Because different crops behave differently in the same or different growing/climatic conditions. Losses for oilseed crops are different than cereal crops, for instance.
K. S. Pillai has written: 'Post harvest insect pest management of tropical tuber crops'
Post-harvest operations vary by crop to ensure quality preservation and minimize losses. For grains like wheat and rice, drying and storage are crucial to prevent spoilage and pest infestation. Fruits, such as apples and bananas, often undergo sorting, washing, and packaging to maintain freshness during transport. Vegetables may require refrigeration, grading, and cooling to extend shelf life and retain nutritional value.
Pamela A. Lancaster has written: 'Traditional post-harvest technology of perishable tropical staples' -- subject(s): Food, Food crops, Postharvest technology, Preservation, Storage, Tropical crops
So the crops grow faster and make the fruit/veggie faster To keep bugs, parasites, and bacteria from messing with the health and/or survival of the plant and to give the organisms that eat the crops a better chance of not getting sick from it.
Management of agricultural produce after harvest to protect from the loss.
Materials of methods of post harvest shelftileof table bananas w/chitosan ocating
the post-harvest system should be thought of as encompassing the delivery of a crop from the time and place of harvest to the time and place of consumption, with minimum loss, maximum efficiency and maximum return for all involved
Go to your Trading Post. If your friends have crops, you will get an option to order them. You can also request crops if you have a winery or bakery. And you can request crops in your Craft Shop
i'm sorry but i dont know
Post-harvest technology involves all treatments or processes that occur from time of harvesting until the foodstuff reaches the final consumer. Efficient techniques for harvesting, conveying/transportation, handling, storage, processing/preservation, packaging, etc are components of the post-harvest chain. Harvesting is normally included as a component of the although post-harvest strictly means 'after harvest' because how produce are harvested have a large bearing on the post-harvest life of the produce. Even in some cases, pre-harvest factors that affect post-harvest life (in terms of quality and losses) of the produce are considered As can be inferred from above, preservation is a part of the post-harvest chain. In fact, preservation of the taste, smell, look and feel of food and preventing spoilage is also an important function of food processing. Preservation is accomplished by inactivating basic natural processes in food: * Enzyme action - all food contains natural enzymes that break down proteins, fats and carbohydrates to facilitate animal and plant growth. Once an animal has been killed or a plant harvested, these enzymes, if left uncontrolled, continue to work, breaking down the food itself and resulting in spoilage. * Microbial action - all food can be attacked by bacteria and fungi that cause food to rot or become mouldy. If permitted to multiply, these microbes can cause spoilage. * Oxidation - many food components can be attacked by oxygen in the air, making them go rancid or resulting in an unpleasant taste. This, too, must be controlled.
Use of genetic modified crops help the farmer to obtain the maximum yield from their field. Genetic modification has :-made crops more tolerant to aboitic stresses (cold,drought, salt, heat)reduced reliance on chemical pesticides (pest-resistance crops).helped to reduce post harvest losses.increased efficiency of mineral usage by plants (this prevents early exhaustion of fertility of soil).enhanced nutritional value of food, e.g. Vitamin A enriched rice.
when i figure out i will post