1. Factor influencing food deterioration
Presentation 3.2

2. quality products are produced in the fields!
but, the quality of a product
is maintained and enhanced during
its harvest and post-harvest management.
Presentation 3.2

3. Food Deterioration and its Causes

4. What is food deterioration, and how can food science minimize its effects?

5. Food deterioration includes:
changes in organoleptic quality (how something is perceived by a sensory organ)
nutritional value
food safety
aesthetic appeal
color
texture
flavor
To some degree, all foods undergo deterioration after harvest.
The role of food science is to minimize negative changes as much as possible.

6. Product quality at harvesting
Presentation 3.2

7. Product quality after improper mechanical grading process.
Presentation 3.2

8. Now it is waste...how many opportunities
have been lost!
Presentation 3.2

9. Loss in quantity and quality between harvest and consumption:
LOSS OF HORTICULTURAL CROPS
Loss in quantity and quality between harvest and consumption:
5 - 25% in developed countries
% in developing countries

10. CATEGORIES OF DETERIORATION
any change in the appearance, smell, or taste of a food product that makes it unacceptable to the consumer.
Food DETERIORATION results in economic loss to producers, distributors, and even consumers.

11. Causes of Food Deterioration
Phisiology
Microbial spoilage
Chemical reactions can also reduce food quality
Exposure to air or light (oxidative rancidity)
Reactions caused by enzymes in the food leading to off-flavors
Other chemical reactions/interactions
Cold storage temperatures can minimize chemical re

12. Table 1. Useful Shelf Life at 70 F
Food Days
Meat to2
Fish to 2
Poultry to 2
Dried, smoked meat 360+
Fruits to 7

13. Table 1. Useful Shelf Life at 70 F
Food Days
Leafy vegetables 1 to 2
Root Crops 7 to 20
Dried seeds

14. The three general categories of food deterioration are:
Physical
Chemical
Biological
Factors that cause food deterioration include: light, cold, heat, oxygen, moisture, dryness, other types of radiation, enzymes, microorganisms, time, industrial contaminants and macroorganisms (insects, mice, and so on).

15. WHAT CAUSES FOOD DETERIORATION?
Deterioration can be caused by one or more of the following:
Microorganisms such as bacteria, yeast and molds;
Activity of food enzymes;
Infestations by insects, parasites and rodents;
Inappropriate temperatures during processing and storage;
Gain or loss of moisture;
Reaction with oxygen;
Light;
Physical stress or abuse; and
Time.

16. BIOLOGICAL CHANGES CAN INCLUDE
WILTING
DISCOLORATION
SLIME FORMATION/COAGULATION
OFF-FLAVORS
OFF-ODORS
EXCESSIVE MICROBIAL NUMBERS/TOXINS

17. CHEMICAL CHANGES CAN INCLUDE
OFF-FLAVORS
OFF-ODORS
DISCOLORATION (BROWNING, FADING)
TEXTURAL CHANGES
CONTAINER INTERACTIONS

18. CONTROL OF CHEMICAL CHANGES
AVOID EXCESSIVE HIGH TEMPERATURES
AVOID EXPOSURE TO LIGHT
MINIMIZE EXPOSURE TO OXYGEN
PROPER PROCESSING TO MINIMIZE MAILLARD REACTIONS DURING PROCESSING

19. Reduce losses:
1. Understand biological en environmental factors involved in deterioration
2. Use postharvest techniques that delay senescence and maintain the best
possible quality
Presentation 3.2

20. BIOLOGICAL FACTORS INVOLVED
IN DETERIORATION
1. Respiration
2. Transpiration
3. Growth and development
4.Compositional changes
5. Physiological breakdown
.6.Pathological breakdown
7. Physical damage
Nest of gray mould

21. ENVIRONMENTAL FACTORS INFLUENCING DETERIORATION
2. Relative humidity
3. Atmosphere composition
4. Ethylene
5. Light
1. Temperature
Leather rot
Rhizopus rot

22. Principles of postharvest management of FFV
Product quality maintenance (reduce loses)
Generate product added value
Presentation 3.2

23. Key processes during the
Fruits and vegetables as PERISHABLE products
Key processes during the
post-harvest- life :
Respiration .
Transpiration .
Maturity process.
Presentation 3.2

24. Typical life cycle of living tissues
Development/growth (metabolic,biosynthetic reactions) ↓
Maturation
Ripening
Senescence (catabolic, degradative reactions)
Deterioration

25. BIOCHEMICAL REACTIONS OF RESPIRATION

26. Plants have the ability to utilize energy from sunlight for synthesis of carbohydrates using CO2 and H2O in the air; photosynthesis.
CO2 + H2O + (sunlight)  (CH2O)n + O2
Organisms consume carbohydrates and convert them into energy through an enzymatic process called respiration.
C6H12O6 + 6O2  6CO2 + 6H2O Kcal

27. Respiration Internal:
Factors affecting the respiration rate of FFV:
Internal:
Type of tissue or organ: Leaves > fruits> roots.
Product size: bigger size< respiration rate.
Stages of development: young leaves >respiration. In fruits will depend on their classification as climacteric or non-climacteric.
Presentation 3.2

28. Respiration
Presentation 3.2

29. Perishability rate. PERISHABILITY INDEX Very high High Moderate Low
Very low
POTENTIAL LIFE
(WEEKS)
< 2 weeks
2 - 4 weeks
4 - 8 weeks
weeks
> 16 weeks
PRODUCTS
broccoli, cauliflower,
blackberry, strawberry
avocado, pineapple,
celery, tomato
lemon, watermelon
mango, potato,
onion, apple,
garlic, pear
nuts, dried fruits.

30. Respiration External:
Factors affecting the respiration rates:
External:
mechanical damage and product’s sanitary condition.
temperature.
atmosphere composition (< Oxygen and CO2< respiration; > ethylene > respiration).
physical barriers (waxes, plastic films, etc.)
Presentation 3.2

31. Presentation 3.2

32. Presentation 3.2

33. Temperature effects on
respiration rate.
At temperatures above the optimum, the rate of deterioration increases 2 to 3 fold for every 10ºC rise in temperature.
High temperature-increases the transpiration rate.
30ºC
20ºC
Respiratory rhythm
10ºC
Time

34. Transpiration
Loss of water, as vapor, from the product’s area exposed to the air, throughout the cuticle, lenticels, stomas, etc. It depends on:
Internal factors:
species and variety.
type of tissue.
Presentation 3.2

35. Transpiration Temperature (> temperature> transpiration)
External factors:
Relative Humidity (<RH> transpiration).
Temperature (> temperature> transpiration)
Altitude (higher altitude< transpiration).
Presentation 3.2

36. reducing transpiration rates Relative humidity management.
Is the moisture content (as water vapor) of the
atmosphere, expressed as a percentage of the amount of
moisture that can be retained by the atmosphere at a
given temperature
RH can influence water loss, decay development,
incidence of physiological disorders, and uniformity of
fruit ripening.
Presentation 3.2

37. reducing transpiration rates
Curing.
Waxes and others surface coatings .
Polymeric films for packing.
Avoiding physical injuries.
Adding water to those commodities that tolerate misting with water.
Presentation 3.2

38. waxing fruits Wax layer restricts the gases interchange.
Air in the internal
Cavity

39. reducing transpiration rates Wetting floors in storage rooms.
Adding crushed ice in shipping containers
Presentation 3.2

40. Ripening Process Post-harvest technology: to delay
Physiological process that occur at the cellular level. After finishing the anabolic process, a series of catalytic reactions start –degradation of: chlorophyll, aromas, organelles and finally causing cellular collapse/death.
Post-harvest technology: to delay
as long as possible, the tissue
disintegration/senescence phase
Presentation 3.2

41. Ripening Of Fleshy Fruits
Last part of the fruit development process
Ripening Period
Cell Expansion Period
Fruit
Fresh
Weight
Maturity (Full sized fruit)
Cell
Division
Period
Pollination/
Fertilization
Time

42. Ecological Function of Fruit Ripening
Ripening must happen when the seeds are mature
In order for ripening and seed maturity to happen together, the plant must control the process

43. So What Is Ripening?
Increase in “sweetness” due to conversion of starch sugars
Softening due to a breakdown of cell walls
Less “tartness” due to decrease in acidity
Increase in flavor compounds
Color change
Changes in respiration due to all

44. Starch to Sugar Conversion
Banana
Sugar %
Starch
Days

45. Softening of Fruit % content of soluble pectin Soluble pectin
Fruit Firmness, kg pressure
Firmness
Days in storage

46. Pectin Substances-Plant Gums
Plant cell wall showing Pectin

47. Pectin Substances-Plant Gums

48. Pectin Substances-Plant Gums
Role of Pectin in Plant Tissue (fruits)
In outer cell walls, closely associated with cellulose – precursor of pectin: Protopectin
Absorb water and transfer it among cells
Responsible for firmness, texture (fruits & veggies)
Softening during ripening
Breakdown of colloidal stability in fruit juices

49. Pectin Substances-Plant Gums
Change in pectin substances during ripening
Protopectin in middle lamella between cell walls soluble pectin
Reduce cell wall thickness
Softening & Ripening
Decrease the degree of esterification of carboxyl groups with methyl alcohol

50. Pectin Substances-Plant Gums
Pectin is a polymer of α-Galacturonic acid with a variable number of methyl ester groups.
Methylated ester of Polygalacturonic acid
Chains of 300 to 1000 glalacturonic acid units
Joined with 1α→4 linkages
This structure shown here is three methyl ester forms (-COOCH3) for every two carboxyl groups (-COOH)
hence it is has a 60% degree of esterification, normally called a DE-60 pectin

51. What is Control Mechanism?
That insures:
“ripening and seed maturity
happen together”

52. Controlling Ripening The mechanism plants use is a gas:
Ethylene: C2H4 produced in response to seed maturation (less auxin???)
How does ethylene control ripening?
Stimulates production of enzymes that
Convert starch to sugar
Break down cell walls
Break down acids

53. Ripening Of Fleshy Fruits
Cell Expansion Period
Ripening Period
Increasing
Fruit
Fresh
Weight,
Respiration
Level,
Gas
Production
Etc.
Ethylene
Respiration
Cell
Division
Period
Flavor
components
Pollination/
Fertilization
Optimum eating stage
Optimum storage stage

54. STRAWBERRY –EXTERNAL COLOUR CHANGES.

55. Fruit ripening Loss of chlorophyll (undesirable in veg.)
Production of carotenoids and antocianines.
Starches conversion into sugars.
Changes in organic acids, proteins and fats.
Reduction in tannins and fungistatic compounds.

56. MANGO-INTERNAL COLOUR CHANGES

57. Avoid the negative effect of external factors
To reduce and delay the action of the internal factors that are responsible for product deterioration
Avoid the negative effect of external factors
Post-harvest
Quality maintenance
Presentation 3.2

58. Preservation Methods:
Refrigeration/chilling : some fresh produces can rapidly deteriorate under unrefrigeration, which affect the EP cost to be greater. Some precuts and convenience fresh produces such as salad greens should be delivered at temperature of approximately 34 ̊ F to 36 ̊ F.

59. Waxing: The wax prevents moisture loss and also contributes to the appearance of the produce. Some items likely to be waxed are apples, avocados, bell peppers, cantaloupes, cucumbers, eggplant, grapefruit, lemons, limes, melons, oranges, parsnips, passion fruit, tomatoes, and etc.
Presentation 3.2

60. Controlled-atmosphere storage: This room is sealed and oxygen is removed, then variety of other gases are introduced in order to retarding spoilage and reducing the rate of respiration, but the produce that will rapidly deteriorate after removed from the controlled room.
Chemically treated produce: The produce will have a longer shell life.

61. What is chilling?
A unit operation in which temperature of a food is reduced between -1 and 8 C.

62. Effect of temperature
Biochemical changes caused by micro-organisms and naturally occurring enzymes increase with temperature.
Therefore, by reducing temperature we reduce the biochemical changes.

63. Why we chill foods? Enhances Shelf life
To reduce the rate of biochemical activity (respiratory rate of foods)
To reduce the rate of microbial activity
To preserve sensory and nutritional value of foods
Consumers consider chilled foods, because easy to prepare, high quality, healthy natural and fresh

64. Refrigeration Temperature control.
Product protection from sun heat (full sunlight) after harvesting.
Pre-cooling treatments to remove field heat.
Refrigeration.
Maintaining the cold chain.
Presentation 3.2

65. Key factor affecting product deterioration rate.
Temperature
Key factor affecting product deterioration rate.
is the most effective tool for extending the shelf life of fresh horticultural commodities.
Key effect on spores germination and pathogenic growth.
Presentation 3.2

66. Temperature
Presentation 3.2

67. TºC Temperatures above or below the optimal range, can cause product
deterioration due to:
Chilling injury.
Freezing injury.
Heat injury.
TºC
Presentation 3.2

68. Chilling Injury Temperature
Chilling injury causes undesirable physiological changes (external or internal browning, skin blemishes, failure to ripen)
Fruits and vegetables undergoing chilling injury should be stored above a certain temperature
Chilling injury results from imbalance of metabolic activity
There is an overproduction of some toxic metabolites
Presentation 3.2

69. Examples of foods undergoing chilling injury
Apples (<2-3 C)
Bananas (< C)
Lemons (< 14 C)
Mangoes (<10-13 C)
Melons, pineapples, tomatoes
(< 7-10 C)

70. Chilling injury.
Presentation 3.2

71. Heat of respiration (Watts/tonne)
0 C C C
Apples
Bananas
Oranges
Carrots
Potatoes
Source: Leniger and Beverloo (1975) and Lewis (1990)

72. Temperature
Freezing:
Freezing produces an immediate collapse of tissues and total loss of cellular integrity.
Presentation 3.2

73. Direct sources of heat can rapidly heat
Temperature
Heat injury:
Direct sources of heat can rapidly heat
tissues to above the thermal death point of
their cells, leading to localized bleaching or
necrosis or general collapse.
Presentation 3.2

74. Cooling
Objective: to remove the field heat.
Movement of the caloric energy from the product to the cooling substance.
Presentation 3.2

75. waxing fruits Wax layer restricts the gases interchange.
Air in the internal
Cavity 75

76. manipulation of the environment
around the produce
Environment
Modified and controlled atmosphere storage
Presentation 3.2

77. Controlled Atmosphere (CA)
Environment
Controlled Atmosphere (CA)
Apples, as any living entities..breath
21% Oxigene
0.35% CO2
Cold room
0ºC
2% O2
1% CO2
Filters

78. Manipulation of the environment
around the produce
Presentation 3.2

79. Environment Modified atmosphere (MAP) 21% O2 0.035% CO2
Modify the concentration of gases in the produce packing.
Reduce respiration rate.
Reduce ethylene action.
Delay ripening & senescence.
Increase product’s shelf life. O2
CO2 O2
CO2

80. Environment Modified atmospheres
Use of MAP during packing is highly increasing.
Usually designed to maintain 2% - 5% of O2 and 8% - 12% of CO2, extend shelf life of fresh-cut fruits and vegetables.
Presentation 3.2

81. MODIFIED ATMOSPHERE PACKAGING (MAP)

82. C6H12O6 + O2 ------- CO2 +H20+ Energi (ATP) PANAS
Respirasi
C6H12O6 + O  CO2 +H20+ Energi (ATP) PANAS
CO2
Energy
ATP O2
H2O

83. DEFINITION
Modified atmosphere is a condition of atmosphere (normally in a package of commodity) around the commodity that is different from that of air (78.08% N2, 20.95% O2, and 0.03% CO2).
Usually this involves reduction of O2 and/or elevation of CO2 concentrations.
Modified atmosphere packaging (MAP) involves the exposure of produce to the atmosphere generated in a package by the interaction of produce, the package and the external atmosphere.
Different additives that may affect the atmosphere may be introduced into the package before it is sealed.
The main feature distinguishing MAP from controlled atmosphere (CA) is that , in the case of MAP, active human involvement stops at the moment of sealing.
Wide spectrum of techniques of MAP from Individual sealed packaging to the more intricate control of microorganisms in the new package of salad bar items.
MAP is a multidisciplinary technology of maintaining freshness that utilises basic principles of chemistry, physics, plant physiology and pathology, microbiology, food science, engineering, polymer chemistry.

84. The MAP System Plastic Film Area Volume Permeability O2
Permeability CO2
thcikness
CO2i
CO2e
O2i
Produce
Weight
Oxygen uptake
CO2 Production
O2e

85. MAP should be considered as a supplement to proper temperature and relative humidity management

86. PRINCIPLES OF MAP
MAP is a dynamic system during which respiration and permeation occur simultaneously.
Factor affecting both respiration and permeation must be considered when designing a package.
Commodity mass, temperature, O2, CO2, and C2H4 partial pressure and stage of maturity are known to influence respiration in a package.
Type, thickness, intended holes, and surface area of packaging film, as well as temperature, RH, and gradient of O2 and CO2 partial pressures across the film, are known determinant of permeation.
Package equilibrium or steady state is defined as the point at which the commodity CO2 production and O2 consumption rates are equal to the permeation rates of the respective gases through a package at a given temperature.
Poorly designed package will become anaerobic or develop unacceptable levels of CO2 before equilibrium is achieved.

87. MAP for fruits and vegetables
Various films have been used for packaging F&V to minimize respiratory anaerobiosis and potential microbiological hazards
In China and Japan sealed-packaging has become a common new technique for citrus fruit storage.
Sealed-package of many F&V are commonly available on the shelves of supermarket.
One of the novel approaches in MAP of F&V is the introduction of a gas mixture of desirable composition into a package before sealing.

90. Presentation 3.2

91. Commercial use
CA is used for transporting and storage of apples, pears, less used in kiwifruits, avocados, nuts, dry fruits and persimmon.
MA- for long distance transport is used in mangoes, apples, bananas, avocados, plums ,strawberries, blackberries, peaches, figs, nectarines.
Presentation 3.2

92. Food Preservation So, how does food preservation work?
All of the food preservation processes work by slowing down the activity and growth of disease causing bacteria, or by killing the bacteria all together. They also slow down or stop the action of enzymes which can degrade the quality of the food.
Temperature
Water Activity pH
Water Activity aw is a term used to describe the relative availability of water in a substance.

93. Food Preservation
Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness and extend its shelf-life.
Food processing methods that are used to preserve foods include:
Refrigeration and freezing
Canning
Irradiation
Dehydration
Freeze-drying
Pickling
Pasteurizing
Fermentation

94. Cold storage Chilling Freezing slowing microbical growth
reduce enzymatic and chemical reactions
slow postharvest metabolism
reduce moisture loss
Freezing
slowing microbial and chemical reactions
water immobilization
reducing molecular mobility
some microbial destruction

95. Control of redox potential
CA/MAP
prevent postharvest ripening
reduce microbial activity

96. Reducing aw drying freeze-drying humectants freezing
slowing microbial and chemical reactions
water immobilization
reducing molecular mobility

97. Fermentation
inhibition of spoilage/pathogenic flora by beneficial microbial flora
consumption of substrate for biochemical/chemical reactions
production of antimicrobials
acidification

98. Preservatives acidification other preservatives pH change
antimicrobial property
other preservatives
antimicrobial
antioxidant
enzyme inhibitor
control redox potential

99. Chilling texture degradation in vegetables
cold shortening of muscle foods, staling of bread

100. Freezing
small many crystals desired, fast freezing entrapment of solutes, less than max concentration in the unfrozen phase
large crystals, slow freezing max concentration of solutes, tissue damage, partial dehydration,
local freeze concentration
freezer burn, sublimation of ice, dry brown spots on poultry, beef
antimicrobial effect due to concentration, intracellular freezing
destabilization of proteins, vitamin and pigment degradation, oxidation of lipids

101. Concentration and dehydration
concentration > 20% moisture
dehydration < 20% moisture
evaporation, crystallization, sublimation, membrane separations
microorganisms survive, can recover, grow depending on aw

102. Modified atmosphere closed storage rooms, allow respiratory activity
in packaging, remove air, replace with other gases, N2, CO2
vacuum packaging
vacuum, nitrogen: cheese, meat
CO2 : fruits and vegetables, meat

103. Packaging glass, metal, plastics, paper
transport of gases, water vapor, low MW components
resistance (mechanical, heat, chemical)
oxygen, carbon dioxide, moisture permeability
light transmission
inertness

104. Aseptic packaging 1. product sterilization 2. package sterilization
3. Aseptic filling and sealing
Longer shelf life, better quality (?)

105. Hurdle technology
developed for limiting the growth of microorganisms in nonsterile foods (Leistner, 1978)
combined effects of preservation methods > sum of effects individually or large amounts of a single factor

106. Hurdle technology has been used unintentionally pickles
pH + preservative (acid) + salt
sausage
aw + smoke + salt + spices + preservatives
IMF (dried fruit, soft cookies)
aw + heating + preservatives
pastırma
salt + spices + aw

107. Thank you

108. Preharvest factors affecting the quality
of fresh fruits and vegetables.
Climatic conditions:
Temperature and light intensity can influence the content of ascorbic acid, carotenes, riboflavin, thiamine and flavonoids.
Rainfall affects the water supply and the susceptibility of plant organs to mechanical damage and decay.
Presentation 3.2

109. Causes....factors favoring quality decay.
Primary damages are the result of inappropriate
technologies and handling during the post-harvest chain:
• inappropriate Infrastructure for produce packaging and storage.
• improper transport conditions. • lack of planning (i.e.. harvesting). • delays, improper conditions during distribution and marketing.
Presentation 3.2

110. Causes....factors favoring quality decay.
during periods of oversupply-poor handling increase.
poor or inappropriate harvesting techniques.
poor produce handling.
damages originated during handling and transport.
delays during the distribution process.
loses of weight and water.
Presentation 3.2

111. cleaning and disinfection
Post-harvest procedures
Harvesting
Selection,
cleaning and disinfection
Reception
Pre-cooling
Other treatments
Grading
Drying
Storage
Transport
Packing and packaging
Presentation 3.2

112. Harvesting Associated hazards
inappropriate maturity at harvest (over ripening increases sensitivity to quality decay ; immature fruits market rejection).
inappropriate harvest technique (mechanical damages-physical injuries).
climatic conditions at harvesting (free water, exposition of product to direct sun light )
harvesting wet products (increase sensitivity to quality decay)
inappropriate harvesting recipes/containers ( physical injuries).
Presentation 3.2

113. Recommendations
training personnel on optimum maturity indices.
Application of appropriate maturity indices based on: external quality color, consistence, phenological stage, etc.
Harvesting time: early in the morning or late in the afternoon in order to minimize the sun effect.
Optimizing harvesting recipes/containers (size, materials, height, number of produce layers, conditions, etc. )
protection of product of direct sun intensity.
Presentation 3.2

114. Produce reception Associated hazards
uncovered areas (direct exposition of products to sun light and adverse climatic conditions)
inappropriate handling of the product during loading and unloading.
inappropriate product heaping (mechanical damages).
delays in the operations (if conditions are inappropriate they can generate increasing product temperature and quality decay)
lack of planning during harvesting (increase delays in the operations).
no methods applied to remove field heat or use of inappropriate ones.
Presentation 3.2

115. Presentation 3.2

116. Possible Hazards associated
Pre-cooling
Possible Hazards associated
Definir actores/roles/
Expectativas.
If the methods of pre-cooling are inappropriate, they can:
produce dehydration of the product (i.e.. high speed of cooling air)
tissue damage –i.e. as result of inappropriate packing -product contact with ice.
produce quality decay caused by sensitivity of the product to water exposition.
accelerate quality decay by accumulation of water in some areas of the product (between leaves and calyx)
Presentation 3.2

117. Cleaning and disinfection
Definir actores/roles/
Expectativas.
Cleaning and disinfection
Objective: Removing impurities from the product.
Definir actores/roles/
Expectativas.
Washing methods:
Web methods:
Immersion (product floating).
Spraying .
Dried methods:
Brushing.
Inhalation/aspirate.
Presentation 3.2

118. Cleaning and disinfection
Definir actores/roles/
Expectativas.
Cleaning and disinfection
Possible Hazards associated
Definir actores/roles/
Expectativas.
product water sensitivity.
poor water quality.
mechanical damage (inappropriate conditions of brushes, etc).
water accumulation in the product can cause product quality decay.
Presentation 3.2

119. Grading methods: by size, weight, color, etc.
Associated Hazards
Mechanical damages by vibration, impact/hitting, compression, etc. caused either by poor handling or inappropriate equipment maintenance and design.
Grading methods: by size, weight, color, etc.
Presentation 3.2

121. Over packing (many product layers).
Packing and packaging
Associated Hazards
Definir actores/roles/
Expectativas.
poor packing design (reduces efficiency and increases the risk of mechanical and biological hazards).
improper packing (lack of ventilation, low material resistance, sharp and wrinkled surfaces, etc.).
Over packing (many product layers).
Presentation 3.2

122. Inappropriate pile up during packing.
Packing and packaging
Associated Hazards
Definir actores/roles/
Expectativas.
Inappropriate pile up during packing.
packing products with different degree of maturity.
mechanical damages caused by personnel or improper design of mechanical grading machines.
Problems regarding over-handling of products and inappropriate process flows during post-harvest handling.
Presentation 3.2

123. Associated Hazards: mechanical, physical, biological damages.
Storage
Associated Hazards: mechanical, physical, biological damages.
Inappropriate design of cooling rooms.
Poor or lack of equipment maintenance and cleaning programmes.
Lack of control of temperature and Relative Humidity conditions.
Lack of control on personnel entrance to the cooling rooms.
Poor or lack of cooling rooms cleaning programmes.
Inappropriate distribution/location of the product inside the cooling room (reducing air circulation).
Presentation 3.2

124. Associated hazards: chemical, biological, mechanical damages.
Transport
Associated hazards: chemical, biological, mechanical damages.
Bad conditions of the vehicles tents/covers.
Poor cushioning systems of the vehicles.
Inappropriate systems of loading and unloading.
Uncovered vehicles, expose the product to the negative effect of the environmental conditions.
poor control of temperature and relative humidity in the refrigerated transport systems.
Inappropriate systems of packing (p.e. in bulk).
Presentation 3.2

125. INNOVATIONS IN THE TRANSPORT
Definir actores/roles/
Expectativas.
INNOVATIONS IN THE TRANSPORT
Presentation 3.2

126. Loading and unloading systems efficiency
Definir actores/roles/
Expectativas.
Loading and unloading systems efficiency
Presentation 3.2

127. Other Post-harvest treatments
Definir actores/roles/
Expectativas.
Associated hazards: increase product’s susceptibility to biological, mechanical damages and quality decay.
Improper handling during treatment application.
Inappropriate application of the treatments (p.e. temperatures above or below the optimum recommended).
Improper RH conditions.
Poor equipment maintenance and cleaning.
Doses above the recommended ones (i.e.. irradiation dosages).
Presentation 3.2

128. Cold chain harvesting To protect the product from direct sun light.
Quick transport to the packaging.
harvesting
Pre-cooling
Minimize delays before pre-cooling.
Uniform product’s cooling.
Store the product at optimum temperature
conditions .
Practice first in first out rotation.
Ship to market as soon as possible.
Temporal
storage
Use refrigerated loading area.
Cool truck before loading.
Load pallets towards the center of the truck.
Avoid delays during transport.
Monitor product temperature during transport.
Transport
Presentation 3.2

129. Final Considerations
There is not a direct relation between a given post-harvest technology efficiency and its cost. Expensive equipment does not always imply high efficiency, and even the best equipment, without proper management may have little utility and poor results. Effective training and supervision of personnel must be an integral part of quality and safety assurance programs.
Presentation 3.2

130. Final Considerations Proper harvesting time, avoid direct sun light,
Proper product handling during the post-harvest Chain
relies in understanding the factors that affect the quality
and safety of the product, and the different mechanisms to
minimize their impact. Simple handling practices can have
important impact on product quality and safety
maintenance.
Proper harvesting time, avoid direct sun light,
proper handling, proper ventilation, etc.
Presentation 3.2