How Too Much Heat Can Damage Vegetables and Other Crops

Though our crop plants need adequate sunlight, they can only take so much heat. The plant tissues die normally around 115°F. The plant temperature is just usually above air temperature. But in certain conditions, plant temperature can rise to the critical level.

Plants, in general, have three major ways to remove excess heat.
1. Through long wave radiation
2. Through heat convection into the air
3. Through transpiration

If either any of these major ways are interrupted, plant temperature can rise above the normal.

For instance, transpiration can be interrupted by inadequate water, injury, vascular plugging, and stomatal closure. When that happens, the major cooling mechanism of the plant is lost.

Take note that dry soil conditions can also lead to excess plant heating. When the soils are dry, roots produce ABA or Abscisic Acid. This acid is transported to leaves which signals stomatal closure.

How to protect your crops from heat damage:

  1. Overhead watering is the major method to reduce plant heat stress. Always make sure that you have sprinklers set up and you provide adequate water supply.
  2. Misting also helps in improving your plant’s temperature. It helps in lessening water vapor pressure deficit.
  3. You can also increase dissipation and reflection of radiative heat using reflective mulches.
  4. Low density and organic mulches like straw can also be used to conserve moisture and reduce surface radiation.
  5. If you are located in very hot areas, use shade cloth for partial shading. This will help in reducing heat and radiation.

The Importance of Post Harvest Technology for Fruits and Vegetables

What is Post Harvest Technology?

Post harvest technology (PHT), most popularly known as post harvest handling, is a series of methods and techniques used in the preservation of agricultural commodities after harvest. It is a science applied to agricultural commodities for the purpose of preservation, conservation, quality control  and enhancement, processing, packaging, storage, distribution, marketing, and utilization to meet the food and nutritional requirements of consumers in relation to their needs. Continue reading “The Importance of Post Harvest Technology for Fruits and Vegetables”

Crop Protection: 3 Methods of Protecting Your Produce Without Using Chemicals

According to studies, an estimate of about one-third of potential crop production is lost to pest infestation alone every year before harvest. Other problems like soil-borne diseases and inclement weather conditions generate additional fraction of loss every year before harvesting time. Aside from that, there’s also a general estimation of losing 10% of crops after harvest. Continue reading “Crop Protection: 3 Methods of Protecting Your Produce Without Using Chemicals”

Postharvest Biology and Technology: Postharvest Technologies

The primary objectives in postharvest handling are to keep the produce cool, slow down transpiration and other chemical changes, and prevent physical damages such as bruising and impact in order to delay deterioration.

Postharvest technologies are there to stimulate agricultural production, prevent postharvest losses, boost nutritional value, and increase value of production. Continue reading “Postharvest Biology and Technology: Postharvest Technologies”

Plant Diseases: A Primer on the Nemesis of Every Farmer (Part 2)

For us to be able to come up with an effective plant disease management, we need to first be
aware of how diseases develop in a plant. What really causes plant diseases? What can we do
about these diseases?

We have discussed in the first part of this blog about the disease agents. Aside from these
disease agents (biotic and abiotic), we will be needing to discuss the other elements which
should be present to have plant diseases. Also, we’ll briefly look at some ways to prevent
harvest losses due to plant diseases later on.

Continue reading “Plant Diseases: A Primer on the Nemesis of Every Farmer (Part 2)”

Here are Some Insights on Post-Harvest Losses

Did you know that a third of all produced food for human consumption is lost or wasted?

It is for that reason why it is important even for the smallholder farmers to be
knowledgeable of the necessary steps and latest post harvest products and technologies
to prevent losing large portions of their produce.

We at BioNovelus are proud of our product, the CR-10. It is organic non-toxic, and
biodegradable. It targets microbial cell without harming produce or people because it is
developed from a protein found in the immune system of the plants. CR-10 works with
nature to protect plants from harmful microorganism.

Unlike with other products, bacteria and fungi cannot develop resistance to CR-10. By
using this, packers and exporters don’t need to use more products to protect their
produce all the time. They can reduce waste, extend shelf life and expand to new
markets with this powerful solution.

Keep reading and learn more about some facts you may not know about post harvest

 According to FAO, a whopping 1.3 billion tons of food produced for human
consumption is lost or wasted worldwide every year.

Fruits and vegetables make most of this wastage. In Sub-Saharan Africa, a third
of their total produce are lost after harvest. These crops can be easily damaged
or spoiled while being harvested, packed, stored and transported.

 Proper training and access to post harvest products and technologies have
a huge impact on the safety of food for consumption.

It is common for farmers to get the damaged produce for their consumption
because the high quality ones can be sold at a higher price. If they have access
to trainings and technologies that improve post harvest handling, they can get
more aware of the risks of consuming damaged produce.

 Improving the post harvest handling practices will allow farmers to gain
more profit.

Farmers are able to export more food for consumption while gaining more profit.

This is a win-win solution for both the farmers and the consumers. This has a
positive impact to the economy as well.