Grading/ Sorting of Fruits and Vegetables

           

  Due to variations in growing conditions and the response of the developing commodity to these, the quality of any fruit or vegetable at harvest cannot be expected to be in good form. Varying proportions of the crop will depart from “perfect condition” in terms of color, gloss, size, shape and other permanent quality.

          

  Growing conditions and the maturity at harvest determine the potential quality of the commodity at any stage of the postharvest chain. This potential quality cannot be improved after harvest. Thus, ripening of immature mango or banana might result in softening or peel color development but an inferior pulp quality in terms of color, flavor or aroma.

        

    After harvest, quality deteriorates at a rate determined primarily by the response of the commodity to external factors in the environment. Defects arising from improper grading and deterioration are known as condition defects. These are defects of progressive nature and include wilting, yellowing, noted by excessive softness (overripe condition), pitting and discoloration.

        

    Consumers buy with their eyes and the visual quality attributes, therefore, have the greater impact on the consumers decision whether to buy a commodity or not, and in certain cases, whether to pay a higher price for the commodity. Clearly then, there is a need for sorting.

       

     Sorting is the process of classifying into groups designated by the person classifying according to whatever criteria he may desire or according to a set criteria. In the absence of the set criteria the classification into which a commodity falls will be subject to variations attributable to individual differences. Thus, grades and standards have to be used to minimize variations in classifications.

         

   Grades and standards provide a common language for classification and therefore help in stabilizing business in the fruit and vegetable industry.