Agasci 111 Module 2

Preharvest factors
affecting quality of fruits

and vegetables
©2010 Acedo, A.L. Jr.. Postharvest Physiology of Perishable Crops (Hort 111). Postharvest Technology
Division, Department of Horticulture, Visayas State University, Leyte, Philippines
Farm to market value chain
Source: Hewett, 2008
Horticultural chain begins with the selection of planting

material and farm inputs and ends with the consumer.
Production stage
• several production factors influence produce quality and safety.
- farm resources (land, water, farm manure, manpower)
- genetic material
- growing environment
- cultural practices
• some food safety problems have been traced to mismanagement

and misuse of farm resources.
Aerial pesticide spray in banana plantations

Genetic material
• basic requisite of producing quality produce
• Increased attention to breeding for shelf

life, quality and nutritional value due to
increased consumer demand for quality
and safe foods and to promote health and
Tissue-cultured improved variety
nutrition.
• critical in developing countries where

refrigerated facilities, postharvest loss,
malnutrition and poverty are persistent
problems.
5/27/21
• Wide range of commercial materials for some fruit
and vegetables but expensive; AVRDC developed
open-pollinated improved varieties.
• Often best to breed crops from local germplasm or

under local condition; constantly look for
mutations/variations for continuing breeding.
• Consider consumer desires for appearance, taste,

flavor, long shelf life; not just select cultivars for
yield, ease of production, resistance to pests.
5/27/21
• Genetic differences in quality & shelf life:
- round tomato (4 locules) more
susceptible to mechanical damage than
oblong (2 locules) cultivar
- Indonesian ‘Rapiah’ rambutan longer
AVRDC cherry
storage life due to shorter spinterns and and CLN1462A
tomato in
thicker skin than ‘Lebakbulus’ cultivar Cambodia
- ‘Red Creole’ onion longer shelf life

due to longer dormancy than ‘Yellow
Granex’ onion
• Conventional and novel breeding produced:
- tomato/papaya cultivars of high firmness, slow

ripening rate and long shelf life
- lettuce of high carotenoids (β-carotene/lutein)
• Using new, improved varieties as a value added

production activity could better position farmers in
serving market needs.
Growing conditions
• Agricultural practices controlling the growing

environment (macroclimate and microclimate)
• Other agricultural practices in crop culture
Soil media and high humidity chamber for planting materials Tillage operations
Crop environment
• Aerial and soil environment during crop growth affects
produce quality.
• Soil environment can be controlled by appropriate cultural

practices (e.g. fertilizer application, irrigation, mulching,
etc.)
• Aerial environment (e.g. light, temperature, humidity, and

rainfall) is difficult to control unless agricultural practices
such as protected cultivation or pruning are employed.
• Understanding the effects of these factors on produce
quality and how these factors can be manipulated would
enable appropriate adjustments in production.
• Focus:
o Light
o Temperature
o Relative humidity
o Rainfall
Light and its control
• vital to plant life: photosynthesis – sugars – food
reserves – dry matter
• dry matter – taste and flavor; key traits determining

repeat sales
• Adequate light (fully exposed to sun; fruit in outer tree

canopy):
Faster maturation; lower acidity; higher soluble

solids/dry matter; sweeter (citrus, mango,
pineapple)
• Inadequate light (shaded; fruit inside tree canopy):
✓ More acidic; shorter storage life (pineapple)
✓ More rapid yellowing & wilting; lower sugar,

organic acids and chlorophyll contents (mustards)
• Excessive light – stunted growth; solar injury (sunburn)

• Managing light:
- Pruning
- Proper canopy architecture

Pruning in mango to control canopy architecture
- Protected cultivation which may use

different colors of plastic cover to control
light quality
Tunnel plastic netting and roofed structure protecting vegetables from intense light
Temperature and its control
• High/low growing temperatures affect produce quality.
• Low temperatures:
Higher protein content in sweet potato
High sugars in potato; not desired for chips
Black heart
Black heart in pineapple (night temp)
• High temperatures:
Reduced red color (lycopene) or blotchy ripening in
tomato Blotchy ripening
Inhibited yellow/orange coloration in some citrus

Puffiness (low solidity) in cabbage
• Managing temperature:
- protected cultivation (reduced exposure to intense
light) + evaporative cooling system
- proper timing of planting/flower induction
- others (e.g. use of resistant varieties)
Protected cultivation structures in Vietnam with evaporative cooling system
Relative humidity (RH)
• High RH reduces transpiration and consequently,

mineral uptake which in turn affects produce quality.
• In fruit trees, a dense canopy provides a humid

microclimate (i.e. within the tree canopy) that is ideal for
some pathogens that appear postharvest, such as
Botrytis and Colletotricum gloeosporioisdes.
Mango orchard with overlapping canopies

• Opening up the canopy by selective pruning of
branches allows air flow and minimizes microbial
infection. Pesticides must be used with care.
Rainfall
• In rainfed areas, too much rain before harvest causes brittleness of
leafy vegetables and susceptibility to damage. Lettuce is of poor
shipping quality and is susceptible to losses.
• Produce stressed by too much or too little rain is prone to diseases.

• During rainy periods, adhering soil particles on produce may carry
microbial contaminants causing outbreaks of food-borne illnesses.
• Proper mulching and sanitary washing in the packinghouse
Plastic mulching in strawberry field
Setting plastic mulch for vegetable intercrop in a fruit orchard

Cultural practices
• Appropriate cultural practices (i.e.

planting material, mineral nutrition,
irrigation, and chemical sprays) could
ensure production of high quality and
safe produce.
Tomato growing system
Planting materials
• Planting material well suited to the soil and climate on the
farm must be selected and sourced from reliable or
certified (local standard or part of a national plant
improvement program) suppliers to minimize the risk of
buying infected or poor quality material.
Desired scion/stock grafting
Mineral nutrition
• Balance of macronutrients (e.g. N, P, K) and micronutrients (e.g. B, Cu, Mg)

required for optimum plant growth and quality produce.
• Nutrient deficiency and excess compromise produce quality. Examples:

High levels/excess N – induce cell expansion; rapid softening; poor keeping
quality; increased susceptibility to physiological disorders
Low K – uneven coloration in tomato
• Organic fertilizers and organic farming are increasingly used in horticulture

due to consumers’ concern on food safety. Use of farm manure needs
caution.
• Application of excessive amounts of fertilizer can lead to ground water

contamination with nitrate, a serious environmental problem.
Mineral nutrition (contd.)
• Ca and B deficiencies have significant impact on fresh produce quality.

• Ca maintains cell membranes and cell wall integrity. B is important in the
translocation process.
• Quality defects due to Ca

deficiency generally involve tissue
breakdown/discoloration (external
and internal) and increased
susceptibility to damage (cracking,
chill injury) Blossom end rot
• B deficiency induces symptoms similar to Ca deficiency.

• Ca and B sprays minimize deficiency disorders.
Irrigation
• Adequate water supply to growing plants generally enhances quality and

storability of fresh produce.
• To reduce food safety risks, use of irrigation water from farm ponds used by
livestock is not encouraged.
• Overuse of ground water leads to salination and some consumers are

opposed to this.
River as source of sprinkle and furrow irrigation
Chemical sprays
• Growth regulator sprays are common in horticulture. Dormancy and ethylene

regulators are commercially applied to control shelf life, enhance harvest
efficiency, and optimize market opportunities. Examples:
-Maleic hydrazide (sprout inhibitor) – onion
-Ethephon (trade name: Ethrel) – pineapple, tomato
-RetainTM – apple, kiwifruit
-1-MCP (SmartFreshSM) – apple, apricot, avocado, banana, blueberry (highbush),

Chinese jujube, custard apple, fig. Kiwifruit, lychee, mango, melon, mountain papaya, peach,
pear (Asian), pear (European), persimmon, plum, tomato, cherry, grapefruit, lime, orange,
pepper, pineapple, strawberry, watermelon, broccoli, carrot, Chinese cabbage, Chinese
mustard, choysum, coriander, lettuce, mibuna, mizuma, pakchoy, parsely, potato
Chemical sprays (contd.)
• Pesticide sprays to control pests/diseases are also common in fruit and

vegetable production systems. Toxic chemical residues and danger to farm
workers and environment can be minimized by:
-using approved pesticides, correct dosage & withholding period
-observing other proper practices in pesticide use
-employing cultural practices minimizing pesticide use (e.g. fruit

bagging, catch cash crop, other IPM strategies)
Fruit bagging in banana
Pepper intercropped
with baby corn (catch
and shade crop)
Good Agricultural Practice (GAP)
• designed primarily to prevent food safety problems

• Food safety is a necessity; failure to deliver safe foods leads to adverse
consequences to both suppliers and consumers of produce.
Food safety risks in the supply chain

Supply chain stage Risk
Farm Pesticide use; bacterial contamination
Food Processing Poor handling/preparation, bacterial contamination, lack safety measures
Grocer/Retailer Poor handling/preparation, shelf life, poor storage and refrigeration
Restaurants Poor handling/preparation, bacterial contamination
Home Poor handling/preparation, bacterial contamination, poor storage
• GAP increasingly adopted in Asian countries (e.g.

ASEANGAP).
• Exporters must be certified compliant with GAP
system of importing country (e.g. GLOBALGAP).
• GAP considerations at the farm:
- history of land use
- farm map, including proximity to animal

production and hazardous water/waste
storage areas
- facilities for worker hygiene/sanitation
- control of wildlife and pests
- water quality and the application of water
- management of soil fertility including the

type, amount and frequency of fertilizer use
- documentation of critical activities and

processes
- training of workers on food safety
Vegetable/fruit farm resources
Farm resources
Farm site
• general soil quality, land use and
proximity to animals
• Farm factors that contribute to

contamination of fresh produce with
pathogenic microorganisms (e.g.
E. coli and Salmonella sp.):
- storage areas for manure/faecal Vegetable/fruit farm

matter and hazardous water
- contaminated/polluted water used for irrigation
- sewage sludge used as fertilizer
Once contaminated, removal/destruction of pathogens on fresh

produce is very difficult. Prevention pre-harvest and at all steps of the
horticultural chain is strongly advised.
Farm manure
• often used to promote plant growth and soil fertility
• can contaminate fresh produce with food-borne pathogens
• should be treated (i.e. composted, dried, heated) prior to application
• Animal manure must not be spread between crops if there is the likelihood
of direct contamination.
Animal faecal contamination

• Wild and domestic animals and birds pose a
contamination risk.
• Observe steps to exclude these animals during

the growing and harvesting season – e.g.
alternative plots; diversion strategy Farm containment from stray animals
Agricultural water
• Irrigation water - important control point in horticultural chains; if not of
appropriate quality, it can introduce water-borne pathogens.
• Test water sources for microbial contamination.

• Where water quality cannot be controlled (e.g. water from rivers, lakes, dams),
farmers should use good management practices to minimize contamination, e.g.
minimize contact between the edible plant part and water; avoid spraying or
sprinkling contaminated water onto plants.
Water dams and rivers-major agricultural water source
Worker training
• Farm workers can spread human pathogens to fresh produce. They must be
trained in food safety risks and good hygiene practices.
• Sanitation facilities (e.g. wash areas) must be available on farm.
Trained workers
• Certified planting material

• Fertilizer/treated manure
• Registered pesticides
• Licensed operators to apply chemicals
Safety of produce
• Microbiologically and chemically preharvest
safe agricultural water
End of topic 3 (preharvest factors)

Agasci 111 Module 2

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Agasci 111 Module 2

Uploaded by

Copyright:

Available Formats

Preharvest factors

affecting quality of fruits

Horticultural chain begins with the selection of planting

• some food safety problems have been traced to mismanagement

Aerial pesticide spray in banana plantations

• Increased attention to breeding for shelf

• critical in developing countries where

• Often best to breed crops from local germplasm or

• Consider consumer desires for appearance, taste,

- ‘Red Creole’ onion longer shelf life

- tomato/papaya cultivars of high firmness, slow

- lettuce of high carotenoids (β-carotene/lutein)

• Using new, improved varieties as a value added

• Agricultural practices controlling the growing

• Soil environment can be controlled by appropriate cultural

• Aerial environment (e.g. light, temperature, humidity, and

• dry matter – taste and flavor; key traits determining

• Adequate light (fully exposed to sun; fruit in outer tree

Faster maturation; lower acidity; higher soluble

✓ More acidic; shorter storage life (pineapple)

✓ More rapid yellowing & wilting; lower sugar,

• Excessive light – stunted growth; solar injury (sunburn)

- Proper canopy architecture

- Protected cultivation which may use

Inhibited yellow/orange coloration in some citrus

- proper timing of planting/flower induction

- others (e.g. use of resistant varieties)

Protected cultivation structures in Vietnam with evaporative cooling system

• High RH reduces transpiration and consequently,

• In fruit trees, a dense canopy provides a humid

Mango orchard with overlapping canopies

• Produce stressed by too much or too little rain is prone to diseases.

• Proper mulching and sanitary washing in the packinghouse

Plastic mulching in strawberry field

Setting plastic mulch for vegetable intercrop in a fruit orchard

• Appropriate cultural practices (i.e.

Tomato growing system

Desired scion/stock grafting

• Balance of macronutrients (e.g. N, P, K) and micronutrients (e.g. B, Cu, Mg)

• Nutrient deficiency and excess compromise produce quality. Examples:

• Organic fertilizers and organic farming are increasingly used in horticulture

• Application of excessive amounts of fertilizer can lead to ground water

• Ca and B deficiencies have significant impact on fresh produce quality.

• Quality defects due to Ca

• B deficiency induces symptoms similar to Ca deficiency.

• Adequate water supply to growing plants generally enhances quality and

• Overuse of ground water leads to salination and some consumers are

River as source of sprinkle and furrow irrigation

• Growth regulator sprays are common in horticulture. Dormancy and ethylene

-Maleic hydrazide (sprout inhibitor) – onion

-Ethephon (trade name: Ethrel) – pineapple, tomato

-RetainTM – apple, kiwifruit

-1-MCP (SmartFreshSM) – apple, apricot, avocado, banana, blueberry (highbush),

• Pesticide sprays to control pests/diseases are also common in fruit and

-using approved pesticides, correct dosage & withholding period

-observing other proper practices in pesticide use

-employing cultural practices minimizing pesticide use (e.g. fruit

Fruit bagging in banana

• designed primarily to prevent food safety problems

Food safety risks in the supply chain

• GAP increasingly adopted in Asian countries (e.g.

- farm map, including proximity to animal

- facilities for worker hygiene/sanitation