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HARVESTING INDICES OF
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VEGETABLES

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1/11/2010

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S.ESWARA REDDY

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HARVESTING INDICES OF
VEGETABLES
Tomato:
The stage of maturity for harvesting depends on the
specific need for long distance transportation; the fruits are
harvested when they are firm, mature and greenish yellow.
When they are fully ripe or nearly red fruits are ready for
harvesting in 75-90 days after transplanting
Brinjal:
The fruits should be harvested when they are still tendered
but after they have attained a good size and when the
surface is bright and glossy. At harvesting the calyx end the
stem end are kept attached to the fruit.
Chillies:
The stage of maturity at which chillies are picked depends
on the type and purpose for which they are grown.
For pickles –picked either green or ripe
For drying –when fully red ripe
For vegetable purpose-while they are still green but full
grown.
Cucumber:
The fruit maturity in cucumber is judged by the size but
not age of the fruit.
Pumpkin and Squashes:
The fruits are harvested at full stage of maturity that is ,
when fully ripe and the rind has hardened with colour
changing to yellow or orange, yellow in case of pumpkin
and winter squash where as summer squashes are picked
green before seed ripens
Gourds:
Proper stage of maturity of gourds is judged
a)by fruit size
b)by puncturing with a finger nail which should easily
penetrate the epidermis.
Ash gourd is harvested at full maturity when the skin is
covered with waxy bloom. Ripe fruits store well it is
desirable to wax the stem end for longer storage.
Pointed gourd and Coccinia:
In both pointed gourd and coccinia flowering occur in two
flushes, march and June. Second flush start with rains and
fruiting continues up to October. The fully grown fruits are
harvested when they are tender on alternate days.
Musk melon and Snap melon:
The fruits when mature slips out easily from wine leaving
a circular depression. This is known as full slip stage .In
netted musk melon green colour between nets yellow and
nets become dirty white.
Snapmelon :
Green rind is converted into yellow or orange.
Water melon:
On thumping the fruit with finger ripe fruit gives flat dead
sound unripe gives ringing sound .The colour of rind is
white .on ripening it becomes yellow.
The tendrils near fruit dry on the ripening. By putting
pressure on the fruit a ripe melon cracks within
Cabbage:
It is harvested when the heads attain full size, firm but
tender. Early varieties take 60=-80 days and late var. take
100-200 days after transplanting.
Cauliflower:
It is harvested when the curds attain a proper size , bright
coloured and compactness but not after they begin to raise
or discolour,. The curds harvested along with 2-3 big leaves
protect the curd during the transport and keep longer in
storage.
Knol khol: When the knobs attain marketable size and
with glossy appearance.
French Bean:
Green pods are harvested when they are fully grown and
while the seeds are small. Usually pods are ready for
harvesting within 10-15 days of the first bloom. Dry beans
are harvested when there are large % of pod share fully ripe
but before to shatter.
Cluster Bean:
Tender, non fibrous pods are harvested for vegetable
purpose.
Dolichos Bean:
Plants come to flowering in December 3-4 weeks after
flowering .The tender parts are ready for harvest.
Cow Pea:
Tender parts are harvested for marketing. Frequent
harvesting should be encouraged before the pods become
fibrous.
Pea:
Peas get ready for harvesting in 60-100 days. The pod
turns from dark to light green at maturity. In processing
industry the maturity of the pea is tested with the help of
tenderometer, which indicates the tenderness of the sugar
content of peas for dehydration.
Onion:
Green bunch onions are harvested when they are lend
pencil thickness with a small bulks as alrest vegetable. A
well matured bulb should be harvested cut or digging out
the bulbs.
Garlic:
The garlic crop is ready for harvest after 4-5 months of
planting. It is harvested when the tops turn yellowish,
brownish and begins to dry up.
Potato: Potatoes are harvested when the vines have fully
ripened and the tubers are matured. Immature potatoes
shrink severely, bruise easily and will not kept well. The
tubers immediately after harvest should be properly cured
in an airy and shady for 1 week before sending to cold
storage.
Sweet potato:
The indications of tubers matured are
1) The leaves turn pale and later turn slightly yellow.
2) Mature if cut and exposed to air dries up, while the
immature remains most and turns dark in co lour.
Tapioca:
The tubers are ready for harvest in 7-11 months depending
on the variety. When the soil shows cracks a tr4ail digging
is done. The plants are cut back before digging out the
roots.
Radish:
Radish should be harvested when the roots are still tender.
A few days delay in harvest especially in temperate types
make the roots pithy and quite unsuitable for market. The
roots are pulled out along with the taps after 25-40 days.
Carrot:
Same as in radish when the edible roots at the upper end get
2.5-4.0cm of diameter are harvested.
Beetroot:
It is harvested when the roots attain 3-5cm diameter.
Usually the top is removed for marketing the roots.
Amaranthus:
Harvesting usually starts in about 3-4weekls after sowing.
About 6-9can be taken at weekly interval .The fully grown
side leaves are removed. The tops may also be cut leaving
the lower leaves to produce new shoots in their axis.
Fenu Greek:
The young shoots are nipped of in almost three weeks after
sowing .Later on the whole plant is pulled out bunched and
marketed. Sometimes after taking 2-3 cuttings the plants
are left to produce seed.
Lettuce:
The leafy varieties are harvested when the leaves are
immature and tender.
Celery:
At the time of harvest the plants are cut just below the
surface trimmed and prepared for the market.
Asparagus:
Harvesting is done from the third day onwards. It is
harvested every day during the spring pears may be cut 3-5
cm below the soil surface. The green spears being higher in
nutritive value are preferred for fresh market for
processing.
Artichoke:
The buds are harvested before they become loose and
fibrous by cutting the stem 2.5-3cm below the base of the
bud.
Drumstick:
Cuttings come to bearing within an year. The seedlings
bear fruits after a year of planting.

Turmeric:
The crop gets ready for harvest when the leaves start drying
7-9months after sowing depending upon the variety. The
stems and leaves are cut close to ground. The rhizomes are
cut and laid aside with out injury. They are gathered and
cleaned of soil and roots and then separated into mother
and fingers.
Ginger:
The crop is ready for harvesting in about 8months.Leaves
turn yellow and the pseudo stems begin to dry. Harvesting
is done by lifting the rhizomes by plouging or digging out.
They are cleaned of roots and adhering soil.