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Small-Scale Postharvest Handling Practices: A Manual for Horticultural Crops (4E)

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PH Hort Series 8E
1.00 LBS
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Product Description

The three main objectives of applying postharvest technology to harvested fruits and vegetables are to maintain quality, to protect food safety, and to reduce losses between harvest and consumption.  While large scale operations may benefit from investing in costly handling machinery and high-tech postharvest treatments, often these options are not practical for small-scale handlers.  Instead, simple, low cost technologies often can be more appropriate for small volume, limited resource commercial operations, farmers involved in direct marketing, as well as for suppliers to exporters in developing countries.

Local conditions for small-scale handlers may include labor surpluses, lack of credit for investments in postharvest technology, unreliable electric power supply, lack of transport options, storage facilities and/or packaging materials, as well as a host of other constraints.  Fortunately, there is a wide range of simple postharvest technologies from which to choose, and many practices have the potential of meeting the special needs of small-scale food handlers and marketers.  Many of the practices included in Small-Scale Postharvest Handling Practices: A Manual of Horticultural Crops (4th Edition) have successfully been used to reduce losses and maintain produce quality of horticultural crops in various parts of the world for many years.

There are many interacting steps involved in any postharvest system.  Produce is often handled by many different people, transported and stored repeatedly between harvest and consumption.  While particular practices and the sequence of operations will vary for each crop, there is a general series of steps in postharvest handling systems that will be followed for the purposes of this manual.

Contents:  Introduction the manual

1: Harvesting and preparation for market

2: Curing root, tuber and bulb crops

3: Packinghouse operations

4: Packing and packaging materials

5: Decay & insect control

6: Temperature and relative humidity control

7: Storage of horticultural crops

8: Transportation of horticultural crops

9: Handling at destination

10: Processing of horticultural crops

11: Food safety practices

General references, Appendix A: Sources of additional information on the Internet

Lisa Kitinoja and Adel A Kader, UC Davis, 2003, 260 p, plastic spiral-bound, illustrated, soft.  $32.95

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