20 MISC. PUBLICATION 54 0, U. S. DEPT. OF AGRICULTURE 



STORING AND HANDLING FRESH FRUITS AND VEGETABLES 



Proper handling of fresh produce is an important step in the prepa- 

 ration of a high-quality dehydrated food. Serious losses in edible 

 quality and nutritive value may take place as a result of failure to 

 recognize the perishable nature of vegetables and fruits. Rots may 

 attack even the least perishable commodities and make them unfit for 

 use. Spinach, sweet corn, and peas, for example, are so perishable 

 that they should be processed within a few hours after harvest. If 

 unavoidable delays are experienced, such products require refrigera- 

 tion to slow down deterioration. Others, such as potatoes, can be held 

 for some time without refrigeration but they should be protected from 

 the sun and from heating. 



Receiving the Product 



The minimum requirement at the dehydration plant is a receiving 

 shed where the fresh produce can be stacked out of the sun, wind, and 

 rain as it is delivered from the field. In cold climates a tight, insulated 

 building is needed. When produce is received during warm weather 

 and is to be held overnight or all day before processing, it should not 

 be stacked tightly ; instead, an air space should be left on two sides of 

 the containers to permit ventilation and prevent heating. All produce 

 generates heat ; leafy products generate enough to cause deterioration 

 in a short time if stacked in unventilated piles. 



Produce is delivered to the dehydrating plant in many types of con- 

 tainers, the selection being dictated by experience. Ventilated crates 

 or hampers, or small lug boxes are often used for such perishable 

 commodities as peas, corn, and spinach, and crushed ice is sometimes 

 packed in the middle of the container to prevent heating during long- 

 distance shipment. Shallow field boxes are widely used for stone 

 fruits, apples, pears, and some vegetables, and bushel boxes, baskets of 

 various sizes, and barrels are used in other districts for fruits and 

 vegetables. Such vegetables as potatoes, onions, and other root crops 

 are commonly sacked. 



It is often more convenient and better practice to handle the com- 

 modity in the field container rather than to empty it into bins. Emp- 

 tying it into bins entails extra handling, increasing chances of 

 bruising, and necessitates provision for ventilation if the produce is 

 to be held for some time. Some products, for example cabbage, car- 

 rots, or other root crops, may be delivered in bulk, and receiving bins 

 are then used to good advantage. 



Storage 



Since a long season of operation is advantageous, the problem of 

 laying up a supply of raw material is important. Storage facilities 

 will also aid in smoothing out production peaks and preventing shut- 

 downs. If commercial storage plants or suitable farm storages are 

 conveniently located, they can be used. It may be necessary, however, 

 for the operator to provide his own storage, and how elaborate this 

 will have to be will depend upon the storage requirements of the com- 

 modity, on the temperature and humidity it needs, the normal storage 

 life, and whether or not outside temperatures can be used to approxi- 



