More Peaches
have not damaged peaches. Still, excessive
amounts of chlorine will result in peach skin
discoloration.
Dump tanks
Water used in cleaning and cooling should
have 100 to 150 ppm free chlorine concen¬
tration. Chlorination can be done with gas
injection or by adding bleach or calcium
hypochlorite tablets. Water pH should be
maintained between pH 6.5 and 7.5 to
maintain recommended free chlorine levels.
Excessive chlorine causes gassing off
(objectionable chlorine odor). The gas can
irritate workers’ skin, is corrosive to equip¬
ment, and increases sanitation costs.
Fruit should never be in contact with
water for prolonged periods. In some cases
fruit can absorb water and anything sus¬
pended in the water. Free water in fruit or in
wounds usually encourages the growth and
survival of microorganisms, including
pathogens harmful to both humans and
plants.
Pest control
The openness of production areas and
many packing facilities makes it almost
impossible to exclude birds, rodents,
domestic animals, or other pests. Daily
cleaning, monitoring for signs of pests,
elimination of potential nesting locations,
and constant vigilance in attending to these
tasks will help reduce risks.
Vehicles
Because of their role in temperature
management, trucks are an important
factor in food safety as well as peach
quality. Prior to loading, trucks should be
inspected for cleanliness. If there are traces
of odors or visible signs of foreign matter,
these should be removed. Pressure clean¬
ing with an appropriate disinfectant is
preferred. In addition to cleanliness, truck
condition should be inspected. Any item in
disrepair that would prevent proper tem¬
perature management of the load must be
repaired, including door seals, condition of
walls and insulation, air delivery chutes,
bulkheads, etc.
Peaches and trailers should be ad¬
equately precooled before loading.
Refrigeration systems are designed to
maintain temperature, not to remove field
heat.
Published by
_ NORTH CAROLINA COOPERATIVE EXTENSION SERVICE _
Distributed in furtherance of the Acts of Congress of May 8 and June 30. 19 14. Employment and program opportunities are
offered to all people regardless of race, color, national origin, sex, age, or disability. North Carolina State University, North
Carolina A&T State University, U.S. Department of Agriculture, and local governments cooperating.
09/02
— JL/VG
G03 43005
Good
Agricultural Practices
for the
Production and
Handling
of Peaches
Sponsored by:
USDA-CSREES
National Integrated Food Safety Initiative
Project Number 00-51110-9722
Southern Regional Fresh Produce Food Safety Training Program
Edited by:
Dennis J. Osborne, Extension Associate, Horticultural Science Department
Douglas C. Sanders, Extension Horticulture Specialist, Horticultural Science Department
Donn R. Ward, Associate Department Head, Food Science
North Carolina State University, Raleigh, North Carolina
