Stephen Morris - Postharvest Fresh - The storage and handling of fruits and vegetables
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Transcript of Stephen Morris - Postharvest Fresh - The storage and handling of fruits and vegetables
The storage and handling of fresh foods , including fruits and vegetables
Dr Stephen Morris Postharvest Fresh
The challenges for quality during storage and impact on nutritional content.
New technologies and quality monitoring systems for optimal storage and handling
Regulatory changes and issues quality and safety
• Postharvest science provides benefits to the supply chain and reduces waste, therefore making better use of existing resources
• 15-75% of fresh produce is lost - tropical regions and developing nations is higher due to lack of technology & inadequate infrastructure
• More than 66% of value after farm gate (can be up to 90%) , therefore loss in postharvest is more economically significant
• In developed countries, produce has higher ‘value’ • Distance to market is a big factor - modern supply chains span the globe
Dr Stephen Morris Postharvest Fresh
The challenges for quality during storage and impact on nutritional content.
New technologies and quality monitoring systems for optimal storage and handling
Regulatory changes and issues quality and safety
What is the Postharvest Goal?
Postharvest life and quality
Dr Stephen Morris Postharvest Fresh
How
High
How
Fast
Causes of Postharvest Losses
Dr Stephen Morris Postharvest Fresh
Dr Stephen Morris Postharvest Fresh
– major factor leading to wastage
– results in lower market prices
Physical Damage
TYPES OF DAMAGE
Impact
- sharp blow, ie. falling on a hard surface or against another fruit - a fingernail or cutting blade - mechanical harvester - hail etc
Dr Stephen Morris Postharvest Fresh
during storage, tendency is for
water to move from produce to
atmosphere
Water loss results in:
• shrivelling
• softening
• loss of appearance
• loss of saleable weight
• toughening
% water loss resulting in quality
loss varies with produce type
Desiccation
Dr Stephen Morris Postharvest Fresh
Postharvest diseases
Rhizopus rot Brown rot (Monilinia fructicola)
Blue mould
(Penicillium
expansum)
Anthracnose (eg.
Colletotrichum spp.)
Dr Stephen Morris Postharvest Fresh
Physiological disorders
water soaked
appearance of flesh
flesh does not ripen
colour does not change
pitting
of skin
bitter pit
- low
calcium
Dr Stephen Morris Postharvest Fresh
Postharvest Handling Techniques How Can We Reduce Postharvest Losses?
Dr Stephen Morris Postharvest Fresh
Postharvest Handling Techniques
Dr Stephen Morris Postharvest Fresh
Postharvest Processes - Harvest
Transport to packing house
Dr Stephen Morris Postharvest Fresh
Marketing Functions - Australia Packing
Washing
Fungicide
Dr Stephen Morris Postharvest Fresh
Grading and Quality Control Packing Grading
Dr Stephen Morris Postharvest Fresh
Pre-cooled fruit loaded into
refrigerated truck
International transport by sea
Reefer
container
- Reefers are insulated
containers with own
refrigeration units
- Can have CA or MA
Refrigerated Transport
Dr Stephen Morris Postharvest Fresh
Quality Management
Definition of Quality Producer
grade
Dr Stephen Morris Postharvest Fresh
Wholesalers Retailers
Definition of Quality
Dr Stephen Morris Postharvest Fresh
Consumers
Definition of Quality
Dr Stephen Morris Postharvest Fresh
External quality
Appearance
Dr Stephen Morris Postharvest Fresh
Appearance can be improved by:
Dr Stephen Morris Postharvest Fresh
Quality components of fruit and vegetables - internal
Main Factor Component
Dr Stephen Morris Postharvest Fresh
Quality components of fruit and vegetables - internal
Main Factor Component
Organic produce
Dr Stephen Morris Postharvest Fresh
Minimise time to market
Minimise metabolic activity (respiration rate)
Minimise physiological activities
Minimising Quality Losses
Dr Stephen Morris Postharvest Fresh
Changes in acidity and soluble solids in grapes during ripening
0
2
4
6
8
10
12
14
Red/green Red Purple Black Dull black
So
lub
le s
olid
s (
%)
0
1
2
3
Tit
rata
ble
ac
idit
y (
%)
Soluble solids
Titratable acidity
Adapted from Kays, 1991
Dr Stephen Morris Postharvest Fresh
Change in aromatic compounds during ripening of banana fruit
0
200
400
600
800
1000
1200
2 4 5 6 8 10 11 12 13 14 15 16 17 18 19 20 21Days
Co
nc
en
tra
tio
n u
g/1
00
g
400
700
1000
Ca
rbo
n d
iox
ide
mg
/kg
/24
h
CO2 Methyl-3-butyl acetate
2-Pentyl acetate
n-Butyl acetate
Hexyl acetate
Isopentyl alcohol
Adapted from Kays, 1991
Dr Stephen Morris Postharvest Fresh
Colour
light reflected from rotating fruit measured by
photoelectric cells
Images captured and analysed by software, fruit sorted
into defined classifications using colour, diameter and
shape
Dr Stephen Morris Postharvest Fresh
Brix determination (automated, non-destructive) Indication of taste (sweetness)
No damage to fruit
Brix = % of soluble solids
per given weight of juice
www.compacsort.com
Dr Stephen Morris Postharvest Fresh
Quality Management Systems
Dr Stephen Morris Postharvest Fresh
Quality Management Systems
Dr Stephen Morris Postharvest Fresh
Increased Consumption of Fresh Produce and the Occurrence of Foodborne Disease
Sivapalasingam et al., Journal of Food Protection., Vol 67, No. 10, 2004, pp 2342-2353
Dr Stephen Morris Postharvest Fresh
Pathogens & Spoilage Organisms
•
•
Disease:
Dr Stephen Morris Postharvest Fresh
Dr Stephen Morris Postharvest Fresh
Vulnerable Persons Food Safety Scheme Manual Policy and information to help businesses comply with the Food Service to Vulnerable Persons Food Safety Scheme under the Food Regulation 2004
Foods that are normally potentially hazardous include:
• Raw and cooked meats or foods containing raw or cooked meat such as
casseroles, curries, lasagne and meat pies.
• Dairy products and foods containing dairy products such as custard and dairy
based desserts.
• Seafood and foods containing seafood
• Processed fruits and vegetables , for example salads
• Cooked rice and pasta
• Foods containing eggs, beans, or other protein rich foods, for
example Quiche
• Foods that contain any of the above, for example sandwiches
Dr Stephen Morris Postharvest Fresh
Australian Experts Name Foods Most Likely to Cause Food Poisoning Rachel Creasey, 28 Nov 2013 (Australian Food Safety News)
The Seven Foods Most Likely to Give You Food Poisoning
Rice – Once rice cooked Bacillus cereus can start to grow – keep refrigerated and eat promptly
Poultry – Problem can occur due to Salmonella & Campylobacter. Killed if properly cooked but when
raw can contaminate other surface surfaces and foods.
Eggs – Problem with Salmonella on surface of egg shells. Cooking thoroughly can kill them. But when
uncooked, Salmonella with time, can penetrate shell and eventually reach the yolk, with then a huge
increase in bacteria concentration.
Deli Meats – Risk of Listeria, which can grow down to about 2C
Fruit – Problem when grown on ground ie melons, also other fruits. Only ever problem from
contamination usually from water or surfaces containing some trace of faeces. Listeria cannot cross
the skin, but a problem when cut.
Vegetables (especially leafy) and Tomatoes – Salmonella and Listeria can be a problem,
from ground and water splash/ irrigation.
Sprouts – Unfortunately, the ideal temperature and conditions for growing sprouts are also ideal
for bacteria. Keep refrigerated, eat promptly don’t touch if any sign of bacteria.
Dr Stephen Morris Postharvest Fresh
Three Quick Examples of Problems and Solutions
Apples – Benefits and Problems of Technol0gy
Dr Stephen Morris Postharvest Fresh
1-MCP
Combination of CA and 1-MCP
Dr Stephen Morris Postharvest Fresh
Apples in Summer
Dr Stephen Morris Postharvest Fresh
Potatoes – Unusual History
Dr Stephen Morris Postharvest Fresh
Developed ‘Safe’ use of potatoes.
Dr Stephen Morris Postharvest Fresh
Potatoes Adoption
Dr Stephen Morris Postharvest Fresh
Potatoes – Critical Food for Hazaras in Afghanistan
Dr Stephen Morris Postharvest Fresh
Dr Stephen Morris Postharvest Fresh
Eggs – Problem of Compromised Immune System
0
10
20
30
40
50
60
70
80
90
100
0 10 20 30 40 50 60
Hu
ag
h U
nit
s
Estimated Days After Laying
Australia Survey Egg Quality 2008
Brisbane
Melbourne
Sydney
Perth
USDA Grade AA
USDA Grade A
USDA Grade B
Previous Aust, Std
Dr Stephen Morris Postharvest Fresh
Eggs – Problem of Compromised Immune System • Eggs have three strong barriers against bacteria • Egg shell and waxy bloom • Egg white strongly discourages bacterial growth • Membrane around yolk is a strong physical and chemical barrier, breaks down after about 3 weeks at room temperature
Dr Stephen Morris Postharvest Fresh
Eggs – Problem of Compromised Immune System
Dr Stephen Morris Postharvest Fresh
Eggs – Simple temperature and handling protocol would guarantee extra safe and extra fresh eggs for consumer • With current cheap stick on temperature labels can readily
ensure temperature kept below 8C • Label eggs with laying date and use by date 2.5 weeks under
refrigeration below 8C • Ie Three spot label – first changes after 8 h above 8C, second
after 1 day above 8C and third after 48h above 8C • Have monitored cooling and transport protocol • Have special cooking and handling protocol – ie check label
from fridge < 24 h above 8C and cook within 2 hours from fridge.