keep it fresh from the field l.
Download
Skip this Video
Loading SlideShow in 5 Seconds..
KEEP IT FRESH FROM THE FIELD PowerPoint Presentation
Download Presentation
KEEP IT FRESH FROM THE FIELD

Loading in 2 Seconds...

play fullscreen
1 / 28

KEEP IT FRESH FROM THE FIELD - PowerPoint PPT Presentation


  • 112 Views
  • Uploaded on

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.

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about 'KEEP IT FRESH FROM THE FIELD' - indra


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
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!
respiration keeps plants alive
RESPIRATIONKEEPS 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
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 from transpiration
LOSSES FROMTRANSPIRATION
  • 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 GrowingCare

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
transportation from field
TRANSPORTATIONFROM 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

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.