POSTHARVEST HANDLING OF BRAMBLES

PENELOPE PERKINS-VEAZIENCSU

KANNAPOLIS NCpenelope_perkins@ncsu.edu

DIFFERENCES FROM OTHER CROPS

• MUST BE FULLY RIPE

• MUST PICK INTO FINAL CONTAINER

• NO WASHING

• RAPID COOLING AND COLD CHAIN CRITICAL

• NO MECHANICAL SORTING

• CONSUMERS EAT WITHOUT WASHING

SYSTEMS

1. ON FARM/FARMERS MARKET

-U Pick

-Pick into larger containers (quart)

-Softer varieties can be used

2. SHIPPING

-Pick into small containers (pint)

-Cold chain management is critical

-Use only firm varieties

STEPS FOR QUALITYY

PREHARVEST

• VARIETY SELECTION

• CONTAINER

• HARVEST/HANDLING SYSTEM

VARIETY SELECTION

FIRMNESS: GET IT OFF THE PLANT WITHOUT

LEAKING

SHAPE AND SIZE: ROUND/LONG, LARGE /SMALL (WHAT FITS YOUR PACKAGE AND MARKET?)

SHELF LIFE: DECAY RESISTANCE, TRANSPORT RESISTANCE

OTHER DEFECTS: SUNBURN, RED DRUPE

FIRST STEP IN POSTHARVEST LIFE:

FIRMNESS (COMPRESSION)

FIRMER IS MORE RESISTANT TO BRUISE AND LEAK

FIRM

SOFT

SELECTIONS

NATIONAL SHIPPING

NAVAHO

NATCHEZ

APACHE

ARAPAHO

OUCHITA

CHESTER THORNLESS

NUMBER OF BERRIES PER PINTNUMBER OF BERRIES PER PINT40 NAVAHO 40 ARAPAHO35 CHESTER30 OUACHITA25 APACHE25 NATCHEZ

CONTAINERS

• PLASTIC CLAMSHELL• ½ PINT, PINT, 12 AND 18 OZ (NO

MORE THAN 3 LAYERS)• VENTED ON TOP AND SIDES• UPICK/FARMERS: QUART

AND LARGER

CONTAINER

2 LB BASKET FOR LOCAL ONLY

CLAMSHELL WITH ROUND HOLES

CLAMSHELL WITH SLITS

STACKABLE

MASTER FLATS OR CARTONS

REINFORCED CORNERSSIDES STACK VERTICALLYFORCED AIR VENTSHOLD 12 CLAMSHELLS

MASTER WITH AIR VENTS

TOP FLAT GUARD

PICK FULL BLACK, FIRM

BE GENTLE!

KEEP FRUIT SHADED WHILE PICKING

SHADED SIDE N-S PLANTING

70F 80F

DON’T OVERFILL

MOLDS/FUNGAL

BOTRYTIS-GRAY MOLD

PICK EVERY 2-3 DAYS TO AVOID OVERRIPE AND DECAYED FRUIT

PICK OFF OVERRIPE/DECAYED FRUIT AND DISCARD

OTHERS: ANTHRACNOSE, RUST, CLADISPORIUM, FUSARIUM, YEASTS

RUST

INJURY

RAIN DAMAGESUNBURN

HEAT/BRUISE

RED DRUPE

AVOID THESE FRUIT WHEN PICKING

POSTHARVEST

PREHARVEST

PACKING SYSTEM 1

PICK INTO CLAMSHELLPLACE CLAMSHELLS IN TOMATO BOXTRANSPORT TO SHEDCHECK/REPACK FRUIT IN CLAMSHELLSPLACE IN MASTERS AND PUT IN COLD ROOM

PACKING SYSTEM 2 FIELD ONLY

PICK INTO CLAMSHELLSBRING TO FIELD PACKHOUSESORT FOR LEAK, DAMAGEPLACE INTO REEFER

PACKING GUIDE CHART

SANITATION: CONSUMERS DON’T ALWAYS WASH FRUIT!

PROVIDE WASH STATION AS WELL AS TOILET FACILITIES

STEPS FOR QUALITY

POSTHARVEST• COOLING

• CA/MA

• TRANSIT

COOLING BLACKBERRIES• DELAYS DECAY

• REDUCES RESPIRATION/WEIGHT LOSS

• CAN CAUSE CONDENSATE IF CHANGES IN TEMPERATURE OCCUR

COOLING IS THE MOST EFFECTIVE PRETREATMENT FOR BLACKBERRY SHELF LIFE !

DISEASES

• RHIZOPUS (LEAKY ROT) >41 F

• BOTRYTIS (GRAY MOLD) >32 F

• ANTHRACNOSE >41 F

02468

101214

32 41 68

RESPIRATION RATE

DAYS LIFE

TEMPERATURE INCREASE

RESPIRATION INCREASESWEIGHT LOSS INCREASESDECAY INCREASES

CONDENSATION

• WARM AIR HOLDS MORE MOISTURE THAN COLD AIR

• AS AIR COOLS, WATER FALLS OUT ONTO COLDEST SURFACE

• PLASTIC COOLS FASTER THAN FRUIT

COOLING

• ROOM/ REEFER COOLING

• FORCED AIR COOLING

http://www.storeitcold.com/

ROOM COOLING:ALLOW AIR MOVEMENT BETWEEN

BOXES AND FLATS

VENTS IN MASTER FOR AIR FLOW WITHIN CARTON

COLD ROOMS

• RAILWAY CARS + ELECTRIC MOTOR + DIESEL GENERATOR

• SELF-CONSTRUCTED• USED RESTAURANT COLD/FREEZER

ROOMS• OFTEN FA IS INSIDE A LARGER COLD

ROOM• CONVERT AC UNIT TO COOLING (COOL-

BOT) http://www.storeitcold.com/

EVAPORATOR UNIT

REINFORCED CONCRETE FLOOR

POLY U FOAM

5 CM

CONCRETE SUB FLOOR

COOLING ROOM DIAGRAMCOOLING ROOM DIAGRAM

STEEL OR AL FRAME SUPPORTS, 2 M CENTERS

DOOR

SOLID RUBBER LOWER SEAL

AL CHANNEL, SLIDING DOOR TRACK, FOAM, RUBBER SEAL

10 CM

7.5 CM

METAL CLADDING, CAULKED

FORCED-AIR COOLING

FORCES COLD AIR THROUGH FORCES COLD AIR THROUGH DIRECTED PATHS IN BOXED FRUITDIRECTED PATHS IN BOXED FRUIT

• CAN BE FIELD PORTABLE• ROOM PORTABLE• BUILT-IN

FA FANS

CURTAIN

STORAGE AFTER COOLING• KEEP NEAR 32 F

• KEEP RELATIVE HUMIDITY >90%

• HOLD NO MORE THAN 2 DAYS

EXTRA LABELING FOR CORRECT TEMPERATURE

AVOIDING WEAK LINKS IN THE COLD CHAIN

1. COOL AS QUICKLY AS POSSIBLE- MAKE SEVERAL SMALL TRIPS

TO COOLER

2. KEEP PRODUCT COOLER IN FIELD-USE SHADE, ADD MIST SYSTEM (WHERE LOW

HUMIDITY)

3. PAY ATTENTION TO AIR FLOW, STACKING, BOX VENTS

COLD CHAIN (CONT)• LOAD INTO REFRIGERATED

TRANSIT AS QUICKLY AS POSSIBLE

• UNLOAD INTO REFRIGERATED STORAGE QUICKLY

• MEASURE/MONITOR TEMPERATURE AT EACH STEP USING RECORDERS

MA OR CA STORAGEMA OR CA STORAGE

• MUST BE HELD AT 0-5 C (32-41 F) TO BE EFFECTIVE

• BLACKBERRIES NEED 5-10% OXYGEN AND CAN TOLERATE 10-20% CARBON DIOXIDE

MA OR CA STORAGE

• USED DURING TRANSPORT (3-5 DAYS)

• EXCELLENT CONTROL OF GRAY MOLD

• KEEPS FRUIT IN ‘SUSPENDED ANIMATION’

PALETTE MA USING FILM OVERLAY WITH INJECTED CO2

MA VERSUS TEMPERATURE

POSTHARVEST LIFE OF BLACKBERRIES (DAYS)

STORAGE TEMPERATURE

68 F 41 F 32 F

AIR 1 3 7

MA 2 4 10

LOW TEMPERATURE IS MORE EFFECTIVE THAN MA

SUMMARY

• CONTROL HARVEST OPERATION

• REDUCE FIELD HEAT LOAD

• KEEP FRUIT COOL DURING STORAGE AND TRANSIT

• USE MA ONLY IF A PREMIUM PRICE

SOURCES OF INFORMATION

• BRAMBLE PRODUCTION GUIDE

(CORNELL UNIVERSITY)

• SMALL SCALE POSTHARVEST HANDLING PRACTICES (UC-DAVIS)

• POSTHARVEST TECHNOLOGY OF HORTICULTURAL CROPS (UC-DAVIS)

SOURCES-WEB SITES

• NORTH CAROLINE STATE http://www.bae.ncsu.edu/programs/extension/publicat/postharv/

• UNIV CALIFORNIA-DAVIS AND UC-KEARNEYSVILLE http://postharvest.ucdavis.edu/

• USDA HANDBOOK 66 http://www.ba.ars.usda.gov/hb66/contents.html