Abcs of Harvest and Postharvest of Vegetables.Pptx

Shubin K. Saha and Elizabeth T. Maynard

Introducon • Harvest – Collecon of fruits and vegetables at appropriate maturity for the product. • Postharvest – The me from producon to consumpon of fruits and vegetables - GAPs Postharvest Loss Stascs

• U.S. and other Developed Countries - 2 to 23% loss - commodity dependent - Average 12% loss

• Developing Countries - 7 to 70% loss Bioc Losses • Fungal and Bacterial Pathogens - Erwinia spp., bacterial so rot - Rhizopus spp., Rhizopus rot

hp://www.omafra.gov.on.ca/IPM/english/peppers/diseases-and- disorders/bacterial-so-rot.html hp://ucanr.edu/blogs/strawberries_caneberries Abioc Losses • Improper Harvest Methods • Sun Damage • Fruit Cracking – environmental or producon pracces Improper Harvest Sun Damage Fruit Cracking Addional Causes for loss • Improper Storage Temperature • Exposure to ethylene • Harvest under poor condions • Poor Quality • Bruising and exterior damage due to improper handling Beneﬁts of Proper Harvest and Postharvest Pracces • Increased shelf life • Improved quality • Maximize nutrional value • Prevent food safety issues • Maximize proﬁts by reducing losses • Beer facilitates ming and shipping to markets Post Harvest Physiology

• Fruits and vegetables are living

• Respiraon rate (O2, CO2) – deterioraon rate of produce is proporonal • Transpiraon – loss of water • Composional Changes – Pigments (anthocyanins and carotenoids) • Ethylene – naturally produced ripening agent • Physiological breakdown – Freezing, Chilling, and Heat injury • GOAL -> Minimize respiraon and transpiraon Sanitaon and GAPs • Develop a wrien plan/SOP • Implement Plan • Ex. worker hygiene, sanitaon of packing line, clean and sanize harvest tools and containers Harvest Methods Harvest Methods

Keys to Harvest

• Harvest product at proper maturity (dictated by market) • Avoid mechanical damage – Bruising – Scratching – Crushing Cooling Produce

• Remove ﬁeld heat • Each one hour delay in cooling means • 10% increase in decay for perishable produce like strawberries • one less day of shelf life

• Maintain cold temperature in storage

Adapated from Postharvest Techonology for Small-Scale Produce Marketers. L. Kinoja and J. Gorny. 1999. Consideraons for Cooling Method Selecon • Experience in system management • Compability with Crop – suscepbility to damage from system • Length of cooling season • Volume of Product • Economic input Cooling Methods Method Advantages Disadvantages Crop examples Room Low cost Slow (days) potatoes apples onions winter squash Forced Air Faster than Water loss if tomatoes room (4X to not properly strawberries 10X) managed cantaloupes

Hydrocooling/ Faster than Energy asparagus Icing forced air intensive to radishes Integrates into keep water sweet corn packing line cold root crops broccoli Adapated from Postharvest Techonology for Small-Scale Produce Marketers. L. Kinoja and J. Gorny. 1999. Lowest Safe Temperature Produce °F Chiling Symptoms Apples 36-40 Variees differ; so scald, brown core Asparagus 32-36 Dull, grayish, limp ps Cucumber 45 Ping, watersoaking, decay Eggplant 45 Surface scale, alternaira rot, blackening of seeds Cantaloupe 36-41 Ping, surface decay Watermelon 40 Ping, off-flavor Okra 45 Discoloraon, water-soaking, ping, decay

Adapated from Postharvest Techonology for Small-Scale Produce Marketers. L. Kinoja and J. Gorny. 1999. Lowest Safe Temperature, cont.

Produce °F Chiling Symptoms Pepper 45 Sheet ping, alternaria rot, darkening of seeds Potato 38 Sweetening Pumpkin, 50 Decay, alternaria rot squash Sweetpotato 55 Decay, ping, internal browning Tomato, ripe 45-50 Water soaking, soening, decay Tomato, 55 Poor color when ripe, alternaria rot mature green

Adapated from Postharvest Techonology for Small-Scale Produce Marketers. L. Kinoja and J. Gorny. 1999. Postharvest Flow Chart

Adapated from Small-Scale Postharvest Handling Pracces: A Manual for Horcultural Crops (4th Edion). L. Kinoja and A. Kader 2003 Think About Packing Shed Eﬃciency

Adapated from Small-Scale Postharvest Handling Pracces: A Manual for Horcultural Crops (4th Edion). L. Kinoja and A. Kader 2003 Common Pracces for Cleaning or Washing Produce Wash Wash Dry Brush Wash Do Not aer aer Oponal Wash Storage Storage Leafy Sweet- Onions Tomatoes Green greens potatoes Garlic Cucumbers beans Potatoes Melons Cabbage Carrots Peppers Okra Pumpkins Peas Winter Summer squash Squash Sweet Corn Adapated from Postharvest Techonology for Small-Scale Produce Marketers. L. Kinoja and J. Gorny. 1999. Cleaning or Washing

• Water source must meet microbial standards for potable water • Sanizer in water helps to kill pathogens (human and plant) in the water • Sanizer reduces spread of pathogens by water • Sanizers include chlorine products, peroxyacec acid products • Monitor sanizer concentraon / pH to assure eﬀecveness Cleaning or Washing, cont.

• Dry before packing or storage • Clean and sanize brushes Trimming or Topping

• Remove inedible leaves, outside leaves • Reduces water loss of root and tuber crops • Removes some soil

Remove Older Remove Tops Trim Excess Outer Leaves Cauliﬂower Radishes Asparagus Head leuce Carrots Broccoli Swiss chard Beets Cabbage Turnips Adapated from Postharvest Techonology for Small-Scale Produce Marketers. L. Kinoja and J. Gorny. 1999. Trimming or Topping

• Do not trim into part normally eaten • Excessive trimming opens product to invasion by pathogens • Excessive trimming or cung is considered ‘processing’ and must be done in a facility cerﬁed for processing

See ISDH guidelines Waxing

• Oponal • Food grade waxes • Reduce water loss • Common for: – immature fruit: cukes, summer squash – mature fruit: eggplant, peppers, tomatoes, apples – some root crops: rutabagas Grading and Sizing

• Meet market demands or wishes • USDA Grade Standards hp://www.ams.usda.gov/AMSv1.0/ freshmarketvegetablestandards • State Standards in some cases Grading Guides hps://ag.purdue.edu/hla/fruitveg/Pages/gradingguide.aspx Packaging • Use food grade materials • Use new containers (unless meant for reuse and cleaned/sanized) • Use vented packages (5% of surface area/side) • Don’t over or underpack • Use liners, trays, cups, wraps, if needed to protect delicate produce • Plasc ﬁlm liners with holes help reduce water loss • Keep packaging clean during transport and storage Adapated from Postharvest Techonology for Small-Scale Produce Marketers. L. Kinoja and J. Gorny. 1999. Package Types

• Meet market demands or wishes • Industry common pracce – Vegetable Annual Summary hp://usda01.library.cornell.edu/usda/nass/ VegeSumm//2010s/2012/ VegeSumm-01-26-2012.pdf – Packer Merchandising Guide producemarketguide.com Vegetable Annual Summary 2011 p.87 Turnip Info from ProduceMarketGuide.com Turnip Info from ProduceMarketGuide.com

• In the backroom Shipping • 50-lb. bushel baskets/sacks • 40-lb. cartons, bunched • 25-lb. 1⁄2-bushel baskets/cartons/crates, ﬁlm/mesh bags • 20-lb. cartons, bunched 12-count • RPC - 6416, 6419, 6420, 6423, 6425, 6426 Consumer packs • 1- to 3-lb. ﬁlm bags Grades • bunched, topped and short-trimmed • U.S.No. 1 • U.S.No. 2

hp://www.producemarketguide.com/arcle/turnips.html Storage Environment • Temperature • Relave Humidity – Raise RH by reducing temperature – Mist or spray – Vapor barriers: coated boxes, waxes, liners in boxes • Atmosphere – Ethylene – Oxygen – Carbon dioxide Adapated from Postharvest Techonology for Small-Scale Produce Marketers. L. Kinoja and J. Gorny. 1999. Ethylene Eﬀects on Sensive Crops • Speeds senscence (spinach, herbs, broccoli) • Speeds ripening (tomatoes, peppers, bananas) • Loss of green color (green beans, broccoli, cucumber, leafy greens) • Leaf disorders (russet spots on leuce, death of leafy greens) • Bier taste in carrots due to isocoumarin • Sproung (potatoes) • Browning of pulp or seeds (eggplant, sweetpotato) • Toughening (asparagus, turnips) • Poor ﬂavor (watermelon, parsnips, sweetpotato) Adapated from Postharvest Techonology for Small-Scale Produce Marketers. L. Kinoja and J. Gorny. 1999. Ethylene Sensive Crops

Broccoli Green Beans Brussels sprouts Leafy Greens Cabbage Leuce Carrots Okra Cauliﬂower Parsley Chard Peas Cucumbers Peppers Cut ﬂowers Spinach Eggplant Squash Sweetpotatoes Watermelon Adapated from Postharvest Techonology for Small-Scale Produce Marketers. L. Kinoja and J. Gorny. 1999. Ethylene Producing Crops

Apples Peaches Apricots Pears Avocados Plums Bananas Quinces Cantaloupes Tomatoes Honeydew melons

Adapated from Postharvest Techonology for Small-Scale Produce Marketers. L. Kinoja and J. Gorny. 1999. Ethylene Sources • Internal combuson engines • Ripening fruits (tomatoes, peppers, apples, bananas) • Propane-powered equipment • Decomposing or wounded produce • Cigaree smoke • Rubber materials exposed to UV light or heat

Adapated from Postharvest Techonology for Small-Scale Produce Marketers. L. Kinoja and J. Gorny. 1999. Dealing with Ethylene • Eliminate sources • Venlate (one air change per hour) • Chemical removal with ﬁltered air • Inhibit ethylene eﬀects (e.g. controlled atmosphere with low oxygen and high carbon dioxide)

Adapated from Postharvest Techonology for Small-Scale Produce Marketers. L. Kinoja and J. Gorny. 1999. Opmum Storage Condions Vegetable °F RH (%) Relave Storage Life Asparagus 36 95-100 2-3 weeks Bean, snap 40-45 95 7-10 days Pea 32-34 90-98 1-2 weeks Southern pea 40-41 95 6-8 days Okra 45-50 90-95 7-10 days Potato, early 40-50 90-95 2-4 mos., cure at 60-70 4-5 d for longer storage at 40 Potato, late 38-40 90-95 cure at 50-60 10-14 d Rhubarb 32 95-100 2-4 weeks Sweetpotato 55-59 85-95 4-7 months, cure at 85°, 90-95% RH 4-7 days Adapted from: Kno’s Handbook for Vegetable Growers 5th Edion. D.N. Maynard and G.J. Hochmuth. 2007. Opmum Storage Condions Fruing Solanaceous Crops

Vegetable °F RH (%) Relave Storage Life Eggplant 50 90-95 1-2 weeks Pepper, chile 41-50 85-95 2-3 weeks Pepper, green 45-55 90-95 2-3 weeks Pepper, ripe 42-45 90-95 1 week Tomallo 45-55 85-90 3 weeks Tomato, 55-62 90-95 1-2 weeks mature green Tomato, ﬁrm 45-50 90-95 4-7 days ripe

Adapted from: Kno’s Handbook for Vegetable Growers 5th Edion. D.N. Maynard and G.J. Hochmuth. 2007. Opmum Storage Condions Vegetable °F RH (%) Relave Storage Life Sweet corn, sh2 32 90-95 10-14 days Sweet corn, sugary 32 95-98 5-8 days

Adapted from: Kno’s Handbook for Vegetable Growers 5th Edion. D.N. Maynard and G.J. Hochmuth. 2007. Opmum Storage Condions Brassicas

Vegetable °F RH (%) Relave Storage Life Bok choy 32 95-100 3 weeks Broccoli 32 95-100 10-14 days Brussels sprouts 32 95-100 3-5 weeks Cabbage, early 32 98-100 3-6 weeks Cabbage, late 32 95-100 5-6 months Cauliﬂower 32 95-98 3-4 weeks Kohlrabi 32 98-100 2-3 months

Adapted from: Kno’s Handbook for Vegetable Growers 5th Edion. D.N. Maynard and G.J. Hochmuth. 2007. Opmum Storage Condions: Root Crops Vegetable °F RH (%) Relave Storage Life Beet, bunched 32 98-100 10-14 days Beet, topped 32 98-100 4 months Carrot, bunched 32 98-100 10-14 days Carrot, topped 32 98-100 6-8 months Daikon 32-34 95-100 4 months Horseradish 30-32 98-100 10-12 months Parsnip 32 98-100 4-6 months Radish, spring 32 95-100 1-2 months Radish, winter 32 95-100 2-4 months Rutabaga 32 98-100 4-6 months Turnip root 32 95 4-5 months Adapted from: Kno’s Handbook for Vegetable Growers 5th Edion. D.N. Maynard and G.J. Hochmuth. 2007. Opmum Storage Condions: Greens Vegetable °F RH (%) Relave Storage Life Celery 32 98-100 1-2 months Chard 32 95-100 10-14 days Chicory, witloof 36-38 95-98 2-4 weeks Collards 32 95-100 10-14 days Endive, escarole 32 95-100 2-4 weeks Greens, cool season 32 95-100 5-7 days Greens, warm season 45-50 95-100 5-7 days

Adapted from: Kno’s Handbook for Vegetable Growers 5th Edion. D.N. Maynard and G.J. Hochmuth. 2007. Opmum Storage Condions: Greens, cont.

Vegetable °F RH (%) Relave Storage Life Kale 32 95-100 2-3 weeks Leuce 32 98-100 2-3 weeks Mustard greens 32 90-95 7-14 days Parsley 32 95-100 8-10 weeks Radicchio 32-34 95-100 3-4 weeks Spinach 32 95-100 10-14 days Turnip greens 32 95-100 10-14 days

Adapted from: Kno’s Handbook for Vegetable Growers 5th Edion. D.N. Maynard and G.J. Hochmuth. 2007. Opmum Storage Condions: Alliums Vegetable °F RH (%) Relave Storage Life Garlic 32 65-70 6-7 months Leek 32 95-100 2 months Onion, dry 32 65-70 1-8 months Onion, green 32 95-100 3 weeks

Adapted from: Kno’s Handbook for Vegetable Growers 5th Edion. D.N. Maynard and G.J. Hochmuth. 2007. Opmum Storage Condions Cucurbits

Vegetable °F RH (%) Relave Storage Life Cantaloupe 36-41 95 2-3 weeks Cucumber 50-55 90-95 10-14 days Pumpkin 50-55 50-70 2-3 months Squash, 45-50 95 1-2 weeks summer Squash, 50-55 50-70 Acorn: 35-55; Buernut: winter 60-90; Hubbard: 180 Watermelon 50-60 90 2-3 weeks

Adapted from: Kno’s Handbook for Vegetable Growers 5th Edion. D.N. Maynard and G.J. Hochmuth. 2007. Storage Facilies • Constructed of cleanable materials and regularly cleaned • Produce oﬀ the ﬂoor • Adequate venlaon • Insulated • Temperature monitored and recorded • Humidity monitored • Pests controlled Adapated from Postharvest Techonology for Small-Scale Produce Marketers. L. Kinoja and J. Gorny. 1999. Summary

• Harvest at the right me • Avoid mechanical injury • Cool! • Clean and trim only as needed • Grade and size for market • Package for market • Store at acceptable temperature and RH • Keep everything clean! Resources

Recommended Resources Postharvest Technology Web Site - Produce Fact Sheets (UC Davis) hp://postharvest.ucdavis.edu/producefacts/#vegetables

Small-Scale Postharvest Handling Pracces: A Manual for Horcultural Crops (4th Edion) http://ucce.ucdavis.edu/ﬁles/datastore/ 234-1450.pdf

USDA Agriculture Handbook Number 66 http://www.ba.ars.usda.gov/hb66/ Quesons?

Shubin K. Saha Liz Maynard 812-886-0198 219-531-4200 [email protected] [email protected]