39 Packing House Operations For Fruits And Vegetables

Title:
Packing House Operations for Fruits and Vegetables

Word Count:
610

Summary:
Packing houses serve as a collection centre for fruits and vegetables prior to distribution and marketing.


Keywords:
Shorting ,grading, packing of fruits and vegetables, Reefer logistics, Reefer trucks , Temperature controlled


Article Body:
Packing houses serve as a collection centre for fruits and vegetables prior to distribution and marketing. The houses can be simple packing sheds with a limited equipment and minimal operations or a large complex that is well equipped and with facilities for specialized operations. The types of operation carried out vary with different commodities and market requirements. Produce that are destined for export or supermarket outlets are often subjected to elaborate operations compared to local markets. Some of the operations are as follows:
Sorting and Trimming
Freshly harvested fruits and vegetables are sorted for uniformity in size, shape and varietal characteristics. Damaged, discoloured and decayed parts are removed to make the produce more attractive and prevent infection from the diseased parts.

Washing
Washing is necessary to remove extraneous materials from the field such as dirts, chemicals and latex. This is usually done before storage or immediate retailing of the produce. In order to r educe the incident of decay, chlorine is often added to the wash water.
Drying
Drying is done to remove excessive moisture from the surface of the produce. Excessive drying should be avoided to prevent wilting, shrinking and water loss.

Waxing
Waxing is done on certain types of fruits and vegetables such as ginger, tomato, citrus and melons to reduce water loss, thereby reducing shriveling. In addition to that, the application of edible wax will enhance the appearance of the produce.

Curing
Injured and bruised surfaces of root, rhizome and tuberous crops are allowed to heal by holding them at ambient temperatures for a few days. Curing initiates the formation of periderm layers at wound areas, thereby reducing moisture loss and microbial infection. Sufficiently cured vegetables can be stored for a longer period.

Chemical Treatments
Fungicides and growth regulators are commonly used to reduce decay and undesirable growth respectively. The use of chemicals should be closely supervised and within the recommended levels for human consumption.
Grading
Fresh fruits and vegetables are classified into groups according to a set of recognized criteria of quality and size, with each bearing an accepted name and size grouping.

Packaging
Produce are packed in suitable containers to provide protection against mechanical and biological damages during transportation and subsequent handling operations. Packaging materials should be of accepted standards with regard to strength, ruggedness and resistance to pressure. Packages should have adequate ventilation so that produce will not warm up as a result of heat arising from respiration. Excessive ventilation, however, may result in wilting.

Pre-cooling
Pre-cooling is an essential step prior to storage at low temperatures. It is the rapid removal of field heat from the produce to reduce the rate of respiration, microbial activity and refrigeration load. Pre-cooling can be done with chilled water, ice or cool air (forced air cooling), whereby the produce is cooled to the half cooling temperature.

Storage
Storage at low temperatures has been an effective mean of extending the shelf-life of fresh fruits and vegetables. It also enables orderly marketing and distribution of produce in time of peak production. Temperature requirements for different produce may vary depending on variety, location, stage of maturity and other factors. It is important to note that cool storage is a tool used to maintain quality but not to improve it.

Transportation
Proper handling of the produce during transportation is essential to reduce losses to a minimum and to maintain their quality from the farm to the packing house and from packing house to market. The used of refrigerated trucks to transport highly perishable and high value produce will maintain their quality over an extended duration. In non ventilated vans, temperature of the fruits or vegetables rises quickly, increasing respiration and decay.

BONUS : Title:
Popular Malaysian Fruits

Word Count:
334

Summary:
Malaysian fruits are becoming very popular with an increasing number of people. Some of the more popular Malaysian fruits are pineapple, durian, watermelon, papayas, rambutan and citrus. Not only are Malaysian fruits very beneficial to your health they also taste very good.

One of the most popular Malaysian fruits is the Durian. The name of the fruit comes from "duri" which means thorns. The durian has tiny thorns which cover the outside of the fruit. The Durian is a seaso...


Keywords:
Malaysian fruits,


Article Body:
Malaysian fruits are becoming very popular with an increasing number of people. Some of the more popular Malaysian fruits are pineapple, durian, watermelon, papayas, rambutan and citrus. Not only are Malaysian fruits very beneficial to your health they also taste very good.

One of the most popular Malaysian fruits is the Durian. The name of the fruit comes from "duri" which means thorns. The durian has tiny thorns which cover the outside of the fruit. The Durian is a seasonal fruit which is grown from may to August. many people boil the durian with water and sugar to eat or cook it in coconut juice. It is also used as a relish. The flesh of the Durian is supposed to act as an aphrodisiac.

Watermelon is another popular fruit grown in Malaysia. The watermelon is 90% water and is eaten mostly as a cool refreshing snack. watermelons are a leading source for Lycopene. Lycopene is a natural pigment that gives watermelon and tomatoes their color. Lycopene helps reduce the risks of developing cancers, such as prostate, colon and rectum cancer. Lycopene also helps reduce the risks of heart attacks. Watermelon seeds are rich in protein and carbohydrates. Watermelon seeds are normally dried and eaten as a snack.

Rambutan gets it's name from "Rambut" which means hair. The skin of Rambuten is covered with whiskers giving the fruit a hairy appearance. Rambutan is used mostly for jams and fruit cocktails. The seeds of this fruit are said to be poisonous when eaten raw, so it is better to cook them before eating.

The citrus family includes Kaffer limes, sweet limes, sweet orange, sour orange, grapefruit and lemon. The uses are pretty common from juices to being used to flavor food.

Papayas are high in Vitamin C and Vitamin A. papayas are used mostly for canned fruit cocktails. They are also used in soaps, creams, and lotions.

Malaysian fruits are becoming popular for their unique taste. Malaysian fruits are a great place to begin a healthy diet.