POSTHARVEST HANDLING

OF PERISHABLE AND
DURABLE CROPS

2
 WHAT IS POST HARVEST?

• THE STAGE OF CROP PRODUCTION

IMMEDIATELY FOLLOWING HARVEST,
INCLUDING COOLING, CLEANING,
SORTING GRADING AND PACKING.
POST HARVEST HANDLING
 Y ? POST HARVEST TECHNOLOGY IS
NECESSARY IS NECESSARY?
• IT HAS THE CAPABILITY TO MEET FOOD REQUIREMENT OF GROWING
POPULATION BY ELIMINATING AVOIDABLE LOSSES
• IT HAS POTENTIAL TO CREATE REAL INDUSTRIES
• IT HELPS IN MAINTAINING & ENHANCES THE QUALITY OF THE PRODUCTS AND
MAKE IT READILY MARKETABLE
 NEED FOR POSTHARVEST
HANDLING

• FOOD SECURITY
• INCREASING URBANIZATION AND INDUSTRIALIZATION
• HUGE OPPORTUNITIES AND STAFF COMPETITION IN
EXPORTING FRESH PRODUCE – GATT
• GROWING ATTENTION TO QUALITY

6
TYPICAL POST HARVEST OPERATIONS
 NEED FOR POSTHARVEST HANDLING

• CHANGING TASTES AND LIFESTYLES

• GROWING CONCERNS ABOUT FOOD SAFETY
• HEIGHTENED HEALTH CONSCIOUSNESS
• FLUCTUATING SUPPLY AND PRICES OVER TIME
• HUGE LOSSES
8
 POSTHARVEST LOSSES
• QUANTITATIVE LOSS
• DECLINE IN THE AVAILABILITY, UTILITY
AND SALEABLE WEIGHT
• QUALITATIVE LOSS
• DECLINE IN ACCEPTABILITY
• CHANGE IN CHEMICAL CONSTITUENTS,
APPEARANCE OR NUTRITIVE VALUE
9
 AMOUNT OF POSTHARVEST
LOSSES

• ‘SABA’ BANANA – PHP 32,000.00

• BANANA MIXED LOAD – PHP 15,600.00
• STRAWBERRY – PHP 12,000.00
• PAPAYA – PHP 54,075.00
• SEED POTATOES – PHP 1,000,000.00
• ONION – PHP 89,000,000.00 10

Agravante et al. 2003

 FRUITS AND VEGETABLE
LOSSES (%) IN ASEAN
COUNTRIES
• VIETNAM – 20-40%
• MALAYSIA – 20%
• THAILAND – 14-35%
• PHILIPPINES – 28-42%
• INDONESIA – 15-40% Bautista 2002 11
CAUSES OF LOSSES

12
LOSSES IN FOOD CHAIN
 CAUSES OF POST HARVEST
LOSSES
• BIOLOGICAL AND MICROBIAL- COSUMPTION OR DAMAGE BY INSECTS,
PEST ANMALS, AND MICROORGANISMS ( FUNGI, BACTERIA
• CHEMICAL & BIOCHEMICAL- UNDESIRABLE REACTIONS BETWEEN
CHEMICAL COMPOUNDS PRESENT IN THE FOOD SUCH AS BROWNING,
RANCIDITY, ENZYMATIC CHANGES
• MECHANICAL- SPILAGE, DAMAGES CAUSED BY ABRASION BRUISING
CRSHING,PUNCTURING
• PHYSIOLOGICAL- SPROUTING, SNESCENCE, OTHE RESPIRATORY AND
TRANSPIRATORY CHANGES
• PHYSICAL –IMPROPER ENVIRONMENTAL STORAGE & STORAGE
CONDITIONS ( TEMPERATURE, RH AIR SPEED-
• PSYCHOLOGICAL- HUMAN AVERSION OR REFUSAL DUE TO PERSONAL OR
RELIGIOUS REASONS.
 SECONDARY REASONS
• RESPIRATION: LOSS OF ORGANIC MATTER , LOOS OF FOOD VALUE &
ADDITION OF HEAT LOAD W/C MUST BE TAKEN INTO ACCOUNT IN
REFRIGERATION CONSIDERATIONS.THE HIGHER THE RESPIRATION RATE
OF RODUCE, THE SHORTER IS ITS SHELF LIFE
• ETHYLENE PRODUCTION- IT HAS PROFOUND EFFECT ON
PHYSIOLOGICAL ACTIVITIES
• COMPOSITIONAL CHANGES- CHANGES OCCUR DURING STORAGE,
CHANGE IN CARBOHYDRATE ,PROTEIN & OTHER FOOD COMPONENTS
• GROWTH & DSEVELOPEMNT SPROUTING OF POTATOES, ONIONS &
GARLI ELONGATION OF ASPARAGUS SEED GERMINATION IN FRUITS LIKE
TOMATOES
• TRANSPIRATION WATER LOSS RESULTING DUE TO DEHYDRATION AND
IS UNDESIRABLE DUE TO LOSS OF APPEARANCE,SOLUBLE
WEIGHT,TEXTURE & QUALITY
• OTHER FACTORS- PHYSICO /MECHANICAL DAMAGE DURING
 PRIMARY PROCESSING
• HANDLING OF CROPS TO MAKE THEM MORE SUITABLE TO
MANUFACTURERS, PROCESSORS, CONSUMERS.
• CAN STILL BE CHANGED INTO OTHER FORMS.
• ORIGINAL PLANT PART CAN STILL BE RECOGNIZED.
• FOOD CROP HANDLING

• PERISHABLES
• DURABLES
• PLANTATION CROPS

16
 PERISHABLES
• REFER TO AGRICULTURAL FOOD PRODUCE WHICH HAVE
SHORT LIFE-SPAN AND MUST BE CONSUMED OR PROCESSED
WITHIN A SHORT-TIME AFTER HARVEST. EXAMPLES OF
PERISHABLE CROPS INCLUDE TOMATO (LYCOPASICUM
ESCULENTUM), PEPPER (CAPSICUM SPP), BANANA (MUSA
SPP), LEAFY VEGETABLES AMONGST OTHERS.
• SLIGHTLY PERISHABLES VEGETABLES – ROOT AND BULB
CROPS
• FRESH MEDICINAL CROPS, NURSERY STOCKS (CUTTINGS, BUD
STICKS, UPROOTED SEEDLINGS)
17
 DURABLES
• FOOD CROPS WHICH CAN BE MAINTAINED AS FOOD OVER A LONG PERIOD OF
TIME RELATIVE TO PERISHABLES
• GRAINS, LEGUMES, PEANUTS, ETC.

18
 PRIMARY
PROCESSING
• NON-FOOD PLANTATION CROPS

• OIL, FIBER, BEVERAGE, SPICES,

CONDIMENTS, FLAVOR-ENHANCING,
PERFUME AND OTHER ESSENCES,
LATEX, RESIN, MEDICINAL AND
BOTANICAL PESTICIDE CROPS.
• SEED PROCESSING AND STORAGE

• FOR STORAGE, SALE, PLANTING 19

 RAW MATERIAL HANDLING
• FRUITS AND VEGETABLES INTENDED FOR FOOD PROCESSING
• FLORIST CROPS FOR MAKING DRIED ART FORM

20
 MINIMAL PROCESSING
• PEELED, SLICED, CUT AND PACKAGED FRUITS AND VEGETABLES
• IN A FORM READY TO COOK OR EAT UNCOOKED
• FRESH CUTS OR CONVENIENCE FOOD

21
 SECONDARY PROCESSING
• INVOLVE CONVERSION OF HARVESTED CROPS INTO STABLE PRODUCTS THAT
CAN NO LONGER BE CHANGED INTO OTHER FORMS
• FULL PROCESSING
• FOOD PROCESSING
• INDUSTRIAL PROCESSING
• MEDICINAL PRODUCTS
• DRIED PLANT ARTS

22
 DURABLE CROPS

• 14% MOISTURE CONTENT

• LASTS FOR A YEAR UNDER ORDINARY
CONDITIONS
• INVOLVES THRESHING, DRYING,
FUMIGATION, CONTROLLED ATMOSPHERE
STORAGE, GRADING
• MAINLY LOCAL MARKET
23
 PERISHABLE CROPS

• NOT LESS THAN 10 FRUITS, 20 VEGETABLES,

9 CUTFLOWERS, 5 CUT FOLIAGE AND 3
PERISHABLE STAPLES
• 75-95% MOISTURE CONTENT
• MOST LAST NO MORE THAN A WEEK
• ROOT AND BULB CROPS CAN LAST FOR
SEVERAL WEEKS OR MONTHS
24
 PERISHABLE CROPS

• INVOLVES TRIMMING, CLEANING, CURING, WAXING,

GRADING,
• CONTROL OF RIPENING, DEGREENING, ETHYLENE
TREATMENT,
• PRECOOLING, REFRIGERATED STORAGE AND
TRANSPORT,
25
 PERISHABLE CROPS

• HOT WATER TREATMENT, VAPOR HEAT TREATMENT,

PACKAGING, CONDITIONING,
• SLEEVING, PULSING, CONTROLLED AND MODIFIED
ATMOSPHERE STORAGE
• DOMESTIC AND EXPORT MARKETS, PROCESSING
PLANTS, FOOD SERVICE ESTABLISHMENTS
26
 POSTHARVEST HANDLING OF
PERISHABLE CROPS

• CROPS WITH ACTIVELY RESPIRING CELLS

• MAINTAIN FRESH STATE, SAFETY, AND
TRADE REQUIREMENTS (QUARANTINE
TREATMENTS)
• QUICK FREEZING
• STEPS DONE AFTER HARVEST FOR
MARKETING, CONSUMPTION OR FOOD 27

PROCESSING.
 FOOD PROCESSING OF DURABLE
CROPS
• NON-LIVING CELLS, NOT RESPIRING
• TRANSFORM THE PRODUCE INTO A STABLE
PRESERVED PRODUCT THAT CAN USUALLY BE NO
LONGER CONVERTED INTO ANOTHER FORM.
• CONTINUED FREEZING (FRESH-LIKE)
• DONE AFTER POSTHARVEST HANDLING
28
 TERMS RELATED TO
POSTHARVEST LOSS

• LONGEVITY OF THE PRODUCE

• LOSSES MEASURED IN TERMS OF THE
LENGTH OF TIME A COMMODITY
REMAINS MARKETABLE OR USEABLE
FOR ITS INTENDED PURPOSE
29
• POSTHARVEST LIFE
• THE PERIOD FROM HARVEST UP TO
THE TIME THE PRODUCE CAN STILL
BE USED FOR ITS INTENDED PURPOSE
• GREEN LIFE
• PERIOD FROM HARVEST UP TO THE
TIME A FRUIT OR VEGETABLES THAT
RIPEN LOSES ITS GREEN COLOR. 30
• STORAGE LIFE
• PERIOD FROM START TO END OF ANY
METHOD OF COMMERCIAL STORAGE
• VASE LIFE
• PERIOD FROM THE POINT OF SALE OR
START OF DISPLAY OF A CUTFLOWER
OR FOLIAGE IN A VASE TO THE TIME
WHEN IT CAN NO LONGER PROVIDE
AESTHETIC SATISFACTION
31
• SHELF LIFE
• TIME A COMMODITY THAT IS BROUGHT
TO THE MARKET RIGHT AFTER HARVEST
WILL STAY IN GOOD CONDITION WHEN
DISPLAYED FOR SALE OR STORED AT
HOME PRIOR TO USE.
• PASTORAGE LIFE
• TIME THAT THE COMMODITY WILL LAST
AFTER STORAGE REGARDLESS OF
USAGE. 32
 APPROPRIATE POSTHARVEST
TECHNOLOGY

• TECHNICALLY FEASIBLE
• ECONOMICALLY VIABLE
• SOCIALLY ACCEPTABLE
• ENVIRONMENT-FRIENDLY
33
POSTHARVEST TRIANGLE OF
INTERACTIONS
Environme
nt

Commodi Technolo
ty gy
34
MORPHO-ANATOMY
AND POSTHARVEST
HANDLING

35
 THE TYPE OF ORGAN

• LEAVES WILT AND TURN YELLOW

• LETTUCE, CABBAGE, MUSTARD, ONION LEAVES,
SWEET POTATO TOPS, FAME FLOWER (TALINUM),
CULINARY HERBS, FLORIST GREENS
• FLOWER BUDS OPEN, WILT AND TURNS YELLOW
• BROCCOLI, CAULIFLOWER
36
• FLOWERS WILT
• SESBAN (KATURAY), SQUASH FLOWERS
• STEM TIP OF ASPARAGUS ELONGATE AND
BUD SPREAD OUT
• STEM BUDS GROW (SPROUT)
• POTATO TUBER, GINGER RHIZOME,
BUDSTICKS
• PETIOLE OF CELERY DEVELOP FIBERS
AND LOSE RIGIDITY 37
• FRUITS THAT PICKED RIPE BECOME
OVERRIPE
• RAMBUTAN, STARAPPLE, ETC.
• FRUITS THAT PICKED UNRIPE BECOME RIPE
• MANGO, PAPAYA, BANANA, DURIAN,
MANGOSTEEN, LANZONES, SUGAR
APPLE, SOURSOP, GUAVA, WAX APPLE,
STAR FRUIT, TAMARIND, AVOCADO,
JACKFRUIT, MELONS, CUCUMBER,
TOMATO, SQUASH
38
• YOUNG FRUITS LIKE BABY CORN ENLARGE
• IMMATURE FRUITS SHRIVEL
• CUCUMBER, EGGPLANT, BOTTLE GOURD,
SPONGE GOURD
• SPROUTED SEEDS DRY AND TURN BROWN
• BEAN, RADISH, BROCCOLI SPROUTS
• LEAF+STEM+ROOTS (BULB CROPS) DEVELOP
LEAVES (SPROUT) AND ROOTS
• ONION, GARLIC 39
 NATURE OF THE FRUIT WALL

• THE THIN OUTER FRUIT WALL AND SUCCULENT PULP OF

FRUITS LIKE TOMATO MAKE THEM SUSCEPTIBLE TO DAMAGE
• THIN BUT LEATHERY PEEL LIKE CARAMBOLA IS LESS
SUSCEPTIBLE TO BRUISES
• THICK AND HARD FRUIT WALL (MELON, SQUASH) CAN
WITHSTAND DAMAGE

40
 NATURE OF DERMAL SYSTEM
• REGULATES MOISTURE LOSS
• PENETRATION OF MICROORGANISMS AND
CHEMICALS
• VOLATILIZATION OF AROMATIC COMPOUNDS
• TEXTURAL CHANGES, FLAVOR DETERIORATION
• ABSORPTION OF CHEMICALS
• GAS EXCHANGE
41
42
• FRUITS AND FRUIT VEGETABLES LAST
LONGER THAN LEAFY VEGETABLES OR
CUTFLOWERS AND ARE MORE RESISTANT
TO ATTACK OF MICROORGANISMS
• DUE TO VERY THICK AND COMPLEX CUTICLES
• LEAFY VEGETABLES AND CUT FOLIAGE WILT
EASILY
• DUE TO STOMATES – LEAVES HAVE THE MOST
FOLLOWED BY FRUITS, STEMS AND ROOTS
• BANANA – 500 STOMATA PER CM2 (BURTON
1982) 43
– CABBAGE - 22,600 STOMATA PER CM2 IN
LOWER SURFACE (DATA 1992)
– DUE TO PRESENCE OF 2 SIDES – UPPER
AND LOWER EPIDERMIS WITH MORE
STOMATES IN THE LOWER
– DUE TO THINNER CUTICLE THAN MOST
FRUITS AND FRUIT VEGETABLES
– DUE TO GUARD CELLS THAT ARE EQUAL
IN HEIGHT WITH THE EPIDERMAL CELLS
44

– WATER LOST EASILY

 – TIPS OF LEAVES WILT AND TURN BROWN
AHEAD DUE TO MORE STOMATES AT
THE TIP OF THE LEAVES
– CHINESE CABBAGE WILTS FASTER THAN
PECHAY BECAUSE IT HAS TRICHOMES
• GARLIC LASTS LONGER THAN ONION
• IT HAS 6 PAPERY SCALES AND EACH
CLOVE HAS A PROTECTIVE LEAF
COVERING IT
45
• CORRUGATED PEEL OF MUSKMELON CALLED
NET EASILY HOLDS MICROORGANISMS BUT
CAN WITHSTAND HANDLING WELL
• OKRA SOFTENS AND TURNS BROWN EASILY
DUE TO MANY MULTICELLULAR TRICHOMES
• WINGED PORTION OF WINGED BEAN WILTS
FASTER THAN THE POD DUE TO THINNER
CUTICLE OF WINGED BEAN WHILE POD HAS
SCLERIFIED BUNDLE CAPS AND LESSER
TRICHOMES
46
 47

Musk melon Okra Trichomes

• TOMATO MAYBE SOFT BUT NOT SHRIVELED
BECAUSE OF THE THICK CUTICLE – WATER IS
LOST ONLY THRU THE STEM SCAR
• BANANA TURNS BROWN EASILY WHEN
HANDLED ROUGHLY DUE TO ITS WAXY
CUTICLE THAT IS EASILY RUBBED OFF DURING
HANDLING
• CITRUS DEVELOPED BROWNISH
DISCOLORATION (OLEOCELLOSIS) DUE TO
RELEASE OF OIL IN THE RIND WHEN DROPPED,
THROWN OR COMPRESSED 48
BANANA BROWNING OLEOCELLOSIS

49
• LANZONES LOSES MOISTURE AND PEEL TURNS
BROWN VERY FAST AFTER HARVEST DUE TO:
• SMOOTH, THIN, NON-WAXY CUTICLE WITH
FINE CUTICULAR BREAKS
• NUMEROUS UNICELLULAR TRICHOMES
• TWO SUNKEN STOMATES PER 3 MM OF PEEL
• GRADUAL ELONGATION OF EPIDERMAL CELLS
AS FRUIT MATURE AND RIPENS THUS WATER
MOVES FASTER TO THE SURFACE

50
BROWNING IN LANZONES

51
• POTATO DEVELOPS BLACKHEART (BLACK SPOT
AT THE CORE OF THE TUBER) AT HIGH
TEMPERATURE DUE TO ITS COMPACT CELLS
WHICH MAKES ENTRY OF OXYGEN DIFFICULT
WHEN RESPIRATION IS FAST
• POTATO WOUNDS HEAL AFTER HARVEST
BECAUSE THE TUBER RETAINS THE CAPACITY
TO PRODUCE NEW PERIDERM WHEN INJURED
• LYCHEE TURNS BROWN DUE TO THE MOISTURE
LOSS CAUSED BY PERICARP MICROCRAKING

52
BLACK HEART OF POTATO

53
PRESENCE OF LATICIFERS
• LATEX DOES NOT FLOW WHEN MANGO IS HARVESTED WITH A
STEM
• LONGER AND WIDER LATICIFERS ARE FOUND AT THE BASE
NEAR THE STEM OF FRUIT
• NO MORE LATICIFERS ON THE STEM
• NO LATEX FLOWS ANYMORE SOME TIME AFTER HARVEST
BECAUSE LATICIFERS DEHYDRATE.
54
CHANGES AT THE CELLULAR
LEVEL
• EGGPLANT FRUITS DEVELOP DEPRESSED
BROWN AREAS WHEN SUBJECTED TO TEMP.
BELOW 12⁰C AND BROUGHT OUT TO HIGHER
TEMP.
• DUE TO THE DEFORMATION AND
SUBSEQUENT COLLAPSE OF PARENCHYMA
CELLS SEVERAL LAYERS BELOW THE SURFACE
• TONOPLAST DEGRADED, MITOCHONDRIA
SWELL, AND CELL WALL BURST
55
EGGPLANT BROWNING

56
• MANGO DEVELOPS INTERNAL BREAKDOWN
WHEN PACKED IN PLASTIC FILM
• WHITE STARCHY AREA IN THE PULP NEAR
THE SEED WITH AIR POCKETS IN THE MIDDLE
– DUE TO VERY COMPACT PARENCHYMA CELLS
–LESS INTERCELLULAR SPACES FOR GAS
EXCHANGE
– DUE TO THICK, PERSISTENT AND
CONTINUOUS CUTICLE AND LENTICELS,
WHICH DO NOT CREATE BREAKS IN THE
CUTICLE
57
INTERNAL BREAKDOWN OF MANGO

58
• MOST COLORED FRUITS CHANGE IN
COLOR DUE TO A CHANGE IN THE
STRUCTURE OF THE PLASTIDS
• PROLONGED HEAT TREATMENT OR HIGH
TEMP. CAUSES MANGO DISCOLORATION
• CUTICLE RUPTURES EXPOSING
UNDERLYING TISSUES
• CELL WALLS ARE TWISTED, FOLDED OR
CURVED AND THICKENED SUGGESTING
DISRUPTION OF ENZYMES 59
• RAMBUTAN EASILY TURNS BROWN, DRIES
UP AND SHRIVELS FAST DUE TO:
• 200-400 SPINTERNS PER FRUIT WITH
SEVERAL UNI/DICELLULAR TRICHOMES
PER SPINTERN
• 15 LENTICELS PER SPINTERN
• MORE THAN 23 STOMATES PER
TRICHOME
• STOMATES ARE MORE FULLY EXPOSED
TOWARDS THE TIP OF THE SPINTERN AND
THE WAXY LAYER BECOMES THINNER 60
RAMBUTAN SPINTERN

61
• RAMBUTAN SPINTERN TURNS BROWN
AHEAD OF THE PEEL SINCE:
• 5 TIMES MORE STOMATES IN SPINTERN
THAN THE AREA BETWEEN THE
SPINTERNS
• SPINTERNS HAVE 15-20 VASCULAR
BUNDLERS WITH BOTH PHLOEM AND
XYLEM VESSELS
• TRICHOMES ARE CONNECTED TO THE
VASCULAR BUNDLES 62
 PHYSIO-CHEMICAL
BASIS OF POSTHARVEST
HANDLING

63
 CHARACTERISTICS OF PERISHABLES
THAT DETERMINE POSTHARVEST LIFE
• ENERGY-REQUIRING
• CONTINUOUSLY CHANGING
• HIGH WATER CONTENT
• SUSCEPTIBLE TO ATTACK OF
PATHOGENS AND INSECTS
• RESPONSIVE TO ITS ENVIRONMENT
• PRONE TO INJURY 64
CHANGES IN PERISHABLE CROPS
AFTER HARVEST LEADING TO
DETERIORATION
• ASPARAGUS – ELONGATION AND FEATHERING
• LEAFY VEGETABLES – YELLOWING, LOSS OF
VIT. C
• FLOWERS- OPENING, FADING OF COLOR,
WILTING
• SWEET CORN – LOSS OF SWEETNESS
• OKRA – SOFTENING, TOUGHENING
• CUCUMBER – YELLOWING, SOFTENING 65
 CHEMICAL
COMPOSITION AND
COMMODITY RESPONSE

66
CHANGES IN PERISHABLE CROPS
AFTER HARVEST LEADING TO
DETERIORATION
• VEGETABLE LEGUMES – TOUGHENING,
YELLOWING
• CHAYOTE – GERMINATION OF SEED IN FRUIT
• MATURE FRUITS – RIPENING, SEED
GERMINATION (TOMATOES, PEPPER,
JACKFRUIT, PAPAYA) VIVIPAROUS (LACK ABA) -
RECALCITRANTS
• BULB CROPS, TUBERS, ROOT CROPS – 67

SPROUTING, ROOTING
IMPORTANCE OF WATER IN FRESH
PRODUCE
• MAJOR COMPONENT OF
HARVESTED PRODUCE - 76-95%
• MAINTAIN TURGIDITY OF THE
TISSUES
• PARTICIPATE IN BIOLOGICAL
PROCESSES – CHLOROPHYLL AND
VIT. C 68
MEDIUM MOISTURE CONTENT (76-88%)
• FRUITS – BANANA, BREADFRUIT, JACKFRUIT,
LANZONES, LYCHEE, MANGO, PINEAPPLE,
PUMMELO, RAMBUTAN, SANTOL, STAR APPLE,
SOURSOP
• VEGETABLES – COWPEA PODS, HYACINTH BEAN
(BATAO), LONG PEPPER, MUNGBEAN SPROUT,
MUSHROOM, SWEET PEA
• ROOT/BULB CROPS – ONION, POTATO, PURPLE YAM
69
HIGH MOISTURE CONTENT CROPS (89%
• FRUITS – CALAMANSI, ↑)
CARAMBOLA, ORANGE,
STRAWBERRY, WATERMELON, MUSKMELON
• VEGETABLES – BANANA BLOSSOM, BEET, BOTTLE
GOURD, GOURDS, CABBAGE, CARROT,
CAULIFLOWER, CELERY, CHAYOTE, CHINESE
CABBAGE, COCONUT HEART, EGGPLANT,
LETTUCE, LEAFY VEGETABLES, OKRA, RADISH,
SNAP BEANS, TOMATO
• ROOT CROPS – JICAMA (SINGKAMAS)
70
 LOW MOISTURE CONTENT (75% ↓)

• FRUITS – CANISTEL (TIESA), DURIAN, GUAVA,

SUGAR APPLE, TAMARIND
• ROOT / BULB CROPS – SWEET POTATO, TARO
(GABI)

71
 CARBOHYDRATES
• MAIN SOURCES OF ENERGY FOR HARVESTED
COMMODITIES – RESPIRATION
• CELLULOSE – COMPONENT OF CELL WALL THAT
IMPARTS STRENGTH AND FORM; DIETARY FIBER
• PECTIN – CEMENTING AGENT IN THE MIDDLE
LAMELLA
• STARCH – UNRIPE FRUITS
• SIMPLE SUGARS – SWEETNESS OF COMMODITIES
72
 SIMPLE SUGARS
• GLUCOSE
• PAPAYA, JICAMA (SINGKAMAS)
• GLUCOSE AND FRUCTOSE
• CARAMBOLA (BALINGBING), LYCHEE,
SWEET CORN
• SUCROSE (GLUCOSE AND FRUCTOSE)
• MANGO, PINEAPPLE, MUSKMELON,
PASSION FRUIT
73
• STORAGE ORGANS SUCH AS POTATO LAST
LONGER BECAUSE OF HIGHER AMOUNT OF
STARCH
• SIMPLE SUGARS ARE THE MAIN SUBSTRATE IN
THE RESPIRATION OF CUTFLOWERS
• SWEETENING OF FRUITS RESULTS FROM
STARCH BREAKDOWN TO SIMPLE SUGARS
• LOSS OF SWEETNESS IN SWEET CORN, BABY
CORN AND PEAS IS DUE TO CONVERSION OF
SIMPLE SUGARS (SUCROSE, GLUCOSE,
FRUCTOSE) INTO STARCH 74
 BLUEING REACTION IN ROSES

• DUE TO CARBOHYDRATE DEFICIENCY

• PROTEINS ARE UTILIZED AS RESPIRATORY
SUBSTRATE
• THE AMMONIA RELEASED WHEN PROTEINS ARE
UTILIZED INCREASES CELL SAP PH RESULTING IN
BLUEING.
75
 ORGANIC ACIDS
• INTERMEDIATE COMPOUNDS FROM CARBOHYDRATES,
LIPIDS AND PROTEINS METABOLISM
• CITRIC ACID – CITRUS FRUITS, TOMATO
• MALIC ACID – BANANA, MANGO, EGGPLANT, MELON,
CARROT, LETTUCE, CELERY, ONION
• TARTARIC ACID – TAMARIND AND GRAPES
• OXALIC ACID – CARAMBOLA, AMARANTH, CAMIAS,
STORAGE ROOTS, STEM AND LEAVES OF TARO,
CHAYOTE
• ASCORBIC ACID – ALL FRUITS AND VEGETABLES

76
 RESPONSES TO CHANGES IN
ORGANIC ACIDS
• DECREASE IN SOURNESS DURING RIPENING –
MAKES THE COMMODITY LESS SOUR
• DEVELOPMENT OF FLAVOR – ORGANIC ACIDS
ARE USED AS SUBSTRATE FOR RESPIRATION
AND FOR THE SYNTHESIS OF AROMATIC
COMPOUNDS
• BROWNING REACTIONS – ASCORBIC ACID IS
DEGRADED AS STARTING MATERIAL IN
BROWNING REACTIONS.
77
 PHENOLICS
• OH GROUPS – TYROSINE, CATECHOL,
PHENOL, ETC.
• BROWNING REACTIONS (MELANOIDIN) –
LETTUCE, MANGO, BANANA AND POTATO
• TANNINS MAKE UNRIPE FRUITS ASTRINGENT
(CHALKY BITING TASTE) – BANANA,
STARAPPLE, SAPOTA (CHICO), SANTOL
• LIGNINS IMPART HARDNESS TO BEAN PODS
78

AND MANGOSTEEN
 PHENOLICS
• SUBERIN IS FORMED DURING THE SELF-HEALING
OF WOUNDED TISSUES OF ROOT CROPS
• ANTIFUNGAL AGENTS – RESORCINOL IN MANGO
• ANTHOCYANINS – GIVE RED-VIOLET (CYANIDIN)
AND ORANGE-RED (PELARGONIDIN) COLORS TO
FLOWERS, FRUITS AND VEGETABLES
• ANTIOXIDANTS – SLOW DOWN SENESCENCE AND
REDUCE HEART DISEASES AND CANCER IN MAN
79
 ANTIOXIDANT PHENOLICS
• FLAVONOIDS – DEEP RED, ORANGE, DEEP PURPLE-
COLORED FRUITS AND VEGETABLES (BEET, RED
BELL PEPPER, EGGPLANT, RED GRAPE,
STRAWBERRY, DUHAT)
• FLAVONES – E.G. QUERCETIN PRESENT IN ONIONS
AND GREEN LEAFY VEGETABLES
• GLUCOSEINOLATES – BROCCOLI
• CHLOROGENIC ACIDS – CAIMITO, JACKFRUIT,
CARAMBOLA 80
 IMPORTANCE OF LIPIDS IN
FRESH PRODUCE
• FATTY ACIDS AS BUILDING BLOCKS
• STRUCTURAL COMPONENTS OF CELL
MEMBRANES
• CHILLING INJURY - BREAKDOWN OF LIPIDS AT
TEMPERATURE LOWER THAN OPTIMUM
• COMPONENTS OF WAXES THAT COVER THE
SURFACE OF COMMODITIES
• DIGESTIBLE STORAGE LIPIDS ARE FORMED IN
AVOCADO PARENCHYMA CELLS
81
 WAXES
• COMPLEX MIXTURE OF LONG-CHAIN
HYDROCARBONS, ALCOHOLS, KETONES, FATTY
ACIDS AND ESTERS
• MAKES COMMODITY RESISTANT TO MOISTURE LOSS,
MICROBIAL ATTACH AND MECHANICAL DAMAGE
• EXHIBITS SLOWER RATES OF TRANSPIRATION AND
DETERIORATION – CALAMANSI VS. LANZONES
• READILY REMOVED DURING HANDLING BUT CAN BE
REPLACED WITH SYNTHETIC WAXES OR OILS

82
 AROMATIC COMPOUNDS(VOLATILES)

• AROMA AND FLAVOR

• ALCOHOLS, ACIDS, ESTERS, LACTONES,
SESQUITERPENES AND CARBONYLS
• MANGO – 285 AROMA VOLATILES
• TERPINOLENE IN THE LATEX
• DURIAN – 26 VOLATILES
• HYDROGEN SULFIDE AND DIETHYLSULFIDE
ARE RESPONSIBLE FOR THE OFFENSIVE
83
ODOR OF DURIAN
AROMATIC COMPOUNDS (VOLATILES)

• RIPE TOMATO AND BANANA

• ALDEHYDES
• ONIONS
• ALLICIN, ALLIIN
• IMMATURE PRODUCE CONTAINS LESS
SUBSTRATE FOR THE SYNTHESIS OF AROMATIC
COMPOUNDS HENCE POOR SENSORY
ATTRIBUTES
84
 PROTEINS
• STRUCTURAL AND STORAGE PROTEINS
• CELLULAR FRAMEWORK AND SEEDS
• ENZYMES
• CATALYZE REACTIONS
• HEAT SHOCK PROTEINS
• THERMOTOLERANCE, PROTECTS CELLS
AGAINST HEAT STRESS
• BANANA, PAPAYA, PEPPER, MELON,
MANGO
85
 IMPORTANT ENZYMES IN
FRESH PRODUCE

• CELLULASE – CELLULOSE
• POLYGALACTURONASE (PG) AND PECTIN
METHYLESTERASE (PME) – PECTIN
• AMYLASE – STARCH
• LIPOXYGENASE – LIPIDS
• POLYPHENOL OXIDASE (PPO) OR
PHENOLASE – BROWNING REACTION
86
 IMPORTANT ENZYMES IN
FRESH PRODUCE
• 1-AMINOCYCLOPROPANE-1-
CARBOXYLIC ACID SYNTHASE (ACC)
AND ACC OXIDASE – ETHYLENE
• CHLOROPHYLLASE - CHLOROPHYLL

87
 LATEX, SAP OR RESIN
• MIXTURE OF COMPLEX SUBSTANCES
• MANGO – POLYSACCHARIDE, TERPINOLENE
• PAPAYA – PAPAIN
• FRUITS - BANANA, LANZONES, CHICO,
DURIAN, JACKFRUIT, STARAPPLE
• VEGETABLES - SWEET POTATO, CHAYOTE,
TROPICAL SPINACH (KANGKONG), LETTUCE

88
 IMPORTANCE OF LATEX

• FLAVOR AND AROMA – TERPINOLENE IN MANGO

• DAMAGE TO FRUIT PEEL
• CORRODES AND DISCOLORS PEEL
• FOOD FOR MICROORGANISMS
• BIOLOGICAL DEFENSE SYSTEM TO PESTS AND DISEASES

89
 PIGMENTS

• COLOR CHANGES DURING RIPENING

• CHLOROPHYLL
• GREEN, BLUE GREEN, YELLOW GREEN
• CAROTENE
• ORANGE (CARROTS), YELLOW ORANGE
(SQUASH), YELLOW (PINEAPPLE AND MANGO)
• LYCOPENE
• RED (TOMATOES, WATERMELON)
90
• XANTHOPHYLLS (CAPSANTHIN, CAPSURUBIN)
• RED IN BELL PEPPER
• ANTHOCYANINS
• PERLARGONIDIN (RED IN STRAWBERRY
AND ROSES)
• CRYPTOXANTHIN (YELLOW IN PAPAYA)
• DELPHINIDIN (PURPLE IN EGGPLANT)
• CYANIDIN (PURPLE/MAGENTA IN UBE)
• CHALCONE (YELLOW IN YELLOW
CARNATION)
91
 SECONDARY METABOLITES
• PHYTOALEXINS
• ANTIFUNGAL OR ANTIBACTERIAL ACTIVITY, E.G.
AVOCADO
• OXALIC ACID
• INHIBIT CALCIUM ABSORPTION AND UTILIZATION
• GOITRIN
• INHIBIT IRON ABSORPTION AND UTILIZATION
E.G. CABBAGE, CAULIFLOWER, BROCCOLI,
RADISH
• DESTROYED BY COOKING

92
 SECONDARY METABOLITES
• TOXICITY SYMPTOMS IN HUMANS
• DIOSCORINE (UBE)
• HYDROCYANOGLUCOSIDES (CASSAVA)
• ISOCOUMARIN (CARROT)
• SOLANINE (POTATO)
• IPOMEAMARONE (SWEET POTATO)
• ALKALOIDS – CHARANTIN AND MOMODICIN
• BITTERNESS OF AMPALAYA

93
 RIPENING,
DEGREENING AND
COLOR ADDING
 RIPENING

• SERIES OF BIOCHEMICAL AND PHYSICAL PROCESSES THAT CAUSE AN

IMMATURE FRUIT TO DEVELOP ALL THE DESIRABLE AESTHETIC AND EDIBILITY
CHARACTERISTICS
• THE FRUIT BECOME SOFT, SWEET, LESS ACIDIC, AROMATIC, CHANGE COLOR
AND LOSE THEIR ASTRINGENCY
• TRIGGERED BY THE HORMONE ETHYLENE
 ROLE OF ETHYLENE (C2H4)

• SYNCHRONIZES DIFFERENT PHYSIOLOGICAL AND RESPIRATORY EVENTS OF

RIPENING
• TRIGGER PRODUCTION OF MORE ETHYLENE
• EXPOSED UNTIL AUTOCATALYTIC PRODUCTION OF ETHYLENE STARTS
• NOT HARMFUL
 CLIMACTERIC FRUITS

• FRUITS THAT CAN BE PICKED GREEN-MATURE STAGE AND SUBSEQUENTLY

RIPEN
• CONTAIN HIGH STARCH THAT CONVERTED TO SUGAR
• COLOR AND FLAVOR DEVELOP FURTHER AFTER HARVEST
• EXHIBIT A RESPIRATORY CLIMACTERIC
• PRODUCE ETHYLENE AUTOCATALYTICALLY
 CLIMACTERIC FRUITS

• AVOCADO, BANANA, BITTER GOURD, BREAD FRUIT,

CANISTEL (TIESA), DURIAN, GUAVA, HONEYDEW MELON,
JACKFRUIT, MANGO, MUSKMELON, PAPAYA, PASSION
FRUIT, SAPOTA (CHICO), SOURSOP (GUYABANO), SUGAR
APPLE (ATIS), TOMATO
 NON-CLIMACTERIC

• FRUITS THAT NEED TO BE PICKED RIPE

• NOT CAPABLE OF RIPENING OFF THE PLANT SINCE THERE IS NO FURTHER
DEVT OF FLAVOR AFTER HARVEST
• NO STARCH THAT CAN BE CONVERTED TO SUGAR
• LITTLE OR NO CHANGE IN RESPIRATION AFTER HARVEST
• ONLY CHANGE IN COLOR – DEGREENING
• DO NOT PRODUCE ETHYLENE AUTOCATALYTICALLY
 NON-CLIMACTERIC FRUITS

• CALAMONDIN (CALAMANSI), CASHEW, CUCUMBER, DUHAT, GRAPE, JAVA

PLUM, LANZONES, LEMON, LIME, LONGKONG, LYCHEE, MANDARIN,
MANGOSTEEN, NOR AND RIN TOMATO, PEPPER, PINEAPPLE, PUMMELO,
RAMBUTAN, SATSUMA MANDARIN, STAR APPLE, STRAWBERRY, WATERMELON,
WAX APPLE (MAKOPA)
 ADVANTAGES OF REGULATING RIPENING

1. ALLOWS SHIPMENT OF FRUITS AT MATURE GREEN STAGE

2. BETTER COLOR DEVELOPMENT
3. SLOWER DISEASE SYMPTOM EXPRESSION
4. LESS FRUIT SHRIVELING
5. FASTER MEANS OF GETTING CASH
6. TAKES ADVANTAGE OF TRANSIENT PRICE INCREASES
7. FLEXIBILITY OF SELLING
8. EFFICIENT USE OF SPACE
 RIPENING AND DEGREENING
TECHNIQUES
1. INTRODUCE ETHYLENE OR OTHER SOURCES IN THE ENVIRONMENT OF THE
FRUIT

a. ETHEPHON (ETHYLENE RELEASING COMPOUND)

b. CALCIUM CARBIDE (ACETYLENE)
c. BIOETHYLENE (LEAVES OR FRUITS)
2. INDUCE STRESS ETHYLENE PRODUCTION
 RIPENING/DEGREENING
REQUIREMENTS
• FRUITS SHOULD BE MATURE
• UNIFORMLY LOW TEMPERATURE
• UNIFORMLY HIGH HUMIDITY
• GOOD AIR CIRCULATION AND VENTILATION
• AIR-TIGHT
RECOMMENDED TEMP. AND RH

Commodity T (⁰C) RH (%)

Banana 18-25 90-95 →75-80

Papaya 20-27.5 85-95

Mango 20-25 90-95

Durian 25-30 70

Tomato 15-20 90

Oranges 15-25 90-96

 ETHYLENE APPLICATION

• INTRODUCED FROM PRESSURIZED CYLINDERS

• ETHYLENE GENERATORS
• BALLOON METHOD
• CANISTERS OR CARTRIDGES
• ETHYLENE SIEVES
• USE OF POLYETHYLENE TENT
• DANGER: EXPLOSIVE AT 30,000 PPM OR 3% OF AIR
 ETHYLENE TREATMENT

Commodity Level (ppm) Time (h) T (⁰C)

Avocado 10-100 10-48 6-18

Banana 100-100 24 18-20

Durian 100 24 28

Mango 100 24 25

Pummelo 250-500 24 25

Tomato 100-1000 24-48 20-25

QUALITY PROBLEMS DUE TO IMPROPER
RIPENING METHOD
• DULL SKIN COLOR
• POOR FLAVOR AND RAPID DETERIORATION OF RIPE FRUITS
• APPEARANCE GOOD BUT PULP FAILS TO RIPEN COMPLETELY
• FINGERS SHEDDING OR SKIN SPLITTING
 TREATMENT WITH ETHEPHON

• A LIQUID FORMULATION LESS EXPENSIVE THAN ETHYLENE GAS

• KNOWN AS 2-CHLOROETHYL PHOSPHONIC ACID
• MARKETED AS ETHREL WITH 480 G L⁻¹ ETHEPON

• HAS PH OF 1 AND RELEASE ETHYLENE GAS

ABOVE PH OF 4.6 (CELL SAP HAS PH 5)
• SPRAYING, DIPPING (5 MIN) AND USE OF NAOH IN CONFINED PLACE (24-36
HRS)
 ETHEPHON LEVEL FOR
RIPENING/DEGREENING

Commodity Cultivar Level (ppm)

Banana Latundan 500-1,000

Lakatan 1,000-2,000

Papaya Cavite 500-2,000

Mango Carabao 1,000

Orange Valencia 5,000

Tomato Improved Pope 1,000

 TREATMENT WITH ACETYLENE

• A GAS GENERATED FROM CALCIUM CARBIDE (CAC2) WHEN REACTS WITH

WATER (TRANSPIRING FRUITS)
• MIMICS THE RIPENING EFFECTS OF ETHYLENE GAS
• 100X LESS EFFECTIVE THAN ETHYLENE
• EXPLOSIVE AT 2.5-8% VOLUME IN AIR
• CHEAP, READILY AVAILABLE AND EASY APPLICATION
• HEALTH RISKS WHEN FRUITS ARE IN CONTACT WITH CAC2 (PHOSPHORUS
HYDRIDE , ARSENIC HYDRIDE)
 ACETYLENE APPLICATION
1. TRADITIONAL METHOD – CAC2 CHUNKS ARE WRAPPED WITH
NEWSPAPER AND INSERTED AT THE BOTTOM OR WITHIN
LAYERS OF PILES OF FRUITS IN A CONFINED PLACE
2. TENT METHOD – WRAPPED CAC2 IS INSERTED AMONG LARGE
HEAPS OF BANANAS (6M HIGH) AND COVERED COMPLETELY
WITH A BURLAP OR THICK CLOTH
3. MODIFIED METHOD – CAC2 IS INSERTED IN THE HOLE BORED
IN STALK OF A BUNCH OF BANANA
 AMOUNT OF CAC2 FOR RIPENING OF
FRUITS

Fruits Amount of CaC2

Mango 1 g kg¯¹ (20 g per 20 kg basket of

fruits, 15-25 g per 15 fruits for 4 days

Banana 5 g per 10 bunches in a closed

container, 60 g per 208 L container for
24-48 h, 0.25 kg per 20 bunches for 12-
48 h

Chico 3 g per 60 kg in basket for 12-18 h

 BIOETHYLENE FROM LEAVES
• NEWLY EXPANDED LEAVES HAVE HIGHER ETHYLENE
• MATURE OF LEAVES OF ACACIA HAVE MORE ETHYLENE
• USING 25 G OF KAKAWATI PER 100 FRUITS OF ‘SABA’ BANANA,
RIPENING IS DELAYED BY ONE DAY COMPARED WITH ETHYLENE
AND CAC2
• ACACIA (13.44 NL G¯¹H¯¹), ANONANG (12.5), KATURAY (9.43),
MALUNGGAY (3.28), BALIMBING (3), PEANUT (1.75), GLIRICIDIA
(1.66), IPIL-IPIL (< 1)
 GUIDELINES IN USING BIOETHYLENE
FROM LEAVES

• USE THE MOST SUITABLE AND AVAILABLE LEAVES

• HIGH LEVELS OF ETHYLENE

• LOW CO2 PRODUCER
• READILY AVAILABLE
• NOT BETTER ECONOMIC USE
• USE THE RIGHT AMOUNT OF LEAVES

• ACACIA (5% OF FRUIT WEIGHT OF TOMATO) FOR 2-4 D

• GLIRICIDIA (10% OF FRUIT WEIGHT OF TOMATO) FOR 4 D
• 70-100 G OF GLIRICIDIA FOR 1 KG OF BANANA
 BIOETHYLENE FROM
FRUITS
Commodity nL g¯¹h¯¹ Duration (d)

Purple passion fruit 464.61 12

‘Java T2’ Chico 18.31 5
‘Cardaba’ banana 7.17 10
‘Improved Pope’ Tomato 3.16 6

Green avocado 1.18 5

‘Maquiling’ Amplaya 0.85 4
 BIOETHYLENE FROM FRUITS

• TO RIPEN TOMATO, PUT 40% OF ‘CARDABA’ ON POLYETHYLENE

BAG WITH TOMATOES FOR 6 DAYS. PUT 8 PIN PRICKS PER BAG
FOR GAS DIFFUSION.
• 800 G OF PURPLE PASSION FRUIT IS NEEDED FOR 2 KG OF
TOMATOES (40% OF FRUIT WEIGHT) ENCLOSED IN POLYETHYLENE
BAGS WITH 8-16 DIFFUSION HOLES FOR 6 D
• ‘SABA’ BANANA (10% OF FRUIT WEIGHT OF TOMATO)
• 100 G SQUASH PEEL / KG BANANA
 STRESS ETHYLENE

• WOUNDING THE FRUIT

• INSERTING POINTED STICK (15 CM) AT THE STEM END

OF JACKFRUIT, SOURSOP
• SCOURING (RUBBING) IN SAPOTA (CHICO)
• PINCHING IN PAPAYA, AVOCADO
• PRICKING WITH PIN THE TIP OF BANANA FINGER
• TWISTING BANANA CROWN
 STRESS ETHYLENE
• PLASMOLYSIS

• PUTTING SALT ON STEM SCAR OF

TIESA AND CHICO
• IMMERSION OF BANANA FRUITS
SALTED OR SEA WATER FOR A DAY
• MOISTURE LOSS

• 1.2% PER DAY REDUCE TIME OF

RIPENING BY 43%
 USE OF INCREASED TEMPERATURE

• BURY AMONG RICE HULL OR GRAINS

• ENCLOSE IN A CONTAINER OR PUT IN A WARM ROOM
• PLACE FRUITS IN A BIG POT (100 L) WITH SMALL POT OF BURNING LEAVES
OR STRAW AT THE TOP
• PLACE BANANAS IN A PIT COVERED WITH RICE STRAW
• EXPOSURE TO DIRECT SUNLIGHT FOR A SHORT TIME
• DIP IN HOT WATER – 52-55⁰C, 10 MIN DIP IN MANGO
 USE OF SMOKE
• SMOKE CONTAINS ETHYLENE AND ACETYLENE
• RICE STRAW, GLIRICIDIA, MANGO AND BANANA LEAVES
• METHODS“:

• PIT WITH BAMBOO PIPE AT THE SIDE

(2 DAYS)
• USE OF JOSS STICKS (3-4 DAYS)
• USE OF DRIED CAKES OF COW
DUNG
• SMOKE FROM SLOW BURNING
MATERIALS
 SLOWING DOWN RIPENING

• AVOIDING PRODUCTION OR INTRODUCTION OF ETHYLENE

• REMOVAL OF ETHYLENE
• INHIBITION OF ETHYLENE ACTION
 AVOIDING PRODUCTION OR
INTRODUCTION OF ETHYLENE

1. CAREFUL HANDLING TO MINIMIZE STRESS ETHYLENE

2. LOW TEMPERATURE TO SUPPRESS ETHYLENE
3. AVOID STORING AND TRANSPORTING WITH HIGH ETHYLENE
PRODUCING MATERIALS
4. KEEP AWAY FROM EXHAUST OF ENGINES, RUBBER,
FLUORESCENT LIGHTS
5. FOLLOW STRICT SANITATION PRACTICES
6. REMOVE RIPENING FRUITS
7. MODIFIED OR CONTROLLED ATMOSPHERE PACKAGING
 REMOVAL OF ETHYLENE

1. VENTILATION WITH FRESH AIR

2. USE OF ETHYLENE SCRUBBERS

3. POTASSIUM PERMANGANATE (KMNO4)

4. HEATED CATALYST ETHYLENE SCRUBBERS
5. BROMINATED OR ACTIVATED CARBON
6. USE OF UV LIGHT FOR 4 HRS/DAY FOR 4 DAYS
7. USE OF BIOLOGICAL SYSTEMS – MYCOBACTERIUM
 ETHYLENE INHIBITORS

• LOW TEMPERATURE, MODIFIED AND CONTROLLED

ATMOSPHERE, IRRADIATION AND HYPOBARIC STORAGE
• SILVER IONS, AVG, AOA
• 2,5-NORBORNADIENE (2,5-NBD) AND DIAZOCYCLOPENTADIENE
(DACP)
• 1-METHYLCYCLOPROPENE (1-MCP), 3-MCP, 1-
ETHYLCYCLOPROPENE (1-ECP), CYCLOPROPENE
• CALCIUM INFILTRATION, WAXING
 COLOR ADDING

• APPLICATION OF DYE TO PALE-COLORED FRUITS TO IMPROVE

COLOR
• MATURE QUALITY FRUITS, DYE APPROVED BY FDA
• FRUITS SHOULD BE TREATED NOT MORE THAN 4 MIN AT 49⁰C
• CONSTANT TREATMENT TEMPERATURE
• FRUITS SHOULD BE BLEMISH-FREE
• WATER QUALITY SHOULD BE LOW IN SULFUR OR IRON
 COLOR ADDING

• WATER AND EQUIPMENTS SHOULD BE CLEAN

• OPTIMUM CONCENTRATION MUST BE ESTABLISHED (1 GALLON
DYE PER 300 GALLON WATER)
• COLORING IS DONE AFTER GRADING AND DEGREENING
• TREATED FRUITS ARE THOROUGHLY RINSED AFTER COLOR-
ADDING TO REMOVE EXCESS DYE, THEN AIR-DRIED AND/OR
WAXED.
 TIPS FOR SUCCESSFUL
SYSTEMIC DYEING

1. LEAVE STEMS OUT OF WATER FOR SOME TIME BEFORE

PLACING IN THE SOLUTION
2. RECUT STEMS WHILE SUBMERGED IN DYE SOLUTION
3. REMOVE IN THE SOLUTION AFTER TINTING, KEEP
STEMS IN WATER AND STORE IN DARK ROOM.
 STANDARDIZATION,
GRADING, INSPECTION
AND PACKAGING
 PROCESSES INVOLVED

• GRADING

• CLASSIFYING THE PRODUCE INTO GROUPS

ACCORDING TO A SET OF CRITERIA OF QUALITY AND
SIZE RECOGNIZED OR ACCEPTED BY THE INDUSTRY
• SORTING

• CLASSIFYING PRODUCE INTO GROUPS DESIGNATED

BY THE PERSON ACCORDING TO CRITERIA HE DESIRE.
 PROCESSES INVOLVED
• SIZING

• CLASSIFYING THE PRODUCE INTO DIFFERENT

SIZES
• SIZE CLASSIFICATION

• SIZE GROUPING (LARGE, MEDIUM, SMALL, ETC.)

• GRADE/ PRODUCT STANDARDS

• SET OF CRITERIA AND SPECIFICATIONS OF

QUALITY DETERMINING GRADES
• STANDARDIZATION

• FORMULATING AND ISSUING GRADE STANDARDS

 SIZE CLASSIFICATION OF
PUMMELO

Large (9,001-1,150g or more), Medium (651-900g), Small

(401-650g) and Seňorita (250-400g) sizes.
 PROCESSES INVOLVED

• INSPECTION

• MEASURING, EXAMINING AND TESTING

SAMPLES TO DETERMINE WHETHER THE
GRADE STANDARDS HAVE BEEN INTERPRETED
OR ENFORCED PROPERLY
 BASIC PARTS OF A STANDARD

1. SCOPE – NAME AND USE

2. DEFINITION OF TERMS
3. MINIMUM REQUIREMENTS
4. GRADE DESIGNATIONS
5. CRITERIA AND SPECIFICATION FOR EACH GRADE
6. SIZE CLASSES AND LIMITS
7. TOLERANCE – ALLOWANCE FOR HUMAN ERROR
 BASIC PARTS OF A STANDARD

8. INSTRUCTIONS FOR SAMPLING DURING INSPECTION

9. REQUIREMENTS FOR PACKING AND LABELING
10. PROVISIONS ON CONTAMINANTS
11. PROVISIONS ON HYGIENE
 AGENCIES INVOLVED IN
STANDARDIZATION

• STANDARD AGENCIES OF VARIOUS COUNTRIES

– BAFPS ( BUREAU OF AGRICULTURE &
FISHERIES PRODUCT STANDARDS (PHILIPPINES)
 CHARACTERISTICS OF A GOOD
STANDARD

1. ACCEPTABLE
2. UNDERSTANDABLE
3. APPROPRIATE
 QUALITY CRITERIA OF STANDARDS

• APPEARANCE
• STAGE OF MATURITY AND RIPENESS
• TEXTURE
• DAMAGE OR DEFECT
• SAFETY AND WHOLESOMENESS
 QUALITY FACTORS BASED ON
PHILIPPINE NATIONAL STANDARD

BANANA
• MATURITY OR RIPENESS, CLEANLINESS, SHAPE, TRIMMING, FREEDOM FROM
DECAY, SPLIT AND LOOSE FINGERS, BRUISES, BLEMISHES AND
DISCOLORATION CAUSED BY DISEASES, INSECTS, LATEX BURN, MECHANICAL
OR OTHER MEANS
 QUALITY FACTORS BASED ON
PHILIPPINE NATIONAL STANDARD

DURIAN
• MATURITY, WHOLENESS, FIRMNESS, FRESHNESS,
CLEANLINESS, FIRMNESS, FREEDOM FROM MECHANICAL,
DISEASE AND PEST DAMAGES
MANGO
• MATURITY, SHAPE, CLEANLINESS, TRIMMING, SMOOTHNESS
AND FREEDOM FROM PRE-HARVEST DEFECTS, DISEASES,
INSECTS AND HANDLING DAMAGE
 QUALITY FACTORS BASED ON
PHILIPPINE NATIONAL STANDARD

TOMATO
• MATURITY, FIRMNESS, CLEANLINESS, SHAPE, SMOOTHNESS,
FREEDOM FROM DECAY, FREEZING INJURY, OTHER DAMAGE
ORCHID
• MATURITY, FRESHNESS, CLEANLINESS, FREEDOM FROM
DEVELOPMENTAL DEFECTS, VISIBLE PARASITES, DISEASES AND
BRUISING, RIGIDITY AND STRENGTH OF STEM
 QUALITY FACTORS BASED ON
PHILIPPINE NATIONAL STANDARD
CHRYSANTHEMUM
• MATURITY, FRESHNESS, CLEANLINESS, UNIFORMITY IN COLOR
AND FORM, STAGE OF OPENNESS IN A BUNCH, FREEDOM FROM
DEVELOPMENTAL DEFECTS, DAMAGE CAUSED BY SHATTERING,
BRUISING, BURNING AND DISCOLORATION, COLOR OF FOLIAGE,
STEM SHAPE, WOODINESS AND CURVATURE
 FORMULATION OF STANDARDS

1. REQUEST TO DEVELOP OR REVISE A STANDARD IS

SUBMITTED TO THE AGENCY RESPONSIBLE FOR
STANDARDS
2. THE TECHNICAL COMMITTEE WILL REVIEW, DELIBERATE
AND REVISE EXISTING STANDARD
3. PREPARE THE PRELIMINARY DRAFT
4. DRAFT STANDARD IS CIRCULATED AND SUBJECTED TO
PUBLIC HEARINGS
5. PRESENTATION FOR APPROVAL
 BENEFITS OF GRADING

• CONSUMERS – ASSURANCE OF QUALITY

• FARMERS – SOUND BASIS FOR PRICING OF PRODUCE
• COOPERATIVES – FAIRNESS IN THE SALE OF POOLED PRODUCE
• PROCESSORS – ELIMINATES SORTING, WORK IS FACILITATED
• TRADERS – BUSINESS CONFIDENCE, REPUTATION
• BUYERS AND SELLERS – COMMON LANGUAGE
 BENEFITS OF GRADING

• TRUCK-BUYERS – LESSER DAMAGE

• COURTS – SETTLEMENT OF DISPUTES
• BANKS – ESTABLISH LOAN VALUE AND PAYING CAPACITY OF FARMERS
• GENERAL PUBLIC – BASIS FOR COMPARISON OF PRICES
 CONDITIONS FOR SUCCESSFUL
GRADING

• MOSTLY GOOD QUALITY PRODUCE

• ACCEPTABLE STANDARD
• RELIABLE INSPECTORS
• IMPROVED POSTHARVEST SYSTEM
• PROPER GRADING PROCEDURES

• SUFFICIENT LIGHT, STANDARD

FAMILIARIZATION, USE BOTH HANDS IN
HOLDING COMMODITY, REGULAR WORK
BREAKS, USE OF CONVEYORS, GRADING
EQUIPMENTS AND AIDS
 INSPECTION

• CONTINUOUS INSPECTION
• INSPECTION ON A SAMPLE BASIS

• RANDOM OR SELECTIVE SAMPLING

• SAMPLES MUST REPRESENT THE CHARACTERISTICS OF
THE LOT
• SEPARATE SAMPLES FROM UNDAMAGED AND DAMAGED
PORTIONS
• SAMPLING REPORT
 PACKAGING
THE ART, SCIENCE AND TECHNOLOGY OF
BRINGING GOODS FROM ITS SOURCE TO
THE PLACE OF CONSUMPTION AT THE
MINIMUM COST POSSIBLE.
 FUNCTIONS OF PACKAGE

• FACILITATE EASY HANDLING

• PROTECTS THE PRODUCE
• SELLS THE PRODUCE
• INFORMS THE CUSTOMER
 DAMAGE

• DAMAGE IS LOSS OF VALUE AND USEFULNESS WHILE INJURY

IS THE CHANGE IN TEXTURE, COLOR AND FLAVOR
• PHYSIOLOGICAL, PATHOLOGICAL OR MECHANICAL
MECHANICAL
• BRUISING, WOUNDING, DISTORTION,
COMPRESSION, ABRASION (SCUFFING IN
TOMATO AND POTATO, BOX BURN IN
BANANA, SKINNING IN POTATO,
FEATHERING IN POTATO)
• DUE TO IMPACT, COMPRESSION,
VIBRATION
 KINDS OF PACKAGES

ACCORDING TO MATERIAL
• BURLAP OR HESSIAN CLOTH – MADE OF JUTE, FLAX OR HEMP, FOR
SHORT TRIPS, SUITABLE FOR POTATO
• FIBROUS MATERIALS – BOHO, PANDAN LEAVES, BURI, BAMBOO
AND RATTAN
• WOOD – MADE OF SAWN LUMBER, PLYWOOD OR VENEER
• PAPER SHEETS – CARDBOARD, PAPERBOARD, FIBERBOARD
• PLASTICS –POLYETHYLENE, POLYPROPYLENE, POLYSTYRENE
(STYROFOAM, STYROFOR)
 KINDS OF PACKAGES

ACCORDING TO PROTECTIVE CAPACITY

• FLEXIBLE – FOR BULKY AND HARD PRODUCE
• SEMI-RIGID AND RIGID CONTAINERS
ACCORDING TO DESIGN
• BAGS AND SACKS
• BASKETS
• CRATES AND BOXES
 KINDS OF PACKAGES

ACCORDING TO STORABILITY
• STACKABLE
• NESTABLE
• COLLAPSIBLE
ACCORDING TO RETURNABILITY
• ONE-TRIP CONTAINERS
• RETURNABLE
 USAGE OF CONTAINERS

• BURLAP SACKS – COCONUT, SQUASH AND ROOT CROPS

• MESH OR NET BAG – POTATO, ONION, CARROT, GARLIC AND
ROOT CROPS
• BAMBOO BASKETS – CABBAGES
• POLYETHYLENE BAGS – VEGETABLES – CABBAGE, POTATO,
BROCCOLI, CAULIFLOWER, CARROT, RADISH, LETTUCE,
BEANS, PEAS, CUCUMBER, BELL PEPPER, CHAYOTE, LEEK
AND EGGPLANT, ALSO IN VACUUM-PACKED BANANAS AND
DRY PACKED CUT FLOWERS
 USAGE OF CONTAINERS
• WOODEN CRATES – ORCHIDS, PAPAYA, PUMMELO,
CALAMONDIN, ORANGE, BANANA AND TOMATO, FLOWERS
• CARTONS – FREIGHTING CITRUS, AVOCADO, MANGO,
PINEAPPLE, MELON, PAPAYA, HEAD LETTUCE, ASPARAGUS,
CUT FOLIAGE AND CUTFLOWERS
• PLASTIC CRATES – LONGAN, LYCHEE
• FOAMED OR EXPANDED PLASTIC BOXES – ICED
COMMODITIES, GRAPES, MUSKMELONS
 PACKAGE SELECTION

1. COMMODITY
2. TYPE OF LOADING
3. MODE OF TRANSPORT
4. DISTANCE OF DELIVERY
5. POSTHARVEST TREATMENTS AND STORAGE CONDITIONS
6. METHOD OF SELLING
7. COST-EFFECTIVENESS
 PACKAGE SELECTION

8. COST OF TRANSPORT
9. WEATHER CONDITIONS DURING HANDLING
10. CONVENIENCE AND AVAILABILITY
11. REGULATIONS OF IMPORTING COUNTRY
 METHODS OF PACKAGING
• VOLUME FILLING, JUMBLE PACKING OR TIGHT FILLING
– POTATO, ONION, GARLIC, GINGER, BEANS, PEAS, BELL
PEPPER, CARROT, CABBAGE, CITRUS, SAPOTA (CHICO),
STARAPPLE AND MANGOSTEEN
• PLACE PACKING – BANANA
• LOOSE PACKING OR BULK TRANSPORT – WATERMELON,
PINEAPPLE, SQUASH, BANANA, DURIAN, JACKFRUIT AND
YOUNG COCONUT
• BULK PACKING OR BULK HANDLING – IN BINS –
WATERMELON, CITRUS, POTATO, SQUASH
 GUIDELINES IN PACKING BY HAND

1. IMMOBILIZE THE COMMODITY AS MUCH AS POSSIBLE

2. FILL ONLY TO CAPACITY OF CONTAINER
3. GENTLY HANDLE PACKED COMMODITIES
4. PACK TOGETHER FRUITS OF ONLY ONE STAGE OF MATURITY OR DEGREE OF
RIPENESS TO PREVENT FASTER RIPENING OF THE UNRIPE ONES
 IMPROVING IN-TRANSIT PACKAGE
PERFORMANCE

FOR BASKET
• USE OF LINERS AND CUSHIONING MATERIALS
• USE OF PAPER IN BETWEEN LAYERS OF COMMODITIES
• WRAPPING INDIVIDUAL FRUITS WITH NEWSPAPER
• USE OF HORIZONTAL DIVIDERS OR PLATFORMS
• USE OF VENTILATION TUBES
 IMPROVING IN-TRANSIT PACKAGE
PERFORMANCE

FOR CARTONS
• USE OF INTERNAL DIVIDERS/PARTITIONS OR CELL PACKS
• TRAY PACKS
• EXPANDED PLASTIC NETS OR FOAMED MESH
• WRAPPING INDIVIDUAL FRUITS WITH TISSUE PAPER
• USE OF ETHYLENE ADSORBENTS WHERE NECESSARY
• CUSHIONING MATERIALS
• PAPER IN BETWEEN LAYERS OF PRODUCE
 IMPROVING IN-TRANSIT PACKAGE
PERFORMANCE

FOR CARTONS
• SHRINK WRAPPING
• STRETCH PACKAGING
• PROVIDING MOISTURE TO FLOWERS OR INCREASING RH
• BUNCHING OF FLOWERS
• SLEEVING OF FLOWERS
• USE OF CLEATS AND PILLOWS
• PULSING OR LOADING OF FLOWERS
 HOLDING SOLUTIONS
• CITRIC ACID – REDUCE PH TO 3 OR 1 TSP. DISTILLED
VINEGAR PER L OF WATER
• 20% SUCROSE – SUBSTRATE FOR RESPIRATION
• HYDROXYQUINOLINE AT 300 PPM – EFFICIENT WATER
ABSORPTION BY REDUCING BLOCKAGE OF VASCULAR
BUNDLES
• 100-200 PPM LIKASAN OR PHYSAN 20 AS GERMICIDE
• 30% UNCOLA POP (7-UP) DRINK AS PRESERVATIVES
 IMPROVING IN-TRANSIT PACKAGE
PERFORMANCE

FOR NET BAGS

• PUT OLD NEWSPAPER IN BETWEEN NET BAGS
FOR POLYETHYLENE BAGS
• MAKE GAS DIFFUSION HOLES ON THE BAG USING PUNCHER OR PRICKING
THE BAG
FOR WOODEN CRATES
• USE PLASTIC STRAPS AROUND CRATES TO FURTHER STRENGTHEN CRATES
• RETAIL PACKS PREPACKING
• BAGS
• PLASTIC FILMS
• CONSUMER TRAY PACKS
• CLAMSHELLS – RIGID PACKAGES
• PUNNETS – SMALL BASKETS
• SLEEVE PACKS – FOR PACKING 2 OR MORE
ROUND FRUITS USING A FILM OR NET BAG
• FOLDING PAPERBOARD CARTONS
THE END
Thank You for Listening!
