Extending the Shelf Life of Victoria Table Grapes by High Permeability and Fungicide Packaging at Room Temperature

Xu, Wencai; Li, Dongli; Fu, Yabo; Zun-zhong, Liu; Wang, Yajun; Yu, Xuemei; Shang, Wei

doi:10.1002/pts.2002

Cited by 13 publications

(8 citation statements)

References 8 publications

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“…The measured weight loss was similar to the 5% after 10 days and 10% after 14 days at room temperature (25 • C) and 45-70% relative humidity reported by [46] for cv 'Victoria'. After 28 days in cold storage (−0.3 ± 0.7 • C, 81.3 ± 4.1% RH), there was a 2.14% incidence of decay in 2017 and 0.94% in 2018.…”

Section: Physical Losses Along the Simulated Supply Chainsupporting

confidence: 83%

Postharvest Losses in Quantity and Quality of Table Grape (cv. Crimson Seedless) along the Supply Chain and Associated Economic, Environmental and Resource Impacts

2021

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High incidence of postharvest losses is a major challenge to global food security. Addressing postharvest losses is a better strategy to increase business efficiency and improve food security rather than simply investing more resources to increase production. Global estimates show that fruit and vegetables are the highest contributors to postharvest losses and food waste, with 45% of production lost. This represents 38% of total global food losses and waste. However, the lack of primary data on postharvest losses at critical steps in the fruit value chain and the unknown economic, environmental and resource impacts of these losses makes it difficult to formulate mitigation strategies. This paper quantifies postharvest losses and quality attributes of ‘Crimson Seedless’ table grapes at farm and simulated retail levels. Table grapes were sampled from four farms in the Western Cape Province of South Africa, the largest deciduous fruit production and export region in Southern Africa. Mean on-farm losses immediately after harvest was 13.9% in 2017 and 5.97% in 2018, ranging from 5.51% to 23.3% for individual farms. The main reason for on-farm losses was mechanical damage (7.1%). After 14 days in cold storage (−0.3 ± 0.7 °C, 81.3 ± 4.1% RH), mean grape losses were 3.05% in 2017 and 2.41% in 2018, which increased to 7.41% in 2017 and 2.99% in 2018, after 28 days. After 10 days of further storage under simulated market conditions (5.4 ± 0.6 °C, 83.7 ± 2.9% RH), fruit losses were 3.65% during retail marketing and 4.36% during export. Storing grapes under ambient conditions (25.1 ± 1.3 °C and 46.6 ± 6.0% RH) resulted in a higher incidence of losses, increasing from 7.03 to 9.59 and 14.29% after 3, 7 and 10 days, respectively. The socioeconomic impacts of these postharvest losses amounted to financial losses of over ZAR 279 million (USD 17 million according to the conversion rate of 20 October 2020) annually, and this was associated with the loss of 177.43 million MJ of fossil energy, 4.8 million m3 of fresh water and contributed to the emission of approximately 52,263 tons of CO2 equivalent.

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Section: Physical Losses Along the Simulated Supply Chainsupporting

confidence: 83%

Postharvest Losses in Quantity and Quality of Table Grape (cv. Crimson Seedless) along the Supply Chain and Associated Economic, Environmental and Resource Impacts

2021

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“…Therefore, the release of SO 2 will reach a new dynamic equilibrium in sealed freshness‐preserving bags. Only a low concentration of SO 2 can be produced by the water vapour reacting with sodium metabisulfite, and this effectively preserves fruit from fungal infection …”

Section: Methodsmentioning

confidence: 99%

“…Only a low concentration of SO 2 can be produced by the water vapour reacting with sodium metabisulfite, and this effectively preserves fruit from fungal infection. 15…”

Section: Controllable-release Mechanism Of the Freshness-preserving Pmentioning

confidence: 99%

Preparation and Measurement of Controlled‐Release SO₂ Fungicide Active Packaging at Room Temperature

et al. 2012

Packag Technol Sci

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In this work, we prepared a novel, three-layer-structure packaging film for keeping fruit fresh with a controllable-release amount of SO 2 fungicide. The outer layer was composed of biaxially oriented polypropylene film. The middle layer, prepared by mixing polyurethane adhesive with sodium metabisulfite and calcium sulfite powder, was the generating layer for the SO 2 fungicide. The inner layer consisted of a blended film of ethylene vinyl acetate (EVA) and low-density polyethylene. The water vapour transmission rate and oxygen transmission rate of the composite films, as well as the release amounts of SO 2 in all sealed packaging bags, were measured. Next, the controllable-release mechanism of SO 2 fungicide was investigated, of which a preliminary discussion is included. The results of this experiment showed that the release amounts of SO 2 in packaging bags were controlled by the additional amount of EVA resin contained in the inner layers. The more EVA resin added to the inner layer, the more SO 2 fungicide was produced. Inside the packaging, SO 2 was released continuously for approximately 50 days at room temperature (25º AE 1 C). SO 2 concentrations ranged from 10 to 40 ppm in the freshness-preserving packaging bags, effectively retarding mould growth and keeping the fruits fresh.

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“…The calculated energy consumption in the ordinary transportation, pre-cooling, storage and refrigeration transportation was about 2661. 12 …”

Section: Energy Consumption Analysis In Cold Chainmentioning

confidence: 99%

“…They are the normal chain, the cold insulation chain and the cold chain. The normal chain of the table grapes, which is most and widely used, is mainly applied in short distance transportation, and the table grapes are all transported at the ambient environment in the chain [11][12][13]. The cold insulation chain, which is applied in medium distance transportation, are fully pre-cooled and stored at the low temperature by refrigeration method, and then transported to the market with the method of the cold insulation such as the quilt covering method [14].…”

Section: Introductionmentioning

confidence: 99%

Energy Conservation Potential Assessment Method for Table Grapes Supply Chain

Xiao

Zhang

et al. 2018

Sustainability

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Abstract:Energy consumption is one of the most crucial issues in the table grapes supply chain. However, the potential for energy conservation assessment is still limited because of the complexity of the process. The aim of this paper is to propose an energy conservation potential assessment method in order to increase energy consumption transparency and help managers take appropriate energy conservation measures to reduce the energy consumption in the table grapes supply chain. The conservation potential assessment in three kinds of the supply chain modes (the normal chain, the cold insulation chain and the cold chain), were realized by integrating the actual energy consumption investigated with the unified energy consumption per unit energy factor that represents the energy consumption throughout the entire product lifecycle. According to the comprehensive analysis of the energy consumption compared with the energy conservation potential in actual supply chain of table grapes, the proposed energy conservation potential assessment method could provide a unified method for evaluating the energy conservation potential in different supply chain mode of table grapes. The energy conversation potential in cold insulation chain, which was about 0.985, was the highest and that in cold chain, which was about 0.935, was the smallest. However, the cold chain was still the optimal supply chain for the table grapes because of the characteristics of the longest storage shelf life and the lowest quality decay, and the cold chain energy consumption would be further reduced by adopting the more advanced refrigeration and preservation technologies. The proposed energy conservation potential assessment method could be extended for other supply chain applications to evaluate their own energy conservation potential, and thus, reduce their energy consumption.

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Extending the Shelf Life of Victoria Table Grapes by High Permeability and Fungicide Packaging at Room Temperature

Cited by 13 publications

References 8 publications

Postharvest Losses in Quantity and Quality of Table Grape (cv. Crimson Seedless) along the Supply Chain and Associated Economic, Environmental and Resource Impacts

Postharvest Losses in Quantity and Quality of Table Grape (cv. Crimson Seedless) along the Supply Chain and Associated Economic, Environmental and Resource Impacts

Preparation and Measurement of Controlled‐Release SO₂ Fungicide Active Packaging at Room Temperature

Energy Conservation Potential Assessment Method for Table Grapes Supply Chain

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Extending the Shelf Life of Victoria Table Grapes by High Permeability and Fungicide Packaging at Room Temperature

Cited by 13 publications

References 8 publications

Postharvest Losses in Quantity and Quality of Table Grape (cv. Crimson Seedless) along the Supply Chain and Associated Economic, Environmental and Resource Impacts

Postharvest Losses in Quantity and Quality of Table Grape (cv. Crimson Seedless) along the Supply Chain and Associated Economic, Environmental and Resource Impacts

Preparation and Measurement of Controlled‐Release SO2 Fungicide Active Packaging at Room Temperature

Energy Conservation Potential Assessment Method for Table Grapes Supply Chain

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Product

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Preparation and Measurement of Controlled‐Release SO₂ Fungicide Active Packaging at Room Temperature