Post-Harvest Processing Guide
Master the essential techniques for optimizing agricultural output to meet international export quality and safety standards.
Cleaning & Contaminant Removal
Proper cleaning is the first line of defense against biological and chemical contaminants. Export markets maintain zero-tolerance policies for soil, foreign matter, and pest presence.
Dry Cleaning
Used for grains and legumes. Involves aspiration, screening, and magnetic separators to remove dust, stones, and metallic shards.
Wet Cleaning
Primary for fruits and vegetables. Includes soaking, spray washing, and ultrasonic cleaning using food-grade sanitizers.
Sorting & Grading
Quality Metrics
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01.
Size Uniformity
Essential for packaging efficiency and consumer preference.
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02.
Color Calibration
Indicates ripeness stage and shelf-life predictability.
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03.
Defect Detection
Manual and AI-vision systems to remove bruised or diseased items.
Storage & Humidity Standards
85-95%
Optimal Humidity
Target for leafy greens and fresh fruits to prevent shriveling.
0°C - 4°C
Cold Storage
Strict temperature control for metabolic slowdown.
2.5 m/s
Air Velocity
Optimal ventilation to prevent ethylene gas buildup.