Harvest Timing and Methods
Harvest at optimal maturity for maximum flavor, nutrition, and storage life. Early morning harvesting when temperatures are cool and plants are fully hydrated extends shelf life and maintains quality.
Gentle handling prevents bruising and damage that shortens storage life. Train workers in proper techniques, use appropriate containers, and minimize drops or tosses during harvest and packing.
Rapid Cooling
Removing field heat immediately after harvest is critical for most crops. Delay between harvest and cooling reduces storage life exponentially. Aim to cool produce to storage temperature within hours of harvest.
Hydrocooling works well for leafy greens and root vegetables - immerse or spray produce with cold water. Forced-air cooling pushes cold air through stacked boxes. Ice packing keeps certain crops cold during transport.
Storage Conditions
Different crops require specific temperature and humidity combinations. Maintain cold storage at 32-40°F with 90-95% humidity for most vegetables. Ethylene-sensitive crops need separation from ethylene producers.
Root cellars or insulated storage provide low-cost cold storage for winter crops. Monitor temperatures carefully and ventilate to prevent condensation that promotes decay.
Quality Control Systems
Inspect all products before packing. Remove damaged, diseased, or off-size items. Grade by size and quality to meet customer expectations and maximize value.
Wash produce in clean, chlorinated water if required. Some items (winter squash, garlic, onions) benefit from curing rather than washing. Know best practices for each crop you grow.
Packaging and Presentation
Attractive, consistent presentation increases perceived value. Use clean, food-safe containers. Bundle or package items in convenient quantities. Label clearly with farm name, variety, and organic certification.
Minimize packaging waste while protecting produce during transport and display. Reusable boxes, baskets, or bags align with organic customer values and reduce costs.