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Title: GUIDELINES AND ACCEPTABLE POSTHARVEST PRACTICES FOR ORGANICALLY GROWN PRODUCE

Author
item Plotto, Anne
item Narciso, Jan
item Baldwin, Elizabeth - Liz

Submitted to: American Society of Horticulture Science Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 4/8/2005
Publication Date: 8/15/2005
Citation: Plotto, A., Narciso, J.A., Baldwin, E.A. 2005. Guidelines and acceptable postharvest practices for organically grown produce. American Society of Horticulture Science Meeting. 40:958.

Interpretive Summary:

Technical Abstract: Organic foods are produced using agricultural practices that emphasize renewable resources and conservation of soil and water. Horticultural crops are grown and processed without synthetic fertilizers, pesticides, ingredients and processing aids. Crops or ingredients derived from genetic engineering, and use of ionizing radiation are prohibited in organic production. The challenge is to deliver produce that has the same safety quality and shelf-life as conventional products, with a limited array of tools available for sanitation and postharvest treatments. The practitioner, as well as the researcher, should be aware of all the points in the chain of postharvest handling and processing where accidental contamination could occur in order to maintain organic integrity. This presentation will review the major steps for a postharvest horticulturist to take when packing, storing, or processing organic crops.