Harvesting and Post Harvest Handling to Maximize Yield Value

Harvest success depends heavily on the quality and condition of your product from field to consumer. Careful planning and execution can help mitigate crop-related losses.

Wisconsin School for Beginning Market Growers’ Plain Language Guide to Postharvest Handling offers an excellent introductory resource. Iowa State University also has extensive coverage on postharvest handling encompassing cooling, cleaning, sorting and packing of harvested product.

Cooling

After harvest, it is critical that crops be quickly and thoroughly cooled off after being collected by either hand or machine. A crop that remains too hot or too cold after being harvested could spoil before it can be sold, leading to loss of product and profit for growers – this is particularly relevant with grain crops where high temperatures and excess moisture may result in rot, loss, and other forms of spoilage.

Cooling is the process of extracting field heat from fresh produce, which helps slow deterioration and extend shelf life. The temperature of the cooling medium must be low enough to absorb field heat without freezing its product – and should ideally complete within 7/8 of the time required to harvest its produce.

Small-scale producers can effectively address temperature management issues by harvesting in the morning when fields are cooler, immediately moving products out of direct sunlight and, if possible, transporting them directly to a refrigerated storage facility. Furthermore, good hygiene should be practiced at their packing shed with daily inspection of pallets, rest rooms, containers and bulk bins.

Postharvest losses associated with fresh produce typically occur in the final step of its handling system, where products are cleaned, sorted and packed for sale. Losses associated with cereal grains like wheat and barley can be especially significant. Furthermore, inadequate handling and storage procedures exacerbate losses; improper cleaning/drying procedures may increase rot and spoilage rates while poor packaging techniques result in subpar quality products with reduced market value; inadequate aeration also increases spoilage risks.

Cleaning

Harvesting is the process of removing mature crops from a farm or agricultural field. It can be done manually with sickles or mechanically using a reaper. The harvested crops are then threshed and bagged for storage. A good harvest depends on many factors, including season, crop variety and maturity period. A crop that is harvested too early will not have reached its full maturity, and a crop that is harvested too late may begin to spoil.

In order to maximize yield, the produce should be harvested as quickly as possible after reaching maturity. This will ensure that the product reaches the end consumer in the best quality and condition possible. A good harvest begins with preharvest preparation and planning. This should include lining up adequate labor, cleaning the grading/packing shed, and ensuring that all equipment is operable.

When a worker handles a vegetable or fruit, the skins are very delicate and can be easily bruised. This can result in high respiration rates and ethylene production, which shortens the shelf life. To minimize this, workers should use proper handling techniques and wear protective clothing. They should also remove protruding nails and staples from field containers before they are used, clean dumping areas, and be aware of the time of day when vegetables and fruits are being harvested, as some can become turgid during the morning and bruise more easily than at other times.

In addition, all storage containers and packaging must be cleaned regularly. This includes scrubbing and chemically cleaning all surfaces to remove dust, dirt, debris, and other microorganisms from the surface of the container. This will help to reduce the risk of foodborne illness when these materials come into contact with human food.

Sorting

Harvesting involves gathering mature crops from fields. It can be done manually or mechanically and is an essential step in food production chain as it ensures fruits arrive from farms to grocery stores without losing quality or value as they travel from farm to store. Harvesting can also help protect from contamination risks.

Harvesting depends on a number of factors, including crop type, growing conditions, and weather. Many farmers utilize manual techniques while larger farms often rely on mechanized techniques like combine harvesters. Harvesting can be time consuming and labor intensive for small-scale farmers who harvest by hand.

Fruit and vegetable harvesters face serious quality losses due to delayed harvesting. While warmer temperatures may enhance growth of certain plants, they can also damage commodities during postharvest handling resulting in spoilage and lost revenue for producers.

Harvesting involves multiple stages, from reaping to threshing to cleaning, stacking, and bagging. At each step it is vitally important to sort products at this stage in order to remove immature crops or unwanted components that will affect how successful their sale will be. This step in food production chain will have a profound impact on their success as businesses.

Grading and packaging processes must also be monitored closely for organism contamination. Poor sanitation practices within packing sheds can increase product losses while diminishing grading quality, for instance if product from the grading line is not removed regularly enough, it can accumulate and become contaminated with decay-causing organisms, increasing product losses while decreasing grading quality.

Harvesting requires proper cooling and storage of products, to reduce spoilage, speed ripening, and improve quality. Moisture content also plays a significant role – too dry could result in breakage and excessive water loss while too wet could shrivel and lose its desirable texture.

Packaging

Produce producers need to select packaging that will preserve and extend the shelf life of their product in the market. Selecting appropriate materials can enhance their ability to keep freshness high and protect them from physical damage and contamination while also helping manage temperature control, water loss and other factors which affect quality and shelf life.

As producers select containers for their crops, they should also take into account their individual crops’ specific requirements and storage conditions after harvest. For instance, this could involve optimal temperatures, relative humidities, ethylene production sensitivity levels or precooling methods specific to each vegetable or fruit group.

Growing crops such as tomatoes should be stored in containers equipped with anti-moisture barriers to keep water out and prevent it from entering or exiting. Applying wax coating to corrugated fiberboard containers can do the trick, though recycling may become challenging due to wax coating clinging onto recycling bins. Rigid plastic containers (RPCs) offer another viable option that could better accommodate produce with moisture issues.

As more food is sold direct to consumers, producers need a firm grasp on all factors that can compromise product quality and shelf life, and then devise plans that improve them. This will be vital as they navigate an ever-evolving business environment comprised of geopolitical tensions, trade barriers, supply chain disruptions, increased aging workforces and sustainability expectations from both customers and regulators.

Successful producers know how to maximize yield value by quickly getting their product into end customers’ hands while making sure they have sufficient capacity and resources in place to take advantage of future growth opportunities. In a rapidly-evolving world, this means monitoring market shifts on an ongoing basis in order to identify segments likely to experience growth while decreasing exposure in those where demand may decrease.

Storage

Storage is a crucial step in postharvest processing that ensures product quality from farmer to consumer. This multi-stage process includes harvesting, packaging, cooling, curing, storing, shipping, wholesaling and retailing. By employing effective storage techniques you can maximize yield value while decreasing spoilage rates.

Storage facilities must be designed and operated in such a way as to preserve food safety, such as being properly ventilated and maintained at an ideal temperature for their products. Furthermore, regular cleaning should take place along with an effective waste removal system in place. Lastly, they should allow efficient movement of workers and materials within the facility in order to minimize product contamination.

At harvest and storage time, it’s crucial that vegetables are picked at an optimal time and stored under ideal conditions to minimize bruising, crushing and spoilage. Proper storage conditions also extend shelf life of harvested produce. For best results, harvest early morning so as to decrease field heat build-up; transport immediately out of direct sunlight as soon as possible for storage; store cool, dark spaces (such as an insulated building).

Temperature storage is crucial to optimizing yield value because as temperature rises, so will product quality decline faster. A great way to establish the appropriate storage temperature is with a Krikso Maturity Analyzer; its Q10 value should fall in an optimal range so as to extend shelf life of crops harvested when wetter than dry. Likewise, harvest crops when dry as wet crops have higher respiration rates and shorter shelf lives than their counterparts.