Fruits and Veg

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FRUITS & VEGETABLES


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CONTENTS PRODUCT CATEGORY

QUALITY ATTRIBUTES

CAUSES FOR POOR QUALITY

STORAGE CONDITIONS

PRINCIPALS FOR

- STORAGE

- TRANSPORTATION

HEALTH AND HYGIENE


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Product Category1)Root vegetables2) Leaf vegetables3) Flower vegetables4) Immature fruit vegetables5) Mature fruit produce6) Citrus Fruits


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Root vegetables

POTATOES

GINGER


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Leaf vegetables

LETTUCE

CABBAGE

Flower vegetables

CAULIFLOWER


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Immature Fruit VegetablesCUCUMBER

CAPSICUM GREEN

EGG PLANT MARROW


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Mature fruit produceTOMATOES

GRAPES

MELONS

APPLES

MANGOES

BANANAS


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PINEAPPLEPLUM RED


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Citrus Fruits

Valencia orangenaval orange


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Quality attributesQuality attributes of fresh fruits and vegetables can be classified into three classes according

to the occurrence of product characteristics when they are encountered:

1) External

2) Internal3) Hidden (wholeness, nutritive value & Food safety)

We are concerned of only internal and external attributes.

Class of Attribute:External

Quality Attribute: Appearance (sight) Feel ( Touch) Defects

Class of Attribute:

Internal

Quality Attribute: Odour Taste Texture


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APPLES

BANANAS

MANGO

GRAPES

CARROTS


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CUCUMBERMELON

CABBAGEBROCCOLI

LETTUCE


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Fresh fruits and vegetables are highly perishable commodities that can easily spoil or

deteriorate during produce handling along the supply chain from the producer to the

final retailer.

All fruits and vegetables are living parts of plants containing 65 to 95 per cent water.

They continue their life metabolisms after harvest and thus change their characteristics

depending on product handling, storage and treatment.

The following table presents an overview of the main causes of post-harvest losses for

different groups of fruits and vegetables.

CAUSES FOR POOR QUALITY OF FRUITS AND VEG


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All fruits and vegetables have a 'critical temperature' below which undesirable and

irreversible reactions or 'chill damage' takes place. Carrots for example blacken and

become soft, and the cell structure of potatoes is destroyed. The storage temperature

always has to be above this critical temperature. Table below gives the criticaltemperatures for various fruits and vegetables.

STORAGE CONDITIONS: Temperature

CRITICAL TEMPERATURE (FRUITS)

TEMP in C

APPLE 0 - 4

ORANGE 0 - 4

PEARS 0

CRITICAL TEMPERATURE (VEG)

TEMP in

CCarrots 0

Cabbage 0

Cauliflower 0

Cucumber 10 - 13

Tomatoes 13 - 12


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SHELF LIFE (Information)

GROUP A ( 0 - 4 C) Shelf Life Days

Fruits

Apples 12Grapes 10

Kiwi fruit 10

Veg

Cabbage 14

Carrots 14

Cauliflower 10

Lettuce 10

Spinach 10

GROUP B ( 5 - 10 C) Shelf Life Days

Fruits

Grapes 15Lemon/Lime 10

Mango 7

Oranges 10

Pineapple 10

Veg

Peppers 12

Eggplant 3-4Beans 7

Okra 7

GROUP B ( 10 - 13 C) Shelf Life Days

Fruits

Bananas 10

Watermelon 10

Veg

Onions 30

Potatoes 30

Sweet Potatoes 14

Tomatoes 10


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Storage must be clean,dry & free of trash

Rodents and pestsshould not exist

storage areas are to be keptfree of chemicals

General Principles for Storage of Fruits and Vegetables


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All chambers should have accurate recorded temperature

Storage instructions to be strictly followed

Always clean pallets, containers and boxesbefore use


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Make sure that produce is loaded carefully in order to minimize

Allow for proper air circulation within the transportation unit by properStacking.


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Availability of First aid kits mandatory.

Employees with exposed wound should not

come in contact with the stock.

EMPLOYEE HEALTH AND HYGIENE

Proper hand washing


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Proper personal hygiene

showering

Clipping

Nails

Shaving

Wearing of clean cloths and hairnets


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Workers showing signs of sickness (e.g. diarrhoea, vomiting,

dizziness, fever, abdominal cramps) should not come in

direct contact with stocks.

Ensuring workers free access to proper drinking

water prevents diseasesand eventual contamination risks.

Sick workers

Drinking water


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