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(Postharvest) Handling of Fresh Fruits and Vegetables HANDLING OF FRESH FRUITS, VEGETABLES AND ROOT CROPS -A TRAINING MANUAL- FOR GRENADA TCP/GRN/2901 Agricultural Marketing Improvement Prepared By Gaetano Paltrinieri Senior Food Technology and Agro-industries Officer FAO Retired Staff FOOD AND AGRICULTURE ORGANIZATIONOF THE UNITED NATIONS 2 HANDLING OF FRESH FRUITS, VEGETABLES AND ROOT CROPS -A TRAINING MANUAL- FOR GRENADA TABLE OF CONTENTS TOPICS Page LIST OF FIGURES 6 INTRODUCTION 7 CHAPTER 1.General post-harvest considerations ……………………………….… 7 1.1. Objective of post-harvest handling ……………...……………… 8 1.2. Post-harvest technology procedures …………….…...………… 9 1.2.1. Temperature management practices ……………...………… 9 1.2.2. Control of relative humidity ……………...…………………… 9 1.2.3. Controlled atmosphere …….…………………………….……… 10 1.2.4. Supplemental procedures ………………………….…………… 10 1.2.5. Ripening fruits with ethylene ………………………………….. 10 1.3. Post-harvest deteriorations ……………………………………….. 11 1.4. Standardization, quality factors, quality standards and quality control 12 1.4.1. Important quality components 13 1.4.2. Objective quality standards ……………………………………. 14 1.4.3. Development of grading standards …………………………. 14 1.4.4. Quality control …………………………………………………….. 15 CHAPTER 2. Harvesting and field handling ……………………………….…...…… 16 2.1. Harvesting factors ………………………………………………...… 17 2.1.1. Maturity at harvest ……………………………………………….. 17 2.1.2. Training of field workers …..…………………………………… 20 2.1.3. Harvesting time ………..………………………………………...… 21 2.1.4. Harvesting techniques and operation ……………………….. 22 2.1.5. Harvesting tools ………………………………………………….... 24 2.1.6. Harvesting and field containers …………………………….… 26 2.1.7. Post-harvest transport ………………………………………...… 27 CHAPTER 3. Packaging ………………………………………………………………..….. 28 3.1. Damages suffered by packed produce …………………………. 28 3.2. Prevention of injuries to the produce ……………………….… 29 3.3. Package selection ……………………………………………………. 29 3.4. Packaging material and types of packages …………...………. 30 CHAPTER 4. Post-harvest handling operations ……………………...…………… 33 4.1. Field operations ……………………………………………………… 33 4.2. Field curing root, tuber and bulb crops ………………………. 34 TOPICS Page CHAPTER 5. Packinghouse ……………………………………………………………….. 35 5.1. Needs of a packinghouse …………………………………………... 35 5.2. Packinghouse operations ………………………………………….. 37 5.2.1 .Receipt ……………………………………………………………….. 37 5.2.2. Sorting ……………………………………………………………….. 37 5.2.3. Cleaning and washing ……………………………………………. 37 5.2.4. Fungicide treatment ……………………………………………… 38 5.2.5. Quality selection and size-grading ………………………….... 38 5.2.6. Waxing ……………………………………………………………….. 39 5.2.7. Packaging ………………………………………………………….... 39 5.2.8. Special treatments after packaging ………………………..… 39 CHAPTER 6. Storage …………………...…………………………………………………... 39 6.1. Storage potential ………………………………………………….…. 40 6.2. Factors affecting storage life ……………………………………... 40 6.3. Storage structures …………………………………………..……….. 41 3 CHAPTER 7. Transportation to market ……………………………………………… 42 7.1. Causes of losses …………………………………………………….… 42 7.1.1. Mechanical damages …………………………………………...… 42 7.1.2. Overheating ………………………………………………..……….. 43 CHAPTER 8. Harvest and post-harvest handling for selected fruits ………… 43 8.1. Avocado ……………………………………………………………….. 43 8.1.1. Harvesting …………………………………………………………… 44 8.1.2. Post-harvest …………………………………………………….…… 44 8.1.3. Storage …………………………...…………………………………… 44 8.1.4. Post-harvest losses …………………………………………………. 45 8.2. Papaya …………………..…………………………………………..….. 45 8.2.1. Harvesting ………………………………………………………..…. 45 8.2.2. Post-harvest …………………………………..…………………….. 46 8.2.3. Storage ……………………………………………………..………… 46 8.2.4. Post-harvest losses ………………………………..………………. 46 8.3. Mango …………………...………………………………………………. 46 8.3.1. Harvesting …………………………………………………………… 46 8.3.2. Post-harvest …………………………….……………………………. 47 8.3.3. Storage ………………………………………………………………… 48 8.3.4. Post-harvest losses …………………...……………….………….… 48 8.4. Breadfruit ……………………………………………………...……… 48 8.4.1. Harvesting ………………………………………………………..…. 48 8.4.2. Post-harvest ………………………………..……………………..… 49 8.4.3. Storage ……………………………………………………………….. 49 TOPICS Page 8.5. Watermelon ………………………………………………………….... 49 8.5.1. Harvesting …………………………………………………………. 49 8.5.2. Post-harvest ………………………………………………………… 50 8.5.3.Storage …………………………………………………………...…… 50 8.5.4. Post-harvest losses ………………………………………..………. 50 8.5.5.Storage …………………………………………………………...…… 50 8.6. Bananas and plantain …………………………….………………… 51 8.6.1.Harvesting …………………………………………………………… 51 8.6.2. Post-harvest ………………………………………………………… 52 8.6.3. Storage ……………………………..………………………………… 52 8.6.4. Ripening ………………………………………………………...…… 52 8.7. Citrus …………………………………………………………………… 52 8.7.1. Harvesting ……………………………………………..……………. 53 8.7.2. Post-harvest …………………………………………………...…… 54 8.7.3. Storage …………………………………………………………….…. 54 8.8. Minor fruit crops ………………………………………………..…… 54 8.8.1. Pineapple ……………………………………………………………. 55 8.8.2. Carambola ………………………………………………………….. 56 8.8.3. Soursop ……………………………………………………………… 56 8.8.4. West indian cherries …………………………………………...… 56 CHAPTER 9. Harvest and post-harvest handling for selected vegetables …...... 57 9.1. Bulb onions and garlic ……………………………...……………….. 57 9.1.1. Harvesting …………………………………………………………..... 57 9.1.2. Post-harvest ……………………………………………………..….... 57 9.1.3. Storage ………………………………………………………………... 58 9.2. Leafy vegetables and immature flower heads ……………….. 59 9.2.1. Harvesting ……………………………….………………………….. 59 9.2.2. Post-harvest ……………………………………………………...… 60 9.2.3. Storage ………………………………………………………………. 60 9.3. Tomato ……………………………..………………………..…………. 61 9.3.1. Harvesting ………………………………...……………………...… 61 9.3.2. Post-harvest ………………………………………...…………...…. 61 9.3.3. Storage …………………………………………………………...….. 61 9.4. Eggplant ………………………………...……………………………. 62 9.4.1. Harvesting ……………………………………………………...…… 62 9.4.2. Post-harvest ………………………………..…………………….… 62 9.4.3. Storage ……………..……………………………………..……….… 62 9.4.4. Post-harvest losses …………………………………...……………. 62 4 TOPICS Page 9.5. Carrot …………………………………….………………………….... 63 9.5.1. Harvesting …………………………………………………………... 63 9.5.2. Field assembly and handling ………………………...………… 63 9.5.3. Storage ……………………………………………………………..… 63 9.6. Pungent and sweet peppers …………………………………….…. 63 9.6.1. Harvesting ………………………………………………………….. 63 9.6.2. Post-harvest ……………………………………………………...…. 64 9.6.3. Cooling and storage ………………………………………….…… 64 9.6.4. Post-harvest losses ………………………………………………... 64 9.7. Sweet corn ……………………………………………………………... 64 9.7.1. Harvesting …………………………………………………………... 64 9.7.2. Post-harvest handling ………………………………………….… 65 9.7.3. Storage ……………………………………………………………….. 65 9.8. Minor vegetable crops ……………………………………………. 65 9.8.1. Broccoli and cauliflowers ……………………………………..… 65 9.8.2. Cucumbers ……………………………………………………….…. 65 CHAPTER 10. Harvest and post-harvest handling for selected root crops ….. 66 10.1. Sweet potatoes ……………………………….……………………… 68 10.1.1. Harvesting …………………………………………………….…… 67 10.1.2. Post-harvest ……………………………………………………..… 67 10.1.3. Storage ……………………………………………………………... 68 10.2. Yam ……………………………………………...…………………….. 68 10.2.1. Harvesting …………………………………………………….…… 68 10.2.2. Post-harvest ……………………………………………………….. 69 10.2.3. Storage …………………………………………………………...…. 69 10.3. Dasheen …………………………..………………………………….... 70 10.3.1. Harvesting …………………………………………...…………..… 70 10.3.2. Storage …………………………………………………………...…. 71 10.3.3. Post-harvest loss …………………………………………………. 71 10.4. Cassava .………………………………………...…………………….. 71 10.4.1. Harvesting ……………………………………………………….… 71 10.4.2. Post-harvest ……………………………………………………..… 71 ANNEXES: Annex 1.Quality standards for melons ……………………………………….. 72 Annex 2.Quality standards for cucumbers ………………………………...… 75 Annex 3.Recommended storage temperatures …………………………….... 79 RECOMMENDED REFERENCES …………………………………………………………….. 81 5 LIST OF FIGURES. 1. Harvesting criteria for mango: immature (a) and mature (b).Criteria does not apply to all varieties. Source: FAO, 1986. 2. Pick carefully to avoid damaging the fruit. Source FAO, 1989. 3. Natural breaks point at stem and stalk junction in tomato. Source: FAO, 1989. 4. Harvesting tools: clippers (a) and pruning shears (b) Source: Kitinoya, L.- Kader,A.A.,1995 5. Harvesting tools: plastic field box (a), knife (b), spade (c), rake (d), bucket (e), fork (f), glove (g), ladder (h), sizer (i), scissor (j), bag (k), fork sticks (l) and pole with collection bag (m). Source : FAO 1989. 6. Harvesting tools: baskets, bags and bucket. Source: Friend Manufacturing Corporation, New York. 7. Manual sizers for round produce, such as oranges and avocados.Source: FAO, 1989. 8. Harvesting poles with collection bags for fruits: factory made (a) and home made (b). Source: adapted from MALF, Trinidad and Tobago, 1986 9. Samples of cardboard cartoons.Source: FAO, 1989. 10. Handling produce in a field packing station.Source: Grierson, W.1987. 11. Simple field packinghouse made from straw and wire mesh walls.Sourse: FAO: 1989. 12. Curing yam in the field. Source: Wilson, J.IITA, Ibadan, Nigeria. 13. Layout of small packing-house. Source: FAO 1989. 14. Handling operations in a packing-house. Source: FAO, 1986. 15. Flow diagram on handling fruits in modern pack-house. Source: Kader, A. A.1993 16. Washing tank. Source: FAO, 1986. 17. Packing table for small operations. Source: FAO, 1989. 18. Bulk loads of yam carefully loaded. Source: Wilson, IITA, London. 6 INTRODUCTION The “Agricultural Marketing Improvement” Project TCP/GRN/2901 is being implemented by the Grenada Government and FAO with the objective of improving incomes for fruit, vegetable and root crop growers through a more efficient agricultural marketing
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