Value Added Opportunities with Value Added Opportunities with Value Added Opportunities with Value Added Opportunities with Tropical Fruits Tropical Fruits Ch Charles Sims l Si Food Science & Human Nutrition U i University of Florida it f Fl id
Opportunities Opportunities Opportunities Opportunities � Convenience to consumers ◦ Mango � Introduce new fruits to consumers Introduce new fruits to consumers ◦ May not try otherwise � Increase profitability � Increase profitability
Examples Examples Examples Examples � Fresh-cut fruits and vegetables g ◦ Carambola, mango, others � Juices, purees, smoothies Juices, purees, smoothies � Wines � Other � Other
Concerns Concerns Concerns Concerns � Food Safety! y ◦ Ready to eat product ◦ Sanitation, temperature control, HACCP? , p , � Quality ◦ What are the limitations in quality shelf-life? What are the limitations in quality, shelf life? � Markets � Economics E i
Fresh Fresh-Cut Fresh Fresh Cut Cut Carambola Cut Carambola Carambola Carambola � Can “lock-in” optimum quality, maturity p q y y � Outside appearance is not so critical � Nice unique appearance as slice � Nice, unique appearance as slice ◦ May encourage more people to try � Opportunities in food service other � Opportunities in food service, other markets
General Process for General Process for Carambola General Process for General Process for Carambola Carambola Carambola � Cultivar is important p � Optimum maturity, ripeness � Washing is critical � Washing is critical � Slicing � Treatment to limit browning T li i b i � Vacuum package � Maintain refrigerated
Research on Pre Research on Pre-Cut Research on Pre Research on Pre Cut Cut Carambola Cut Carambola Carambola Carambola � Cultivar is important p � Browning doesn’t start until package is opened, slices exposed to air ope e , s ces e pose to a � Browning becomes worse with storage � Ascorbic acid also decreases storage � Ascorbic acid also decreases storage � Browning can be limited with treatment � Shelf-life? ◦ 2-4 weeks (color, microbial concerns limit)
Browning in Cultivars/Lines Browning in Cultivars/Lines Browning in Cultivars/Lines Browning in Cultivars/Lines
Browning of Browning of Arkin Browning of Browning of Arkin Arkin During Storage Arkin During Storage During Storage During Storage
Changes in Ascorbic Acid of Changes in Ascorbic Acid of Arkin Changes in Ascorbic Acid of Changes in Ascorbic Acid of Arkin Arkin Arkin
Anti Anti-Browning Treatments of Anti Anti Browning Treatments of Browning Treatments of Arkin Browning Treatments of Arkin Arkin Arkin
Anti Anti-Browning Treatments of Anti Anti Browning Treatments of Browning Treatments of Arkin Browning Treatments of Arkin Arkin Arkin
High Pressure Processing of High Pressure Processing of Arkin High Pressure Processing of High Pressure Processing of Arkin Arkin Arkin
Fresh Fresh-Cut Mango Fresh Fresh Cut Mango Cut Mango Cut Mango � Can lock in optimum quality, ripeness p q y p � Outside appearance not an issue � Very convenient for consumers � Very convenient for consumers � Fairly good shelf-life
General Process for Pre General Process for Pre-Cut Mango General Process for Pre General Process for Pre Cut Mango Cut Mango Cut Mango � Variety? y � Optimum ripeness � Wash � Wash � Peel (by hand?) � Sliced from pit (by hand?) Sli d f i (b h d?) � Package � Keep refrigerated
Research on Pre Research on Pre-Cut Mango Research on Pre Research on Pre Cut Mango Cut Mango Cut Mango � Varieties ◦ Tommy Atkins, Keitt � Shelf-life Shelf life ◦ Up to 5 weeks (3C) � Microbial problems, fresh mango flavor, off-flavor Microbial problems, fresh mango flavor, off flavor � Color, texture changes not big problems � High pressure processing g p essu e p ocess g ◦ Limited microbial growth, but flavor changed
Fresh Mango Flavor Changes Fresh Mango Flavor Changes Fresh Mango Flavor Changes Fresh Mango Flavor Changes
Off Off-Flavor Changes Off Off Flavor Changes Flavor Changes Flavor Changes
Changes in Firmness Changes in Firmness Changes in Firmness Changes in Firmness
Juices from Tropical Fruits Juices from Tropical Fruits Juices from Tropical Fruits Juices from Tropical Fruits � Increasing availability of new, unique juices g y q j ◦ Also purees, “smoothies” � Health benefits? Health benefits? � Can you maintain high quality during processing? processing? � Extraction and processing ranges from difficult to easy difficult to easy � Juices typically heat pasteurized
Wines, Other Products Wines, Other Products Wines, Other Products Wines, Other Products � At least 3 wineries in Florida that specialize in non-grape wines ◦ Many people willing to try new and different y p p g y wines � Other possibilities p ◦ Dried fruit ◦ Salsas, fruit pieces , p ◦ Jellies, preserves ◦ ?????? ??????
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