Digital twins for selecting the optimal ventilated strawberry packaging based on the unique hygrothermal conditions of a shipment from farm to retailer

Shrivastava, Chandrima; Schudel, Seraina; Shoji, Kanaha; Onwude, Daniel I.; Silva, Fátima Pereira da; Turan, Deniz; Paillart, M.J.M.; Defraeye, Thijs

doi:10.1016/j.postharvbio.2023.112283

Cited by 21 publications

(14 citation statements)

References 147 publications

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“…Furthermore, as strawberries are nonclimacteric fruits, they are harvested almost fully ripe, presenting high water activity, high sugar content, and low pH . This makes strawberries susceptible to physiological deterioration and also to yeast and mold …”

Section: Resultsmentioning

confidence: 99%

“…21 This makes strawberries susceptible to physiological deterioration and also to yeast and mold. 11 Therefore, a good strategy would be to apply a coating capable of protecting the strawberries at an ambient temperature of 25 ± 5 °C, so that due to the lack of protective skin, the strawberries are also subject to mechanical damage and moisture loss, where the coating will help protect the fruit. The images demonstrate the senescence process of strawberries 22 Control strawberries (without coating) present accelerated browning and high microbial proliferation.…”

Section: Application Of the Film-forming Solution As Anmentioning

confidence: 99%

“…9 Second, Garcia et al 10 showed that it was possible to extend the shelf life of minimally processed strawberries to 15 days, but this extension was achieved with storage at 5 °C, a temperature that is difficult to maintain during most of the production, distribution, and marketing chain of strawberries. 11 In this sense, the objective of this study is to develop a lowcost, biodegradable, and easily accessible edible coating from common ingredients (cassava starch, poly(vinyl alcohol), soybean oil, and lecithin and glycerol), to preserve the quality of the product: fresh strawberries during storage at a storage temperature of 25 ± 5 °C.…”

Section: Introductionmentioning

confidence: 99%

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Biodegradable Coatings Based on Cassava Starch and Poly(Vinyl Alcohol): Potential Application for Prolonging the Shelf Life of Strawberries (Fragaria ananassa) cv. San Andreas

Friedrichsen,

Bruni,

Alves

et al. 2024

ACS Food Sci. Technol.

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Biodegradable edible coatings have become a viable alternative for preserving fruits such as strawberries with a high degree of perishability, extending their postharvest shelf life. The study aimed to develop a biodegradable coating based on cassava starch and poly(vinyl alcohol) to extend the shelf life of strawberries at 25 ± 5 °C, since no formulations or studies were found at this storage temperature. The formation of the composite was confirmed by the signals in the FTIR spectra. The results demonstrate that the presence of soybean oil and lecithin promotes the rearrangement of polymer bonds, ensuring the availability of hydroxyls. Thus, formulation B obtained a hydrophobic surface, justified by the lower moisture content, water solubility, and water vapor permeability. The new material was applied as a coating to fresh strawberries, delaying the senescence process and extending the shelf life of the strawberries at 25 ± 5 °C by 105% compared to the control sample.

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Section: Resultsmentioning

confidence: 99%

Section: Application Of the Film-forming Solution As Anmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Biodegradable Coatings Based on Cassava Starch and Poly(Vinyl Alcohol): Potential Application for Prolonging the Shelf Life of Strawberries (Fragaria ananassa) cv. San Andreas

Friedrichsen,

Bruni,

Alves

et al. 2024

ACS Food Sci. Technol.

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“…FVSC relies on package design for optimal FV quality. Inappropriate packaging may result in insufficient ventilation and cooling which will further result in germination and mold and fungal spores, leading to food loss (Shrivastava et al, 2022(Shrivastava et al, , 2023. Packaging differs based on the type of FV and the target market (Yang et al, 2020).…”

Section: Network/thematic Analysismentioning

confidence: 99%

Implementation of information and communication technologies in fruit and vegetable supply chain: a systematic literature review

Yuvaraj

Basu

Abdulrahman

et al. 2023

IMDS

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PurposeInformation and communication technology (ICT) implementation has demonstrated usefulness in supply chain coordination and efficiency optimization in various industries and sectors. This study investigates the extent of ICT deployment in fruits and vegetable supply chains (FVSC) from “farm-to-fork” to ensure food security.Design/methodology/approachThis paper employs a systematic literature review (SLR) methodology and identified a total of 99 journal articles ranging from 2001 to April 2023 for analysis. The reviewed articles have been classified based on the framework proposed from the perspective of food security. Bibliometric and content analysis is carried out with the final list of articles to extract useful insights.FindingsThe findings reveal that ICT implementation in FVSC is a relatively new research area; researchers have started investigating several aspects of ICT in FVSC through varied research methodologies. Experimental research aimed at addressing food safety and condition monitoring of fruits and vegetables (FV) has started to gain traction while theory building is yet to gain traction in the literature reviewed. Findings indicate further research is required on technologies like blockchain (BCT), artificial intelligence (AI) and machine learning (ML), especially on key objectives such as food security, and the triple-bottom-line approach of sustainability. It also indicates that implementing relevant ICTs in FVSC can help delay, if not avert, the food crisis predicted by Malthusian theory.Research limitations/implicationsThis study used only well-established databases to ensure quality of the studies examined. There is a possibility of missing out on articles from other sources not considered. As a result, future SLR studies may employ additional databases, such as Springer Link, Taylor and Francis, Emerald Insight and Google Scholar. Other methodologies such as expert interviews and extra empirical methodologies may also be employed to give a more balanced picture and insights into ICTs implementation in FVSC.Practical implicationsThis study offers a summative detail of the status of ICT implementation in FVSC and can serve as a reference guide for stakeholders in developing strategies for efficient FVSC management. This research work highlights the impact of ICT implementation in FVSC on the four pillars of food security which include improved availability, accessibility, utilization and stability.Originality/valueThis study focuses on ICT implementation for food security in FVSC. The SLR highlights the gaps and proffers potential solutions that enhance global efforts on food security through ICT-enabled reduction in food waste and food loss in FVSC.

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“…Unfortunately, fresh strawberries (FS) have a short shelf life, which is limited by deterioration caused by microorganisms, weight loss and vitamin degradation during postharvest [9,10]. Temperature control continues to be the most effective preservation method for FS, with temperatures of between 0°C and 2°C being the recommended ones for refrigerated storage of this commodity [11,12]. Meanwhile, packaging is essential for product handling, storage and sale, providing mechanical protection and protection against contamination.…”

mentioning

confidence: 99%

Recent Progress in Modified Atmosphere Packaging and Biopolymeric Films and Coatings for Fresh Strawberry Shelf‐Life Extension

Paulsen,

Barrios,

Bogdanoff

et al. 2024

Packag Technol Sci

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Strawberry (Fragaria × ananassa) is a valuable crop cultivated worldwide. This fruit is mainly consumed fresh and is an important source of vitamin C, fat‐soluble vitamins and carotenoids. However, fresh strawberries (FS) have a limited shelf life. Conventionally, the shelf life of FS has been extended using refrigeration coupled with modified atmosphere packaging (MAP) technology in traditional petroleum‐based polymeric films. Nonetheless, other packaging technologies such as biopolymeric packaging films and edible coatings can also be used to preserve FS with the advantage of presenting similar shelf‐life extension with lower environmental impact. This review article focused on the analysis of the main factors limiting FS' shelf life, as well as a critical discussion about the use of different packaging technologies as alternatives to increasing FS' shelf life. The revised literature revealed that FS are susceptible to microbial deterioration, weight loss and sensory quality decay. Traditional MAP technology can extend the shelf life of FS to 15 days, depending on the gas composition and storage temperature. Meanwhile, active biopolymeric films and edible coatings can be used as emerging alternatives to extend the shelf life of FS. In general, most studies have produced active films and coatings with the objective of reducing microbial growth, weight loss and sensory quality decay of strawberries during storage. Biopolymeric films and edible coatings applied in strawberries can increase the shelf life of these fruits to a similar extent as traditional MAP. The combination of MAP with biopolymeric films and edible coatings could be explored as an alternative to increase the shelf life of FS.

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Digital twins for selecting the optimal ventilated strawberry packaging based on the unique hygrothermal conditions of a shipment from farm to retailer

Cited by 21 publications

References 147 publications

Biodegradable Coatings Based on Cassava Starch and Poly(Vinyl Alcohol): Potential Application for Prolonging the Shelf Life of Strawberries (Fragaria ananassa) cv. San Andreas

Biodegradable Coatings Based on Cassava Starch and Poly(Vinyl Alcohol): Potential Application for Prolonging the Shelf Life of Strawberries (Fragaria ananassa) cv. San Andreas

Implementation of information and communication technologies in fruit and vegetable supply chain: a systematic literature review

Recent Progress in Modified Atmosphere Packaging and Biopolymeric Films and Coatings for Fresh Strawberry Shelf‐Life Extension

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