Post Harvest Physiology & Technology

Physiology Characteristic & Activities Post-Harvest Technology Physiology Damage Quality Evaluation

Fresh Fruit & Vegetables are Alive!

Living Indicators

Consume
O2 Substrates

Metabolically active
Tissue softening Starch to sugars Sorbitol to fructose Organic acids decreasing Flavor volatiles increasing Color changes

Evolve
CO2 Heat Ethylene Lose H2O through epidermis

Objective of Storage

Fresh fruit and vegs. Minimize these changes Extend the life span of the fruit/vegs.

Processed fruit/vegs Kill the fruit/vegs Sterilize to avoid spoiling Extend time of edible state

Types of Fruit

Climacteric
Apples Avocado Banana Mango Papaya Pears Tomato Melon, etc.

Non-climacteric
Grapes Orange Pineaple Strawberries Lemons Blueberries Cherries Cucumber, etc.

Climacteric vs. Non-climacteric

Types of Fruit

Respiration increases during ripening

100 80 60 40 20 0
Bloom

Fruit Growth Respiration Climacteric

Respiration Non-climacteric
10 Cell 20
division

30

40

50

60

70

80

90

100
Senescence

Cell enlargement

Maturation

Ripening

HORT 319 - Temperate Fruit and Nut Production

Climacteric vs. Non-climacteric

Types of Fruit

Ethylene content higher and increases more during ripening Fruit 100 Growth
80 60 40 20 0
Bloom

Ethylene Climacteric

Ethylene Non-climacteric
10 Cell 20
division

30

40

50

60

70

80

90

100
Senescence

Cell enlargement

Maturation

Ripening

HORT 319 - Temperate Fruit and Nut Production

Fruit Respiration in Response to Ethylene

Non-climacteric
100 90 80 70 60 50 40 30 20 10 0 1 2

Relative respiration

Rate dependent response to ethylene

Amount of ethylene dictates the ultimate level of response

1000 10 1 0.1 0

Days

Fruit Respiration in Response to Ethylene

Climacteric
120 100 80 60 40 20 0

Non-rate dependent

Relative respiration

React to a threshold level to give about same response

1000 10 1 0.1 0

1 2 3 4 5 6 7 8 9

Days

Climacteric fruit
Increased respiration at ripening Ripen faster Ethylene

Non-climacteric fruit
No increase in respiration Ripen slower Ethylene

Produce more Higher internal level Level increases at ripening Respond to applied ethylene in non-rate dependent fashion

Produce less Lower internal levels No increase at ripening

Applied Ethylene

Applied Ethylene

Rate dependent response

Storage of Fresh Fruit - Crops

Apples
3-10 months 40% stored

Stone fruit
2-8 weeks

Berries
1-2 weeks

Pears
2-7 months

Strawberry
1-5 days

Grapes
2-3 months

Fig
2-3 weeks

Nuts
1-4 years

Fruit various

HORT 319 - Temperate Fruit and Nut Production

Methods of Storage Refrigeration

Temperature
Lowers

All enzymatic processes Respiration Reduce microbial growth Sensitivity to ethylene Above tissue freezing point -2C to 0C

Optimal temperature

Important to remove field heat quickly

Methods of Storage Refrigeration

Humidity

97% RH = fruit does not lose moisture 95% RH = microbial 90% RH growth favored Wax coatings 90% RH = poor Shrink wraps microbial growth

Fruit is water in an expensive package Prevention

Loss of moisture
Less product 5% = shrivelling

Methods of Storage Modified Atmosphere Storage

Examples
Burying apples Film wraps Chemical packages to absorb ethylene

Not closely controlled

How does it work? Temperature Humidity Control of atmospheric gases

CO2 O2 Ethylene

Methods of Storage Controlled Atmosphere Storage

CA storage
Control
Temperature/humidity Oxygen Carbon dioxide Ethylene

For long term storage

Methods of Storage CA Storage of Apples

Oxygen Level
Lower to 3% from 21% Reduce respiration Reduce ethylene production If too low Anaerobic metabolism Off flavors

Carbon dioxide Level

Increase to 5% from 0.03% Reduce respiration Reduce ethylene production Inhibit the breakdown of pectic substances If too high
Anaerobic metabolism Off flavors

Methods of Storage CA Storage of Apples

Ethylene Level
One bad apple spoils the whole barrel Ripe/damaged fruit Release ethylene Induce other fruit to ripen

Decrease sensitivity
Lower temperatures Increase CO2 Decrease O2

Reduce levels
Air ventilation Electric fork lifts Separate ripe from unripe fruit

Remove ethylene via potassium permanganate

Post Harvest Disorders Superficial Scald

Most important storage disorder in apples Dark brown, slightly depressed

Caused by volatiles from the fruit Control

Air circulation Antioxidants in post harvest dip Do not store susceptible varieties

Post Harvest Disorders Water core

Translucent areas in the flesh

Can be induced by excessive heat More common in over mature fruit

Post Harvest Disorders Calcium-related Disorders

Bitter

pit

Sunburn Cork spot Cracking

Post Harvest Disorders Calcium-related Disorders

Bitter pit

Sunburn

Cork spot Cracking

Post Harvest Disorders Calcium-related Disorders

Bitter pit Sunburn

Cork

spot

Cracking

Post Harvest Disorders Calcium-related Disorders

Bitter pit Sunburn Cork spot

Cracking

Post Harvest Disorders Calcium-related Disorders

Role of calcium Functions in plant

Regulate cell division Regulate nitrogen metabolism Important component of cell wall

Not mobile in plant Moves slowly in soil

Compete with Mg and K for uptake Worse under high temperature conditions

Control: Calcium applications to the fruit

Post Harvest Disorders Calcium-related Disorders

Bitter pit
Impairment of selective permeability of cell membranes Cell injury and necrosis Browning begins internally Develops external blemishes

Sunburn
Direct sun exposure Fruit tissue loses water Cell collapses Tissue under skin collapses

Post Harvest Disorders Calcium-related Disorders

Deep cracking
Cell walls become thick and lose elasticity Fruit crack after rain or irrigation

Cork spot
After cell division cortical cells form additional cell walls within original cell Tissue hardens, ruptures, and browns