Evaluation on Post-Harvest Losses of Paddy in Tiruvallur District: A Study of Statistical Approach

Aims: To study the factors contributing post-harvest losses in rice, because rice is a staple food crop consumed in worldwide. Selective post-harvest factors are considered will be made possible by a thorough understanding post-harvest losses. So, it will soon be possible to profile the post-harvest losses in paddy. In the current study, the post-harvest management of 30 farmers was considered using 10 quantitative characters.

Study Design: Primary data has been collected through questionaries.

Place and Duration of Study: Kadambathur, Thirutani, Tiruvallur blocks of Tiruvallur district, Tamil Nadu, India. Between February 2023 to March 2023.

Methodology: The descriptive statistical analysis, correlation analysis was carried out for each of the 10 factors. Using Factor analysis, the proportion of each factor contribution to overall post-harvest losses was found. Path analysis has been used to study the direct and indirect effect between them.

Results: Correlation revealed the connection Threshing and drying and packing and storing(final output) were considerably quite favourable and significant. The Scree plot of the variables gives that the first two Principal components (PC), which have eigenvalues greater than one, collectively explained about 70 % of the total variation. By Biplot. Farmer_09, Farmer_20, Farmer_16, Farmer_20 present in upper quadrant show higher value of initial losses, Parboiling, milling. And winnowing. Parboiling has considerably show longer dispersion. By Path analysis, highest positive direct effect is observed in parboiling (0.6078908), followed by polishing (0.4977), initial losses (0.4039), winnowing (0.137) and highest negative direct effect is observed in milling (-04507).

Conclusion: From the above study it is conclude that initial losses (i.e losses during harvest), milling, parboiling and polishing are major contribution of post-harvest management. Hence When the crop is harvested on schedule and at the ideal moisture level (20 to 22%), it should be processed correctly, which includes cleaning, parboiling, and milling.