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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. Appearance & Feel Eating Quality Freshness. PLANTS/PRODUCE. Change & Age Are Diverse Have Own Requirements High in Water.

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KEEP IT FRESH FROM THE FIELD

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

  2. CONSUMERS’PERCEPTION 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. Grower’s Buyer’s Responsibility Responsibility Variety Soil Planting & Harvest Postharvest Purchase Consumption Selection Preparation GrowingCare Damage/Disease/Death Possibility Can’t Improve Quality

  20. CHANGES SLOWED BY • Careful handling • Environmental control

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

  22. TRANSPORTATIONFROM FIELD • Don’t 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.

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