What is the difference between grading and sorting

To have different marketing values. To adjust to the world market. To facilitate marketing. To facilitate packing.

To facilitate transporting. To increase the shelf life. For the international market, 3 general grades are considered as: Extra class. Class I. Class II. Advantages of Grading Losses of the selling price due to the presence of substandard products or specimens can be easily avoided.

It increased marketing efficiency by facilitating buying and selling products without personal selection. Grading enhanced to set a reasonable price for graded products.

High marketing costs in packing and transportation can be avoided by grading. By grading, there is fairness to both Buyers and Sellers. Properly graded vegetables and fruits are purchased by the consumer easily without inspection.

Grading of Fruits Generally, the fruits are graded based on size, weight, specific gravity, color, variety, etc. Grading of Vegetable s The fruit vegetables such as bitter gourd, okra, bell pepper, brinjal, green chili, etc. Prev Article. Next Article. Related Articles. Factors affecting maturity of fruits and vegetables Temperature Higher temperature …. Pre harvest factors affecting postharvest quality of fruits and vegetables …. Leave a Reply Cancel Reply You must be logged in to post a comment.

Ad Blocker Detected Our website is made possible by displaying online advertisements to our visitors. Citrus, apples and pear and irregular fruits. For eg. Extra Fancy II. Fancy III. Standard IV. Cull for processing. Grading may be done manually or mechanically. Here the product is placed on an inspection table where sorters remove units which do not meet the requirements for the grade or quality category fig. The dynamic system - here product moves along a belt in front of the sorters who remove units with defects fig.

Main flow is the highest quality grade. Often second and third grade quality units are removed and placed onto other belts. It is much more efficient in terms of volume sorted per unit of time. The raw materials for the food industry are usually collected or harvested in farms and open land, and the means of transporting them to the processing plants take many forms.

Raw materials arriving at processing factories are, therefore, exposed to various contamination sources, so the logical order of preliminary operations is cleaning, sorting, and grading. Transporting of raw materials includes such varied operations as hand and mechanical harvesting on the farm, refrigerated trucking of perishable produce, box car transportation of live cattle, and pneumatic conveying of flour from a rail car to bakery storage bins.

Throughout such operations, emphasis must be given to maintaining sanitary conditions, avoiding product losses, maintaining raw material quality, minimizing bacterial growth, and timing all transfers and deliveries so as to shorten the holdup time, which can be costly as well as detrimental to product quality. Skip to main content. This service is more advanced with JavaScript available. Advertisement Hide. Authors Authors and affiliations Enrique Ortega-Rivas.