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HANDLING OF FRESH FRUITS, VEGETABLES AND ROOT CROPS
-A TRAINING MANUAL-
FOR GRENADA
TCP/GRN/2901
Agricultural Marketing Improvement
Prepared
By
Gaetano Paltrinieri
Senior Food Technology and Agro-industries Officer
FAO Retired Staff
FOOD AND AGRICULTURE ORGANIZATIONOF THE UNITED NATIONS
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HANDLING OF FRESH FRUITS, VEGETABLES AND ROOT CROPS
-A TRAINING MANUAL-
FOR GRENADA
TABLE OF CONTENTS
TOPICS Page
LIST OF FIGURES 6
INTRODUCTION 7
CHAPTER 1.General post-harvest considerations ……………………………….… 7
1.1. Objective of post-harvest handling ……………...……………… 8
1.2. Post-harvest technology procedures …………….…...………… 9
1.2.1. Temperature management practices ……………...………… 9
1.2.2. Control of relative humidity ……………...…………………… 9
1.2.3. Controlled atmosphere …….…………………………….……… 10
1.2.4. Supplemental procedures ………………………….…………… 10
1.2.5. Ripening fruits with ethylene ………………………………….. 10
1.3. Post-harvest deteriorations ……………………………………….. 11
1.4. Standardization, quality factors, quality standards and quality control 12
1.4.1. Important quality components 13
1.4.2. Objective quality standards ……………………………………. 14
1.4.3. Development of grading standards …………………………. 14
1.4.4. Quality control …………………………………………………….. 15
CHAPTER 2. Harvesting and field handling ……………………………….…...…… 16
2.1. Harvesting factors ………………………………………………...… 17
2.1.1. Maturity at harvest ……………………………………………….. 17
2.1.2. Training of field workers …..…………………………………… 20
2.1.3. Harvesting time ………..………………………………………...… 21
2.1.4. Harvesting techniques and operation ……………………….. 22
2.1.5. Harvesting tools ………………………………………………….... 24
2.1.6. Harvesting and field containers …………………………….… 26
2.1.7. Post-harvest transport ………………………………………...… 27
CHAPTER 3. Packaging ………………………………………………………………..….. 28
3.1. Damages suffered by packed produce …………………………. 28
3.2. Prevention of injuries to the produce ……………………….… 29
3.3. Package selection ……………………………………………………. 29
3.4. Packaging material and types of packages …………...………. 30
CHAPTER 4. Post-harvest handling operations ……………………...…………… 33
4.1. Field operations ……………………………………………………… 33
4.2. Field curing root, tuber and bulb crops ………………………. 34
TOPICS Page
CHAPTER 5. Packinghouse ……………………………………………………………….. 35
5.1. Needs of a packinghouse …………………………………………... 35
5.2. Packinghouse operations ………………………………………….. 37
5.2.1 .Receipt ……………………………………………………………….. 37
5.2.2. Sorting ……………………………………………………………….. 37
5.2.3. Cleaning and washing ……………………………………………. 37
5.2.4. Fungicide treatment ……………………………………………… 38
5.2.5. Quality selection and size-grading ………………………….... 38
5.2.6. Waxing ……………………………………………………………….. 39
5.2.7. Packaging ………………………………………………………….... 39
5.2.8. Special treatments after packaging ………………………..… 39
CHAPTER 6. Storage …………………...…………………………………………………... 39
6.1. Storage potential ………………………………………………….…. 40
6.2. Factors affecting storage life ……………………………………... 40
6.3. Storage structures …………………………………………..……….. 41
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CHAPTER 7. Transportation to market ……………………………………………… 42
7.1. Causes of losses …………………………………………………….… 42
7.1.1. Mechanical damages …………………………………………...… 42
7.1.2. Overheating ………………………………………………..……….. 43
CHAPTER 8. Harvest and post-harvest handling for selected fruits ………… 43
8.1. Avocado ……………………………………………………………….. 43
8.1.1. Harvesting …………………………………………………………… 44
8.1.2. Post-harvest …………………………………………………….…… 44
8.1.3. Storage …………………………...…………………………………… 44
8.1.4. Post-harvest losses …………………………………………………. 45
8.2. Papaya …………………..…………………………………………..….. 45
8.2.1. Harvesting ………………………………………………………..…. 45
8.2.2. Post-harvest …………………………………..…………………….. 46
8.2.3. Storage ……………………………………………………..………… 46
8.2.4. Post-harvest losses ………………………………..………………. 46
8.3. Mango …………………...………………………………………………. 46
8.3.1. Harvesting …………………………………………………………… 46
8.3.2. Post-harvest …………………………….……………………………. 47
8.3.3. Storage ………………………………………………………………… 48
8.3.4. Post-harvest losses …………………...……………….………….… 48
8.4. Breadfruit ……………………………………………………...……… 48
8.4.1. Harvesting ………………………………………………………..…. 48
8.4.2. Post-harvest ………………………………..……………………..… 49
8.4.3. Storage ……………………………………………………………….. 49
TOPICS Page
8.5. Watermelon ………………………………………………………….... 49
8.5.1. Harvesting …………………………………………………………. 49
8.5.2. Post-harvest ………………………………………………………… 50
8.5.3.Storage …………………………………………………………...…… 50
8.5.4. Post-harvest losses ………………………………………..………. 50
8.5.5.Storage …………………………………………………………...…… 50
8.6. Bananas and plantain …………………………….………………… 51
8.6.1.Harvesting …………………………………………………………… 51
8.6.2. Post-harvest ………………………………………………………… 52
8.6.3. Storage ……………………………..………………………………… 52
8.6.4. Ripening ………………………………………………………...…… 52
8.7. Citrus …………………………………………………………………… 52
8.7.1. Harvesting ……………………………………………..……………. 53
8.7.2. Post-harvest …………………………………………………...…… 54
8.7.3. Storage …………………………………………………………….…. 54
8.8. Minor fruit crops ………………………………………………..…… 54
8.8.1. Pineapple ……………………………………………………………. 55
8.8.2. Carambola ………………………………………………………….. 56
8.8.3. Soursop ……………………………………………………………… 56
8.8.4. West indian cherries …………………………………………...… 56
CHAPTER 9. Harvest and post-harvest handling for selected vegetables …...... 57
9.1. Bulb onions and garlic ……………………………...……………….. 57
9.1.1. Harvesting …………………………………………………………..... 57
9.1.2. Post-harvest ……………………………………………………..….... 57
9.1.3. Storage ………………………………………………………………... 58
9.2. Leafy vegetables and immature flower heads ……………….. 59
9.2.1. Harvesting ……………………………….………………………….. 59
9.2.2. Post-harvest ……………………………………………………...… 60
9.2.3. Storage ………………………………………………………………. 60
9.3. Tomato ……………………………..………………………..…………. 61
9.3.1. Harvesting ………………………………...……………………...… 61
9.3.2. Post-harvest ………………………………………...…………...…. 61
9.3.3. Storage …………………………………………………………...….. 61
9.4. Eggplant ………………………………...……………………………. 62
9.4.1. Harvesting ……………………………………………………...…… 62
9.4.2. Post-harvest ………………………………..…………………….… 62
9.4.3. Storage ……………..……………………………………..……….… 62
9.4.4. Post-harvest losses …………………………………...……………. 62
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TOPICS Page
9.5. Carrot …………………………………….………………………….... 63
9.5.1. Harvesting …………………………………………………………... 63
9.5.2. Field assembly and handling ………………………...………… 63
9.5.3. Storage ……………………………………………………………..… 63
9.6. Pungent and sweet peppers …………………………………….…. 63
9.6.1. Harvesting ………………………………………………………….. 63
9.6.2. Post-harvest ……………………………………………………...…. 64
9.6.3. Cooling and storage ………………………………………….…… 64
9.6.4. Post-harvest losses ………………………………………………... 64
9.7. Sweet corn ……………………………………………………………... 64
9.7.1. Harvesting …………………………………………………………... 64
9.7.2. Post-harvest handling ………………………………………….… 65
9.7.3. Storage ……………………………………………………………….. 65
9.8. Minor vegetable crops ……………………………………………. 65
9.8.1. Broccoli and cauliflowers ……………………………………..… 65
9.8.2. Cucumbers ……………………………………………………….…. 65
CHAPTER 10. Harvest and post-harvest handling for selected root crops ….. 66
10.1. Sweet potatoes ……………………………….……………………… 68
10.1.1. Harvesting …………………………………………………….…… 67
10.1.2. Post-harvest ……………………………………………………..… 67
10.1.3. Storage ……………………………………………………………... 68
10.2. Yam ……………………………………………...…………………….. 68
10.2.1. Harvesting …………………………………………………….…… 68
10.2.2. Post-harvest ……………………………………………………….. 69
10.2.3. Storage …………………………………………………………...…. 69
10.3. Dasheen …………………………..………………………………….... 70
10.3.1. Harvesting …………………………………………...…………..… 70
10.3.2. Storage …………………………………………………………...…. 71
10.3.3. Post-harvest loss …………………………………………………. 71
10.4. Cassava .………………………………………...…………………….. 71
10.4.1. Harvesting ……………………………………………………….… 71
10.4.2. Post-harvest ……………………………………………………..… 71
ANNEXES:
Annex 1.Quality standards for melons ……………………………………….. 72
Annex 2.Quality standards for cucumbers ………………………………...… 75
Annex 3.Recommended storage temperatures …………………………….... 79
RECOMMENDED REFERENCES …………………………………………………………….. 81
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