Ensuring fresh, healthy broccoli from farm to fork Tarryn de Beer, - PowerPoint PPT Presentation

Ensuring fresh, healthy broccoli from farm to fork Tarryn de Beer, Dr Elke Crouch, Prof Karen Theron, Dr Ian Crouch

Broccoli & Food Security Broccoli & Food Security • Broccoli… the super food – High nutrient value, health benefits, anti-cancer – FOOD SECURITY – daily nutritional needs • But… – Highly perishable – Susceptible to major losses in stores and at home – Losses = less nutri�on, less food = ↓Food Security LIM P and YELLOW O 2 / CO 2 H 2 O

What’s Causing these Losses? What’s Causing these Losses? Unsalable, Poor cold low chain nutrient handling food Limited technology Limiting infrastructure

What’s Causing these Losses? What’s Causing these Losses? Unsalable, Poor cold low chain nutrient handling food Limited technology Limiting infrastructure

What’s Causing these Losses? What’s Causing these Losses? Poor cold chain handling • Poor harvesting techniques • High temperature storage

What’s Causing these Losses? What’s Causing these Losses? Poor cold chain handling • Poor harvesting techniques • High temperature storage

What’s Causing these Losses? What’s Causing these Losses? Poor cold chain handling • M ixed load storage & transport  Temperature &  Ethylene incompatibilities Limiting infrastructure

What’s Causing these Losses? What’s Causing these Losses? Poor cold chain handling • M ixed load storage & transport  Temperature &  Ethylene incompatibilities Limiting infrastructure

What’s Causing These losses? What’s Causing These losses? Poor cold • Poor packaging chain handling • No ethylene inhibitors Limited technology Limiting infrastructure

What’s Causing theses Losses? What’s Causing theses Losses? • The consequences Y ellowing • Increased losses • Poor quality Rot Water Loss

What’s Causing these Losses? What’s Causing these Losses? Unsalable, Poor cold low chain nutrient handling food Limited technology Limiting infrastructure

Combating the Problem of Losses Combating the Problem of Losses Smart Fresh℠ Packaging Ethylene inhibitor Protect product • Delays ripening • Limit water loss • Limit yellowing • M aintains crispness • Limit decay SmartFresh℠ M ET S AM ACC ETHYLENE RESPONSE

Combating the Problem of Losses Combating the Problem of Losses Smart Fresh℠ Packaging Ethylene inhibitor Protect product • Delays ripening • Limit water loss • Limit yellowing • M aintains crispness • Limit decay ETHYLENE M ET S AM ACC SmartFresh℠ RESPONSE

Retail M arket Quality M aintenance Retail M arket Quality M aintenance • Problem: – M ixed load storage (ethylene) – Sub-optimal temperature exposure – No-packaging • Solution ? – Apply SmartFresh℠ and Packaging – M ixed load simulation – Plus high temperatures

Retail M arket Quality M aintenance Retail M arket Quality M aintenance Evaluation Packaging Temperature Chemical day PenPack 0°C Control Day 1 No bag 7.5°C SmartFresh SM Day 2 12.5°C Ethylene Day 3 REP 1 REP 2 REP 3 REP 4 SF+E Day 4… 10 °C for 3 days – simulate stores

Retail M arket Quality M aintenance Retail M arket Quality M aintenance Gaseous application

M aterials and M ethods M aterials and M ethods Quality indexing  Colour Colour score Hue angle  Respiration & ethylene CO 2 , O 2 , C 2 H 4  Weight loss Shrivelling Water loss  Incidence of rot

Storage Results Storage Results

RESUL RESUL TS : Colour Change TS : Colour Change 10 M ean rate of change ( β ) per day P < 0.0001 a 9 LSD 5% 8 b 7 (% yellowing) 6 0°C 5 c 7.5°C 4 12.5°C 3 d d e 2 1 f f f f f 0 SmartFresh℠ Ethylene Control SF+E Treatment M ean rate of change ( β ) in broccoli colour (% yellowing) during storage at 3 different temperatures after treatment with 3 levels of ripening hormones. Bars with similar letters do not differ on the 5% level (P>0.05).

Colour Score : 7.5°C Colour Score : 7.5°C SmartFresh℠ reduces rate of colour change C SF SF+E C SF E SF+E E 14 days at 7.5°C 9 days at 7.5°C Ethylene = 3.5 times higher rate of colour change VS. SF

RESUL RESUL TS : Colour Change TS : Colour Change 4 a a P = 0.0082 M ean rate of change ( β ) per day a 3.5 3 b 2.5 b (% yellowing) PenPak 2 No Bag 1.5 c 1 c c 0.5 0 SmartFresh℠ Ethylene Control SF+E Treatment M ean rate of change ( β ) of broccoli colour ( % yellowing) stored in two types of packaging after treatment with four levels of ripening related hormones. Bars with similar letter do not differ on the 5% level (P<0.05)

RESUL RESUL TS : Weight Loss TS : Weight Loss 26 a 24 Peninsula Packaging 22 a No Packaging 20 Water loss (%) 18 P < 0.001 16 b 14 ↑ storage by 2 12 c 10 weeks d 8 e 6 ef ef ef 4 fg f fg fg 2 fg g g 0 0 4 6 10 13 17 24 27 Days during storage Effect of packaging on weight loss of fresh broccoli heads (‘parthenon’) during storage at three temperatures, after treatment with four hormone related chemical treatments during storage at three temperatures for a maximum of 27 days.

Accumulated Water Loss: 0°C Accumulated Water Loss: 0°C EFFECT OF PACKGING ON WATER LOSS REDUCTION SF SF+E SF SF+E C C E E PENPACK NO PACKAGING M acro-perforated bag 20 days at 0°C

Shelf-life Results Shelf-life Results

M aximum storage + 3days quality retail M aximum storage + 3days quality retail 1. Colour change – Y ellowing – Saleability cut-off point = 25 % yellowing 2. Water loss – Saleability cut-off point = 5 % weight loss Storage duration at which both parameters met = maximum storage duration

Colour Score : 12.5°C (6 + 3d SL) Colour Score : 12.5°C (6 + 3d SL) 100 95 90 85 Colour score (% yellowing) 80 75 Control 70 65 Ethylene 60 55 SmartFresh℠ 50 45 40 SF+E 35 30 25 20 15 10 5 0 No Bag PenPack Packaging type M aximum storage duration of ‘Parthenon’ broccoli at 12.5°C allowing for 3 days saleable retail at 10°C in terms of % yellowing. Saleability cut-off point at 25% yellowing. No bag = control; PenPack = industry standard macro perforated lug liner.

Colour Score : 12.5°C (6 + 3d SL) Colour Score : 12.5°C (6 + 3d SL) SmartFresh℠ Inhibits yellowing SF+E SF E SF+E C SF C E PENPACK NO PACKAGING M acro-perforated bag 6 days at 12.5°C + 3 days ambient

Accumulated Water Loss: 12.5°C (6+3d SL) Accumulated Water Loss: 12.5°C (6+3d SL) 8 7 6 Water loss (%) 5 PP (6+3d SL) 4 No Bag (6+3d SL) 3 2 1 0 SmartFresh℠ Control Ethylene SF+E Chemical Treatment M aximum storage duration of ‘Parthenon’ broccoli at 7.5°C allowing for 3 days saleable retail at 10°C in terms of % water lost. Saleability cut-off point at 2%. No bag = control; PenPack = industry standard macro perforated lug liner. Bars indicate ± S.E. of the mean for 4 replicates of 3 heads each (n=12).

Storability Storability M aximum storage + 3 days Shelf life 12.5°C not recommended

Colour Score : 7.5°C Colour Score : 7.5°C 100 95 Colour score (% yellowing) 90 C (9+3d SL) 85 80 E (9+3d SL) 75 70 SF (9+3d SL) 65 60 SF+E (9+3dSL) 55 50 C (14+3d SL) 45 40 E (14+3d SL) 35 30 SF (14+3d SL) 25 20 SF+E (14+3d SL) 15 10 E SF SF+E 5 SF C E SF+E C 0 PenPack No bag Packaging type M aximum storage duration of ‘Parthenon’ broccoli at 0°C allowing for 3 days saleable retail at 10°C in terms of % yellowing. Saleability cut-off point at 25% yellowing. No bag = control; PenPack = industry standard macro perforated lug liner. Bars indicate ± S.E. of the mean for 4 replicates of 3 heads each (n=12)

Colour Score : 7.5°C Colour Score : 7.5°C SmartFresh℠ Inhibits yellowing SF SF+E SF E SF+E C C E 9 days at 7.5°C + 3 days ambient 14 days at 7.5°C + 3 days ambient All PenPack broccoli

Accumulated Water Loss: 7.5°C Accumulated Water Loss: 7.5°C 20 15 water loss (%) PP (9+3d SL) 10 PP (14+3d SL) NB (9+3d SL) 5 NB (14+3d SL) 0 SmartFresh℠ Control Ethylene SF+E Chemical treatment and packaging M aximum storage duration of ‘Parthenon’ broccoli at 7.5°C allowing for 3 days saleable retail at 10°C in terms of % water losr. Saleability cut-off point at 2%. No bag = control; PenPack = industry standard macro perforated lug liner. Bars indicate ± S.E. of the mean for 4 replicates of 3 heads each (n=12).

Storability Storability M aximum storage + 3 days Shelf life M ixed load simulation = 9 days at 7.5°C with Smart Fresh℠

Colour Score : 0°C Colour Score : 0°C 100 No Bag (13+3d SL) 95 90 Colour score (% yellowing) PenPack (13+3d SL) 85 80 75 No Bag (20+3d SL) 70 65 60 PenPack (20+3d SL) 55 50 45 No Bag (23+3d SL) 40 35 PenPack (23+3d SL) 30 25 20 No Bag (32+3d SL) 15 10 5 PenPack (32+3d SL) 0 SmartFresh℠ Control Ethylene SF+E Treatment and Packaging type M aximum storage duration of ‘Parthenon’ broccoli at 0°C allowing for 3 days saleable retail at 10°C in terms of % yellowing. Saleability cut-off point at 25% yellowing. No bag = control; PenPack = industry standard macro perforated lug liner. Bars indicate ± S.E. of the mean for 4 replicates of 3 heads each (n=12).