CHAPTER 6.

2
 Key processes during the post-
harvest- life :

Temperature
 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

1. Temperature is the single most important factor in maintaining
quality of fruits and vegetables after harvest.

2. Refrigerated storage retards the following elements of deterioration

in perishable crops:

i. Aging due to ripening, softening, and textural and color changes

ii. Undesirable metabolic changes and respiratory heat production
iii. Moisture loss and subsequent wilting
iv. Spoilage due to invasion by bacteria, fungi, and yeasts;
v. Undesirable growth, such as sprouting of potatoes.
3. Proper time management can be a very effective tool
in ensuring the produce remains in good condition
throughout storage and transportation.

4. Enzymatic reactions in fruits will increase

exponentially with the increase in physiological
temperature (T◦).

5. Mathematical relationship between parameters:

Q10 = (R1/R2)10 = constant ~ 2

t2 - t1

Q10= temperature coefficient

Rn = the rate of reaction at temperature Tn.

6. The rate of chemical reaction approximately doubles

for each 10°C rise in T◦.
 Physiological Response
1. The enzymes activity in fruits and vegetables declines
at temp. above 30°C.

2. Continuous exposure of some climacteric fruits to 30°C

causes flesh to ripen but the fruits fail to get exact colour.

3. Above 35°C will cause abnormality in metabolism process

i.e.
 Breakdown of membrane integrity and structure
 Disruption of cellular organization
 Rapid deterioration of the produce

4. The changes including a general loss of pigment and tissue

may develop a watery or translucent appearance.
 Advantages Lowering Temperature◦
1. If the T◦ below 10 °C, microbial growth rate will be diminished.
Fungal spores will not germinate in low temperature.

2. Reduce the rate of deterioration in non-climacteric fruits.

3. Delay the onset of ripening in climacteric fruits.

4. Decrease in ethylene production.

(i) 10-30°C, normal ripening.
– (ii) 20°C, the best quality of fruit ripening.

5. Slow H2O loss.

6. Alter starch-sugar balance in some vegetables (e.g. potato, sweet

potato, peas and sweet corn)
Recommended Storage Conditions for a Range
Tropical and Subtropical Fruits.

Controlled Atmosphere
Products T◦ (°C) Relative Storage %O2 %CO2
humidity life
(%) (weeks)
Avocado 7-13 90-95 2-4 2-5 3-10
Banana 13-14 90-95 1-4 2-5 2-5
Grapefruit 10-15 85-90 6-8 3-10 5-10
Lemon 10-13 85-95 4-24 5-13 0-10
Mango 10-14 85-90 1-4 2-5 5-10
Orange 1-9 85-09 3-12 5-10 0-10
Papaya 7-13 85-90 1-3 2-5 5-8
Pineapple 1-13 85-90 2-4 2-5 5-10

Source: Postharvest – An introduction to the Physiology and Handling (1998)

Recommended Storage Conditions for
Vegetables
Fruit Temperatu RH Duratio
re (°C) (%) n (wk)
Carambola 7 85-90 5-9
Papaya 10-13 85-90 2-4
Ciku 13 85-90 1-3
Durian 10 85-90 1-3
Guava 5 85-90 2-3
Pummelo 7-9 85-90 12
Mango 15 85-90 2-3
Pineapple 8-10 85-90 4-5
Papaya 14 85-90 2-3
Rambutan 10 90-95 1-2
Watermelon 10 85-90 2-4

Source: Abdullah (1999)

Recommended storage
condition for vegetables
Vegetables Temp RH (%) Period
(°C)
Asparagus 0-2 95-100 2-3 wks
Onion 0 65-70 1-8 mths
Mushroom 0 95 3-4 days
Chilli 5 90-95 8 wks
Long bean 4-7 95 7-10 days
Okra 7-10 95 3-4 days
Cauliflower 0 95-98 3-4 wks
Cabbage 0 95-100 5-10 mths
Celery 0 98-100 2-3 mths
Tomato 13- 90-95 1-3 wks
20
Carrot 0 98-100 4-6 wks
 Sugar-Starch Balance

1. The accumulation of starch or sugar desired differ

between fruits and vegetables.

2. At any T ◦, between starch and sugar are in

dynamic equilibrium.

3. The critical T ◦ for accumulation of sugar

commence depends on the commodity. E.g.
(a) Potato 10 °C
(b) Sweet potato 15 °C
 Storage Life
1. There is no one ideal T◦ for all fruits and vegetables.

2. Two important factors for the length of storage of produce are:

 Mould growth
 Chilling injury

3. The produce which have the shortest storage life will normally:
 Respire at high rates (mostly leafy vegetables)
 Harvested ripe (berry fruits)
 Chilling sensitive (banana and cucumber)

4. The major influence on storage life is susceptibility of produce to

fungal decay.

5. The duration of storage life is determined by 3 factors:

 Natural senescence
 The growth of decay organism
 The susceptibility to low T◦ injury.
Cooling of Produce

The storage of produce in cool storage is aim to:

1.Restrict deterioration without causing abnormal ripening or

undesirable changes.

2. Maintain the produce in a condition acceptable to the

consumer as long as possible.

3. The harvest T◦ need be close to the ambient air.

4. A good practice for harvesting produce is either early in

the morning or later in the evening.
1. Rapid Cooling systems maximize postharvest
quality by quickly reducing produce temperature.

2. Rapid cooling is very essential as refrigerated

ships, land vehicles and containers to maintain
pre-cooled produce at the selected carriage T .

3. This is a cooling methods whereby the produce is

cooled rapidly and certainly within 24 hours of
harvest.

4. 3 main factors involve i.e:

a. The T ◦ of the produce at harvest.
b. The physiology of the produce
c. The desired postharvest life
 Reducing Transpiration Rate
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
RH can influence water loss, decay
condensation
development,incidence of physiological
disorders, and uniformity offruit
ripening.
 RH Ranges

• Fruits: 85-95% of RH.

• Dry products: onion and pumpkin. 70-75% of

RH.

• Root vegetables: carrot, radish. 95-100% RH.

 Reducing transpiration rate
•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 1ºC 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.
•Curing.
•Waxes and others surface coatings .
•Polymeric films for packing.
•Avoiding physical injuries.
•Adding water to those commodities that tolerate
misting with water.
• Wetting floors in storage rooms.
• Adding crushed ice in shipping
containers.
• Sprinkling produce with sanitized,
clean water during retail marketing
of the product.