Manejo de la Postcosecha

Adjusting Crop Yield to a Standard Moisture Content

Michael J. Mulvaney and Pratap Devkota

Chlorine Use In Produce Packing Lines

M. A. Ritenour, S. A. Sargent, and J. A. Bartz

Protecting Perishable Foods During Transport by Truck or Rail

Jeffrey K. Brecht, Steven A. Sargent, Patrick E. Brecht, Jorge Saenz, and Leonard Rodowick

Postharvest Pruning Guide for Hops in Florida

Mariel Gallardo, Shinsuke Agehara, Christopher DelCastillo, and Jack Rechcigl

In Florida, hops have two growing seasons per year, and different pruning practices are recommended after each season. This article explains why, when, and how to prune hops in Florida. It is part of a series that examines the challenges and opportunities of hop production in Florida based on research at the UF/IFAS Gulf Coast Research and Education Center. Written by Mariel Gallardo, Shinsuke Agehara, Christopher DelCastillo, and Jack Rechcigl, and published by the UF/IFAS Horticultural Sciences Department; 3 pp.

Fresh-Cut Mango Best Management Practices Manual

Jeffrey K. Brecht, Anne Plotto, Anna Marín-Gozalbo, and Renee Goodrich

The National Mango Board (NMB), an instrumentality of the US Department of Agriculture, commissioned this work to assist the mango industry. Every effort has been made to ensure the accuracy and completeness of the information. However, NMB makes no warranties, expressed or implied, regarding errors or omissions and assumes no legal liability or responsibility for loss or damage resulting from the use of information contained in this document. Mention of a trademark or proprietary product is for identification only and does not imply a guarantee or warranty of the product by the US Department of Agriculture. The US Department of Agriculture prohibits discrimination in all its programs and activities on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or family status.

The Food Safety Modernization Act and the FDA Facility Registration Program

Susanna Richardson, Renée Goodrich Schneider, Keith R. Schneider, Mark A. Ritenour, and Michelle D. Danyluk

A UF/IFAS numbered Fact Sheet. Published by Sustainability of production systems and alternatives

Designs for Small-Scale Postharvest Washing of Ginger/Turmeric Rhizomes

Jacob Muller, Daniel Crawford, Raúl Cabezón, Harrison Meekins, Maria Paz Kinslow, Wanda Laughlin, Robert Hochmuth, and Paul Fisher

Manually washing the rhizomes of ginger and turmeric is a labor-intensive process that adds significantly to the cost of final harvested products. Commercially available automatic cleaning equipment makes the postharvest process easier, but only at a price and scale that would benefit large-scale operations. Our objective was to design and test rhizome cleaning equipment aimed at small farmers and to compare this with manual cleaning. This publication describes tips for harvest and presents designs of cleaning equipment that are easy for a small farmer to build and maintain while reducing labor costs.

Dried Persimmon Fruit: A Year-round Available Product

Ali Sarkhosh, Fariborz Habibi, Muhammad A. Shahid, Steven A. Sargent, and Jeffrey K. Brecht

Persimmons (Diospyros kaki) are known for their sweet and flavorful taste. They are native to Asia, specifically China, and were first grown in Florida in the 1870s. Persimmons are still not as popular in the United States as other fruits, but interest has been growing in recent years. Persimmon fruit are generally classified into astringent and non-astringent types. Astringent varieties can have adverse health effects caused by tannins and must be fully ripe (soft) or artificially treated to remove astringency. Drying is a common method to preserve and extend the shelf life of persimmons while also enhancing the flavor, color, and nutritional value of persimmons. There are different methods to dry persimmons, including traditional and modern methods.

Mango Postharvest Best Management Practices Manual

Jeffrey K. Brecht, Steven A. Sargent, Adel A. Kader, Elizabeth J. Mitcham, Fernando Maul, Patrick E. Brecht, and Octavio Menocal

This manual includes quality-control procedures to use when monitoring the maturity and quality of mangos in commercial handling operations.

Alleviating Astringency in Persimmon Fruit for Enhanced Palatability and Consumer Acceptability

Ali Sarkhosh, Fariborz Habibi, and Jeffrey K. Brecht

Persimmon fruits are classified as astringent or non-astringent, depending on the level of astringency the unripe or partially ripe fruit exhibit at the time of harvest. Astringency in persimmon fruit is a sensation caused by tannins present in the flesh that can make the mouth feel dry, cause puckering, numb the tongue, and constrict the throat. Sometimes, it may also impart a bitter taste. The astringency decreases as the fruit ripen until it is no longer present in fully ripe fruit. While consumers typically prefer non-astringent varieties, the cultivation of astringent varieties notably remains common. The purpose of this publication is to introduce consumers, growers, Extension agents, and specialists to postharvest methods for reducing astringency in unripe persimmons, making them more palatable and acceptable for consumption.

Natural Vanilla Extract Production

Manuel Gastelbondo, Xingbo Wu, and Pamela Moon

Vanilla extract is the primary commercial product resulting from the mature processed fruits of Vanilla plants. This publication is an overview of the process used to produce natural vanilla extract; it also describes the conversion of fruits (botanically termed  "capsules" but often colloquially referred to as “beans” or “pods”) into extracts. This publication is intended for consumers, producers of all levels, and Extension agents. It describes each step of the natural vanilla extract production process from flower pollination through harvesting, to grading, curing, and extracting of the capsules.

Freeze-Dried Muscadine Grape: a New Product for Health-Conscious Consumers and the Food Industry

Ali Sarkhosh, Fariborz Habibi, and Steven A. Sargent

Muscadine grape (Muscadinia rotundifolia [Michx.]) is a fruit crop native to America; it adapts well to a wide range of biotic and abiotic stresses and have thus been grown and vinified throughout the southeastern US for centuries. Currently, southeastern farmers grow approximately 5,000 acres of almost 100 improved muscadine-grape varieties for commercial use. Recent research demonstrated the fruit’s significant contribution of beneficial phytochemicals to the typical American diet; and thereafter, the demand for muscadine grapes considerably increased. Its thick peels and seeds, though, have prevented wider public consumption. This publication aims to introduce growers, Extension agents/specialists, and the general public to the potential for a new, value-added product that makes muscadine grapes much easier to eat and may diversify the food processing industry.

Postharvest Storage, Packaging, and Handling of Specialty Crops: A Guide for Florida Small Farm Producers

Jonathan Adam Watson, Danielle Treadwell, Steven A. Sargent, Jeffrey K. Brecht, and William Pelletier

Every year farmers must harvest their crops. This process marks the end of the growing season and carries social significance in communities, but it also creates challenges for producers trying to deliver fresh, high-quality produce to market. Good postharvest practices establish appropriate cold chains that maintain the correct temperatures, humidity, and respiration rates while also ensuring the safety, sanitation, and quality of the fruits. These postharvest practices differ, depending on the size and economic situation of an operation. This fact sheet provides postharvest storage, packaging, and handling recommendations for small farm specialty crop producers.

Process of Drying Post-Harvest Hops (Humulus lupulus) for Small-Scale Producers Using a Novel Drying Rig

Sean Campbell and Brian Pearson

A UF/IFAS numbered peer reviewed Fact Sheet for Commercial audience(s). in support of UF/IFAS Extension program: Farm Economics, entrepreneurship, and management

Postharvest Physiology and Physiological Disorders of Persimmon Fruit

Fariborz Habibi, Ali Sarkhosh, and Steven A. Sargent

Persimmons are classified under the genus Diospyros within the family Ebenaceae. This genus includes different species such as the most popular, D. kaki (Japanese persimmon); D. virginiana (common persimmon); and D. lotus (date-plum, also known as Caucasian or lilac persimmon). Persimmons are temperate deciduous trees or evergreen subtropical or tropical trees. Their fruit exhibit a double sigmoidal growth curve, whether seeded or parthenocarpic. Persimmon fruit are widely appreciated for their unique flavor, high nutritional value, and bioactive compound content. Persimmons are climacteric, leading to significant postharvest challenges. This publication discusses the postharvest physiology and physiological disorders of persimmon fruit, focusing on how postharvest factors affect fruit quality and shelf life.