Cuvanje Grozdja- Izrael
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Transcript of Cuvanje Grozdja- Izrael
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Post Harvest Handling of Table Grapes:
Principle and Practice
Amnon Lichter
Department of Postharvest Science
ARO The Volcani Center
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Grapes
Non climacteric fruit and low respiration rate
Low ethylene production and no response to it
Softening due to changes in cell wall and water loss
During maturation sugar accumulation and acidity
declines Color changes by chlorophyll degradation
and anthocyanin synthesis
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o
Cluster shapeo Cluster compactness
o
Berry size (shot)o Color
o
Size and color uniformityo Damage (mechanical, sun, pests)
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Parameters for quality after storage
DecayFreshness and bloom
Desiccation of stems and pedicles
Firmness
Cracking
DiscolorationShatter
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Taste: A complex trait
TSS: Brix (refractometer)
Acidity: % tartaric acid eq.
Index = TSS/Acidity (20/0.5)=40
Full color expression
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I. Natural
· Fungal decay
· Water loss
· Senescence
II. Treatment induced:
· Bleaching (SO2)
· Condensation
· Low humidity (desiccation)
Factors which affect quality
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· Acceptable thermal entry point: 26 C
· Forced air cooling with humidity control
· Optimal temperature: -0.5 C 0.5 C
· Minimal temperature: -3
C
· Optimal RH: 95%
· Minimal RH: 90%
· Minimal level of oxygen: 1%
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Fungi (Major)
Bacteria (Agrobacterium)
Phytoplasma
Viruses
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Unicula necator
Plasmopara viticola Phomopsis viticola
Botrytis cinerea
Rhizopus stoloni fer
Aspergil lus niger
Botrytis cinerea
Rhizopus stoloni fer Aspergil lus niger
Al ternaria alternata
Penicillium spp.
Saccharomyces spp.
Before harvest After harvest
Fungi are the major pathogens of the fruit
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A severe problem in the vineyard in temperate zones
Requires free water/high humidity to establish infection
(minimum of 12 hr of free water)
The major cause of postharvest losses
Botrytis cinerea – Gray Mold
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Typical to warm climate
White mycelia- black spores
Water soaked decay
Wound infection
Does not occur after cold storage
practice
Avoid insect damage
Forced air cooling
Rhizopus stolonifer –
Black Mold
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Rhizopus stolonifer
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Aspergillus niger
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Direct or stem-end penetrationSlow development during cold storage
Dry dark and sunken tissue
Can cause berries to shatter
Altrnaria alternata
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Pencillium spp.
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The cuticle as a physical barrier
Inhibitory substances: preformed phenols
Induced phytoalexins (Resveratrol)
Biochemical control (PR proteins, chitinases)
Defense lines include:
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ab
a
abcd
abcdabcd
abcd
cdd
bcd
abcd
abcd
d
0
10
20
30
40
Control Teldor Polar Ohaio Mitos Switch
%
D e c
a y
Early
Late
Late versus early application of fungicides
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A: Decay after storage
*
0
50
100
150
200
Control Ethanol SO2
D e c a y ( N o
. k g - 1 )
B: Fungal counts
*
0
250
500
750
1000
1250
Control Ethanol SO2
C F U ( N
o . g r - 1 )
* C : C o n t
r o l
D : E
t h a n o l
E : S O 2
SO2
SO2
C
E
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Control Ethanol
45 d
MA+EtOHMA
45 d
+3
c
b
a
c
b
a
b
0
10
20
30
40
P E 0 . 2
P E 0
. 2 + S
O 2
P E 0 . 2 +
E t O H P E
P E +
E t O H
N P - L
N P - L +
E t O H
D e c a y ( %
)
Specific liners with control of excess RH
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Means to prevent disease development
Fungicides / Insecticides
Proper postharvest handling
Timely distribution
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0
2
4
6
8
10
12
14
16
18
20
0 2 4 6 8 10 12
T in Box
T in Liner
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0.0
0.2
0.4
0.6
0.8
1.0
1 2 3 4 5 6 8 9 10 11 13 14 15
Growers
D e c a y
e d B e r r i e s / B u
n c h
30 h 6 h
Two weeks in storage
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Cold storage
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4.5 month storage of RedGlobe 2005 with VL4 pads
0
10
20
30
40
50
60
70
PE PE HDPE HDPE
Room 9 Room 10
H e l t h y b u n c h e s ( % )
-0.16ºC +0.84ºC
HDPE PE
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oApplied from paper pads containing the salt
osodium metabisulfite
o
Registered for postharvest use in the USA <(10 ppm)oSlow release depends on low temperature and
controlled humidity
oVery efficient against gray mold, if properly applied
oMaintains quality for up to 3 month
oReduces stem browning by partial bleaching
Sulfur Dioxide (SO2)
Na2S2O5+H2O
SO2
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H iti it t SO ll i
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Hypersensitivity to SO2 – allergic response
Damage to berries – bleaching and cracking
Undesired aftertaste
Strict management during storage
(temperature and humidity)
G id li F E f ‘S i ’ T bl G
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Guidelines For Export of ‘Superior’ Table Grapes
Method A (South Africa):
The clusters are packaged in perforated PE bags
Every corrugated cartoon is lined with a non-perforated polyethylene coating(0.03 mm thick).
Corrugated paper is placed below and above the clusters for control of excess
humidity
Dual release SO2 paper is placed above the upper paper
The polyethylene lining is closed by folding the wide
margins inwards, above the chemical paper
Forced air cooling is applied for 12 to 24 h
Method B:
As above without the polyethylene lining
Forced air cooling is applied for 3 to 4 h
The pallet is wrapped with a stretch sheet (shrink)
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Internal plains
Growing regions and methods
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Under colored shade nets
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Under plastic house in the desert
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Y-shaped support system
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Testing TSS before harvest (>15%) and labeling the clusters
U i h li d ti f th b t b i ’ lit
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Using sharp clippers and sorting for the best berries’ quality.
Berries temperature should not exceed 26°C
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Keeping the boxes in shade till transporting to the packinghouse
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Protecting from direct sun
d d ‘ ’ k h f
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Air conditioned ‘Home’ packinghouse for export
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Ventilated ‘Carry’ bags with ziplock
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Forced air cooling to reduce field heat to around 0°C for 2-6 h (for unbagged bunches)
or 12-24 h (for bagged bunches)
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Optimal temperature storage -0.5°C ± 0.5°C (not below -3°C) + RH 95%, but not below
90%
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Palletizing and wrapping in shrink for SO2 application
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Storage facility for local markets
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From the packinghouse to the port in a refrigerated truck at 0°C
Export by sea transport to Europe
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Export by sea transport to Europe
Export by sea transport to Europe: inside a cooling room in the ship (0°C)
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Export by sea transport to Europe: inside a cooling room in the ship (0 C)
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Shed house for local market
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Shed house for local market
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Local market cartons with ‘Red Globe’ grapes
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Pallets registered before local storage in plastic crates
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Black Finger – A Volcani Seedless mid-late season
fair taste
Midnight Beauty – Seedless mid season
fair taste
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Red Globe after 2 month storage – Seeded late season fair taste
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Flame – Seedless early season good taste Red Superior (Sugar 14) – Seedless mid seasonfair taste
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Superior – Seedless mid season fair taste Zainy – local seeded late fair taste
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Autumn Royal – Seedless late fair taste Muscat Hamburgi – Seeded excellent taste
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Review of the alternative methods for treatment of table grapes during storage
including the ethanol treatments