Lecture 7_HARVEST - H ARVEST Harvesting When? Maximum...

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HARVEST
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Harvesting When? Maximum quality to the consumer. When the product can tolerate – harvest, handling, packing, storage, and transportation – Harvesting sometimes not equal to best quality or profitability. Timing on maturation if mechanical harvested (whole plant). Price & demand = factors that affect when to harvest
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Post Harvest Storage Goal: retain crop quality and retard senescence Slow or stop rate of respiration Prevent water loss
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Biological Respiration • CHO, fats and proteins break down – releases heat and CO 2 gas respiration = storage life High respiration crops (short storage life): – Broccoli, lettuce, peas, sweet corn, spinach and watercress Low respiration crops (long storage life): – Onions, potatoes, sweet potatoes Ethylene production Natural product of plant metabolism (can be good and bad) rate of senescence (aging) = storage life with maturity, physical injury, disease, high temp., water stress Deterioration Factors
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Deterioration Factors Compositional changes Loss of chlorophyll (green) Gain of red, yellow, or orange Tomatoes, squashes, pumpkins, carrots, peppers, muskmelons Breakdown of sugars and increase in softening Increased lignin – toughening
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Lecture 7_HARVEST - H ARVEST Harvesting When? Maximum...

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