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The respiratory behavior of fresh-cut melon under modified atmosphere packaging at various temperatures was characterized to assess the potential for shelf life extension through low-oxygen and to generate information for the development of appropriate packaging conditions. Cantaloupe melon Cucumis melo var. Respiration rates were measured and respiratory quotient calculated once steady-state O 2 and CO 2 partial pressures were achieved inside the packages. These results provide fundamental information to predict package permeability and steady-state p O 2 pkg required to prevent anaerobic conditions and maximize shelf life of fresh-cut cantaloupe. The kinetics of respiration as a function of p O 2 suggests that no significant reductions in respiration rate of fresh-cut cantaloupe can be achieved by lowering O 2 levels.
WATCH RELATED VIDEO: Factor affecting quality of Horticultural cropsContent:
- Key Factors in Vegetable Production
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- Statement of Issues and Justification
- Want to Get Your Favorite Gardener a Truly Useful Gift?
- Preharvest factors and fresh-cut quality of leafy vegetables
- Pre- and Post-harvest Factors Affecting Glucosinolate Content in Broccoli
- Produce Business
- Preharvest and Postharvest Factors Improving Horticultural Product Quality and Shelf-Life
- Postharvest Ethylene: A critical factor in quality management.
Key Factors in Vegetable Production
This can damage your reputation and be expensive to deal with. Not to mention the hundreds of millions of tons of food loss and waste it causes globally per year.
Growers and shippers give their fruits and vegetables the best chance of staying fresh by extending shelf life. Fresh produce can spend up to half its life in transit. There are a few different approaches to shelf life extension, including a few exciting innovations in recent years. The main factors that can affect shelf life are:. So, it makes sense that the methods used to extend shelf life should affect at least one of these factors. Methods to extend shelf life can vary for different types of fruits and vegetables, but there are multiple solutions for most.
An easy step towards extending fruit and vegetable shelf life is to improve packaging. Longer shelf life enables extended seasonality, less food loss, and a higher chance of maintaining freshness. Modified atmosphere packaging MAP works to control the gases that surround an item. For example, limiting the oxygen that surrounds fruit will help to prolong shelf life. From the moment a fruit or vegetable is harvested, you need to make sure your treatments and handling methods are not harming them.
Examples of poor treatment methods can be using contaminated water to clean items or storing them in contaminated boxes. Also, ensuring fresh produce is not subjected to excessive forces will help to ensure they are not damaged. Even minor things can harm shelf life. Keeping standard operating procedures SOPs is important to ensure proper handling. Keeping a low temperature helps to limit decay and slow down microbial growth.
If any part of the cold chain between harvest and the customer is compromised, it can harm the products. It also harmed the appearance upon arrival at the distribution center. There are a few useful methods to record the temperature throughout the cold chain. This data can also be used to enable shelf life prediction. Humidity monitoring is equally important to temperature tracking. The two are often bundled together, as well.
Having high humidity helps to limit moisture loss in fruits and vegetables. Refrigeration can cause humidity loss, so keeping proper humidity levels is crucial to reducing shrink. IoT devices track both temperature and humidity of items from the farm to the customer to identify areas for improvement. Natural, plant-based coverings on fresh produce have generated a lot of buzz lately. One company, Apeel , has even raised a few hundred million dollars in funding for its solution.
Produce degrades by losing water and through oxidation a chemical process requiring oxygen. Apeel is a member of Friends of ChampionsSome stores have implemented using individual plastic coverings on fresh produce to extend the shelf life. It is best to avoid plastic wherever possible.
However, using plastic coverings can be better for the environment than letting food go to waste. If this shocks you, you should learn more about the effects of food waste.Some studies show how certain compounds can reduce the effects of ethylene or limit microbial growth to extend shelf life. One company, StixFresh , claims to extend fresh fruit shelf life by up to 14 days using a sticker that gets placed on the fruit.
While there is plenty of validation in the supply chain left to perform, it is certainly an interesting idea that requires little effort. There is a lot of innovation around pads that can go in the containers of fresh-cut produce. Since farming began, humans have always sought ways to make new varieties that taste better. Now that our planet is more spread out and we ship across the world, creating varieties of produce with longer shelf lives is an area of focus.
For example, the USDA recently released a strawberry with an improved shelf life. If you are open to using new varieties, it is best to keep an eye on what is available and evaluate potential alternatives. Using herb, spice, or plant extracts as antimicrobials can help to prevent spoilage and extend shelf life.
As customers demand safer ingredients, it is important to seek out natural alternatives to chemicals. This can also be a selling point used to win even more customers. There is technology available from OneThird to measure and predict fresh produce shelf life. This can further help to prevent food waste and creates objective standards. Our food loss and waste solutions can also eliminate static testing and improve routing, so decisions are based on freshness. What immediate benefits would you have if you could extend the shelf life of your produce by days, or even weeks?
The answer is probably a lot. Long-haul shipments become a possibility and you will be able to guarantee higher quality fruits and vegetables. There are, however, solutions that make the most of the shelf life you do have by basing decisions off of freshness. FEFO is made possible with shelf life prediction. Growers, shippers, and distributors can prioritize delivery based on freshness with this method. Reducing fresh produce food loss and waste reduces cost, improves brand reputation, and helps meet sustainability goals.
Shelf life prediction is another useful tool for reducing food loss and waste and does not require physical product changes. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
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Last Name. Fruits and vegetables need to be given the best chance to survive long haul shipments. Some benefits of extending shelf life include: Better quality produce Fewer shipments rejected Less food loss and waste Increased margins Better brand reputation There are a few different approaches to shelf life extension, including a few exciting innovations in recent years.
Causes of Reduced Shelf Life To prolong shelf life, you must know what harms fresh produce. Different Methods of Fresh Produce Shelf Life Extension Methods to extend shelf life can vary for different types of fruits and vegetables, but there are multiple solutions for most. Different ways of extending shelf life include: Packaging improvements and modified atmosphere packaging Improving treatment and handling procedures Finding weaknesses in cold chain Monitoring humidity Individual item coverings Smart stickers Absorbent food trays and pads New varieties Natural antimicrobials Packaging Improvements and Modified-Atmosphere Packaging MAP An easy step towards extending fruit and vegetable shelf life is to improve packaging.
Certain pallet covers, carton containers, and sheets can help to control ethylene. Improving Treatment and Handling Procedures From the moment a fruit or vegetable is harvested, you need to make sure your treatments and handling methods are not harming them. Finding Temperature Weaknesses in Cold Chain Keeping a low temperature helps to limit decay and slow down microbial growth. Monitoring Humidity to Identify Improvement Areas Humidity monitoring is equally important to temperature tracking.
Individual Item Coverings Natural, plant-based coverings on fresh produce have generated a lot of buzz lately. Smart Stickers Some studies show how certain compounds can reduce the effects of ethylene or limit microbial growth to extend shelf life.
Absorbent Food Trays and Pads There is a lot of innovation around pads that can go in the containers of fresh-cut produce. Switching Varieties Since farming began, humans have always sought ways to make new varieties that taste better. Natural Antimicrobials Using herb, spice, or plant extracts as antimicrobials can help to prevent spoilage and extend shelf life.
An Important Note About Validating Results It is important to validate that whatever solutions you use actually extend shelf life.You can have more shipments accepted, less shrink and loss, and improved margins. Share on Facebook. Follow us. Leave a Reply Want to join the discussion? Feel free to contribute!
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Owing to several presumed health-promoting biological activities, increased attention is being given to natural plant chemicals, especially those frequently entering the human diet. Glucosinolates GLs are the main bioactive compounds found in broccoli Brassica oleracea L. Their regular dietary assumption has been correlated with reduced risk of various types of neoplasms lung, colon, pancreatic, breast, bladder, and prostate cancers , some degenerative diseases, such as Alzheimer's, and decreased incidence of cardiovascular pathologies. GL's synthesis pathway and regulation mechanism have been elucidated mainly in Arabidopsis. However, nearly 56 putative genes have been identified as involved in the B.
Factors that influence consumer purchase of fresh-cut mango products include consistency of color and texture plus price in comparison with the price of whole.
Statement of Issues and Justification
Skip to search form Skip to main content Skip to account menu You are currently offline. Some features of the site may not work correctly. DOI:Watada and Nathanee P. Ko and Donna A. Watada , N. Minott Published 1 November Biology Postharvest Biology and Technology Fresh-cut products, also known as lightly or minimally processed products, are highly perishable because a large proportion of their surface area is without epidermis, the outer protective layer of tissue.
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Preharvest factors and fresh-cut quality of leafy vegetables
Annals of Microbiology volume 69 , pages — Cite this article. Metrics details. Interest in fresh vegetables is on the increase due to their protective effects against several diseases. Listeria monocytogenes is a human pathogen easily found in vegetables. The purpose of this review article is to analyse the influence of the agricultural practices applied in pre-harvest, the environmental biotic and abiotic factors characterising the cultivation field, as well as the handling procedures at harvest that might greatly influence the presence and the levels of L. This review article describes the routes of L.
Pre- and Post-harvest Factors Affecting Glucosinolate Content in Broccoli
By: Sarah Louise Klose December 20,From its range of grocery stores to its variety of restaurants, Detroit offers plenty of opportunities for wholesalers, distributors and retailers to market fresh produce. But independent grocers in Detroit are important to the fabric of the city, too. Independents have a 6. Ben B. Schwartz wholesales fresh fruits and vegetables to local Detroit grocery stores. The primary supplier for independent stores and foodservice companies has been building partnerships since it was established in
Crop quality. Low temperatures reduce energy use and increase sugar storage. Thus, leaving crops such as ripe winter squash on the vine during cool, fall nights.
Improving crop quality and shelf-life is a challenge in the context of the global horticultural food supply. Horticultural crops are an important source of carbohydrates, proteins, organic acids, vitamins, and minerals for human nutrition and health. In addition to the health benefits that can derive from their consumption, fruit and vegetable can also function as precious sources of bioactive compounds for food functionalization or nutraceutical preparations. To improve quality and reduce the losses, producers and handlers should understand the biological, environmental, and technological factors affecting quality and deterioration.
Preharvest and Postharvest Factors Improving Horticultural Product Quality and Shelf-LifeRELATED VIDEO: Raw Product Quality Considerations — FreshCutTV
In this work the quality of fresh cut nopal NVFC packed in three plastic layers during low temperature storage was evaluated. Keywords: : Opuntia ficus-indica L.The preparation of the fresh cut product includes operations peeled, cut and sliced, among others that cause mechanical damage and cell disruption, and induce an increase in the rate of respiration and ethylene production as well as the synthesis of secondary metabolites, reducing the shelf life of these products. Symptoms of damage include fading, hazing in the areas of cutting, flaccidity and decreased their nutritional value Artes et al. The nopal fresh cut NVFC is a presentation widely accepted in certain markets and for their preparation, the cladodes modified stem or stalk of nopal is washed fillet and cuts either in pictures or in strips, and packaged in polystyrene trays covered with plastic layer or plastic bags Rodriguez,The latter causes a change in color from bright green to olive green appearance of cooked nopal Rodriguez,
Postharvest Ethylene: A critical factor in quality management.
Jump to navigation Skip to Content. The storage life of fresh fruit and vegetables varies with type, variety and pre-harvest conditions. There is scope to control storage life through postharvest management of the two most important determinants of storage life and quality — respiration and transpiration. Proper control of temperature and relative humidity is the key to maximising storage life and marketable quality. Harvested horticultural products are living tissues with continuing metabolism after harvest.
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