Poly Drying House for Dehydration of Fruits and Vegetables

A poly drying house is an efficient and sustainable structure designed to dehydrate fruits and vegetables to preserve their nutritional value and ensuring a high-quality product for the market. It leverages natural sunlight and controlled conditions to remove moisture from produce, preventing spoilage and extending shelf life. This method is particularly valuable in agricultural regions with abundant sunlight and offers an eco-friendly alternative to energy-intensive mechanical drying systems.

 

1. Structure of a Poly Drying House

The poly drying house typically consists of:

• Frame: Made of lightweight yet sturdy materials such as galvanized iron or aluminum to support the structure.
• Covering Material: Transparent or translucent polyethylene (poly) sheets that allow sunlight to penetrate while protecting the interior from rain, wind, and pests.
• Ventilation System: Includes vents or openings to regulate airflow, ensuring efficient drying and preventing humidity buildup.
• Drying Racks or Trays: Stackable and made from food-grade materials like stainless steel or plastic mesh, designed to hold fruits and vegetables in a single layer for uniform drying.

 

2. Working Principle

The dehydration process in a poly drying house relies on:

• Solar Radiation: Sunlight enters through the poly sheets, heating the interior to temperatures optimal for dehydration (often between 40°C and 60°C, depending on the product).
• Air Circulation: Warm air rises and escapes through the upper vents, creating a natural convection flow. This movement removes moisture from the produce and replaces humid air with fresh, dry air.
• Humidity Control: The poly structure prevents moisture accumulation by encouraging airflow, reducing the risk of mold or bacterial growth.

 

3. Advantages

1. Energy Efficiency:
• Uses renewable solar energy, reducing dependency on electricity or fossil fuels.
• Minimizes operational costs, making it accessible for small-scale farmers.
2. Product Quality:
• Gentle drying retains the nutritional value, color, texture, and flavor of fruits and vegetables.
• Prevents over-drying or uneven drying, which are common in traditional sun-drying methods.
3. Hygienic Conditions:
• Enclosed environment protects produce from dust, pests, and contamination.
• Poly sheets shield against direct exposure to UV rays, ensuring safe drying.
4. Scalability:
• Modular design allows for scaling up or down based on production needs.
5. Environmental Benefits:
• Reduces carbon footprint by eliminating the need for energy-intensive dryers.
• Promotes sustainable agricultural practices.

 

4. Steps for Dehydration in a Poly Drying House

1. Preparation:
• Wash and clean the fruits and vegetables to remove dirt and impurities.
• Cut or slice the produce into uniform sizes to ensure even drying.
2. Loading:
• Spread the prepared produce in a single layer on drying trays, ensuring adequate spacing for airflow.
3. Monitoring:
• Check for uniform drying by rotating or flipping trays as needed.
• Monitor temperature and humidity levels inside the poly drying house.
4. Harvesting:
• Once the desired moisture content (usually less than 15%) is reached, remove the dried produce.
• Cool the dried products before packaging to prevent condensation.
5. Packaging and Storage:
• Pack in moisture-proof and airtight containers to retain quality.
• Store in a cool, dry place until transportation or sale.

 

5. Applications

The poly drying house can be used to dehydrate:

• Fruits: Mangoes, apples, bananas, pineapples, and berries, etc.
• Vegetables: Tomatoes, peppers, spinach, onions, and mushrooms, etc.
• Herbs and Spices: Basil, thyme, mint, chilies, and turmeric, etc.

 

6. Considerations for Implementation

• Location: Install in areas with ample sunlight and good air circulation.
• Design: Optimize size and layout based on production capacity and types of produce.
• Maintenance: Regularly clean poly sheets, trays, and vents to maintain hygiene and efficiency.

 

Conclusion

A poly drying house is a cost-effective, environmentally friendly, and efficient solution for dehydrating fruits and vegetables. It ensures the delivery of high-quality, nutrient-rich products to the market while reducing post-harvest losses and promoting sustainable agriculture. With proper design, implementation, and maintenance, it can empower farmers, enhance food security, and meet the growing demand for dried produce.

Prepared By:

Dr. Mahinda Herath

 

General Guidelines for Using Plastic Crates in the Post-Harvest Handling and Transportation of Fresh Bananas

Plastic crates are widely used for handling and transporting fresh bananas due to their durability, stackability, and ability to protect the fruit from damage. Below are general guidelines to ensure quality fresh bananas are delivered to the market:

 

1. Selection of Plastic Crates

• Use ventilated plastic crates to allow proper airflow, which helps prevent heat buildup and reduces the risk of post-harvest diseases.
• Ensure crates are durable, smooth, and free of sharp edges to avoid bruising or cutting the bananas.
• Choose crates of an appropriate size to minimize over-packing or underutilization of space.

 

2. Pre-Harvest Preparation

• Coordinate harvesting and transportation schedules to minimize the time bananas spend between harvest and market delivery.
• Ensure crates are clean and sanitized before use to prevent contamination or the spread of diseases like anthracnose or crown rot.

 

3. Harvesting

• Harvest bananas at the correct maturity stage depending on the distance to the market and expected ripening time.
• Handle bananas gently during detachment from the plant to prevent mechanical damage.
• Avoid exposing bananas to direct sunlight after harvest; use a shaded area for temporary storage.

 

4. Packing into Plastic Crates

• Arrange bananas horizontally in layers, ensuring minimal compression of the fruit to avoid bruising.
• Use banana separators, padding, or liners (e.g., foam or banana leaves) between layers if necessary to reduce friction and pressure.
• Avoid overloading the crates to maintain the structural integrity of the fruit.

 

5. Transportation

• Stack crates carefully to avoid excessive weight on lower layers. Use stackable crates designed for secure interlocking.
• Maintain proper ventilation and temperature control in the transport vehicle (preferably between 13–15°C) to slow ripening and prevent spoilage.
• Use non-slip mats or securing straps in the transport vehicle to prevent crates from shifting during transit.

 

6. Storage

• Store crates in cool, dry, and well-ventilated areas before and during transit.
• Avoid placing crates directly on the ground; use pallets or racks to improve airflow and hygiene.
• Protect the crates from exposure to water or high humidity, which could accelerate spoilage.

 

7. Maintenance of Plastic Crates

• Regularly inspect crates for cracks, dirt, or contamination and replace damaged crates to avoid fruit injuries or hygiene issues.
• Wash and sanitize crates after each use, especially if they have been exposed to decayed or infected bananas.

 

By adhering to these guidelines, the use of plastic crates can significantly improve the efficiency of the banana supply chain while ensuring the delivery of high-quality, fresh bananas to the market.

Prepared By

Dr. Mahinda Herath