ZON FRUIT & VEGETABLES


Cool video, showing what is involved in getting produce from Field to Supermarket. As a cherry grower and packer, I face similar challenges with the majority of our cherries being picked, packed, shipped and received overseas within 48 hours. This is not an endorsement of Zon Fruit & Vegetables



Saturday, April 27, 2013

Caribbean Papaya Can Grow Substanially Larger


Beautiful Ripe Strawberry Papaya


Ripe Caribbean Solo Papayas


Hawaiian Yellow Papayas



Green Papaya tend to Rot at the Stem instead of Ripening


Strawberry Papaya


Strawberry Papaya


Grades: Hawaiian No.1|No other standard grades
Sizes: 6|8|10|12|Random
Cartons: 4kg/8.8#|4.54kg/10#|11.35kg/25#|35#|40#
Store: Unrefrigerated|Optimum Temperature +10C/50F


Remarks: There are two types of papaya available… the Hawaiian pear-shaped type with a typical weight of one pound (yellow-fleshed and premium red-fleshed)…and the larger Caribbean type which weigh as much as twenty pounds (sold green for salads or ripe for eating out of hand). The Hawaiian types are better eating and more expensive because they are usually picked ripe or near ripe and flown-in (jet-fresh) by plane.

Displaying: Always dummy displays. The Caribbean variety breaks down much more quickly (even while still green and firm). Papaya should be stacked no more than 2-3 layers high with ripe yellow fruit on top (ripe fruit emits a wonderful aroma). Stem rot is the biggest quality problem, however black mold spots will begin to appear on the fruit too if it is not moved within a few days. Cull soft, overripe and moldy fruit from displays, sell as halves, sample or throw out as necessary.




Receiving: If available, check the Lot Number, Grower Number, Packing Date and weigh boxes. Inspect fruit for stem rot, mold and softness. Fruit should be bright, clean, attractive, and firm. Dull looking fruit is a sign of age. If fruit is ripe, open lids to slow the ripening process (Diagram 6B). Reject overripe fruit and fruit in general with an accumulation of more than 10% defects.



PREVIEW & BUY THE PRODUCE CLERK'S HANDBOOK HERE

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