A generic model for keeping quality of vegetable produce during storage and distribution

Tijskens, L.M.M.; Polderdijk, J.J.

doi:10.1016/0308-521x(95)00058-d

Cited by 133 publications

(61 citation statements)

References 11 publications

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“…J. Food Technol., 10 (4): 147-157, 2015 temperature below 8°C, the limiting factor to quality is usually color but above 13 o C firmness is more important limiting factor (Tijskens and Polderdijk, 1996). Besides, low temperature (below 13°C) affects the rate of ripening and flavor development in tomatoes (Toor and Savage, 2006).…”

Section: Introductionmentioning

confidence: 99%

Degradation and Formation of Fruit Color in Tomato (Solanum lycopersicum L.) in Response to Storage Temperature

Tadesse¹,

Ibrahim²,

Abtew³

2015

American J. of Food Technology

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Temperature is the most important environmental factor in the post-harvest life of tomato fruit because it has a tremendous influence on the rate of biological processes, including development of red color and softening of tomato fruit. The objective of this study was to investigate the effect of different storage temperatures on degradation and synthesis of tomato fruit color. The experiment was carried out in the laboratory of post-harvest physiology at Jimma University using CRD arrangement of treatments replicated three times. The experiment had three treatments: tomato fruits stored at 4, 20 and 30°C. The result showed that storage at 4°C significantly (p<0.05) inhibited weight loss, softening and enhancement of lycopene of the fruits during storage compared to 20 and 30°C. Tomato fruits stored at 20 and 30°C showed significant increase in chroma, color index, lycopene, β-carotene, chlorophyll degradation and weight and firmness loss. Also, the rate of reduction in hue angle of fruits stored at 20 and 30°C was low compared to that of the fruits stored at 4°C. Total soluble solids parameter was not affected either by high temperature or low temperature storage. Titratable acid of tomato fruits stored at 4°C had significantly (p<0.05) higher value (0.40%) than fruits stored at 20 and 30°C. The shelf life of the fruits significantly (p<0.05) increased with decreasing storage temperature. The result can serve as a bench mark to warm and humid tropical areas like Jimma in which atmospheric temperature mostly approaches to 30°C.

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Section: Introductionmentioning

confidence: 99%

Degradation and Formation of Fruit Color in Tomato (Solanum lycopersicum L.) in Response to Storage Temperature

Tadesse¹,

Ibrahim²,

Abtew³

2015

American J. of Food Technology

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“…Quality attributes, such as texture, generally change with time, as part of the normal ripening metabolism of the product (Tijskens and Polderdijk, 1996). Those developmental changes directly influenced by O 2 or CO 2 , or driven by the energy supplied by respiration or fermentation, would all be affected by applying MA conditions.…”

Section: Introductionmentioning

confidence: 99%

The effect of modified atmospheres on the rate of quality change in ‘Hass’ avocado

Hertog

Nicholson

Whitmore

2003

Postharvest Biology and Technology

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Gas exchange rates and quality changes of avocados (Persea americana , Mill., cv. 'Hass') stored at 7 8C in 32 different modified atmosphere (MA) conditions generated using a flow-through system, were monitored to characterise their functional relationship. An integrated modelling approach was used to link rates of quality loss to the rate of gas exchange. This revealed a close quantitative relationship between the gas exchange of 'Hass' avocado fruit on one hand and weight loss, colour change and softening on the other, indicating a direct metabolical link between these processes. High CO 2 lowered the respiratory quotient of avocado, an effect which, based on literature, could be explained by a shift from oxidative phosphorylation into the alternative respiratory pathway. In the model approach, the rates of quality degrading processes were linked to oxidative phosphorylation only, assuming this is where ATP was being produced. At high CO 2 levels at aerobic conditions, unaccounted weight loss data indicated a considerable volatile production which, however, was not qualitatively characterised. Both weight loss and colour change indicated the involvement of anaerobic processes at low O 2 levels. At 2 kPa O 2 and 0 kPa CO 2 no CO 2 injury occurred, while the change in hue was minimal, weight loss was minimised, and softening was almost completely inhibited. At such low O 2 levels, no additional benefit was found from raising the levels of CO 2 .

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“…As a result of lack of index reflecting continuous changes of food safety in logistics process, few of essays thus far quantitatively studied the safety in the process of food logistics from the system point of view, instead, most of them focused on food quality loss and risk management in food supply chain [2][3][4][5][6]. Although microbial kinetics model may be used to predict the state of food safety [7][8][9], to be viewed from the safety analysis and optimization of logistics system, it has three aspects of insufficiencies to represent food safety by total bacterial count.…”

Section: Introductionmentioning

confidence: 99%

Safety reliability optimal allocation of food cold chain

Zou¹,

Xie²,

Liu³

2013

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This paper applied the safety reliability of food cold chain logistics to establish reliability allocation model for cold chain systems, designed optimization algorithms, and made a case analysis. By applying system reliability allocation principle, this article firstly built safety reliability allocation model of food cold chain logistics system without cost constraint based on the safety reliability model of food cold chain logistics system, and then it set up optimal decisionmaking model of food cold chain logistics system with cost constraint using the functional relationship between the time, temperature of cold chain logistics and logistics costs. Next, according to the characteristics of the model, a heuristic algorithm was proposed to allocate safety reliability of the system to each cold chain unit so as to achieve the goal of operating costs optimization subject to assurance of overall safety reliability of the cold chain system. Taking the safety impact factor of food cold chain unit as a weight, the article also deduced the equation of reallocation of safety reliability of food cold chain system. In the end, these models were used to optimize the allocation of safety reliability in an example of Sushi cold chain process. It provided a new thought and method to optimally plan the unit safety of food cold chain system as well as reduce the cost of food cold chain.

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A generic model for keeping quality of vegetable produce during storage and distribution

Cited by 133 publications

References 11 publications

Degradation and Formation of Fruit Color in Tomato (Solanum lycopersicum L.) in Response to Storage Temperature

Degradation and Formation of Fruit Color in Tomato (Solanum lycopersicum L.) in Response to Storage Temperature

The effect of modified atmospheres on the rate of quality change in ‘Hass’ avocado

Safety reliability optimal allocation of food cold chain

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