Postharvest of Fruit and Vegetables

Chlorination and Postharvest Disease Control

In a hungry and increasingly competitive world, reducing postharvest food losses is a major agricultural goal. For highly perishable commodities, such as tomatoes, squash, and peaches, as much as 30 percent of the harvested crop may be lost to postharvest diseases before it reaches the consumer....
M. D. Boyette
D. F. Ritchie
S. J. Carballo
S. M. Blankenship
D. C. Sanders
NC Cooperative Extension

Crushed and Liquid Ice Cooling

In a competitive market, produce buyers demand the highest quality products. For many fresh fruits and vegetables, rapid and thorough cooling immediately after harvest is essential to preserving quality. Ice has been used since early times to remove heat rapidly from food and to extend its shelf...
M. D. Boyette
E. A. Estes
NC Cooperative Extension

Hydrocooling

Most fresh fruits and vegetables require thorough cooling immediately after harvest in order to deliver the highest quality product to the consumer. Proper cooling delays the inevitable quality decline of produce and lengthens its shelf life. Most wholesale buyers now require that fresh produce...
M. D. Boyette
E. A. Estes
A. R. Rubin
NC Cooperative Extension

Forced-Air Cooling

For many years produce has been cooled by simply storing it in a refrigerated room, a process known as room cooling. This method is generally sufficient for keeping produce at a low temperature once it has been cooled, but it often does not remove field heat rapidly enough to maintain the quality...
M. D. Boyette
L. G. Wilson
E. A. Estes
NC Cooperative Extension

Proper Postharvest Cooling and Handling Methods

Producing the consistently high-quality produce that spells success in a highly competitive market does not stop at the end of the row. The ability to deliver a quality product to the market and ultimately to the consumer commands buyer attention and gives the grower a competitive edge. Proper...
M. D. Boyette
L. G. Wilson
E. A. Estes
NC Cooperative Extension

Cálculos Frigoríficos en Industrias Pequeñas y Artesanales de Productos Mínimamente Procesados de IV y V Gamas

  La refrigeración es fundamental para el mantenimiento de la calidad postcosecha de los productos hortofrutícolas. El frío debe aplicarse procurando que transcurra el menor tiempo posible desde la cosecha. Desde ese momento hasta el consumo deben evitarse las variaciones...
Francisco Artés Calero
Francisco Artés Hernández
Encarna Aguayo Giménez
Perla Gómez Di Marco
Revista Iberoamericana de Tecnología Postcosecha

Postharvest Cooling and Handling of Green Beans and Field Peas

Harvested green beans and southern peas (genera Phaseolus and Vigna, respectively) consist primarily of fast-growing, immature plant tissue that is easily damaged by rough handling, dehydration, and attack by decay organisms. In addition, immature plant tissue produces relatively large amounts of...
M. D. Boyette
J. R. Schultheis
E. A. Estes
NC Cooperative Extension

Postharvest Cooling and Handling of Blueberries

Blueberries are a popular early summer small fruit. Successful blueberry marketing requires that the fruit not only be of very high quality but that it also be properly packaged and thoroughly cooled. This publication explains the postharvest handling procedures necessary to deliver North Carolina...
M. D. Boyette
E. A. Estes
C. M. Mainland
W. O. Cline
NC Cooperative Extension

Postharvest Cooling and Handling of Onions

Proper drying is essential to the successful marketing of the sweet onions grown in North Carolina. Most serious postharvest losses result from improper drying. Only by following proper postharvest handling procedures can growers ensure buyer satisfaction and marketing success. The production of...
M. D. Boyette
D. C. Sanders
E. A. Estes
NC Cooperative Extension

Postharvest Cooling and Handling of Cabbage and Leafy Greens

Cabbage and leafy greens (collards, kale, mustard greens, and turnip greens) are important commercial vegetable crops in North Carolina. Although growers in the state supply only about 4 percent of U.S. cabbage production, during the month of June they produce one-fourth of the do-mestic supply....
M. D. Boyette
D. C. Sanders
E. A. Estes
NC Cooperative Extension