Presentation 3.

Product quality at
harvesting
Presentation 3.2

Presentation 3.2

Product quality after

improper mechanical
grading process.

Presentation 3.2

 Product quality maintenance

(reduce loses)
Generate product added
value
Generate market
opportunities
Presentation 3.2

Product loses.
(Quality decay/physical loses).

High costs and low profits.

Loss of market opportunities.
Low competitiveness.
Presentation 3.2

water (often exceed 95% by fresh

weight
Carbohydrates as storage
components (starch) and
structural ones (cellulose and
pectin)
starch: amylose and amylopectin (in
grain)
Celluose and pectine as cell wall
constitute giving the rigidity

 lipid can form both structural and

storage components
Fruits are not rich in lipid except
avocado and olive
Major fatty acid in fruits: palmitic
(16:0), stearic (18:0), oleic (18:1),
linoleic (18:2), linelenic (18:3)
Not rich in proteins

 Organic acids are major

component of food stored in

vacuole
Young fruits contain more acid,
declining during maturation and
ripening due to convertion to
sugars (gluconeognesis)
Citric and malic acids are the
major organic acids of fruits

Key processes during the

post-harvest- life :

Respiration .
Transpiration .
Ethylene production.
Maturity process.

Presentation 3.2

Factors affecting the respiration rate of FFV:

Internal:

Type of tissue or organ: Leaves >

fruits> roots.
Product size: bigger size< respiration
rate.
Stages of development: young
leaves >respiration. In fruits will
depend on their classification as
climacteric or non-climacteric.
Presentation 3.2

Presentation 3.2

Respiration (mg CO2/Kg./Hr)

Respiracin Climatrica
180
160
140
120
100
80
60
40
20
0

Cherimoya

Mango
Prickly pear

Tomate
time

Respiration (mg CO2/Kg./Hr)

30
20
10

Strawberry
Grape

Cherry
Lemon

0
Time

CLIMACTERIC

NO-CLIMACTERIC

Avocado
Mango
Guava
Plantain
Banana
Papaya
Apple

Carambola
Egg-Plant
Lemon
Orange
Watermelon
Pineapple

Respiration
rate
Low
Moderate
High
Very High

Rep. Rhythm .
Mg CO2/Kg./Hr

5 - 10 mg

PRODUCT

Sugar beet, garlic, onion

watermelon, citrus.

10 - 20 mg

Cabbage, carrot,
cucumber, mango, toma

20 - 40 mg

Avocado, cauliflower,
lettuce, strawberry.

40 - 60 mg

Artichoke, broccoli,
spinach, parsley, sweet
Corn.

PERISHABILITY POTENTIAL LIFE PRODUCTS

INDEX
(WEEKS)
Very high

< 2 weeks

High

2 - 4 weeks

Moderate

4 - 8 weeks

Low

8 - 16 weeks

Very low

> 16 weeks

broccoli, cauliflower,
blackberry,
strawberry
avocado, pineapple,
celery, tomato
lemon, watermelon
mango, potato,
onion, apple,
garlic, pear
nuts, dried fruits.

Factors affecting the respiration rates:

External:
mechanical damage and products
sanitary condition.
temperature.
atmosphere composition (< Oxygen
and CO2< respiration; > ethylene >
respiration).
physical barriers (waxes, plastic films,
etc.)
Presentation 3.2

 the temperature - affects the degree of respo

severity of mechanical damage.
Compromise natural barriers -increasing
water loses and pathogenic infections.
Impact
Respiration
Ethylene
Time

Presentation 3.2

 At temperatures
above the optimum,
the rate of
20C deterioration
increases 2 to 3 fold
10C for every 10C rise in
temperature.
High temperatureincreases the
Time
transpiration rate.

Respiratory rhythm

30C

 Loss of water, as vapor, from the products

area exposed to the air, throughout the cuticle,
lenticels, stomas, etc. It depends on:
Internal factors:
species and variety.
type of tissue.
integrity and sanitary product condition.

Presentation 3.2

External factors:
Relative Humidity (<RH>

transpiration).
Temperature (> temperature>
transpiration)
Air movement (increase the
transpiration rate).
Altitude (higher altitude<
transpiration).
Physical barriers (avoid air contact
Presentation 3.2

 Climacteric fruits are sensitive to

ethylene-produce larger quantities of
ethylene in association with their
ripening- (auto catalysis).
No climacteric fruits produce very small
quantities of ethylene. At high
concentration produce degreening and
increase the metabolism.
Leafy vegetables are highly sensitive to
Ethylene (withering and yellowing )
Presentation 3.2

Presentation 3.2

 Physiological process that occur at the

cellular level. After finishing the anabolic
process, a series of catalytic reactions start
degradation of: chlorophyll, aromas,
organelles and finally causing cellular
collapse/death.

Post-harvest technology: to delay

as long as possible, the tissue
disintegration/senescence phase
Presentation 3.2

Presentation 3.2

Presentation 3.2

Presentation 3.2

Presentation 3.2

Presentation 3.2

STRAWBERRY EXTERNAL COLOUR CHANGES.

MANGO-INTERNAL COLOUR CHANGES

 Loss of chlorophyll (undesirable in veg.)

Production of carotenoids and
antocianines.
Starches conversion into sugars.
Changes in organic acids, proteins and
fats.
Reduction in tannins and fungistatic
compounds.

100%

100%

0%

Unripe

0%

Ripened

Exterior

Interior

To reduce and delay the

action of the internal
factors that are responsible
for product deterioration

Presentation 3.2

Avoid the negative

effect of external
factors

Temperature control.
Product protection from sun heat (full
sunlight) after harvesting.
Pre-cooling treatments to remove field
heat.
Refrigeration.
Maintaining the cold chain.
Presentation 3.2

 Key factor affecting product

deterioration rate.
is the most effective tool for extending
the shelf life of fresh horticultural
commodities.
Key effect on spores germination and
pathogenic
growth.
Presentation 3.2

Presentation 3.2

Temperatures above or below the

optimal range, can cause product
deterioration due to:
Freezing.
Chilling injury.
Heat injury.

Presentation 3.2

 Freezing point of perishable commodities is

relatively high (ranging from -0.3 C y -0.5 C).
Freezing produces an immediate collapse of
tissues and total loss of cellular integrity.
A result of inadequate design of refrigerator or
failure of thermostats.
Presentation 3.2

Chilling Injury:
Some commodities (mainly tropical and subtropical) respond unfavorably to storage at
low temperatures well above their freezing
points, temperatures called the chilling
threshold temperature or lowest safe
temperature.
Presentation 3.2

Presentation 3.2

Heat injury:
Direct sources of heat can rapidly heat
tissues to above the thermal death point of
their cells, leading to localized bleaching or
necrosis or general collapse.

Presentation 3.2

Objective: to remove the field heat.

Movement of the caloric energy from the

product to the cooling substance.
Presentation 3.2

Presentation 3.2

Temp.

Commercial cooling
reaches up to 7/8 the
final temperature.
First hours are
crucial.
Additive effect of low
temperatures.
Time

Presentation 3.2

Cooling rooms and refrigerated vehicles.

well designed and adequately equipped.

resistant floors.
perfectly insulated.
with adequate and well-positioned doors
for loading and unloading.
allow effective distribution of refrigerated
air.
allow monitoring and temperature control.

Presentation 3.2

Presentation 3.2

Presentation 3.2

 refrigerated coils surfaces designed to

adequately minimize differences between
the coil and air temperatures.
proper air spaces between pallets and
room walls to ensure proper air circulation.
monitoring temperature (product rather
than air temperature).
Presentation 3.2

 transit vehicles must be cooled before

loading the commodity.
avoid delays.
when mixing several products: products
ethylene and chilling injury sensibility must
be considered.
appropriate packing (air circulation and
reducing mechanical damage)
Presentation 3.2

Presentation 3.2

Relative humidity management.

Is the moisture content (as water vapor) of the
atmosphere, expressed as a percentage of the amount
of
moisture that can be retained by the atmosphere at a
given temperature and pressure without condensation.
RH can influence water loss, decay development,
incidence of physiological disorders, and uniformity of
fruit ripening.
Presentation 3.2

 Fruits: 85-95% of RH.

Dry products: onion and pumpkin. 70-75%
de RH.
Root vegetables: carrot, radish. 95-100%
RH.
Presentation 3.2

 Adding moisture (sprays, steam)

Regulating air movement and ventilation in
relation to the produce load in the cold storage
room.
Maintaining temperature of the refrigeration
coils within about 1C of the air temperature.
Providing moisture barriers that insulate walls of
storage room and transit vehicles.
Adding polyethylene liners in containers and
using perforated polymeric films for packaging.
Presentation 3.2

Curing.
Waxes and others surface coatings .
Polymeric films for packing.
Avoiding physical injuries.
Adding water to those commodities that
tolerate misting with water.

Presentation 3.2

Wax layer restricts

the gases interchange.

Air in the internal

Cavity

 Wetting floors in storage rooms.

Adding crushed ice in shipping containers.
Sprinkling produce with sanitized, clean
water during retail marketing of the
product.

Presentation 3.2

 avoiding sources of ethylene close to the

product storage areas.
applications of 1-Methylcyclopropene (1MCP)- ethylene action inhibitor,
commercially approved on July 2002 in
apples, apricots, avocados, kiwifruit,
mangoes, nectarine, papayas, peaches,
pears, persimmons, plums, and tomatoes.
Presentation 3.2

 Air ventilation of storage rooms.

Avoid mixing ethylene sensitive products
with those non sensitive to ethylene,
during storage and transport.

Presentation 3.2

 Curing.
Heat treatments i.e.. dipping mangoes, 5 minutes to
50C water to reduce anthracnose development).
Post-harvest pesticides (i.e.. imazalil, thiabendazole).
Biological control agents, (i.e.. Bio-save-pseudomonas
syringae y Aspire-Candida oleophila) in citrus fruits.
Growth Regulators as Gibberellic acid to delay
senescence in citrus fruits.
15-20% of CO2 in the air or 5% O2 in strawberries,
pomegranates, figs, etc.
SO2 fumigation (100 ppm/1 hour) in grapes.

Presentation 3.2

 Irradiation.
Quarantine treatments:
Chemical: methyl bromide, phosphine,
hydrogen cyanide)
Cold treatments (Low temperatures)
Heat treatments
Combination of the previous.
Presentation 3.2

Irradiation.
Dose varies in accordance with the species and
its stage of development.
Doses of 250 Gy has been approved for:
lychees, mangoes and papayas in USA for
control of fruit fly.
At doses above 250 Gy and up to1000 Gy some
commodities could present damages.
.
Presentation 3.2

Modified and controlled atmosphere storage

Presentation 3.2

Presentation 3.2

21% O2
O2

0.035% CO2 Modify the concentration

CO2
O2
CO2

of gases in the produce

packing.
Reduce respiration rate.
Reduce ethylene action.
Delay ripening &
senescence.
Increase products shelf
life.

Apples, as any living entities..breath

Cold room
0C

2% O2
1% CO2

21% Oxigene
0.35% CO2

Filters

Innovations:
Creation of nitrogen-on demand, using systems of
Membrane systems or sieve beds.
Use of low oxygen concentrations (0.7 a 1.5%) and
monitoring of such concentrations.
Ethylene free CA.
Programmed atmosphere.
Dynamic atmospheres- O2 y CO2 are modified through
monitoring of produce quality attributes such as: ethanol
concentration and chlorophyll fluorescence.
Presentation 3.2

 Banana can be harvested at a later stage.

In avocados CA allows the use of lower
temperatures than the conventional ones
and reduces chilling injury.
In combination with temperature control,
CA is used as quarantine treatment for the
control of several insects.
Presentation 3.2

 Use of MAP during packing is highly

increasing.
Usually designed to maintain 2% - 5% of
O2 and 8% - 12% of CO2, extend shelf life
of fresh-cut fruits and vegetables.

Presentation 3.2

Presentation 3.2

Apples treated
with TBZ

Polymeric filmperforated one

Plastic or cardboard
box
Storage temperature-0.5oC

 CA is used for transporting and storage of

apples, pears, less used in kiwifruits,
avocados, nuts, dry fruits and persimmon.
MA- for long distance transport is used in
mangoes, apples, bananas, avocados,
plums ,strawberries, blackberries,
peaches, figs, nectarines.

Presentation 3.2

Genetic factors, production of hybrids and varieties

with.

High contents of carotenes and Vitamin A

(tomatoes, onions and carrots).
Long post-harvest life (tomatoes and onions).
High content of sugars (melon).
High content of ascorbic acid (pineapple).
In the futureBiotechnology will perhaps allow
the introduction of resistance to physiological
disorders and/or pathogens associated to quality
decay.
Presentation 3.2

Climatic conditions:
Temperature and light intensity can
influence the content of ascorbic acid,
carotenes, riboflavin, thiamine and
flavonoids.
Rainfall affects the water supply and the
susceptibility of plant organs to mechanical
damage and decay.
Presentation 3.2

Cultural practices:
Nutritional conditions: Calcium related with long postharvest life; high Nitrogen related with shorter postharvest life due to high susceptibility to mechanical
damage, physiological disorders and decay.
Several physiological disorders are associated with
nutritional deficiencies.
Water stress (from severe to moderate) is related with
irregular ripening, reduced fruit size, increase Total Solid
Soluble contents and acidity.
Water excess increases the susceptibility to physical
damage in some products.
Presentation 3.2

Primary damagesperceptible, what is easily identified

by the consumer.
Biological: pest and diseases.

Chemical: visible external contamination with

pesticides and chemical products; toxics and
unpleasant flavors produced by pathogens, etc.
Mechanical: injures, cuts, bruises, grazes, drops,
scrapings, shatters during harvesting, etc.
Physical: heating, freeze, freezing, water loss.
Physiological: sprouting, rooting, senescence,
and changes caused by transpiration and
respiration.
Presentation 3.2

Primary damages are the result of inappropriate

technologies and handling during the post-harvest chain:

inappropriate process of drying.

inappropriate Infrastructure for produce
packaging and storage.
improper transport conditions.
lack of planning (i.e.. harvesting).
delays, improper conditions during
distribution and marketing.
Presentation 3.2

 during periods of oversupply-poor handling

increase.
poor or inappropriate harvesting
techniques.
poor produce handling.
damages originated during handling and
transport.
delays during the distribution process.
loses of weight and water.
Presentation 3.2

Harvesting

Reception

Other
treatments

Packing and
packaging
Presentation 3.2

Pre-cooling

Selection,
cleaning
and
disinfection

Grading

Drying

Storage

Transport

Harvestin
g

Associated hazards

inappropriate maturity at harvest (over ripening increases

sensitivity to quality decay ; immature fruits market rejection).

inappropriate harvest technique (mechanical damages-physical
injuries).
climatic conditions at harvesting (free water, exposition of
product to direct sun light )
harvesting wet products (increase sensitivity to quality decay)
inappropriate harvesting recipes/containers ( physical injuries).

Presentation 3.2

Recommendatio
ns
training personnel on optimum maturity indices.

Application of appropriate maturity indices based on:

external quality color, consistence, phenological stage,
etc.
Harvesting time: early in the morning or late in the
afternoon in order to minimize the sun effect.
Optimizing harvesting recipes/containers (size,
materials, height, number of produce layers, conditions,
etc. )
protection of product of direct sun intensity.

Presentation 3.2

Produce
reception

Associated hazards

uncovered areas (direct exposition of products to sun light and

adverse climatic conditions)
inappropriate handling of the product during loading and
unloading.
inappropriate product heaping (mechanical damages).
delays in the operations (if conditions are inappropriate they can
generate increasing product temperature and quality decay)
lack of planning during harvesting (increase delays in the
operations).
no methods applied to remove field heat or use of inappropriate
ones.

Presentation 3.2

Presentation 3.2

Pre-cooling
Possible Hazards associated
Definir actores/roles/
Expectativas.

If the methods of pre-cooling are inappropriate, they

can:
produce dehydration of the product (i.e.. high speed
of cooling air)
tissue damage i.e. as result of inappropriate packing
-product contact with ice.
produce quality decay caused by sensitivity of the
product to water exposition.
accelerate quality decay by accumulation of water in
some areas of the product (between leaves and calyx)
Presentation 3.2

Cleaning and
disinfection

Definir actores/roles/
Expectativas.

Objective: Removing impurities

from the product.

Definir actores/roles/
Expectativas.

Washing methods:
Web methods:
Immersion (product floating).
Spraying .
Dried methods:
Brushing.
Inhalation/aspirate.

Presentation 3.2

Cleaning and
disinfection

Definir actores/roles/
Expectativas.

Definir actores/roles/
Expectativas.

Possible Hazards associated

product water sensitivity.

poor water quality.
mechanical damage (inappropriate conditions
of brushes, etc).
water accumulation in the product can cause
product quality decay.

Presentation 3.2

Grading
Associated Hazards

Mechanical damages by vibration, impact/hitting, compression, etc.

caused either by poor handling or inappropriate equipment
maintenance and design.

Grading methods: by size, weight, color, etc.

Presentation 3.2

Packing and
packaging

Associated Hazards

poor packing design (reduces efficiency and

increases the risk of mechanical and biological
hazards).
improper packing (lack of ventilation, low
material resistance, sharp and wrinkled surfaces,
etc.).
Over packing (many product layers).
Definir actores/roles/
Expectativas.

Presentation 3.2

Packing and
packaging

Associated Hazards

Inappropriate pile up during packing.

packing products with different degree of maturity.
mechanical damages caused by personnel or
improper design of mechanical grading machines.
Problems regarding over-handling of products and
inappropriate process flows during post-harvest
handling.
Definir actores/roles/
Expectativas.

Presentation 3.2

Storage

Associated Hazards:
mechanical, physical,
biological damages.

Inappropriate design of cooling rooms.

Poor or lack of equipment maintenance and cleaning

programmes.
Lack of control of temperature and Relative Humidity
conditions.
Lack of control on personnel entrance to the cooling
rooms.
Poor or lack of cooling rooms cleaning programmes.
Inappropriate distribution/location of the product inside
the cooling room (reducing air circulation).
Presentation 3.2

Transport

Associated hazards: chemical,

biological, mechanical
damages.

Bad conditions of the vehicles tents/covers.

Poor cushioning systems of the vehicles.
Inappropriate systems of loading and unloading.

Uncovered vehicles, expose the product to the

negative effect of the environmental conditions.
poor control of temperature and relative humidity in
the refrigerated transport systems.
Inappropriate systems of packing (p.e. in bulk).

Presentation 3.2

Definir actores/roles/
Expectativas.

INNOVATIONS IN THE TRANSPORT

Presentation 3.2

Definir actores/roles/
Expectativas.

Loading and unloading systems

efficiency

Presentation 3.2

Efficiency of the loading and unloading systems

Presentation 3.2

Other Postharvest
treatments

Associated hazards: increase

products susceptibility to
biological, mechanical
damages and quality decay.
Definir actores/roles/
Expectativas.

Improper handling during treatment application.

Inappropriate application of the treatments (p.e.
temperatures above or below the optimum
recommended).
Improper RH conditions.
Poor equipment maintenance and cleaning.
Doses above the recommended ones (i.e..
irradiation dosages).

Presentation 3.2

 the selection of the best technologies to be

applied, among a range of available postharvest technologies, should take into account:
the product characteristics, the market distance
and requirements, and the social and
economical conditions of the actors involved.

Presentation 3.2

To protect the product from direct sun

light.
Quick transport to the packaging.
Minimize delays before pre-cooling.
Uniform products cooling.

Store the product at optimum temperature

conditions .
Practice first in first out rotation.
Ship to market as soon as possible.

Presentation 3.2

Use refrigerated loading area.

Cool truck before loading.
Load pallets towards the center of the truck.
Avoid delays during transport.
Monitor product temperature during transport.

 There is not a direct relation between a given

post-harvest technology efficiency and its cost.
Expensive equipment does not always imply
high efficiency, and even the best equipment,
without proper management may have little
utility and poor results. Effective training and
supervision of personnel must be an integral
part of quality and safety assurance programs.

Presentation 3.2

Proper product handling during the post-harvest Chain

relies in understanding the factors that affect the quality
and safety of the product, and the different mechanisms to
minimize their impact. Simple handling practices can have
important impact on product quality and safety
maintenance.

Proper harvesting time, avoid direct sun light,

proper handling, proper ventilation, etc.
Presentation 3.2

Product quality maintenance and enhancing implies:

To identify the problems (main causes) and their magnitude (quality

and physical loses). Also to identify the opportunities associated to
the post-harvest technologies.
Search the available solutions to the problems identified, or
mechanisms to take advantage of the opportunities. (training,
application of available technologies, adjustment and validation of
technologies if needed, practical research if need).
To evaluate the impact of small changes during the post-harvest
chain.
To train the personnel involved in implementing the changes.
To identify the problems needing practical research in order to
identify possible solutions.

Presentation 3.2

FOOD AND AGRICULTURE

ORGANIZATION OF THE UNITED
NATIONS (FAO)
Food Quality and Standards Service (ESNS)
Food and Nutrition Division
Viale delle Terme di Caracalla
00100 Rome, Italy.
E-mail: food-quality@fao.org
Tel.: +39 06 57053308
Fax.: +39 06 570 54593/53152
http://www.fao.org/
Photographic Material :
Fernando Maul.
Archives FAO.

Presentation 3.2