Downloaded 47 times
More Related Content
Ethylene Gas Presentation
- 1. FRESH PRODUCE STORAGE & ETHYLENEGAS PRESENTATION BY KRISTOPHER CRANE – ISU DIETETIC INTERN
- 2. OBJECTIVES • EFFICIENT STORAGEOF PRODUCE • WHAT CAN CAUSE FRUIT TO RIPEN FASTER? • WHAT TO WATCH FOR WHEN PRODUCE TURNS BAD
- 3. ETHYLENE GAS • WHATIS IT? • WHY SHOULD YOU BE CONCERNED ABOUT IT IN THE COOLER AND DRY STORAGE?
- 4. ETHYLENE GAS &STORAGE • BROWN SPOTS ON GREEN LETTUCE • BITTER TASTE IN CARROTS • YELLOWING OF BROCCOLI, CAULIFLOWER, CABBAGE, & DARK LEAFY GREENS (SPINACH) • DECREASED SHELF LIFE OF PRODUCE • ROTTEN & MOLDY FRUIT
- 5. Ethylene Sensitive Ethylene Producers Broccoli Apples Cabbage Avocados CauliflowerBananas Leafy Greens Melons Lettuce Pears Stone Fruit Tomatoes Squash
- 6. HOW TO REDUCE ETHYLENEGAS • STORE ETHYLENE SENSITIVE PRODUCE ON ONE SIDE OF THE COOLER/SHELF AND ETHYLENE PRODUCING PRODUCE ON THE OTHER SIDE. • OR • STORE FRUITS ON ONE SIDE OF THE COOLER/SHELF – VEGETABLES ON THE OTHER SIDE • KEEP F/V ON THE HIGHER SHELVES TO AVOID CROSS CONTAMINATION OF OTHER PRODUCTS
- 7. Can Apples beStored Next to Bananas?
- 8. WHAT HAPPENS IFTHEY ARE?
- 9. CAN BROCCOLI BESTORED NEXT TO CANTALOUPE?
- 10. CAN GREEN LETTUCEBE STORED NEXT TO PEARS?
- 11. WHEN IS PRODUCEBAD? • TEXTURE • WRONG SHAPE • SCARRING • BRUISING • MOLD • MUSHY/SOFT
- 12.
- 13. STORAGE OF PRODUCEON DRY SHELF
- 14. STORAGE OF PRODUCEIN THE FRIDGE •Fruits •Vegetables
- 15. PRODUCE STORAGE Save Money Reduce Spoilage TastierFruits/Vegetables
- 16.
- 17. REFERENCES: • USDA PRODUCESAFETY UNIVERSITY 2015 LECTURE. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE. UNIVERSITY OF MISSISSIPPI. 2015. • PRODUCE SAFETY PRESENTATIONS AND TALKING POINTS. PRODUCE SAFETY PRESENTATIONS AND TALKING POINTS. NATIONAL INSTITUTE OF CHILD NUTRITION. 2015. AVAILABLE AT: HTTP://WWW.NFSMI.ORG/RESOURCEOVERVIEW.ASPX?ID=438. ACCESSED OCTOBER 2015.
Editor's Notes
- #3 Fresh produce costs quite a bit of money – what can we do to make sure produce can last longer in the cooler? How do you know if produce is bad?
- #4 Hydrocarbon Gas emitted from fruits and vegetables to “speed up” the aging process. Thought to be a hormone for F/V aging. You cannot see it or smell it. Commercially it is used to speed up the ripening process of tomatoes, bananas, avocados, pears, and apples. Store a banana in a brown paper bag with an unripe apple for a couple days – the apple will become sweeter. This gas in large quantities can ripen fruit too fast and cause decay, yellowing, and a bitter taste to occur in F/V. Loss of money, loss of product, and nasty fruits/vegetables for lunch.
- #5 Picture shows a study done on broccoli with various ppm of ethylene gas exposure over one week. Has anyone seen this phenomena occur in their home life or in their kitchens?
- #6 Those that create it. Those that are affected by it. How to stop the influence of this gas?
- #7 Do what you can in your coolers and shelves – some have more room than others. If a small cooler: Fruits on one side, Vegetables on the other – keep F/V on top shelf above meats and other products to avoid cross contamination. Larger coolers – follow picture guide as much as you have room to minimize gas exposure. Ideal cooler and shelf set up would be one for fruits and one for vegetables – not realistic or practical.
- #8 Nice printed chart to show which produce goes where – Cooler Door or Taped onto Shelf. Try your best to stack produce in this manner – it will last longer – ripe less fast – and stay at a higher quality for serving.
- #12 What does bad produce taste like? Nasty, bitter, sour, mushy, crunchy, gritty, bland
- #13 If it looks bad or if you would not eat it – don’t risk it. You could get sick if it’s rotten.