Chapter 3: Product Handling

Fruits and vegetables are at their peak of quality and taste the moment they are harvested. Their condition will only deteriorate after that point. Good post-harvest handling can help to slow the deterioration process. The four means for maintaining quality of harvested fruits and vegetables are:

1. Temperature control
2. Humidity control
3. Atmosphere control
4. Chemical treatment

Temperature

The number one goal in post-harvest handling is to keep the product in good condition until it is consumed. Temperature control is the most important step that can be taken to promote post-harvest quality. Prompt and thorough cooling is the secret. Getting the field heat out of the product as fast as possible will add to the product's shelf life. Cooling slows natural on-going biochemical reactions: respiration, ethylene production, ripening, moisture loss, aging, and decay. Organism growth, such as mold and decay, are temperature dependent; the higher the temperature the faster the decay. Storing at the right temperature will help maintain quality and freshness, one should be careful not to expose the fruits and vegetables to chilling injury.

Humidity

Proper humidity will help reduce product water loss, add to product appeal, and extend shelf life. Most vegetables are made up of 80 to 95 percent water. The drier the surrounding air the more rapid the water loss from fresh produce. The optimum relative humidity for most fruit and vegetable crops is 90 to 95 percent. Notable exceptions are dry onions, potatoes, pumpkins, and winter squash.

Handling Precautions

Precautions to keep in mind when mixing commodity storage in a cold room are chill sensitivity, ethylene sensitivity, and odor problems or off-flavors as a result of the transfer of volatiles. Proper produce handling will help to reduce these problems.

The Produce Marketing Association (PMA) has helpful booklets, color wall charts, and other product-handling and marketing information available. They also have 11 video training programs for sale entitled "The PMA Retail Product Training Program." The videos include the following titles:

1. The Produce Department
2. Produce Science
3. Customer Service
4. Trimming
5. Crisping
6. Sanitation
7. Product Care and Handling
8. Ordering
9. Receiving and Storage
10. Merchandising
11. Controlling Produce Shrink

This video series may be available through some state direct marketing associations that are members of the PMA and/or the State Department of Agriculture.

PMA is also involved in the drive being made nationally by the American Cancer Society through the Produce for Better Health Foundation to promote the program "5 a day for Better Health." This program stresses five servings of fruits and vegetables every day. For more information on this program, contact the Produce for Better Health Foundation at 1500 Casho Mill Road, P.O. Box 6035, Newark, Delaware 19714-6035.

Preparation and Storage Area

Preparation and storage areas should be built to allow adequate room for handling during peak periods. The rule of thumb is 8 feet between machines to allow for hand carts and forklifts or for moving equipment. Allow 4 feet of work space around each machine. Consider vertical height requirements for equipment operation.

The first piece of equipment needed is a dump table for produce. Other necessary equipment items include a sink for washing, a spray hose, and a drain board. The drain board is used for sorting, grading, sizing, and packaging washed vegetables. The last item is a repacking table.

Storage space is essential to any market. Three kinds of storage space are used in retail farm markets. These are a 32 degree F room with relatively high humidity, a 55-degree F room with low humidity, and a common storage area kept at room temperature. If separate storage areas cannot be justified, products intended for the 32 degree area can be stored in the 55 degree area (if covered with ice and plastic to create the proper environment).

The floor in the preparation and storage area should be level with the market floor to make moving equipment easier. Make the storage area easily accessible to the market area to allow for efficiency in storing, preparing, and stocking produce. This provides added convenience to consumers.

Food Safety and Health

The consuming public perceives fresh produce as healthy. Direct marketers must do everything within their power to ensure that they provide a safe and healthy product to the public. The commitment begins long before the fruits or vegetables reach the market shelf. All labeled precautions on pesticides must be followed, including correct rates and proper days-to-harvest intervals. When growing, one should incorporate good integrated pest management practices. When purchasing, buy only from reliable growers and sources. Practice good housekeeping and sanitation throughout the production and retail process at all times.

Additional Information

Included in this guide are three resources that may help one to learn more about the post harvest handling of various commodities. The first booklet is entitled Produce Handling for Direct Marketing NRAES-51 from the Northeast Regional Agricultural Engineering Service. This publication can be purchased through the local county Cooperative Extension office or directly from NRAES 152 Riley-Robb Hall, Cooperative Extension, Ithaca, New York 14853-5701.

The second is an excellent publication on product handling, entitled The Food Service Guide to Fresh Produce. Prepared by The Produce Marketing Association, P.O. Box 6036, Newark, Delaware 19714-6036, this booklet contains helpful information on specific fruits and vegetables; varieties, grades, storage, counts, packs, net weight, marketing season, yield (consumer yield), handling, and storage tips. A third source of information is contained in Appendix B of this guide, "Post-Harvest Perishability and Storage Charts for Fresh Fruits and Vegetables."

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