Agriculture Reference
In-Depth Information
15.6 IMPACT OF CLIMATE CHANGE ON POST-HARVEST
MANAGEMENT PRACTICES
Production of fruits is likely to be affected as the weather changes will be
sudden and more intense in its effects thus changing flowering, fruiting
and yield patterns. Erratic and un-seasonal rainfall may affect cropping
cycle of short duration crops. Lack of availability of produce is likely to
affect processing industry and stable supply for processing will be difficult
to maintain. Fruit industry is dependent on regular and timely rhythmic
cycle of seasons every year. Slight changes in total precipitation, its dura-
tion, timing, and intensity is going to affect fruit production. Variations
in temperatures, humidity and untimely rains have affected citrus, mango
and cashew crops in the past.
In India, cold chain is absent in case of almost 95% of the produce that
is handled and marketed. Water loss, shriveling and ultimate weight loss
will increase financial loss with rising temperatures. Due to these factors,
all stakeholders in the marketing chain will be affected including growers,
wholesalers and retailers.
Respiration rate increases (two-three times) with doubling of tempera-
ture in citrus fruit (Table 15.2) and that exhausts stored substrates in fruit
tissues mainly sugars, carbohydrates that contribute to quality of produce
(Ladaniya, 2008). It is true for all fruits. Rate of deterioration is generally
proportional to respiration rate. Most of the fruit in India is handled at am-
bient conditions and with rising ambient temperatures respiratory activity
is going to increase with detrimental effects on harvested fruit.
TABLE 15.2
Respiratory Activity (CO2 mg/kg/hr) of Citrus Fruits as Influenced by
Temperatures
Temperature
Fruit
5 °C
10°C
15°C
20°C
25°C
30-32°C
'Mosambi' orange
7-8
11-12
18.5-19
27-28
38-40
-
Kinnow mandarin
5-6
10-11
12-14
17-18
28-30
48-50
'Nagpur' mandarin
7-9
10-13
15-18
25-30
32-38
40-46
Grapefruit
-
7-10
10-18
13-26
19-34
-
Lemons
-
11
10-23
19-25
20-28
-
Limes
-
4-8
6-10
10-19
15-40
40-55
Volatile compounds that contribute to fruit flavor (aroma) get evapo-
rated rapidly with higher temperatures and lower RH thus adversely af-
