STRAWBERRY POST HARVEST

8/14/2019 STRAWBERRY POST HARVEST

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POSTHARVEST FOR STRAWBERRY GROWERS



Post Harvest Course of Strawberry

Content

2. Introduction Strawberry

3. Background of Marketing Standards

4. Grading and Sorting of Horticultural Crops

5. Losses of Horticultural Crops

6. Biological Factors Involved in Deterioration

7. Environmental Factors Influencing Deterioration

8. Problems Involved in Preparing HorticulturalCrops

9. Factors Influencing Quality

10. Temperature Management



1. Problems in Postharvest of Strawberries

2. Postharvest treatments

3. Quality Assurance Program for Strawberries

4. Food safety

5. Developments in the Food chain

6. Developments in Horticulture

7. Chance for Growers



1. INTRODUCTION STRAWBERRY

Total world production

USA

Spain

Republic of Korea

Japan

The Netherlands

3 billion kilogram in total

945 million kg

263 million kg

210 million kg

208 million kg

34 million kg

Production of fresh strawberry in 2003



Dutch strawberries 2003

Production 34 million kg

16.5 million kg greenhouse strawberries

17.5 million kg open field

Return Dutch grower in Euro/kilogram

1999 2.87

2000 2.54

2001 2.70

2002 2.75

2003 3.05

Year

1999

2000

20012002

2003

Cultivation area

greenhouses in hectares

170

180

180189

200

Cultivation area open

field in hectares

1285

1204

11881200

1250



Dutch consumer market:

- 2 kg/year

- consumption decrease

- price increase

Dutch consumer price

Total

Supermarket

Greengrocery

Market

Home supply

Grower

1999

3.27

3.52

3.96

3.57

2.79

2.69

2002

4.04

4.48

4.37

4.18

3.21

2.79



Most important criteria strawberry varieties:

• productivity

• harvest security

• fruit size

• taste

• shelf life

• sensitivity for pest and diseases



BACKGROUND OF MARKETING

STANDARDS FOR HORTICULTURE

EC marketing standards;

- substandard produce

- Protection

- Confidence

- Barriers to trade.

- Exception- Legally responsible

- Export outside the EU

- Import from third



GRADING AND SORTING OF

HORTICULTURAL PRODUCTS

Definition of grading and sorting:

“separating the commodity into uniform parts

as far as possible”

The main principle:

- grade or size

- quality

final classification


http://slidepdf.com/reader/full/strawberry-post-harvest 10/49HARVESTING BOXES



HARVESTING BOXES



SORTING INTO GRADES

1. Length

2. Weight

3. Largest square diameter

4. Circumference

5. Number per kilogram or per litre



SORTING ON QUALITY

- intact

- fresh

- sound

- clean

- well-developed

- free of damage

- free of unhealed injuries

- free of residue

- free of any foreign smell and/or taste

- practically free from pests

- practically free from damage caused by pests



QUALITY CHECK

- During harvest

- Before input into the grader

- Automatically done by the grading machine

- During packaging

Size + Quality → Quality Class

Class I

Class II

Class I-S

Class I-2

Class II



MARKETING STANDARDS

EU Marketing Standards

Additional Marketing Standards; e.g. auctions

Inspection on Marketing Standards:• Inspectors Government: KCB• Inspectors Auction



STRAWBERRY FRUITS IN PUNNETS



STRAWBERRY BOX STACKING



CONSTRUCTION OF THE EU MARKETING STANDARDS

Definition of produce

Provisions concerning quality

Provisions concerning sizing

Provisions concerning tolerances

Provisions concerning presentation

Provisions concerning marking



4. LOSS OF HORTICULTURAL CROPS

Problem

Loss in quantity and quality between harvest and consumption:

5 - 25% in developed countries

20 - 50% in developing countries

Reduce losses:

1. Understand biological en environmental factors involved in deterioration

2. Use postharvest techniques that delay senescence and maintain the best

possible quality



5. BIOLOGICAL FACTORS INVOLVED IN DETERIORATION

1. Respiration

2. Ethylene production

3. Compositional changes

4. Growth and development

5. Transpiration

6. Physiological breakdown

7. Pathological breakdown

8. Physical damage

Nest of gray mould



6. ENVIRONMENTAL FACTORS

INFLUENCING DETERIORATION

2. Relative humidity

3. Atmosphere composition

4. Ethylene

5. Light

6. Chemicals

1. Temperature

Leather rot Rhizopus rot



7. PROBLEMS INVOLVED IN PREPARING

HORTICULTURAL CROPS

1. Training

2. Poor understanding by handlers

3. Inadequate communication

4. Rough handling

5. Unsatisfactory improper, or inadequate equipment or materials

6. Inadequate product cooling



8. FACTORS INFLUENCING QUALITY

1. Genetic factors

2. Pre-harvest environment factors

3. Harvest

4. Post harvest

5. Interaction between the various factors

listed above



9. TEMPERATURE MANAGEMENT

• Precooling

• Room cooling

• Top icing• Forced-air cooling

• Hydrocooling

• Vacuum cooling



10. PROBLEMS IN POSTHARVEST HANDLING OF STRAWBERRY

easily injured

fruit-rotting

high respiratory activity

fruit shrivel

Over ripeness

bruising



POSTHARVEST

HANDLING



11. POSTHARVEST TREATMENTS

- G.R.A.S. compounds

Ethyl formate

- Biological control

Yeast

Fungi

Bacteria

- CO2

- Hot water dips

- Ozon

Concentr

ation of

oil (ppm)

Percentage

reduction in

colony size (%)

0 0

5 5

50 40

100 80

500 100



12. QUALITY ASSURANCE PROGRAM FOR STRAWBERRIES

Will quality assurance cost me money?

What are the quality factors for strawberriesDetermining quality specifications

Varieties and ripeness at harvest

Cultural practices affect quality

Avoiding berry injury and diseased fruit

Rapid cooling and prompt marketing are critical

Cooling berries

Management of shipping temperatures

Truck loading

Wholesale and Retail Quality Assurance

Incoming product

Discarding inferior product



Developed a checklist to be used by the supervisors

who take care for monitoring of the quality of the

strawberries during harvest and transport to the cooling room.

ASSIGNMENT



13. FOOD SAFETY

1995: 202 Britain died because of food poisoning and 100,000 visit a Doctor.

1991: 300,000 Chinese were contaminated with Hepatitis A after eaten oysters

1994: 224,000 humans in the USA got salmonella poisoning after eaten bad ice

Save food is a top priority in the EU: safe food from soil to mouth

Fear for bio-terrorism



- Controlled food-chain

- Zero-risk

- Pre-caution principle

- European Food Authority

- Risk analyses

- Codex Alimentarius Commission

- 4 December 2000 European Law for Product Responsibility

-1 January 2005 General Food Law



RESIDUE EXCEED



6% (36%) 20% (63%)

14% (47%)

Report of Pesticide Residue Monitoring Results of The Netherlands



PRESENTS OF RESDIDUE OF PESTICIDES 2003

Strawberry:

Number of samples; 153

Without residue; 23

No exceeding of tolerance; 80

Exceeding of tolerance; 50

Residues Exceeding EC-MRLs in Strawberries

TriadimenolTebufenpyrad

Pyrifenox

Fludioxonil



14. DEVELOPMENTS IN THE FOOD CHAIN

- Production on demands

- Global trade

- Demands concerning: food safety, environment, quality and reliability

- Consumers oriented chains

- Product responsibility

- Tracking and tracing systems

- IPM

- Quality labels

- Certificate systems

- Admittance policy of the EU

- The number of pesticides will decrease drastically

- The load of the horticultural production on the environment must go down



15. DEVELOPMENTS IN HORTICULTURE

- Chain grower-consumer will become shorter

- Regular buyer

- Influence Supermarket increase

- Own market labels

- Increase of biological and ecological production

- Provable quality and food safety

- Growers association



16. CHANCE FOR GROWERS

growers has to choose for a sale strategy

Cost price strategy

Quality strategy

Chain strategy

Niche strategy



STRAWBERRY FRUIT



MARKETSLOCAL(MAIN AREA)

MUMBAI

DELHI

PUNE

CALCUTTAHYDRABAD

BOPHAL

AHEMDABAD

BARODASURAT

INDORE

BANGLORE

CHENNAI

MAIN EXPORT ( AREA )

GULF COUNTRIES

SINGAPORE



TRANSPERENT TOP PUNNET



RETAIL DISPLAY

OF PRODUCE

RETAIL SELLING

OF PRODUCE



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STRAWBERRY POST HARVEST

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