Small-Scale Postharvest Handling Practices - A FAO Corporate Document

Post-harvest Horticulture Series No. 8E July 2002, Slightly Revised in November 2003
Authors: Lisa Kitinoja and Adel A. Kader

University of California , Davis
Postharvest Technology Research and Information Center

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TABLE OF CONTENTS

 

ACKNOWLEDGMENTS

INTRODUCTION THE MANUAL

Principal causes of postharvest losses and poor quality

Relative perishability and storage life of fresh produce

Resources for quality assurance and export marketing

CHAPTER 1: HARVESTING AND PREPARATION FOR MARKET

Maturity standards

Using a refractometer

Using a firmness tester

Harvesting practices

Harvesting containers

Harvesting tools

Field packing

Transport to the packinghouse

CHAPTER 2: CURING ROOT, TUBER AND BULB CROPS

Field curing

Curing with heated air

Bulk systems for curing onions

Emergency curing

CHAPTER 3: PACKINGHOUSE OPERATIONS

Narrow pallet system

General operations

Packinghouse layout

Dumping

Conveyor equipment

Washing

Waxing

Sorting

Sizing

Simple packing line

CHAPTER 4: PACKING AND PACKAGING MATERIALS

Packing practices

Packing containers

Choosing a container

Packaging practices

Labeling

Modularization of containers

Modified atmosphere packaging (MAP)

Unit loads

CHAPTER 5: DECAY AND INSECT CONTROL

Chemical controls

Vase life of cut flowers

Cold treatments

Controlled/modified atmosphere treatments

Heat treatments

Biological control and plant growth regulators

CHAPTER 6: TEMPERATURE AND RELATIVE HUMIDITY CONTROL

Room cooling

Forced-air cooling

Hydro-cooling

Evaporative cooling

Night air ventilation

Chilling injury

Use of ice

Alternative methods of cooling

Increasing relative humidity

Maintaining the cold chain for perishables

CHAPTER 7: STORAGE OF HORTICULTURAL CROPS

Recommended storage temperatures

Compatibility groups for storage

Susceptibility to freezing injury

Storage practices

Storage structures

Storage of dried and bulb crops

Storage of root and tuber crops

Storage of potatoes

Controlled atmosphere (CA) storage

CHAPTER 8: TRANSPORTATION OF HORTICULTURAL CROPS

Open vehicles

USDA Portacooler

Refrigerated trailers

Stacking patterns/hand-stacked

Stacking patterns/pallet and slip sheet loads

Stacking strength

Bracing the load

Air transport

CHAPTER 9: HANDLING AT DESTINATION

Unloading

Temporary storage temperatures

Sorting/repacking

Ripening

Display

CHAPTER 10: PROCESSING OF HORTICULTURAL CROPS

Processing equipment

Preparation for processing

Solar drying

Forced-air dehydrators

Oil-burning dehydrators

Electric dehydrators

Oven drying

Drying flowers

Canning

Juicing

Other methods of processing

CHAPTER 11: FOOD SAFETY PRACTICES

Food Safety on the Farm

Minimizing pathogen contamination during harvest

Minimizing pathogen contamination during Postharvest Handling

Sanitizing field containers, tools and packinghouse surfaces

Traceback

For further information

GENERAL REFERENCES

APPENDIX A: Sources of additional information on the Interne