Grading, Packaging and Handling

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Grading, Packaging and Handling

of Fresh Produce

of Fresh Produce

Patrick Byers

Regional Horticulture Specialist University of Missouri Extension Southwest Region

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Presentation Outline

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

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

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 gEggplant - 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

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

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

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

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

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

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

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

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 product

Heat out of container

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Consider stacking patterns

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!

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

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

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

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

• 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

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

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

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

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

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

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