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Plant Physiology Nickname: Post Harvest PhysiologyDate:Period: Flower Processing General Background Info: Fresh Flower Food contains:? A bioinhibitor? Like to kill bacteria? A compound for the flower
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How to fill out post harvest physiology

01
Start by examining the harvested crop for any visible physical damage or signs of disease.
02
Measure the temperature and humidity of the storage area or container.
03
Sort the crop based on its maturity, size, and quality.
04
Use proper packaging materials to protect the crop during storage and transportation.
05
Maintain the optimal temperature and humidity conditions for the specific crop, as different crops have different requirements.
06
Regularly monitor the crop for any signs of spoilage or deterioration.
07
Implement proper handling techniques to minimize damage during packing and transportation.
08
Follow recommended storage durations to avoid over-ripening or quality loss.
09
Implement proper post-harvest treatments, such as washing, disinfection, or using ripening agents, if necessary.
10
Keep detailed records of the post-harvest process to track and improve efficiency.

Who needs post harvest physiology?

01
Farmers and agricultural producers
02
Food processing companies
03
Wholesale and retail distributors
04
Food storage and transportation companies
05
Researchers and scientists in the field of agriculture
06
Government agencies and regulatory bodies

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Post harvest physiology is the study of biological processes that occur in plants and fruits after they have been harvested.
Post harvest physiology reports are typically filed by agricultural organizations, food manufacturers, and researchers.
Post harvest physiology reports can be filled out by documenting observations and measurements of the physical and chemical changes in harvested products over time.
The purpose of post harvest physiology is to understand how environmental factors, handling practices, and storage conditions affect the quality and shelf-life of harvested products.
Information reported on post harvest physiology may include changes in color, texture, flavor, and nutritional content of harvested products.
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