postharvest handling of stone fruitslarge‐scale packing operation for stone fruits mechanized...
TRANSCRIPT
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Postharvest Handling Of Stone Fruits
Postharvest Handling Of Stone Fruits
Beth MitchamUC Davis
Nectarines, Peaches, Plums
Many slides from Carlos Crisosto
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Harvesting
California Minimum Maturity Indices for Stone Fruit
Fruit Minimum Maturity Indices
Apricot Color of the external surface area: >3/4 yellowish green or >1/2 yellow
Cherry Entire surface solid light-red and 14 to 16% soluble solids (depending on cultivar)
Nectarine &
Peach
Surface ground color change from green to yellow, shape (fullness of shoulder and suture)
Plum Surface color and flesh firmness (depending on cultivar)
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US MatureUS Mature
California MatureCalifornia Mature
Nectarine Maturity StagesNectarine Maturity Stages
California well mature
Ground Color is used as a maturity/ripeness index for
stone fruits
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Nectarine Maturity vs. Firmness, Soluble Solids (SS%), and Titratable acidity (TA%)
Maturity stage
Firmness (lbf)
SS% TA%
US Mature 13-15 8-10 0.9-1.1
CA Mature 10-12 9-11 0.7-0.9
Partially-ripe
6-10 11-13 0.5-0.7
Ripe 2-5 13-15 0.4-0.6
Acceptability of Nectarines and Peaches Increases with Higher Soluble Solids Content
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More Types of Tree Fruit
• About 70 varieties released per year.
• 50% of the releases are sub acid types.
Crisosto and Crisosto. 2005. Postharvest Biology and Technology 39: 10-18.
Packaging Systems
Ranch Pack Mechanized Pack
20 a 60 G
40 a 250 G
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Ranch Packing of Fruit Harvested into Buckets
Set buckets onSet buckets onbucket trailersbucket trailers
Deliver toDeliver topacking areapacking area
Sort, size, and Sort, size, and pack from bucketspack from buckets
Cool andCool andholdhold
Load into Load into refrigeratedrefrigerated
transport vehiclestransport vehicles
DistributeDistribute
Transfer to Transfer to central coolingcentral cooling
Bucket Operation
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Bucket Dump Operation
Tote Dumping
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Bucket & Tote Dumps
‘Ranch Pack’ Peach Handling: Simple, Clean and Careful Handling for High Quality Product
No washingNow packers wear hairnets, glovesForced Air CoolingFrequent Inspection among growers in cooperative since market under 1 label
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Large‐scale Packing Operation for Stone Fruits
Mechanized Packing of Fruit Harvested into Bins
Dump bags intoDump bags intofield binsfield bins
Deliver toDeliver topackinghousepackinghouse
Cool and holdCool and holdin binsin bins
Cool andCool andholdhold
Load into Load into refrigeratedrefrigerated
transport vehiclestransport vehicles
DistributeDistribute
MechanicallyMechanicallypackpack
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Transport from field to packhouse
Hydrocooling
Bin Dump and Pre‐Washing
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Brushing Washing
(Water + Detergent; Chlorinated water)
Waxing
Waxing Operation
Postharvest FungicideStone Fruit Residues (ppm) for
Domestic and International Markets
Chemical Names
TradeNames
UsageResidue*
Tolerance(MRL)
Fludioxonil Scholar 0.5-1 5
Fenhexamid Judge** 1-3 10
Propiconazole Mentor***
0.5-1 2***
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Brown RotGrey Mold
Mucor Rot
Stone Fruit DecaySour Rot
Brown RotMonilinia fructicola
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Sizing by Weight
Sorting by Size, Color, and Defects
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Final Sorting & Packing
Volume fill bulk packaging Tray Pack
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Lidding, Palletizing and Forced Air Cooling; Inspection
Storage Stone Fruits
• -1 to 1ºC
• 90 to 95% RH
• 2 to 6 weeks, depending on cultivar
• CA generally not used cultivar dependent, may delay color and firmness change, not control decay
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PhysicalDamage
Contamination
Inking or Staining Crisosto et al., 1999. California Agriculture 53(1): 19-23.
InternalBreakdown
Mealiness
Flesh browning
Lack of flavor
Failure to ripen
Lurie and Crisosto. 2005. Postharvest Biology and Technology 37: 195-208.
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Effect of Temperature on ‘Carnival’ Peach Internal Breakdown After Storage Plus 2 Days at 20F
0C 2.2C 5C
10C7.2CSmith, W.H., 1934. Cold storage of Elberta peaches. Ice and Cold Storage. 37, 54-57.Crisosto, et al., 1999. Susceptibility to chilling injury of peach, nectarine, and plum cultivars grown in
California. HortScience 34(6):1116-1118
Killing Temperature Range
Internal Breakdown Timing
WEEKS
1 2 3
PE
RC
EN
T
0
20
40
60
80
100
Mealiness (visual)Mealiness (taste)Flesh Browning
Carlos Crisosto
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Category Cultivar 0°C 5°C
A Betty Anne 5 5
October Sun 5 5
Flavor Rich 5 5
Joanne Red 5 5
B Angeleno 5 3
Fortune 5 3
Hiromi Red 5 3
Black Amber 5 2
Purple Majesty 5 3
C Show Time 4 2
Friar 4 2
Earliqueen 3 2
Plum market life (weeks) held at 2 storage temperatures based on chilling injury symptom development
Crisosto et al., 2008. Adv. Hort. Sci. (Italy) 22(3): 201-204.
ControlledDelayedCooling
5C 20 Days
0C 20 Days 20C 48 Hours + 5C 20 Days
(43% Mealy) (0% Mealy)
(100% Mealy)
Crisosto, Carlos H., David Garner, Harry L. Andris, and Kevin R. Day. Controlled delayed cooling extends peach market life. HortTechnology 14:99‐104.
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Stone fruit Conditioning program72F, 92% RH; hold to reach firmness
Firmness, %SS, %TAWestern Farm Press, Nov 4, 2013: 80% of CA stone fruit industry uses conditioning
How early can we pick?
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Diaz‐Mula et al, 2010 –’Sonata’ Cherry.
(o) Fruit weight, ( ) TSS, (●) Total acidity, () Firmness.
0.9
1
1.1
1.2
1.3
1.4
1.5
1.6
Light Medium Dark
Titratab
le Acidity (%
)
CoralChelanBing
Cherry Color at Harvest
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At Harvest
Fir
mn
ess
(g)
150
175
200
225
250
275
300UntreatedGA
Salmon Red Mahogany Dark
So
lub
le S
olid
s (%
)
10
15
20
25
Mahogany
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Cherry PittingCherry Pitting
Cherry BruisingCherry Bruising
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DTR
Pit
tin
g (
%)
0
2
4
6
8
10
12
14
UntreatedGA
Salmon Red Mahogany Dark
Sh
rive
l (%
)
0
20
40
60
80
Mahogany
Salmon Red Mahogany Dark
Bro
wn
Ste
m (
%)
0
10
20
30
40
De
cay
(%)
0
2
4
6
8
10UntreatedGA
Mahogany
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Sensory Cherry Flavor
1 2 3 4 5 6 7 8
So
lub
le S
olid
s C
on
ten
t (%
)
10
12
14
16
18
20
22
GAR ² = 0.77
ControlR ² = 0.98
In Bing, Cherry Color was Closely Correlated to Sensory Cherry Flavor and Soluble Solids Content
Harvest Time Effects on Fruit Firmness
7 9 11 13 15 17 19
Fir
mn
ess
(g)
140
150
160
170
180
190
200
Harvest Time (h)
At Harvest3d at 36°F3d at 36°F + 1d at 68°F3d at 36°F + 2d at 68°F
2C2C + 1d at 20C 2C + 2d at 20C
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2 Before Storage 36.4 19.2 2.2 1.1 131 183
5 45.6 21.8 4.4 0.5 118 173
2 After Storage - - 3.2 1.2 178 180
5 - - 5.0 1.9 144 195
2 Before Storage 36.4 19.2 2.2 1.1 131 183
5 45.6 21.8 4.4 0.5 118 173
2 After Storage - - 3.2 1.2 178 180
5 - - 5.0 1.9 144 195
Time in Evaluation Fruit Temp. °C Stem Browning Firmness g/mmField Time Sun Shade Sun Shade Sun Shade
Time in Evaluation Fruit Temp. °C Stem Browning Firmness g/mmField Time Sun Shade Sun Shade Sun Shade
Effect of Sun Exposure on Cherry Fruit QualityEffect of Sun Exposure on Cherry Fruit Quality
Kupferman 1998Kupferman 1998
Stem browning scale: 0 to 5
Schick and Toivonen, 2000
9am 11am 1pm 3pm 5pm
Tem
per
atu
re º
C
Rel
ativ
e H
um
idit
y (%
)
Time
24
22
20
18
16
14
100
80
60
40
Temp – open bin
Temp – tarp bin
RH – open bin
RH – tarp bin
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Cluster Cutter
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Shower Hydrocooler
Thompson and Grant
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Some defects detected by
Cherry Vision
Machine Vision SortingDry matterSSCWeightColor
ShapeExternal defectsHardness
Cherry MAP Considerations
Reduced O2 Increased CO2
Beneficial range 3-10% 10-15%
Benefits Firmness retention
Decay control, maintenance of
fresh appearance
Potential for benefits
Moderate Very good
Injurious level <1% >30%
Crisosto and Associates
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Efficacy of selected fungicides for control of three postharvest decays of sweet cherry
Fungicide Common NameBrown
RotGray Mold
Rhizopus Rot
Registered
Rovral 50WP Iprodione +++ +++ +++ Cancelled
Scholar 50WP Fludioxonil +++ +++ +++ Yes
Allisan Dichloran + ++ +++ Yes
Elite 45WP* Tebuconazole +++ + ++ Yes
Elevate 50WDG Fenhexamid ++ +++ - Soon
Pristine Mixture +++ +++ +++ Soon
PH-066 Pyrimethanil ++ +++ - Soon?
* - Efficacy of Elite 45WP is rate dependent.
Questions?