Lec 7 Flashcards
Storage in an artificial atmosphere in which the proportion of carbon dioxide and/or oxygen is precisely controlled.
Controlled Atmosphere Storage
Produce is piled in room-sized bins, which exerts forces that must be resisted by the building walls.
Bulk Storage
Produce is placed in boxes or pallet bins which in turn are stacked in storage room.
Pallet Bin Storage
Low portable platform made of wood or metal or plastic or in combination to facilitate handling, storage, or transport of materials as a unit load using a forklift.
Pallet
Storage structure with continuously wetted walls.
Drip Cooler
Coarse cloth made of jute, flax or hemp.
Burlap
Storage provided with good ventilation.
Air Cooled
Materials used to prevent migration of moisture into a storage area.
Vapor Barrier
Individual divisions in a carton formed by fiberboard dividers, each cell to contain one fruit.
Cell Pack
Cartons in which the cover is separate and fits snugly over the bottom part
.
Telescopic Cartons
A container used to store or transport materials within the warehouse.
Storage Unit
All ____ is highly perishable and should be stored and handled accordingly. Improper storage and handling shortens shelf life and has a negative effect on product quality.
Fresh-cut Produce
Basic principles to ensure a fresh and delicious fresh-cut produce:
Practice First-In/First-Out inventory procedures.
Handle fresh-cut produce properly.
Prevent cross-contamination.
Maintain the cold chain.
Maintain accurate inventory and usage records. Rotate stock after each delivery to ensure the oldest product is used first.
Practice First-In/First-Out inventory procedures.
Remove all air and reseal bags or trays after opening. Product is freshest when used within 10-12 hours of opening the bag or tray. Avoid
dropping or mishandling boxes. Product will bruise and damage easily. Damaged packaging can compromise the integrity and shelf life of the produce.
Handle fresh-cut produce properly.
Keep fresh produce separate from raw meat, poultry, seafood and other allergens. Avoid bare hand contact with fresh-cut produce. Wear gloves or use tongs or other utensils. Wash hands with soap and warm water for at least 20 seconds before putting on gloves or handling utensils.
Prevent cross-contamination
Refrigerate produce immediately upon delivery. Store products between 33-40°F in the coldest part of the cooler, typically in the back of the cooler on the lower shelves. Dispose of any un-refrigerated produce within 4 hours of removal from refrigerated storage. Do not store produce directly on ice or at a temperature below freezing.
Maintain the cold chain
Proper storage of ____ helps to maintain freshness and flavor.
Whole Produce
Ideal storage conditions vary by commodity based on?
Temperature Sensitivity
Ethylene Sensitivity
Some fruits and vegetables should be stored only at room temperature, because refrigerator
temperatures would cause damage. Others require refrigeration in order to maintain freshness.
Temperature sensitivity
Some fruits and vegetables are ready to eat at harvest. Other varieties ripen after harvesting, because they naturally produce a gas called ethylene. Some fruits and vegetables are ethylene-sensitive, and exposure to ethylene-producing items cause deterioration. Do not store ethylene-producing and ethylene-sensitive varieties together.
Ethylene sensitivity
PAES 417:2002
Agricultural Structures – Fruit and Vegetable Storage
Product is freshest when used within ___ of opening the bag or tray.
10-12 hours
Damaged packaging can compromise the
_____ of the produce.
integrity and shelf life
