post harvest technology - cranberries

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CranberriesIlyana Causing



Cranberries are a group of evergreen dwarf shrubs or trailing vines of genus VaccinumFamily ofEricaceaeMost cranberries are processed intojuice, sauce, jam, and sweeteneddried cranberries, with the remainder sold fresh to consumers.

Vaccinium macrocarponThe variety recognized by the U.S. Department of Agriculture (USDA) as the standard for fresh cranberries and the cranberry juice cocktail.

Vaccinium oxycoccusThe type of variety in EuropeCalled as lingonberry or English mossberryHas 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 2.5Tart cranberries hold significantly high amounts of phenolic flavonoid phytochemicals calledpro-anthocyanidins(PACs) Antioxidant compounds: oligomeric proanthocyanidins (OPCs), anthocyanidin flavonoids, cyanidin, peonidin and quercetinGood source of vitamin C, vitamin A, -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 AmericaAnother name used in northeastern Canada is mossberryIn 17th-century New England cranberries were sometimes called "bearberries" as bears were often seen feeding on themNative Americanswere the first to use cranberries as food

Growing CranberriesGrow on bogs and marshes created by glacial deposits

It requires acid peat soil with pH of 4.5-5 and adequate water supplyThey are grown between the months of April-November

Harvesting Cranberries Cranberries are harvested in the fall when they have their distinctive deep red color




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

Water Reel Type HarvesterMotorized Walk-Behind HarvesterTwo-Handed Scoops

Maturity Indices Berry surface color Soluble Solids Titratable Acidity

Quality Indices AppearanceColor, Size, Shape, Free from defects Firmness FlavorSoluble Solids, Titratable Acidity, Flavor Volatiles Nutritional ValueVitamin A and Vitamin C

Post Harvest Handling and Storage Starts with good cultural practicesProper fertility, Pest Management, Pruning, SanitationMinimize mechanical damage (bruising) during harvesting and post harvest handling, storage grading and packingDecay and Physiological breakdown are the main reason for storage losses

Post Harvest Handling and Storage

Physiological and Physical Disorders

Pathological Disorders

Disease Control


1. The Cranberry variety in Europe is called:BearberriesLingonberryEnglish mossberryBoth b and c

2. The pH requirement for the soil is: 6. 2 - 7. 0 4. 5 - 5. 0 4. 0 - 5. 5 2. 4 - 3. 3

True or False

True or FalseBogs and Marshes are layers of soil, peat, gravel and clay

General KnowledgeWhich of these statements are false about cranberries?

Cranberries can bounce when ripe They help prevent UTI and kidney stones They are native to South America They help prevent cancer and cardiovascular diseases