Follow these guidelines for postharvest handling

Marita Cantwell, postharvest specialist at the University of California, Davis, recently shared some important guidelines for the postharvest handling of vegetables.

Maturity. Harvest the product at the correct stage of maturity.

Reduce injury. Minimize physical handling; every time the product is handled, it is damaged.

Protect product. Protect the harvested product from the sun; bring it rapidly from the field/exposed area to the packing station and keep out of the direct sun. Transport carefully.

Cleanliness and sanitation. Keep the packing line as simple as possible and keep it clean. If water is used, use clean water or a sanitizer if the water is reused. Maintain strict worker hygiene. Comply with guidelines for GAPs (Good Agricultural Practices) and GHPs (Good Handling Practices).

Pack carefully. Sort, classify and pack the product carefully to achieve uniformity and to prevent damage (compression, scrapes, etc.) that causes decay and inferior quality; use an adequate box or container. Packaging can also be informative.

Palletize. Ensure that boxes are well stacked on the pallet and that the pallet is strapped for good stability during transport.

Cool. Cool the product as soon as possible; generally, for every hour of delay from harvest to start cooling, one day of shelf life is lost. Lowering temperature is very important to reduce deterioration.

Know product. Know the requirements of the market (expected size, ripeness, etc.) and the handling requirements (temperature, RH, shelf life, etc.) of the product to meet quality expectations at market.

Training. Train and compensate well the workers involved in critical postharvest handling steps; make sure that workers have all the necessary tools to facilitate their work.

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– Gary Pullano