Presentation

KEEP IT FRESH FROM THE FIELD: 

KEEP IT FRESH FROM THE FIELD 5-25% loss after harvest Fight back Learn why produce spoils Learn how to handle produce

CONSUMERS’PERCEPTION OF QUALITY: 

CONSUMERS’ PERCEPTION OF QUALITY Appearance & Feel Eating Quality Freshness

PLANTS/PRODUCE: 

PLANTS/PRODUCE Change & Age Are Diverse Have Own Requirements High in Water

HARVESTED PRODUCE ARE LIVING SYSTEMS THAT “AGE”: 

HARVESTED PRODUCE ARE LIVING SYSTEMS THAT “AGE” GOAL: slow down the aging process!

RESPIRATIONKEEPS PLANTS ALIVE: 

RESPIRATION KEEPS PLANTS ALIVE Sugar/Starch + Oxygen CO2 Water + Energy

NATURAL PROCESS – RESPIRATION: 

NATURAL PROCESS – RESPIRATION - Vital for Life - Continues after Harvest

LOSSES FROM RESPIRATION: 

LOSSES FROM RESPIRATION Food Value Weight Flavor & Texture

ENERGY/HEAT PRODUCED AT VARIOUS STORAGE TEMPERATURES: 

ENERGY/HEAT PRODUCED AT VARIOUS STORAGE TEMPERATURES

Slide9: 

Slow Respiration By Lowering Temperature

NATURAL PROCESS –ETHYLENE GAS PRODUCTION: 

NATURAL PROCESS – ETHYLENE GAS PRODUCTION Regulates growth and development Rate different for each community Slow by lowering temperature Can be good Can damage

Slide11: 

High Ethylene Producing Pears Apples Cantaloupes Tomatoes Peaches Ethylene Sensitive Leafy Greens Flowers Herbs Root Vegetables Watermelon

SOURCES OF ETHYLENE:: 

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

Slide13: 

CONTROL TEMPERATURE

NATURAL PROCESS –TRANSPIRATION: 

NATURAL PROCESS – TRANSPIRATION Loss of water from living produce

LOSSES FROMTRANSPIRATION: 

LOSSES FROM TRANSPIRATION Wilting Shriveling Softening

MOISTURE RELATED TO: 

MOISTURE RELATED TO Characteristics of produce surface Surface area

SLOW TRANSPIRATION: 

SLOW TRANSPIRATION Control humidity Lower temperature Reduce air movement Protective packaging

OTHER PROCESSES: 

OTHER PROCESSES Growth and Development Temperature Injury Physical Damage Disease etc.

Slide19: 

Grower’s Buyer’s Responsibility Responsibility Variety Soil Planting & Harvest Postharvest Purchase Consumption Selection Preparation Growing Care Damage/Disease/Death Possibility Can’t Improve Quality

CHANGES SLOWED BY: 

CHANGES SLOWED BY Careful handling Environmental control

HARVEST: 

HARVEST Pick early in AM Shade Keep moist Air circulation Mature Gentle & sanitary picking Discard damaged product Pick clean some crops

TRANSPORTATIONFROM FIELD: 

TRANSPORTATION FROM FIELD Don’t overfill containers Grade roads Shade vehicle

MARKET PREPARATION: 

MARKET PREPARATION Remove soil Trim Pack

STORAGE: 

STORAGE Long Storage More Control Short Storage Less Control

Slide25: 

“IDEAL” CONDITIONS HARD TO ATTAIN

RETAIL DISPLAY: 

RETAIL DISPLAY Protect Sort Mist Sanitize

IMPORTANT POINTS: 

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

Slide28: 

SOURCES Baertsche, James and Roger Kline. Produce Handling for Direct Marketing, Northeast Regional Agricultural Engineering Service, NRAES-51, 1992. Hardenburg, Robert E., Alley E. Watada, Chien Yi Wang. The Commercial Storage of Fruits, Vegetables, Florist and Nursery Stocks, United States Department of Agriculture Handbook #66.   Kader, Adel, Technical editor. Postharvest Technology of Horticultural Crops. University of California, Division of Agriculture and Natural Resources, Publication #3311, 1992.   Kitinoja, Lisa and James R. Gorny. Postharvest Technology for Small-Scale Produce Marketers: Economic Opportunities, Quality and Food Safety, University of California, Davis, 1999.   McGregor, B.M. 1989 Tropical Products Transport Handbook. USDA OT Agricultural Handbook #688.   Thompson, James F. and F. Gordon Mitchell, Tom R. Dunsey, Robert F. Kasmire, Carlos H. Crisoto. Commercial Cooling of Fruits and Vegetables, and Flowers, University of California, Division of Agriculture and Natural Resources, Publication #21567, 1998.   U.S. Standards for Grades, California Food & Agriculture Code.