TopFresh Services

Postharvest shelf life Services

Once vegetables and fruits harvested they are subject to the active process of degradation.

Numerous (biochemical processes) continuously change the original composition of the produce until it becomes unmarketable.

The period during which consumption is considered acceptable is defined as the time of “postharvest shelf life”

TopFresh is offering its expertise to its customers in the filed of postharvest shelf life extension

  • Conducting on-site auditing and technical consultation to ensure correct post-harvest handling of fresh products and quality arrivals

  • Recommending appropriate pre-cooling technologies such as vacuum, forced air, hydro or hydro-vacuum

  • Providing on-site packing instruction

  • Recommending appropriate sanitation technologies

  • Demonstrating container loading for optimal air and temperature distribution, crucial to long term storage and sea transport.

  • Recommending and implementing new, state-of-the-art technologies when appropriate

Cold chain management Services

Fresh fruits and vegetables are living tissues, although they are no longer attached to the plant. They breathe, just as humans do, and their composition and physiology continue to change after harvest.

They continue to ripen and, finally, they begin to die.

Cellular breakdown and death are inevitable, but can be slowed with optimal storage conditions.

Fresh fruits and vegetables need low temperatures (0 C to 1.5C) and high relative humidity (80 to 95 percent) to lower respiration and to slow metabolic and transpiration rates.

By slowing these processes, water loss is reduced and food value, quality and energy reserves are maintained.

Over the years TopFresh experts have gained accumulated experience to deal and advice its customers with the appropriate way to handle fresh fruits & vegetables

  • Harvest during the coolest part of the day

  • After harvesting, protect the crop from direct sunlight.

  • Use light colored crates

  • Place crates in shaded areas in the field until transport to packing house (small temporary or movable shacks can be constructed)

  • Sprinkle potable water over the produce (for selected produce types)

  • Make frequent trips to the packing house

  • Use covered trucks for transport from field to packing house

  • Begin pre-cooling as soon as produce arrives at packing house (unless packing is done in an ambient temperature room)

  • Use humidifiers to reduce dehydration of naked produce during cooling and storage

If using hydro cooling please note

  • Disinfect the water

  • Closely monitor pH, chlorine and temperature

  • Change water frequently or filter if it is re-circulated