Table Grape Postharvest Handling Carlos H. Crisosto chcrisosto@ucdavis.edu Three BotrytisMain Decay Problems Hairline Bleaching Add bleaching/hairline Use of SO 2 to Control Decay Time Initial Total Consumption 700 1,250 ppm Forced air cooling Storage 1,250 2,000 ppm Not scrubbed (2 5 ppm) 1
Use of SO 2 to Control Decay Initial Storage Crisosto, C.H., L. Palou, D. Garner, and D.A. Armson. 2002. Concentration by time product and gas penetration after marine container fumigation of table grapes with reduced doses of sulfur dioxide. Horttechnology. 12(2):241-245. Concentration x Time At least 100 CT 100 ppm per hour 200 ppm per 30 min 400 ppm per 15 min Smilanick, J.L.and D.J. Henson. 1992. Minimum Gaseous Sulphur Dioxide Concentrations and Exposure Periods To Control Botrytis-Cinerea. Crop Protection. 11(6):535-540. Palou, L., C.H. Crisosto, D. Garner, L.M. Basinal, J.L. Smilanick and J.P. Zoffoli. 2002. Minimum constant sulfur dioxide emission rates to control Gray Mold of cold-stored table grapes. Am. J. Enol. Vitic. 53(2):110-115. 2
Luvisi, D.A. H.H. Shorey J.L. Smilanick, J.F. Thompson, B.H. Gump and J. Knutson. 1992. Sulfur dioxide fumigation of table grapes. University of California, Division of Agriculture and Natural Resources Bulletin 1932, 21 pp. Stem Browning 0 hr 3 hr 6 hr 9 hr 0.2-1.5% Water Loss During Harvest and Packing 2.0% Critical Threshold 3
Table Grape Cultivars & Maturity Summer Royal Fantasy Seedless Marroo Seedless Autumn Royal Flame Seedless Scarlett Royal Sweet Scarlet Crimson Seedless Red Globe Sugraone Princess Thompson Seedless Autumn King Postharvest Handling of Table Grapes Periodic Refumigation Inspection by buyers or 3 rd party Avenue Pack 1. Carrying Lugs to Avenue Packer 2. Trimming, Cleaning, and Sorting Fruit 3. Packing Fruit into Shipping Lugs i.) Packer Inspection 4. Field Lidding and Stacking 5. Initial SO 2 Fumigation FAC/SO 2 Pads 6. Forced Air Cooling (FAC) Storage Loading Pellets into Refrigerated Truck/Van Unloading at Terminal Retail Distribution Slow- Release SO 2 Pad Recooling & Holding Avenue Pack 4
Harvest Preparation Treat avenues to prevent dust Withhold irrigation Level soil Remove high cover crops Prune some long canes; remove some leaves Avenue Pack Field Pickers Selecting Harvesting Avenue Pack Field Pickers Trimming 5
Avenue Pack Field Pickers Carrying lugs, Totes Avenue Packaging Pack Field Pickers Trimming Inspecting Packing Lidding Filed Packing table grapes in styrofoam boxes Stacking and Loading the Truck 6
Table Grape Containers/Packaging TKV EPS or Foam RPC Corrugated New corrugated types Avenue Pack Cold Storage Pallets arriving for cooling, SO2 fumigation and cold storage Stacked Boxes of Table Grapes Awaiting Transport for Cooling and SO 2 Fumigation Palletization (pallet squeeze) Unitization (netting or strapping) 7
Temperature Management Requirements Delayed cooling Fast Cooling Temperature 4-6 hours 6-8 hours Temperature Management Requirements Storage Temperature 0.5-0 o C Relative Humidity 90-95% Air Flow 20-40 cfm/ton More information: http://postharvest.ucdavis.edu. 8
Postharvest Biology and Technology of Kiwifruits Carlos H. Crisosto chcrisosto@ucdavis.edu 31% Butte Yuba Sutter 4% San Joaquin Stanislaus 65% Tulare Kings Fresno Physical and Compositional Changes during Development TOTAL SUGAR : SOLUBLE SOLIDS : STARCH : TOTAL ACIDS (% fresh weight) 10 8 6 4 Seed Color White Tan Dark Brown Black Soluble Solids 10 Total Sugars Fruit Weight Firmness 2 Total Acids 7 Starch 0 0 10 20 30 40 TIME AFTER ANTHESIS (weeks) 9 8 FLESH FIRMNESS (kgf) 160 120 80 40 0 FRUIT WEIGHT (g) Beever and Hopkirk, 1990 9
Kiwi Starch Harvest Mature Consumption Ripe Sugars SSC = 6.5% SSC = 15% Storage Potential Pericarp translucency or Internal breakdown Kiwifruit internal breakdown after 3 months cold storage KIWIFRUIT INTERNAL BREAKDOWN (%) 100 80 60 40 20 0 Sacramento Valley, 1998 San Joaquin Valley, 1998 San Joaquin Valley, 1999 Sacramento Valley, 2000 San Joaquin Valley, 2000 4 5 6 7 8 9 HARVEST SSC (%) 10
Consumer Acceptance ( in-store ) 15.1-16.1 % DW How to assure Consumer Quality Minimum Maturity (6.2% SSC) Maximum Maturity (<14 pounds) Consumer Quality (>12.5% RSSC) Fruit Handler Quality (>15.1% DW) Kiwifruit Harvesting & Packaging 11
Holding or Curing Packinghouse Operations Bin Dumping 12
Cleaning-Brushing- Sepals Removing Sorting 13
Sizing Tray packing Volume Filled 14
-1.1 C -0.5 C 0C 0.5 C Containers TRAY PACKED The type of kiwifruit container with box liners do not interfere with the ethylene application. VOLUME FILLED tri-wall 15
Kiwifruit ripening Storage 4-12 months Preconditioning (4-21 days) Mature (Harvest) Ripe (Consumption) WAIT I m not READY TO EAT yet!! Hard LOW Starchy Consumer Sour Acceptance Odorless 6.5-7.0% HSSC 13.5-14% RSSC 17% DW EAT ME I m READY TO EAT!! Soft, Juicy No starch HIGH Sweet, Consumer Acceptance Aromatic Tasty 13.5-14.0% RSSC 17% DW Kiwifruit Postharvest Handling Tips Minimum Maturity (6.5% SSC) Maximum Maturity (<14 pounds) Consumer Quality (>12.5% RSSC) Disease Management (gray mold) Ethylene (5-10ppB) Temperature Management (32 o F & 90% RH) Controlled Atmosphere 16