Maintain the Cold ChainMaintain the Cold Chainaic.ucdavis.edu › events › CAS_05 ›...
Transcript of Maintain the Cold ChainMaintain the Cold Chainaic.ucdavis.edu › events › CAS_05 ›...
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• Harvest when product cool• Protect the product from the sun
• Reduce delays before cooling• Cool product thoroughly ASAP
• Keep product at optimum temperature• Transport to market ASAP
Harvest Harvest
Cooling Cooling
Temporary Storage
Temporary Storage
Maintain the Cold ChainMaintain the Cold Chain
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Transport to MarketTransport to Market
• Use refrigerated loading area• Cool truck before loading• Load pallets towards center of truck• Avoid delays during transport• Monitor product temperature
Harvest
Cooling
Storage
Maintain the Cold ChainMaintain the Cold Chain
50-75% of storage life is spent in a transport vehicle
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Maintain the Cold ChainMaintain the Cold Chain
Transport
Harvest
Cooling
Storage
Handlingat destination
Handlingat destination
• Use refrigerated unloading area• Measure product temperature• Move product quickly to storage area• Transport locally in refrigerated truck• Display/store at proper temp. range
Handling at homeor Foodservice outletHandling at home
or Foodservice outlet• Is problematic!!!!
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3. 3. Increased use of controlled and Increased use of controlled and modified atmospheres modified atmospheres O2, CO2, C2H2 removal, N2, other gases
•• Traditional Use of CA/MATraditional Use of CA/MA–– Long term storage of fruits and vegetablesLong term storage of fruits and vegetables
•• Recent Uses of CA/MARecent Uses of CA/MA–– Minimally processed productsMinimally processed products–– ShortShort--term mixed storage/transportterm mixed storage/transport–– Pest and disease controlPest and disease control
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For Different Products, Different Atmospheres are Beneficial
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Oxygen
Carbon Dioxide Ethanol
Acetaldehyde Visual Quality
Off-Odors
Temperature Effects on Salad Products
0ºC10ºC20ºC
Peiser & Cantwell
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•
• Useful:– Part of normal fruit ripening– Accelerates ripening– Causes abscission
• Problematic:– Accelerates ripening– Accelerates senescence– Causes abscission– Bitterness in carrots
4. Control detrimental ethylene effects4. Control detrimental ethylene effects
Postharvest Handling Challenges for Specialty CropsPostharvest Handling Challenges for Specialty CropsPostharvest Handling Challenges for Specialty Crops
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CompatibilityCompatibilityIssuesIssues•• TemperatureTemperature•• Relative HumidityRelative Humidity•• EthyleneEthylene•• OdorOdor
Transportation
Distribution warehouses
Retail & FS outlets
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Overcoming ethylene effectsOvercoming ethylene effects1.1. Avoid Avoid (Don’t mix products; electric forklifts)(Don’t mix products; electric forklifts)
2.2. Remove Remove (ventilate, oxidize, absorb(ventilate, oxidize, absorb))3.3. Inhibit production Inhibit production (temperature, MA, AVG, (temperature, MA, AVG,
molecular engineeringmolecular engineering) ) 4.4. Inhibit action Inhibit action (temperature, MA, 1(temperature, MA, 1--MCP, MCP,
molecular engineering)molecular engineering)
5.5. GermplasmGermplasm selection, creationselection, creation
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• Cultivar and variety selection, creation• Stage of maturity at harvest critical • Appropriate postharvest handling conditions• Marketing period short rather than long
5. 5. Improved sensory & nutritional qualityImproved sensory & nutritional qualitySugars, acids,Aroma volatilesAmino acids, etc.
Antioxidants, pigments, Phenolics, glucosinolates,etc.
Postharvest Handling Challenges for Specialty CropsPostharvest Handling Challenges for Specialty CropsPostharvest Handling Challenges for Specialty Crops
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Factors that influence U.S. Consumers’ Produce Purchases
0 20 40 60 80 100 120
Fresh Trends, 1990. Vance Research Services.
% of Consumers
Taste/FlavorFreshness, ripenessAppearance
Nutritional valuePrice
Storage lifeCertified safe, testing
Convenient, preparedSizeIn-season
Bulk (loose) displayCalorie content
Growing region/countryOrganic
PrepackagedBrand name
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Tomato Composition & FlavorTomato Composition & Flavor
High Sugar
Low Acid High Acid
Low Sugar
TARTTART
SWEETSWEET HIGH FLAVORHIGH FLAVOR
LOW FLAVORLOW FLAVOR
Sugars: 3Sugars: 3--6%6%Acids: 0.2Acids: 0.2--0.8%0.8%
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Focus More on Maintaining QualityThan Extending Shelf-life
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6. 6. Increased product diversityIncreased product diversity
At retail: 140 products 1979325 products 1999