1、35.1CHAPTER 35DECIDUOUS TREE AND VINE FRUITFruit Storage and Handling Considerations 35.1Apples. 35.1Pears. 35.6Grapes 35.8Plums . 35.11Sweet Cherries . 35.12Peaches and Nectarines . 35.12Apricots 35.13Berries 35.13Strawberries . 35.13Figs. 35.13Supplements to Refrigeration. 35.13HE most obvious los
2、ses from marketing fruit crops are causedTby mechanical injury, decay, and aging. Losses in moisture, vita-mins, and sugars are less obvious, but they adversely affect quality andnutrition. Rough handling and holding at undesirably high or low tem-peratures increase loss. Loss can be substantially r
3、educed by greatercare in handling and by following recommended storage practices.FRUIT STORAGE AND HANDLING CONSIDERATIONSQuality and MaturityMaximum storage life can be obtained only by storing high-quality commodities soon after harvest. Different lots of fruit mayvary greatly in storage behavior
4、because of variety, climate, soil andcultural conditions, maturity, and handling practices. When fruit istransported from a distance, is grown under unfavorable conditions,or is deteriorated, proper storage allowance should be made.Fresh fruit for storage should be as free as possible from skinbreak
5、s, bruises, and decay. These defects reduce the value of theproduct and may cause rapid deterioration not only of the damagedfruit, but also of fruit stored nearby. Damaged fruit often producesmore ethylene, which can cause rapid ripening of many types of cli-macteric fruit. For the same reason, it
6、is unwise to store fruit or veg-etables having different storage characteristics together; some mayemit ethylene, causing a more sensitive crop to ripen prematurely.Natural cooling in well-ventilated storage slows down or halts theseprocesses.The amount of incipient decay infection, which influences
7、 stor-age potential of grapes and apples, can be predicted early. Onlylots with good storage potential should be held for late-seasonmarketing.Fruit maturity at harvest time determines its refrigerated storagelife and quality. For any given produce, there is a maturity best suitedfor refrigerated st
8、orage. Undermature produce will not ripen or de-velop good quality during or after refrigerated storage. For manycrops, excessively overmature produce deteriorates quickly duringstorage, although there are some exceptions for late-harvested fruit(in particular, late-harvested kiwifruit). Determining
9、 maturity canbe complex. A number of measurements are used, depending on thecrop; these include penetromer firmness, color, degree-days sinceflowering or fruit set, soluble solids, or other physical, chemical, orbiological tests. In critical cases, a combination of tests may beused.Handling and Harv
10、estingRising handling costs have encouraged the use of bulk handlingand large storage bins for many kinds of fruit. Moving, loading,and stacking bins by forklift trucks must be done carefully tomaintain proper ventilation and refrigeration of the product. Binsshould not be so deep that excessive wei
11、ght damages the producenear the bottom.Mechanical harvesters for fruit frequently cause some bruising.This damage can materially reduce the quality of the produce.Storage and TransportationAs in storage, losses from deterioration during distribution areaffected by temperature, moisture, diseases, an
12、d mechanical dam-age. Gradual aging and deterioration are continuous after harvest.Time in transit may represent a large portion of postharvest life forsome commodities, such as cherries and strawberries. Thus, theenvironment during this period largely determines produce salabil-ity when it reaches
13、the consumer.To prevent undue warming and condensation of moisture, whichpromote decay and deterioration, fruit-handling systems must bewell-designed to minimize rewarming and moisture condensationon the product. For example, fruit should not be removed from coolstorage and left unattended for signi
14、ficant periods of time beforeloading and transport in refrigerated vehicles. When the product isremoved from cool storage, it should be consumed as quickly aspossible or retained at low temperature.Details on storage and handling of common fruit are given in thefollowing sections. For more informati
15、on on storage requirementsand physical properties of specific commodities, see Table 1 inChapter 21. Table 1 in this chapter shows recommended controlled-atmosphere (CA) and modified-atmosphere (MA) conditions forfruit other than apples and pears (Kader 2001). Also see Table 1 inChapter 37 for guide
16、lines on mixing produce in storage and trans-portation.This chapter describes proper postharvest handling guidelinesfor selected fruits. Additional information on these and many otherfruits can be found at postharvest.ucdavis.edu and www.ba.ars.usda.gov/hb66/contents.html.APPLESApples are not only t
17、he most important fruit stored on a tonnagebasis, but their average storage period is considerably greater thanthat of any other fruit. Storage may be short for early varieties andthose going into processing, but cold storage is critical to properhandling and marketing.Recommended storage temperatur
18、e depends on the cultivar.For most varieties, cool storage at 32 to 34F is recommended.Specific recommendations for each commercial cultivar are usu-ally available from marketing organizations or see Kader et al.(2002).Storage life depends on harvest maturity, elapsed time and tem-perature between h
19、arvest and storage, cooling rate in storage, andsometimes cultural factors. The best storage potential is usually inapples that are mature but have not yet attained their peak of respi-ration when harvested. However, the grower is inclined to sacrificeThe preparation of this chapter is assigned to T
20、C 10.9, Refrigeration Appli-cation for Foods and Beverages.35.2 2010 ASHRAE HandbookRefrigerationstorage quality for the better color often gained in red varieties byholding them longer on the tree. Even if harvesting begins at theproper time, fruit picked last may be at an advanced stage of matu-ri
21、ty. Such late-harvested apples do not have good storage character-istics; neither do those harvested on the immature side, but this isseldom a problem with apples intended for storage before market-ing. Harvest at proper maturity, careful handling, and prompt stor-age after harvest are conducive to
22、long storage life.Chilling injury is the term commonly applied to disorders thatoccur at low storage temperatures where freezing is not a factor. Theexact mutual relationship of the many types of chilling injury isunknown. The principal disorders classed as chilling injuries inapples are (1) soft sc
23、ald, (2) soggy breakdown, (3) brown core, and(4) internal browning. Varieties susceptible to one or more of thesedisorders are Rome Beauty, Braeburn, Jonathan, Golden Delicious,Empire, Grimes Golden, McIntosh, Rhode Island Greening, andYellow Newtown. In addition to variable susceptibility by variet
24、y,there are also yearly variations related to climate, fruit size, and cul-tural factors.The following practices affect the condition of apples held forboth conventional and controlled atmosphere storage:Maturity. Because there is no reliable maturity index, growersmust use personal experience of th
25、e variety, area, or orchard todecide when the crop is mature. Availability of labor, size of oper-ation and crop, weather, storage facilities, and intended length ofstorage also affect the time of harvest.Handling to Storage. For optimum storage, apples should becooled within one or two days of harv
26、est because they can deterio-rate as much during one day at field temperatures as during oneweek at proper storage temperature. If other factors prevent finalpackaging, fruit can be cooled and stored in field bins. In this case,no grading will have been done to remove substandard product.Subsequent
27、grading may increase the level of bruising, especially ifthe fruit is still cold when handled.Normally, apples are placed in storage and cooled by the roomrefrigeration equipment to about 32F in 1 to 3 days. Hydrocoolingis sometimes used, but requires careful disease control. It also inter-feres wit
28、h scald inhibitors, which must be applied to warm fruit.Table 1 Summary of Controlled Atmosphere Requirements and Recommendations for Fruits Other Than Apples and PearsCommodityTemperature Range,aFControlled AtmospherebCommercial Use as of June 2001%Oxygen% Carbon DioxideApricot 32 to 41 2 to 3 2 to
29、 3Asian pear 32 to 41 2 to 4 0 to 1 Limited use on some cultivarsAvocado 41 to 55 2 to 5 3 to 10 During marine transportBanana 54 to 61 2 to 5 2 to 5 During marine transportBlackberry 32 to 41 5 to 10 15 to 20 Within pallet covers during transportBlueberry 32 to 41 2 to 5 12 to 20 Limited use during
30、 transportCactus pear 41 to 50 2 to 3 2 to 5Cherimoya and Atemoya 46 to 59 3 to 5 5 to 10Cherry, sweet 32 to 41 3 to 10 10 to 15 Within pallet covers or marine containers during transportCranberry 36 to 41 1 to 2 0 to 5Durian 54 to 68 3 to 5 5 to 15Fig 32 to 41 5 to 10 15 to 20 Limited use during tr
31、ansportGrape 32 to 41 2 to 5 1 to 3 Incompatible with SO232 to 41 5 to 10 10 to 15 Can be used instead of SO2for decay control up to four weeksGrapefruit 50 to 59 3 to 10 5 to 10Guava 41 to 59 2 to 5 0 to 1Kiwifruit 32 to 41 1 to 2 3 to 5 Expanding use during transport and storage; C2H4must be maint
32、ained below 20 ppbLemon 50 to 59 5 to 10 0 to 10Lime 50 to 59 5 to 10 0 to 10Lychee (litchi) 41 to 54 3 to 5 3 to 5Mango 50 to 59 3 to 7 5 to 8 Increasing use during marine transportNectarine 32 to 41 1 to 2 3 to 5 Limited use during marine transport32 to 41 4 to 6 15 to 17 Reduces chilling injury (
33、internal breakdown) of some cultivarsOlive 41 to 50 2 to 3 0 to 1 Limited use to extend processing seasonOrange 41 to 50 5 to 10 0 to 5Papaya 50 to 59 2 to 5 5 to 8Peach, clingstone 32 to 41 1 to 2 3 to 5 Limited use to extend canning seasonPeach, freestone 32 to 41 1 to 2 3 to 5 Limited use during
34、marine transport32 to 41 4 to 6 15 to 17 Reduces incidence and severity of internal breakdown (chilling injury) of some cultivarsPersimmon 32 to 41 3 to 5 5 to 8 Limited use of modified atmosphere packagingPineapple 46 to 55 2 to 5 5 to 10 Waxing is used to create modified atmosphere and reduce endo
35、genous brown spotPlum 32 to 41 1 to 2 0 to 5 Limited use for long-term storage of some cultivarsPomegranate 41 to 50 3 to 5 5 to 10Rambutan 46 to 59 3 to 5 7 to 12Raspberry 32 to 41 5 to 10 15 to 20 Within pallet covers during transportStrawberry 32 to 41 5 to 10 15 to 20 Within pallet covers during
36、 transportSweetsop (custard apple) 54 to 68 3 to 5 5 to 10Source: Kader (2001).aUsual or recommended range; 90 to 95% rh is recommended.bSpecific CA combination depends on cultivar, temperature, and duration of storage. Recommendations are for transport or storage beyond two weeks. Exposure to lower
37、 O2orhigher CO2concentrations for shorter durations may be used to control some physiological disorders, pathogens, or insects.Deciduous Tree and Vine Fruit 35.3Controlled-Atmosphere StorageControlled-atmosphere (CA) storage is important in extendingthe market life of certain apple varieties. Chilli
38、ng injury is elimi-nated in some varieties by elevating the storage temperature to about40F and altering the composition of the atmosphere.Only apples of good quality and high storage potential should beplaced in CA storage. Harvest maturity and handling practices arecrucial; only fruit harvested at
39、 proper maturity should be consid-ered. In any one district, this limits the number of apples suitable forCA storage to only a few days harvest. Immature apples or thoseretained on the tree to gain better color, as is often done with Deli-cious and McIntosh, are equally undesirable.Table 2 lists opt
40、imum levels of O2, CO2, and temperature for CAstorage of apples. It also indicates storage life and whether the spe-cific variety is susceptible to storage scald. This information wasobtained from a worldwide survey of postharvest scientists whowork on pome fruits.Chapter 23 discusses systems and me
41、thods for achieving specificCA conditions as well as construction techniques and details for therooms and spaces.Storage Diseases and DeteriorationStorage problems in apples may be caused either by invadingmicroorganisms or by the fruits own physiological processes. Phys-iological disorders, althoug
42、h sometimes resembling rots, are relatedto biochemical processes within the fruit. Susceptibility to such dis-orders is often a variety characteristic, but it may be influenced bycultural and climatic factors and storage temperature.Alternaria Rot. Dark brown to black, firm, fairly dry to dry stor-a
43、ge decay centering at wounds, in skin cracks, in core area, or inscald patches; one of the blackest of storage decays. Control: Cul-tural practices that produce apples of good finish and prevent skindiseases and injuries that open the way for infection.Table 2 Optimum Levels for Controlled Atmospher
44、e Storage of ApplesCultivar Country RegionOptimumO2,%OptimumCO2,%Optimum Temperature, FStorage Life,monthsAlwa Poland Skierniewice 1.5 1.5 32 to 37 7Ampion Poland Skierniewice 1.5 1.5 32 to 37 7Arlet Poland Skierniewice 3 5 32 to 37 8*Bancroft Poland Skierniewice 1.5 1.5 32 9Bellena Roma Spain Lleid
45、a 3 2.5 32 *Blanquilla Spain Lleida 3 3 32 6 to 7Bonza Australia Victoria 1.5 to 1.8 1 32 *Boskoop Belgium Heverlee 2 0.7 37 to 38 6*Braeburn Australia Victoria 1.5 to 1.8 0.8 to 1 34 *Belgium Heverlee 2 1 34 6France St. Remy 1.5 0.8 to 1.2 33 to 34 6*Italy Milan 1 1 33 to 34 8 to 9*New Zealand New
46、Zealand 3 1 33 6South Africa Stellenbosch 1.5 1.5 31 8 to 9United States Washington 2 0.5 35 *Bramleys Seedling United Kingdom Kent 1 5 39 11*Cortland Canada Nova Scotia 2.5 4.5 37 8 to 10*United States New York 2 to 3 2 to 3% one month, then 5% 36 4 to 6*Coxs Orange Belgium Heverlee 2 0.7 37 to 38
47、5Pippin New Zealand New Zealand 2 2 37 4 to 5Netherlands Wageningen 1.2 to 1.4 1 39 6.5United Kingdom Kent 1.3 4 38 7Elstar Belgium Heverlee 2 1 34 7Canada Nova Scotia 2.5 4.5 32 to 33 No dataNetherlands Wageningen 1.2 2.5 35 7Empire Canada Nova Scotia 2.5 0.5 to 1 34 to 36 No dataUnited States Mich
48、igan 1.5 2.5 37 9New York 2 to 3 2 to 3 34 to 36 5 to 10Fiesta New Zealand New Zealand 2 2 33 6Poland Skierniewice 1.5 1.5 32 to 37 7Firmgold Australia Victoria 1.5 to 1.8 2 to 2.5 32 No dataFuji Australia S. Australia 2 1 32 8*Victoria 2 to 2.5 2 32 *Canada British Columbia 1.2 1 32 9*0.7 2 32 9*Fr
49、ance St. Remy 2 to 2.5 1 to 2 32 to 34 7 to 8*Italy Milan 1 1 32 *United States Washington 1 1 34 9*1 1 34 11*California 1.5 0.5 32 to 34 7 to 9*Gala Australia Victoria 1.5 to 2 1 32 *Canada British Columbia 1.2 1 32 6France St. Remy 1.5 2 32 to 34 4 to 5Italy Milan 3 2 34 to 36 6New Zealand New Zealand 2 2 33 No dataPoland Skierniewice 1.5 1.5 37 7*Indicates variety of cultivars is subject to storage scald.35.4 2010 ASHRAE HandbookRefrigerationGala (continued) Spain Lleida 2 2 36 2 to 9United States Washington 1 1 34 4Netherlands Wageningen 1.2 2 34 5.5Gala-Mondiel United Kingdo
