Grading fruits and vegetables after harvesting is crucial for effective post-harvest management. It involves evaluating them based on physical characteristics like weight, size, color, shape, specific gravity, and disease-free status. Fruits are classified into grades, with Extra class and Class 1 representing high-quality produce that meets strict standards for size, shape, and color. Lower-grade fruits may exhibit more variation or defects and are often used in "UGLY FRUIT" campaigns or for secondary processing, where appearance is less important.
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Grading fruits and vegetables after harvesting is an essential step in post-harvest management. Grading of fruits and vegetables based on physical characteristics like weight, size, color, shape, specific gravity, and freedom from diseases. The grade or class of a fruit indicates what it is best suited for – Extra class and Class 1 fruits are of very high quality and fall into a very consistent size, shape and colour scale depending on the fruit/vegetable. Lower classes may have more variation in appearance or size, some discolouration or skin defects. Some are now used in "UGLY FRUIT" or "ODD BUNCH" campaigns, others are directed to secondary processing where appearance is not as vital.
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