Daily Archives: August 29, 2015

Due to the increase in demand for the tropical papaya fruit, the number of farmers growing this delectable food has increased. With that demand comes the need for knowledge of the best methods for cooling papayas after harvest along with the safest ways to store the fruit. For those working in the field of papaya production, here is an informative guide to harvesting, cooling, and preparing papaya for hungry consumers around the globe.

A Brief History of the Papaya

Originating in Mexico and Central America, the exotic, tropical, and delicious papaya is a fruit with an incredible history. Before it was grown in the United States, India, and parts of Africa, the native peoples of Latin America cultivated this large, orangey-pink fruit. Used for soups or stews and eaten raw, the fruit was a staple in the diets of the native tribes. The seeds were even used to treat parasites, ringworm, and general stomach aches. The flesh of the fruit was eaten to decrease constipation and revitalize health. Today people all around the world still enjoy this fruit and its amazing flavors and benefits to the human body. It’s no wonder that Christopher Columbus dubbed it the “Fruit of Angels.”

When to Pick Papayas

Before a papaya can be cooled and readied for shipment, it has to be picked at the correct time. When papayas are just beginning to grow, their skin is green and hard. As the fruit matures, the skin will transform into a golden yellow color. When about 20% to 33% of the skin has turned yellow, the fruit will be ready to pick. However, if a papaya is left on the tree even after part of the skin has turned yellow, the fruit will become sweeter due to the increase of sugars. This means a more pleasant and rich flavor for the consumer.

Decrease Respiration Rates

One of the most important aspects of post-harvest cooling and storage is keeping the rates of respiration in the papayas quite low. If the respiration rate increases, the fruit will lose flavor, density, and nutritional value. Therefore, papayas must be stored at cool temperatures immediately after harvesting them from the plant. Here are some guidelines for controlled atmosphere temperatures based on the ripeness of the papayas.

• Ripe, more than ½ of the fruit is yellow: 45° F; 7° C
• Partially ripe, ½ to ¼ of the fruit is yellow: 50° F; 10° C
• Immature green, less than ¼ yellow: 55° F; 13° C

A higher controlled atmosphere temperature will result in higher respiration rates. Thus, anyone harvesting papayas should maintain a constant cooling temperature for post-harvest storage to increase the lifespan of the fruits. It is also imperative to store the papayas under 90% to 95% humidity rates. This highly moisturized air will be similar to the tropical atmosphere the papaya was grown in and will result in more uniform ripening as well.

Be Aware of Ethylene

Another factor to keep in mind when cooling papayas is the fruit’s production of ethylene. A compound produced by certain fruits as they ripen, ethylene can be harmful to a farmer’s crop. When a fruit, like a papaya, is stored next to other fruits in tight quarters, the ethylene produced by the papaya will begin to ripen the other fruit as well. Unfortunately, this can lead to the growth of disease and rot in the produce. Therefore, to help ensure the best taste and quality, most fruits, including papayas, and vegetables, should be stored separately and away from other produce and meat products.

Shelf Life

After papayas have been picked and cooled, their shelf life ranges from 3 days to a month. This wide range depends upon the ripeness of the fruit. Papayas that are fully ripe and sent to market will have a stable shelf life of 2 to 3 days. However, fruit that is mostly green can be stored in a refrigerator between 39 °F and 40°F for close to 30 days. Papayas that are about halfway ripe will have a shelf life of 5 to 7 days.

Building a Cooling System

Farmers looking to increase their crop loads and provide the healthiest, tastiest, and highest quality produce should invest in a cooling system for their harvesting productions. SEMCO/SEMCOLD LLC provides industrial cooling systems based on customer specifications for the types of produce clients need to prepare their produce for shipping and selling. While the best methods for cooling papaya after harvest are listed above, a farmer cannot be successful without the proper equipment. Therefore, investing in an industrial cooling system will be a great benefit to the farmer and the customer wanting fresh, nutritious and delicious produce.

Within the commercial fishing industry, proper storage techniques are of paramount importance. If the freshly caught fish are not kept at the proper temperature, they deteriorate, and the entire shipment is ruined. Of the many cooling methods supplied by SEMCO/SEMCOLD LLC, a system bolstered by slush ice is one of the most beneficial. In using this method, commercial fishing businesses ensure the protection of their stock.

The Origins of Slush Ice

When trying to preserve fish, low temperatures are essential to preventing the development of bacteria as well as spoiling. Over the years people have devised numerous cooling methods. One of the most popular is slush ice, which is produced simply by mixing water and ice together. Though slush ice does not chill fish as quickly as other cooling methods, there are still several important advantages associated with this cooling system.

Slush Ice Is an Effective Cooling Agent

Due to its composition, slush ice easily reduces the temperature of fish to zero degrees. The ice is usually placed within small, insulated tubs that promote a low-temperature environment. Once placed within the tubs, the fish quickly cool and remain fresh throughout the length of their shipment. As a result of its impressive cooling abilities, slush ice is becoming popular within many sectors of the fishing industry, particular shrimping companies.

Slush Ice Is Easy to Produce and Transport

Convenience is another huge advantage to using slush ice. Unlike other cooling systems, it is not difficult to transport and can be fashioned to fit into the confines of almost any container. Furthermore, ice is a resource that people can attain in almost any location. As long as they have access to clean water and a cooling agent, they can produce as much ice as they need. When a clean water source is not readily available, workers can treat their available water supply with a purification technique.

Slush Ice Keeps Fish Well-Preserved

Without ice, it is likely the entire fishing industry would collapse. Few other resources are capable of preserving food for such long periods of time. After fish are caught, the ice maintains their freshness through each stage of the transportation process. It is only through slush ice and other cooling systems that customers are able to indulge in fresh, tasty seafood. Without such resources, fish would no longer be a viable commodity.

Slush Ice Helps Fish Retain Moisture

Slush ice is composed of essentially two elements: ice and water. Whereas the former functions as a cooling system, the latter preserves the moisture of the fish. When fish are refrigerated, they have a tendency to dehydrate and diminish in weight. Not only does water retain moisture, but it also assists in the cooling process. As the water evaporates, it promotes increased heat transport and cools the fish more quickly. This reduces the chance of spoiling and keeps the fish as fresh as the day they were caught.

Drawbacks to Using Slush Ice

While slush ice is an overwhelmingly effective cooling method, it does have a few drawbacks. For instance, when there is too much water in the slush ice, it may melt and leave the fish exposed to higher temperatures. By simply having workers monitor the liquidity of the ice, however, this problem can be avoided. Another limitation of slush ice is that it may cause pigments and micronutrients within the fish to drain out. Drier types of cooling systems are usually more adept at retaining such substances.

In spite of its few disadvantages, slush ice remains an effective and efficient cooling solution. The moment fish leave the water, they start to breakdown and lose their freshness. The cooling systems offered by SEMCO/SEMCOLD LLC successfully preserve fish throughout the transportation process. Please contact us to discuss your needs so that we can determine if slush ice is the right cooling method for you.