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Agrostudies Postharvest Deteriorations
Agrostudies Postharvest Deteriorations
Postharvest Biology
• A practical science.
• Primarily deals with Perishable Commodities.
• Postharvest = After Harvest
• Concerned with the harvest of the crop
(when & how to harvest; maturity standards).
• Also in pre-harvest factors (seed source, rootstock, etc.)
because they strongly influence postharvest quality.
The fruit quality is set during growth.
• Ultimately, the maximal
product quality is determined
at harvest.
The Postharvest Goals
• Harvest the product at its optimum maturity.
• Maintain the product’s internal and external quality
throughout packing, storage and distribution.
It is Alive during this process!
• Deliver the fruit to consumers at the time and in a form
(e.g. ripe, cut up, etc.) that they will purchase it.
Historical background
Early postharvest practices:
• Dried fruits, vegetables, meats, pickles, etc.
• Fermentation of juices.
• Salting or smoking.
All these methods KILL the product!
of population %
earn less than
1.25 $ per day
of population %
undernourished
World overall production of
vegetables and fruits (1000 tones)
1,500,000
1,000,000
500,000
0
1994- 1999- 2005 2006 2007
1996 2001
vegetables fruits
FAO Statistical Yearbook 2009
The importance of postharvest
Million tons fruits and vegetables
1600
1400 The increase of vegetables
1200 and fruit production:
1000
800 • Population growth.
600
400 • Higher standard of living.
200
0
• Awareness for nutritional
1970 1980 1990 1994 value of food.
Africa Asia
South/Central America USA/Canada
Europe Oceania
India: No 3 of the world fruit and
Fruit and vegetable vegetables producer. About 50% of
production increased the products deteriorates until
reaching the consumer.
by 44%
Therefore, consumption is low and
between 1970 to 1994 prices are high.
The importance of postharvest
800
Fruit and vegetable
production
600 increased by 75%
400 between 1970 to 1994
200 not including roots(
)and tubers
0
1970 1980 1990 1994
Africa Asia
China and India produce
South/Central America USA/Canada
Europe Oceania
30% of the world fruits
and vegetables.
Characteristics of Perishable
Commodities
Compared to grains:
• More subject to deterioration after harvest
(shelf life days to months vs. > 1yr).
• Relatively larger in size (up to 5 kg vs. < 1g).
• Soft textured.
• Higher water content (70 to 90% vs. 10 to 20%).
• Higher respiration and heat production.
Estimated Postharvest Losses
very rough estimates are available:
• 5 to 25% in developed countries.
• 20 to 50% in developing countries.
• In the US, a large portion of loss occurs at the consumer.
Loss of product
is much more than
just the cost of the commodity
The other losses
• Energy & labor loss (e.g. during packinghouse operations).
• Loss of materials (e.g. packaging).
• Cost of waste disposal.
• Loss of food value (e.g. nutrients).
• Loss of organoleptic quality:
Color changes
Water loss
Carbohydrate changes.
Volatile changes
Breakdown of proteins, cell wall components, softening, etc.
Causes of Postharvest Loss
Internal Factors:
• Respiration.
• Compositional changes.
• Morphological changes.
• Physiological disorders.
• General senescence.
Causes of Postharvest Loss
Environmental Factors:
• Temperature
• Physical damage
• Pathogens
• Relative humidity
• Atmospheric composition
• Light
• Gravity
• Rodents and other animals
• Contamination
!Perishable Commodities are still alive
Sugar+ O2
↓
Higher respiration
↓
Shorter Shelf Life
Temperature & Respiration
• Temperature is the most important factor influencing the
postharvest life of the given commodity.
• Temperature dictates the speed of chemical reactions
including respiration.
• Typically, for every increase of 10oC, the respiration
increases between 2 and 4 fold.
24oC 4oC
Postharvest compositional changes
• Water loss
• Nutrients
• Vitamins
• Antioxidants
• Starch to Sugar to Starch
Water Loss
Water Loss resulting a direct loss of salable weight as well
as quality loss:
• Appearance quality - wilting, shriveling, and accelerated
development of injuries.
• Textural quality – loss of crispness, juiciness, etc.
• Nutritional quality – e.g. vitamins A & C.
Light Temperature
Gravity Physical damage
Rodents and Pathogens
other animals
Contamination Relative humidity
Atmospheric
Composition
Temperature
• Mentioned above with respiration
and physiological disorders.
• Temperature greatly effects water
loss.
• Lower temperature also slows
pathogen development.
Physical Damage
• Causes the greatest amount of loss to fresh horticultural
products.
Physical Damage Affects:
• Respiration, ethylene production, ripening, and other
metabolic processes.
• Pathogen growth and ability to invade tissue.
• Tissue discoloration.
Pathology (decay)
15%
10%
5%
Atmospheric Composition
Modified or Controlled Atmospheres:
Modified Atmospheres (MA):
• Altering the normal gas composition surrounding a commodity
(e.g. raising or lowering O2 or CO2 concentrations).
• Passive. The commodity is placed in a gas impermeable
container and the crop’s respiration consumes (lowers) O2 and
gives off (increases) CO2.
Controlled Atmospheres (CA):
• Same as MA, except gas concentrations are actively
regulated using special equipment.
Modified Atmospheres - Advantages
Environmental Factors:
• Light- Color and morphological changes (potato greening).
• Gravity- Morphological changes (bending).
• Rodents and other animals.
• Contamination (food safety).
Postharvest
Commercial Considerations
Preharvest factors:
• Cultivars.
• Nutrition and Water effects.
• Weather conditions (e.g. temperature, humidity)
• Field sanitation (both for decay & human pathogens).
Harvesting:
• Best time to harvest for fresh, processing, storage?
Preliminary grading in the field:
• Remove unmarketable produce ASAP.
Postharvest
Commercial Considerations
Packing operations:
• Washing, sorting, sizing, grading, waxing, and more.
• Each step costs, therefore use only if increases value of the
crop.
Packaging:
• Protects the product, reduces water loss, organize the product,
excludes light & communicates information.
• Must be economic, able to support stacking, allow ventilation
(cooling), facilitate recycling or disposal at destination markets.
Postharvest
Commercial Considerations
Postharvest Maturation:
• Ethylene degreening or ripening.
• Curing.
Rapid cooling:
• Air cooling
• Room
• Forced-air
• Hydrocooling
• Ice Cooling
(Top icing, Liquid ice injection)
• Vacuum Cooling
Postharvest
Commercial Considerations
Storage:
• increases the cost of the product.
• Critical accuracy of temperature and RH%.
• CA or MA storage.
Transportation:
• By water – inexpensive but slow.
• Trains – more expensive but faster.
• Truck – predominant method. Fast & reliable.
• Air – Fastest, expensive, & inconsistent scheduling and
temperature control.
Postharvest
Commercial Considerations
Marketing:
• Identify markets and qualities desired.
• Entire process to deliver what the consumer will buy.
Retailing:
• Educate the retailer how to handle your commodity.
• Continuation of temperature, RH and sanitation chain.