Name: Madeleine DL.

Montevirgen Date Submitted: September 3, 2019

Section/Group: HNF 103 A-1L / Group 3

DIFFERENT WAYS IN STORING AND HANDLING FRUITS AND VEGETABLES

ABSTRACT
Proper handling and selecting of fruits and vegetables is very important for maximizing the shelf life
and for optimizing the quality of the products without compromising the taste, flavor, and physical appearance
of each. In the first experiment the variables are given different treatments in varying conditions such as
storing in refrigerator and room and packagings and for the second experiment, 2 treatments are done;
control and dropped at a certain height. The results in the first experiment is that vegetables are best stored
using polyethylene bag in a cold temperature while in the second experiment regarding mechanical damage
done in the tomato, it is observed that there is an increase in growth contamination evidenced of molds and
foul odor in the dropped tomato. In conclusion, proper ways of handling and storing fruits and vegetables can
be depicted and which method to be used.

I. INTRODUCTION

Fruits and vegetables after harvest contains a lot of water and moisture content (60-95%)and a loss of free
water will continue to deplete and in this process indications can be seen physically and biochemically of the
plants. (Rahman, 2007).
Managing the temperature in postharvest can control decay of fruits and vegetables. The effect of the
temperature in handling the harvest can lengthen the shelf life of fruits and vegetables but they vary because
of different chemical properties of each. (Rahman, 2007). Storage life will increase if the temperature storage
will be fully utilized. (Kitnoja, Kader, 2002)
 Causes of postharvest losses and poor quality are rough handling and poor temperature maintenance.
Minimizing the causes may lead to a better quality and abundance in harvest (Kitnoja, Kader, 2002).

II. MATERIALS AND METHODS

The first experiment that get the effects of temperature and packaging, is we have obtained 6 bunches of
fresh Pechay and in each there are respected treatments that are needed to be applied. First is the control
which is unwrapped and in room temperature. Second, the Pechay is unwrapped and in refrigerator. Third, it
is wrapped in banana leaves and in room temperature. Fourth, it is also wrapped in banana leaves and in
refrigerator. Fifth, it is wrapped in plastic bag and in room temperature. Sixth, it is wrapped in plastic bag and
in refrigerator. The second experiment is the effect of mechanical damage on tomato, there are 2 treatments;
first is the control which is stored at room temperature and the second tomato is dropped from a certain
height twice and stored at room temperature.
III. RESULTS AND DISCUSSION

Table 1. Effect of storage conditions and packaging on the physical qualities of Pechay

Treatments Duration of Storage

Initial After 3 days After 7 days

Wt. RH °C Physical Wt. (g) RH ° Physical Wt. (g) RH °C Physical

(g) (%) Characteristics (%) C Characteristic (%) Characteristics
s

Control 32 74 30 Green, leafy 13 / 61 30 Dryness is 6 68 29 Dry (moisture

and hard stem 59.4 % starting, is gone), brown
weight brownish in in color, and
loss color, and soft stem

Treatment 1 15 50 5 Green, leafy 8 / 46.7 59 5 Green leafy, 3 / 80 43 -2 Green, leafy,

and hard stem % hard stem % and semi soft
weight weight stem
 loss loss

Treatment 2 25 74 30 Green, leafy 25 / 20 61 30 Green in color 17 / 32 68 29 Foul smell, light

and hard stem % and hard stem % green color,
weight weight hard stem
loss loss

Treatment 3 30 50 5 Green, leafy 29/ 59 5 Green, leafy 27 / 10 43 -2 Green, leafy

and hard stem 3.3 % hard stem, weight hard stem, and
weight and foul odor loss foul odor
loss

Treatment 4 15 74 30 Green, leafy 15 / 61 30 Yellow green 13 / 68 29 Yellow brown,

and hard stem 0 % in color, hard 13.3 % hard stem, and
weight stem and foul weight foul odor
loss odor is starting loss

Treatment 5 12 50 5 Green, leafy 11 / 8.3 59 5 Green, leafy, 10 / 43 -2 Green in color,

and hard stem % deteriorating 16.7 % one stem is
weight stem weight decaying but
loss loss the rest are
white in color
and hard stem.

In all of the treatments and control, weight loss is observed and it is also due to several factors: the
temperature and relative humidity. Treatments 1, 3 and 5 are placed in the refrigerator and the results are
that they are less susceptible to water loss and slow process of decaying compared to the control, treatment
2 and 4. In treatments 2, 3 and 4, there are foul odors that are being observed. Treatment 2 is wrapped in
banana leaves and thus this also speed up the process of senescence since they are both organic and
biodegradable. Treatment 3 and 4 is being wrapped in polyethylene bags.
Contact between plastic and food may result that the components of the packaging will be incorporated in
the product and thus changes in composition and flavors and this can be applied in vice-versa. The food may
also lose water content, odors, carbon dioxide.( Rahman, 2007). “When the storage period is seven days or
less, relative humidity is maintained between 85 and 95%” (Kitnoja, Kader, 2002). As observed, the relative
humidity is lower than the recommended. The recommended temperature for storing pechay is 0-2 °C and
based on the observation, it is in good condition to store it in lower temperature.

Table 2. Effect of mechanical damage on tomato

Duration of Storage

Initial After 3 days After 7 days

Wt. (g) Physical Wt. (g) Physical Wt. (g) Physical

Characteristics Characteristics Characteristics

Control 39 Yellow orange, 38 / 2.6 Yellow orange, 37/ 5.13 Orange in color,
hard % weight hard % weight hard
loss loss

Treatment 37 Yellow orange, 35 / 5.4 Yellow orange, 26 / 29.7 Red orange in

hard with crack weight hard with crack % weight color,
loss and molds loss deteriorating
stage, foul odor,
and soft

Mechanical damage in tomatoes may have different effects in chemical properties like an increase in growth
of contamination thus faster spreading and quality deterioration(Kitnoja, Kader, 2002). The tomato is
recommended to store at a 13-18 °C for better quality.

IV. CONCLUSION

Based on the data gathered the conclusion is that there are different conditions should be met and what kind
of materials is the most applicable for storing fruits and vegetables. The 2 experiments helps in deciding the
proper way of handling fruits and vegetables.
V. LITERATURE CITED
Rahman, S. (2007). Handbook of Food Preservation. 2nd Edition. Retrieved from
http://www.cold.org.gr/library/downloads/Docs/Handbook%20of%20Food%20Preservation.PDF

Kitnoja, L. & Kader, A. (2002). Small-Scale Postharvest Handling Practices: A Manual for Horticultural Crops.
4th Edition. Retrieved from http://ucce.ucdavis.edu/files/datastore/234-1450.pdf