Grading, Packaging and Handling

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Grading, Packaging and Handling

of Fresh Produce

Patrick Byers

Regional Horticulture Specialist University of Missouri Extension Southwest Region

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Presentation Outline

1

2

Are there ‘official’ standards?

2

3

How to grade produce

Considerations on packaging

3

4

Considerations on packaging Proper handling of producep g p

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USDA Grade Standards Exist

Administered by AMS AMS charges to inspect Administered by AMS

(Agricultural Marketing Service)

AMS charges to inspect

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USDA Grade Standards Exist

Enforcement is another matter

Domestic International Domestic

• Normally triggered by a ‘complaint

International

• Required for imports • Only a certain % of p

• Starts at $151 • Plus mileage

Only a certain % of

shipments are inspected • & those are just sampled • & an hourly fee while

driving

• Required for a

You can sell substandard product, poorly • Required for a – marketing agreement or k ti d packed in whatever form you want, as

long as no one complains!

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AMS Grade Standards

• 166 developed

166 developed

• For 86 different fresh

fruits, vegetables,

,

g

,

tree nuts, peanuts,

and related

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AMS Grade

Standards-l

example

Fresh (Field) Tomatoes Fresh (Field) Tomatoes

• 14 page document

• Specific definitions onSpecific definitions on color, cleanliness, size, softness, maturity,

shape similarity shape, similarity,

smoothness, damage & development

• US Grades 1, 2 & 3 established, including Allowable tolerances • Allowable tolerances

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In general, what is wanted—

Example Fresh (Field) Tomatoes

Consistency of Minimum of Consistency

of-• Size (and/or weight) • Color

Minimum of

• Defects (e.g. blemishes, bug bites, freeze

Color • Shape • Maturity g damage, sunscald) • Decay Di t th h i i • Similarity • Smoothness

• Dirt or other unhygienic contamination

• ‘Any other damage’

• Firmness Any other damage

Packing size, quantity, or materials are not addressed Packing size, quantity, or materials are not addressed

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What are common packing

i ht

d

titi

?

weights and quantities?

Check AMS wholesale market price reports Check AMS wholesale market price reports

• 15 cities covered • Including St. LouisIncluding St. Louis • Dec. 17, 2010 report listed 37 vegetables • Tomatoes- 25 lb cartons • Asparagus 11 lb • Asparagus- 11 lb crates, bunched • Carrots- sacks, 48

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You do not ‘need’ to

ll b

i h

sell by weight

Weight Common non weight units Weight

• Is often expected

• Will make comparing

Common non weight units

• Bunches- e.g. dozen • Multiples of dozen- e.g. Will make comparing

values easier

• Can sometimes be

i t d

Multiples of dozen e.g. 6 dozen sweet corn

• Total number- x number

f t l i bi

approximated

• If weight is ‘stated’ it then falls under the

of cantaloupes in a bin or cucumbers in a box.

Number may be variable then falls under the

rules of weights and measures y (e.g. 36 to 40) or exact • Heads, as in lettuce • Volume- bushel, or variation of it

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Developing your own

‘standards’-Mi

i’

d

ti

Missouri’s produce auctions

Central Missouri Produce Auction (CMPA) Central Missouri Produce Auction (CMPA)

• ½ bushel box is common (25 lb tomato box)

( )

• Bins (melons)

• 12 pint ‘berry’ flats

• Iced wax boxes (spinach) • 5 dozen in a ‘corn bag’

B lk • Bulk

• & various other special interest boxes

interest boxes

CMPA guidelines are available

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One of six MO auctions

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CMPA- oldest & largest

d

ti

i Mi

i

produce auction in Missouri

• Buys packaging in bulk for _{y p} _{g g} • Eggplant - pick in tender resale

• Sets CMPA standards, does

t l i USDA

stage, not old and leathery. Classic types.

• Potatoes - New potatoes not claim USDA

• E.g. their medium tomatoes are as large as USDA X-large

gently clean, but do not scrub.

• Rhubarb - ½ pound bunches are as large as USDA X large

• Will sell ‘culls’, noted as such • Lots of tips and suggestions

in ½ bushel boxes. Trim 75% of leaf.

• Turnips - Leave about 1" top. • Many exchanged verbally

amongst growers

• Cucumbers - ½ bushel boxes 40-45 count to full box. Pack oversize and odd shapes separate.

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Your standard & grading

Keep your focus

on-•Consistency of color, size, shape, etc.

•Minimum of defects; no decay; cleanliness •Minimum of defects; no decay; cleanliness

• most Select packaging Choose sale unit Establish grading criteria Modify for customer • Weight ? • Size _Mi _h _? • most appropriate for your product &

•economical • Weight ? •Other? •Combination? • Size •Shape •Length •Trimming • Minor changes? •What about major ones? •Benefit to both! Trimming

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Packaging considerations

Subject to rapid dying Tolerant of drying Subject to rapid dying

• E.g. leafy greens, broccoli, cabbage,

Tolerant of drying

• Tomatoes, peppers, melons, squash, sweet g

asparagus, herbs, & cauliflower

• Consider some type of

q

potatoes, onions

• Plain cardboard boxes

C b ith

• Consider some type of plastic film protection

• Also consider plastic film

• Cucumbers with waxy skin (plastic wrap if not) • If handled very quickly p

protection if storing

– Beets or carrots (trim tops) Green beans

If handled very quickly, cardboard boxes for-Beets, carrots, green beans sweet corn

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Packaging considerations

Special situations

Berries & like small items ‘Softer’ products Berries & like small items

• Consider pint or quarts • Cardboard OK, but

Softer products

• E.g. peaches or heirloom tomatoes

Cardboard OK, but • Plastic clamshells for

longer term storage;

id t j t

• Consider containers that make a single layer

O j t t d ½

consider not just your storage, but your

customer’s needs

• Or just two deep, e.g. ½ peck box

• No need to refrigerate new potatoes

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Other Packaging

Bulk or volume Miscellaneous Bulk or volume

• Various bins are popular for melons,

Miscellaneous

• Paper bags

• Mesh sacks for p p

pumpkins & squash

• Consider

Mesh sacks for corn or onions

• Consider stackable units or

boxes sturdy enough to

• Waxed boxes for products that get wet or are iced stack • ‘Farm to retail’ box product are iced • Custom printed box product

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Let’s talk plastic

Let s talk plastic

Advantages Disadvantage Advantages

• Can be cleaned

• Excellent for storage,

Disadvantage

• PRICE!

• Would need to have a g ,

wet or dry

• Stackable & sturdy

Would need to have a reuse/recovery system • By the FAO- Management of

bl l ti t i f h

• In use by shippers, market vendors and food service

reusable plastic crates in fresh

produce supply chains- A technical guide

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Reusing containers

Plastic Cardboard or wooden Plastic • Can be cleaned effectively Cardboard or wooden • Cannot be sterilized or effectively washed y • Including sterilized, if needed Th b y

• Can be wiped out, with moist clean cloth or similar

If t di t di d

• There are a number of products for

cleaning and

• If too dirty, discard

• Used cardboard boxes are sold at produce auctions g

sterilizing

• Stacked upside down to dry

sold at produce auctions • Bring about 75% original

price to dry

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Safe handling of

produce-before and after harvesting

Kansas State University- Kansas

Food*A*Syst-A Food Safety Risk Management Guide for the Producer- Chapter 3

Overall Farm • Site Conditions

Harvesting and Handling • Employee hygiene

• Site Conditions

• Wildlife, Vermin & Pests

• Employee hygiene • Consumed raw?

• Washing, packing, & • Water Source

• Crop production

Washing, packing, & transport equipment • Equipment and facility issues, e.g. soil contact,

use of manure or similar, pesticides/fertilizers

i l di t

cleaning

• Cross contamination possibilities

including storage possibilities

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Two rules for handling produce

Handle with care Keep it cool Handle with care

• Damage = decay • Damage increases Keep it cool • Respiration increases as temperature does Damage increases respiration p

• Pick in cool of day- dawn is normally coolest

K t f

Respiration _{• Keep out of sun}

• Keep produce ‘subject to drying’ wet or moist and

Respiration releases heat!

drying wet or moist, and chill to appropriate temp • If storing for any length of

time, cool to appropriate temperatures

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Talk about keeping

t th ??

your nose to the ??

Not a JOKE! Only $3600 for the Crop Care Picking Assistant Not a JOKE! Only $3600 for the Crop Care Picking Assistant

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Storage life influenced by

t

temperature

100 80 60 ag e D ay s 20 40 St o r 0 20 32 41 68 86 104 Temp F Example- grapes

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Example- estimated time for

lowering temperature to 62 F

Cauliflower- single head, trimmed in a carton Assumes vegetable temperature of 92 F &

Pl d i t f i t t 32 F

Placed into refrigerator at 32 F or Immersed into water at 32F

• Refrigerator (no forced air) 5.5 Hours

F

d i

1 4 H

• Forced air

1.4 Hours

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Keeping it cool in storage

• Stand alone refrigerators

Stand alone refrigerators

• Commercial walk-in coolers

“C

l b t”

d th

difi d i

• “Cool-bot” and other modified air

conditioners with homemade boxes.

• Shade

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Getting product cool varies

among vegetables.

Heat out of product

Heat out of container

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Consider stacking patterns

• Avoid ‘stacking patterns’ that may limit the ability

Avoid stacking patterns that may limit the ability

of air flow to remove heat from the products.

– Vent holes in boxes

– Slightly looser stacking

‘Pull’ cool air through the product – Pull cool air through the product

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General cooling

process-“H lf C

li

Ti

”

“Half Cooling Time”

Getting to a final cooling temperature takes a long time (take most of the heat out quickly and let the time- (take most of the heat out quickly and let the final few degrees be done in the refrigerator)

92 F to 32F= 60 F _{Minutes to cool} 100 92 F to 32F= 60 F 60 80 at ure F Generally consider 7/8 cooling to be nearly complete. 20 40 Te mp er a 0 0 7 14 21 28 34

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Grower example with vegetables

bj

t t

id d

i

subject to rapid drying

• Harvests in cool

Harvests in cool

• Spins dry

part of day

• Immerses in water

Spins dry

• Places in plastic

tub (non vented)

(hydro cooled)

(

)

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Keep it cool, especially if wet!

Monitoring product cooling

Partial cooling may be worse than no cooling at all

cooling than no cooling at all

• Getting product wet may also encourage growth of diseases

d t th t t di il • Inexpensive metal probe

thermometers available

t t di t d t and rots that may not ordinarily be present

at most discount and auto supply stores (used to check air conditioning temperatures)

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Chilling injury

• Some vegetables cannot be stored at

Some vegetables cannot be stored at

temperatures approaching 32F

Sweetpotatoes tomatoes

– Sweetpotatoes, tomatoes

– Peppers, eggplant, melons and

cucumbers

Degree of injury depends on the crop, the time Degree of injury depends on the crop, the time of exposure, and the temperature….

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Chilling injury

Chilling injury..

 High respirationg p  Uneven ripening  Off flavors  Pitting  Premature rotting  Discolored or woody  Fungal disease Injury is irreversible-product is permanently injured injured.

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Chilling injury threshold

t

temperatures

• Beans, cucumbers,

eggplant, okra

peppers

• 45 F

peppers,

• Melons

• Tomato (ripe)

• 45-50 F

• 50 F

• Tomato (ripe)

• Pumpkin and

winter squash

• 50 F

q

• Sweetpotato

• Basil

• 55 F

• 45 F

45 F

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Ideal storage conditions

t bl

vary among vegetables

• Different storage temperatures and

Different storage temperatures and

humidity levels

• The Gold Standard ‘Knott’s

• The Gold Standard- Knott s

Handbook for Vegetable Growers’

E

l

f

ti

i

• Example of an exception- onions

– Cool & dry storage

– Warm- they sprout

– Wet- they rot & root

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Set at 36 F

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Cooling Made Simple

• Establish 2 temps- 40

Establish 2 temps 40

Low Cost Cold Storage

F & 60 F

• Check into the

Room for Market Growers

CoolBot

• Fairly easy to convert

y

a trailer, for a portable

cool room

• Or buy a used cooler

from a store going out

f b

i

of business

CoolBot web site

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Conclusions

• Review commonly

Review commonly

• Become familiar

used grading

standards

Become familiar

with the processes

for safe production

• Your standard is

between you and

and handling of

fresh produce

your customer

• Get familiar with

k

i

• Determine a way to

cool your produce

sufficient to the

packaging options

• Select your best

t h b

illi

t

sufficient to the

product, storage,

and delivery needs

match; be willing to

change

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Resources to consider

• Various USDA Agricultural Marketing Service web pages http://www ams usda gov/AMSv1 0/

http://www.ams.usda.gov/AMSv1.0/

• POSTHARVEST HANDLING OF FRUITS AND

VEGETABLES-by ATTRA (Appropriate Technology Transfer for Rural Areas)

http://www.attra.org/attra-pub/PDF/postharvest.pdf

M t f bl l ti t i f h d l h i

• Management of reusable plastic crates in fresh produce supply chains; a technical guide- by FAO (Food and Agricultural Organization)

http://www.fao.org/docrep/012/i0930e/i0930e00.htm

• PACKAGING REQUIREMENTS FOR FRESH FRUITS AND VEGETABLES by North Carolina State University- (1996)

http://www.bae.ncsu.edu/programs/extension/publicat/postharv/ag-414-8/index.html

• Kansas Food*A*Syst; A Food Safety Risk Management Guide for the Producer- by Kansas State University

http://www.ksre.ksu.edu/library/fntr2/foodasyst/foodasysbook.pdf

• Low Cost Cold Storage Room for Market Growers- by University of Kentucky. http://www.ca.uky.edu/agc/pubs/aen/aen96/aen96.pdf

• Central Missouri Produce Auction packing & grading standards-Central Missouri Produce Auction packing & grading standards http://agebb.missouri.edu/hort/auction/pack.htm

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Thank You!

Patrick Byers

Regional Horticulture Specialist University of Missouri Extensiony Southwest Region