POSTHAR VEST FOR STRAWBERRY GROWERS
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POSTHARVEST FOR STRAWBERRY GROWERS
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Post Harvest Course of Strawberry
Content
2. Introduction Strawberry
3. Background of Marketing Standards
4. Grading and Sorting of Horticultural Crops
5. Losses of Horticultural Crops
6. Biological Factors Involved in Deterioration
7. Environmental Factors Influencing Deterioration
8. Problems Involved in Preparing HorticulturalCrops
9. Factors Influencing Quality
10. Temperature Management
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1. Problems in Postharvest of Strawberries
2. Postharvest treatments
3. Quality Assurance Program for Strawberries
4. Food safety
5. Developments in the Food chain
6. Developments in Horticulture
7. Chance for Growers
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1. INTRODUCTION STRAWBERRY
Total world production
USA
Spain
Republic of Korea
Japan
The Netherlands
3 billion kilogram in total
945 million kg
263 million kg
210 million kg
208 million kg
34 million kg
Production of fresh strawberry in 2003
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Dutch strawberries 2003
Production 34 million kg
16.5 million kg greenhouse strawberries
17.5 million kg open field
Return Dutch grower in Euro/kilogram
1999 2.87
2000 2.54
2001 2.70
2002 2.75
2003 3.05
Year
1999
2000
20012002
2003
Cultivation area
greenhouses in hectares
170
180
180189
200
Cultivation area open
field in hectares
1285
1204
11881200
1250
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Dutch consumer market:
- 2 kg/year
- consumption decrease
- price increase
Dutch consumer price
Total
Supermarket
Greengrocery
Market
Home supply
Grower
1999
3.27
3.52
3.96
3.57
2.79
2.69
2002
4.04
4.48
4.37
4.18
3.21
2.79
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Most important criteria strawberry varieties:
• productivity
• harvest security
• fruit size
• taste
• shelf life
• sensitivity for pest and diseases
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BACKGROUND OF MARKETING
STANDARDS FOR HORTICULTURE
EC marketing standards;
- substandard produce
- Protection
- Confidence
- Barriers to trade.
- Exception- Legally responsible
- Export outside the EU
- Import from third
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GRADING AND SORTING OF
HORTICULTURAL PRODUCTS
Definition of grading and sorting:
“separating the commodity into uniform parts
as far as possible”
The main principle:
- grade or size
- quality
final classification
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HARVESTING BOXES
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SORTING INTO GRADES
1. Length
2. Weight
3. Largest square diameter
4. Circumference
5. Number per kilogram or per litre
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SORTING ON QUALITY
- intact
- fresh
- sound
- clean
- well-developed
- free of damage
- free of unhealed injuries
- free of residue
- free of any foreign smell and/or taste
- practically free from pests
- practically free from damage caused by pests
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QUALITY CHECK
- During harvest
- Before input into the grader
- Automatically done by the grading machine
- During packaging
Size + Quality → Quality Class
Class I
Class II
Class I-S
Class I-2
Class II
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MARKETING STANDARDS
EU Marketing Standards
Additional Marketing Standards; e.g. auctions
Inspection on Marketing Standards:• Inspectors Government: KCB• Inspectors Auction
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STRAWBERRY FRUITS IN PUNNETS
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STRAWBERRY BOX STACKING
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CONSTRUCTION OF THE EU MARKETING STANDARDS
Definition of produce
Provisions concerning quality
Provisions concerning sizing
Provisions concerning tolerances
Provisions concerning presentation
Provisions concerning marking
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4. LOSS OF HORTICULTURAL CROPS
Problem
Loss in quantity and quality between harvest and consumption:
5 - 25% in developed countries
20 - 50% in developing countries
Reduce losses:
1. Understand biological en environmental factors involved in deterioration
2. Use postharvest techniques that delay senescence and maintain the best
possible quality
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5. BIOLOGICAL FACTORS INVOLVED IN DETERIORATION
1. Respiration
2. Ethylene production
3. Compositional changes
4. Growth and development
5. Transpiration
6. Physiological breakdown
7. Pathological breakdown
8. Physical damage
Nest of gray mould
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6. ENVIRONMENTAL FACTORS
INFLUENCING DETERIORATION
2. Relative humidity
3. Atmosphere composition
4. Ethylene
5. Light
6. Chemicals
1. Temperature
Leather rot Rhizopus rot
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7. PROBLEMS INVOLVED IN PREPARING
HORTICULTURAL CROPS
1. Training
2. Poor understanding by handlers
3. Inadequate communication
4. Rough handling
5. Unsatisfactory improper, or inadequate equipment or materials
6. Inadequate product cooling
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8. FACTORS INFLUENCING QUALITY
1. Genetic factors
2. Pre-harvest environment factors
3. Harvest
4. Post harvest
5. Interaction between the various factors
listed above
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9. TEMPERATURE MANAGEMENT
• Precooling
• Room cooling
• Top icing• Forced-air cooling
• Hydrocooling
• Vacuum cooling
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10. PROBLEMS IN POSTHARVEST HANDLING OF STRAWBERRY
easily injured
fruit-rotting
high respiratory activity
fruit shrivel
Over ripeness
bruising
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POSTHARVEST
HANDLING
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11. POSTHARVEST TREATMENTS
- G.R.A.S. compounds
Ethyl formate
- Biological control
Yeast
Fungi
Bacteria
- CO2
- Hot water dips
- Ozon
Concentr
ation of
oil (ppm)
Percentage
reduction in
colony size (%)
0 0
5 5
50 40
100 80
500 100
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12. QUALITY ASSURANCE PROGRAM FOR STRAWBERRIES
Will quality assurance cost me money?
What are the quality factors for strawberriesDetermining quality specifications
Varieties and ripeness at harvest
Cultural practices affect quality
Avoiding berry injury and diseased fruit
Rapid cooling and prompt marketing are critical
Cooling berries
Management of shipping temperatures
Truck loading
Wholesale and Retail Quality Assurance
Incoming product
Discarding inferior product
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Developed a checklist to be used by the supervisors
who take care for monitoring of the quality of the
strawberries during harvest and transport to the cooling room.
ASSIGNMENT
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13. FOOD SAFETY
1995: 202 Britain died because of food poisoning and 100,000 visit a Doctor.
1991: 300,000 Chinese were contaminated with Hepatitis A after eaten oysters
1994: 224,000 humans in the USA got salmonella poisoning after eaten bad ice
Save food is a top priority in the EU: safe food from soil to mouth
Fear for bio-terrorism
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- Controlled food-chain
- Zero-risk
- Pre-caution principle
- European Food Authority
- Risk analyses
- Codex Alimentarius Commission
- 4 December 2000 European Law for Product Responsibility
-1 January 2005 General Food Law
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RESIDUE EXCEED
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6% (36%) 20% (63%)
14% (47%)
Report of Pesticide Residue Monitoring Results of The Netherlands
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PRESENTS OF RESDIDUE OF PESTICIDES 2003
Strawberry:
Number of samples; 153
Without residue; 23
No exceeding of tolerance; 80
Exceeding of tolerance; 50
Residues Exceeding EC-MRLs in Strawberries
TriadimenolTebufenpyrad
Pyrifenox
Fludioxonil
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14. DEVELOPMENTS IN THE FOOD CHAIN
- Production on demands
- Global trade
- Demands concerning: food safety, environment, quality and reliability
- Consumers oriented chains
- Product responsibility
- Tracking and tracing systems
- IPM
- Quality labels
- Certificate systems
- Admittance policy of the EU
- The number of pesticides will decrease drastically
- The load of the horticultural production on the environment must go down
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15. DEVELOPMENTS IN HORTICULTURE
- Chain grower-consumer will become shorter
- Regular buyer
- Influence Supermarket increase
- Own market labels
- Increase of biological and ecological production
- Provable quality and food safety
- Growers association
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16. CHANCE FOR GROWERS
growers has to choose for a sale strategy
Cost price strategy
Quality strategy
Chain strategy
Niche strategy
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STRAWBERRY FRUIT
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MARKETSLOCAL(MAIN AREA)
MUMBAI
DELHI
PUNE
CALCUTTAHYDRABAD
BOPHAL
AHEMDABAD
BARODASURAT
INDORE
BANGLORE
CHENNAI
MAIN EXPORT ( AREA )
GULF COUNTRIES
SINGAPORE
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TRANSPERENT TOP PUNNET
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RETAIL DISPLAY
OF PRODUCE
RETAIL SELLING
OF PRODUCE