Appropriate production, harvesting, storage and transport techniques all contribute to improving produce quality and safety. This section provides resources essential for large- and small-scale growers in the areas of postharvest equipment, handling and cooling parameters, general postharvest guidelines for quality and testing, and proper storage practices.
UC Davis’s Post Harvest Technologies
A 2-page document of the most useful internet sites for postharvest information.
DIY Postharvest Equipment
Cool and Ship: A Low-Cost, Portable Forced-air Cooling Unit
This N.C. Cooperative Extension publication provides descriptions and plans to build a system that provides rapid cooling for modest amounts of small fruit. It is versatile, portable, reusable, easy to assemble and inexpensive.
The Portacooler
Designed for use in the field, this portable precooler will reduce field heal of berries and vegetables immediately after picking. This design and plan was engineered by USDA.
CoolBot
This website features the CoolBot which is used as a programmed micro controller to direct an air conditioners compressor so that you can keep your flowers and farm produce thermostatically controlled.
NCSU’s Post Harvest Resources
A resource guide developed by NCSU’s Department of Biological and Agricultural Engineering on Post Harvest Resources; includes information on cooling, handling, and packaging of produce.
Handling and Cooling
Handling, Cooling and Sanitation Techniques for Maintaining Postharvest Quality
This excerpt from the Vegetable Production Handbook includes a valuable overview of factors that affect postharvest qualtiy and step to ensure quality is maintained. It includes a table of recommended storage conditions and cooling methods for maximum postharvest life of commercially grown vegetables.
Maintaining the Cold Chain
Establishing and maintaining the cold chain during the harvest, packing and distribution of fresh produce for export is the best way to minimize all forms of deterioration.
Postharvest Handling of Fruits and Vegetables
This publication covers postharvest practices suitable for small-scale operations, and points out the importance of production and harvest techniques for improving quality and storage life. Various methods for cooling fresh produce are discussed and resources are listed for further information, equipment and supplies.
Postharvest Handling of Horticultural Crops
Downloadable information leaflets from N.C. Cooperative Extension include Cooling, Handling and Quality Maintenance. PDF versions are available for printing.
Small-scale Postharvest Technology
Listing of publications for small-scale postharvest issues from the Postharvest Technology Research & Information Center at University of California, Davis.
Quality and Testing
Postharvest Technology and Quality Indices – Wide Variety of Fruits and Vegetables
Web site for the UC Davis Postharvest Technology Research and Information Center. Select “Recommendations” for general postharvest guidelines and select “Produce Facts” for specific information about fruit and vegetable crops.
On Farm Food Safety: Guide to Cleaning and Sanitizing
This publication was written by Iowa State University Extension. It addresses the best cleaning and sanitizing practices for food products and food contact surfaces. It includes a resource list and a sample form for monitoring sanitizer effectiveness.
Postharvest Testing Monitoring Suppliers
List of contact information for companies that provide services in postharvest testing. Listings are maintained by the University of Florida.
Quality Evaluations
Database of published articles pertaining to quality evaluations of fruits and vegetables. Maintained by the UC Davis Postharvest Technology Research and Information Center.
Water Disinfection
Database of published articles pertaining to water disinfection. Maintained by the UC Davis Postharvest Technology Research and Information Center.
Post Harvest Food Safety Risk Reduction
H. Russell Cross reviews how the U.S. food industry has changed and how there is no silver bullet to eliminating foodborne illnesses. He makes the argument that adoption of a HACCP system that utilizes scientifically proven pathogen interventions and rapid microbial testing methods may offer the best solution to minimizing a foodborne illness outbreak.
Storage and Transportation
Properties and Recommended Conditions for Storage of Fresh Fruits and Vegetables (Spanish)
Charts include storage temperature, relative humidity, freezing temperature, ethylene production, ethylene sensitivity and approximate storage life of many fruits and vegetables listed by common or scientific name.
Packing Facilities
Packing Shed Layout (PDF)
Packing produce in an unsystematic manner wastes time, effort and may lower produce quality. You can save time and money by designing a well organized, clear, step-by-step flow for tasks and products in your packing area.
Food Safety and Environmental Services
The Arizona Department of Health Services has addressed Food Equipment Cleaning and Sanitizing: Water Chemistry and Quality in a 5-page document. This document looks at various types of cleaners and sanitizer agents and their effectiveness.
List of Approved Sanitizing Agents
Code of Federal Regulations- 21 CFR 178.1010- Sanitizing Solutions. The Code of Federal Regulations addresses approved sanitizing agents.
For more information on this federal code
Build a Hands-free Washer for Produce (PDF)
Market farmers have few inexpensive mechanical devices for washing produce by hand. For under $50, you can make a simple sprayer that does not need to be held or squeezed by hand. With both hands free, you can process produce faster and more efficiently.
Packing Shed Sanitation (PDF)
This PowerPoint presentation developed by Clemson University, University of California Davis and University of Florida covers different aspects of GAPs in the packing house.
Processing, Packaging and Transporting Fresh Foods Safely (PDF)
A self-assessment for growers to examine food safety risks in their processing, packaging and transporting of fresh produce. Developed by Kansas State University.
