Muscadines for fresh market or processing

Transcription

1 Muscadines for fresh market or processing Penelope Perkins-Veazie Plants for Human Health Institute Department of Horticulture NCRC, Kannapolis NC

2 Muscadines differ from bunch grapes Harvested singly or clusters rather than bunches Slip skin, seeded Clusters, not bunches Fruit on top of trellis rather than hanging Solids/Brix is Rachis less of a problem but stem scar becomes an opportunity for injury, leak, decay Muscadines usually are not firm and softening in storage is an issue

3 Fresh market vs processing: the key decision What is your targeted market? Fresh market requires different inputs from process/juice Local/regional/national or global market? Distance to processor or markets? Bronze or black/purple types or both? Consumer perception: some varieties are more green, some golden, some lighter purple Consumer type-traditional vs crisp flesh/thin peel Season length? Early/mid/late? Prices for fresh and processing differ ($2/lb vs 0.50/lb) Processing grape varieties usually do not make good fresh market grapes Planting density and pruning can differ with fresh vs processed Have alternatives (can your fresh market grapes be used for processing? Do you have several outlets for your grapes?)

4 Sanitation and food safety Field sanitation is important for fresh or processed-manure, water, animals Clean boxes/lugs Clean pack shed Also need sanitary facilities in field with clean water for pickers Additional regulations depending on market (direct, wholesale, processing)

5 Fresh market 1. Variety-want large, firm, semi crisp or thinner peel, dry stem scar 2. You will need a source of cooling and refrigeration 3. Need a labor source lined up as fresh market muscadines have to be hand harvested 4. Arrange for the packaging and labels for your market-clamshell (vented plastic) of size, dimensions required by market source 5. Distance to your markets? On farm? Stores? How will you transport to keep cold, free of bruise?

6 Common fresh market varieties Cultivar % market Tara 75 Summit 26 Granny Val 61 Late Fry 75 Supreme 81 Nesbitt 64 Lane Firmness resistance to punctioure (Newtons) Others Triumph Fry Early Fry Paulk Hall

7 Fresh market harvest and storage Hand harvest is best to avoid injury and bruising Also best if harvest directly into final harvest container to reduce bruising Pick early to reduce field heat Cool quickly after harvest to reduce heat load and softening rate Ethylene production is very low Sweetness does not accumulate after harvest 12-16% SSC Greener 18-20% SSC

8 Unmarketable Berries Shrivel Leaky Browning Decay Stem Scar Tears Splits

9 Storage temperature Cool quickly (Forced air is best) Followed by low temperature storage (room cooling) to reduce mold, shrivel Remember, higher temperature means a shorter shelf life: 20D at 33F = 4D at 68F Plan for this in advance of harvest, make sure have refrigeration capacity for heat load and volume

10 COOL BOT AC UNITS: 10,000 TO 25,000 BTU ($ ) NOT ALL BRANDS WORK- CHECK THE WEBSITE! Use this system to make an inexpensive cold room or for portable cooling

11 Processing muscadines Usually smaller than fresh Most common: Carlos and Doreen (bronze), Cowart (black), Noble (black), can also have red Stem scar often not dry Often softer than fresh market varieties High yield Can be mechanically harvested Can be more densely planted than fresh Can use other varieties (some fresh market types work well for juice)

12 Muscadine processed products Juice Wine Cider Jam and jelly Raisins???? Seed or peel powders

13 Processed product challenges Browning of juice Low acidity, high sugars and need for flavor balance Red color stability limited by lack of malvidin-3-glucoside and acylated anthocyanins in muscadine High free ellagic acid in peel precipitation Phytochemical content and similarity with multiple varieties (currently only one variety is used for phytochemicals) Thick peel, large seeds inhibits deseeding for raisins

14 Other sources of postharvest information for cooling, etc USDA Handbook 66 UC Davis Produce Fact Sheets (also an app available) Food safety modernization act (FSMA)

15 Summary Determine your market before you start Select varieties based on market choices Line up possible market outlets and backups before harvest starts Anticipate your needs-mechanized harvesting or hand labor, refrigeration, packaging Check grading standards and train workers to keep packs clean Keep fresh market fruit near F