Postharvest of Fruit and Vegetables

Manual para la preparación y venta de frutas y hortalizas

El manual contiene elementos fundamentales y útiles, con ejemplos prácticos relativos a la cosecha, la postcosecha y la preparación de los productos para el mercado, el almacenamiento, los aspectos higiénicos y sanitarios, el concepto de calidad y la venta propiamente...
Andrés F. López Camelo
FAO Agricultural Services Bulletin

Manual for the preparation and sale of fruits and vegetables

The manual contains basic and useful elements, with practical examples related to the harvesting, postharvest handling and marketing of fresh produce for the market including quality and safety aspects and produce storage. The annex includes formats of applicable regulations, based on the Codex...
Andrés F. López Camelo
FAO Agricultural Services Bulletin

The role of post-harvest management in assuring the quality and safety of horticultural produce

Basic approaches to maintaining the safety and quality of horticultural produce are the same, regardless of the market to which this produce is targeted. This document reviews the factors which contribute to quality and safety deterioration of horticultural produce, and describes approaches to...
Adel A. Kader
Rosa S. Rolle
FAO Agricultural Services Bulletin

Standardization of a Method to Determine the Efficacy of Sanitizers in Inactivating Human Pathogenic Microorganisms on Raw Fruits and Vegetables

The efficacy of sanitizers in killing human pathogenic microorganisms on a wide range of whole and fresh-cut fruits and vegetables has been studied extensively. Numerous challenge studies to determine the effects of storage conditions on survival and growth of pathogens on raw produce have also...
L.R. Beuchat
J.N. Farber
E.H. Garrett
L.J. Harris
M.E. Parish
T.V. Suslow
F.F. Busta
Institute of Food Technologists

Methods to Reduce/Eliminate Pathogens from Fresh and Fresh-Cut Produce

In response to the current public health concerns with the microbiological safety of fresh and fresh-cut produce, researchers have investigated the efficiency of numerous physical, chemical, and biological methods for reducing the microbiological load of produce. This chapter focuses on this...
M.E. Parish
L.R. Beuchat
T.V. Suslow
L.J. Harris
E.H. Garrett
J.N. Farber
F.F. Busta
Comprehensive Reviews in Food Science and Food Safety

Pre-Cooling Techniques for Vegetables

The concept of pre-cooling is to remove the respiration heat from vegetables immediately after harvesting, before they are transported to market or placed in a cold store. The temperature of the vegetables is reduced quickly, in a few minutes or a few hours, so that the vegetables remain very...
Tong-Liang Lin
Food & Fertilizer Technology Center

Carbon Dioxide Fumigation Technique to Control Insect Pests in Stored Products

    Fumigation is the main insect control procedure for stored products in Thailand. Methyl bromide and phosphine are among the widely used fumigants. In Thailand, the technique of using carbon dioxide treatment to control insects in milled rice storage was initiated many years ago....
Department of Agriculture, Thailand
Department of Agriculture, Thailand

Postharvest - Carambola

This article presents postharvest information and storage requirements for Carambola. It also includes information on quality characteristics, maturity indices, grading, packaging, pre-cooling, retail display, chilling sensitivity, ethylene production and sensitivity, respiration rates,...
Robert E. Paull
Ching Cheng Chen
USDA Agriculture Handbook

Postharvest - Cabbage

This article presents postharvest information and storage requirements for Cabbage. It also includes information on quality characteristics, maturity indices, grading, packaging, pre-cooling, retail display, chilling sensitivity, ethylene production and sensitivity, respiration rates,...
Robert K. Prange
USDA Agriculture Handbook

Postharvest - Brussels Sprouts

This article presents postharvest information and storage requirements for Brussels Sprouts. It also includes information on quality characteristics, maturity indices, grading, packaging, pre-cooling, retail display, chilling sensitivity, ethylene production and sensitivity, respiration rates,...
Charles Forney
Peter M. A. Toivonen
USDA Agriculture Handbook