Fresh Produce - Fresh-cut, Postharvest, Food Safety

Manejo poscosecha en el cultivo de piña (Ananas comosus L.)

La práctica fue llevada a cabo en la Corporación de Desarrollo Pinero de Costa Rica, PINDECO.S.A., que forma parte de la Corporación de Del Monte Tropical Fruit Company. Esta empresa fue creada en 1979 con el objetivo de producir piña fresca para los mercados...
Guillermo A. Jiménez Chacón
Escuela de Agricultura de la Región Tropical Húmeda (EARTH)

Cutting Blade Sharpness Affects Appearance and Other Quality Attributes of Fresh-cut Cantaloupe Melon

  Cantaloupe melon pieces (1.8 cm dia x 3.5 to 4.0 cm cylinders) were prepared using stainless steel borers with sharp or blunt blades, and stored for 12 d in air at 5 °C. Pieces prepared with the sharp borer maintained marketable visual quality for at least 6 d, while those prepared with...
S.I. Portela, and M.I. Cantwell
M.I. Cantwell
Food Chemistry and Toxicology

Postharvest management of New Zealand flower thrips (Thrips obscuratus) on apricots using ethyl formate or pyrethrum-based treatments

New Zealand flower thrips (NZFT, Thrips obscuratus (Crawford)) were exposed to a range of ethyl formate (EF) and pyrethrum-based postharvest treatments on apricots. Research showed that EF+CO2 or EF+N2 were effective treatments against NZFT and caused negligible damage to apricot fruit quality....
A. Chhagan
L.E. Jamieson
M.J. Griffin
N.E.M. Page-Weir
J. Poulton
F. Zulhendri
R. Feng
P.G. Connolly
V.A. Davis
S. Olsson
S.P. Redpath
A.M. Kean
A.B. Woolf
New Zealand Plant Protection

Postharvest Cooling and Handling of Peppers

The preferred temperature range for peppers is from 45 to 50 °F. Since pepper harvesting in North Carolina normally occurs during the hottest months of the year, it is not unusual for the pulp temperature of harvested peppers to be more than 90°F. If they are allowed to remain at high...
M. D. Boyette
L. G. Wilson
E. A. Estes
North Carolina State University

Guidelines for Stadium Application to Potato Tubers

Potatoes are susceptible to a variety of storage pathogens, including Fusarium dry rot (Fusarium sambucinum), silver scurf (Helminthosporium solani), late blight (Phytophthora infestans), Pink rot (Phytophthora erythroseptica), Pythium leak (Pythium ultimum) and black dot (Colletotrichum coccodes...
Willie Kirk
David Ross
Phillip Wharton
Nora Olsen
Michigan State University

Manual de manejo cosecha y poscosecha de granadilla

El carácter climatérico de la fruta es importante para determinar el manejo poscosecha, pues las frutas climatéricas son en general más susceptibles al deterioro dada su alta sensibilidad a condiciones ambientales tales como la presencia del gas etileno. Las frutas...
García Muñoz
María Cristina
Corporación Colombiana de Investigación Agropecuaria, Colombia

Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives

  Low O2 (0.25 or 0.5 kPa) elevated CO2 (air enriched with 5, 10 or 20 kPa CO2), or superatmospheric O2 (40, 60, or 80 kPa) atmospheres alone did not effectively prevent cut surface browning or softening of fresh-cut pear slices. A post-cutting dip of 2% (w/v) ascorbic acid, 1% (w/v) calcium...
James R. Gorny
Betty Hess-Pierce
Rodrigo A. Cifuentes
Adel A. Kader
Postharvest Biology and Technology

Postharvest Cooling and Handling of Strawberries

Strawberries are extremely perishable and have unusually demanding postharvest handling requirements. Even under ideal conditions they can rarely be kept for more than 7 days after harvest. They must be cooled immediately to their lowest safe temperature (32 to 34 F) to prevent overripening and...
M. D. Boyette
L. G. Wilson
E. A. Estes
North Carolina State University

Manual de manejo postcosecha de frutas tropicales

Un aspecto fundamental a tener en cuenta en el manejo postcosecha de frutas es que éstas continúan vivas aún después de cosechadas. En tal sentido, la fruta cosechada continúa respirando, madurando en algunos casos e iniciando procesos de senescencia, todo lo...
Ciro J. Arias Velázquez
Julio Toledo Hevia
FAO

Course on agribusiness management for producers’ associations: Module 4 – Post-harvest and marketing

The purpose of the module is to learn more about post-production activities such as processing, preservation and packaging. This module also gives an insight into the role of new information and communication technologies. The objectives of this module are: to learn about post-harvest...
Pilar Santacoloma
Alexandra Röttger
Florence Tartanac
FAO