Mechanical damage of fresh produce in postharvest transportation: Current status and future prospects

Al-Dairi, Mai; Pathare, Pankaj B.; Al-Yahyai, Rashid; Opara, Umezuruike Linus

doi:10.1016/j.tifs.2022.04.018

Cited by 70 publications

(26 citation statements)

References 64 publications

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“…More so, most of the farmers are small holders who harvest manually so the roots are at risk of bruises, which stress and damage the roots. Also, during packaging and transportation, skin of the roots could remove, causing more bruises to the root and opening them up for rapid spoilage [57]. The packing sacks are also often times over filled with the crops, which can further impair the roots.…”

Section: Perishability Of Root and Tuber Biofortified Crops At Postha...mentioning

confidence: 99%

Appropriate Post-Harvest Technologies for Biofortified Crops Pro Enhanced Utilization, Value Addition, and Micronutrient Retention

Phorbee¹,

Olatunde²,

Aderonmu³

et al. 2023

New Advances in Postharvest Technology

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Biofortified cassava and sweet potato, targeted for vitamin A deficiency reduction in Sub-Saharan Africa, are highly perishable at post-harvest. Appropriate technologies for processing these crops should primarily be protective of their micronutrients otherwise the purpose of their biofortification is defeated. One of the value-added OFSP root products is the puree, which several techniques have been developed for its consistent quality, preservation and packaging. However, use of aseptic packaging and continuous flow microwave system of rapid sterilization have been reported most suitable, for its high temperatures (≥125°C) and short time principle. For biofortified cassava varieties, post-harvest advances have been on drying, moving from sun drying on bare floor to use of raised platform, solar and mechanical drying. Flash-drying technology is an effective and efficient drying technology that uses rapid heat transfer, which makes it suitable for biofortified cassava. With these advanced technologies, OFSP puree, wet or dried and flash-dried biofortified cassava mash can be targeted for diverse end uses in the food industry-baby foods, jam, pastries, and confectionaries. These technologies, with increased adoption through favorable policies, can enhance availability of diverse nutritious food products, utilization, consumption, and commercialization of locally produced staples, for improved food system transformation.

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Section: Perishability Of Root and Tuber Biofortified Crops At Postha...mentioning

confidence: 99%

Appropriate Post-Harvest Technologies for Biofortified Crops Pro Enhanced Utilization, Value Addition, and Micronutrient Retention

Phorbee¹,

Olatunde²,

Aderonmu³

et al. 2023

New Advances in Postharvest Technology

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“…Currently, providing consumers with high‐quality, safe and edible food has become an important issue in the food supply chain 74,75 . Extending the length and complexity of the postharvest supply chain can leave fresh edible mushrooms vulnerable to mechanical destruction.…”

Section: Factors Affecting the Storage Quality Of F Velutipermentioning

confidence: 99%

Recent advances in quality preservation of postharvest golden needle mushroom (Flammulina velutiper)

et al. 2023

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The golden needle mushroom (Flammulina velutiper) is one of the most productive mushrooms in the world. However, F. velutiper experiences continuous quality degradation in terms of changes in color and textural characteristics, loss of moisture, nutrition and flavor, and increased microbial populations due to its high respiratory activity during the postharvest phase. Postharvest preservation techniques, including physical, chemical and biological methods, play a vital role in maintaining postharvest quality and extending the shelf life of mushrooms. Therefore, in this study, the decay process of F. velutiper and the factors affecting its quality were comprehensively reviewed. Additionally, the preservation methods (e.g., low‐temperature storage, packaging, plasma treatment, antimicrobial cleaning and 1‐methylcyclopropene treatment) for F. velutiper used for the last 5 years were compared to provide an outlook on future research directions. Overall, this review aims to provide a reference for developing novel, green and safe preservation techniques for F. velutiper. © 2023 Society of Chemical Industry.

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“…Mechanical damage in fresh produce is the leading cause of postharvest quality damage and losses during handling and other postharvest operations [ 4 ]. Mechanical damage, including bruising in fresh produce during handling and transportation, is attributed to different types of forces such as compression, abrasion, impact, and cutting [ 5 ]. Bruising results from action due to severe external forces on the fresh produce surface when fruit hits other fruit or another rigid surface/body during handling [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Physiological Response of Stored Pomegranate Fruit Affected by Simulated Impact

Pathare

Al-Dairi

Al-Yahyai

et al. 2023

Foods

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Mechanical damage resulting from excessive impact force during handling and other postharvest operations from harvesting to consumption is a critical quality problem in fresh produce marketing. The study investigates the impact of bruise damage, storage temperature, and storage period on the physiological responses of Omani pomegranate fruit cultivar ‘Helow’. Fruits were subjected to low (45°; 1.18 J) and high (65°; 2.29 J) impact levels using a pendulum test by hitting the fruit on the cheek side. Bruised and non-bruised fruit were stored at 5 and 22 °C for 28 days. Bruise measurements, water loss per unit mass, water loss per surface area, firmness, fruit size measurements, geometric mean diameter, surface area, fruit volume, color parameters, respiration rate, and ethylene production rate were evaluated. Bruise area, bruise volume, and bruise susceptibility of damaged pomegranate fruit were increased as impact level, storage duration, and storage temperature increased. Pomegranates damaged at a high impact level and conditioned at 22 °C showed 20.39% weight loss on the last day of storage compared to the control and low-impact-bruised fruit. Firmness and geometric mean diameter were significantly (p < 0.05) reduced by bruising at a high impact level. Impact bruising level and storage temperature decreased lightness, yellowness, browning index, and increased redness over time. Furthermore, the respiration rate was five times higher in the non-bruised and low- and high-impact-injured fruit stored at 22 °C than that stored at 5 °C. The ethylene production rate recorded its highest value on day 21 in high-level-impact-bruised pomegranate fruit. The bruise susceptibility was strongly correlated with the majority of the studied parameters. This study can confirm that bruising can affect not only the visual quality characteristics but also the physiological attributes of pomegranate fruit; therefore, much care is required to preserve fresh produce and avoid any mechanical damage and losses during postharvest handling.

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Mechanical damage of fresh produce in postharvest transportation: Current status and future prospects

Cited by 70 publications

References 64 publications

Appropriate Post-Harvest Technologies for Biofortified Crops Pro Enhanced Utilization, Value Addition, and Micronutrient Retention

Appropriate Post-Harvest Technologies for Biofortified Crops Pro Enhanced Utilization, Value Addition, and Micronutrient Retention

Recent advances in quality preservation of postharvest golden needle mushroom (Flammulina velutiper)

Physiological Response of Stored Pomegranate Fruit Affected by Simulated Impact

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