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Postharvest
In agriculture, postharvest handling is the stage of crop production immediately following harvest, including cooling, cleaning, sorting and packing. The instant a crop is removed from the ground, or separated from its parent plant, it begins to deteriorate. Postharvest treatment largely determines final quality, whether a crop is sold for fresh consumption, or used as an ingredient in a processed food product. Goals The most important goals of post-harvest handling are keeping the product cool, to avoid moisture loss and slow down undesirable chemical changes, and avoiding physical damage such as bruising, to delay spoilage. Sanitation is also an important factor, to reduce the possibility of pathogens that could be carried by fresh produce, for example, as residue from contaminated washing water. After the field, post-harvest processing is usually continued in a packing house. This can be a simple shed, providing shade and running water, or a large-scale, sophisticated, me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Post-harvest Losses (fruit And Vegetables)
Post-harvest losses of vegetables and fruit occur at all points in the value chain from production in the field to the food being placed on a plate for consumption. Post-harvest activities include harvesting, handling, storage, processing, packaging, transportation and marketing. Losses of horticultural produce are a major problem in the post-harvest chain. They can be caused by a wide variety of factors, ranging from growing conditions to handling at retail level. Not only are losses clearly a waste of food, but they also represent a similar waste of human effort, farm inputs, livelihoods, investments, and scarce resources such as water. Post-harvest losses for horticultural produce are, however, difficult to measure. In some cases everything harvested by a farmer may end up being sold to consumers. In others, losses or waste may be considerable. Occasionally, losses may be 100%, for example when there is a price collapse and it would cost the farmer more to harvest and market th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Post-harvest Losses (grains)
Grains may be lost in the pre-harvest, harvest, and post-harvest stages. Pre-harvest losses occur before the process of harvesting begins, and may be due to insects, weeds, and rusts. Harvest losses occur between the beginning and completion of harvesting, and are primarily caused by losses due to shattering. Post-harvest losses occur between harvest and the moment of human consumption. They include on-farm losses, such as when grain is threshed, winnowed, and dried. Other on-farm losses include inadequate harvesting time, climatic conditions, practices applied at harvest and handling, and challenges in marketing produce. Significant losses are caused by inadequate storage conditions as well as decisions made at earlier stages of the supply chain, including transportation, storage, and processing, which predispose products to a shorter shelf life. Important in many developing countries, particularly in Africa, are on-farm losses during storage, when the grain is being stored fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harvest
Harvesting is the process of gathering a ripe crop from the fields. Reaping is the cutting of grain or pulse for harvest, typically using a scythe, sickle, or reaper. On smaller farms with minimal mechanization, harvesting is the most labor-intensive activity of the growing season. On large mechanized farms, harvesting uses the most expensive and sophisticated farm machinery, such as the combine harvester. Process automation has increased the efficiency of both the seeding and harvesting processes. Specialized harvesting equipment utilizing conveyor belts to mimic gentle gripping and mass-transport replaces the manual task of removing each seedling by hand. The term "harvesting" in general usage may include immediate postharvest handling, including cleaning, sorting, packing, and cooling. The completion of harvesting marks the end of the growing season, or the growing cycle for a particular crop, and the social importance of this event makes it the focus of seasonal celebrati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fresh Food
Fresh food is food which has not been preserved and has not spoiled yet. For vegetables and fruits, this means that they have been recently harvested and treated properly postharvest; for meat, it has recently been slaughtered and butchered; for fish, it has been recently caught or harvested and kept cold. Dairy products are fresh and will spoil quickly. Thus, fresh cheese is cheese which has not been dried or salted for aging. Sour cream may be considered "fresh" (crème fraîche). Fresh food has not been dried, smoked, salted, frozen, canned, pickled, or otherwise preserved. In cooking Freshly cooked food has not been held cold or warm, reheated, for a long time;Nak-Eon Choi, Jung H. Han, ''How Flavor Works: The Science of Taste and Aroma'', p. 192 or made from leftovers Leftovers are surplus foods remaining unconsumed at the end of a meal, which may be put in containers with the intention of eating later. Inedible remains like bones are considered ''waste'', not le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Automation
Automation describes a wide range of technologies that reduce human intervention in processes, namely by predetermining decision criteria, subprocess relationships, and related actions, as well as embodying those predeterminations in machines. Automation has been achieved by various means including mechanical, hydraulic, pneumatic, electrical, electronic devices, and computers, usually in combination. Complicated systems, such as modern factories, airplanes, and ships typically use combinations of all of these techniques. The benefit of automation includes labor savings, reducing waste, savings in electricity costs, savings in material costs, and improvements to quality, accuracy, and precision. Automation includes the use of various equipment and control systems such as machinery, processes in factories, boilers, and heat-treating ovens, switching on telephone networks, steering, and stabilization of ships, aircraft, and other applications and vehicles with reduced hu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Horticulture
Horticulture is the branch of agriculture that deals with the art, science, technology, and business of plant cultivation. It includes the cultivation of fruits, vegetables, nuts, seeds, herbs, sprouts, mushrooms, algae, flowers, seaweeds and non-food crops such as grass and ornamental trees and plants. It also includes plant conservation, landscape restoration, landscape and garden design, construction, and maintenance, and arboriculture, ornamental trees and lawns. The study and practice of horticulture have been traced back thousands of years. Horticulture contributed to the transition from nomadic human communities to sedentary, or semi-sedentary, horticultural communities.von Hagen, V.W. (1957) The Ancient Sun Kingdoms Of The Americas. Ohio: The World Publishing Company Horticulture is divided into several categories which focus on the cultivation and processing of different types of plants and food items for specific purposes. In order to conserve the science of horticultur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plant Physiology
Plant physiology is a subdiscipline of botany concerned with the functioning, or physiology, of plants. Closely related fields include plant morphology (structure of plants), plant ecology (interactions with the environment), phytochemistry (biochemistry of plants), cell biology, genetics, biophysics and molecular biology. Fundamental processes such as photosynthesis, respiration, plant nutrition, plant hormone functions, tropisms, nastic movements, photoperiodism, photomorphogenesis, circadian rhythms, environmental stress physiology, seed germination, dormancy and stomata function and transpiration, both parts of plant water relations, are studied by plant physiologists. Aims The field of plant physiology includes the study of all the internal activities of plants—those chemical and physical processes associated with life as they occur in plants. This includes study at many levels of scale of size and time. At the smallest scale are molecular interactions of photosynthesi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peptide Mass Fingerprinting
Peptide mass fingerprinting (PMF) (also known as protein fingerprinting) is an analytical technique for protein identification in which the unknown protein of interest is first cleaved into smaller peptides, whose absolute masses can be accurately measured with a mass spectrometer such as MALDI-TOF or ESI-TOF. The method was developed in 1993 by several groups independently. The peptide masses are compared to either a database containing known protein sequences or even the genome. This is achieved by using computer programs that translate the known genome of the organism into proteins, then theoretically cut the proteins into peptides, and calculate the absolute masses of the peptides from each protein. They then compare the masses of the peptides of the unknown protein to the theoretical peptide masses of each protein encoded in the genome. The results are statistically analyzed to find the best match. The advantage of this method is that only the masses of the peptides have to be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biomarker
In biomedical contexts, a biomarker, or biological marker, is a measurable indicator of some biological state or condition. Biomarkers are often measured and evaluated using blood, urine, or soft tissues to examine normal biological processes, pathogenic processes, or pharmacologic responses to a therapeutic intervention. as cited in Biomarkers are used in many scientific fields. Medicine Biomarkers used in the medical field, are a part of a relatively new clinical toolset categorized by their clinical applications. The three main classes are molecular biomarkers, cellular biomarkers or imaging biomarkers. All three types of biomarkers have a clinical role in narrowing or guiding treatment decisions and follow a sub-categorization of being either predictive, prognostic, or diagnostic. Predictive Predictive molecular, cellular, or imaging biomarkers that pass validation can serve as a method of predicting clinical outcomes. Predictive biomarkers are used to help optimize id ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Optical
Optics is the branch of physics that studies the behaviour and properties of light, including its interactions with matter and the construction of instruments that use or detect it. Optics usually describes the behaviour of visible, ultraviolet, and infrared light. Because light is an electromagnetic wave, other forms of electromagnetic radiation such as X-rays, microwaves, and radio waves exhibit similar properties. Most optical phenomena can be accounted for by using the classical electromagnetic description of light. Complete electromagnetic descriptions of light are, however, often difficult to apply in practice. Practical optics is usually done using simplified models. The most common of these, geometric optics, treats light as a collection of rays that travel in straight lines and bend when they pass through or reflect from surfaces. Physical optics is a more comprehensive model of light, which includes wave effects such as diffraction and interference that cannot be ac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colorimetric
Colorimetry is "the science and technology used to quantify and describe physically the human color perception". It is similar to spectrophotometry, but is distinguished by its interest in reducing spectra to the physical correlates of color perception, most often the CIE 1931 XYZ color space tristimulus values and related quantities. History The Duboscq colorimeter was invented by Jules Duboscq in 1870. Instruments Colorimetric equipment is similar to that used in spectrophotometry. Some related equipment is also mentioned for completeness. * A tristimulus colorimeter measures the tristimulus values of a color. * A spectroradiometer measures the absolute spectral radiance (intensity) or irradiance of a light source. * A spectrophotometer measures the spectral reflectance, transmittance, or relative irradiance of a color sample. * A ''spectrocolorimeter'' is a spectrophotometer that can ''calculate'' tristimulus values. * A densitometer measures the degree of light ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
