Introduction. What is Curing
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1 Table of Contents Introduction... 2 What is Curing... 2 The Curing Process... 2 Benefits of Curing... 3 When to Cure... 3 Methods of Curing... 3 A. Field Curing... 3 B. Room Curing... 4 Storage... 5 ANNEX 1: Publications in the Postharvest Handling Technical Bulletin Series... 6
2 Introduction Ground provisions (sweetpotato, yam, cassava, eddoe) are underground storage organs with a thin delicate skin that is easily damaged during harvest and handling. Wounding and skin damage causes the product to have a high rate of water loss, leads to an unsightly appearance, and increases the susceptibility to postharvest decay. Ground provisions in Guyana are mostly traded without a proper curing treatment. Often the uncured storage organs are bundled straight into large bags with damp soil still attached to the surface. The poorly ventilated bags are handled roughly during transport and distribution to market. It should not be surprising that postharvest losses are high. Proper curing of ground provisions immediately following harvest is an effective way to reduce the amount of postharvest loss and increase product storage life. Uncured ground provisions will deteriorate faster and lose more weight than adequately cured ones. What is Curing Curing is a high temperature [( C) (80-90 F)] and high relative humidity (90-98% RH) treatment immediately after harvest. The total duration of the curing treatment ranges from 2 to 7 days, depending on the crop and environmental conditions. Curing does not occur below 23 C (73 F) or 65% RH. Dry air will cause injured surfaces to dessicate. The temperature should not exceed 35 C (95 F) nor should the RH be so high (i.e. 100%) where moisture condensation occurs on the surface of the product. Free moisture will allow spoilage organisms to enter the product before the protective layer forms. Ventilation is needed during the curing process to introduce fresh air (oxygen) and remove CO 2. The Curing Process There are two steps in the curing process. The first step is suberization, which is the production of a waxy suberin material and its deposition in the cell walls. The second step is the formation of a cork cambium and production of cork tissue (wound periderm) several cell layers below the surface of the wounded flesh tissue. The new cork tissue acts 2
3 a second skin and seals the cut or bruised areas and helps prevent the entrance of decay organisms. Benefits of Curing All root and tuber crops suffer some damage during harvest and handling. Curing is a natural wound healing process of damaged areas in the skin and flesh tissue of the ground provision. Curing is particularly beneficial for ground provisions intended to be stored for prolonged periods and/or exported. The stronger skin of the cured product protects against decay, reduces the amount of water loss, and extends postharvest life. The curing treatment also enhances the culinary characteristics of some ground provisions (i.e. sweetpotato). The benefits of curing are well known for sweetpotatoes, yams, and cassava. However, little information is available on curing of eddoe. When to Cure Curing should begin as soon as possible after harvest, ideally within 12 hours after digging. The roots/tubers should not be washed before curing, as this increases postharvest decay. Methods of Curing Field Curing Ground provisions can be cured outdoors if piled in a partially shaded area. Cut grasses or straw can be used as insulating materials and the pile should be covered with canvas, burlap or woven grass mats. This covering will trap self-generated heat and moisture. 3
4 Room Curing Ground provisions are more effectively cured inside protected structures or insulated buildings with rooms designed for this purpose. Temperature, RH, ventilation, and air circulation can be more precisely controlled. Ceiling fans can be used to help redistribute the heat down into the room of ground provisions. A high RH can be maintained by wetting the floor or using an electric humidifier. The ground provisions can be left in their field crates during curing, provided they are well-ventilated and sufficiently strong enough to be stacked. Bulk bins must be stacked to allow a gap of cm (4-6 inches) between rows for adequate air circulation. 4
5 Recommended Conditions for Curing Ground Provisions Commodity Temperature Relative Humidity Days C F (%) Sweetpotato Yams Cassava Eddoe Storage After the ground provisions have been adequately cured, they should be moved to a longer term storage facility. Roots/tubers which have partially deteriorated following curing should be separated from the marketable ones before storing. Adequately cured ground provisions will have a significantly longer potential storage life. This will also help in marketing, by allowing for more consistent supplies of high quality product. 5
6 ANNEX 1 PUBLICATIONS IN THE POSTHARVEST HANDLING TECHNICAL BULLETIN SERIES PH Bulletin No. 1 Pineapple: Postharvest Care and Market Preparation, November PH Bulletin No. 2 Plantain: Postharvest Care and Market Preparation, June PH Bulletin No. 3 Mango: Postharvest Care and Market Preparation, June PH Bulletin No. 4 Bunch Covers for Improving Plantain and Banana Peel Quality, June PH Bulletin No. 5 Papaya: Postharvest Care and Market Preparation, June PH Bulletin No. 6 Watermelon: Postharvest Care and Market Preparation, October PH Bulletin No. 7 Peppers: Postharvest Care and Market Preparation, October PH Bulletin No. 8 Oranges: Postharvest Care and Market Preparation, October PH Bulletin No. 9 Tomato: Postharvest Care and Market Preparation, October PH Bulletin No. 10 Okra: Postharvest Care and Market Preparation, October PH Bulletin No. 11 Pumpkin: Postharvest Care and Market Preparation, January PH Bulletin No. 12 Lime: Postharvest Care and Market Preparation, January PH Bulletin No. 13 Grapefruit: Postharvest Care and Market Preparation, January PH Bulletin No. 14 Passion Fruit: Postharvest Care and Market Preparation, January PH Bulletin No. 15 Green Onions: Postharvest Care and Market Preparation, January PH Bulletin No. 16 Sweet Potato: Postharvest Care and Market Preparation, January PH Bulletin No. 17 Eggplant (Boulanger): Postharvest Care and Market Preparation, January PH Bulletin No. 18 Avocado (Pear): Postharvest Care and Market Preparation, January PH Bulletin No. 19 Bitter Melon: Postharvest Care and Market Preparation, January PH Bulletin No. 20 Bora: Postharvest Care and Market Preparation, April PH Bulletin No. 21 Cassava: Postharvest Care and Market Preparation, April PH Bulletin No. 22 Eddoes: Postharvest Care and Market Preparation, April
7 PH Bulletin No. 23 Ginger: Postharvest Care and Market Preparation, May PH Bulletin No. 24 Breadfruit: Postharvest Care and Market Preparation, May PH Bulletin No. 25 Cabbage: Postharvest Care and Market Preparation, May PH Bulletin No. 26 Calaloo: Postharvest Care and Market Preparation, May PH Bulletin No. 27 Coconut: Postharvest Care and Market Preparation, May PH Bulletin No. 28 Cucumber: Postharvest Care and Market Preparation, May PH Bulletin No. 29 Lemon: Postharvest Care and Market Preparation, May PH Bulletin No. 30 Starfruit: Postharvest Care and Market Preparation, May PH Bulletin No. 31 Tangerine: Postharvest Care and Market Preparation, May PH Bulletin No. 32 Yam: Postharvest Care and Market Preparation, May PH Bulletin No. 33 PH Bulletin No. 34 PH Bulletin No. 35 Waxing Fruits and Vegetables: Postharvest Care and Market Preparation, June De-Greening Citrus: Postharvest Care and Market Preparation, June Curing of Ground Provisions: Postharvest Care and Market Preparation, June
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Postharvest Technology of Horticultural Crops Short Course 6// Causes of Quality & postharvest Losses Leafy Vegetables Postharvest Biology: An Overview Profitable Horticulture Depends on Good Postharvest
Eco-friendly methods of pest management
Eco-friendly methods of pest management Fall ploughing (H.armigera, RHHC, Root grub, Cutworms) Tilling of soils near bunds(grasshoppers) Rakingup and hoeing of soil(decreases fruitfly in melon and mango)
Tomato Bacterial canker- Clavibacter michiganensis pv. michiganensis
Issue 22-July 29, 2013 This bulletin from the Cooperative Extension Plant Health Clinic (Plant Disease Clinic) is an electronic update about diseases and other problems observed in our lab each month.
Application of Modified Atmosphere Packaging and Related Technology in Postharvest Handling of Fresh Fruits and Vegetables
1 Application of Modified Atmosphere Packaging and Related Technology in Postharvest Handling of Fresh Fruits and Vegetables S.V. Irtwange Department of Agricultural Engineering, University of Agriculture,
Dr R. Chithiraichelvan Dean, SASF, RTU. Importance of Horticulture
Dr R. Chithiraichelvan Dean, SASF, RTU Importance of Horticulture India is the seventh largest country in the world with a total geographical area of 328.73 million ha and has the second largest population
Root crop varieties to grow under extreme conditions in Fiji
Root crop varieties to grow under extreme conditions in Fiji It is crucial to develop and access crop varieties that can cope under extreme conditions like prolonged droughts, increased salinity, flooded
BRAMBLES RASPBERRIES, BLACKBERRIES, & TISSUE CULTURE PLANTS
AT-A-GLANCE ph: 6.5-6.8 In-row spacing: 18-24 Red & yellow raspberries 20-24 Black raspberries 3-4 Blackberries Between rows: 8-12 depending on machinery ATTENTION! Avoid planting brambles in soils where
GlyStar KEEP OUT OF REACH OF CHILDREN CAUTION. See Back Panel Booklet for First Aid and Precautionary Statements NET CONTENTS 32 FL OZ (1 QT)
34564 Weed Grass Killer front 4/3/08 8:32 AM Page 1 42750-66_Gly Star Grass and Weed Killer_20160404_31_42750_.pdf GlyStar READYTO-USE Grass andweed Killer KEEP OUT OF REACH OF CHILDREN CAUTION 40813AL00FR
Harvest. Field Pack Sort, Grade, etc. Accumulate. Transport. Accumulate. Degreen, Clean, Sort, Grade, Size, Wax, Fungicide, Pack, Ripen, etc.
Maximizing Fresh Fruit & Vegetable Quality Mark Ritenour University of Florida Indian River Research and Education Center Harvest Field Pack Sort, Grade, etc. Accumulate Accumulate Transport Degreen, Clean,
Outline. Growing Vegetables in a Raised Bed. Advantages of Raised Beds. Types of Raised Beds. Gardening Class Series -- Marshfield, MO 4/23/2018
Outline Growing Vegetables in a Raised Bed Patrick Byers Regional Horticulture Specialist University of Missouri Extension Introduction to raised bed gardens Types of raised beds Soil mix Growing vegetables