Scenario: A bad produce load arrives at your dock. Solution: Truck must remain at your dock.

YOU MUST NOTIFY FEEDING AMERICA IMMEDIATELY TO ENSURE THESE LOADS ARE HANDLED PER FEDERAL PACA REGULATIONS AND TO ENSURE PROPER CREDIT. NO EXCEPTIONS. Step 1: Call the Feeding America Logistics Department immediately in the following order if one is not available: Emily Maris at 312.641.6550 (or by email at emaris@feedingamerica.org); Debbie Micienko at 312.641.6748 (dmicienko@feedingamerica.org); Peg Collins Sarinyamas at 312.641.6516 (psarinyamas@feedingamerica.org); or Dan LaBonte at 312.641.6515 (dlabonte@feedingamerica.org). Step 2: Check to see if the reefer unit on the truck is running. Examine the condition of the trailer and make note of any holes in the trailer on either the side, bottom, back, or the roof area. A damaged trailer can lead to improper refrigeration and temperature controls. Step 3: You will need to off-load a few of the pallets of product and do the following: (1) Pulp (take temperature readings) the product from different location points inside the trailer. (2) Photograph the product on the trailer, off the trailer, standing alone and cut open. Check if the product is infested with bugs. If so, take pictures of that too. Send photos via email to Feeding America immediately. Step 4: Reload truck and close up trailer. Step 5: Before returning bills or load manifest to the driver, you must note damage on the bills. Use terminology similar to this: LOAD REJECTED DUE TO DAMAGE. WAITING FOR DISPOSITION FROM THE BUYING OFFICE. Step 6: Wait for Feeding America to call back and DO NOT SEND TRUCK AWAY. Additionally, if it is determined that the load is going to be dumped, we will need your assistance to find a local landfill that accepts bad produce to direct the driver to--this is key because not all landfills accept bad produce. If you have contact information for the local landfill readily available, that will speed up the process. Step 7: Feeding America will advise and work with you to resolve this problem, but again, DO NOT SEND TRUCK AWAY until we have a joint resolution and a next-step action plan. Things to remember: In many cases these loads are U.S. Number 2 grade produce (grade 1 is available at the grocery store). Please keep in mind that there could be some discoloration, deformation, and exterior/surface blemishes that are common reasons for the grading difference. For example, an apple may have what is referred to in the produce industry as “limb or branch rub” meaning that the apple was rubbed by blowing branches during a certain point in their development leaving a bark-like section due to the fruit’s continued growth and healing process—essentially creating a “scab.” The interior fruit quality is not poor, but this surface blemish causes the fruit to be effectively “unmarketable” to the commercial fresh market. Even though it may lack the cosmetically pristine look on the outside, it does not mean that it is not good quality in the inside. In addition, grade 2 produce might have 1 to 2 percent decay (this is common industry standard approval guidelines). Any further questions or comments about this procedure should be referred to James Borys, Produce Program Buyer/Manager, by email at jborys@feedingamerica.org or by phone at 312.641.6507. Your cooperation with these rare cases of bad produce arrival is greatly appreciated.

Contents

Standardized Inspection Process and Education to Maximize Donations................................2

Recommended Produce Standards for Arizona Food Banks Receiving Practices ..................3

Produce InspectionForm.........................................................................................................10

Apple.......................................................................................................................................11

Produce Inspection Training Class: The History of Stone Fruit and the Common Defects and

Conditions...............................................................................................................................16

Produce Inspection Training Class: Identifying Common Melon Disease and Conditions ...25

Banana....................................................................................................................................28

Berries ....................................................................................................................................30

Potato .....................................................................................................................................34

Sweet Potato...........................................................................................................................37

Cabbage..................................................................................................................................39

Carrots....................................................................................................................................41

Produce Inspection Training Class: Identifying Common Onion Defects and Conditions ...49

Citrus (Texas).........................................................................................................................56

Standardized Inspection Process And Education To Maximize Donations

St. Mary‘s is spearheading an effort to maximize our produce donations while working to

minimize wasted product and resources. We have developed an inspection form and

process for our receivers to utilize when receiving fresh produce donations. The process

of inspection requires the receiver to take random samples from the donated produce and

inspect them on the basis of condition, and temperature against USDA standards to

determine two factors. The first factor, how much of the donated produce is usable and

how what needs to be discarded from a sorting process. Secondly how many usable days

―Life‖ does the produce have before it would not be consumable?

This process allows us to give the allocations department a head start on determining how

best to utilize the donated produce. If it needs to go out immediately or can it possibly be

sent to a more remote agency partner or even a sister Feeding America Food Bank out of

state. The process also allows us to use our refrigerated space more efficiently by not

storing bad produce, only to have to discard it later. If the produce is deemed not edible,

it is received in and then discarded before ever entering the cooler and possibly entering

the distribution system.

To get to implementation, we have begun a series of monthly produce inspection classes

for our receivers, fork lift operators, and other food bank personnel that have a desire to

learn more about fresh produce. It is very important to keep in mind that the published

material address‘s primarily the retail and canning markets. There is currently no

documentation available on food bank produce receiving standards from the U.S.D.A. /

A.M.S or affiliate agencies. We are in the process to have a publishable procedure for

grading and inspecting donated and purchased produce in place by the end of 2010 or

early 2011.

Feeding America has recognized our efforts and has asked for us to take the lead in

contributing standard and grading specifications to be used throughout the affiliate

network. The information contained in this packet will help you to identify not only

general inspection processes, but also proper temperature ranges and common bacterial,

viral and fungal issues facing the most common donations received.

Recommended Produce Standards for Receiving Practices

As Food Banks we receive a broad range of fresh produce in various condition, some is

simply excess product that would make retail or #1 grade and to the other extreme; some

have already gone past any salvageable state. Most cases, it is somewhere in the middle

that makes up the bulk of our donations.

The information contained in this document is a recommendation of practices to

determine in a consistent manner the usability of fresh produce, these standards mirror

some common standards used in the Fresh Fruit and Vegetable Industry.

Receiving:

This receiving process is a valuable tool intended to assist receivers in determining the

quality of donated produce coming into the food bank. It will give the receiver the ability

to score the product, this in turn will help determine an estimated usability of the product

and possibly assist in the allocation process. It will also provide accurate and consistent

feedback on the quality of produce shipped and received.

Inspection Process:

The inspection process is conducted by assessing Condition and Temperature. You will

need to determine the percentage of decay or damage on each carton sampled (using best

judgment practice) and record that percentage along with general description of

findings. Each percentage will be totaled and an overall percentage will be determined.

The same basic process will be used to determine percentages on temperatures. Each

overall percentage is equal to one point. Example: 20% = 20 points. Add the two

numbers together to obtain your overall score. Please review the sample copy of

inspection for reference in using this formula.

Condition:

The quality of the produce is determined by a visual assessment from the shipper or

receiver inspecting the product. And will be based on external and internal appearance,

the information needed for this procedure is obtained by first performing a visual outer

inspection and secondly by cutting open the product and completing an assessment (if

necessary) of the overall appearance and well being of the product being inspected. Any

visual evidence of disease, rot, mold, internal breakdown, discoloration, etc. will be

serious determining factors in scoring, and will make up one half of the overall score.

Condition cannot be fully determined by inspecting the top layer of a single pallet. The

inspector must inspect a fair number of pallets and containers from different parts and

locations on the pallet in order to obtain an accurate assessment. The best rule of thumb

to use is in selecting what pallets to inspect is from the front, middle and back of the load.

Temperature:

External temperatures do not reflect a true picture of what is going on inside of the fruit

or vegetable accurately. Temperatures are taken from inside the product, using a pulp

thermometer. A pulp thermometer is a probe type device that is inserted into the center or

core of the product being inspected. A range of acceptable temperature is located in this

document. Temperature should be scored 1 point for each degree over or under ideal

storage temperatures.

The scoring system is based two key aspects; each aspect will have an overall grade of 1

to 100 points. With 1 the lowest value for the best quality and, 100 being the highest

value for the poorest quality. (The lower the overall score the better the product is, and

the longer it should last.) To determine the grading points you must average the number

of samples taken for your base number. After you have determined your base number for

condition and temperature, use the chart on the inspection form to determine the

distribution or outcome of the product inspected.

Example of Inspection #1: 10 pallets of cantaloupes come into the food bank; during

your inspection you notice the following. All cartons are straight and show no damage

externally, but about 20% of the cantaloupes you inspected have minimal or some sunken

places and appear sound. There is no sign of mold or decay visible on the melons. When

you cut (generally 1 to 3 melons per pallet if suspect) a few of the melons showed some

slight translucent discoloration in the flesh near or under the external sunken places. The

pulp temperatures (taken from the sample melons) are reading 40 degrees consistently.

Condition is good no visible decay, sunken area‘s 20%........... score = 20

Temperature is only 4 degrees above standards……...……..… score = 4

Total score = 24

Result: Product recommended to be distributed within 4 days for maximum usage.

Example of Inspection #2: 10 pallets of cantaloupes come into the food bank; during

your inspection you notice the following. Most cartons are broken and show damage

externally; about 60% of the cantaloupes you inspected have multiple sunken places and

some mold is present sporadically through the carton. There are also consistent signs of

decay visible on the vine end (belly button). When you cut (generally 1 to 3 melons per

pallet if suspect) a sample of the melons, there is discoloration in the flesh near or under

the external sunken places. The pulp temperatures (taken from the sample melons) are

reading 73 degrees consistently.

Condition is poor, visible decay, sunken area‘s 60%............. score = 60

Temperature is 35 degrees above standards………………… score = 35

Total score = 95 Result: Product should be disposed of, and not distributed.

Once product has been inspected and received, there is another crucial step in prolonging

its life cycle. Produce is a living breathing organism even after it is picked, packed and

placed in your refrigerator at home; it is still alive and hopefully well. Different fruits and

vegetables are sensitive to a variety of things that can have adverse effects on how long

they will last. Some of these are Temperature Sensitivity, Ethylene production and

sensitivity, Flavor transference and Top Icing of product.

Temperature

Temperature is the single most important factor in maintaining quality after harvest.

Refrigerated storage retards the following elements of deterioration in perishable crops:

aging due to ripening, softening, and textural and color changes;

undesirable metabolic changes and respiratory heat production;

moisture loss and the wilting that results;

spoilage due to invasion by bacteria, fungi, and yeasts;

undesirable growth, such as sprouting of potatoes.

One of the most important functions of refrigeration is to control the crop's respiration

rate. Respiration generates heat as sugars, fats, and proteins in the cells of the crop are

oxidized. The loss of these stored food reserves through respiration means decreased food

value, loss of flavor, loss of salable weight, and more rapid deterioration. The respiration

rate of a product strongly determines its transit and postharvest life. The higher the

storage temperature, the higher the respiration rate will be.

For refrigeration to be effective in postponing deterioration, it is important that the

temperature in cold storage rooms be kept as constant as possible. Appendix I charts the

optimum temperature ranges for various crops. Exposure to alternating cold and warm

temperatures may result in moisture accumulation on the surface of produce (sweating),

which may hasten decay. Storage rooms should be well insulated and adequately

refrigerated, and should allow for air circulation to prevent temperature variation. Be sure

that thermometers, thermostats, and manual temperature controls are of high quality, and

check them periodically for accuracy.

Appendix I

Storage Conditions for Vegetables and Fruits

Temperature

F

% Relative

humidity

Precooling

Method

Storage

Life

Days

Ethylene

sensitive

Apples 30—40 90-95 R,F,H 90-240 Y

Apricots 32 90-95 R,H 7-14 Y

Asparagus 32-35 95-100 H,I 14-21 Y

Avocados 40-55 85-90 14-28 Y

Bananas 56-58 90-95 7-28 Y

Beans, snap 40-45 95 R,F,H 10-14 Y

Beans, lima 37-41 95 7-10

Beets, root 32 98-100 R 90-150

Blackberries 31-32 90-95 R,F 2-3

Blueberries 31-32 90-95 R,F 10-18

Broccoli 32 95-100 I,F,H 10-14 Y

Brussels sprouts 32 95-100 H,V,I 21-35 Y

Cabbage 32 98-100 R,F 90-180 Y

Cantaloupe 36-41 95 H,F 10-14 Y

Carrots, topped 32 98-100 I,R 28-180 Y

Cauliflower 32 90-98 H,V 20-30

Celery 32 98-100 I 14-28 Y

Cherries, sweet 30-31 90-95 H,F 14-21

Corn, sweet 32 95-98 H,I,V 4-6

Cranberries 36-40 90-95 60-120

Cucumbers 50-55 95 F,H 10-14 Y

Eggplant 46-54 90-95 R,F 10-14 Y

Endive 32 90-95 H,I 14-21 Y

Garlic 32-34 65-75 N 90-210

Grapefruit 50-60 85-90 28-42

Grapes 32 85 F 56-180

Kiwifruit 32 95-100 28-84 Y

Leeks 32 95-100 H,I 60-90 Y

Lemons 50-55 85-90 30-180

Lettuce 32 85-90 H,I 14-21 Y

Limes 48-50 85-90 21-35

Mushrooms 32 95 12-17

Nectarines 31-32 95 F,H 14-18 Y

Okra 45-50 90-95 7-14

Onions, bulb 32 65-70 N 30-180

Onions, green 32 95-100 H,I 7-10

Oranges 32-48 85-90 21-56

Peaches 31-32 90-95 F,H 14-28 Y

Pears 32 90-95 F,R,H 60-90 Y

Peas, in pods 32 95-98 F,H,I 7-10 Y

Peppers, bell 40-55 90-95 R,F 12-18 Y

Peppers, hot 45-50 60-70 R,F 14-21 Y

Pineapple 45-55 85-90 14-36

Plums 32 90-95 F,H 14-28 Y

Potatoes, early 50-60 90 R,F 56-140

Potatoes, late 40-50 90 R,F 56-140 Y

Pumpkins 50-60 50-75 N 84-160

Raspberries 32 90-95 R,F 2-3 Y

Rutabagas 32 98-100 R 120-180

Spinach 32 95-100 H,I 10-14 Y

Squash, summer 41-50 95 R,F 7-14 Y

Squash, winter 50-55 50-70 N 84-150

Strawberries 32 90-95 R,F 5-10

Sweet potatoes 55-60 85-90 N 120-210 Y

Tangerines 40 90-95 14-28

Tomatos 62-68 90-95 R,F 7-28 Y

Turnips 32 95 R,H,V,I 120-150

Watermelon 50-60 90 N 14-21

F=forced-air cooling , H=hydrocooling, I=package icing, R=room cooling

V=vacuum cooling, N=no precooling needed

Sources: USDA Agricultural Marketing Service, Kansas State University Cooperative

Association of Arizona Food Banks Produce Inspection Form

Apple

Apple History:

Apples have been around for over 4,000 years, and there are now literally thousands of

varieties of apples worldwide. Out of the more than 7,000 varieties classified in the

United States alone, most apples fall within a 50-variety category. The apple is native to

Europe and Asia, and is now also grown worldwide in temperate regions. The United

States produces approximately one-third of the world's crop.

The word apple comes from the Old English aeppel. It's been around since the Iron Age

and was cultivated in Egypt. In the first century A.D., the Roman Pliny the Elder listed

thirty-six varieties of apples. There are many mythological associations over various

civilizations, with the apple in the Garden of Eden being the most widely-known. Apple

trees can live for hundreds of years.

The apple was brought to the United States by the Pilgrims in 1620. The French brought

the apple to Canada. The first commercial trade of apples from the U.S. began in 1741 on

Long Island, NY, with the product being exported to the West Indies.

Captain Aemilius Simmons brought seeds to Fort Vancouver in Washington state in

1824. Two gents from Idaho, Henderson Luelling and William Meek, began the

commercialization of the apple industry in the Northwest U.S. Washington is now the

top-producing apple state in the country.

Common Diseases:

1. Blue mould: Penicillium italicum

2. Alternaria rot: Alternaria alternate

3. Green mould rot: Penicillium italicum

4. Apple scab: Venturia inaequalis

5. Grey mould: Botrytis cinerea

6. Black rot: Botryosphaeria obtuse

7. Bitter rot: Glomerella cingulata

8. White rot: Botryosphaeria dothidea

9. Brown rot: Monilinia fructicola

10. Blister spot :Pseudomonas syringae pv. Papulans

1. Blue mould: Penicillium italicum

Symptoms:

It occurs on fruits during

storage and transit.

Affected rind of the fruits

become watery.

Watery spot increases and

then entire fruit rots and

emits bad smell

Blue fungal growth is seen

on the surface of the fruits.

2. Alternaria rot: Alternaria alternate

Symptoms:

Typical rot symptoms of this disease are nearly round; brown to black lesions,

often centered around a skin break or weakened tissue.

The spots are firm, dry and shallow.

The surface of spots becomes dark brown to black and in the advanced stages, the

rotted tissues become spongy and the affected flesh turns black.

3. Green mould rot: Penicillium italicum

Symptoms:

It occurs on fruits during storage and transit.

Affected of the fruits become watery.

Watery spot increases and then entire fruit rots

and emits bad smell

Green fungal growth is seen on the surface of the

fruits

Spores of the pathogen are air-borne

It entry through the stylar-end or lenticels was

selective and in frequent

4. Apple scab: Venturia inaequalis

Symptoms:

Small, rough, black, circular lesions

on their skin

Fruits after keeping in cold storage.

Affected fruits rot due to secondary

infection of the lesions

Ascus is slightly spatulate in shape

Ascospores are 2-celled, yellowish

with the upper cell shorter and

somewhat wider than the lower cell,

oval shaped

Low temperatures of 39 and 46 F.

favors for the development of disease.

5. Grey mold: Botrytis cinerea

Symptoms:

Infected fruits turn slightly brownish.

The fungus advances into the inner flesh resulting

in a soft, watery mass of decayed tissue contained

in a slightly intact, brown skin.

The pathogen sporulates on the surface of fruit

and the typical, powdery, grey mold stage.

The disease can spread by contact.

6. Black rot: Botryosphaeria obtuse

Symptoms:

Rot first appears on the calyx end of the fruit as a firm, black, metallic-like spot

with concentric rings.

Typical decay spots are circular and medium brown

Reddish border and appear anywhere on the apple surface.

7. Bitter rot: Glomerella cingulata

Symptoms:

Small, brown, circular spots present

Later become sunken, forming a saucer-shaped depression.

Wet weather conditions, pink fruiting bodies of the fungus develop in the center

of the rotten area.

Rot penetrates deeply into the flesh.

68°F favors the development of disease.

8. White rot: Botryosphaeria dothidea Symptoms:

One type -rot the fruit from the inside outward.

Entire apple becomes soft but retains its shape and takes on a light brown color.

Second type - white rot is small, brown, circular spots on the fruit, similar to bitter

rot. The spots are softer than black rot and more cupped-shaped than bitter rot

.

9. Brown rot: Monilinia fructicola

Symptoms:

Enlarged rots are soft but not mushy.

Circular and medium brown during the early and

medium stages of development.

Decayed area enlarges, small black spots about

1/8 inch across gradually develop at the lenticels

Entire fruit is decayed and under warm conditions

turns black and develops a velvety sheen.

In warm, moist conditions gray to tan fungal tufts

develop, either in varying size patches or scattered

over the decayed surface.

10.Blister spot :Pseudomonas syringae pv. Papulans

Symptoms:

1. Raised blisters that develop on fruit lenticels from

early to the middle of July.

2. The blisters become purplish-black and range in

diameter from 1to 5 mm at harvest.

Produce Inspection Training Class: The History of Stone Fruit and the Common Defects and Conditions

Introduction:

Temperature is the most important determinant of the shelf life of fruit.

Stone fruits. The genus Prunus, Rosaceae, is the source of almond, apricot, cherry (sweet

and tart), peach (and nectarine), and plum. With the exception of the almond which is

cultivated for its seed, all are soft-fleshed temperate fruits known for their delectable

flavors. Prunus originated in Central Asia, with secondary centers in Eastern Asia,

Europe, and North America (Watkins 1995), The introduction of apricot, cherry, and

plum into the Mediterranean basin was associated with the incursion of Alexander the

Great (356-323 BCE), who conquered Persia and then continued east through Turkistan,

Afghanistan, Pakistan, and northwestern India up to the Indus river. Greek settlements

and commercial posts were founded between the Mediterranean and India along the

western section of the trade routes, which later were dubbed the Silk Road, and through it

passed central Asian as well as east Asian fruits, The Roman names for the stone fruits

suggest their presumed origin [peach (persica) from Persia, apricot (armeniaca) from

Armenia, cherry (cerasus) from Kerasun on the Black Sea], but it is clear that these

locations were clearly way stations from Central and East Asia.

Although there are numerous varieties of different stone fruits, the two definitions below

often misunderstood. Cling Peaches are primarily less juicy and are used in canning,

while Freestone varieties make up the majority of the fresh fruit consumed.

cling·stone (kl ng st n )

adj.

Of or relating to a fruit, especially a peach, having flesh that adheres closely to the stone.

free·stone (fr st n )

n.

1. A fruit, especially a peach, which has a stone that does not adhere to the pulp. See

Regional Note at andiron.

Apricot history

The apricot, Prunus armeniaca, is a member of the rose family, along with peaches,

plums, cherries, and almonds. The word apricot comes from the Latin praecocia

meaning "precocious" or "early ripening." It first appeared in English print in 1551.

Alexander the Great is said to have brought apricots from their native home in China to

Greece in the fourth century B.C. The Arabs carried apricots to the Mediterranean, and

the apricot became a main crop in Italy for centuries. Franciscan friars brought the apricot

to America in the late 1800s, where they thrived.

Today, the United States produces ninety percent of the world's apricot crop, with ninety

percent of that U.S. crop grown in the state of California. There are hundreds of apricot

varieties, but certain ones are more suitable for dried and processed fruits. Apricot trees

are perfect for home gardens. They are easy to maintain, take up relatively little space,

and the sweet-smelling flowers are an added benefit in spring.

Plum History

Plums (Prunus domestica) date back in writing to 479 B.C. They were prominent in the

writings and songs of Confucius which include a listing of popular foods of Chinese

culture.

In 65 B.C., Pompey the Great introduced the plum to the orchards of Rome, and

Alexander the Great eventually brought them to the Mediterranean regions.

Early American colonists found wild plums growing along the east coast, but today the

common European plum has replaced the native wild plum in popularity and as a

commercial crop.

Plums are now the second most cultivated fruit in the world, second only to apples.

Nectarine history

White nectarines, whole and cut open

The nectarine is a cultivar group of peach that has a smooth skin. Though fuzzy peaches

and nectarines are regarded commercially as different fruits, with nectarines often

erroneously believed to be a crossbreed between peaches and plums, or a "peach with a

plum skin", they belong to the same species as peaches. Several genetic studies have

concluded in fact that nectarines are created as the result of a recessive gene, whereas a

fuzzy peach skin is dominant. Nectarines have arisen many times from peach trees, often

as bud sports.

As with peaches, nectarines can be white or yellow, and clingstone or freestone. On

average, nectarines are slightly smaller and sweeter than peaches, but with much overlap.

The lack of skin fuzz can make nectarine skins appear more reddish than those of

peaches, contributing to the fruit's plum-like appearance. The lack of down on nectarines'

skin also means their skin is more easily bruised than peaches.

The history of the nectarine is unclear; the first recorded mention in English is from 1616,

but they had probably been grown much earlier within the native range of the peach in

central and eastern Asia. Nectarines were introduced into the United States by David

Fairchild of the Department of Agriculture in 1906.

Cherry History

The cherry is one of the world's oldest cultivated fruits, along with its cousin, the apricot.

Cultivation dates back to 300 B.C. and its lineage dates back even farther.

The common cherry tree, Prunus avium, is native to the temperate areas of Eastern

Europe and western Asia and is part of the Rose family.

Its name comes originally from the Greek, and in Latin means of or for the birds, due to

the birds' obvious love of the fruit. The English word cherry originates from the Assyrian

karsu and Greek kerasos. The tree was beloved by the Egyptians, Greeks and Romans

both for its beautiful flowers and its versatile fruit.

Although a different species of cherry was already strongly established in America by the

time the first colonists arrived, the new settlers brought along their favorite European

variety and eventually cross-bred the two. Today, 90 percent of the commercial cherry

crop is grown in the U.S., mostly in Michigan, California, Oregon and Washington.

The most popular variety is the Bing cherry, which was developed by Seth Luelling od

Milwaukie, Oregon in 1875. It was allegedly named for his Manchurian foreman. There

are now thousands of varieties of cherries and most are still picked by hand.

Common Parasitic Diseases:

Alternaria Rot, prevalent to Cherries, Apricots, Peaches and Plums

Anthracnose, prevalent to Peaches

Bacterial Spot, prevalent to Peaches

Black Mold, prevalent to Peaches

Blue Mold, prevalent to Cherries, Peaches and Plums

Brown Rot, prevalent to Cherries, Apricots, Peaches and Plums

Cladosporium Rot, prevalent to Cherries and Plums

Coryneum Blight, prevalent to Apricots and Peaches

Diplodia Rot, prevalent to Peaches

Grey Mold, prevalent to Cherries, Apricots, Peaches and Plums

Peach Scab, prevalent to Peaches

Powdery Mildew, prevalent to Peaches

Rhizopus Rot, prevalent to Cherries, Apricot, Peaches and Plums

Sour Rot, prevalent to Peaches

Nonparasitic Diseases:

Amonia Injury, prevalent to Peaches and Plums

Black Streak Injury, prevalent to Peaches

Cracking, prevalent to Cherries and Plums

Freezing Injury, prevalent to Cherries, Apricots, Peaches and Plums

Pit Burn Injury, prevalent to Apricots

Sulfur Dioxide Injury, prevalent to Nectarines and Plums

Fruit

Injury from rough handling is a key cause of fruit quality reduction. Bruises, cuts,

punctures, compression, and abrasion injuries can be found on almost any fruit in a retail

display. Consumers consistently avoid damaged fruit if undamaged fruit are available.

The physiology of fruit is altered dramatically by wounding: (1) respiration increases

with a corresponding decrease in shelf life; (2) ethylene production increases, which

accelerates deterioration of the wounded fruit and adjacent sound fruit in the container;

(3) undesirable color changes, such as flesh browning, occur; and (4) open wounds are a

point of entry for pathogens, leading to decay.

Stone fruit stores best at 32°F and 85 percent humidity. However, peaches cannot be

left at temperatures below 50°F until they ripen, or they may become dry and

mealy.

Peach history

Although its botanical name, Prunus persica, suggests the peach is native to Persia, it

actually originated in China where it has been cultivated since the early days of Chinese

culture. Peaches were mentioned in Chinese writings as far back as the tenth century B.C

and were a favored fruit of emperors.

Its English name derives from the Latin plural of persicum malum, meaning Persian

apple. In Middle English, it melded into peche, much closer to what we call it today.

The Persians brought the peach from China and passed it on to the Romans. The peach

was brought to America by Spanish explorers in the sixteenth century and eventually

made it to England and France in the seventeenth century, where it was a popular albeit

rare treat. In Queen Victoria's day, no meal was complete without a fresh peach presented

in a fancy cotton napkin.

Various American Indian tribes are credited with migrating the peach tree across the

United States, taking seeds along with them and planting as they roamed the country.

Although Thomas Jefferson had peach trees at Monticello, United States farmers did not

begin commercial production until the nineteenth century in Maryland, Delaware,

Georgia and finally Virginia. Although the Southern states lead in commercial production

of peaches, they are also grown in California, Michigan, and Colorado.

Today, peaches are the second largest commercial fruit crop in the States, second only to

apples. Italy, China and Greece are major producers of peaches outside of the United

States.

Published Quality Standards in the U.S.

U.S. Department of Agriculture Standards must be met for each of the four grades if

classified by the U.S.

Department of Agriculture.

U.S. Fancy requires that the peaches have at least 1/3 of their surface showing blushed

pink or red color and that at least 90% of them meet this color standard. U.S. Fancy has a

2% allowance, or tolerance, for soft or overripe fruit at destination.

U.S. Extra No. 1 requires that the peaches should have at least 1/4 of their surface

showing blushed pink or red color and that at least 50% of the fruit meet this color

standard. As with U.S. Fancy, 2% are allowed to be soft or overripe at destination.

U.S. No. 1 peaches do not have a color standard, but should be mature with a 2%

allowance for soft or overripe peaches at destination.

U.S. No. 2 has no color standards and it allows for a greater percentage of fruit that are

poorly shaped. As with all USDA grades, the tolerance for soft or overripe fruit at

destination is only 2%.

California Well Matured fruit are mature enough to complete the ripening process

without additional ethylene exposure. The over-blush is usually 90% of total for a given

variety. Ninety percent of the lot must meet the color standard. There is a non-severe

open suture tolerance of 25%.

U.S. Mature covers all U.S. No. 1 peaches, stipulating that fruit are mature enough to

complete the ripening process without additional ethylene exposure. There is a non-

severe open suture tolerance of 25%.

Physiology of the Peach after Harvesting

Peaches are climacteric fruit, they can be harvested when they are still firm but

physiologically mature, which means they will continue to ripen after harvest. This is

analogous to the ―California Well Matured‖ grade. A harvested peach is alive, and is

physiologically active as it ripens and eventually becomes senescent. If the fruit is injured

by storage at inappropriate temperatures or improper handling, its senescent phase is

advanced, significantly shortening shelf life.

In peaches, advanced senescence brings unfavorable mealy flesh textures and

undesirable flavors, particularly the absence of typical peach flavor volatiles. Flesh

discoloration and internal browning can be initiated by improper storage conditions.

Temperature and humidity are the key post-harvest environmental factors influencing the

quality and shelf life of the harvested peach.

Softening of a harvested peach is prompted by cell-wall-degrading enzymes that become

active during the final stages of ripening. Softening occurs more rapidly in freestone fruit

than in cling peaches. The levels of ripening enzymes vary from one variety to the next,

which affects their natural flesh firmness.

Higher temperatures increase the activity of ripening enzymes. In general, a peach will

ripen as much in a day at 70°F as it will in a week at 32°F. Obviously, refrigeration is

an effective way of slowing the rate of ripening. During the ripening process, respiring

fruit utilize oxygen and metabolize sugars, converting sugars by enzymatic action into

heat, chemical energy, carbon dioxide (CO2), and water. Heat is given off by the fruit

into the environment; the chemical energy is used to maintain cell and fruit integrity, to

support enzyme activity, and for synthesis of ripening compounds; the CO2 is expelled

into the atmosphere; some water is used for enzyme activity, some accumulates in the

tissues, and some evaporates.

The production of energy from sugars is called respiration. Under proper conditions,

respiration keeps the fruit in a fresh and constantly changing condition. Eventually,

sugars and other stored components are depleted, which reduces flavor. Respiration can

be slowed to prolong ripening. As respiration slows, fruit produce

less heat, softening by enzymatic reactions is retarded, and flavor changes due to

metabolism of sugars are reduced.

ANTHRACNOSE

Anthracnose is caused by two species of the fungus Colletotrichum, C.

acutatum J. H. Simmonds and C. gloeosporioides (Penz. & Sacc. in Penz.).

Varieties vary in susceptibility. The fungus forms latent infections in many hosts,

including peach. Disease development starts at final fruit maturation, beginning as a

small more or less circular brown spot on the fruit. Spots slowly enlarge, but rarely

exceed 1 inch in diameter. The tissue beneath the lesion dries and collapses, leaving a

cavity 1/8 to 1/4 inch into the flesh. When pressed firmly, the rotted flesh will separate

from healthy tissue. It is sometimes referred to as pocket rot. In later stages, pink or

creamy white spore masses may be present in concentric rings. Spore germination and

disease development do not occur below 40°F. Symptoms are generally present at

harvest, but infections easily go undetected in less mature fruit. The fungus has a wide

host range, including legumes, herbaceous annuals, and perennials. Blue lupine has been

associated with increased incidence of the disease.

SOUR ROT

Sour rot, caused by Geotrichum candidum Lk. ex Fr.,causes periodic problems in the

Southeast. It is often associated with injured or split pit peaches. Spores may reach the

injured fruit on vinegar flies feeding in the injuries, or by passing the peaches through

contaminated dump or hydrocooler water. Peaches affected by sour rot have a

characteristic sour odor and are often covered with pasty, yeast-like fungal growth.

Fluid dripping from infected fruit ruins other fruit below. Spore germination and

disease development do not occur below 36°F. At 60°F, the disease can spread very

rapidly in packed peaches. Careful handling to avoid injuries and sorting to remove

injured or split pit peaches are important in sour rot control.

GRAY MOLD ROT

Gray mold rot, caused by Botrytis cinerea Pers. ex. Fr., occasionally causes losses in

peaches. Gray mold causes a brown, somewhat firm decay of the flesh. The skin over the

diseased flesh slips away with a slight touch. The decay surface finally becomes covered

with gray-brown fungal growth. Gray mold occurs more commonly during wet and

somewhat cooler-than-normal harvest seasons (70° to 80°F daily maxima). Gray mold is

rare in the southeastern United States due to high temperatures. The disease will develop,

though slowly, at 32°F.

RHIZOPUS ROT

Rhizopusrot is primarily caused by Rhizopus stolonifer (Ehr. ex. Fr.) Vuill. It is the

second leading cause of post-harvest decay in peaches. It is frequently found closely

associated with Gilbertella persicaria (E. D. Eddy) Hesseltine, Mucor species, and other

Rhizopus species. Rhizopus rot is generally a problem of fully mature and ripe fruit at

point of sale or after purchase. It is important that cooling and handling systems be

continuously sanitized to prevent contamination of fruit surfaces. The pathogen enters the

peach only through an injury. Careful fruit handling to avoid cuts and bruises is an

important factor in Rhizopus rot control. Fruit diseased with Rhizopus quickly

decompose. The skin of infected fruit readily slips. The flesh becomes brown, very soft,

and soon collapses. The surface becomes covered with coarse black fungal growth

(Figure 3). At temperatures above 50°F, the disease can quickly spread through an entire

bin or carton of peaches. Spore germination and disease development will not occur

below 45°F. Rapidly cooling peaches below 45°F, preferably to 32 to 33oF, is a key to

Rhizopus rot control. Cool temperatures do not kill ungerminated spores.

Produce Inspection Training Class: Identifying Common Melon Disease And Condition

Summer typically brings us more melon donations the other times of the year.

Today we will look at the most common diseases and conditions that we would see in

Watermelons, Cantaloupe, and Honeydew Melons.

Watermelons are a nutritious treat that have a great shelf life, but are easily susceptible

to Bacterium that cause rapid decay. Listed below are the common

Issues generally found in watermelons.

Anthracnose: Anthracnose is caused by a fungus, it primarily infects cucumbers,

watermelons and muskmelons. The damages first show up as yellowish areas on the

melons which appear water-soaked but quickly dry out and turn brownish. These area‘s

start quite small and spread rapidly. Once the areas dry out they crumble into a hole

which looks ragged as if it were shot by a gun. It is not harmful to humans, but you can

become ill from consuming infested fruit.

Rind Worm: Rind Worm or Scaring can be cause from severe weather exposure (heavy

winds, hail, etc) as the melon is maturing on the vine. It can also be caused by insect

bite. It generally does not affect the internal flesh of the melon.

White heart: White heart is a hard white streak of flesh extending through the heart

(center) of the watermelon exceeding a circle ¼ inch in diameter. It is not harmful to

consume a melon with this defect. However the flesh will have a tart or bitter taste.

Sunburn: Sunburn is just that! It is caused by excessive exposure to direct sunlight. It

will appear as a greenish-yellow area on the melon. It is not harmful to consume a melon

with this defect.

Decay: Decay can be caused by several factors both external and internal. Decay can

appear as open lesion or watery spots on the rind. Melons with decay should be

discarded.

Hollow Heart: Hollow Heart is caused when the external rind of the melon grows at an

accelerated rate, not allowing the internal flesh to grow fast enough to accommodate.

Melons with hollow heart are not harmful to consume.

Internal Rind Spots: The characteristic symptom of this disease is the development of

light brown, dry corky spots in the rind which may enlarge and merge to form rather

extensive necrotic areas that rarely extend into the flesh.

Watermelon fun facts:

There are approximately 1200 varieties of watermelons grown around the world.

Watermelon will sometimes have a whiteish or light grey film covering them. The

reason for this is, farmers will use powdered clay mixed with water that is then sprayed

onto a melon field. This act‘s as a sun screen or sun block that protects the melons from

intense sun light.

Watermelons are believed to have originated in Southern Africa.

There is evidence that the Egyptians grew watermelons along the Nile River as early as

200 B.C.

Square watermelons are grown in Japan and sold. This is accomplished by placing the

bloom into a large square glass jar or mold. As the melon grows it conforms to its

available space.

.

A watermelon is 92% water by weight and is 6% sugar. If needed, you could live on

watermelon alone. They also contain Lycopene and Beta Carotene, and act as a mild

diuretic.

Watermelon, raw (edible parts)

Nutritional value per 100 g (3.5 oz)

Energy 127 kJ (30 kcal)

Carbohydrates 7.55 g

Sugars 6.2 g

Dietary fiber 0.4 g

Fat 0.15 g

Protein 0.61 g

Water 91.45 g

Vitamin A equiv. 28 μg (3%)

Thiamine (Vit. B1) 0.033 mg (3%)

Riboflavin (Vit. B2) 0.021 mg (1%)

Niacin (Vit. B3) 0.178 mg (1%)

Pantothenic acid (B5) 0.221 mg (4%)

Vitamin B6 0.045 mg (3%)

Folate (Vit. B9) 3 μg (1%)

Vitamin C 8.1 mg (14%)

Calcium 7 mg (1%)

Iron 0.24 mg (2%)

Magnesium 10 mg (3%)

Phosphorus 11 mg (2%)

Potassium 112 mg (2%)

Zinc 0.10 mg (1%)

Percentages are relative to US recommendations

for adults. Source: USDA Nutrient database

Banana

Origin

The word "banana" is a general term embracing a number of species or hybrids in the

genus Musa of the family Musaceae.

Edible bananas originated in the Indo-Malaysian region reaching to northern Australia. They

were known only by hearsay in the Mediterranean region in the 3rd Century B.C., and are

believed to have been first carried to Europe in the 10th Century A.D. Early in the 16th Century,

Portuguese mariners transported the plant from the West African coast to South America. The

types found in cultivation in the Pacific have been traced to eastern Indonesia from where they

spread to the Marquesas and by stages to Hawaii.

Controlled Ripening and Storage

Bananas are generally ripened in storage rooms with 90 to 95% relative humidity at the outset,

later reduced to 85% by ventilation: and at temperatures ranging from 58° to 75°F (14.4°-

23.9°C), with 2 to 3 exposures to ethylene gas at 1: 1000, or 6 hourly applications for 1 to 4 days,

depending on the speed of ripening desired. The fruit must be kept cool at 56° 60°F (13.3°-

15.6°C) and 80 to 85% relative humidity after removal from storage and during delivery to

markets to avoid rapid spoilage. Post-ripening storage at 70°F (21°C) in air containing 10 to 100

ppm ethylene accelerates softening but the fruits will remain clear yellow and attractive with few

or no superficial brown specks.

Post Harvest Diseases: Banana Most Common

1. Anthracnose- Colletotrichum musae 2. Fluffy white rot – Fusarium moniliforme 3. Crown rot – Botryodiplodia theobromae 4. Cigar-end rot – Verticillium theobroma

1. Anthracnose - Colletotrichum musae

Symptoms

Small, black, circular specks on the skin- sunken & coalesce to form

large spots.

Bright salmon-colored conidial mass appears on the spots.

Severely infected fruits become dark due to blemishes.

Acervuli also develop on the skin and the pulp becomes partially soft.

Non-latent infection usually starts during or after the harvest of

bunches in small peel wounds and it continues to develop without a

dormant period.

Many latent infections at the time of harvest show large number of

appressoria on the surface of the peel.

2. Fluffy white rot: Fusarium moniliforme (Reference Photo Cottony Soft Rot / White Mold Carrots)

Symptoms

Small, olive brown spots appear on the tip –fruit.

Large clove brown to mummy brown patches.

Infection becomes deep – seated – pulp – leaking of juice of foul odor and a fungal growth.

Spread through diseased propagation materials

Temp. 77.0 – 95.0 F. and more than 50% RH favorable for the development of disease

3. Crown rot :Fusarium roseum, Lasidiplodia theobromae, Deightonialla torulosa

Symptoms

Darkening of the hand and the adjacent peduncle. The discolored area covers almost one fourth of the fruit if the conditions are favorable. Loss of ability of hand to support fruit.

The conidia are usually 3 to 5 septate. The conidia are spread by air.

Occurrence of black tip – fruit piercing moth. Infection – direct penetration – fungus.Temp.73.0 F.

Windblown bunches – develop severe spotting on the fingers- rainy weather.

4. Cigar-end rot: Verticillium theobromae

Symptoms

Tip of immature fruit and spreads upward.

Ashy conidia and conidiophores cover the rotted

portion.

Imparting burnt ashy cigar-end appearance with a dark

border.

Decay may extend up to one-third of the fruit but

internal tissues develop a dry rot.

Conidia are hyaline, oblong to cylindrical, borne at the

ends of tapering phialides, aggregated into rounded,

mucilaginous translucent heads.

The fungus – plant debris – microsclerotia.

Infected plant parts – irrigation water – implements.

Berries

Postharvest Diseases

The principal postharvest disease-causing organisms include grey mold (Botrytis

cinerea), ripe rot or anthracnose (Colletotrichum gloeo-sporoides), and soft rot (Rhizopus

nigrans). Grey mold is the most important postharvest disease for blueberries from all

major producing regions in North America. Infection produces a soft, watery decay

followed by the development of grayish-white mycelium on the berry surface. Grey mold

is more of a problem if harvest occurs during cool, rainy weather. Decay is not evident

until after the berries are placed in cold storage. Fungicides applied during bloom to

control Botrytis blight will help considerably in the control of postharvest infections.

Ripe rot, sometimes referred to as anthracnose fruit rot, only occurs in the Pacific

Northwest if an extended period of rain occurs during harvest. As fruit begins to ripen

and turn blue, the first indication of infection is a softening and puckering of the blossom

end of the fruit. During wet weather, masses of salmon-colored spores are produced on

all infected plant parts. Symptoms may not be seen until after harvest when the salmon-

colored spores are seen inside the cellophane-covered baskets. Fungicides applied during

bloom for the control of Botrytis blight help prevent postharvest infections of ripe rot.

Rhizopus soft rot is a potential problem if blueberries have not received prompt cooling

after harvest. Rhizopus nigrans is reported to not grow at temperatures below 50 F.

Infections are characterized by the presence of leaking berries, white mycelial growth,

and emergence of spore-bearing heads which are white at first but later change to a dull

black. Infections require the presence of free water on the surface of the fruit, as well as a

break in the fruit surface.

The physical attributes of the berries themselves can influence the degree of postharvest

decay development. Research has shown that fruit with a 16:1 sugar-acid ratio

experienced an 8 percent breakdown when held at 40 F for 18 days, while fruit with a

sugar-acid ratio of 32:1 had a 28 percent breakdown under the same conditions.

This fact sheet is adapted from Oregon State University Extension Publication PNW215, Highbush Blueberry Production. The authors of Highbush Blueberry Production are – Oregon State University: Bernadine Strik, Glenn Fisher, John Hart, Russ Ingham, Diane

Kaufman, Ross Penhallegon, Jay Pscheidt and Ray William; Washington State University: Charles Brun, M. Ahmedullah, Art

Antonelli, Leonard Askham, Peter Bristow, Dyvon Havens, Bill Scheer, and Carl Shanks; University of Idaho: Dan Barney. PNW215, Highbush Blueberry Production can be purchased from the Department of Extension & Experiment Station Communications, Oregon

State University.

Blackberry -- Fruit Rot

Cause: Botrytis cinerea, a fungus. The rot may be more prevalent in fields under overhead set

irrigation systems or where fruit is allowed to become ripe enough to be harvested mechanically. Fruit

rot is more common in the 'Evergreen' cultivar. Good air drainage between plants and between rows is

important to rapidly dry fruits and foliage after rain or irrigation.

Symptoms: Rotted fruit, usually with gray fungus on the surface. The fungus may attack senescent

leaves and cause cane infections. Small, black, overwintering structures (sclerotia) may develop on

any infected plant part.

Note the fuzzy growth on the fruit.

Rotted fruit with tufts of gray fungus growing

on the surface.

Note the gray fuzzy growth of the fungus between

individual druplets.

Blackberry -- Dry Cell (Dry Berry) Syndrome

Cause: Unknown. Many fungi have been associated with dry druplets found on various blackberries

in the Pacific Northwest. Many of these are common pathogens that produce other, more recognizable

symptoms. The list includes those fungi that cause anthracnose, ascospora dieback, spur blight, cane

and leaf rust, and Botrytis fruit rot. Other fungi of unknown pathogenicity also have been found. In

general, the dry druplets have not been found to be associated with downy mildew, sunburn, or pests

such as the dry-berry mite. Symptoms most often are found in years when late spring rains are

numerous and frequent. Berries with these symptoms are not accepted into the more lucrative

individual quick-freeze (IQF) markets. The problem has been widely found in 'Marion' and 'Kotata'

with minor amounts in 'Boysenberry'. It has been a problem in both alternate-year and every-year

fields.

Symptoms: Individual druplets become shriveled, dry and hard. In addition, some fruits may have

small dry, scabby looking lesions on green, red, and black druplets. Affected druplets may be widely

scattered on the berry or may be clustered in patches anywhere on the berry. Symptoms are seen

anywhere from early berry development to ripening. Sporulation of various fungi may or may not be

seen.

Note that individual druplets of this Marionberry

have turned gray and necrotic.

Affected druplets may be widely scattered or

clustered in patches.

Strawberry Fruit Diseases

Gray mold, the major fruit rot disease of strawberries, is caused by the fungus Botrytis

cinerea.

Anthracnose fruit rot (Colletotrichum acutatum) Anthracnose fruit rot appears as soft

to firm brown to black spots on green fruit and dark purple spots on ripe fruit. On

ripe fruit the spots enlarge rapidly until the entire fruit rots. The surface of lesion can

become covered with pink to orange masses of spores. These spores are dispersed

to other fruit in splashing water.

Leather rot (Phytophthora cactorum) The rotted area is

light brown in the center and shades into purple at the

edge. In the late stages of decay, the fruit becomes tough

and leathery.

Leak (Rhizopus nigricans) The symptoms of leak are so

characteristic that they are not easily confused with

those of other fruits rots. The color of the infected ripe

berry remains unchanged at first. Later, it changes to

light brown. The berry becomes soft and watery and

collapses flat with the juice running out, hence the

common name leak. The rotted fruit and particularly

packaged fruit soon become covered with white fluffy cottony fungus growth with

black spore producing structures. The fungus enters the ripe fruit only through

wounds.

Potato

1. Late blight of potato- Phytopthora infestans

2. Post-harvest tuber rots - Sclerotium rolfsii

3. Black scurf- R. solani

4. Common scab – Streptomyces scabies

5. Brown rot -Ralstonia solanacearum

6. Soft rot- Erwinia carotovora subsp caratovora

1. Late blight of potato- Phytopthora infestans Symptom:

In tubers, purplish brown spots and spread to the entire surface on cutting, the

affected tuber show rusty brown necrosis spreading from surface to the center.

2. Post-harvest tuber rots - Sclerotium rolfsii

First observed in1893-USA

Wilting is the initial symptom

Yellowish brown colored Sclerotia appeared on the infected tuber

Rotting of the tuber

Milky white and floccose appearance of the tuber

3. Black scurf- R. solani

Symptoms

Black speck, black speck scab, russet scab on tubers

At the time of sprouting dark brown color appear on the

eyes

Infected tuber contains russeting of the skin

Hard dry rot with browning on internal tissue

Spongy mass appear on the infected tuber.

Seed tubers are source of spread

Moderately cool , wet weather and temp 73.4 F are the

favorable for the development of disease

4. Common scab – Streptomyces scabies

Symptoms

First observed in 1852-UK

Other names: American scab, corky scab

Corkiness of the tuber periderm is the characteristics

symptoms

1/4 inch into the tuber surface are russet appearance

Slightly pitted on the infected tuber

Light brown to dark brown lesion appears on the infected

tuber

Affected tissue it will attract insects

5. Brown rot -Ralstonia solanacearum

Symptoms

It was first observed in Poona-1891

At the time tuber formation wilt is the main characteristic

symptom

Other name is Bangle blight or bangil

Browning of xylem tissue

Eye buds are black in color

Bacteria ooze coming on infected tuber surface and emits

a foul odor

6. Soft rot- Erwinia carotovora subsp caratovora

Symptoms

Infection at two phases are black leg and soft rot

Black lesion appear on the base of plant

Systemic and browning of infected tubers

Yellow appearance of the plant

Finally the plants wilt and die

Lenticels(water soaked brown rot)

Rot and collapse of tubers

Soft, reddish or black ring appear on the infected tuber

Infected tubers attract the flies (Hymelia and Phorlin sp)

Sweet Potato

Sweet potatoes (Ipomoea batatas) are perennial dicots in the morning glory family

(Convolvulaceae) which are cropped as

annuals. Sweet potatoes should not be

confused with yams which are monocots

in the family Dioscoreaceae. Yams are

grown as a staple in many tropical

countries, but are seldom grown in the

continental United States.

Origin

Sweet potatoes probably originated in Central or South America but are now grown in

many tropical, subtropical, and temperate regions.

Plant Characteristics

Sweet potato plants produce primary fibrous roots, pencil roots and storage roots. Storage

roots are the only part eaten in the United States, but in parts of Asia the leaves are

cooked like spinach and eaten as a green vegetable. Storage roots are attached to the stem

by a stalk of thinner root which is usually initiated at the stem node just below the soil

line. Skin color of storage roots ranges from white to brown to red-orange. Flesh color of

storage roots can be red-orange, orange, yellow or white. The flesh can be either soft or

firm. In the southern states, commercial types are soft-fleshed, developing a moist, sugary

consistency during cooking as starches are converted into maltose and dextrins.

Per capita consumption in pounds.

1949 1989 1992

Fresh sweet potato 13.9 lb 4.1 lb 4.3 lb

Nutrition

One baked sweet potato weighing 114g has 160 calories, 185 percent RDA of Vitamin A

and 28 percent RDA of Vitamin C.

Mechanical and Physiological Disorders

Besides sprouting, potato disorders include:

Disorder Symptoms Control

Greening surface turns green with light

treatment minimize exposure to light

Black

heart

sharply defined, purplish-grey to

black area in center or cavities due

to oxygen starvation

provide good air circulation to

prevent heating and oxygen

deprivation; avoid chilling injury

Chilling

injury

gray to red-brown areas or black

heart store tubers above 37 degrees F

Freezing

injury

vascular tissue turns black and

tubers leak when thawed store tubers above 37 degrees F

Black spot internal black spots due to bruising;

can cause shatter in some potatoes

minimize bruising; warm to 60

degrees F before grading

Diseases

Postharvest diseases include the following:

Disease Causal Agent Symptoms

Dry rot Fusarium spp. brown, firm, sunken flesh; sunken and wrinkled surfaces with

blue or white protuberances

Soft rot Erwinia carotovora soft, water cavities in flesh, foul smell; in non-russeted

varieties, shallow, round lesions around lenticels

Leak Pythium oozing tubers; well defined areas between healthy and

diseased flesh; pink then black flesh with granular, mushy rot

Late

blight

Phytophthora

infestans

small, shrunken, dark spots in flesh; foul smell

Ring rot Cornybacterium

sepedonicum

vascular ring yellow

Cabbage

Cabbage history

The botanical name for cabbage is Brassica oleracea capitata. The English name

cabbage comes from the French caboche, meaning head, referring to its round form.

Cabbage has been cultivated for more than 4,000 years and domesticated for over 2,500

years. Although cabbage is often connected to the Irish, the Celts brought cabbage to

Europe from Asia around 600 B.C. Since cabbage grows well in cool climates, yields

large harvests, and stores well during winter, it soon became a major crop in Europe.

Early cabbage was not the full-bodied head we take for granted today, but rather a more

loose-leaf variety. The head variety was developed during the Middle Ages by northern

European farmers.

It was French navigator Jacques Cartier who brought cabbage to the Americas in 1536.

Taking only three months growing time, one acre of cabbage will yield more edible

vegetables than any other plant. Other related cabbage cousins include Brussels

sprouts, broccoli, kale, kohlrabi, and cauliflower.

Common Cabbage Diseases:

Black rot on cabbage caused by the bacterium Xanthomonas campestris. Note the

large yellow-orange "V"-shaped lesions extending inward from the margin of the leaf.

Head rot of cabbage caused by the soil-borne pathogen Sclerotinia sclerotiorum is

often referred to as "white mold." The most favorable conditions for disease

development are cool, wet weather combined with high humidity and heavy dew.

Black rot is favored by warm, wet weather. The bacteria spread by means of water

(surface water, irrigation water or splashing rain) and enter the plant through natural

openings (stomates and hydathodes) or wounds.

Downy mildew is caused by the Oomycete, Peronospora parasitica. Initial

symptoms consist of small yellow spots on the leaves that eventually turn brown as

the disease progresses. Downy mildew is favored by cool, wet weather and may

predispose plants to bacterial soft rot. Image courtesy of Clemson University.

Alternaria leaf spot caused by Alternaria spp. Elliptical necrotic lesions with a

"bull's-eye" pattern are characteristic of this disease. Infected leaves eventually

turn yellow and drop. Image courtesy of Clemson University - USDA

Cooperative Extension

Carrots

Fossil pollen from the Eocene period (55 to 34 million years ago) has been identified as

belonging to the Apiaceae (the carrot family).

Almost five thousand years ago, carrots were firstly cultivated in the Iranian Plateau and

then in Persian Empire. Western and Arabic literatures along with the studies by US

Department of Agriculture (USDA) reveal that carrots were originated in Afghanistan,

Pakistan, and Iran. It should be noted, however, that there were no Afghanistan or

Pakistan in those olden days and the Iranian Plateau (a term which covers Afghanistan,

Pakistan, and Iran) must be considered as the land of origin for carrots.

Varieties

There are four main types of carrots:

Nantes:

Nantes carrots and their characteristic hot dog shape 2001 Scott Vlaun Seeds of Change

This is a popular carrot with a sweet taste. Nantes carrots are almost cylindrical in shape,

and round off at the end rather than tapering off. They have a small core and a larger

outer cortex. Sugars accumulate in the cortex, giving Nantes their sweet taste. Nantes

carrots do not store for very long. They mature in early to mid-summer, and are usually

eaten fresh.

Imperator:

Imperator Carrots Copyright 2000 North Dakota State University. All rights reserved.

This carrot type is the most commonly grown carrot because of its high yields and long

storage potential. Imperators are long and tapered. They are a late-maturing variety, and

generally have a larger, more fibrous core; therefore they do not have the sweet taste of

other carrot types.

Classic bunches of Imperator carrots Photo provided by the University of Florida.

Chantenay:

Chantenay carrots have the slow tapers and rounded bottom © 2001Scott Vlaun/Seeds of Change

Shape-wise, Chantenays are intermediate between a Nantes and an Imperator. They are

tapered like the Imperator, but the bottom rounds off somewhat like the

Nantes. Chantenays are also sweet tasting like the Nantes.

Danvers:

Davers are medium-length carrots, conical in shape, and thicker than Imperators. The end

of the root is tapered. Danvers varieties are used in both the processing and commercial

fresh market industries.

Post Harvest Diseases

Most Common.

1. Crown rot : Rhizoctonia solani

2. Cottony soft rot / white mold - Sclerotinia sclerotiarum

3. Black rot : Alternaria radicina

4. Root dieback :Pythium sp

5. Bacterial soft rot :Erwinia carotovora sub sp. carotovora

6. Crator rot:Rhizoctonia sp

1. Crown rot : Rhizoctonia solani

Symptoms

Damping off of young seedlings

Dark brown to black decay

Severe rot leads to cavity spot

Crop rotation

2. Cottony soft rot / white mold - Sclerotinia sclerotiarum

Symptoms

Cottony white mycelium

growth present on the

infected fruit surface

Soft and decay of fruit

surface

This fungus can occur in the

field, as well as in storage

3. Black rot : Alternaria radicina

Symptoms

Greenish black mold on tap root

Reduce the size of tubers

Spread by seed and soil borne

Cold storage favors the disease

4. Root dieback : Pythium sp

Symptoms

Rusty brown lateral root formation

Forking and stunting

Cavity spot

5. Bacterial soft rot (Erwinia carotovora sub sp. carotovora)

Gray to brown color mussy and slimy mass of infected tissues

Foul odors appear on the infected tissues

Root pitting favors Secondary infection

Mechanical damage is cause the development of tissue

The bacteria are found principally in soil, and the disease becomes apparent under conditions of high soil temperature and moisture.

It is most severe under warm, wet conditions (summer and autumn) and it is usually not a problem under cooler weather conditions.

6. Crator rot:Rhizoctonia sp

This disease is caused by the soil inhabiting fungus

Rhizoctonia. Initial symptoms consist of small, white

masses of the fungal mycelium. Pits develop under this

mycelium and eventually larger craters form. The white

fungal mycelium can be found within these craters. Dry rot

in storage

Phenolic browning

Phenolic browning (or surface browning) is seen as a browning or discoloration of the surface of

carrot.

It can develop when carrots are washed and stored in cool rooms for long periods before packing.

Abrasion caused by mechanical washing often removes the epidermal layer (outer skin), exposing

the carrot tissue to oxidation of phenolic compounds, which turn brown, or black in severe cases.

Phenolic browning can be confused with ‗5 o‘clock shadow‘ or boron deficiency of carrots.

The latter is seen as many small brown spots under the skin, causing the root to look dull.

Bitterness

Carrots can develop off-flavors or bitterness in cool storage. The cause of these off-flavors is the

production of compounds in carrots called isocoumarins. Isocoumarins develop when carrots

are exposed to ethylene.

Ethylene is a gas produced naturally by many fruits and vegetables, such as apples, bananas and

tomatoes during ripening.

Carrots can be stored in sealed plastic bags in domestic refrigerators containing ethylene

producing fruit.

Mushroom

Recommendations for Maintaining Postharvest Quality

Trevor V. Suslow and Marita Cantwell

Department of Plant Sciences, University of California, Davis,CA 95616

Maturity Indices

Agaricus bisporus mushrooms (Button Mushrooms) are harvested by maturity and not by

size. Maturity is reached when the caps are well- rounded and the partial veil is

completely intact. The stipe (stalk) should have a small length to thickness ratio. Stipe

length should be sufficient to permit some trimming without cutting flush to the veil.

Quality Indices

Good quality, fresh ‘Agaricus' mushrooms should be white to dark brown. White forms

are most prevalent. Uniform, well rounded cap with a smooth glossy surface and fully

intact veil are indicators of best quality. Stipes are straight and glossy in appearance with

an even cut edge. Cleanliness (minimal growth medium residue) and absence of

browning or other discoloration are additional quality factors. Visible, open gills and

absence of a stipe are negative factors.

U.S. grades are No. 1 and No. 2. Sizes range from Small {Button} ( 1.9 - 3.2cm / .75 -

1.25 in. ), Medium ( 3.2 - 4.5cm / 1/25 - 1.75 in.), to Large ( 4.5 cm / 1.75 in. and larger)

measured as cap diameter. Grades discriminate for maturity, shape uniformity,

cleanliness and trim quality.

Optimum Temperature

0° - 1.5°C ( 32° - 35°F ) Storage life is typically 5-7 days at 1.5°C(35°F) and 2 days at

4.5°C (40°F).

Optimum Relative Humidity

95-98 %; High relative humidity is essential to prevent desiccation and loss of glossiness.

Drying is correlated with blackening of the stipe and gills and curling of the cap.

Commonly mushrooms are packed and shipped in cartons with a perforated overwrap to

maintain high humidity.

Rates of Ethylene Production

>0.1µl / kg·hr at 20°C (68°F)

Responses to Ethylene

Agaricus mushrooms are not significantly impacted by exogenous ethylene.

Responses to Controlled Atmospheres(CA)

Extended storage ( ~12-15 days ) in 3% O2 and 10% CO2 at 0°C has been Controlled

demonstrated. Elevated CO2 at 10-15 % ( typically 10% ) in air is beneficial in

Atmosphere (CA) preventing decay and reducing the rate of blackening of the stipe and

gills. The beneficial effect is most pronounced if temperatures cannot be maintained

below 5°C ( 41°F ). Short exposure to higher CO2 concentrations (20 %) is safe and

beneficial only if temperatures can be maintained at 0° - 1°C (32° - 34°F).

Improper control of controlled atmospheres or improper packaging can rapidly lead to

depletion of oxygen resulting in conditions favorable for Clostridium botulinum. For this

reason, primarily, the use of CA and MA is not common.

Physiological & Physical Disorders

Mushrooms will continue to develop after harvest which is why low & Physical

temperature postharvest management is critical. Common disorders include Disorders

upward bending of caps and opening of the veil.

Mushrooms are easily bruised by rough handling and develop patches of browning

discoloration.

Freezing injury ( water-soaked appearance leading to extreme softening ) will likely

result at temperatures of -0.6°C ( 30.9°F) or lower.

Signs of CO2 injury are blackening and pitting.

Pathological Disorders

Disease is generally not an important source of postharvest loss in comparison with

physiological senescence and improper handling or bruising. Diseases, such as Bacterial

Blotch, and spoilage due to other Pseudomonas spp. are generally eliminated during the

harvest or sorting phases although development of patches of decay can occur with

elevated temperature or extended storage.

There are more than 35,000 species of mushrooms. Most of them are not edible, and

some of them are poisonous. Unless you are a mushroom expert, choose cultivated

mushrooms. There are dozens of cultivated mushrooms to choose from with many

different flavors and textures.

Most mushrooms have a greater food value than green vegetables and many can be

served alone as a main course. Mushrooms are favorites in both haute cuisine and

traditional recipes.

The mushroom is not a vegetable; it is a fungus, which means it is a plant that has neither

chlorophyll, which vegetables use to form simple carbohydrates and sugars, nor leaves,

flowers, or roots.

Without chlorophyll mushrooms must draw nutrition from existing organic materials

where they grow. Most mushrooms grow in cool, damp places like woodlands and

meadows where the soil is rich in humus, a source of food for the mushroom.

Mushrooms grow in a range of colors from white to black and in a variety of shapes and

sizes. Some mushrooms have short stems, some long stems. Some have button caps,

some have pointed, conical caps, and some have flat, wide caps. Mushrooms can be

smooth textured or pitted, or honeycombed, or ruffled. The flavor of mushrooms can vary

from bland to rich and from nutty to earthy.

Mushrooms have been cultivated for thousands of years. The ancient Greeks and Roman

ate cultivated mushrooms. The word mushroom was first recorded in the fifteenth

century. It was borrowed from the Old French mousseron which can be traced back to the

Latin word mussiriō, a word of unknown origin.

Nutrition: Mushrooms are 89 percent water. They are high in potassium and riboflavin.

What are bacteria and how do they cause disease in mushroom crops?

Bacteria are single-celled microorganisms that rapidly multiply and can survive

pasteurization. They can be round, spiral, rod-shaped or long strands (actinomycetes),

swim in water films and form slime or ooze. Mechanical wounds or wounds from insect

or nematode pests allow bacteria to enter mushrooms and cause rot.

Bacterial blotch

Symptoms of bacterial blotch include pale yellow spots that form at the edge of the

mushroom cap. Spots become large and turn brown on the cap surface. Bacteria spread in

the casing, dust and debris, water, on equipment and tools, and by workers and pests such

as flies and nematodes.

What are virus diseases and how are they controlled?

Viruses are submicroscoopic particles that have an outer coat of protein and inner core of

genetic material, either DNA or RNA. A living host cell or crop host is needed for viruses

to multiply. La France disease and Mushroom Virus X (MVX) are two devastating virus

diseases reported on mushroom crops in the literature. Symptoms of virus diseases in

mushroom crops include lack of mycelium vigour, bare cropping areas, abnormally

formed mushrooms, off-white to brown mushrooms, drum-stick shape, stunting, spindly

growth, small caps, absent or deformed gills and veils that open early. Virus diseases

survive or spread in infected mushroom crops, debris, mushroom spores and mycelium,

insects and mites, weeds, wild mushrooms, wood and on surfaces of mushroom houses.

Cobweb/mildew (Cladobotryum mycophilum, C. dendroides)

Severe outbreaks of cob web disease can occur when the disease is carried in with the

casing. Symptoms of cobweb or mildew include rapid growth of very fine strands turning

into cottony mycelium that covers the casing and mushrooms. Cobweb mycelium is a

darker grey colour compared to crop mycelium, produces masses of dry spores and is

favoured by high humidity. The disease is spread in air currents.

Produce Inspection Training Class: Identifying Common Onion Defects and Conditions

Introduction:

It is believed that the onion originated in Asia but it is very likely that onions may have

been growing naturally wild on every continent. Dating back as far as 3500 BC, onions

were one of the few foods that did not spoil during the harsh winter months. Our

ancestors most likely recognized the onions durability and began growing them for food.

The onion became more than just food after arriving in Egypt. The ancient Egyptians

worshipped the onion, believing that its spherical shape and concentric rings symbolized

eternity. Of all the vegetables that had their images created from precious metals by

Egyptian artists, only the onion was made out of gold.

Today, onions are used in a variety of dishes and rank sixth among the world‘s leading

vegetable crops. Onions not only provide flavor; they also provide health-promoting

phytochemicals as well as nutrients.

Allium cepa

COMMON NAMES

Common Onion

Onion

The onion - botanically called Allium cepa - is one of the most common culinary herb around, and is used worldwide in many culinary preparations. The ancient Greek historian Herodotus, writes of nine tons of gold being spent to purchase enough onions to feed the builders of the pyramids - this suggests the immense popularity of this vegetable in Egypt of the pharaohs. The ancient Egyptians even offered the humble onion bulb as a sacrificial offering to their god, to the great amusement of the conquering Romans. Thus not only was the onion widely used in the ancient world, but also highly valued by some societies. The onion had other uses during the later stages

of the Middle Ages when the onion began to be used as a charm against evil spirits and the dangers of the plague - the strong smell of the herb was probably thought to influence and ward off spirits and disease. The strong aroma and flavor of the onions, leeks and the garlic is due to their content of many sulfur compounds. The smell was seen by folk healers as indications for the power of the juice and they believed it could help the prevent infection in the body. The application of onion as a topical remedy to remove warts and prevent acne has also been suggested by some modern herbalist. These herbalist using the onion based syrup as an expectorant in treating coughs and congestion in the chest region.

The diuretic action of the onions is also a long held belief and it is said that the herb can reduce high blood pressure in people suffering from the condition. As a tonic, the herbal onion extract is

certainly superlative due to its rich content of various vitamins, such as the useful B1 (thiamine) and B2 (riboflavin) groups, as well as the vitamin C so vital to cellular function.

North American natives have also been familiar with the onion and its related herbs for many centuries. The onion was in fact a favorite spring food of the early American Indians. Indeed, the early adventurous frontiersmen had a sure way to locate the various scattered Indian encampments during the spring by following the heavy scent of onions clinging to the air around native camps.

PARTS USED

Bulb.

USES

A long list of medicinal and beneficial properties has been attributed to the onion herb. The plant is believed to have diuretic, as well as antibiotic and anti-inflammatory actions, it is also said to be an herbal analgesic, and an expectorant, and is also said to have anti-rheumatic properties. Circulation in the human body is also benefited by consuming the onion and related herbs. Remedies made from the onions are used in the treatment of various infections such as colds, flu, and persistent coughs affecting patients. The onion is similar to the garlic in the nature of its remedial actions, and has a tendency to alleviate angina, problems like arteriosclerosis, as well as to thwart heart attack in patients. Problems like oral infection and tooth decay can also be prevented and treated using remedies made from the onion. In case of earache the warmed onion juice can be dripped into the ear for relief, and the poultice made from baked onion is used to drain away pus from sores on the skin. The aphrodisiac actions of the onion are also an ancient and longstanding reputation of the herb. Onion based remedies are also believed to be cosmetically useful in stimulating hair growth in case of balding problems.

Other medical uses Homeopathy, Altitude sickness, Breast cancer, Glue ear, Viral infection.

CONSTITUENTS

Onion contains a volatile oil with sulfurous constituents, sulfur - containing compounds such as allicin (an antibiotic) and alliin, flavonoids, phenolic; acids, and sterols.

Types and Sizing:

There are 3 major types of onions found in common use today, these are.

RED ONIONS

Large or Jumbo:

Diameter Size- 3" and up; 7.62 cm and up (size may vary)

Medium*:

Diameter Size- 2" to 3-1/4"; 5.08 cm to 8.26 cm

Prepack:

Diameter Size- 1-3/4" to 3"; 4.45 cm to 7.62 cm

YELLOW ONIONS

Super Colossal:

Diameter Size- 4-1/4" and up; 10.80 cm and up (size may vary)

Colossal:

Diameter Size- 3-3/4 " and up; 9.53 cm and up

Jumbo:

Diameter Size- 3" and up; 7.62 cm and up

Medium:

Diameter Size- 2-1/4‖ to 3-1/4‖; 5.72 cm to 8.26 cm

Prepack:

Diameter Size- 1-3/4‖ to 2-3/4‖; 4.45 cm to 6.99 cm

WHITE ONIONS

Large or Jumbo:

Diameter Size- 3" and up; 7.62 cm and up (size may vary)

Medium:

Diameter Size- 2" to 3-1/4‖; 5.08 cm to 8.26 cm

Prepack**:

Diameter Size- 1-3/4‖ to 3‖; 4.45 cm to 7.62 cm

Boiler:

Diameter Size- 1‖ to 1-7/8‖; 2.54 cm to 4.76 cm (1‖ minimum to 2‖ maximum

may also be shipped)

Why some onions are sweet and others have a strong odor:

The Pyruvate scale measures pungency in onions and garlic with units of um/gfw. It is

named after Pyruvic acid, the alpha-keto acid in onions which makes peoples eyes tear up

when cutting them.

The standard onion has an eight rating, while "sweet onions" have a two or three rating

on the scale. The lower the score or scale the more "sweet" the onions are rated. Anything

less than five is considered a sweet onion.

Pungency Scale

Very Mild Sweet 1-4

Mild Sweet 5-7

Intermediate 8-10

Pungent 11-15

Very Pungent 15<

Onion shapes:

Figure 1. Bulb Shapes: 1 - flattened globe; 2 - globe; 3 - high globe;

4 - spindle; 5 - Spanish; 6 - flat; 7 - thick flat; 8 - Granex; 9 - top (Courtesy of Texas A&M University)

Common Onion Defects and Conditions:

Double Heart or Doubles A double is an onion in which the shape clearly indicates more than one centre of growth

by being lopsided by having a weakened scale covering the two centers of growth which

can be readily seen.

Insect Injury

Injury from the onion maggot is usually at the base of the onion; however, it or other

insect injury may occur on other areas.

The insect larva is present, or the worm holes penetrate beyond the tough root

core of the onion, or the worm holes penetrate more than one edible scale on the

outer part of the onion.

Internal papery Scale

This defect is characterized by light brown papery scales between adjacent inner fleshy

scales which extend from the neck into the bulb. The papery scale seriously affects the

edibility of the onion.

Seed Stems

This is the hard "corn stalk" like neck that extends down through the middle of the onion.

It is caused by the onion bolting and shooting out this stalk which produces the blossom

and the seed. Seed stems are considered as a defect in all grades.

Staining

Staining forms solid patches of discoloration (black, dark grey or rusty brown for

example).

Sunburn

Sunburn is a greenish discoloration caused by exposure to the sun's rays without actually

killing the tissue as in "sunscald". Some varieties have a natural greenish cast to the flesh

which may be restricted to one side. This is a natural condition and should not be

confused with sunburn. Sunburn will be concentrated in one area and will be a darker

green.

Sunscald

This defect generally occurs during harvesting when the bulbs are exposed to heat and

bright sunlight. The tissues of the exposed area of the onion are killed and become soft

and slippery. Under favorable conditions the scalded tissues will dry up leaving sunken

leather-like pockets which are bleached almost white.

Top Growth Old

This term is applied to old, dried tops which were not removed during harvesting.

Wet Neck

At times when pressure is exerted on the neck of the onion, juice can be squeezed out;

this should not be confused with decay. The onion is still ok for consumption.

Bruising

Where flesh is not broken, but visible damage is present. Bruising will eventually result

in bacterial decay.

Decay

Any moist or slimy breakdown of the onion, such as neck rot but not including wet necks,

skin rot which would include any wet sunscald, heart rot, butt rot or soft rot, or any slimy

condition of the onion.

Freezing Injury

It is practically impossible for the inspector to differentiate between water soaked scales

as a result of onions being frozen and thawed, and those that are water soaked from other

causes. Unless the inspector has prior knowledge that the onions were frozen (i.e.,

examined them in the frozen state before thawing occurred) . Onions that are in a frozen

state should be completely thawed before trying to assess damage. In assessing the

damage the onion should be sliced crosswise at the centre, using a very sharp knife,

otherwise bruising of the tissue at the cut will occur; then cut from stem to root to get the

full extent of the damage.

Smudge or Dark Powdery Discoloration

This defect is characterized by black spots or powdery blotches generally on the outer

scale, but at times appears between several outer scales.

Blue Mold

Blue mold (in early stages) may appear as tiny black dots around the circumference of the

onion just under the outer scales. It may also be concentrated around the neck area of the

onion. Over time the entire onion will become covered in mold, resulting in eventual

decay.

Translucent Scales

This defect can be recognized if the fleshy scales have a water soaked, translucent

appearance (not discolored). It is important that the inspector understands that the "entire

scale" i.e. that the condition penetrates completely through the entire scale surrounding

the onion. This condition does not affect consumption.

Watery Scales

This defect can be recognized if the fleshy scale has a yellow or brown water soaked

condition. Grayish water soaked color is not considered to cause damage.

Bacterial Soft Rot Bacterial soft rot, caused by Erwinia carotovora pv. carotovora, is a common problem in

many vegetables, usually during storage. It usually develops in onions after heavy rains

or after irrigation with contaminated water. This disease is primarily a problem on mature

onion bulbs during warm (68-85 degrees F), humid conditions.

Symptoms: Field symptoms are very similar to those seen with center rot in that it causes

center leaves of onions to become pale and collapse. Infected scales of bulbs are initially

water-soaked and later appear yellow or pale brown. In advanced stages of infection,

scales become soft and watery and fall apart easily. As the interior of the bulb breaks

down, a foul-smelling liquid fills the core area of the bulb (Figures 18a, b). When

harvesting, the tops of infected onions will pull off leaving the rotting bulb still in the

ground.

Citrus (Texas)

Jose M. Amador, Extension plant pathologist, The Texas A&M University System Diseases that primarily affect citrus fruit are usually of most concern to handlers and

shippers. Many, however, begin in the orchard and can be reduced if proper measures are

taken. These measures include avoiding picking fruit while it is wet from rain or dew and

using lined boxes and trailers to minimize damage to the surface of the fruit.

Small lesions may be caused by fingernails, sharp objects and minor bruises. These

openings on the surface of the fruit, although unseen, make it possible for

microorganisms to gain entrance into the fruit. Sanitation in the field and packing house

also is of the utmost importance. Infection can be decreased by preventing fruit from

coming in contact with the soil and keeping harvest bags, field boxes, trailers and trucks'

clean of debris. Most post-harvest diseases can be avoided if management and personnel

are aware of the importance of keeping the fruit free of damage and contamination.

Many post-harvest diseases occur on citrus. Only a few of the most common diseases are

discussed in this publication.

Melanose

Of all citrus fruits, grapefruit is affected the most by melanose. Control of this disease

plays an important role in the Valley, particularly in the production of gift fruit, because

the disease greatly affects the appearance of the fruit. Small, brown, raised spots are

found on the fruit. Usually, numerous spots coalesce into a big area, resulting in the phase

of the disease known as "mudcake melanose." At other times, "tearstains" are found on

the fruit as the result of spores being washed down in water from dew or rain. Infection

and disease development occur only in the orchard when the fruit is small. Therefore, no

spread or contamination of other fruit occurs during processing and storage.

Mudcake or sandpaper symptoms of

melanose on grapefruit.

Tearstaining caused by melanose spores

washed down the fruit by dew or rain.

Greasy Spot Although this disease is primarily a problem on leaves, the fungus also can infect the

fruit. Infection occurs on cells surrounding pores, causing the fruit to become spotted or

stippled. Areas surrounding these spots do not color properly because the cholorphyll

present in the cells fails to disappear. If the spots are numerous, the fruit becomes

unsightly, resulting in downgrading.

Flyspeck

The disease derives its name from

the small black specks formed on

the rind in areas immediately

surrounding the oil glands. The

fungus that causes this disease

prevents infected spots from

attaining the typical yellow color of

mature citrus fruit. The contrast between green and yellow color lowers fruit grade, even

though there is no effect on fruit or juice quality. Thus, it is of little consequence to fruit

used for processing.

Brown Rot

This fruit disease is caused by the same species of Phytophthora that causes foot rot. The

fungus can attack fruit on the tree during periods of excessive rains or during irrigation.

Infection by the fungus results in decayed areas that are brown, firm and leathery. At

first, the fungus cannot be observed on the fruit. Later, a white velvety growth appears on

the surface of the fruit, accompanied by a strong fermenting odor. Because the fungus is

commonly found in the soil, fruit low on trees often is infected by rain-splashed soil.

Winds can spread the actively growing fungus to fruit in the upper tree. The fruit must be

wet for some time before infection by the brown rot fungus occurs.

Chemical Damage

Many chemicals are used in the production of citrus in South Texas. Herbicides,

Close up of greasy spot rind blotch of grapefruit.

Chemical damage to fruit may resemble symptoms of parasitic diseases.

fungicides, insecticides and acaricides are needed to guarantee maximum production of

marketable fruit. Although the proper application of these products will not result in

damage to tree or fruit, sometimes mixing several products or applying these under

certain atmospheric conditions will result in spotting, pitting or other damage to leaves

and fruit. Because of the intensive agriculture practiced in the Valley, orchards often are

located next to fields where other crops are grown. As a result, products that can be

harmful to citrus, such as a cotton defoliant, sometimes are applied in close proximity.

Care is needed in applying these products in the proper concentrations and avoiding

weather conditions that could result in damage.

Acknowledgement

Appreciation is expressed to Pete Timmer and Mike Davis, former plant pathologists,

Texas A&I University Citrus Center, Weslaco, Texas, for photographs in this publication.

Citrus (Western States) 1. Anthracnose: Colletotrichium gloeosporioides

2. Septoria spot: Septoria depressa

3. Blue & Green Mould: Penicillium digitatum (green mould) and P. italicum

(blue mold)

4. Sour Rot: Galactomyctes citri-aurantii (formally, Geotrichum candidum)

1. Anthracnose: Colletotrichium gloeosporioides.

Symptoms

Superficial leathery appearance

Silver/grey to dark lesions.

Tear-staining pattern common.

Pink tinge (spores) under humid

conditions.

2. Septoria spot: Septoria depressa.

Symptoms

Dark brown collapsed lesions,

with a purple tinge.

Black specks develop in decayed

area.

3. Blue & Green Mould: Penicillium digitatum (green mold) and P. italicum (blue

mold).

Symptoms

Softening of damaged

tissue.

White fungal growth,

which progressively

turns blue or green as

spores develop.

Postharvest fungicides

(Imazalil) can arrest

spore development

resulting in white only

fungal growth.

Occurrence

Infections develop from damaged areas.

The growth of mold increases with storage

temperatures (up to an optimum of 80.6 F).

Late season fruit more susceptible.

Damaged rind is more susceptible.

Management

Lower storage temperatures slow down fungal development.

5. Sour Rot: Galactomyctes citri-aurantii (formally, Geotrichum candidum).

Symptoms

Very soft, watery decay.

Distinct margin between decayed and healthy

tissue.

Sour odor detectable.

Illustrated Criteria for USDA Fancy Sweet Pepper

A USDA Fancy Sweet Pepper is:

or

Mature Green

Similar in varietal characteristics to others

in the box (unless specified on container)

Firm (not shriveled, soft, or

pliable)

Well Shaped At least 3 in. in diameter

and 3.5 in. long

If not green, showing color specified on

container

A USDA Fancy Sweet Pepper must not have any of these defects:

Sunscald Freezing Injury Decay

(affecting calyx, walls, or

stems)

Photos below illustrate categories of defects specified in USDA Fancy criteria. Check criteria for allowable limits.

Scars Sunburn Bacterial Spot

Hail Damage

C. Gunter and E. Maynard, Purdue University. 2006. Based on US Standards for Grades of Sweet Peppers, 11-17-05. Page last revised 07-25-06.

Definitions of Criteria for USDA Fancy Sweet Pepper

Characteristics of a USDA Fancy Sweet Pepper:

Mature Green Similar Varietal

Characteristics Well Shaped

Has reached the stage

that will withstand

normal handling and

shipping

If not green, showing

color specified on

container

Peppers are the same

general type, unless

indicated otherwise on

container

Example: thick and

thin-walled types are

not mixed

Not more than slightly

curved

Not more than slightly

indented

Not more than slightly

misshapen

Diameter at least 3 in. Length at least 3.5 in.

Diameter is the

greatest dimension

measured at right

angles to the

longitudinal axis.

Length is the greatest

overall length

measured parallel to

the longitudinal axis,

not including the

stem.

A USDA Fancy Sweet Pepper does not have any:

Sunscald Freezing Injury Decay

Sunscald occurs when

pepper fruit is exposed to

excess heat from bright

sunshine. The skin is

bleached and sunken.

Freezing will cause

pepper flesh to

become soft and

water-soaked after

thawing.

Decay occurs when

bacteria or fungi

break down the

flesh of the pepper.

Sweet peppers with damage worse than described below do not meet USDA Fancy

criteria. Measurements are based on a pepper 3 inches in diameter and 3.5 inches long.

Scars Sunburn Bacterial Spot

Scattered scars

aggregating more than

a circle 5/8 in.

diameter

Single scar more than

3/8 in. diameter

Discoloration

affecting more than

5% of the pepper

surface

Aggregating more

than a circle 5/8 in.

diameter

Hail Other Injury

Skin is healed and

affected area

aggregating more than

a circle 3/8 inch

diameter

Any defect(s), which

more than slightly

detracts from the

appearance, or the

edible or shipping

quality of the pepper

C. Gunter and E. Maynard, Purdue University 2006. Based on US Standards for Grades

of Sweet Peppers, 11-17-05. Page last revised 08-02-06.

Bell Pepper

Recommendations for Maintaining Postharvest Quality

Marita Cantwell Department of Plant Sciences, University of California, Davis, CA 95616

Maturity Indices

Green Peppers: fruit size, firmness, color

Colored Peppers: minimum 50% coloration

Quality Indices

Uniform shape, size and color typical of variety

Firmness Freedom from defects such as cracks, decay, sunburn

Optimum Temperature

Peppers should be cooled as soon as possible to reduce water loss. Peppers stored

above 7.5°C (45°F) suffer more water loss and shrivel. Storage at 7.5°C (45°F) is

best for maximum shelf-life (3-5 weeks); peppers can be stored at 5°C (41°F) for 2

weeks, and although this reduces water loss, chilling injury will begin to appear after

that period. Symptoms of chilling injury include pitting, decay, discoloration of the

seed cavity, softening without water loss. Ripe or colored peppers are less chilling sensitive than green peppers.

Optimum Relative Humidity

> 95%; firmness of peppers is directly related to water loss

Rates of Respiration

Temperature 5°C(41°F) 10°C(50°F) 20°C(68°F) ml CO2/kg·hr 3-4 5-8 18-20

To calculate heat production multiply ml CO2/kg·hr by 440 to get BTU/ton/ day or by

122 to get kcal/metric ton/day.

Rates of Ethylene Production

Bell peppers are nonclimacteric in behaviour and produce very low levels of ethylene:

0.1-0.2 µl/kg·hr at 10°-20°C (50°-68°F).

Responses to Ethylene

Bell Peppers respond very little to ethylene; to accelerate ripening or color change,

holding partially colored peppers at warm temperatures of 20-25°C (68-77°F) with high humidity (>95%) is most effective.

Responses to Controlled Atmospheres (CA)

Peppers generally do not respond well to CA. Low O2 atmospheres (2-5% O2) alone

have little effect on quality and high CO2 atmospheres (>5%) can damage peppers

(pitting, discoloration, softening) especially if they are stored below 10°C (50°F).

Atmospheres of 3% O2+ 5% CO2were more beneficial for red than green peppers stored at 5°C (41°F) to 10°C (50°F) for 3-4 weeks.

Physiological Disorders

Blossom end rot. this disorder occurs as a slight discoloration or a severe dark

sunken lesion at the blossom end; it is caused by temporary insufficiencies of water

and calcium and may occur under high temperature conditions when the peppers are

rapidly growing.

Pepper speck. this disorder appears as spot-like lesions that penetrate the fruit

wall; cause is unknown; some varieties are more susceptible than others.

Chilling injury. symptoms of chilling injury include surface pitting, water-soaked areas, decay (especially Alternaria), and discoloration of the seed cavity.

Pathological Disorders

On California-grown bell peppers, the most common decay organisms are Botrytis,

Alternaria, and soft rots of fungal and bacterial origin.

Botrytis or Grey mold decay. this is a common decay-causing organism on

peppers; field sanitation and prevention of wounds on the fruit help reduce its

incidence. Botrytis will grow well at the recommended storage temperatures. High

CO2levels (>10%) which can control Botrytis damage peppers. Hot water dips of

peppers can effectively control botrytis rot ( 55°C [130°F] water for 4 minutes) without causing fruit injury.

Alternaria rot. the presence of black Alternaria rot, especially on the stem end of

the pepper is a symptom of chilling injury; best control measure is to store at 7.2°C

(45°F)

Bacterial Soft Rot. Soft rotting areas can be caused by several bacteria which

attack damaged tissue; soft rots can also be common on washed or hydrocooled peppers where water sanitation was deficient.

Other Common Postharvest Defects

Mechanical damage (crushing, stem punctures, cracks, etc.) is very common on

peppers; physical injury not only detracts from the visual quality of the peppers but also causes increased weight loss and decay.

[For more information, see our publication “Management of Fruit Ripening”,

available for purchase using our Order Form.]