Time of harvest. Time of harvesting the fruit plays a large role and direct the quality and quantit

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Baking the fruit is part of their lives. During roasting fruits undergo many changes, which can not be prevented, but can be slow. As slow as these changes are, the longer will be the time of storage, or better qualities will be preserved fruits or vegetables that are in storage.
In practice must distinguish 'physiological ripening' (he of fruit development stage, when it is not yet fully suitable for dining, but can continue to mature and reach to become edible after detach from the plant) and 'ripening for consumption '(the fruit has met customer requirements associated with gentleness, coloring, flavor and fragrances characteristic of cultivar). Unlike the fruits that will be consumed immediately, harvesting fruit that will go into storage, performed nijjar dairies very moment of 'physiological ripeness'.
Even after detachment nijjar dairies from the plant and introducing the storage (refrigerators, or simple environments nijjar dairies fresh), fruits continue to live and function. The most important element of their operation during which they breathe in oxygen and breathe out carbon dioxide. During this process, spend fruit sugars that are part of them. For this reason, the fruit during storage lose weight, or may undergo various injuries that could cause them to not edible. To prevent the loss of fruit during storage should take into consideration some important elements.
The quality and duration of post-harvest fruits and vegetables can not be dependent on the "history" of their previous nijjar dairies life, so everything that has to do with how the cultivation and harvesting them. For this reason, cuttings, irrigation and fertilization appropriate and safe protection from pests and diseases have a major impact in the manner and duration of post-harvest fruit
Time of harvest. Time of harvesting the fruit plays a large role and direct the quality and quantity of fruit, their ability to withstand nijjar dairies transport and storage nijjar dairies of refrigerated warehouses. Fruits harvested prematurely have no taste and appearance characteristic of their cultivar, and did not stand long in storage, while the fruits are harvested late volatile transport and storage.
As an indicator nijjar dairies for timing of harvest can be considered; Making nijjar dairies typical color variety is given easy detachment from the tail of fruit baskets and fruit eclipse brown seeds (to seed trees). Characteristic nijjar dairies taste of fruit with meals, etc..
As early harvest, as well as late Levies bring a series of problems that will affect the quality of fruit later, or will not make them edible. Some of these issues are presented in the following table: Vintage premature insufficient size of the fruit, low weight, overlooking the green, immature, very strong pulp; lack of taste; shriveling; kafëzim Vintage bitter fruit collapsed late ; qelqëzim; interior sag fruit; internal blackening; decaying fruit; internal disintegration and miellëzim
Selecting and packaging production. Initial selection of fruit for storage can be done directly, with production from tree harvesting. This reduces the cost and losses arising from mechanical damage due to multiple surgeries with fruit. Full selection and separation of fruit according to categories made before their introduction in refrigerating chambers.
It is very important that the fruits that have chosen to preserve the characteristic size of the cultivar, the optimal stage of ripeness, and deformations not have to be free from illness, injury or mechanical. Selected Fruits placed in crates suitable for easy movement without causing mechanical damage during storage and transportation to the customer later.
Immediate cooling after harvest. It is very important that the time from harvest until the introduction of the refrigerated fruit to be as short as possible. In contrast, the process of breathing in harvested fruits will intensify more and post harvest losses will be very large. For this reason, immediate cooling of fruit after harvest should be considered as a necessary action.
Storage conditions. Maintaining long-term fruit and vegetables carried in refrigerated rooms. In simple environments refrigerating factors are controlled temperature and relative humidity