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Tuesday, May 23, 2017

How to reduce losses after harvesting vegetables.

How to reduce losses after harvesting vegetables. Agribusiness has grown in leaps and bounds across Kenya over the years. The most common vegetables and fruits grown in Kenya include kale, lettuce, cabbages, potatoes, carrots, onions, cucumber, broccoli, beans, peas, avocado, mangoes, oranges and others. These fruits and vegetables tend to get damaged when being harvested, while being handled, during storage, processing, packaging, transportation and marketing. They are delicate and tend to lose water even after being harvested. This causes them to discolor and lose weight, affecting their appearance and therefore their market value. To reduce losses after harvesting vegetables, consider the following points. 1) Avoid exposing harvested vegetables to high and low temperatures Kale, cabbages and any other leafy vegetable are made of thin leaves that when exposed to heat dry out quickly acquiring a yellowish color with mouldy spots. Juicy fruits tend to dry up quicker when exposed to heat. Keep your fruits and vegetables in a cool, dry place with good air conditioning. MORE