• Grading:

            In Trinidad, there are three grades for pumpkins, Grade 1, Grade 2 and Grade 3. Grade 1 pumpkins are free from damage; well-shaped, trimmed, uniform colour and not more than 5 % of the surface area have blemishes including ground spot. Grade 2 pumpkins are free from damage, well shaped, fairly well trimmed, uniform colour, and not more than 10% of surface area have blemishes or ground spot.

            Grade 3 pumpkins are free from serious damage, fairly well shaped, fairly well trimmed, fairly uniform colour and have no more than 20% of surface area blemish and ground spot.

            Only grade 1 and 2 are exported from Trinidad and Tobago.

            Sorting according to size:

            Size

            Weight (kgs)

            Giant

            >25

            Extra large

            15-25

            Large

            10-15

            Medium

            5-10

            Small

            <5

          • In Trinidad pumpkins are classified according to the sizes shown in the above table. Pumpkins are sorted according to colour. Uniform colour accounts for 90% of the surface colour and fairly uniform colour accounts for 85% of the surface colour. The stem should be attached to the fruit and trimmed at a length of 2.5cm. Fruits with cracks, scars, decay, rots or discoloration are discarded.

            Packaging:

            At the packinghouse, fruits are packed in ventilated polypropylene bags weighing 50 lbs, an average of 2-3 fruits; mesh bags or double walled fiberboard boxes with dividers can also be used. Bags are then packed in crates, 15 bags per crate and stored.

            Labeling:

            The bagged pumpkins are then labeled. Labels are placed in the bags with relevant information. Labels aids in proper identification of the fruit, exporter, grades and treatments on the produce.

            Labels for export should contain the following:

          • Name and address of the exporter/packer
          • Common name of the commodity and varietal name
          • Country of origin
          • Net weight of the container /package in kilograms
          • Number of pumpkins per container
          • Approved Farmers identification number
          • Trinidad and Tobago grade

            Storage:

            Pumpkin can be stored for 2-6 months depending on the variety. Good quality pumpkins can be stored at room temperature for a few weeks.
            After packing, pumpkins are stored at 10-16 0C at 60% relative humidity until transported for export or local markets. Storage at high temperature results in excessive loss of weight, color, and culinary qualities, while high humidity promotes rot.
            Long storage periods, pumpkins should be placed in slatted shelves with good ventilation. Fruits must be stored in a dry place and turned at intervals to avoid rotting on one side.

            Chilling Injuries:

            Pumpkins are highly sensitive to chilling injuries; they are prone to chilling injuries if stored below 9 0C. Sunken pits on the surfaces and high levels of decay once fruits are removed from storage are seen as chilling injuries of pumpkins.

            Freezing Injuries:

            Freezing injuries occur below -0.8 0C for pumpkins.

            Ethylene Production:

            Ethylene production can be increased 3-5 times higher if chilling occurs.

            Download Entire Document (*.pdf) Download

           

© National Agricultural Marketing & Development Corporation NAMDEVCO. All rights reserved.
Telephone: (868) 647-3218 Fax: (868) 647-6087