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Table Of Contents

Introduction to the Manual
Principal causes of postharvest losses and poor quality
Relative perishability and storage life of fresh produce
Resources for Quality Assurance and Export Marketing
Chapter 1: Harvesting and preparation for market
Maturity standards
Using a refractometer
Using a firmness tester
Harvesting practices
Harvesting containers
Harvesting tools
Field packing
Transport to the packinghouse
Chapter 2: Curing root, tuber and bulb crops
Field curing
Curing with heated air
Bulk systems for curing onions
Emergency curing
Chapter 3: Packinghouse Operations
Narrow pallet system
General operations
Packinghouse Layout
Dumping
Conveyor equipment
Washing
Waxing
Sorting
Sizing
Simple packing line
Chapter 4: Packing and packaging materials
Packing practices
Packing containers
Choosing a Container
Packaging practices
Labeling
Modularization of containers
Modified atmosphere packaging (MAP)
Unit loads
Chapter 5: Decay and Insect Control
Chemical controls
Vase life of Cut Flowers
Cold treatments
Controlled/modified atmosphere treatments
Heat treatments
Biological control and plant growth regulators
Chapter 6: Temperature and relative humidity control
Room cooling
Forced-air cooling
Hydro-cooling
Evaporative cooling
Night air ventilation
Chilling injury
Use of ice
Alternative methods of cooling
Increasing relative humidity
Recommended storage temperatures
Susceptibly to freezing injury
Storage practices
Storage structures
Storage of dried and bulb crops
Storage of root and tuber crops
Storage of potatoes
Controlled atmosphere (C.A.) storage
Chapter 8: Transportation of horticultural crops
Open vehicles
USDA Portacooler
Refrigerated trailers
Stacking patterns/hand-stacked
Stacking patterns/pallet and slip sheet loads
Stacking strength
Bracing the load
Air Transport
Chapter 9: Handling at destination
Unloading
Temporary storage temperatures
Sorting/repacking
Ripening
Display
Chapter 10: Processing of horticultural crops
Processing equipment
Preparation for processing
Solar drying
Forced-air dehydrators
Oil-burning dehydrators
Drying flowers
Canning
Juicing
Other methods of processing
Chapter 11: Food Safety Practices
Food Safety on the Farm
Minimizing pathogen contamination during harvest
Minimizing pathogen contamination during postharvest handling
Sanitizing field containers, tools and packhouse surfaces
Traceback
General References
Appendix A: Sources of Additional Information on the Internet
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Post Harvest

Post Harvest

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Published by Orto di Carta

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Published by: Orto di Carta on Feb 06, 2014
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