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Post Harvest-HandlingSaturday, December 8th, 2007OSU Extension Small Farms
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Why is Post-Harvest Handling Important?
Food SafetyIncrease shelf-life and marketing opportunitiesFinal Step
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Post Harvest Steps
1. Production Practices2. Harvest Handling3. Pre-cooling4. Packaging5. Sanitation6. Refrigeration7. Storage (for some crops)
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1. Production Practices
Choice of cultivarsEnvironmental factorsManagement practicesFood Safety
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2. Harvest Handling
Harvest during coolest time of the dayAvoid unnecessary wounding or bruisingShade harvested produce in the field
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Harvest Handling continued
Use only clean transporting containersHandle as little as possible- field pack if possibleTrim fingernails and/or wear glovesBegin post-harvest treatment as soon as possibleDo not mix high quality produce with damaged produceUse appropriate harvest tools
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Temperature- most important factor!
Aging due to ripening and softeningRespiratory heat productionMoisture lossSpoilage due to bacteria, fungi and yeastsUndesirable growth
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3. Pre-cooling Most important for crops with high respiration rates
MethodsRoom coolingForced-air coolingHydro-coolingTop or liquid icingVacuum cooling
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Crop Respiration Rates
High respirationArtichokesCut flowersGreen onionsSnap beansAsparagusBroccoliPeasCorn
Low respirationApplesNutsGrapesGarlicOnionsPotatoesSweet potatoes
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4. Sanitation
Pre-wash handlingWater Disinfectant options
Chlorine (organic considerations)OzoneHydrogen peroxide
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5. Packing
Boxes
Flats
Plastic Bags
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6. Refrigeration
CoolersRefrigeratorRefrigerator truckWalk-in coolerPorta-cooler
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Preventing Moisture Loss
Monitor humidity with hygrometerSpectrum Technologies 800-248-8873Barr, Inc 920-231-1711
Understand crop-by-crop humidity needsHumidification methods
Humidification deviceBuckets of waterKeeping the floor wet
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Chilling Injury
Highly sensitiveBasilCucumbersEggplantsPumpkinsSummer squashSweet potatoes
Moderately sensitiveSnap beansMusk melonsPeppersWinter squashTomatoesWatermelons
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Ethylene
Ethylene ProducersApplesApricotsCantaloupesHoneydewPeachesPearsPlumsTomatoes
Ethylene-sensitiveSnap beansBroccoliCabbageCucumbersEggplantLettucePeasPotatoes
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Lettuce
32 degrees95% humidityVacuum cooling or forced air coolingSensitive to ethyleneSensitive to freezingWill store for two-three weeks
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Broccoli
32 degrees95-100% relative humidityIce-coolingWill store for 2 weeks
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Tomatoes
46-50 degrees90-95% relative humidityRoom cooling or forced air coolingWill store for 1 week
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7. Storage CropsSeason extensionHome useRoot cellarsCoolersIn-groundCuring
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Cold and Moist32-40 degreesF and 90-95% RH
CarrotsBeetsParsnipsRutabagaTurnipsCeleryCeleriacSalsifyLeeksCollardsKohlrabiBroccoli (short-term)
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Cold and Moist32-40 degrees F and 80-90%RH
PotatoesCabbageCauliflowerApplesGrapesPearsEndive
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Cool and Moist40-50 degrees and 80-90% RH
CucumbersSweet peppersCantaloupeWatermelonEggplantRipe tomatoes
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Cool and Dry32-50 degrees F and 60-70% RH
GarlicOnionsGreen soybeans
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Moderately Warm and Dry50-60 degrees F and 60-70% RH
Dry hot peppersPumpkinsWinter squashSweet potatoesGreen tomatoes
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Resources
Peaceful Valley Farm SupplyGrangeQuality Maintenance of Mixed LoadsCes.ncsc.edu/depts/hort/hil/post-index.html
Kansas Sate University PublicationsOznet.ksu.edu/library
Porta-cooler Designattra.ncat.org/new_pubs/attra-pub/postharvest.html?id=Oregon
