analysis and proposal

Post-harvest handling summary report
(Customers box weight analysis.)
Subject:
Proposal to introduce quality assurance
Other subjects
Post-harvest management
Coldchain management
Quality management
Auther: Siang’ani Lackson.
A graduate from University of Nairobi poses a Bsc. Horticulture with knowledge in floriculture
and horticultural crops, postharvest management and cold chain management.

Post-harvest management, coldchain management and quality management.
i | P a g e
ABSTRACT
Proper Post-harvest handling practices minimize quality deterioration of fresh produce and each
player along the post-harvest chain i.e. those involved in harvesting, handling and marketing of
fresh produce- has a role to play in assuring the safety and quality of fresh produce. An
observation made in a period not let that eight month indicates that other than pre-harvest and
post-harvest(processing) factors that affect quality of cut-flowers, some deteriorating factor
arises in cold-chain and can be physical, biochemical or physiological. This factors result from
improper handling in the cold-chain(transport and cold-room), chilling injury, lack of
proper packaging, improper loading and offloading, lack of proper training for product
handlers, adverse environmental conditions and inadequate cooling facility from the
product sources. These factors cause breaks and these breaks have an additive effect on
reducing the potential shelf life of horticultural product. Overlooking these factor reduce
cold-room performance and keeps it on lower side however, Quality assurance activities assure
technical and quality parameters to ensure shelflife, saleability and improving cold-room
performance. The necessity to solve these breaks becomes a basis for proposal to introduce
Quality assurance with knowledge in post-harvest handling and quality management system.
Introducing quality assurance in the chain will be a corrective measure to maintain quality and
cold-room assessment for Proper equipment settings, Product conformity, and handling protocols
resulting in the reduction of claims but most importantly safety and quality assurance of the
produce is maintained. Consistent product quality builds confidence in perishable product
handling.

ii | P a g e
Table of Contents
ABSTRACT...................................................................................................................................................i
Introduction...................................................................................................................................................1
Flower physiology literature.........................................................................................................................2
The cold-chain and its importance................................................................................................................2
Return on investment in temperature and relative humidity management....................................................3
Interference in the coldchain that affect cold-room performance.................................................................4
a) Mixing Fresh fruits, flowers and vegetables in one load or storing in same room. ..........................4
c) Packaging, under-packaging and Over-packaging............................................................................7
d) Handling Rejects...............................................................................................................................9
e) Loading and Transportation............................................................................................................10
f) Temperature/Relative Humidity. ....................................................................................................10
Following Recommendation will help to improving coldroom performance.............................................13
Quality assurance........................................................................................................................................14
Conclusion...................................................................................................................................................18
Summary.....................................................................................................................................................18
Portfolio ..................................................................................................................................................18
References...................................................................................................................................................24

1 | P a g e
Introduction
The coldchain is generally considered as the transport and storage chain between the initial
production and the final consumer of temperature-controlled perishable goods and in this case,
fresh cutflowers, fruits and vegetables are considered. Continuous work-flow, increased work
volume and limited space especially during peak season, result to interference in handling
causing breaks that deteriorate the quality. Deteriorating factor and their determining causes in
the coldchain will be as follows
Deterioration factor determining causes
Biological and physiological
Spoilage micro-organisms - Inadequate hygiene and sanitation practices
(E.g. Bacteria and fungi)
Respiration rate - Excessive heat and high temperatures
Ethylene production - Environment temperature/atmospheric pressure
Maturation, ripening, senescence - Time and environment
Transpiration and water loss - Time, environment and improper packaging
Chemical and biochemical
Enzymic - Environment, handling and bruising
Oxidation -High oxygen concentration and availability
Non-enzymic changes - Improper packaging, composition, heat
Light oxidation -Improper packaging
Physical
Bruising and crushing - Improper handling and packaging
Wilting - High relative humidity and improper packaging
Texture changes - Environment and improper packaging
Moisture changes - High relative humidity and improper Packaging

2 | P a g e
Flower physiology literature.
Cutflower is a more complex organ than seeds, fruit, and most vegetables as flowers where flower,
stems, and leaves interact. Most fruit and vegetables are harvested after they have fully developed.
In most cut flowers however, one can distinguish between two distinct stages in the physiology of
the flowers. In the first stage, flower bud growth and opening and in the second stage;
maturation, senescence and wilting. So in a way to achieve cutflower longevity one must
accomplish two seemingly conflicting purposes: Promotion of growth processes in the first stage
and retardation of metabolic processes leading to senescence at the second stage.
Termination of vaselife in cutflowers is mostly associated with wilting, bent necks etc. because
transpiration exceeds the supply of water. Resistance to stem water flow can be classed as physical,
physiological or biological in nature.
The causes of postharvest losses are many, main categories; physical loss and loss of quality.
Physical loss can arise from structural damage and loss can arise from the evaporation of
intercellular water, which leads to a direct loss in weight. Loss of quality can be due to
physiological and compositional changes that alter the appearance and makes the flowers less
desirable aesthetically, Quality is a term applicable to any characteristic including degree of grade,
form, colour, size, or other subjective measurement (Conover, 1986), Noordegraaf (1995) argues
that ‘Quality is that which the customer likes. Only top quality flowers will be marketed because
of the increasing quality consciousness of the consumers. The changes may arise from normal
metabolism of produce or abnormal events originating from the postharvest environment.
The cold-chain and its importance
The cold-chain encompasses all the critical steps and processes that food and other perishable
products must undergo in order to maintain their quality. Like any chain, the coldchain is only as
strong as its weakest link. Major limitations experienced by the cold-chain include poor
temperature management due to either the lack of, or limitations in, refrigeration, handling,
storage, and humidity control. Investment in cold-chain infrastructure ultimately leads to a
reduction in the level of losses and quality degradation in fresh produce, with overall net positive
economic returns.

3 | P a g e
Return on investment in temperature and relative humidity management
Deficiencies in cold-chain management whether due to limitations in refrigeration, improper
handling and storage, or inadequate humidity control, can lead to losses in profits as well as in
horticultural product. Overcoming such deficiencies necessitates improvements in
methodologies, operations and handling along the chain. Often the level of investment required
in overcoming such deficiencies is minimal in comparison to the level of losses sustained over
time. For instance;-
A University of California study determined that excess weight loss coupled with color
deterioration resulting from delays between harvest and cooling, improper refrigeration
temperature and relative humidity control during the shipping of table grapes resulted in a 15
percent loss in the value of that commodity. Resultant monetary losses were greater than the cost
of improved management of temperature and RH of the grapes with perforated plastic liners in
the boxes and by minimizing delays prior to cooling with humidified, forced air.
Control over the temperature is the most important factor as temperature and the speed of
metabolism decreases with decreasing temperature affect the rate of postharvest deterioration. But
other conditions are also important like the concentration of certain gases like ethylene and water
vapour in the atmosphere around the produce. A high relative humidity is necessary to minimise
water loss.

4 | P a g e
Coldchain management and quality measure required.
Quality cannot be improved after harvest, though can be maintained. Quality remains ultimate
goal for postharvest handling process for flowers, fruits and vegetables. Overlooking some of
postharvest factors may deteriorate quality hence rejection or reduction in marketability of the
fresh product. Cold storage is crucial for quality maintenance during long-distance travel and a
temperature of between 350
F and 400
F prolong shelflife.
Interference in the coldchain that affect cold-room performance
 Mixing Fresh fruits, flowers and vegetables in one load.
 Improper handling in the cold-room
 Packaging, under-packing and Over-packing
 Handling rejects.
 Loading, offloading and transportation.
 Temperature and relative humidity.
a) Mixing Fresh fruits, flowers and vegetables in one load or storing in same room.
Mixing produce in one load is common and often compromises have to be made in selecting an
optimal temperature and atmospheric composition in coldchain where chilling-sensitive with
non-chilling sensitive commodities or ethylene-producing with ethylene-sensitive commodities.
The specified storage condition for fresh cut flowers, fruits and vegetables are different with
respect to storage purposes be it documentations, order delay, flight delay or inspection.
Subjecting these products to optimal condition in the same room result into adverse invisible
effect, for instance these products enters cold-room with different temperature (high or low),
those with high temperature (>50
C-200
C) have higher respiration rate and if not reduced to
required minimum temperature and instead cooled to the same optimal condition, deterioration
will be hastened due to ethylene production, excessive heat and time taken to cool if not chilled
will have detrimental effect. Cutflowers are sensitive to ethylene which speeds aging, hasten
ripening to fruits and yellowing on vegetables. Other sources of exogenous ethylene through
unintentionally exposure accelerate the detrimental effects.

5 | P a g e
Storage temperature range vary from product to product and specific minimum range for
flowers, fruits and vegetables should be provided separately and respectively to avoid effect by
one of the aging factors.
The picture above shows mixed load in a cold-room.
Consolidations
Consolidation refers to bringing flowers from different growers and put them together in on
shipment or load. On contrary to direct shipments, handling of consolidated boxes requires lot of
care because many exchanging hands. For instance, a box missing in our cold-store could be
off-loaded in our neighbors because of poor labelling. Proper stacking and labelling will
eliminate confusion and provide ease way for handling the consolidation.
b) Improper handling in the cold-room
Cold-room provides proper environmental needs and help market the flowers. This is the most
fundamental part in the coldchain. It is divided into offloading bay, operation bay, vacuum
cooler and dispatch bay. Major supervision is carried here to avoid deterioration as a result of
improper handling. In the cold-room;-
Hygiene is important in a cold-room and Cold-room should be: - floor water free, dust free,
ethylene free and kept at low temperature.
PASSION FRUIT
VEGETABLES+FLOWERS

6 | P a g e
The picture above shows boxes packed on the floor in the cold-room
Operation needs much supervision to avoid damaging the product (see the photo below). during
operation there is much movement, some boxes are thrown carelessly or mishandled and some
tear off, this disorient flowers inside the boxes breaking the modified environment, other
secondary deterioration arise and could lead to flowers, fruits and vegetables stress as a result of
direct contact with cold air, entry of contaminated air, entry of dusts carrying fungal disease,
entry of moisture carrying both fungal (botrytis) and flowers petal blackening
Flowers will rot and petals start to fall off.
The picture above shows damaged box due to lack of proper handling.
Stacking- proper stacking enables sufficient air circulation into the boxes therefore cooling
becomes more efficient. Boxes should be stacked wide and open, opposite evaporator and 50cm
away from the wall.

7 | P a g e
Strapping, tight strapping make it easy to palletize and reduce damages. Strapping machine
should be provided and used to strap boxes after inspection and other loosely strapped
boxes.
Figure above shows improper stacking.
c) Packaging, under-packaging and Over-packaging
Packaging should be designed to prevent physical damage to produce and be easy to handle
thereby usually carried on standard packaging materials be it flowers, fruits and vegetables.
Flowers are packed on standard boxes i.e. standard and zim boxes, fruit and vegetables are
packed in grams or kilograms but all occupy a package material of standardized volumes.
Packing rate (number of stem in a box) will determine the shape of package material, on one
hand; higher packaging rate will make the packaging material to bulge while on the other hand
low packaging rate will shrink the box and easily damaged by heavier boxes. Poor quality
packaging boxes damage easily and handling also become poor. This wills actual lead to damage
of the content, waste of space and poor handling due to forceful packaging and Over-packed
boxes tear-off easily exposing flowers to physical damage and other secondary
deteriorations, destabilizing pallet and difficult to palletize and consume large space.

8 | P a g e
Figure above show over-packed boxes destabilize the pallet, tear-off easily and are difficult to
stack.
Figure above show over-packed boxes; tear-off easily during handling

9 | P a g e
d) Handling Rejects
Fresh Cuf-lowers are rejected either during inspection or excess delivery, upon rejection these
flowers should be delivered back to farm as soon as possible. In some case, farmers delay to pick
them they are stored in the cold-room where little attention is given. Point of concern, moisture
absorption by packaging result in lose of its stacking strength, other boxes piled on top or thrown
recklessly on top and due to pressure and limited space for aeration the respiration rate goes up
and the flower start to withers slowly, as they deteriorate they release ethylene in small amount
which actual be taken by sensitive fresh flowers this will shorten the flowers vase-life.
The picture above show rejected box with flowers petal withered rot.
Figure above show rejected boxes in our cold-room

10 | P a g e
e) Loading and Transportation
Due to modernization, thanks for refrigerated truck system that allow fresh produce
transportation at low temperature. This maintains the freshness and quality of the product.
Trucks are supposed to be precooled atleast 30minutes prior to packaging and temperature
doctored to final destination. When boxes are loaded in these trucks, post-harvest handling
problems begins, most people want to overload just to ensure the truck consumes as much boxes
as possible, this affect smooth cold air circulation and difficult to maintain the required
temperature. Other external factors like weather condition and distance ofcourse contribute to
poor temperature. If trucks are overloaded, due to poor air movement, enough energy
accumulated due to respiration will deteriorate the quality and affect both shelflife and vaselife
of the fresh produce. To some extreme situation some trucks deliver flowers without
refrigeration. Some boxes arrive when total deformed as a result of poor loading.
Figure above show Improper loading and box deformed at arrival
f) Temperature/Relative Humidity.
Temperature is the most important environmental factor that influences the deterioration of
harvested commodities. Most perishable horticultural commodities have an optimal shelf-life at
temperatures of approximately 0 °C. The rate of deterioration of perishables however increases
two to three-fold with every 10 °C increase in temperature.

11 | P a g e
Temperature is integral part of coldchain management because the retardation of metabolic
processes for preservation of the harvested quality of fresh produce. Low temperatures must be
provided and has many advantages to extend vaselife/shelflife by;
• reducing respiration and internal breakdown by enzymes
• reducing water loss and wilting
• slowing the growth of disease organisms
• reducing the production of ethylene
• providing “time” for proper handling, packaging and marketing.
Temperatures either above or below the optimal range for fresh produce can cause rapid
deterioration due to the following disorders:
Freezing injury. Perishable commodities are generally high in water content, and possess large,
highly vacuolated cells. The freezing point of their tissues is relatively high (ranging from -3 °C
to -0.5 °C), and disruption caused by freezing generally results in immediate collapse of their
tissues and a total loss of cellular integrity. Freezing occurs in cold storage systems either due to
inadequate refrigerator design, or to thermostat failure.
Chilling injury: Some commodities respond unfavorably to storage at low temperatures which
are well above their freezing points, but below a critical temperature termed their chilling
threshold temperature or lowest safe temperature. Chilling injury is manifested in a variety of
symptoms including surface and internal discoloration, water soaking, failure to ripen, uneven
ripening, development of off flavors and heightened susceptibility to pathogen attack.
Heat injury High temperature conditions are also injurious to perishable crops. Transpiration is
vital to maintaining optimal growth temperatures in growing plants. Organs removed from the
plant, however, lack the protective effects of transpiration, and direct sources of heat, such as
sunlight, can rapidly elevate the temperature of tissues to above the thermal death point of their
cells, leading to localized bleaching, necrosis (sunburn or sunscald) or general collapse.

12 | P a g e
Relative humidity (RH) is defined as the moisture content (as water vapor) of the atmosphere,
expressed as a percentage of the amount of moisture that can be retained by the atmosphere
(moisture holding capacity) at a given temperature and pressure without condensation. The
moisture holding capacity of air increases with temperature. Water loss is directly proportional to
the vapor pressure difference (VPD) between the commodity and its environment. VPD is
inversely related to the RH of the air surrounding the commodity. RH can influence water loss,
decay development, the incidence of some physiological disorders, and uniformity of fruit
ripening. Condensation of moisture on the commodity (sweating) over long periods of time is
probably more important in enhancing decay than is the RH of ambient air. An appropriate RH
range for storage of fruits is 85 to 95 percent while that for most vegetables varies between 90
and 98 percent. The optimal RH range for dry onions and pumpkins is 70 to 75 percent. Some
root vegetables, such as carrot, parsnip, and radish, can best be held at 95 to 100 percent RH.
RH can be controlled by one or more of the following procedures:
Regulating air movement and ventilation in relation to the produce load in the cold storage
room;
Maintaining the temperature of the refrigeration coils in the storage room or transit vehicle to
within about 1 °C of the air temperature; providing moisture barriers that insulate walls of
storage rooms and transit vehicles;
Adding polyethylene liners in packing containers and using perforated polymeric films for
packaging;
Wetting floor weaken boxes and raise relative humidity.

13 | P a g e
Regular checking of our refrigeration system will consistently help to control the detrimental
humidity level for purpose of avoiding disease occurrence. Also fault refrigerator will be
detected and be rectified immediately. See the picture below
Box wetted by fault refrigerator above.
Following Recommendation will help to improving coldroom performance.
 Flowers, fruits and vegetables should be stored separately and avoid stacking or
palletizing them together. In case where space is limited it is crucial to keep the products
few meters apart.
 Proper handling; requires proper supervision, correct stacking and palletizing and
adequate cooling.
 Training product handlers allows working under minimal supervision and reduces
damages.
 Rejected flowers should be stored separately and should not be mixed with others to
avoid confusion, require labelling and as well be removed from coldroom soon as
possible.
 Ensure correct packaging-rate since it saves space, ease handling and palletizing.
 There is need for effective temperature monitoring to keep the freshness.
 Trucks should be loaded properly and temperature to be doctored.
 Some trucks also require pallet on the floor to enhance air flow and flowers should
always be transported under refrigerated roof.

14 | P a g e
The necessity to solve the above problem becomes a basis for proposal to introduce Quality
assurance personnel with post-harvest handling knowledge and quality management system.
The key role played by quality assurance is stated below.
Quality assurance
The activities assure technical and quality parameters to ensure shelflife, saleability and
improving coldroom performance. Coldchain assessments ensure: - Proper equipment settings,
Product conformity, and handling protocols (ISO 14000 for Environment and GMPs, HACCP,
ISO22000 for food safety, ISO 9000 for Quality Management) are implemented; these protocols
are inter alia based on client specifications and the importing country's requirements. This results
in the reduction of claims but most importantly safety and quality assurance of the produce is
maintained. Consistent product quality builds confidence in perishable product handling.
Quality assurance will play fundamental role as follows;-
1) Improvement
Quality assurance managers review statistical data from the production lines to identify quality
problems. They analyze the data and recommend changes to quality controls to eliminate the
problem. They also analyze records of product returns to identify specific problems or trends
over time.
Quality assurance managers develop and monitor continuous improvement programs, aiming to
reduce the number of defects and improve levels of quality. Continuous quality improvement
reduces operation costs and improves overall product quality.
2) Suppliers
Suppliers of components and materials play an important part in a company’s quality process.
Quality assurance managers work with suppliers to help formulate quality standards for the
goods.

15 | P a g e
This ensures that incoming components and materials will comply with the manufacturer’s
quality standards, minimizes the time and cost of inspection, and contributes to the quality of the
finished product.
3) Training
Quality assurance managers provide training in best practices, managing their own quality
standards; promote a culture of quality and runs awareness. When companies develop new
products, quality assurance managers work with the product development team to establish
quality standards. Manager will pinpoint relevant quality-related training needs
4) Process
Documented processes and policies are essential to quality assurance. Managers prepare and
update quality documentation, basing their processes on a recognized standard such as ISO 9000
– Quality Management, published by the International Organization for Standardization. If
companies must comply with customers’ quality standards or gain accreditation to a standard,
such as ISO 9000, managers must develop appropriate processes and train employees in
preparation for a quality audit.
5) Report to top management on the performance of the QMS and any need for
improvement
6) Liaise with the external assessment body on all matters related to the external
accreditation process.
7) Efficient temperature monitoring.
8) Exchange quality-related information between the different actors-increase requirements
on safety and quality and demand for more transparency for production chain and post-
harvest management.

16 | P a g e
Criteria for the Selection of Appropriate Post-Harvest Technologies.
The basic recommendations for maintaining postharvest quality and safety of produce are the
same regardless of the distribution system(direct marketing, local marketing and export
marketing) however, the level of technology needed to provide the recommended conditions
varies in accordance with the distance and time between production and consumption sites, the
intended use of the produce(fresh vs processing) and the target market.in situations where the
points of sale is not only a matter of hours away from the site of harvest, careful harvesting and
handling and the observance of proper sanitation practices are adequate measures for assuring
the quality and safety of fruits and vegetables targeted for the fresh market. Pre-cooling,
refrigeration and packaging however becomes essential when produce must be moved over long
distance. The following should be considered when selecting appropriate post-harvest
technologies.
A. Appropriate local conditions should be adopted and used by the need to economize
labour, materials and energy use and to protect the environment.
B. Expensive equipment and facilities are useless without proper management. Furthermore
overinvestment in handling facilities can result in economic loses, if consumers in the
target market are unable to absorb these added costs.
Proper education of all stakeholders along the post-harvest chain (growers, handlers and
those involved in marketing) is more critical than the level of sophistications of the
equipment used in the post-harvest handling. Effective training and supervision of
personnel must therefore be an integral part of quality and safety assurance programs.
C. Commodity requirements can be met through the use of simple and inexpensive methods
in many cases. Proper temperature management procedures for examples
Include:
a) Protection from exposure to the sun
b) harvesting during cooler periods of the day
c) adequate ventilations in container
d) use of simple and inexpensive cooling procedures such as evaporative cooling and
e) expedited handling of fresh produce

17 | P a g e
D. Mechanical injuries are major causes of loses in the quality and quantity of fresh
horticultural commodities in all handling systems. The incidence and severity of
mechanical injury can be greatly minimized by reducing the number of steps involved in
harvesting and handling and by educating all personnel involved about the need for
careful handling.
E. Assuring food safety throughout the post-harvest handling system is very critical to
successful marketing of produce and should be given the highest priority.
F. Solving the post-harvest technology problems in a given country necessitates cooperation
and effective communication among research and extensions. Post-harvest horticulturist’s
therefore4 need to coordinate their efforts and to cooperate with productions
horticulturists, agricultural marketing economist, engineers, food technologist,
microbiologist and other who may be involved in various of the marketing system. In
most cases solution to existing problems in the most postharvest handling system require
the use of existing information rather than new research. The following is proposed
programs for improving the post-harvest handling system in developing country:
1) Survey the magnitude and causes of loses in quality and quantity during harvesting
and postharvest handling of major commodities.
2) Survey available tools and facilities for harvesting, packing and packaging, transport,
storage and marketing of each commodity in the region of production and during
season of production.
3) Evaluate the impact of simple modifications in the handling system (such as stage of
harvesting, method of harvesting, type of container and quality sorting) on quality and
safety maintenance.
4) Extend information on recommended harvesting and handling procedures to all those
who can use it. All appropriate extension methods for audience should be used.
5) Identify problems which require further research, conduct the needed research and
extend any new information when completed to those who can use it.

18 | P a g e
Conclusion
Following my observation and professional point of view, I have used the existing information
and literature in proper post-harvest management, cold-chain management, and quality
management to compile this report and give possible suggestion that will significantly improve
the performance in our expansive flower logistic business besides, we have achieved to reduce
the high packaging-rate and we consistently need to maintain monitoring and effective
supervision to ensure correct packaging-rate which is a component of quality measure however,
it will be important to introduce other quality parameters that will ensure the entire quality
assurance program is taken care of.
Summary
Flowerwatch plays a role in Quality Control and Reporting, Cool Chain Monitoring; Vase Life
Test, Training, Audits and Consultancy to improve cold-room performance however, they can
co-ordinate well with internal quality assurance personnel (role stated above) to ensure a
significant coldroom performance is achieved on regular basis and also ensure company
compliance with international coldchain management standards for the audit purposes.
Following the previous month cold-room performance audit report, quality assurance manager
will use records to put up corrective measures and ensure implementations that will see improved
performance in the cold-room ahead of new facility in co-ordination with supervisor,
maintenance team and project manager. See the Flowerwatch cold-room performance for April
20141721.pdf
Portfolio

19 | P a g e
Poorly loaded trucks deform the package boxes.
Deformed boxes on arrival because of improper loading..
Fault refrigerator wetting the product.
Wet boxes in the cold-store

20 | P a g e
Wet pallet from vacuum cooler
The picture above shows improper stacking
The picture above shows improper handling in the cold-room; affect the quality of the
product and cause mechanical injury.

21 | P a g e
The figure above shows mixed load for fruits, vegetable and flowers that may
compromise the quality and storage conditions.
The figure above show Rejected flowers left over beyond expected time and their heads
withering in the coldroom

22 | P a g e
The figure above shows Rejected boxes in the cold-room.
The figure above shows over-packed boxes with high packaging-rate making it difficult
to handle, stack and palletisize.

23 | P a g e
The picture above show lack of proper strapping
The picture above shows a pallet with poor quality boxes the collapse when stacking
because low stacking strength making it difficult to palletise.

24 | P a g e
References
Food and Agriculture Organization of the United Nations. 1981. Food loss prevention in
perishable crops. Rome: FAO Agricultural Series Bulletin 43, 72 pp.
Food and Agriculture Organization of the United Nations. 1985. Prevention of postharvest
food losses: A training manual. Rome: FAO Training Series 10. 120 pp.
Gorny, J.R., ed. 2001. Food safety guidelines for the fresh-cut produce industry. Fourth edition.
Alexandria, VA: International Fresh-cut Produce Association. 218 pp.
Hardenburg, R.E., A.E. Watada, and C.Y Wang. 1986. The commercial storage of fruits,
vegetables, and florist and nursery stocks. USDA Agricultural Handbook 66, 130 pp. (A draft
version of the new edition that will be published in 2004 is available at the following internet
site: http://www.ba.ars.usda.gov/hb66/index.html)
International Institute of Refrigeration. 1995. Guide to refrigerated transport. Paris,
France: IIR, 150 pp.
International Institute of Refrigeration. 2000. Recommendations for chilled storage of
perishable produce. Paris, France: IIR, 219 pp.
Kader, A.A., ed. 2001. CA Bibliography (1981-2000) and CA Recommendations
(2001), CD. Davis: University of California, Post-harvest Technology Center, Postharvest
Horticulture Series No. 22 (The CA Recommendations, 2001 portion is also available in printed
format as Post-harvest Horticulture Series No. 22A).
Internet resource.
http://www.fao.org/inpho/: Postharvest information site of the Food and Agriculture
Organization of the United Nations.
http://postharvest.ucdavis.edu: University of California Postharvest Research and Information
Center.
http://www.jifsan.umd.edu/gaps.html: U.S. Food and Drug Administration’s Manual On
“Improving the Safety and Quality of Fresh Fruits and Vegetables”.
http://www.ams.usda.gov: U.S. Department of Agriculture, Agricultural Marketing Service
information on quality standards, transportation, and marketing.

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