Extending the time-to-market for
fruit and vegetables An
alarming percentage of fresh produce perishes long before it reaches
the consumer. Most of this loss is accounted for by either natural
degradation caused by bacteria and mould, or non-availability of
good storage and transportation linkages.
These losses could be minimized by suitable post-harvest measures
to increase the shelf life of fruits and vegetables by inhibiting
bacterial and mould growth. Straight forward washing of fruits and
vegetables after harvest may simply redistribute organisms from
infected to healthy produce.
Washing with fungicides/chemicals can leave bad taste, odour and
undesirable residual toxicity on the produce which can lead to consumer
rejection. With strict environmental regulation and controls imposed
by most importing countries on pesticide residue levels in force,
it is imperative to adapt to eco-friendly treatments.
Virosil Agro is an eco-friendly; non-toxic alternative to fungicides/chemicals
currently used as
post-harvest treatments for domestic marketing and export trade.
About Virocil Agro
Virosil Agro is a multi-component complex formulation containing
Hydrogen Peroxide (H2O2) and Silver (Ag) in
cationic form. Hydrogen Peroxide is known to have a strong germicidal
effect. Silver is well known to posses anti-senescence properties.
Virosil Agro is prepared by a special process in which both Hydrogen
Peroxide and Silver are mixed, bonded and complexed to give an oligo-dynamic,
stable and long lasting effect. Virosil Agro effectively reduces
bacteria and mould without leaving any harmful chemical by-products
as it breaks down into water and oxygen. The efficacy has already
been widely proven in the water industry. Virosil Agro is environmentally
benign (benevolent) and very effective against a wide spectrum of
micro-organisms. Applied soon after harvest, Virosil
Agro ensures farm-fresh appearance, original taste and quality even
after prolonged storage during marketing.
Scope of Virosil Agro in post-harvest loss reduction of
grapes in India With
the development of modern agro-techniques, the production of grapes
in India has increased many folds in the recent years which have
resulted in Indian grapes occupying a major share of the export
trade in the global market. Although grapes are non-climacteric
fruits and have relatively low physiological activity, yet they
are subject to severe water loss following harvests resulting in
stem drying, browning, berry drop, wilting and shriveling of berries.
Rough handling leads to the loss of natural ‘bloom' or wax on the
surface of berries followed by invasion by several rot-causing micro-organisms,
resulting in poor marketing. Therefore, it is essential to use certain
post-harvest treatments of bunches with appropriate chemical or
fungicide in order to prevent this huge economic loss during post-harvest
handling and marketing operations. At present the majority of the
grapes in the commercial trade are treated with sulphur compounds
either by fumigation or through SO2 generating pads.
However, uncontrolled exposure to SO2 leads to severe
injury of berries and also leaves undesirable residue in the berries
which is of primary concern towards consumer's health in many countries.
Virosil Agro can play a vital role in minimizing post-harvest losses
of grapes through its anti-microbial and anti-senescence properties
are a non-climacteric fruit with a relatively low rate of physiological
activity. They are subjected to serious water loss following harvest
and this can result in stem drying and browning, berry shatter and
even wilting and shriveling of berries. The potential for Botrytis
rot infection (gray mould) requires constant attention and treatment
during storage and handling. The ‘bloom' or wax on the grape berry's
surface is a very important quality factor. Rough handling and rubbing
destroy this bloom, giving the skin a shine rather then a more desirable
|Sources of Damage
Because of the susceptibility of stems and fruit to deterioration from water loss, grapes are normally cooled as soon after harvest as possible. Even a few hours delay at field temperatures can cause severe drying and browning of cluster stems. The problem is most serious in the hottest growing areas. Rapid cooling is widely used. Because grapes will not tolerate the wetting associated with hydro-cooling, most of the fruit is forced air-cooled.
The Botrytis rot problem is not entirely eliminated by forced cooling alone. The standard practice is to fumigate with sulphur dioxide (SO2) immediately after packing and in lower doses each week of storage.
The usual fumigation method is the periodic introduction of sulphur dioxide into the storage room or fumigation chamber. In some growing areas, a continuous, very low level of sulphur dioxide is maintained in place of periodic treatments. In recent years SO2 generating pads have been used, particularly in export marketing when grapes are in ocean transport for extended periods. Sodium metabisulfite is impregnated and/or encapsulated into the pads to allow a slow release of sulphur dioxide through the transit and marketing period. This treatment however causes health problems associated with sulphur compounds which are not desirable.
One problem associated with sulphur dioxide fumigation of grapes is the constant potential for injury to the end stems. Injured tissue first shows up as a bleaching of colour, followed by the sinking of areas where accelerated water loss has occurred. These injuries show first at the site of some other injury such as a harvest wound, transit injury, or breakage at the cap stem attachment. It can also be seen starting around the cap stem, and slowly spreading over the berry. Virosil Agro is environment-friendly and can play a vital role in minimizing post-harvest losses of grapes through its anti-microbial and anti-senescence properties.
RECOMMENDED VIROSIL AGRO DOSAGE FOR
APPLICATION ON DIFFERENT FRUITS & VEGETABLES
||Dosage in 10 litres of water
||Method of application
||Prevention of Botrytis rot & other Post harvest diseases
||Prevention of post harvest decay
||Control of stem end rot Anthranose
|| Post harvest decay control
||Check development of control
|| Prevention of collar end rot & Canker
|| 250 ml
||Prevention of bacteriosis & post harvest microbial diseases
||Controlled fungal development during storage
|Sweet red peppers
|| Inhibited fungal development during storage
||Significant control of decay during storage
||Decay control and sprout inhibition