ECONOMIC ANALYSIS OF POST HARVEST HANDLING METHODS FOR FRESH MARKET MIXED GREENS

Several common methods of post harvest handling and pre-cooling for fresh market bunched greens (turnips, smooth and curly mustard, and collards) were evaluated. Six treatments were evaluated where greens were rehydrated and precooled using different combinations of hydrocooling, slush ice, and shoveled ice with three rehydration methods (hydrocooling, water drench, and water floating). Product temperatures were monitored and overall quality ratings were made after seven days in cold storage. Product quality after seven days was best with hydrocooling and insignificant differences in quality were recorded whether in-box ice was shoveled or slush ice. Turnips were most sensitive to degradation if precooled inadequately. Collards were the least sensitive. Economic analysis was completed using labor and ice cost differentials of selected packing and cooling methods to calculate product volume levels required to amortize relatively high costs of the hydrocooler, slush icer, and ice machine. Extremely large volume is required to fully amortize equipment acquisition costs based on labor cost savings alone. Greater cost savings per box, when comparing the cost of purchased ice to homemade ice, resulted in much lower volume requirements for full amortization. The results indicate that a producer with limited capital would benefit the most economically from acquiring an ice machine. The greatest quality benefit is gained from precooling with the hydrocooler.