Small-Scale Postharvest Handling Practices PDF

CHAPTER 7: STORAGE OF HORTICULTURAL CROPS - 2 Compatibility groups for storage of fruits and vegetables Group 1: Fruits and vegetables, 0 to 2°C (32 to 36°F), 90-95% relative humidity. Many products in this group produce ethylene. apples grapes (without...

CHAPTER 7: STORAGE OF HORTICULTURAL CROPS - 2 Compatibility groups for storage of fruits and vegetables Group 1: Fruits and vegetables, 0 to 2°C (32 to 36°F), 90-95% relative humidity. Many products in this group produce ethylene. apples grapes (without sulfur dioxide) parsnips apricots horseradish peaches Asian pears kohlrabi pears Barbados cherry leeks persimmons beets, topped longan plums berries (except cranberries) loquat pomegranates cashew apple lychee prunes cherries mushrooms quinces coconuts nectarines radishes figs (not with apples) oranges* ( Florida and Texas ) rutabagas turnips *Citrus treated with biphenyl may give odors to other products Group 2: Fruits and vegetables, 0 to 2°C (32 to 36°F), 95-100% relative humidity. Many products in this group are sensitive to ethylene. Amaranth* cherries parsley* anise daikon* parsnips* artichokes* endive* peas* asparagus escarole* pomegranate bean sprouts grapes (without sulfur dioxide) raddichio beets* horseradish radishes* Belgian endive Jerusalem artichoke rhubarb berries (except cranberries) kiwifruit rutabagas* bok choy kohlrabi* salsify broccoli* leafy greens scorzonera brussels sprouts* leeks' (not with figs or grapes) snow peas cabbage* lettuce spinach* carrots* lo bok Sweet corn* cauliflower mushrooms turnips* celeriac* onions, green* (not with figs, grapes, mushrooms, water chestnut rhubarb, or corn) celery* watercress* *these products can be top-iced  Source: McGregor, B.M. 1989. Tropical Products Transport Handbook. USDA Office of Transportation, Agricultural Handbook 668. Group 3: Fruits and vegetables, 0 to 2°C (32 to 36°F), 65-75% relative humidity. Moisture will damage these products. garlic onions, dry Group 4: Fruits and vegetables, 4.5°C (40°F), 90-95% relative humidity. cactus leaves lemons* tamarillo cactus pears lychees tangelos* caimito kumquat tangerines* cantaloupes** mandarin* ugli fruit* clementine oranges ( Calif. and Arizona ) yucca root cranberries pepino * citrus treated with biphenyl may give odors to other products. ** can be top-iced. Group 5: Fruits and vegetables, 10°C (50°F), 85-90% relative humidity. Many of these products are sensitive to ethylene. These products also are sensitive to chilling injury. beans kiwano pummelo calamondin malanga squash, summer (soft shell) chayote okra tamarind cucumber olive taro root eggplant peppers haricot vert (fine beans) potatoes, storage Source: McGregor, B.M. 1989. Tropical Products Transport Handbook. USDA Office of Transportation, Agricultural Handbook 668. Group 6: Fruits and vegetables, 13 to 15°C (55 to 60°F), 85-90% relative humidity. Many of these products produce ethylene. These products also are sensitive to chilling injury. atemoya granadilla papayas avocados grapefruit passionfruit babaco guava pineapple bananas jaboticaba plantain bitter melon jackfruit potatoes, new black sapote langsat pumpkin boniato lemons* rambutan breadfruit limes* santol canistel mamey soursop carambola mangoes sugar apple cherimoya mangosteen squash, winter (hard shell) coconuts melons (except cantaloupes) tomatillos feijoa tomatoes, ripe ginger root *citrus treated with biphenyl may give odors to other products Group 7: Fruits and vegetables, 18 to 21°C (65 to 70°F), 85-90% relative humidity. jicama sweetpotatoes* watermelon* yams* Pears (for ripening) tomatoes, mature green white sapote *separate from pears and tomatoes due to ethylene sensitivity. Source: McGregor, B.M. 1989. Tropical Products Transport Handbook. USDA Office of Transportation, Agricultural Handbook 668. Susceptibly to freezing injury These products can be injured by one light freezing: apricot asparagus avocado banana beans (snap) berries (except cranberries) cucumber eggplant lemons lettuce limes okra peaches peppers (sweet) plums potatoes squash (summer) sweet potato tomatoes Source: McGregor, B.M. 1989. Tropical Products Transport Handbook. USDA Office of Transportation, Agricultural Handbook 668. Storage practices Inspecting stored produce and cleaning storage structures on a regular basis will help reduce losses by minimizing the buildup of pests and discouraging the spread of diseases. Inspect produce and clean the storage structure:  Clean and maintain the storage structure: Source: FAO. 1985. Prevention of Post-Harvest Food Losses: A Training Manual. Rome : UNFAO. 120pp. Storage facilities should be protected from rodents by keeping the immediate area clean, free from trash and weeds. Rat guards can be made from simple materials such as old tin cans or pieces of sheet metal fashioned to fit the extended legs of storage structures. If desired, more elaborate technologies can be used. Concrete floors will help prevent rodent entry, as will screens on windows, vents and drains. Remove trash and weeds:  Rat guards: Source: FAO. 1985. Prevention of Post-Harvest Food Losses: A Training Manual. Rome : UNFAO. 120 pp. Screens:  Cement floors: Source: FAO. 1985. Prevention of Post-Harvest Food Losses: A Training Manual. Rome : UNFAO. 120 pp. When inspecting stored produce, any spoiled or infected produce should be removed and destroyed. In some cases, produce may still be fit for consumption if used immediately, perhaps as animal feed. Reusable containers and sacks should be disinfected in chlorinated or boiling water before reuse. Disinfect used sacks: Source: FAO. 1985. Prevention of Post-Harvest Food Losses: A Training Manual. Rome : UNFAO. 120pp. Placing materials on the floor beneath sacks or cartons of produce prevents dampness from reaching produce suited to dry conditions in storage. This helps to reduce the chance of fungal infection, while also improving ventilation and/or sanitation in the storeroom. Some examples of useful materials follow: Waterproof sheets: Poles: Wooden pallets: Source: FAO. 1985. Prevention of Post-Harvest Food Losses: A Training Manual. Rome : UNFAO. 120 pp.