ATTRA is the national sustainable agriculture information ... · • Don’t harvest fruit from the orchard floor for human consumption as whole fruit or nonpasteurized juices, especially

ATTRA // POSTHARVEST HANDLING OF FRUITS & VEGETABLES Page 1111

By Janet Bachmann and Richard EarlesNCAT Agriculture SpecialistsAugust 2000

IntroductionIntroductionIntroductionIntroduction

You have spentmonths working inthe fields, and nowhave a bountifulharvest of beautifulfruits andvegetables. Youwant to ensure thatyour customers willalso enjoy thishealthy harvest. How can you bestmaintain the qualityand safety of your produce as it travels from thefield to the table? How can produce be stored sothat it does not need to be sold immediately? High-quality, disease-free produce with a goodshelf life is a result of sound production practices,proper handling during harvest, and appropriatepostharvest handling and storage.

Production PracticesProduction PracticesProduction PracticesProduction Practices

Production practices havea tremendous effect on thequality of fruits andvegetables at harvest andon postharvest qualityand shelf life. To startwith, it is well known thatsome cultivars ship better

and have a longer shelf life than others. Inaddition, environmental factors such as soil type,

temperature, frost, andrainy weather atharvest can have anadverse effect onstorage life and quality. For example, carrotsgrown on muck soilsdo not hold up as wellin storage as carrotsgrown on lighter,upland soils. Lettuceharvested during aperiod of rain does notship well and productlosses are increased (1).

Management practices can also affectpostharvest quality. Produce that has beenstressed by too much or too little water, highrates of nitrogen, or mechanical injury (scrapes,bruises, abrasions) is particularly susceptible topostharvest diseases. Mold and decay on wintersquash, caused by the fungus Rhizoctonia, resultfrom the fruits lying on the ground, and can be

alleviated by using mulch. Broccoli heads aresusceptible to postharvestrot caused by the bacteriaErwinia if nitrogen is appliedas foliar feed—a growershould feed the soil, not theleaves. Beets and radishesare susceptible to soil-bornediseases when the soil

800-346-9140

Appropriate Technology Transfer for Rural Areas

POSTHARVEST HANDLING OF

FRUITS AND VEGETABLES

Abstract: Appropriate production practices, careful harvesting, and proper packaging, storage, and transport allcontribute to good produce quality. This publication covers postharvest practices suitable for small-scaleoperations, and points out the importance of production and harvesting techniques for improving quality andstorability. Various methods for cooling fresh produce are discussed, and resources are listed for furtherinformation, equipment, and supplies.

ATTRA is the national sustainable agriculture information center funded by the USDA’s Rural Business -- Cooperative Service.

Contents:Production Practices....................................... 1Harvest Handling........................................... 2Postharvest & Storage .................................. 2References .................................................... 8Enclosures ..................................................... 9Resources...................................................... 9Appendix I: Storage Conditions ......................... 13Appendix II: The Portacooler............................. 15

HORTICULTURE TECHNICAL NOTE


temperature reaches 80º F; symptoms are blackspots on these root crops (2).

Food safety also begins in the field, and shouldbe of special concern, since a number ofoutbreaks of foodborne illnesses have been tracedto contamination of produce in the field. Common-sense prevention measures include anumber of don’ts (3):

• Don’t apply raw dairy or chicken manure orslurries to a field where a vegetable crop suchas leafy lettuce is growing.

• Don’t apply manure to an areaimmediately adjacent to a field nearingharvest maturity.

• Don’t forget to clean equipment that has beenused to apply manure to one field beforemoving it to another field in production.

• Don’t irrigate with water from a farm pondused by livestock.

• Don’t harvest fruit from the orchard floor forhuman consumption as whole fruit ornonpasteurized juices, especially if manurehas been spread or animals allowed to graze.

• Don’t accumulate harvested product in areaswhere birds roost.

A grower should constantly evaluate water usedfor irrigation, and compost all animal manuresbefore applying them to fields. There are manygood sources of information on growingconditions and production practices that promotepostharvest quality. Consult textbooks,Extension publications, and trade journals, andbecome involved with grower organizations tofind out more.

Harvest HandlingHarvest HandlingHarvest HandlingHarvest Handling

Quality cannot be improved after harvest,only maintained; therefore it is important toharvest fruits, vegetables, and flowers at theproper stage and size and at peak quality. Immature or overmature produce may notlast as long in storage as that picked at propermaturity (4). Cooperative Extension Servicepublications are an excellent source ofinformation on harvest maturity indicatorsfor vegetables and fruits.

Harvest should be completed during the coolesttime of the day, which is usually in the earlymorning, and produce should be kept shaded inthe field. Handle produce gently. Cropsdestined for storage should be as free as possiblefrom skin breaks, bruises, spots, rots, decay, andother deterioration. Bruises and othermechanical damage not only affect appearance,but provide entrance to decay organisms as well.

Postharvest rots are more prevalent in fruits andvegetables that are bruised or otherwise damaged.Mechanical damage also increases moisture loss. The rate of moisture loss may be increased by asmuch as 400% by a single bad bruise on an apple,and skinned potatoes may lose three to four timesas much weight as non-skinned potatoes. Damagecan be prevented by training harvest labor tohandle the crop gently; harvesting at propermaturity; harvesting dry whenever possible;handling each fruit or vegetable no more thannecessary (field pack if possible); installingpadding inside bulk bins; and avoiding over orunder-packing of containers (4).

Postharvest and Storage ConsiderationsPostharvest and Storage ConsiderationsPostharvest and Storage ConsiderationsPostharvest and Storage Considerations

Packaging

Packaging should be designed to prevent physicaldamage to produce, and be easy to handle. TheAmerican Vegetable Grower magazine’s annualproduct guide is a good source of informationabout suppliers (see Resources).

Temperature

Temperature is the single most important factorin maintaining quality after harvest. Refrigeratedstorage retards the following elements ofdeterioration in perishable crops:• aging due to ripening, softening, and textural

and color changes;• undesirable metabolic changes and

respiratory heat production;• moisture loss and the wilting that results;• spoilage due to invasion by bacteria, fungi,

and yeasts;• undesirable growth, such as sprouting of

potatoes (5).


One of the most important functions ofrefrigeration is to control the crop’s respirationrate. Respiration generates heat as sugars, fats,and proteins in the cells of the crop areoxidized. The loss of these stored food reservesthrough respiration means decreased foodvalue, loss of flavor, loss of salable weight, andmore rapid deterioration. The respiration rateof a product strongly determines its transit andpostharvest life. The higher the storagetemperature, the higher the respiration ratewill be (4).

For refrigeration to be effective in postponingdeterioration, it is important that the temperaturein cold storage rooms be kept as constant aspossible. Appendix I charts the optimumtemperature ranges for various crops. Exposureto alternating cold and warm temperatures mayresult in moisture accumulation on the surface ofproduce (sweating), which may hasten decay. Storage rooms should be well insulated andadequately refrigerated, and should allow for aircirculation to prevent temperature variation. Besure that thermometers, thermostats, and manualtemperature controls are of high quality, andcheck them periodically for accuracy (5).

On-farm cooling facilities are a valuable asset forany produce operation. A grower who can cooland store produce has greater market flexibilitybecause the need to market immediately afterharvest is eliminated. The challenge, especiallyfor small-scale producers, is the set-up cost. Innovative farmers and researchers have createda number of designs for low-cost structures. Some of these ideas are detailed in Appendix IIand in the enclosures attached to this document. Additional designs are available in publicationslisted in the Resources section.

Pre-cooling

Pre-cooling is the first step in good temperaturemanagement. The field heat of a freshly harvestedcrop—heat the product holds from the sun andambient temperature—is usually high, andshould be removed as quickly as possible beforeshipping, processing, or storage. Refrigeratedtrucks are not designed to cool fresh commoditiesbut only maintain the temperature of pre-cooled

produce. Likewise, most refrigerated storagerooms have neither the refrigeration capacity northe air movement needed for rapid cooling. Therefore, pre-cooling is generally a separateoperation requiring special equipment and/orrooms (4, 5).

Rapid pre-cooling to the product’s lowest safetemperature is most critical for crops withinherently high respiration rates. These includeartichokes, brussels sprouts, cut flowers, greenonions, snap beans, asparagus, broccoli,mushrooms, peas, and sweet corn. Crops withlow respiration rates include nuts, apples, grapes,garlic, onions, potatoes (mature), and sweetpotatoes (4).

Appropriate pre-cooling methods as well asappropriate storage temperature and humidityfor a number of fruits and vegetables are shownin Appendix I. The following methods are themost commonly used:

• Room cooling: Produce is placed in aninsulated room equipped with refrigerationunits. This method can be used with mostcommodities, but is slow compared withother options. A room used only to storepreviously cooled produce requires arelatively small refrigeration unit. However,if it is used to cool produce, a larger unit isneeded. Containers should be stacked so thatcold air can move around them, andconstructed so that it can move through them.Used refrigerated truck bodies make excellentsmall cooling rooms (4).

• Forced-air cooling: Fans are used inconjunction with a cooling room to pull cool airthrough packages of produce. Although thecooling rate depends on the air temperatureand the rate of air flow, this method is usually75–90% faster than room cooling. Fans shouldbe equipped with a thermostat thatautomatically shuts them off as soon as thedesired product temperature is reached.

To avoid over-cooling and dehydration of produce,To avoid over-cooling and dehydration of produce,To avoid over-cooling and dehydration of produce,To avoid over-cooling and dehydration of produce,do not operate forced-air fans after the prdo not operate forced-air fans after the prdo not operate forced-air fans after the prdo not operate forced-air fans after the prooooduceduceduceducehas been cooled to its optimum tehas been cooled to its optimum tehas been cooled to its optimum tehas been cooled to its optimum temmmmperature (4).perature (4).perature (4).perature (4).


• Hydro-cooling: Dumping produce into coldwater, or running cold water over produce,is an efficient way to remove heat, and canserve as a means of cleaning at the sametime. In addition, hydro-cooling reduceswater loss and wilting. Use of a disinfectantin the water is recommended to reduce thespread of diseases. Hydro-cooling is notappropriate for berries, potatoes to bestored, sweet potatoes, bulb onions,garlic, or other commodities that cannottolerate wetting.

Water removes heat about five times fasterthan air, but is less energy-efficient. Wellwater is a good option, as it usually comesout of the ground with temperatures in the50–60º F range. Mechanical refrigeration isthe most efficient method for cooling water. A thermal storage immersion hydro-coolersystem can be fabricated economically to suitvarious volume requirements. Usedstainless-steel bulk farm milk coolers may bean option. If hydro-cooling water isrecirculated, it should be chlorinated tominimize disease problems (4).

A study compared sweet corn quality afterhydro-cooling with ice water, well watercooling, and refrigerated air cooling, andsubsequent refrigerated storage. Hydro-cooling with ice water lowered thetemperature of the ears most quickly. Well

water cooling followed by refrigeratedstorage appeared to offer no advantage overrefrigerated storage immediately afterharvest (6).

• Top or liquid icing: Icing is particularlyeffective on dense products and palletizedpackages that are difficult to cool with forcedair. In top icing, crushed ice is added to thecontainer over the top of the produce by handor machine. For liquid icing, a slurry of waterand ice is injected into produce packagesthrough vents or handholds withoutremoving the packages from pallets andopening their tops. Icing methods work wellwith high-respiration commodities such assweet corn and broccoli. One pound of icewill cool about three pounds of produce from85º F to 40º F (7, 8).

• Vacuum cooling: Produce is enclosed in achamber in which a vacuum is created. As the vacuum pressure increases, waterwithin the plant evaporates and removesheat from the tissues. This system worksbest for leafy crops, such as lettuce, whichhave a high surface-to-volume ratio. Toreduce water loss, water is sometimessprayed on the produce prior to placing itin the chamber. This process is calledhydrovac cooling. The primary drawbackto this method is the cost of the vacuumchamber system (9).

These products can be iced: Artichokes Asparagus Beets Broccoli Cantaloupes Carrots Cauliflower Endive Green onions Leafy greens Radishes Spinach Sweet corn Watermelon


These items are damaged by direct contact with ice: Strawberries Blueberries Raspberries Tomatoes Squash Green beans Cucumbers Garlic Okra Bulb onions Romaine lettuceHerbs

Chilling injury

Many vegetables and fruits store best attemperatures just above freezing, while othersare injured by low temperatures and will storebest at 45 to 55 degrees F. Both time andtemperature are involved in chilling injury. Damage may occur in a short time iftemperatures are considerably below the dangerthreshold, but some crops can withstandtemperatures a few degrees into the danger zonefor a longer time. The effects of chilling injury arecumulative in some crops. Low temperatures intransit, or even in the field shortly before harvest,add to the total effects of chilling that might occurin storage (7).

Crops such as basil, cucumbers, eggplants,pumpkins, summer squash, okra, and sweetpotatoes are highly sensitive to chilling injury. Moderately sensitive crops are snap beans,muskmelons, peppers, winter squash, tomatoes,

and watermelons (8). These crops may looksound when removed from low temperaturestorage, but after a few days of warmertemperatures, chilling symptoms becomeevident: pitting or other skin blemishes, internaldiscoloration, or failure to ripen. Tomatoes,squash, and peppers that have been over-chilledmay be particularly susceptible to decay such asAlternaria rot (7).

Preventing moisture loss

While temperature is the primary concern in thestorage of fruits and vegetables, relative humidity

is also important. The relative humidity of thestorage unit directly influences water loss inproduce. Water loss can severely degradequality—for instance, wilted greens may requireexcessive trimming, and grapes may shatter loosefrom clusters if their stems dry out. Water lossmeans salable weight loss and reduced profit (4).

Most fruit and vegetable crops retain betterquality at high relative humidity (80 to 95%), butat this humidity, disease growth is encouraged. The cool temperatures in storage rooms help toreduce disease growth, but sanitation and otherpreventative methods are also required. Maintaining high relative humidity in storage iscomplicated by the fact that refrigerationremoves moisture. Humidification devices suchas spinning disc aspirators may be used. Evenbuckets of water will increase humidity as thefans blow air across the water’s surface andincrease evaporation (10). Keeping the floor wetis helpful, though messy and potentiallyhazardous to two-legged creatures; frequentcleansing with a weak chlorine solution will beneeded to prevent harboring of diseaseorganisms in water and produce scraps on thefloor. Crops that can tolerate direct contact withwater may be sprinkled to promote high relativehumidity (4).

When it comes to maintaining appropriatehumidity levels, “the biggest thing for smallgrowers is going to be monitoring equipment,”says Kansas State University Extension SpecialistKaren Gast. Humidity is measured by aninstrument called a hygrometer. Severalcompanies offer small, low-priced hygrometers


suitable for small-scale producers (10). SeeResources for more information.

Sanitation

Sanitation is of great concern to producehandlers, not only to protect produce againstpostharvest diseases, but also to protectconsumers from foodborne illnesses. E. coli0157:H7, Salmonella, Chryptosporidium, Hepatitis,and Cyclospera are among the disease-causingorganisms that have been transferred via freshfruits and vegetables (3, 11). Use of adisinfectant in wash water can help to preventboth postharvest diseases and foodborneillnesses.

Chlorine in the form of a sodium hypochloritesolution (for example, Clorox™) or as a dry,powdered calcium hypochlorite can be used inhydro-cooling or wash water as a disinfectant. Some pathogens such as Chryptosporidium,however, arevery resistant tochlorine, andeven sensitiveones such asSalmonella andE. coli may belocated ininaccessiblesites on theplant surface. For the majorityof vegetables,chlorine inwash watershould bemaintained in the range of 75–150 ppm (parts permillion.) The antimicrobial form, hypochlorousacid, is most available in water with a neutral pH(6.5 to 7.5).

The effectiveness of chlorine concentrations arereduced by temperature, light, and interactionwith soil and organic debris. The wash watershould be tested periodically with a monitoringkit, indicator strips, or a swimming pool-typeindicator kit. Concentrations above 200 ppmcan injure some vegetables (such as leafy greensand celery) or leave undesirable off-flavors.

Organic growers must use chlorine withcaution, as it is classified as a restrictedmaterial. The California Certified OrganicFarmers regulations permit a maximum of 4ppm residual chlorine, measured downstreamof the product wash (3). Growers certified byother agencies should check with theircertifying agent.

Ozonation is another technology that can be usedto sanitize produce. A naturally occurringmolecule, ozone is a powerful disinfectant. Ozone has long been used to sanitize drinkingwater, swimming pools, and industrialwastewater. Fruit and vegetable growers havebegun using it in dump tanks as well, where itcan be thousands of times more effective thanchlorine. Ozone not only kills whateverfoodborne pathogens might be present, it alsodestroys microbes responsible for spoilage. Abasic system consists of an ozone generator, amonitor to gauge and adjust the levels of ozone

being produced, and a device to dissolve theozone gas into the water. Systems cost anywherefrom $10,000 to $100,000, and should be installedby an ozone sanitation company experienced inproduce industry applications (12).

Hydrogen peroxide can also be used as adisinfectant. Concentrations of 0.5% or lessare effective for inhibiting development ofpostharvest decay caused by a number of fungi. Hydrogen peroxide has a low toxicity rating andis generally recognized as having little potentialfor environmental damage. The ATTRA

Amounts of hypochlorite to add to clear, clean water for disinfestation.

target ppm ounces/5 gallons cup/50 gallonsSodium hypochlorite 50 .55 .5

(5.25%) 75 .8 .75100 1.1 1.0125 1.4 1.25150 1.7 1.5

Sodium hypochlorite 50 .12 .1(12.7%) 75 .17 .15

100 .23 .2125 .29 .25150 .35 .3


publication Sources for Organic Fertilizers andAmendments lists several sources of food-gradehydrogen peroxide.

Creative growers can customize their produce-washing system to promote sanitation andincrease efficiency and ease of operation. AtDrumlin Community Farm in Madison,Wisconsin, the crew “used to wash greens andsmall crops by the handfuls in wash tubs and airdry them on screen tables. Now they line harvestcontainers with a mesh produce bag, dunk thewhole bagful at once, and dry two bagfuls at atime in an old washing machine set to spincycle.” At another farm, loose greens aredumped into a 500-gallon bulk milk tank. Thewater in the tank is agitated with bubbling airfrom a jacuzzi motor. The washed greens arescooped out of the tank with a mesh bag-linedlaundry basket, and the bags of greens are thenspun dry in a washing machine. The growerremoved the washer’s agitator to make moreroom for the produce (13).

This type of system has several advantages—itreduces handling (and potential damage) of thecrop; it makes the washing process more timeand labor efficient; and it enhances postharvestquality by getting the crop cooled down,washed, dried, and in cold storage much morequickly. Perhaps most importantly, washinggreens in large batches rather than one-by-onereduces physical stress on the worker’s back andarms.

At a cost of $2–8 each, woven polyester or nylonbags are durable, lightweight, water-permeable,and fast-drying. Suitable mesh laundry bags maybe found at hardware or discount stores (13). TheResources section lists two companies that sellmesh bags by mail order. Spin-drying can bedone with a washing machine, honey extractor,or commercial salad spinner. A restaurant orindustrial-scale salad spinner is an efficientmachine for both washing and drying greens(available from restaurant supply stores; pricesrange from $650 to $1500).

Some further tips for postharvest handling oflettuce and other leafy greens: package inbreathable or perforated plastic bags; refrigerate

at 33º F; carry to market in a portable cooler,either refrigerated or with ice, and keep in thecooler until ready to display. If displayingunwrapped heads at a farmers’ market, mistoccasionally with cold water.

Ethylene

Ethylene, a natural hormone produced by somefruits as they ripen, promotes additionalripening of produce exposed to it. The oldadage that one bad apple spoils the wholebushel is true. Damaged or diseased applesproduce high levels of ethylene and stimulatethe other apples to ripen too quickly. As thefruits ripen, they become more susceptible todiseases.

Ethylene “producers” should not be stored withfruits, vegetables, or flowers that are sensitive toit. The result could be loss of quality, reducedshelf life, and specific symptoms of injury. Someexamples of ethylene effects include:

• russet spotting of lettuce along the midrib ofthe leaves;

• loss of green color in snap beans;• increased toughness in turnips and asparagus

spears;• bitterness in carrots and parsnips;• yellowing and abscission of leaves in broccoli,

cabbage, Chinese cabbage, and cauliflower;• accelerated softening of cucumbers, acorn

and summer squash;• softening and development of off-flavor in

watermelons;• browning and discoloration in eggplant pulp

and seed;• discoloration and off-flavor in sweet potatoes;• sprouting of potatoes;• increased ripening and softening of mature

green tomatoes (8); and• shattering of raspberries and blackberries (2).

Ethylene producers include apples, apricots,avocados, ripening bananas, cantaloupes,honeydew melons, ripe kiwifruit, nectarines,papayas, passionfruit, peaches, pears,persimmons, plantains, plums, prunes, quinces,and tomatoes (14). Produce that is sensitive toethylene is indicated in Appendix I.


Mixed loads

When different commodities are stored ortransported together, it is important to combineonly those products that are compatible withrespect to their requirements for temperature,relative humidity, atmosphere (oxygen andcarbon dioxide), protection from odors, andprotection from ethylene (4).

In regard to cross-transfer of odors, combinationsthat should be avoided in storage rooms include:apples or pears with celery, cabbage, carrots,potatoes, or onions; celery with onions or carrots;and citrus with any of the strongly scentedvegetables. Odors from apples and citrus arereadily absorbed by meat, eggs, and dairyproducts. Pears and apples acquire anunpleasant, earthy taste and odor when storedwith potatoes. It is recommended that onions,nuts, citrus, and potatoes each be storedseparately (4).

Storage crops

What about the crops that will not be transportedand marketed fresh after harvest? Growers canextend their selling season into the wintermonths by growing root crops and othervegetables and fruits suited for long-term storage.The challenge is in keeping quality high bycreating and maintaining the correct storageenvironment. As Growing for Market editor LynnByczynski notes,

Most storage crops require low temperaturesand high humidity, two factors that don’tcome together easily. Several others requirelow humidity and low temperatures. Andthen there are a few that fall in between…Rootcrops such as beets, carrots, turnips, rutabagas,and leeks store best at 32º F and 90%humidity. Potatoes prefer temperatures of 40–60º F and 90% humidity. Onions and garliclike it cool—32º—but require less humidity—about 65–75%. Winter squash prefertemperatures of 50–60º F, but dry. That’s fourdifferent types of storage for vegetables thatwill hold a month or more: cold and humid;cold and dry; cool and humid; cool anddry (10).

The two structural options for storage of thesecrops are coolers and root cellars. Byczynskiprovides an example of a farm using both: “TheSeelys have a bank barn, which has the bottomfloor built into a hillside…They have built bothcoolers and a dry storage room into the lowerfloor to provide different combinations oftemperature and humidity for the vegetables theystore.” Coolers used for root crop storage willrequire water added to the air and regularmonitoring of the humidity level (see discussionunder Preventing moisture loss above.) Somegrowers have used concrete basements of houses,closed off from heat and with ventilation to let incold winter air, as root cellars. Another idea is tobury a big piece of culvert under a hillside (10).

Whatever the method, only “perfect” produce issuitable for long-term storage, so carefulinspection is critical. Any damaged produce isgoing to spoil and induce spoilage in the rest ofthe crop. Byczynski advises growers to “eitherrub off soil and leave the crops somewhat dirty,or wash them and let them dry thoroughly beforeputting them in storage. With onions, garlic,winter squash, pumpkins and sweet potatoes, it’simportant that they be cured thoroughly beforestorage” (10).

ConclusionConclusionConclusionConclusion

Postharvest handling is the final stage in theprocess of producing high quality fresh produce.Being able to maintain a level of freshness fromthe field to the dinner table presents manychallenges. A grower who can meet thesechallenges, will be able to expand his or hermarketing opportunities and be better able tocompete in the marketplace. This document isintended to serve as an introduction to the topicand a resource pointer; the grower is advised toseek out more complete information fromExtension and other sources.

References:

1) Herner, Robert C. 1989. Sources of loss citedduring post harvest handling. Great LakesVegetable Growers News. May. p. 16.


2) Andersen, Craig. 1998. Postharvest handlingworkshop. Huntsville, AR. February 22.

3) Suslow, Trevor. 1997. Microbial food safety:an emerging challenge for small-scale growers.Small Farm News. June–July. p. 7–10.

4) Wilson, L.G., M.D. Boyette, and E.A. Estes. 1995. Postharvest Handling and Cooling ofFresh Fruits, Vegetables and Flowers for SmallFarms. Leaflets 800–804. North CarolinaCooperative Extension Service. 17 p.Accessed on-line at:http://www.foodsafety.org/nc/nc1055.htm

5) Hardenburg, Robert, et al. 1986. TheCommercial Storage of Fruits, Vegetables, andFlorist and Nursery Stocks. USDA HandbookNo. 66. United States Department ofAgriculture, Agricultural ResearchService. 136 p.

6) Wilhelm, Luther R. et al. 1992. Effect ofcooling treatment on the quality of sweet corn.Tennessee Farm and Home Science. Winter. p. 30–35.

7) Anon. 1992. Put it on ice. AmericanVegetable Grower. June. p. 17–18.

8) Howell, John C., editor. 1993. Postharvesthandling. Vegetable Notes: Growing andMarketing Information for MassachusettsCommercial Growers. p. 1–5

9) Sasseville, David N. 1988. Harvesting andhandling produce: Plan now for high quality. Missouri Farm. May–June. p. 19–21.

10) Byczynski, Lynn. 1997. Storage crops extendthe season. Growing for Market. September. p. 1, 4–5.

11) Melnick, Rick. 1998. Safety sets the table. American Vegetable Grower. February. p. 9–11, 13, 15.

12) Gooch, Jamie. 1998. Getting into the ‘o’zone. Fruit Grower. January. p. 10–11.

13) Newenhouse, Astrid. 1998. Line harvestcontainers with mesh bags for washing. Growing for Market. December. p. 8.

14) Aylesworth, Jean. 1992. Deliver quality. American Vegetable Grower. June. p. 19–20.

Enclosures:

Joyce, Daryl and Michael Reid. 1992. Postharvesthandling of fresh culinary herbs. HerbalConnection. Vol. 2, No. 5. p. 7–9.

Brun, Charles A. 1994. On-farm refrigeration. Pacific Northwest Sustainable Agriculture. June. p. 4–5.

Nagangast, Dan. 1995. Low-cost cooler uses oldair conditioner. Growing for Market. November. p. 14.

Resources:

Further Information

Commercial Cooling of Fruits, Vegetables, and Flowers.By James Thompson, et al. 1998. 65 p.University of California, ANRPublications # 21567

Detailed descriptions of proper temperaturemanagement for perishables and commercialcooling methods. Complete discussion of design forhydro-cooler and forced-air cooler systems, the twomost commonly used cooling methods. 25 graphsand illustrations, 11 color plates, and 15 tables. Available for $10 plus $3.50 s/h. Make checkpayable to UC Regents and specify pub. #21567.

University of CaliforniaANR Communication Services6701 San Pablo AvenueOakland, CA 94608-1239(800) 994-8849http://anrcatalog.ucdavis.edu

UC-Davis Produce Facts websitehttp://postharvest.ucdavis.edu/Produce/ProduceFacts/index.html

Separate postharvest fact sheets for a great varietyof fruit, vegetable, and ornamental crops. Each factsheet includes information about maturity andquality indices, optimum temperature and relativehumidity, rates of respiration and ethyleneproduction rates, responses to ethylene andcontrolled atmospheres, physiological andpathological disorders: causes and control, andother relevant information. Periodic updates ofthese fact sheets will be published as newinformation becomes available. The goal is toeventually post fact sheets for all major perishablecrops.


Perishables HandlingEditor: Pam MoyerPostharvest TechnologyDept. of PomologyOne Shields Ave.Univ. of CaliforniaDavis, CA 95616-8683(530) 752-6941

Perishables Handling, a quarterly publicationfrom the UC-Davis Postharvest OutreachProgram, reports research in progress, recentpublications, and brief reviews of various aspects ofpostharvest technology of horticultural crops. Aone-year subscription costs $25. Back issues areavailable for $8 each. Tables of contents of backissues may be reviewed on-line at: http://postharvest.ucdavis.edu/Pubs/ POSTPhn.html

Produce Handling for Direct MarketingNatural Resource, Agriculture, and EngineeringService (NRAES)1992. 26 p. NRAES-51.

For growers selling seasonal produce at farmers’markets and roadside stands. Describespostharvest physiology, food safety, producehandling from harvest to storage, refrigeration,produce displays, and specific handlingrecommendations for over 40 fruits and vegetables. Includes eleven tables and eight figures.

Refrigeration and Controlled Atmosphere Storage forHorticultural Crops1990. 44 p. NRAES-22

General construction procedures for storagefacilities: structural considerations, site selection,thermal insulation, vapor barriers, and atticventilation. Explanations of various refrigerationsystems, with descriptions of equipment andoperating procedures. Controlled atmospherestorage construction, testing, and operation,especially in relation to apple storage.

Both of these NRAES publications are available, for$8 each plus a total of $3.75 s/h, from:

NRAESCooperative Extension152 Riley-Robb HallIthaca, NY 14853-5701(607) 255-7654http://www.nraes.org

Postharvest Handling & Cooling of Fresh Fruits,Vegetables, and Flowers for Small FarmsBy L.G. Wilson, M.D. Boyette, and E.A. Estes. 1995. 17 p.

North Carolina Cooperative Extension Service. Leaflets 800–804.

Five-part series: Quality Maintenance; Cooling;Handling; Mixed Loads; References. Available on-line at:http://www.ces.ncsu.edu/depts/hort/hil/ post-index.html

North Carolina State University also offers thefollowing fact sheets on postharvest cooling andhandling, at:www5.bae.ncsu.edu/programs/extension/ publicat/postharv/index.html

Apples AG-413-1Strawberries AG-413-2Peppers AG-413-3Sweet Corn AG-413-4Cabbage and Leafy Greens AG-413-5Onions AG-413-6Blueberries AG-413-7Greenbeans and Field Peas AG-413-8Tomatoes AG-413-9Proper Postharvest Cooling and HandlingMethods AG-414-1Design of Room Cooling Facilities AG-414-2Forced-Air Cooling AG-414-3Hydrocooling AG-414-4Crushed and Liquid Ice Cooling AG-414-5Chlorination and Postharvest Disease Control AG-414-6Cool and Ship: Low Cost Portable Forced AirCool Unit AG-414-7Packaging Requirements for Fresh Fruits andVegetables AG-414-8

For information on ordering print copies of thesepublications, contact:

North Carolina State UniversityDept. of Communication ServicesBox 7603Raleigh, NC 27695-7603(919) 515-2861

Kansas State University offers the following publicationson postharvest management of commercial horticulturalcrops. All are available on-line at:http://www.oznet.ksu.edu/library

Containers and Packaging—Fruits andVegetables MF979Fruits and Vegetables—Precooling Produce MF1002Harvest Maturity Indicators for Fruits andVegetables MF1175


Storage Conditions—Fruits and Vegetables MF978Storage Construction MF1039Storage Operations MF1033Storage Options MF1030

For information on ordering print copies, contact:Production ServicesKansas State University24 Umberger HallManhattan, KS 66506-3402(785) 532-5830e-mail: [email protected]

The University of Wisconsin has produced a very helpfulset of “Work Efficiency Tip Sheets” for fresh-marketvegetable growers. These materials were developed by theHealthy Farmers, Healthy Profits Project, with the goalof sharing labor-efficiency practices that maintain farmers’health and safety while increasing profits. Topics in theseries include:

A Specialized Harvest Cart for Greens A3704-1Stooping or kneeling and crawling toharvest salad greens requires a lot of timeand energy. An alternative is to build asimple cart that allows you to sit and rollwhile you harvest. The cart also holdsyour harvest container, so it rolls alongwith you. Parts for the cart will costabout $150.

Mesh Produce Bags: Easy Batch Processing A3704-2

Elements and benefits of the batch methodfor washing greens, as discussed aboveunder the heading “Sanitation.”

Standard Containers A3704-3Standard containers for carrying andmoving produce are made of moldedplastic, have sturdy handles, and arestackable. They’re easier to use and moreefficient than bushel baskets, buckets orwooden crates.

Narrow Pallet System A3704-4If you currently carry boxes of produce byhand, switching to a narrow pallet systemmay save you time and money. With ahand pallet truck you can move up to 16half-bushel boxes at a time. This systemcan cut your time spent moving boxes bymore than 60% and will dramaticallyreduce the stress put on your body.

These tipsheets may be ordered from the followingaddress, or accessed on-line at:http://www.bse.wisc.edu/hfhp/

Cooperative Extension PublishingRm. 170, 630 W. Mifflin St.Madison, WI 53703(608) 262-3346http://www.uwex.edu/ces/pubs/

Sydney Postharvest Labhttp://www.postharvest.com.au

This Australian website offers postharvest handlingand storage information, with extensive links toother postharvest sites.

Growing for MarketEditor: Lynn ByczynskiP.O. Box 3747Lawrence, KS 66046(800) 307-8949

This monthly newsletter is a great resource forsmall-scale growers. Lots of good, practicalinformation from other producers, with frequentcoverage of postharvest topics. Subscriptions cost$30. for one year, or $55. for two years.

Manufacturers & Suppliers

NOTE: This list is intended to be neithercomprehensive nor exclusive. Endorsement of anyparticular product or company is not implied.

American Vegetable GrowerMeister Publishing Company37733 Euclid Ave.Willougby, OH 44094(440) 942-2000

The annual “Source Book” issue (July) is acomprehensive listing of manufacturers andsuppliers of every type of product for farmers,including postharvest equipment and supplies. 12issues/$15.95. Single issue/$2.75.

Cady IndustriesP.O. Box 2087Memphis, TN 38101(800) 622-3695

Sells a 32” x 27” McKnit nylon bag with 1/8”mesh for $6 each, with a minimum order of 10.

The Nylon Net Co.845 North Main St.Memphis, TN 38107(800) 238-7529

Sells a ¼”nylon mesh “diver’s bag” withdrawstring, 24” x 34”, for $8.28 each.


Delta TrackP.O. Box 398Pleasanton, CA 94566(800) 962-6776

Sells “Hygro Thermometers”: about the size of adeck of cards, battery operated, digital display oftemperature and humidity, records daily min./max.of each.

Spectrum Technologies23839 W. Andrews Rd.Plainfield, IL 60544(800) 248-8873

Sells humidity monitors.

Barr, Inc.1423 Planeview Dr.Oshkosh, WI 54904(920) 231-1711e-mail: [email protected]://www.barrinc.com

Distributor of used coolers, freezers, andrefrigeration systems.

Cool Care Consulting, Inc.4020 Thor Dr.Boynton Beach, FL 33426(561) 364-5711e-mail: [email protected]://www.coolcareinc.com

Sells postharvest pre-cooling and refrigerationequipment, including forced air, ice, hydro,vacuum, modular, and mobile cooling units.

Bio Safe Systems80 Commerce St.Glastonbury, CT 06033(888) 273-3088e-mail: [email protected]://www.biosafesystems.com

Sells organic-approved, eco-friendly washwatertreatments/disinfectants.

By Janet Bachmann and Richard EarlesNCAT Agriculture Specialists

August 2000

The ATTRA Project is operated by the National Center for Appropriate Technology under a grantfrom the Rural Business-Cooperative Service, U.S. Department of Agriculture. Theseorganizations do not recommend or endorse products, companies, or individuals. ATTRA islocated in the Ozark Mountains at the University of Arkansas in Fayetteville at P.O. Box 3657,Fayetteville, AR 72702. ATTRA staff members prefer to receive requests for information aboutsustainable agriculture via the toll-free number 800-346-9140.

The electronic version of PostharvestHandling of Fruit & Vegetables is locatedat:http://www.attra.org/attra-pub/postharvest.html


APPENDIX IStorage Conditions for Vegetables and FruitsStorage Conditions for Vegetables and FruitsStorage Conditions for Vegetables and FruitsStorage Conditions for Vegetables and Fruits

TemperatureF

% Relativehumidity

Precoolingmethod

Storage lifeDays

Ethylenesensitive

Apples 30-40 90-95 R, F, H 90-240 YApricots 32 90-95 R, H 7-14 YAsparagus 32-35 95-100 H, I 14-21 YAvocados 40-55 85-90 14-28 YBananas 56-58 90-95 7-28 YBeans, snap 40-45 95 R, F, H 10-14 YBeans, lima 37-41 95 7-10Beets, roots 32 98-100 R 90-150Blackberries 31-32 90-95 R, F 2-3Blueberries 31-32 90-95 R, F 10-18Broccoli 32 95-100 I, F, H 10-14 YBrussel sprouts 32 95-100 H, V, I 21-35 YCabbage 32 98-100 R, F 90-180 YCantaloupe 36-41 95 H, F 10-14 YCarrots, topped 32 98-100 I, R 28-180 YCauliflower 32 90-98 H, V 20-30Celery 32 98-100 I 14-28 YCherries, sweet 30-31 90-95 H, F 14-21Corn, sweet 32 95-98 H, I, V 4-6Cranberries 36-40 90-95 60-120Cucumbers 50-55 95 F, H 10-14 YEggplant 46-54 90-95 R, F 10-14 YEndive 32 90-95 H, I 14-21 YGarlic 32-34 65-75 N 90-210Grapefruit 50-60 85-90 28-42Grapes 32 85 F 56-180Kiwifruit 32 95-100 28-84 YLeeks 32 95-100 H, I 60-90 YLemons 50-55 85-90 30-180Lettuce 32 85-90 H, I 14-21 YLimes 48-50 85-90 21-35Mushrooms 32 95 12-17Nectarines 31-32 95 F, H 14-18 YOkra 45-50 90-95 7-14 YOnions, bulb 32 65-70 N 30-180Onions, green 32 95-100 H, I 7-10Oranges 32-48 85-90 21-56Peaches 31-32 90-95 F, H 14-28 Y


TemperatureF

% Relativehumidity

Precoolingmethod

Storage lifeDays

Ethylenesensitive

Pears 32 90-95 F, R, H 60-90 YPeas, in pods 32 95098 F, H, I 7-10 YPeppers, bell 45-55 90-95 R, F 12-18 YPeppers, hot 45-50 60-70 R, F 14-21 YPineapple 45-55 85-90 14-36Plums 32 90-95 F, H 14-28 YPotatoes, early 50-60 90 R, F 56-140Potatoes, late 40-50 90 R, F 56-140 YPumpkins 50-60 50-75 N 84-160Radishes 32 95-100 I 21-28Raspberries 32 90-95 R, F 2-3 YRutabagas 32 98-100 R 120-180Spinach 32 95-100 H, I 10-14 YSquash, summer 41-50 95 R, F 7-14 YSquash, winter 50-55 50-70 N 84-150Strawberries 32 90-95 R, F 5-10Sweet potatoes 55-60 85-90 N 120-210 YTangerines 40 90-95 14-28Tomatoes 62-68 90-95 R, F 7-28 YTurnips 32 95 R, H, V, I 120-150Watermelon 50-60 90 N 14-21F = forced-air cooling, H = hydrocooling, I = package icing, R = room cooling, V = vacuumcooling, N = no precooling needed. Sources: USDA Agricultural Marketing Service, Kansas StateUniversity Cooperative Extension Service


The Portacooler

A portable precooler designed by USDAresearchers can be built with readilyavailable materials at a cost of around$1,200. The most expensive componentis an airconditioner. If a usedairconditioner is available, the initialinvestment will be decreased. ThePortacooler can be towed to the field andused to reduce field heat of berries,vegetables, and other high-value cropsimmediately after picking.

The structure of the Portacooler is a basicwood frame and plywood panelconstruction (see diagram). The outsidedimensions of the cooler are 4 feet high by4 feet wide by 8 feet long. The frame ismade of 2 by 3's spaced 2 feet on center,excluding the doorway and the airconditioner space. The frames aresheathed with 1/2 inch plywood. Theprecooler is insulated with 2-inch thickplastic foam that fits firmly between theframe studs.

After the frame and sheathing arecompleted, the electrical components canbe installed (see diagram). The standardjunction box, power switches, daily cycletimer, and industrial thermostat controlbox should be mounted on the outside ofthe front wall near the air conditioner. Anadjustable, industrial thermostat controlbox should be mounted on the outside ofthe front wall near the air conditioner. Anadjustable, industrial thermostat must beconnected to the air conditioner to replacethe existing thermostat. Mount strip

heaters using copper wire so that theycontact the cooling coils of the airconditioner. Mount the blower on the frontinside wall, centered above the airconditioner so that the blowerdischarge is 12 inches below the insideceiling.

All electrical components should be properlygrounded, and wiring should comply withnational and local electrical codes. Consult alicensed electrician for more informationabout how to install any components of theelectrical system.

The Portacooler can be powered fromeither an electrical wall outlet or agasoline-powered generator. The mainelectrical connection from the powersource is split to the individual switches. From the switches, the power travels to theblower and to the air conditioner. Thestrip heaters and the thermostat are wiredfrom the timer. The timer creates a defrostcycle by alternating power from thecompressor to the strip heaters. (Aninterval of compressor shutdown timeshould be approximately 2.5 minutesduring every 10 minutes.)

Once the cooler is assembled, and theelectrical components hooked up, mount theair flow bulkhead. Mount the bulkhead withblower discharge hoe flush with the edge ofthe blower discharge, allowing a 6-inch-highreturn-air gap along the floor.

All wood surfaces should be coated withpolyurethane and an all-weather sealer toprolong the useful equipment life.

APPENDIX II


General Material List

• air conditioner, 12,000 Btu, 115 V......................................................................................................1• centrifugal blower, 1/3 hp, 1210 c.f.m. ............................................................................................1• 20-amp wall switch, with boxes and covers ...................................................................................2• 4 by 8 ft, exterior AC, 1/4-in plywood.............................................................................................11• lumber, 2 by 3 in, 8 ft long..................................................................................................................30• lumber, 2 by 4 in, 12 ft long................................................................................................................3• lumber, 2 by 6 in, 8 ft long..................................................................................................................1• industrial wheels, 5-in diameter........................................................................................................2• industrial wheels, 5-in diameter, swivel..........................................................................................2• dry wall screws, 2 1/2-in long...........................................................................................................5 lb• dry wall screws, 1-in long ..................................................................................................................1 lb• water sealer...........................................................................................................................................1 gal• polyurethane coating ..........................................................................................................................1 gal• weather stripping, 1-in wide roll ......................................................................................................1• insulation, 2 in, 4 by 8 ft sheets..........................................................................................................5• 1/4-in plywood, 4-in wide strips ......................................................................................................12 ft• door latch, sliding bolt ........................................................................................................................1• thermostat, 115 B, 16 amp, remote bulb ..........................................................................................1• strap hinges, screw fastened, 3-in long............................................................................................4• lumber, 2 by 10 in, 4 ft long................................................................................................................1• standard junction box .........................................................................................................................1• strip heaters, 150 watt, 8 in, 115 B.....................................................................................................2• insulated wire.......................................................................................................................................30 ft• cycle timer, SPDT, 115 B, 20 amp, 1 hour ........................................................................................1

The design, construction, and research of the Portacooler was conducted by Joseph Anthony,Gerald Berney, William Craig, and Daniel P. Schofer. For further information, contact DanielSchofer, Room 1211 South Bldg., 12 & Independence, Box 96456, Washington, D.C. 20090-6456.




Documents

ATTRA is the national sustainable agriculture information ... · • Don’t harvest fruit from the orchard floor for human consumption as whole fruit or nonpasteurized juices, especially