Causes of crop spoilage in the vegetable storehouse

Listed below are the various sources that cause spoilage of fruits and vegetables during long-term storage and the corrective measures that should be taken to minimize and mitigate the effects.

1. Mechanical damage.

Causes:

• Improper harvesting methods;
• Poor handling, threshing, husking, cleaning, grading, or drying;
• Traumatic methods of transportation and loading (e.g. use of hooks).

Consequences:

• Weight loss;
• Loss of quality (nutritional value, appearance);
• Increased vulnerability to infestation by insect pests and fungi. 

Countermeasures:

• Pay attention to maximum temperatures when drying!
• Use safe methods when harvesting, transporting, processing and storing;
• Use caution when handling bags or crates;
• Repair or replace damaged bags or crates;
• Do not use hooks to carry bags or crates;
• Keep an eye on the condition of pallets (e.g., remove protruding nails).

2.  High temperature

Causes:

• Inappropriate storage design (improper location, insufficient shade and ventilation facilities, lack of insulation);
• Mass reproduction of pests and fungi;
• Insufficient aeration of the storage room;
• High level of humidity.

Consequences:

• Weight loss;
• Loss in quality (nutritional value, appearance);
• Good conditions for the development of pests;
• Moisture condensation, followed by fungal development.

Countermeasures:

• Approach the design of vegetable storage very responsibly - this will help avoid most mistakes!
• Provide shade for the storage units or silos (e.g. with wide eaves or shading trees);
• Maintain an optimal temperature (ventilate the storage facility);
• Conduct pest control treatments;
• Store bags or boxes on pallets to improve aeration;
• Maintain a space of 1 m around all stacks.

3. High humidity

Causes:

• Insufficient drying before storage;
• High relative humidity in the room;
• Structural defects and damage to the storage room (unsuitable materials, leaky floor, walls and roof, holes, cracks, etc.);
• Temperature imbalances (e.g., day/night) in the storage room followed by condensation;
• Mass reproduction of pests.

Important: for products stored on the floor (bulk method) or in contact with the walls, the risk increases.

Consequences:

• Loss in quality;
• Loss in weight;
• Fungal development and formation of mycotoxins;
• Swelling and germination;
• Damage to the storage structure.

Countermeasures:

• Dry produce well before storage;
• Repair and seal the storage facility;
• Keep the relative humidity in storage as low as possible (option: controlled atmosphere);
• Store bags or crates on pallets;
• Provide a space of 1 m around all stacks;
• Conduct pest control treatments;
• Avoid temperature differences (day/night) in the storage area by ventilation.

4. Insect pests

Causes of infestation:

• Introduction from infested lots, cross-infestation from neighboring lots or storage facilities;
• Migration from waste or garbage
• Use of infested bags or crates.

Consequences:

• Loss in weight;
• Loss of quality (impurities such as droppings, cocoons and insect parts, reduced nutritional value, threat to the health of the end user);
• Increased temperature and humidity.

Countermeasures:

• Harvest at the right time;
• Choose resistant varieties;
• Keep transportation equipment clean;
• Remove infected fruit before storage;
• Make sure produce is dry before putting in storage;
• Prevent the introduction of pests by checking for infestations before storage;
• Clean the storage room daily;
• Keep the temperature and relative humidity as low as possible (option: controlled atmosphere);
• Prevent pests from entering by sealing the storage area (windows, doors, vents);
• Repair any damage to the storage area immediately;
• Store old and new batches separately;
• Clean empty bags and crates thoroughly and treat them against insects if necessary;
• Conduct pest control treatments;
• Rotate supplies on a first-come, first-served basis.

5. Microorganisms

Causes of contamination:

• High moisture content in stored produce;
• High relative humidity in storage;
• Condensation;
• Humidity and dampness caused by insects.

Consequences:

• Loss of quality (smell, taste, color, nutritional value);
• Formation of mycotoxins;
• Slight weight loss (mold);
• Further increase in temperature and humidity;
• Further condensation.

Countermeasures:

• Sufficiently dry produce before storage;
• Keep the relative humidity in storage as low as possible (controlled atmosphere);
• Store bags and crates on pallets;
• Allow 1 m space around all stacks;
• Conduct pest control treatments.

6. Rodents

Causes of Infestation:

• Penetration of rodents through poorly closed doors, windows, vents, holes;
• Lack of barriers;
• Lack of hygiene in the storage facility and the surrounding area (possible hiding and breeding places).

Consequences:

• Weight loss;
• Large quality losses due to contamination of produce with feces and urine;
• Product contamination by pathogenic agents (typhoid, rabies, hepatitis, plague, etc.);
• Damage to materials and equipment (bags, crates, doors, electrical cables).

Countermeasures:

• Prevent rodent entry by sealing the storage facility from rats;
• Keep the storage facility and surrounding area clean;
• Place traps;
• Carry out rodent control measures.

7. Birds

Causes:

• Open or broken doors, windows, vents or roofs.
• Consequences:
• Weight loss;
• Damage to bags or crates;
• Contamination of stored produce with manure and pathogenic agents.

Countermeasures:

• Protect storage facilities from birds (make repairs, install grates or nets);
• Remove all bird nests from the storehouse and surrounding area.

• Vegetable storage