1. Postharvest water loss

2. Water loss • 90 to 95% of the commodity is water.
• milk has more solids than cucumber (weight basis).
• water loss resulting in direct loss of salable weight, in addition to quality loss.
• Appearance quality - wilting, shriveling, accelerated
development of injuries.
• Textural quality – loss of crispness, juiciness, etc.
• Nutritional quality – e.g. vitamins A & C.
• Thus, managing water content of commodities is
critically important.

3. Loss of marketability due to water loss
Commodity 8
Asparagus
Brussels sprouts 7
Spinach 5
Lettuce 3
Celery
Cabbage

4. Potential effects Water loss (%)
Increased activity of some cell wall enzyme.
0.5%
Increased CO2 and ethylene production. Faster
ripening, yellowing and abscission. Reduce wound
healing (periderm formation). 1%
Reduced turgor. Reduced susceptibility to chilling
injury. Accelerated loss of volatiles. 2%
Loss of membrane integrity. 3%
Faster loss of vitamins A and C. Loss of flavor.
Discoloration of mechanical injuries. 4%
Loss of color intensity and gloss. Increase severity
of pitting associated with chilling injury. Wilting and
shriveling. 5%
Loss of textural quality: softening, limpness,
flaccidity, and loss of crispness and juiciness. 6%

5. Pomegranate water loss
15%
10% 5%

6. Effects of Water Loss Physical Effects:
• Reduced turgor pressure from as little as 2% water loss enhances:
- Wilting & flaccidity of vegetables.
- Shriveling and wrinkling of fruit.
• Shrinking produce within a package allows it to move or vibrate during transport = damage.

7. Less weight = lower price
Effects of Water Loss
Economic Effects:
• Reduced quality or grade of the commodity reduces its value.
• Commodities are often sold on a weight basis.
Less weight = lower price

8. Effects of Water Loss Physiological Effects:
• Increased respiration & ethylene production (1%).
• Reduced periderm formation in some roots and tubers (1%).
• Faster ripening, yellowing & senescence (1%).
• Reduction in volatiles (2%).
• Faster loss of vitamins A and C (4%).

9. Properties of Water High heat of vaporization (540 kcal/kg/oC).
• Water that evaporates absorbs a great amount of heat => cools the plant tissue (transpiration).
High heat of fusion (80 kcal/kg).
• When water cools from a liquid to a solid (ice), it releases heat energy.
• Therefore, water absorbs energy at the transition from solid (ice) to liquid. This is the added benefit for top-icing.

10. Relative humidity (R.H.%)
Corresponds to the ratio of actual water content of the air to the maximum water content at a given temperature.

11. Water vapors and liquid water
• Air water content (vapor pressure or humidity ratio) increases rapidly with increasing temperature.
• Warm air can hold more water than cold air.
• When warm, moist air is cooled, RH increases until it reaches its dew-point.
• Air cooled below its dew-point begins to loose water as condensation.
• Placing a cold commodity in a warm room with moist air, cools the air that contacts the commodity to below the dew-point.
• Condensation will form on the commodity surface (“sweating”).

12. Water vapors and liquid water
• Placing a warm commodity in room with cold, moist air will warm the air contacting the commodity and reduce the humidity around the commodity.
• water loss increased until the commodity is cooled.
Delayed cooling results in greater water loss.

13. Factors affecting water loss
Commodity factors:
• Surface to volume ratio.
• Cell type (epidermal cells vs. periderm and other cells).
• Structure of the surface: Stomates, Curticular waxes,
Lenticels, Trichomes ect.
Stomates
Trichomes

14. Factors affecting water loss
Commodity factors:
• Physiological state of the commodity.
• Stage of maturity or stage of ripeness.
• Cultivar.
• Cultural conditions.
• Weather and growing practices.

15. Factors affecting water loss
Environmental factors:
Humidity: Lower humidity → greater water loss.
• Diffusion shells and air velocity:
Outside the epidermis, there is a thin layer of air that maintains high humidity (“diffusion shell”). Surface features (e.g. trichomes) influence the thickness of this shell.
Faster air flow ↓
decreases thickness of the diffusion shell
increases water loss.

17. Factors affecting water loss
Environmental factors:
Temperature:
• Higher temperatures → greater water loss.
Atmospheric pressure:
• Lower pressures (at high altitudes) increases water loss.

18. Water loss reduction Addition of water to some commodities
(cut flowers, potted plants).
Careful handling.
Injury and puncture of surfaces greatly increase water loss.

19. Water loss reduction • Proper temperature, R.H.%, packaging, etc.
• Rapid cooling and keeping cold.

20. Water loss reduction
Curing of certain root, bulb, and tuber vegetables.
Waxing and other surface coatings.

21. Water loss reduction plastic films (wraps): act as moisture barriers.
Packaging: Polyethylene or plastic liners.
Wood or plain fiberboard boxes can absorb water.

22. Water loss reduction Influencing the environment:
• Additional moisture to the air (humidifiers).
• Minimizing air movement around the commodity and reducing room air exchanges.
• Maintaining temperature of refrigeration coils within 1oC of the air temperature.

23. Water loss reduction Influencing the environment: Moisture barriers:
• In the walls of storage rooms and transport vehicles.
• Polyethylene liners or curtains within shipping containers.
• Polymeric films for packaging produce.
• Wet the floor in storage rooms.

24. Water loss reduction Influencing the environment:
Use 0f crushed ice in shipping containers and in retail
display of commodities that tolerate direct contact with ice.

25. Water loss reduction
• Sprinkle produce with water during retail marketing.
• Can be used on leafy vegetables, some root vegetables,
and some fruits (peas, sweet corn, summer squash, ect.).