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Proper postharvest technologies for Nile Valley and Red Sea sub-region Awad Hussein Postharvest Center Faculty

of Agriculture, Alexandria University, Alexandria, Egypt Introduction Discussing the proper postharvest technologies for the region will be based on the following factors: 1. Production for horticultural crops is mainly a private sector activity undertaken mostly by small- scale growers and to some extent by large-scale companies recently established. 2. Small-scale growers are limited by their land and financial resources but they are very much experienced on crop husbandry (production practices). 3. Most of the production of horticultural product is marketed locally with limited postharvest technology. 4. Large-scale production, which is export-oriented apply high technology production practices and postharvest facilities. 5. The nominated countries in the region share common similarities in postharvest problems. 6. The information about the proper postharvest technologies exists to a large extent in each of countries but the extension or the application may be limited. 7. The education program to provide technically experienced personnel is inadequate. 8. The relatively short postharvest marketing period of the horticultural crops limits the incentive of the handlers to look for more effective handling system. 9. Our approach in the present discussion should be oriented towards: a) The small-scale producers, handlers, and sellers for whom simple and basic information and technologies are still needed. b) The large scale sellers for whom the upgrading of the technology and introduction of new aspects are needed. Points for discussions In the following section of this presentation a general flow chart of harvest and postharvest handling of horticultural crops is presented (Fig.1&2). Following that chart and its steps, possible proposed proper postharvest technologies are provided for discussion.

Harvest Preparation for market (sorting/ packing) Storage In field Cold store Transport to wholesale Market Open trucks/vehicles Sales through auctions Holding/display Transport to retails Open trucks/ vehicles Retails Un refrigerated display/ sorting Consumer Home storage Consumption Fig. 1: Postharvest handling of fresh produce for local market Step #1 Harvesting: Harvesting is mostly done manually (potato may be harvested by using a tractor- drawn ripper) and very limited mechanical aids or tools (cutting, shears, clippers or special knives) are provided. Harvest bags, and containers represent another weak point in the system. Harvested produce is usually decanted or dumped from the field containers into a pile for manual rough sorting. This is done at a collection point on or adjacent to the production site and most probably under some shade. Exposure of the unpacked or packed produce to direct sunlight is very common. Produce, therefore, suffers heat injury from both radiant sunlight and heat of respiration. Needed actions: 1. Education and training on determination of harvest maturity provide illustrations for maturity indices (color charts, photographs, etc). locally made of that is specific to the variety being harvested. Use simple language for explanations. Provide simple and easy to use tools for maturity determinations. Provide harvesting tools and aids. Train harvesters on how to use it properly.

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Simple demonstrations are needed to show the difference between proper and improper practices. i.e. produce temperature in shade vs sunlight. Introduce more adequate harvest containers (strong, easy to wash, smooth from inside, durable, etc). Plastic made containers are good example. Field sorting should be emphasized. Use illustrations for defects and / or actual examples. Train sorters and keep good supervision.

Step# 2 Preparation for market Produce is either size graded and each grade is packed separately or packed as a mixed grade with the last (top) layer of selected good quality produce. Un packaged produce (greens and cabbage etc) are shipped in bulk to the next steps in market. Many type of packages are used for produce including sacks, crates, and plastic containers (it goes from No Pack to all different packs). Action needed Picking the produce at the proper harvest stage is essential. Selected harvesting as well as sorting and grading in the field should be demonstrated as value added. Selling according to quality grade is rewarding. Improvement of the type of packages used by using plastic containers needs to be emphasized. Quality awareness is an important task in retailers and consumer education. Nesting plastic crates as well as non- nesting are locally available. Promotion of its use is needed. Step # 3 Storage Fresh produce is regularly supplied throughout the year which may indicate a little need for long term storage. Example of commodities to be stored in cold stores was limited to seed potato but other examples now include pears, local and imported apples, fresh dates, and some nursery stocks (strawberries). Onions and garlic are mainly stored in field under straw. Action needed For long term storage of tuber and bulb crops, curing is essential. Usually local conditions during the harvest season of onions and garlic allow for it and if not, emergency curing is needed. Illustrations and demonstrations of both types of curing should be implemented. Step # 4 Transport to wholesale market Transportation is usually open unrefrigerated trucks and could be during high daytime temperature. Traveling distance could be long enough to cause produce to damage due to high temperature (warming up of the produce), fast deterioration and water loss (salable weight and quality loss).

Action needed Use proper protection of the produce during transportation. Avoid unnecessarily over loads and rough loading and unloading. When stops or waiting periods are unavoidable use shaded area for packing. Step # 5 Sales in wholesale markets Problems stem from slow traffic to get in and out of the wholesale market and the produce remaining in the direct sunlight. High deterioration rate and losses result. Action needed Expedite transportation and handling. Provide shaded areas for displays. Step # 6 Transport to retail outlets Same as in step # 4 Step # 7 Display at retails Most of the retail displays are under ambient conditions with no refrigeration but shading is provided. Exceptions are roadside sales, which may not be shaded. Regarding refrigerated displays it is only in some supermarkets (presently increasing in big cities). Action needed More sorting and quality grading is needed. Clean water sprays will help to keep freshness of produce that could with stands wetting. For supermarkets chains, consumer packaging is a good alternative besides bulk displays under an average low temperature for the different crops. Step # 8 and 9 at the consumer level Produce losses at home could be high. Action needed Consumer education is needed regarding how to select commodity, how to store (hold) it before use, refrigerate on conditions.

Harvest

(A)
Field Packing Sorting, grading Pack in bags or punnets Check package weight and Presentation/ close package Replace in shipping boxes Stack and palletizing

Preparation for Export

(B)
Packinghouse

Receive (intake) Pre sorting Wash Sorting

Grading Transport to precooler On site or distant Packaging Precool Hold at proper temp.+ RH Transfer to (cooled) Airport Seaport

Precool Hold at proper temperature + RH Transfer to (cooled) Airport Seaport

Fig. 2: Postharvest Handling of Fresh Produce for Export Markets Following is the chart for the handling steps for export.

Regarding the field packing Field packing is a very good alternative as it minimizes the handling steps, reduces losses and relatively less costly as it does not need special packinghouse preparations. Field packing can suite grapes, strawberries, and green beans... Action needed Training of pickers- proper tools provide mobile shaded packing station fast moving of the produce to the closest precooler (preferably on site). In this connection mobile precooler as a good solution for the remote production areas. Proper handling and storage of packaging materials are essential to avoid cross contamination (birds, rodents and other sources). Packinghouse When produce arrives to the packinghouse it should be handled quickly. Avoid unnecessarily delays. Shaded waiting areas should be provided. Special treatments Curing: 1. 2. Bulbs, roots, and tubers destined for long-term storage are to be cured before storage. Curing systems should be introduced, explained, and demonstrated. SO2 treatment for table grapes: Basics, implementation, and precautions should be explained and well-trained persons should handle it. Regulations, consumer acceptance, environmental effects, and safety should be emphasized. Hot water treatment: In some cases including melons (cantaloupe) and mangos, hot water treatment may be applied in order to improve their postharvest keeping quality. Basics, applications, and benefits should explain and demonstrated. Cold storage as a quarantine treatment It is needed by some importers and should receive the proper attention. It should be introduced, explained and demonstrated. Citrus is a good example. CO2 treatment for strawberries It needs a good introduction, provide the injection system, and demonstrate its use. Train good skilled persons to handle it. It will help and support sea shipments.

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Regarding other steps in the handling system Cold chain concept should be emphasized. Delays between harvest and the beginning of precooling should be avoided and demonstrations of its effects should be presented. Food safety principles should be introduced and an effective training of all parties involved in the postharvest handling and on food safety. Reference: Kader, A. A. et al. (1992). Postharvest Technology of Horticultural Crops. (2nd ed). UC DANR publication 3311. 296 pp. Kitinoja, L. And Gorny, J. R. 1999. Postharvest Technology for Small-Scale Produce Markets, Economic opportunities, Quality and Food Safety. UC Postharvest Hort. Series No. 21.

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