Write principles of storage. Explain the factors affecting storage life. Enlist the low-cost storage structures used in rural areas.

Word Count : 939

---

The principles of storage are guidelines that aim to preserve the quality and extend the shelf life of fresh produce during storage. These principles include:

1. Temperature control: Maintaining the appropriate temperature is crucial for preserving the quality of fresh produce during storage. Different types of produce have different optimal storage temperatures, and it is important to store the produce at the correct temperature to prevent spoilage and decay.

2. Humidity control: Maintaining the appropriate relative humidity is important for preventing moisture loss and reducing the risk of spoilage and decay. Too much humidity can promote the growth of fungi and bacteria, while too little humidity can cause desiccation and shrivelling.

3. Ventilation: Adequate ventilation is essential for removing heat, carbon dioxide, and ethylene from the storage environment, which can help to prevent spoilage and decay. Proper ventilation can also help to maintain the appropriate relative humidity and temperature.

4. Stock rotation: Proper stock rotation is important for ensuring that the oldest produce is used first and the freshest produce is stored at the back. This can help to prevent waste, reduce the risk of spoilage, and ensure that the produce remains fresh and of good quality.

5. Sanitation: Maintaining good sanitation practices is important for preventing the growth of bacteria, fungi, and other pathogens that can cause spoilage and decay. This includes regularly cleaning storage facilities, handling produce properly, and storing produce off the ground.

6. Packaging: Appropriate packaging is important for protecting the produce from physical damage, maintaining the correct relative humidity, and reducing the risk of spoilage and decay. Packaging can also help to extend the shelf life of the produce by providing a barrier against moisture loss, light, and gases.

7. Ethylene management: Ethylene is a naturally occurring plant hormone that can accelerate the ripening and decay of some fruits and vegetables. ________ ______ ___ ________ ______ _________ ___________ ___________ __________ __.
   ________ ___ ____ ___ _____________ _____________.
   ________ ____ ___________ ______ _______ __________ ______ ____ __ ________.
   __ ___________ _____________ _________ _____________ ________ ________ ______ _____________ ____________ ___ ________ __________.
   ___ ____________ _______ __________ ___ _____ ___ _________ ________ __________ _______ __ _________ ___ _____________.
   _________ ________ _____________ _____ ________ _____________ __ _______.
   _______ ________ __________ __ _____ _____________ ________ _________ ___________ ___________ __ ___ __ __________ ______.
   ___ __________ _____________ __________ ____________ ________ ___________ ____ __________ __ ____________.
   ___ ____________ ___________ __________ __________ ____ __________ ____________.
   _______ ______ ________ ____________ _________ ____________ ________ _________ _________ ___________ _______.
   __________ ___________ ____ ____ _____ _______ _______ __________ ___ __________.
   __ ____ ___ ______ ____ ____ ___________ _____________ _____ ____ _________ ___________ ___ ______ _______.
   ____ _____________ ___ _______ _____ __________ __________ ___ _________ ____________ ____.
   __________ _____ ___________ _____ ____ _________ _____ ______ __ __________ ____________ ________.
   _______ _________ ____ ___________ _____ ____ _____ _____ __________ ____________ __ _____________ _________ ___ ____________.
   _______ ____ ________ _____ _____________ __________ ___ ____ ____________ __________ _______ __________ _______.
   ____ __________ ___________ ____________ __ __ __ _______ ____________ __.
   ______ ____________ _______ _____________ ___________ ________ ___________ __ _______ __________ _____ _____.
   _____________ _____ ____ _____ _______ ____ _______ ________ __________ _____________ ______ ____ ___________.
   ______ ____ ___ ___________ _____________ _________.
   _____________ ________ ____ ________ _____________ ____ _____________ _____ _____________.
   ____ _________ _______ ___ ____________ _____________ _________ _________.
   _____________ ______ ______ _____________ __ ___________ ______ ______ ____ ______ ______ __ __________ __.
   ____ _____________ ________ _______ _____________ _____________ ___ ________ __ _______ _____ _____ ___ ____________.
   _____________ ________ __________ ___ _________ _____ _______ _____________.
   ____ _____ ____________ _________ ___________ ___________ ________ ______ _____.
   ________ ________ ___ _________ ______ _____ ________ __ ____________ ___.
   _____________ ____ ________ ___ ________ _______ ___________ ______.
   ________ _________ ___ ____________ __ __________ _______ ________ ________ __________ __ _________.
   ____ _________ __________ ____ __________ __ __________ _________ _____ ___________ __________ _____________ ____________.
   _________ _____ ___ ____________ ___________ ____________ ________ __ ____ _________ ____ _____ ___________ _____________ _________.
   __ ____ ______ ________ _____ _________ _____________ ____________ ____________ ___________ _________.
   _____ ___ _________ _____ _______ _______ ______.
   ____________ __________ ___________ ___________ __ _______ ______ __________ _____.
   ___________ _____________ ________ __________ _______ _____ _____ ________ __________ ___ __ ____________ ___ _____.
   __ ____________ _____ __ _____ _______ ____.
   _____________ ____________ ______ ____________ __ ___.
   _____________ ____ ______ ___ _______ ___________ ___ _____________ ____ ________.
   _____________ ___ _____________ ____ __ ___ ___________ ____________.
   _________ ____________ __________ __ _______ ___________ ____ ___________ __________.
   _____________ ___________ ____ _______ ______ _________ ___________ ____________ ____________ ______.
   _________ ________ ___________ ___________ ___ _____________ __ ________ ____ ______ ________ ____.
   ________ _________ _______ ____________ _______ _____ __.
   ___________ ___________ __________ __________ _____________ __________ _______ ____ ______ ________.
   _______ _________ __ _____________ __________ _____________ __ ___________ ____.
   ___ ____________ _____ ___________ _______ _____________ ______ __ ___ _________ __ __ ___________ ____ ____________.
   _____________ ________ _______ __ __ ______ ____ ________ _________ ______ ________ ____________ _____.
   ________ _____________ _____________ ____________ ___ __________ _____ ____.
   ___________ __ ________ ________ __ _____ _________ __________ ______ __________ _____ ___ ____________ _______ __________.
   _____ _________ _____ ___ ____________ __ _____________ ____ ______ ________.
   __________ _____________ __________ ___________ _________ _____________ __________ ________.
   ____ _______ ______ _____________ _______ _________.
   _____ _________ __ _______ ____ _______ _______ ___________.
   _____________ _________ _____________ ______ ____ __________ ________.
   _____________ ______ __________ _________ __ ________ ____________ ____________.
   ______ ______ _____________ ____________ ______ ________ __________ _____________ ____________ __.
   _____ _________ ____ ______ ___________ __________ _____________ _______ ___________ ______ ___ ___ _______.
   ___ ____ ___ ______ ________ _____________ ________ _____ ____ ____ ___ _______ ____________.
   ______ _________ ___________ _______ _________ _____ ___ ____ _____ ___ ______ ____ _____________.
   __ _________ _____ ___________ ______ ________.
   Click Here to Order Full Assignment on WhatsApp
   

Degree : DIPLOMA PROGRAMMES
Course Name : Diploma in Value Added Products from Fruits & Vegetables
Course Code : DVAPFV
Subject Name : Principles of Post Harvest Management of Fruits and Vegetables
Subject Code : BPVI 2
Year : 2023