This document discusses factors that influence the quality of fresh produce. It identifies pre-harvest factors like genetics, climate conditions, cultural practices, and plant populations as well as post-harvest factors like harvesting methods, postharvest treatments, and time between harvest and consumption. Both pre and post-harvest factors interact to determine quality, though quality declines rapidly after harvest due to deterioration. Quality standards are used to describe and ensure accurate labeling of produce.

1. Quality of Fresh ProduceQuality of Fresh Produce

2. Factors influencing qualityFactors influencing quality
 There are many factors that have a directThere are many factors that have a direct
and indirect quality over the quality of aand indirect quality over the quality of a
product. Both preharvest and postharvestproduct. Both preharvest and postharvest
factors influence quality but they alsofactors influence quality but they also
interact together to make qualityinteract together to make quality
evaluation of horticultural products aevaluation of horticultural products a
complex process. This interaction is, incomplex process. This interaction is, in
part, responsible for the variability found inpart, responsible for the variability found in
fresh produce over time.fresh produce over time.

3. Pre-harvest FactorsPre-harvest Factors
 Pre-harvest factors include :Pre-harvest factors include :
- genetic influence- genetic influence
- the prevailing climatic conditions during- the prevailing climatic conditions during
the production periodthe production period
- cultural practices applied by the grower- cultural practices applied by the grower
- plant populations- plant populations

4. Climatic conditions duringClimatic conditions during
productionproduction
 Hot, wet, dry or cold weather will affect theHot, wet, dry or cold weather will affect the
growth of a crop.growth of a crop.
 In dry weather, with irrigation, fertilizationIn dry weather, with irrigation, fertilization
and the implementation of plant protectionand the implementation of plant protection
is often good.is often good.
 Hail and excessive wind will also reduce aHail and excessive wind will also reduce a
product's appearance, quality prior toproduct's appearance, quality prior to
harvest.harvest.

5. Cultural practicesCultural practices
 Agronomics practices such as irrigation,Agronomics practices such as irrigation,
fertilization and the implementation offertilization and the implementation of
plant protection control strategies directlyplant protection control strategies directly
influence the inherent postharvest life ofinfluence the inherent postharvest life of
the harvested products and its quality atthe harvested products and its quality at
the time of harvest.the time of harvest.

6. Plants populationsPlants populations
 To achieve optimum size in mostTo achieve optimum size in most
products, the appropriate plant must beproducts, the appropriate plant must be
achieved in the field.achieved in the field.
 Generally, very high populations will resultGenerally, very high populations will result
in a lot of very small product beingin a lot of very small product being
produced.produced.
 Conversely, low plant populations willConversely, low plant populations will
encourage the development of fewer largeencourage the development of fewer large
products.products.

7. Post harvest FactorsPost harvest Factors
1.1. HarvestingHarvesting
 The time of day and method of harvestingThe time of day and method of harvesting
will directly influence the quality of producewill directly influence the quality of produce
presented for sale.presented for sale.
 The best time to harvest product is either inThe best time to harvest product is either in
the early morning or late evening.the early morning or late evening.
 Product should not be harvested in theProduct should not be harvested in the
middle of day, especially in the summer.middle of day, especially in the summer.

8.  Water status and water content of the productWater status and water content of the product
is critical for these product lines and will be atis critical for these product lines and will be at
a maximum level in the morning.a maximum level in the morning.
 The majority of horticultural products are handThe majority of horticultural products are hand
harvested. This has a certain advantages,harvested. This has a certain advantages,
with the one of the main ones being thewith the one of the main ones being the
reduction in physical or mechanical injuryreduction in physical or mechanical injury
sustained by the product during harvesting.sustained by the product during harvesting.

9.  The other important quality-determining factorThe other important quality-determining factor
at harvest is the stage of maturity of theat harvest is the stage of maturity of the
product. This is especially so for any fruit thatproduct. This is especially so for any fruit that
has to undergo a ripening sequence afterhas to undergo a ripening sequence after
harvest.harvest.

10. 2. Postharvest Treatments2. Postharvest Treatments
 After a product has been harvested, it hasAfter a product has been harvested, it has
to go through a series of processes thatto go through a series of processes that
ready it for market.ready it for market.
 Basically, a product will have to beBasically, a product will have to be
evaluated for quality, treated if necessary,evaluated for quality, treated if necessary,
then packaged for distribution.then packaged for distribution.

11.  Perhaps the over-riding factor influencingPerhaps the over-riding factor influencing
quality in all horticultural products is time.quality in all horticultural products is time.
 As the quality of any product is at its peak atAs the quality of any product is at its peak at
harvest, the longer the period betweenharvest, the longer the period between
harvest and consumption, the grater the lossharvest and consumption, the grater the loss
in quality.in quality.
 Therefore, the marketing of fresh horticulturalTherefore, the marketing of fresh horticultural
produce should be expedited due to the rapidproduce should be expedited due to the rapid
deterioration in the quality.deterioration in the quality.

12. Quality StandardsQuality Standards
 Quality standards are formulated to describeQuality standards are formulated to describe
product and ensure packaged product is labeledproduct and ensure packaged product is labeled
accurately. Quality standards must beaccurately. Quality standards must be
unambiguous, realistic and easy to apply.unambiguous, realistic and easy to apply.
 Parameters that are definable in a qualityParameters that are definable in a quality
standard include :standard include :
 SizeSize
 ColorColor
 MaturityMaturity
 FirmnessFirmness
 Extent of blemishExtent of blemish
 uniformityuniformity