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1/25/2019 Postharvest Handling and Storage Chris Callahan Hans Estrin Andy Chamberlin go.uvm.edu/ageng capsvt.org January 22, 2019 VVBGA Annual Meeting – Fairlee, VT O UTLINE UTLINE Introductions: Who we are and what we want to accomplish Postharvest: Introduction to postharvest physiology and produce safety Flow: Planning for flow of product, people, and water Infrastructure: Buildings, utilities, design, materials, and construction Equipment: Wash lines, spinners, cleaning and sanitizing, and coolers Tools: Containers, hoses, cleaning tools, thermostats, and records …and …and whatever el whatever else you want to cover… se you want to cover… 1

1/25/2019 O UTLINE UTLINE Introductions: Who we are and what we want to accomplish Postharvest: Introduction to postharvest physiology and produce safety Flow: Planning for flow of product, people, and water Infrastructure: Buildings, utilities, design, materials, and construction Equipment: Wash lines, spinners, cleaning and sanitizing, and coolers Tools: Containers, hoses, cleaning tools, thermostats, and records Intr Introductions oductions NOT NOTE: W : When you en you see see onions in the upp onions i the upper r Name right, it m rig it means it is it is au audience par particip icipatio ion n tim time! Farm Location Recent challenge & success in postharvest 2

1/25/2019 O UTLINE UTLINE Introductions: Who we are and what we want to accomplish Postharvest: Introduction to postharvest physiology and produce safety Flow: Planning for flow of product, people, and water Infrastructure: Buildings, utilities, design, materials, and construction Equipment: Wash lines, spinners, cleaning and sanitizing, and coolers Tools: Containers, hoses, cleaning tools, thermostats, and records Fr Fresh Pr esh Produce… oduce… Illustration by Virginia Jaquish. More info: USDA Handbook 66 – go.uvm.edu/respiratorymetabolism 3

1/25/2019 Respira Respirator ory Metabolism y Metabolism Cells in produce continue to • respire even after harvest. Respiratory Respiratory Carbon Metabolism Metabolism Dioxide (CO 2) We are handling, storing, and • selling living things. It is a natural chemical • reaction that consumes sugars. More info: USDA Handbook 66 – go.uvm.edu/respiratorymetabolism Respirator Respira ory Metabolism y Metabolism So… why does this matter? So… why does this matter? What c can w we d do a about i it? 4

1/25/2019 Respira Respirator ory Metabolism y Metabolism Slowing the reaction down • maintains harvest quality. • Reduced temperature decreases rate of respiratory metabolism. Controlled Atmosphere (CA) • storage limits oxygen available for reaction. More info: USDA Handbook 66 – go.uvm.edu/respiratorymetabolism Respirator Respira ory Metabolism y Metabolism Slowing the reaction down • maintains harvest quality. Reduced temperature • decreases rate of respiratory metabolism. • Controlled Atmosphere (CA) storage limits oxygen available for reaction. Cantwell, UC Davis More info: USDA Handbook 66 – go.uvm.edu/respiratorymetabolism 5

1/25/2019 Posthar Postharvest Pa est Pathology thology Rhizopus Soft Rot on Sweet Potatoes Postharvest is a hotel , not a • hospital . • Quality out depends on quality in. • Careful attention to temperature and humidity is important. Potato Affected by Fusarium Dry Rot Cleanliness and occasional • sanitation helps with plant Potato Affected by pathogens. Soft Rot As you think about storing these vegetables … …What would you worry about? What is common about these vegetables and what is different? 6

1/25/2019 Common Storage Zones Common Storage Zones Carrot/ Onion/ Sweet Potato Squash Cabbage Garlic Potato Storage Cold Cold Cool Warm Warm Zone Humid Dry Humid Humid Dry Temp 32 – 34 °F 32 °F 40 °F 57 °F 50 °F RH 98 – 100 % 65 – 70 % 99 – 100 % 90 % 50‐70 % Duration 7 – 9 6 – 9 Up to 12 3 – 6 1‐3 (Months) More info: USDA Handbook 66 – go.uvm.edu/handbook66 Pr Produce Safety Over oduce Safety Overview view Risk Reduction Ain’t Rocket Science, BUT…. More info ‐ capsvt.org & producesafetyalliance.cornell.edu 7

1/25/2019 You often can’ u often can’t see or t see or elimina eliminate e contamina contamination ion More info ‐ capsvt.org & producesafetyalliance.cornell.edu Produce Safety Challenges • Fresh produce is often consumed raw (i.e., not cooked) • Microbial contamination on produce is extremely difficult to remove once present – Natural openings, stem scars, bruises, cuts – Rough surfaces, folds, netting • Contamination is often sporadic • Bacteria can multiply on produce surfaces and in fruit wounds, provided the right conditions are present 17 8

1/25/2019 Wha What is the Risk fr is the Risk from Fr om Fresh Pr esh Produce? oduce? More info ‐ capsvt.org & producesafetyalliance.cornell.edu Not much risk, but it is wor Not much risk, but it is worth it because… h it because… 1. A local outbreak would have huge costs . 2. We can easily do something to lower risk. 3. Risk reduction can have multiple full farm benefits . More info ‐ capsvt.org & producesafetyalliance.cornell.edu 9

1/25/2019 Contamination Sources Humans Soil Produce Animals Water Buildings Equipment Tools 20 Steps Towards Produce Safety • Assess Produce Safety Risks 1 • Implement Practices 2 • Monitor Practices 3 • Use Corrective Actions 4 • Keep Records 5 21 10

1/25/2019 O UTLINE UTLINE Introductions: Who we are and what we want to accomplish Postharvest: Introduction to postharvest physiology and produce safety Flow: Planning for flow of product, people, and water Infrastructure: Buildings, utilities, design, materials, and construction Equipment: Wash lines, spinners, cleaning and sanitizing, and coolers Tools: Containers, hoses, cleaning tools, thermostats, and records Principles of Lean Principles of Lean Identify Value – What does your customer want? Map the Value Stream – How do you provide value to the customer? Where is there waste? How can you remove that waste? Create Flow – Avoid interruptions, delays and bottlenecks. Plan for movement. Establish Pull – Customer can depend on “just-in-time” delivery as needed. Seek Perfection – Always look for opportunities to improve. 11

1/25/2019 Flow of Pr Flow of Product oduct Straight pass setup. Pack Smooth, single pass • Best suited to buildings with flow of product. long, rectangular floor plans. Cooler Minimizes wasted • energy. Wash • In the direction from field to customer. Flow of Pr Flow of Product oduct U‐turn setup Smooth, single pass • Cooler Best suited to square floor plans. flow of product. Can use a single • Minimizes wasted large door. Pack Wash energy. • In the direction from field to customer. 12

1/25/2019 Flow of People Flow of People • Consider specialization of tasks (e.g. harvest crew, wash/pack crew) • Location of other tasks (e.g. tool storage, hand washing, break room.) Flow of People Flow of People • Consider specialization of tasks (e.g. harvest crew, wash/pack crew) Location of other tasks • (e.g. tool storage, hand washing, break room.) 13

1/25/2019 Flow of People Flow of People • Consider specialization of tasks (e.g. harvest crew, wash/pack crew) • Location of other tasks (e.g. tool storage, hand washing, break room.) 14

1/25/2019 Any Scale, any Budget... Any Scale, any Budget... 15

1/25/2019 Any Scale, any Budget... Any Scale, any Budget... Flow of W Flow of Water ter • Hard plumbed vs. hoses • Hose hangers / trolleys Multiple drops for • hoses • Drains More info ‐ go.uvm.edu/floors 16

1/25/2019 Flow of W Flow of Water ter • Hard plumbed vs. hoses Hose hangers / • trolleys • Multiple drops for hoses Drains • More info ‐ go.uvm.edu/floors O UTLINE UTLINE Introductions: Who we are and what we want to accomplish Postharvest: Introduction to postharvest physiology and produce safety Flow: Planning for flow of product, people, and water Infrastructure: Buildings, utilities, design, materials, and construction Equipment: Wash lines, spinners, cleaning and sanitizing, and coolers Tools: Containers, hoses, cleaning tools, thermostats, and records 17

1/25/2019 Buildings Buildings • A wide range of buildings can be effective • “Four sticks and roof” • Key features • Sound construction Protection from the weather • Exclusion of pests • • Siting More info ‐ go.uvm.edu/barnplans Insula Insulation tion Foam boards Generally avoided due to high moisture issues: • Blue (polystyrene) • Fiberglass (pink) • White (poly isocyanurate) • Cellulose Spray foam (poly iso) More info ‐ go.uvm.edu/coolerwalls 18

1/25/2019 Str Structur ural Insula Insulated Pane d Panels ls Pre-fabricated insulated panels that can be used for cooler siding • • Can be load-bearing Can be used for • roof-insulation Think about smooth and cleanable • finish surface More info ‐ go.uvm.edu/coolerwalls Avoid Bar oid Bare Wood & Wood & Liquid W Liquid Water ter More info ‐ go.uvm.edu/coolerwalls 19