The temperatures are dropping, which means your garden harvest is coming. It’s harvest time! There are a few techniques that can help you get the most out of what the garden has to offer.
All crops require special care in harvesting. One of the biggest mistakes that growers can make with some plants is to harvest too early, when the fruit is not yet ripe and has not yet developed their full flavor. Another mistake is to harvest some plants too late so that they become too large, hard or moldy, such as cucumbers and summer squash. This article will discuss some considerations for harvesting fruit that we want to eat when it is fully ripe.
The ripening process of garden products is the process by which the taste, color, aroma, and texture obtain their desired level. We can categorize plants into two ripening categories, climacteric and non-climacteric fruits.
Climacteric fruits can ripen on the plant once they reach physiological maturity. These include apples, bananas, blueberries, pears, stone fruits (apricots, nectarines, peaches, and plums), and tomatoes. If harvested “mature green,” it can be ripened after harvest and short-term storage.
Non-climacteric fruits must ripen on the plant if you want perfectly ripe fruit. Once they are harvested, no further ripening takes place. These include berries, cherries, cucumbers, eggplants, grapes, okra, peas, peppers, strawberries, and watermelons. If strawberries are harvested before they turn red, they will not turn red. Watermelons develop most of their sugar content a week before they reach full maturity, making early harvesting undesirable.
The mechanical damage produced can be a serious problem, as the damage can cause water loss, increased respiration rate, and decay. Common injuries include cuts, bruises, and other mechanical injuries. Care must be taken when digging up root crops to avoid contact with the shovel. Containers must be clean; smooth and no rough edges; vented; and not too big. In addition, wear cotton gloves, trim nails, and remove jewelry that can damage produce during harvest. Do not throw bags or baskets of products to avoid injury.
Refrigerate the product as soon as possible after harvesting. Always provide shade to harvested products to avoid heat or sun damage. Harvesting early in the morning or at night helps keep the temperature inside the produce low. Allow the dew to dry if the product is susceptible to fungal diseases.
The risk of bacterial and fungal diseases can be reduced by disinfecting all tools and equipment that come into contact with the product. Avoid placing products on bare ground and clean up any soil contamination from the product to reduce food safety risks. Sometimes, the fruit may fall to the ground before harvest or during harvest. It is best to leave the product on to avoid spoiling the rest of the product.
Cure root and tuber plants intended for storage by exposing them to moist, warm conditions that heal wounds and thicken skins. Fix bulb plants like onions and garlic (by drying the neck tissue and outer skins) before packing and storing.