Controlled atmosphere (CA) storage delays ripening and senescence changes in apples and preserves many important quality attributes such as firmness, acidity and soluble solids (sugar) concentration. However, one negative consequence of the use of CA …
It is essential to examine stored fruit at regular intervals to check quality and internal condition. Representative samples need to be taken at harvest and placed in a bin under the store hatch. As fruit from each orchard is loaded into the store one …
Each month from October a sample of each store/orchard combination should be taken out and assessed. It should be remembered that the store atmosphere is lethal , and under no circumstances should anybody enter the store . The safety of the operator must …
Successful storage is a combination of the right fruit stored under the right conditions. If the temperature or oxygen is too high fruit will mature quicker and, if too low, there is a risk of damaging the flesh or fruit developing alcoholic taints. If …
All fruit in store should remain above the minimum quality standards required by the customer and have sufficient quality to allow for a seven day shelf life. WFL-Qualytech minimum standards are given in Table 27, but you should consult with your own …
All CA stores should be opened before the fruit quality falls below the recommended standards and has sufficient reserve quality to ensure all product reaches the consumer in prime condition . Provided there is not a seasonal high risk of low temperature …
The event is split into three sessions, the first leading with a presentation by NIAB’s Growing Kent & Medway team on how the programme is supporting sustainable innovation in the sector. New developments in post-harvest research at The University of …
Peat has long been a popular choice in horticulture due to its ability to retain water and nutrients, making it an ideal growing medium for plant growth. However, its extensive extraction and use has raised environmental concerns, prompting the search for …
Planning Customer specification Pre-grading assessment Temperature of fruit during packing Time between harvest and packing Equipment Dry tip or water flotation Optical sizing and colour selection Quality selection by camera technology Non-destructive …
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