KEEP IT FRESH FROM THE FIELD.ppt

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 HARVESTED PRODUCE ARE LIVING SYSTEMS THAT “AGE” GOAL: slow down the aging process! RESPIRATIONKEEPS PLANTS ALIVE NATURAL PROCESS – RESPIRATION LOSSES FROM RESPIRATION Food Value Weight Flavor Texture ENERGY/HEAT PRODUCED AT VARIOUS STORAGE TEMPERATURES NATURAL PROCESS –ETHYLENE GAS PRODUCTION Regulates growth and development Rate different for each community Slow by lowering temperature Can be good Can damage High Ethylene Producing Pears Apples Cantaloupes Tomatoes Peaches Ethylene Sensitive Leafy Greens Flowers Herbs Root Vegetables Watermelon 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 NATURAL PROCESS –TRANSPIRATION Loss of water from living produce LOSSES FROMTRANSPIRATION Wilting Shriveling Softening MOISTURE RELATED TO Characteristics of produce surface Surface area SLOW TRANSPIRATION Control humidity Lower temperature Reduce air movement Protective packaging OTHER PROCESSES Growth and Development Temperature Injury Physical Damage Disease etc. CHANGES SLOWED BY Careful handling Environmental control HARVEST Pick early in AM Shade Keep moist Air circulation Mature Gentle sanitary picking Discard damaged product Pick clean some crops TRANSPORTATIONFROM FIELD Don’t overfill containers Grade roads Shade vehicle MARKET PREPARATION Remove soil Trim Pack STORAGE RETAIL DISPLAY Protect Sort Mist Sanitize 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 * * Change Age Are Diverse Have O