Root, Tubers & Bulbs
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1 Root, Tubers & Bulbs A Rutabaga Carrots Radish Beet Onion Garlic B Sunchoke Horseradish Celeriac Salsify Parsnip Turnip C Cassava Sweetpotato Yam Taro Jicama Potato Storage Temperatures Roots, Tubers and Bulbs Chilling insensitive roots: 0- C (- F) Chilling sensitive roots: 0- C (0-9 F)
2 Processing Baby Peeled Carrots Washing Disinfecting Rapid cooling Cut to inch sections Mechanical Peeling Mechanical shaping Disinfection Cooling Computerized quality and color sorting VFS packaging CRINKLE-CUT COINS CARROT STICKS SHREDDED CARROTS There's Always Something New at at Grimmway Farms! CARROT DIPPERS CARROT CHIPS CARROT SNACKS TM for Horses!
3 Baby carrots Baby carrots Carrot varieties Carotene-uniformity of color Sugar Fiber-texture Longitudinal cracking is highly dependent on variety
4 Abrasion peeling of carrots leads to fragmented cell walls that dry out and result in white blush ; can rehydrate carrots. New equipment automatically peels and then cuts the carrots; have less problem with white blush Diagrams from Saltveit, UC Davis White blush or chalking is Minimized at low temperature or with hygroscopic coatings Carrots do not respond well to Modified atmospheres Free moisture in the bag favors Decay ( C month)
5 Carrot Flavor Defects Harshness: Terpenes Variety Growing conditions Bitterness: Isocoumarin Postharvest defect Ethylene exposure Bitterness in Carrots Induced by ethylene Threshold ~0. ppm C H at 0- C 70% of isocoumarin in the peel Sliced carrots form X more isocoumarin Physical damage increases isocoumarin Other factors: temperature, age, variety
6 Wounding increases sensitivity to ethylene 0 Air Whole Sliced Isocoumarin (mg.00 g - ) ppm Days at C Days at C Pulp of unpeeled cm pieces is very sensitive to ethylene Isocoumarin (mg. 00 g - ) Pulp "Baby" Pieces Whole Days at C with 0. ppm C H
7 7
8 Onion Handling and Storage Attributes Attributes Storing Ability Storage/Shelf-life Spring/summer Fresh Onions Typically not stored, unless under controlled atmosphere or refrigeration 0 0 days Fall/winter Storage Onions Designed specifically to withstand long periods of storage 0 80 days Retail Shelf-life Temperature Humidity Freezing Injury Odor Sensitivity Moderately sensitive. Highest freezing point = 0. F or -0.8 C 0 days or less Room temperature Dry storage Keep in a dry, well ventilated place Hardier than other types. Highest freezing point = 0. F or -0.8 C Odors will be absorbed by apples, celery and pears. Will absorb odors produced by apples and pears. Sweetness Aroma Interior Texture Exterior Sweet/mild to slightly pungent flavors Mild to slightly pungent Soft to medium Thin, light colored skin Varies from mild to very pungent Mildly pungent to strong Medium to firm Multiple layers of thick, dark skin 8
9 Storage Temperature: 0 C ( F) 0 C (8 F) Low RH (~-70%) Botrytis- gray mold Aspergillus- black mold Sunburn Senescence- translucency Sweet onions µmol pyruvate/g FW Supersweet < Storage onions 8 9
10 Yellow Onion Respiration (µl CO. g - h - ) Intact Peeled Diced 0 C C 0 C Storage Temperature Low temperature minimizes wound response Diced onions yellow, decay, soften and leak more than whole peeled onions Impact of temperature and controlled atmospheres on quality of fresh-cut diced onions F F 0 F F F F RO=rolled (damaged) 0
11 Fresh-cut Onions (dices) Low temperature is essential for shelf-life and quality 9=excellent, =unuseable 9 Visual Quality 8 7 Limit of Salability 0 C F C F C F Rolled 0 C 0 F Respiration of Onion Dices Decay Respiration (ml CO /kg-h) C F C F C F Rolled 0 C 0 F =none, =severe Discoloration Days Days Fresh-cut Onions (dices) Low temperature is essential for shelf-life and quality pyruvate µm/g fresh wt Pungency 0 C C C Rolled 0 C Days
12 Respiration rate (µl CO. g - h - ) Green Onions Intact Chopped, Manual Chopped, Commercial 0 C F C F 0 C 0 F Temperature C 9 F 0 C 8 F Respiration increases exponentially with increased temperature At 0 C, chopping doubles respiration rate At 0 C, wound response is minimized
13 Visual quality and CA storage 9=excellent, =unuseable Air % O 0.% O air+7.% CO % O + 7.% CO 0.% O + 7.% CO air+% CO 0 7 Intact Cut Heat treated + Cut Days at o C
14 Garlic Bulb Storage Well cured Relative humidity 0-70% (reduce molds, rooting) - C to 0 C (0 - F) long-term 0-0 C (8-8 F) - months -8 C ( - F) favor sprout growth Odor easily transferred to other products Considerations for Maintaining the Quality of Fresh Peeled Garlic Respiration rates; mechanical injury Storage temperatures Controlled atmospheres Control of sprout/root growth
15 Careful peeling causes a substantial increase in respiration rates. Mechanical compressed air peeling doubles respiration rates. C ( F) Average Respiration Rates (µl CO /g-h) Unpeeled Cloves 0. Manually Peeled 7. Compressed Air Peeled. Respiration (μl CO /g-h) Respiration (μl CO /g-h) Unpeeled Manually peeled Compressed air peeled ºC ( F) 0ºC (0 F) Days 0 C (0 F) Commercially Peeled Garlic Stored 9 Days 0 C F C F 0 C 0 F C 9 F
16 Controlled atmospheres with 0% CO helped maintain visual quality of peeled garlic at C ( F) and 0 C (0 F). High CO atmospheres retarded discoloration and decay % O + 0% CO Remainder N
17 Heat treatments control Sprout growth and Root growth Sprout Ratio (>.0 = emerging) A. Sprout growth 0. =none, =-, =-, and 7=>0mm B. Root growth 0 C (8 F) 0 min 0 C ( F) 0min 0 C ( F) 0 min C ( F) 0 min 0 C (0 F). min C ( F) 0 min Cantwell, Kang, Hong, 000; stored at 0 C 0 Weeks at 0 C (0 F) Garlic Composition Alliin is the main precursor to important flavor and potentially biological active sulfurcompounds in garlic. Allicin is the main thiosulfinate produced: provides flavor and pungency and is bioactive. Alliin and allicin concentrations vary by: Garlic variety Irrigation and fertilization practices Storage conditions and duration 7
18 Maintaining Quality of Peeled Garlic Reduce mechanical injury at peeling Store at low temperature, ~0 C ( F) Use modified atmospheres with -0% CO Heat shock treatments retard sprout/root growth Selection of varieties with specific qualities, high or low pungency, long dormancy, resistance to bruising and mechanical injury Treatments to remove crowns during peeling Many root crops are chilling sensitive: Jicama as example Potato stored - mo. C 8
19 Jicama: Discoloration is problematic only at high temperatures Raw material quality, starch-sugar Surface drying Potato Internal Color 9
20 Defects. Skinning. Internal deterioration. Cut edge discoloration Salad Potatoes Quality characteristics of Morning Gold potatoes harvested at different times and at different plant kill dates. Kill Date Harvest Date Ave. wt. g/potato % dry wt. Sugar, mg/g DW % wt loss (d 7. C) Skin Score Torque lb-inch Respiration µl CO /g-h 7 Jul 7 Jul Jul Jul Jul 7 Jul Jul Aug Jul Aug Jul Jul Jul 7 Jul Jul Aug Jul Aug Jul Aug LSD Cantwell and Carlson, Tule Lake, CA, 00 0
21 Storage of new potatoes at C ( F) in air results in significant increases in sugar concentrations, while sugar levels do not increase much at 0 C (0 F) A. cv. Penta B. cv. Cherry Red Sugar (mg/g dry wt.) (data averaged over atmospheres) C F 0 C 0 F C F 0 C 0 F Days stored Days stored Tule Lake potatoes, 00 Carbon dioxide Thick Polybag Carbon dioxide Cryovac Bag Percent 8 9. C F C F 7. C F The bags tested created very different atmospheres. 0 Percent 0 8. C F C F 7. C F Oxygen Thick Polybag Oxygen Cryovac bag Storage temperatures from.-7. C (- F) did not greatly affect gas concentrations Days stored Days stored MA Test #, Tule Lake, new potato cv. Penta
22 0 Sugar Content Thick Polybag 0 Sugar Content Cryovac Bag Sugar (mg/g dry wt) C F C F 7. C F Days stored 0 8 Days stored Sugars increased more in potatoes stored in the bag that provided higher O and lower CO concentrations. MA Test #, Tule Lake, new potato cv. Penta Fresh-peeled and cut Potatoes Raw material quality Washing and peeling, slicing (sharp) abrasion, steam, caustic Focus on control of browning Cultivars vary widely Citric, ascorbic acid Bisulfites not allowed Temperatures and atmospheres Cold MA: high CO + N
23 Toxic glycoalkaloid formation is closely associated with greening Control greening & glycoalkaloids: No Light- opaque packaging Low Temperature Short Duration mg per 00g fresh weight Satina Crispin Moly Yukon Gold Red LaSoda Cal Red 7 Ruby Red 8 Adora 9 White Rose 0 Cal White Morning Gold Durango Potato variety
24 Glycoalkaloids vs Chlorophyll Content TGA vs Chlorophyll 0 TGA (mg/00g FW) 0 0 CalRed y =.x R =0.997 CalWhite y =.x +8.8 R = Chlorophyll (mg/00g FW) Average TGA Concentrations (mg/00g FW) Cultivar (color) A98 (r/y) CalRed (r/w) Durango (r/w) VC0 (r/y) CalWhite (w/w) Latona (w/y) Satina (w/y) Yukon Gold (w/w) 0 time d dark d light A98 CalRed days 0 C Dark L Light R CalWhite Latona Durango VC0 Satina Yukon Gold
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