table grape postharvest handlingucce.ucdavis.edu/files/datastore/234-2216.pdf3 stem browning 0 hr 3...
TRANSCRIPT
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Carlos H. [email protected]
Table Grape Postharvest Handling
Three Main Problems
Add bleaching/hairline
Bleaching
BotrytisDecay
hairline
Use of SO2 to Control Decay
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Crisosto, C.H., L. Palou, D. Garner, and D.A. Armson. 2002. Concentration by time product and gas penetration after marine container fumigation of table grapes with reduced doses of sulfur dioxide. Horttechnology. 12(2):241-245.
•Initial
•Storage
Concentration x Time • At least 100 CT
– 100 ppm per hour– 200 ppm per 30 min– 400 ppm per 15 min
Smilanick, J.L.and D.J. Henson. 1992. Minimum Gaseous Sulphur Dioxide Concentrations and Exposure Periods To Control Botrytis-Cinerea. Crop Protection. 11(6):535-540.
Palou, L., C.H. Crisosto, D. Garner, L.M. Basinal, J.L. Smilanick and J.P. Zoffoli. 2002. Minimum constant sulfur dioxide emission rates to control Gray Mold of cold-stored table grapes. Am. J. Enol. Vitic. 53(2):110-115.
Luvisi, D.A. H.H. Shorey J.L. Smilanick, J.F. Thompson, B.H. Gump and J. Knutson. 1992. Sulfur dioxide fumigation of table grapes. University of California, Division of Agriculture and Natural Resources Bulletin 1932, 21 pp.
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Stem Browning
0 hr 3 hr 6 hr 9 hr
0.2-1.5% Water Loss During Harvest and Packing
2.0% Critical Threshold
• Sugraone
• Princess
• Thompson Seedless
• Autumn King
• Summer Royal
• Fantasy Seedless
• Marroo Seedless
• Autumn Royal
• Flame Seedless
• Scarlett Royal
• Sweet Scarlet
• Crimson Seedless
• Red Globe
Table Grape Cultivars & Maturity
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Pos
thar
vest
Han
dlin
g of
Tab
le G
rape
s Avenue Pack
1. Carrying Lugs to Avenue Packer
2. Trimming, Cleaning, and Sorting Fruit
3. Packing Fruit into Shipping Lugs
4. Field Lidding and Stacking
5. Initial SO2 Fumigation FAC/SO2
Pads
i.) Packer Inspection
6. Forced Air Cooling (FAC)
Storage Slow-Release SO2
Pad
Periodic Refumigation
Inspection by buyers or 3rd
partyLoading Pellets into
Refrigerated Truck/Van
Unloading at Terminal
Retail Distribution
Recooling & Holding
Avenue Pack
Harvest Preparation
• Treat avenues to prevent dust• Withhold irrigation• Level soil• Remove high cover crops• Prune some long canes;
remove some leaves
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Avenue Pack Field Pickers
• Selecting
• Harvesting
• Trimming
Avenue Pack Field Pickers
• Carrying lugs, TotesAvenue Pack Field Pickers
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Filed Packing table grapes in styrofoam boxes
• Trimming• Inspecting• Packing • Lidding
Avenue Pack Field
Pickers
Avenue Packaging
Stacking and Loading the Truck
Table Grape Containers/Packaging
• New corrugated types
EPS or Foam
Corrugated
TKV
RPC
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Pallets arriving for cooling, SO2 fumigation and cold storage
Avenue Pack Cold Storage
Stacked Boxes of Table Grapes Awaiting Transport for Cooling and SO2 Fumigation
• Palletization (pallet squeeze)• Unitization (netting or strapping)
Temperature Management Requirements
• Delayed cooling – ≤ 4-6 hours
• Fast Cooling Temperature – ≤ 6 - 8 hours
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•Storage Temperature –0.5 - 0oC
•Relative Humidity –90 - 95%
•Air Flow –20-40 cfm/ton
Temperature Management Requirements
Postharvest Biology and Technology of Kiwifruits
Carlos H. [email protected]
31%Butte
Yuba
Sutter
4%San Joaquin
Stanislaus
65%Tulare
Kings
Fresno
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TIME AFTER ANTHESIS (weeks)0 10 20 30 40
TO
TA
L S
UG
AR
: S
OL
UB
LE
SO
LID
S :
S
TA
RC
H :
TO
TA
L A
CID
S(%
fre
sh w
eig
ht)
0
2
4
6
8
10
FL
ES
H F
IRM
NE
SS
(kg
f)
7
8
9
10
FR
UIT
WE
IGH
T (
g)
0
40
80
120
160Soluble Solids
Total Sugars
Fruit Weight
FirmnessTotal Acids
Starch
Seed Color
White Tan DarkBrown
Black
Beever and Hopkirk, 1990
Physical and Compositional Changes during Development
StoragePotential
Pericarp translucency
or
Internal breakdown
Kiwifruit internal breakdown after 3 months cold storage
HARVEST SSC (%)
4 5 6 7 8 9
KIW
IFR
UIT
INT
ER
NA
LB
RE
AK
DO
WN
(%
)
0
20
40
60
80
100Sacramento Valley, 1998
San Joaquin Valley, 1998
San Joaquin Valley, 1999
Sacramento Valley, 2000
San Joaquin Valley, 2000
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Kiwi
Mature RipeHarvest Consumption
Starch
Sugars
SSC = 6.5% SSC = 15%
15.1-16.1 % DW
Consumer Acceptance (‘in-store’)
How to assure Consumer Quality • Minimum Maturity (6.2% SSC)• Maximum Maturity (<14 pounds)• Consumer Quality (>12.5% RSSC)
• Fruit Handler Quality (>15.1% DW)
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B
0
5
10
15
20
25
30
A
California Kiwin = 3156
0.4 0.62.2
6.1
14.5
23.5 24.1
17.6
7.7
2.40.6 0.3
Dry matter (%)
10 11 12 13 14 15 16 17 18 19 20 21 22 23
Fre
qu
ency
(%
)
0
5
10
15
20
25
30
35
40
45
50
B
Chilean Kiwin = 48
22.9
16.7
39.6
8.3 8.3
4.2
Dry matter (DM) distribution of ‘Hayward’ kiwifruit
A) California samples (1998-2009 growing seasons).
A) Chilean kiwifruit for 46 samples (2009-2010)
Kiwifruit Harvesting & Packaging
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Holding or Curing
Packinghouse Operations
Bin Dumping
Cleaning-Brushing- Sepals Removing
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Sorting
Sizing
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Tray packing
Volume Filled
USA Kiwifruit
HAYWARD PACKOUT BY CONTAINER TYPE
CONTAINERTYPE
2003/04 2004/05 2005/06 2006/07 2007/08 2008/09
TRAYS 1.55% 2.50% 2.27% 2.32% 4.50% 3.30%
3 LAYERS 5.77% 7.20% 3.39% 2.38% 1.34% 2.94%
BAGS/CP 8.23% 8.50% 14.23% 16.33% 23.22% 5.08%
VF (19.8# - 9k) 83.70% 78.70% 77.70% 76.65% 68.74% 70.08%
BINS 1.99% 3.00% 2.41% 2.31% 2.19% 4.06%
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-1.1°C -0.5°C
0°C 0.5°C
Containers The type of kiwifruit container with box liners do not interfere with the ethylene application.
TRAY PACKED
VOLUME FILLED
tri-wall
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Kiwifruit ripening
Mature(Harvest)
Ripe(Consumption)
WAIT… I’m not “READY TO EAT” yet!!
EAT ME… I’m “READY TO EAT”!!
• Hard• Starchy• Sour• Odorless• 6.5 - 7.0% HSSC• 13.5 - 14% RSSC• 17% DW
• Soft, Juicy• No starch • Sweet, • Aromatic• Tasty• 13.5 - 14.0% RSSC• 17% DW
LOWConsumer
Acceptance
HIGHConsumer
Acceptance
Storage 4-12 months
Preconditioning (4- 21 days)
Kiwifruit Postharvest Handling Tips
• Minimum Maturity (6.5% SSC)
• Maximum Maturity (<14 pounds)
• Consumer Quality (>12.5% RSSC)
• Disease Management (gray mold)
• Ethylene (5-10ppB)
• Temperature Management (32oF & 90% RH)
• Controlled Atmosphere
More information:http://www.uckac.edu/postharv/ and http://postharvest ucdavis edu
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Avenue PackCold Storage
• Storage
• SO2 fumigation (7-10 days)
• Inspection
Sh
ed P
ack
• Selecting
• Packing• Trimmin
g
Pos
thar
vest
Han
dlin
g of
Tab
le G
rape
s Shed Pack
1. Fruit is Placed in Picking Lugs
2. Lugs Placed in Shade of Vine3. Transportation to Packinghouse4. Lugs are Delivered to Packer5. Trimming, Cleaning, and Sorting6. Packing into Shipping Lugs
7. Packer Inspection
9. Initial SO2 Fumigation FAC/SO2
Pads
Forced Air Cooling (FAC)
Storage Slow-Release SO2
Pad
Periodic Refumigation
Inspection by buyers or 3rd
partyLoading Pellets into
Refrigerated Truck/Van
Unloading at Terminal
Retail Distribution
Recooling & Holding
8. Lidding
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Shed Pack
• Lidding• Staking• Unitization• Cooling
SO2
Generating Pads
One and Two phases
The Box Liner System
• COMPONENTS– SO2 pad
– Box Liner
– Bottom pad
– Cluster bag
– Box type
– Inner packaging
– Season/country
– Cultivar
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Containers The type of kiwifruit container with box liners do not interfere with the ethylene application.
TRAY PACKED
VOLUME FILLED
tri-wall
Avenue Pack Cold Storage
Pallets arriving for cooling, SO2 fumigation and cold storage