ASHRAE REFRIGERATION SI CH 35-2010 DECIDUOUS TREE AND VINE FRUIT《阔叶树木和藤本植物水果》.pdf

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1、35.1CHAPTER 35DECIDUOUS TREE AND VINE FRUITFruit Storage and Handling Considerations 35.1Apples. 35.1Pears. 35.6Grapes 35.8Plums . 35.11Sweet Cherries . 35.12Peaches and Nectarines . 35.12Apricots 35.13Berries 35.13Strawberries . 35.13Figs. 35.13Supplements to Refrigeration. 35.13HE most obvious los

2、ses from marketing fruit crops are causedTby mechanical injury, decay, and aging. Losses in moisture, vita-mins, and sugars are less obvious, but they adversely affect quality andnutrition. Rough handling and holding at undesirably high or low tem-peratures increase loss. Loss can be substantially r

3、educed by greatercare in handling and by following recommended storage practices.FRUIT STORAGE AND HANDLING CONSIDERATIONSQuality and MaturityMaximum storage life can be obtained only by storing high-quality commodities soon after harvest. Different lots of fruit mayvary greatly in storage behavior

4、because of variety, climate, soil andcultural conditions, maturity, and handling practices. When fruit istransported from a distance, is grown under unfavorable conditions,or is deteriorated, proper storage allowance should be made.Fresh fruit for storage should be as free as possible from skinbreak

5、s, bruises, and decay. These defects reduce the value of theproduct and may cause rapid deterioration not only of the damagedfruit, but also of fruit stored nearby. Damaged fruit often producesmore ethylene, which can cause rapid ripening of many types of cli-macteric fruit. For the same reason, it

6、is unwise to store fruit or veg-etables having different storage characteristics together; some mayemit ethylene, causing a more sensitive crop to ripen prematurely.Natural cooling in well-ventilated storage slows down or halts theseprocesses.The amount of incipient decay infection, which influences

7、 stor-age potential of grapes and apples, can be predicted early. Onlylots with good storage potential should be held for late-seasonmarketing.Fruit maturity at harvest time determines its refrigerated storagelife and quality. For any given produce, there is a maturity best suitedfor refrigerated st

8、orage. Undermature produce will not ripen or de-velop good quality during or after refrigerated storage. For manycrops, excessively overmature produce deteriorates quickly duringstorage, although there are some exceptions for late-harvested fruit(in particular, late-harvested kiwifruit). Determining

9、 maturity canbe complex. A number of measurements are used, depending on thecrop; these include penetromer firmness, color, degree-days sinceflowering or fruit set, soluble solids, or other physical, chemical, orbiological tests. In critical cases, a combination of tests may beused.Handling and Harv

10、estingRising handling costs have encouraged the use of bulk handlingand large storage bins for many kinds of fruit. Moving, loading,and stacking bins by forklift trucks must be done carefully tomaintain proper ventilation and refrigeration of the product. Binsshould not be so deep that excessive wei

11、ght damages the producenear the bottom.Mechanical harvesters for fruit frequently cause some bruising.This damage can materially reduce the quality of the produce.Storage and TransportationAs in storage, losses from deterioration during distribution areaffected by temperature, moisture, diseases, an

12、d mechanical dam-age. Gradual aging and deterioration are continuous after harvest.Time in transit may represent a large portion of postharvest life forsome commodities, such as cherries and strawberries. Thus, theenvironment during this period largely determines produce salabil-ity when it reaches

13、the consumer.To prevent undue warming and condensation of moisture, whichpromote decay and deterioration, fruit-handling systems must bewell-designed to minimize rewarming and moisture condensationon the product. For example, fruit should not be removed from coolstorage and left unattended for signi

14、ficant periods of time beforeloading and transport in refrigerated vehicles. When the product isremoved from cool storage, it should be consumed as quickly aspossible or retained at low temperature.Details on storage and handling of common fruit are given in thefollowing sections. For more informati

15、on on storage requirementsand physical properties of specific commodities, see Table 1 inChapter 21. Table 1 in this chapter shows recommended controlled-atmosphere (CA) and modified-atmosphere (MA) conditions forfruit other than apples and pears (Kader 2001). Also see Table 1 inChapter 37 for guide

16、lines on mixing produce in storage and trans-portation.This chapter describes proper postharvest handling guidelinesfor selected fruits. Additional information on these and many otherfruits can be found at postharvest.ucdavis.edu and www.ba.ars.usda.gov/hb66/contents.html.APPLESApples are not only t

17、he most important fruit stored on a tonnagebasis, but their average storage period is considerably greater thanthat of any other fruit. Storage may be short for early varieties andthose going into processing, but cold storage is critical to properhandling and marketing.Recommended storage temperatur

18、e depends on the cultivar.For most varieties, cool storage at 0 to 1C is recommended. Spe-cific recommendations for each commercial cultivar are usuallyavailable from marketing organizations or see Kader et al.(2002).Storage life depends on harvest maturity, elapsed time and tem-perature between har

19、vest and storage, cooling rate in storage, andsometimes cultural factors. The best storage potential is usually inapples that are mature but have not yet attained their peak of respi-ration when harvested. However, the grower is inclined to sacrificeThe preparation of this chapter is assigned to TC

20、10.9, Refrigeration Appli-cation for Foods and Beverages.35.2 2010 ASHRAE HandbookRefrigeration (SI)storage quality for the better color often gained in red varieties byholding them longer on the tree. Even if harvesting begins at theproper time, fruit picked last may be at an advanced stage of matu

21、-rity. Such late-harvested apples do not have good storage character-istics; neither do those harvested on the immature side, but this isseldom a problem with apples intended for storage before market-ing. Harvest at proper maturity, careful handling, and prompt stor-age after harvest are conducive

22、to long storage life.Chilling injury is the term commonly applied to disorders thatoccur at low storage temperatures where freezing is not a factor. Theexact mutual relationship of the many types of chilling injury isunknown. The principal disorders classed as chilling injuries inapples are (1) soft

23、 scald, (2) soggy breakdown, (3) brown core, and(4) internal browning. Varieties susceptible to one or more of thesedisorders are Rome Beauty, Braeburn, Jonathan, Golden Delicious,Empire, Grimes Golden, McIntosh, Rhode Island Greening, andYellow Newtown. In addition to variable susceptibility by var

24、iety,there are also yearly variations related to climate, fruit size, and cul-tural factors.The following practices affect the condition of apples held forboth conventional and controlled atmosphere storage:Maturity. Because there is no reliable maturity index, growersmust use personal experience of

25、 the variety, area, or orchard todecide when the crop is mature. Availability of labor, size of oper-ation and crop, weather, storage facilities, and intended length ofstorage also affect the time of harvest.Handling to Storage. For optimum storage, apples should becooled within one or two days of h

26、arvest because they can deterio-rate as much during one day at field temperatures as during oneweek at proper storage temperature. If other factors prevent finalpackaging, fruit can be cooled and stored in field bins. In this case,no grading will have been done to remove substandard product.Subseque

27、nt grading may increase the level of bruising, especially ifthe fruit is still cold when handled.Normally, apples are placed in storage and cooled by the roomrefrigeration equipment to about 0C in 1 to 3 days. Hydrocoolingis sometimes used, but requires careful disease control. It also inter-feres w

28、ith scald inhibitors, which must be applied to warm fruit.Table 1 Summary of Controlled Atmosphere Requirements and Recommendations for Fruits Other Than Apples and PearsCommodityTemperature Range,aCControlled AtmospherebCommercial Use as of June 2001%Oxygen% Carbon DioxideApricot 0 to 5 2 to 3 2 to

29、 3Asian pear 0 to 5 2 to 4 0 to 1 Limited use on some cultivarsAvocado 5 to 13 2 to 5 3 to 10 During marine transportBanana 12 to 16 2 to 5 2 to 5 During marine transportBlackberry 0 to 5 5 to 10 15 to 20 Within pallet covers during transportBlueberry 0 to 5 2 to 5 12 to 20 Limited use during transp

30、ortCactus pear 5 to 10 2 to 3 2 to 5Cherimoya and Atemoya 8 to 15 3 to 5 5 to 10Cherry, sweet 0 to 5 3 to 10 10 to 15 Within pallet covers or marine containers during transportCranberry 2 to 5 1 to 2 0 to 5Durian 12 to 20 3 to 5 5 to 15Fig 0 to 5 5 to 10 15 to 20 Limited use during transportGrape 0

31、to 5 2 to 5 1 to 3 Incompatible with SO20 to 5 5 to 10 10 to 15 Can be used instead of SO2for decay control up to four weeksGrapefruit 10 to 15 3 to 10 5 to 10Guava 5 to 15 2 to 5 0 to 1Kiwifruit 0 to 5 1 to 2 3 to 5 Expanding use during transport and storage; C2H4must be maintained below 20 ppbLemo

32、n 10 to 15 5 to 10 0 to 10Lime 10 to 15 5 to 10 0 to 10Lychee (litchi) 5 to 12 3 to 5 3 to 5Mango 10 to 15 3 to 7 5 to 8 Increasing use during marine transportNectarine 0 to 5 1 to 2 3 to 5 Limited use during marine transport0 to 5 4 to 6 15 to 17 Reduces chilling injury (internal breakdown) of some

33、 cultivarsOlive 5 to 10 2 to 3 0 to 1 Limited use to extend processing seasonOrange 5 to 10 5 to 10 0 to 5Papaya 10 to 15 2 to 5 5 to 8Peach, clingstone 0 to 5 1 to 2 3 to 5 Limited use to extend canning seasonPeach, freestone 0 to 5 1 to 2 3 to 5 Limited use during marine transport0 to 5 4 to 6 15

34、to 17 Reduces incidence and severity of internal breakdown (chilling injury) of some cultivarsPersimmon 0 to 5 3 to 5 5 to 8 Limited use of modified atmosphere packagingPineapple 8 to 13 2 to 5 5 to 10 Waxing is used to create modified atmosphere and reduce endogenous brown spotPlum 0 to 5 1 to 2 0

35、to 5 Limited use for long-term storage of some cultivarsPomegranate 5 to 10 3 to 5 5 to 10Rambutan 8 to 15 3 to 5 7 to 12Raspberry 0 to 5 5 to 10 15 to 20 Within pallet covers during transportStrawberry 0 to 5 5 to 10 15 to 20 Within pallet covers during transportSweetsop (custard apple) 12 to 20 3

36、to 5 5 to 10Source: Kader (2001).aUsual or recommended range; 90 to 95% rh is recommended.bSpecific CA combination depends on cultivar, temperature, and duration of storage. Recommendations are for transport or storage beyond two weeks. Exposure to lower O2orhigher CO2concentrations for shorter dura

37、tions may be used to control some physiological disorders, pathogens, or insects.Deciduous Tree and Vine Fruit 35.3Controlled-Atmosphere StorageControlled-atmosphere (CA) storage is important in extendingthe market life of certain apple varieties. Chilling injury is elimi-nated in some varieties by

38、elevating the storage temperature to about4C and altering the composition of the atmosphere.Only apples of good quality and high storage potential should beplaced in CA storage. Harvest maturity and handling practices arecrucial; only fruit harvested at proper maturity should be consid-ered. In any

39、one district, this limits the number of apples suitable forCA storage to only a few days harvest. Immature apples or thoseretained on the tree to gain better color, as is often done with Deli-cious and McIntosh, are equally undesirable.Table 2 lists optimum levels of O2, CO2, and temperature for CAs

40、torage of apples. It also indicates storage life and whether the spe-cific variety is susceptible to storage scald. This information wasobtained from a worldwide survey of postharvest scientists whowork on pome fruits.Chapter 23 discusses systems and methods for achieving specificCA conditions as we

41、ll as construction techniques and details for therooms and spaces.Storage Diseases and DeteriorationStorage problems in apples may be caused either by invadingmicroorganisms or by the fruits own physiological processes. Phys-iological disorders, although sometimes resembling rots, are relatedto bioc

42、hemical processes within the fruit. Susceptibility to such dis-orders is often a variety characteristic, but it may be influenced bycultural and climatic factors and storage temperature.Alternaria Rot. Dark brown to black, firm, fairly dry to dry stor-age decay centering at wounds, in skin cracks, i

43、n core area, or inscald patches; one of the blackest of storage decays. Control: Cul-tural practices that produce apples of good finish and prevent skindiseases and injuries that open the way for infection.Table 2 Optimum Levels for Controlled Atmosphere Storage of ApplesCultivar Country RegionOptim

44、umO2,%OptimumCO2,%Optimum Temperature, CStorage Life,monthsAlwa Poland Skierniewice 1.5 1.5 0 to 3 7Ampion Poland Skierniewice 1.5 1.5 0 to 3 7Arlet Poland Skierniewice 3 5 0 to 3 8*Bancroft Poland Skierniewice 1.5 1.5 0 9Bellena Roma Spain Lleida 3 2.5 0 *Blanquilla Spain Lleida 3 3 0 6 to 7Bonza A

45、ustralia Victoria 1.5 to 1.8 1 0 *Boskoop Belgium Heverlee 2 0.7 3 to 3.5 6*Braeburn Australia Victoria 1.5 to 1.8 0.8 to 1 1 *Belgium Heverlee 2 1 1 6France St. Remy 1.5 0.8 to 1.2 0.5 to 1 6*Italy Milan 1 1 0 to 1 8 to 9*New Zealand New Zealand 3 1 0.5 6South Africa Stellenbosch 1.5 1.5 0.5 8 to 9

46、United States Washington 2 0.5 1.5 *Bramleys Seedling United Kingdom Kent 1 5 4 11*Cortland Canada Nova Scotia 2.5 4.5 3 8 to 10*United States New York 2 to 3 2 to 3% one month, then 5% 2 4 to 6*Coxs Orange Belgium Heverlee 2 0.7 3 to 3.5 5Pippin New Zealand New Zealand 2 2 3 4 to 5Netherlands Wagen

47、ingen 1.2 to 1.4 1 4 6.5United Kingdom Kent 1.3 4 3.5 7Elstar Belgium Heverlee 2 1 1 7Canada Nova Scotia 2.5 4.5 0 to 0.5 No dataNetherlands Wageningen 1.2 2.5 1.5 7Empire Canada Nova Scotia 2.5 0.5 to 1 1 to 2 No dataUnited States Michigan 1.5 2.5 3 9New York 2 to 3 2 to 3 1 to 2 5 to 10Fiesta New

48、Zealand New Zealand 2 2 0.5 6Poland Skierniewice 1.5 1.5 0 to 3 7Firmgold Australia Victoria 1.5 to 1.8 2 to 2.5 0 No dataFuji Australia S. Australia 2 1 0 8*Victoria 2 to 2.5 2 0 *Canada British Columbia 1.2 1 0 9*0.7 2 0 9*France St. Remy 2 to 2.5 1 to 2 0 to 1 7 to 8*Italy Milan 1 1 0 *United Sta

49、tes Washington 1 1 1 9*1 1 1 11*California 1.5 0.5 0 to 1 7 to 9*Gala Australia Victoria 1.5 to 2 1 0 *Canada British Columbia 1.2 1 0 6France St. Remy 1.5 2 0 to 1 4 to 5Italy Milan 3 2 1 to 2 6New Zealand New Zealand 2 2 0.5 No dataPoland Skierniewice 1.5 1.5 3 7*Indicates variety of cultivars is subject to storage scald.35.4 2010 ASHRAE HandbookRefrigeration (SI)Gala (continued) Spain Lleida 2 2 2 2 to 9United States Washington 1 1 1 4Netherlands Wageningen 1.2 2 1 5.5Gala-Mondiel United Kingdom Kent 1 5 1.5 7*Galaxy Australia Victoria 1.5 to 2 1 0 No dataGloster Netherlands