Dehydration of fruit during the post-harvest process has long been a challenge for the fruit industry, particularly when long distances must be travelled to reach the export destination. This phenomenon can lead to a significant decrease in the quality of the fruit, particularly in cherries, whose browned pedicel due to dehydration significantly decreases its commercial value. However, thanks to the concept of the “moisture chain”, developed by Sebastián Johnson, general manager of Proyectos Industriales Johnson, an effective solution has been found to address this problem.
The humidity chain invites us to look at post-harvest from a perspective that seeks to identify and characterize the different stages that the fruit goes through during its post-harvest process, taking into account the level of dehydration to which it is exposed. To achieve this, three key factors are taken into consideration: the temperature of the fruit pulp, the ambient temperature, the relative humidity and the time.
The starting point of the moisture chain involves understanding the effect of temperature and relative humidity of the air directly surrounding the fruit. These environmental factors are the basis for calculating the vapor pressure deficit (VPD), which represents a direct indicator of the level of dehydration the fruit will experience at each stage of the process. The higher the VPD, the greater the moisture loss in the fruit.
Along with the DPV, the exposure times at each stage are also taken into account. The length of exposure to certain temperature and humidity conditions will have a significant impact on the level of dehydration of the fruit. By combining the DPV information with the exposure times, it is possible to determine the degree of dehydration the fruit will experience at each stage.
This detailed characterization of fruit dehydration throughout the moisture chain provides growers and exporters with a more accurate view of how fruit condition is affected during the post-harvest process. With this information, appropriate measures can be implemented to minimize dehydration and preserve fruit freshness and quality.
The moisture chain represents a significant advancement in the management of postharvest fruit dehydration, providing the cherry and other fruit industry with an invaluable tool to optimize postharvest processes. By understanding the fruit's DPV needs at each stage, growers can implement specific strategies, such as regulating the storage environment and using humidification technologies to minimize dehydration and extend fruit shelf life.
Sebastián Johnson's work and his innovative approach to the moisture chain have proven their effectiveness in the post-harvest fruit industry, providing practical and effective solutions to reduce dehydration, optimizing processes and contributing with key management. The implementation of this concept has a positive impact on the fruit industry, improving profitability and meeting the demands of the destination markets for our export fruit.
We invite you to follow our future publications in which we will go through the different stages that make up the post-harvest of cherries, completing the humidity chain step by step.
