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Resource Manual on IPPM in Vegetable World Education Philippines, Inc. susceptible to water loss. Plastic film wraps, shrinkor wax can be applied to individual cucumbers to reduce shriveling. As mentioned, lettuce can be placed in plastic bags to reduce wilting. After packing, the containers should be stacked on pallets. By unitizing the containers, subsequent handling operations are greatly facilitated, saving labor costs and reducing mechanical injury which can occur with repeated handling. The stacked containers should be secured on the pallet with strapping, netting, or glue to avoid shifting during handling. 2. Storage For optimum quality retention during shipping and retailing, these vegetables should be cooled as quickly as possible after harvest and packing. Precooling involves procedures which rapidly cool the crop and, therefore, lower the metabolism rate which slows ripening, retards development of decay, and reduces wilting. Volume 2 of this handbook describes precooling procedures in greater detail. Cucumbers and peppers should be cooled to 50°F (10°C). Tomatoes which are at the breaker or turning stage should not be cooled below 55°F (12°C), while tomatoes at pink to light red ripeness stages may be stored successfully at 50°F (10°C). Holding these vegetables at temperatures which are lower than recommended temperatures during precooling or during refrigerated storage or transport can cause chilling injury. Chilling injury is expressed by such symptoms as dark, sunken lesions on the vegetable surface, abnormal color development, and increased susceptibility to decay. It is time/temperature related; in other words, the longer the product is held below the recommended storage temperature, the greater the extent of chilling injury. Although lettuce is not chilling sensitive, it should not be cooled less than 33°F (1°C) to avoid freezing. All horticultural crops are sensitive to ethylene gas, a naturally occurring plant hormone. However, crops have varied responses to ethylene. Many crops undergo a distinct ripening phase which is characterized by production of relatively large amounts of ethylene. Tomato is an example of this type of crop. Exposure to ethylene can be detrimental to nonethylene producing crops being stored in the same cold room or transported in the same refrigerated trailer with ethylene crops. Lettuce, for example, will develop russet spots when exposed to as little as 1 part per million of ethylene. Peppers and cucumbers will also deteriorate more rapidly when exposed to ethylene as evidenced by loss of green color (yellowing), texture, and flavor (Ryall and Lipton, 1979). Therefore, tomatoes should be held in a separate cold room when these other crops are being stored. Ethylene is also produced from combustion. Exhaust from unit heaters, fork lifts, vehicles, and cigarettes can accumulate in cold rooms and cause injury to the crop. A convenient list of vegetables which are compatible and incompatible for storage shipping is available (Sherman, 1985). 3. Sanitation Development of decay during shipping is a major cause of postharvest loss. Decay can be markedly reduced by a routine sanitation program. Such a program should include prompt removal of trash, plant cuttings, diseased plant parts, and culls from the greenhouse, picking containers, packing shed, precooler, and cold room. Whenever water contacts the crop, chlorine should be added at a rate of 100 to 150 parts per million 202
Resource Manual on IPPM in Vegetable World Education Philippines, Inc. (Hicks and Segall, undated; Sherman et al., undated). Picking containers, packing line components, and cold room floors and walls should be cleaned periodically with chlorine solution to reduce populations of decay organisms. Local environmental regulatory agencies should be consulted for appropriate disposal of packing shed wash water and culls. Consistently high quality vegetables can be produced and marketed by greenhouse operations if there is first a thorough understanding of the biological requirements of the crop for optimal storage life. Then, appropriate harvest and handling techniques can be employed for each crop which will include conscientious attention to maturity indices and grade standards, care in handling, proper packaging, timeliness and thoroughness in precooling, storage at the desired temperature and relative humidity, and implementation of a sanitation program. Sources: http://edis.ifas.ufl.edu/CV249 http://edis.ifas.ufl.edu/CV269 203
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Resource Manual on Integrated Produ
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Compiled and published by: World Ed
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ACKNOWLEDGM ENT World Education (IN
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1. Leaves 48 2. Flower 49 3. Fruit
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Sources 203 Part XII: Farm Record K
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Resource Manual on IPPM in Rice Wor
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