Guidelines and acceptable postharvest practices for organically grown produce

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. Organic operators, professionals servicing the industry, as well as researchers involved in organic production practices, should be aware of all the points in the process of storing, handling and transforming horticultural crops where accidental contamination could occur, and thus compromise organic integrity. This presentation summarizes the major points of the National Organic Program for processing and handling, and gives suggestions for postharvest research. For example, finding organic alternatives for postharvest decay control is critical to maintain food safety. Additionally, ingredients compatible for fresh cut and produce coatings must be developed for the organic market for food safety and competitiveness.