Download - Post Harvest Technology - Cranberries
Introduction• Cranberries are a group of evergreen
dwarf shrubs or trailing vines of genus Vaccinum
• Family of Ericaceae• Most cranberries are processed
into juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers.
Vaccinium macrocarpon• The variety recognized by the
U.S. Department of Agriculture (USDA) as the standard for fresh cranberries and the cranberry juice cocktail. Vaccinium oxycoccus
• The type of variety in Europe• Called as lingonberry or English
mossberry• Has a different acid profile in terms
of the percentages of quinic, malic and citric acid levels present
Types of Cranberry • Common Cranberry or Northern Cranberry (Vaccinium oxycoccos)• Small Cranberry (Vaccinium microcarpum)• Large Cranberry, American Cranberry, Bearberry (Vaccinium macrocarpon)• Southern Mountain Cranberry (Vaccinium erythrocarpum)
Nutritional Value of Cranberries• The berry is very acidic in taste, having pH in the range of 2.3
to 2.5• Tart cranberries hold significantly high amounts of phenolic
flavonoid phytochemicals called pro-anthocyanidins (PAC’s)• Antioxidant compounds: oligomeric proanthocyanidins
(OPC’s), anthocyanidin flavonoids, cyanidin, peonidin and quercetin• Good source of vitamin C, vitamin A, ß-carotene, lutein, zea-
xanthin, folate, potassium, and manganese
A Quick Throwback!• Cranberry is derived from the
word "craneberry", first named by early European settlers in America• Another name used in
northeastern Canada is mossberry• In 17th-century New England
cranberries were sometimes called "bearberries" as bears were often seen feeding on them• Native Americans were the first to
use cranberries as food
Growing Cranberries• Grow on bogs and marshes created by glacial deposits
• It requires acid peat soil with pH of 4.5-5 and adequate water supply• They are grown between the months of April-November
Harvesting Cranberries Cranberries are harvested in the fall when they have their distinctive deep red color
Taken to the receiving station
to be cleaned, sorted for
packaging and processing
As the cranberry floats it’s corralled into a corner then
conveyed or pumped from the
bed
Harvester drives through the bed to
remove the fruit from the vine
Beds are flooded about 6-8 inches above the vines
Harvesting Cranberries• Most cranberries are wet-picked but 5-10% of cranberries in the U.S.
are dry-picked• Dry-picking can be higher in labor cost and lower in yield but less
bruised which can be sold fresh than to be immediately frozen or processed
Quality Indices
• Appearance• Color, Size, Shape, Free from defects
• Firmness• Flavor
• Soluble Solids, Titratable Acidity, Flavor Volatiles
• Nutritional Value• Vitamin A and Vitamin C
Post Harvest Handling and Storage
• Starts with good cultural practices• Proper fertility, Pest Management, Pruning, Sanitation• Minimize mechanical damage (bruising) during harvesting and post
harvest handling, storage grading and packing• Decay and Physiological breakdown are the main reason for storage
losses
Post Harvest Handling and Storage
• Wet-picked cranberry should be removed promptly from the bog water• Cool the fruit quickly and store at ()• Improved handling, Refined Storage Conditions, Post-Harvest
Treatments extends the storage life of fresh cranberries• After harvest, cranberries are stored in shallow bins or boxes with
perforated or slated bottoms – this delay decay by allowing air circulation
• When stored at ) at 90-95% relative humidity they can last for 2-4 months
Temperature Respiration Rate
( 2
( 4
( 9
Ethylene ProductionAt ( the rate is 0.1-1.0
Controlled Atmosphere15-20% and 5-10% reduces growth of Botrytis
cinerea (Grey Mold Rot)
Physiological and Physical Disorders• Shriveling/Water Loss• You should maintain optimum temperature and RH
• Leakers• Physiological Breakdown
• CA – Related disorders• When exposed to more than 2% and/or less than 25% which leads to off-
flavors and brown discoloration
• Chilling Injury• When exposed to temperature more than and results to dull appearance,
rubbery texture and susceptible to decay
Pathological Disorders• Botrytis Rot or Grey Mold
• Botrytis cinerea grows at a slow rate at
• Rhizopus Rot• Rhizophus stolonifer won’t grow at below
Wet-picked cranberries are more susceptible to fungal decay and physiological breakdown when kept in water for more than 12-24 hrs.
Disease Control• Prompt Control• Store at Correct Temperature• Prevent Physical Injury• Ship Under High • Keep away from diseased and wounded fruits
1. The Cranberry variety in Europe is called:
a.Bearberriesb.Lingonberryc.English
mossberryd.Both b and c