KEEP IT FRESH FROM THE FIELD

1
KEEP IT FRESH FROM THE FIELD

• 5-25 loss after harvest
• Fight back
• Learn why produce spoils
• Learn how to handle produce

2
CONSUMERSPERCEPTION OF QUALITY

• Appearance Feel
• Eating Quality
• Freshness

3
PLANTS/PRODUCE
Change Age Are Diverse Have Own
Requirements High in Water
4
HARVESTED PRODUCE ARE LIVING SYSTEMS THAT AGE

• GOAL slow down the aging process!

5
RESPIRATIONKEEPS PLANTS ALIVE
Sugar/Starch Oxygen CO2 Water Energy
6
NATURAL PROCESS RESPIRATION

• - Vital for Life
• - Continues after Harvest

7
LOSSES FROM RESPIRATION

• Food Value
• Weight
• Flavor Texture

8
ENERGY/HEAT PRODUCED AT VARIOUS STORAGE
TEMPERATURES

9
Slow Respiration By Lowering Temperature
10
NATURAL PROCESS ETHYLENE GAS PRODUCTION

• Regulates growth and development
• Rate different for each community
• Slow by lowering temperature
• Can be good
• Can damage

11

• High Ethylene Producing
• Pears
• Apples
• Cantaloupes
• Tomatoes
• Peaches

• Ethylene Sensitive
• Leafy Greens
• Flowers
• Herbs
• Root Vegetables
• Watermelon

12
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

13
CONTROL TEMPERATURE
14
NATURAL PROCESS TRANSPIRATION

• Loss of water from living produce

15
LOSSES FROMTRANSPIRATION

• Wilting
• Shriveling
• Softening

16
MOISTURE RELATED TO

• Characteristics of produce surface
• Surface area

17
SLOW TRANSPIRATION

• Control humidity
• Lower temperature
• Reduce air movement
• Protective packaging

18
OTHER PROCESSES

• Growth and Development
• Temperature Injury
• Physical Damage
• Disease
• etc.

19
Growers Buyers Responsibility Responsibi
lity
Variety Soil Planting Harvest
Postharvest Purchase
Consumption Selection Preparation
Growing Care
Damage/Disease/Death Possibility Cant
Improve Quality
20
CHANGES SLOWED BY

• Careful handling
• Environmental control

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HARVEST

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

22
TRANSPORTATIONFROM FIELD

• Dont overfill containers
• Grade roads
• Shade vehicle

23
MARKET PREPARATION

• Remove soil
• Trim
• Pack

24
STORAGE
Long Storage More Control Short
Storage Less Control
25
IDEAL CONDITIONS HARD TO ATTAIN
26
RETAIL DISPLAY

• Protect
• Sort
• Mist
• Sanitize

27
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

28
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.