2
Handling & keeping the product cool, to avoid moisture loss and slow down undesirable chemical changes, and avoiding physical damage such as bruising, to delay spoilage
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What is IT
3
The Routine Packing Operations And Keeping The Produce Fresh By Various Treatments Reduce Damages Till They Reach The Consumer
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How they Done
4
IMPORTANT POINTS
Consumers buy for appearance Consumers satisfied by eating quality Harvested produce is living Control temperatures & humidity Handle produce gently Manage displays to extend quality
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5
5-25% loss after harvest
Fight back Learn why
produce spoils Learn how to
handle produce
KEEP IT FRESH FROM THE FIELD
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6
PLANTS/PRODUCE
Change & Age
Are Diverse
Have Own Requirements
High in Water2007/07/02 mmpmm
7
HARVESTED PRODUCE ARE LIVING
GOAL: slow down the aging process
2007/07/02 mmpmm
Respiration Keeps Plants Alive
Sugar/Starch + Oxygen CO2 Water + Energy
8
NATURAL PROCESS – RESPIRATION
- Vital for Life
- Continues after Harvest
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9
LOSSES FROM RESPIRATION
Food Value
Weight
Flavor & Texture
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10
Slow Respiration
By Lowering
Temperature
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How to do
11
ENERGY/HEAT PRODUCED AT VARIOUS STORAGE TEMPERATURES
B.t.u. per ton per day
Commodity 32°F 41°F 70°F
Blueberries 500 - 2,300 2,000 - 2,700 11,400 - 19,200
Broccoli 4,000 - 4,700 7,600 - 35,200 61,200 - 75,000
Cabbage 1,000 - 1,400 1,700 - 2,700 6,100 - 10,800
Muskmelon - - - 1,900 - 2,200 9,800 - 14,200
Strawberries 2,700 - 3,900 3,600 - 7,300 37,200 - 46,400
Sweet Corn 6,600 - 11,300 9,400 - 18,300 59,000 - 68,400
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12
NATURAL PROCESS –ETHYLENE GAS PRODUCTION
Regulates growth and
development
Rate different for each community
Slow by lowering temperature
Can be good
Can damage2007/07/02 mmpmm
13
High Ethylene Producing
Pears Apples Cantaloupes Tomatoes Peaches
Ethylene Sensitive
Leafy Greens Flowers Herbs Root Vegetables Watermelon
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14
SOURCES OF ETHYLENE
Internal combustion engines Ripening fruits Propane powered equipment Decomposing or wounded produce Cigarette smoke Rubber materials exposed to UV light or
heat
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15
Natural Process – Losses Transpiration Loss of water from
living produce Wilting
Shriveling
Softening
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CONTROL TEMPERATURE
16
MOISTURE RELATED TO
Characteristics of produce surface
Surface area
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17
SLOW TRANSPIRATION
Control humidity
Lower temperature
Reduce air movement
Protective packaging
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18
OTHER PROCESSES
Growth and Development
Temperature Injury
Physical Damage
Disease
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19
Grower’s Buyer’s
Responsibility Responsibility
Variety Soil Planting & Harvest Post harvest Purchase Consumption
Selection Preparation Growing Care
Damage/Disease/Death Possibility
Can’t Improve Quality
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20
HARVEST
Pick early morning Shade Keep moist Air circulation Mature Gentle & sanitary
picking Discard damaged
product Pick clean some crops2007/07/02 mmpmm
21
TRANSPORTATIONFROM FIELD
Don’t overfill containers
Grade roads
Shade vehicle
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22
CHANGES SLOWED BY
Careful handling
Environmental control
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23
MARKET PREPARATION
Remove soil
Trim
Pack
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24
STORAGE
Long Storage More Control
Short Storage Less Control2007/07/02 mmpmm
25
STORAGE CONDITION
Crop Degrees0c
RH % Storage life (months)
Apples 0 to 4 90 to 95 2 to 6
Grape -1 to 0 90 to 95 1 t0 4
Orange 0 to 4 85 to 95 3 to 4
Pear 0 90 2 to 5
Lemon (colored)
0 t0 4.5 85 to 90 2 to 6
Lemon (green) 10 to 14 85 to 90 1 to 4
Mandarin 4 to 6 85 to 90 1 to 1.5
Mangosteen 4 to 5 85 to 90 1.5 to 2
Honeydew melon
9 to 13 85 to 90 12007/07/02 mmpmm
26
STORAGE CONDITION -cont.
Crop Degrees0c
RH % Storage life (months)
Cabbage 0 95 1 to 3
Carrot 0 95 5 to 6
Leeks 0 95 1 to 3
Pumpkin 10 to 13 50 to 75 2 to 5
Garlic 0 65 to 70 6 to 7
Onion dry) 0 65 to 70 6 to 8
Potatoes 4 to 6 90 to 95 4 to 8
Sweet potatoes
13 to 16 85 to 90 4 to 7
Yam 16 85 to 90 3 to 5
Ginger 13 65 62007/07/02 mmpmm
27
STORAGE GUIDANCE
Advice ReasonHarvest produce at the proper maturity stage
Immature produce has thinner skin resulting in faster evaporation
Wash fruits in chlorinated water (200ppm) benlate or baristan for about half a minute, rinse and dry
Controls fungus disease
Store as soon as possible The quicker produce is cooled, the slower the water evaporates and microbial activity is reduce
Avoid mixing produce in the same storeroom
Odors and gases given off can damage other crops
Keep potatoes stored in dark In sunlight they become green and poisonous
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28
WHEN RETAIL DISPLAY
Protect
Sort
Mist
Sanitize
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29
CONSUMERS’ PERCEPTION
Appearance & Feel
Eating Quality
Freshness
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30
AN INTERGRATED PRODUCTION / MARKETING CHAIN
Inputs
Nurseries
Farm Site
Market
Post harvestFertilizers
Irrigation
Crop Protection
Harvesting
Grading
Packing
Storage
Processing
Production
Transport
Sale Traders
Pre harvest
Crop Production Trends
+ Opportunities
Profit/Loss Prices
Credit
2007/07/02 mmpmm