Postharvest precooling of fruit and vegetables: A review

Duan, Yanran; Wang, Guan‐Bang; Fawole, Olaniyi Amos; Verboven, Pieter; Zhang, Xinrong; Wu, Di; Opara, Umezuruike Linus; Nicolaı̈, Bart

doi:10.1016/j.tifs.2020.04.027

Cited by 124 publications

(53 citation statements)

References 100 publications

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“…The method that is the most suitable choice depends on various factors such as product characteristics, efficiency, scale, packaging, and economic viability [6]. Rapid precooling retards the physiological disorders and quality degradation of fruit and vegetables and extends the storage period or shelf-life by removing field heat [7]. A similar result was found in broccoli treated with hydrocooling, having effects on the reduced weight loss of broccoli after 21 days of storage compared with room-cooled broccoli [8].…”

Section: Introductionmentioning

confidence: 89%

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Improving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing

Dirapan

Boonyakiat²,

Poonlarp

2021

Horticulturae

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Poor and inconsistent quality is a major barrier to increasing produce consumption, and the lack of shelf-life after purchase is the quality issue at retail displays of produce. This research aimed to investigate and identify cooling techniques, namely vacuum cooling and package icing used in supply chains, and any resulting extension of broccoli shelf-life, maintenance of physicochemical quality, and delay in microbial growth at retail stores. Broccoli (Brassica oleracea var. italica cv. Montop) sustainably grown in the highlands of northern Thailand, Chiang Mai Province, under the Royal Project Foundation was experimented on vacuum cooling and package icing were selected to precool broccoli to 4 ± 1 °C. The effects of vacuum cooling using a final pressure of 0.6 kPa for 30 min and package icing using liner Styrofoam boxes (the best ratio of broccoli to crushed ice was 1:1 w/w) on physicochemical qualities, microbial growth, and shelf-life in simulated refrigerated retail displays were examined. The results illustrated that the shelf-life and quality of broccoli could be extended using both vacuum cooling and package icing. Both precooling techniques inhibited the yellowing of florets, provided high sensory scores, delayed microbial growth, and could be able to extend the shelf-life of broccoli. However, package icing offered greater potential for maintaining quality, especially retaining bioactive compounds, and extending shelf-life, thereby increasing the produce market window from 5 to 12 days at 8 ± 1 °C with 85% RH. Therefore, package icing was recommended in the supply chain for fresh broccoli cv. Montop grown in northern Thailand.

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Section: Introductionmentioning

confidence: 89%

“…Every replicate was chosen at random, and each broccoli floret was taken at three different positions of the area by measuring at the same point throughout the analysis [26]. Then, the value was calculated as in Equations ( 6) and (7).…”

Section: Color Evaluationmentioning

confidence: 99%

Improving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing

Dirapan

Boonyakiat²,

Poonlarp

2021

Horticulturae

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“…Forced air cooling, hydro-cooling, liquid ice-cooling and vacuum cooling are the most commonly used precooling techniques [125][126][127]. All involve the fast transfer of heat from the produce to a cooling medium, such as air or water.…”

Section: Removing Field Heatmentioning

confidence: 99%

“…In the first experiment, the crucial question will be whether the adapted forced air-cooling system can penetrate homogeneously the bulk of fruit in the hopper. Flow field uniformity is regarded as an important factor that affects not only the effectiveness and the energy consumption of forced air cooling [126]. Concerning the second experiment, it can be expected that hydrocooling will offer a suitable solution, however, this method can only be applied when the olives are processed immediately thereafter.…”

Section: Removing Field Heatmentioning

confidence: 99%

Cold Storage and Temperature Management of Olive Fruit: The Impact on Fruit Physiology and Olive Oil Quality—A Review

et al. 2021

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Cold storage of olive fruit has been the subject of study for over more than 50 years. From the 1990s on, an increasing amount of knowledge is build-up about the impact of the conservation on the physiological response of the fruit as well as on the quality of the extracted oil therefrom. This review offers a comprehensive synopsis of this research, discusses the most important influential factors and summarizes the results on the influence of the studied parameters on both the fruit and the oil. Currently, changing climatic conditions, new harvesting techniques and a more demanding consumer market are triggering the need to broaden this strict focus on conservation. A more dynamic view on the effects of temperature from the moment the fruit is harvested up to the oil extraction process, reveals the necessity to manage this crucial influential factor more diversely. An overview of how this management can take form is structured through a focus on the different phases of the postharvest processing and the widely different harvesting scales. Future prospects of research are presented based on the actual state of the art of cold storage research as well as on the necessities that come forward from a broader fruit temperature management perspective.

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“…Diversas personas autoras (Duan et al 2020, Megersa 2017) mencionan que el objetivo de enfriamiento rápido de productos frecos es reducir la tasa respiratoria y, por ende, extender Se evaluó el impacto de los tratamientos sobre variables de calidad: pérdida de peso, color externo e interno, moho en pedúnculo, deshidratación parcial, translucidez, firmeza, acidez y sólidos solubles. Resultados.…”

Section: Introductionunclassified

Efecto del retraso entre la cosecha y el inicio de enfriamiento sobre la calidad de frutos de piña

Maroto

Murillo

Chinchilla

et al. 2021

RAC

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Introducción. Con frecuencia, la fruta de piña que se cosecha, no puede ser enfriada y empacada inmediatamente, debido a la distancia que existe entre el campo hasta la planta empacadora. La industria indica que seis horas es el tiempo máximo conveniente, pero no hay información publicada al respecto. Objetivo. Determinar el efecto del retraso en iniciar el enfriamiento sobre la calidad de piña (Ananas comosus) var. Dorada Extra Dulce, con simulación de transporte. Materiales y métodos. Se realizaron 4 ensayos en diferentes zonas y épocas (seca y lluviosa). La fruta recién cosechada fue expuesta a temperatura ambiente durante 6, 12, 24 y 48 horas, luego de estos períodos, cada lote de fruta fue desinfectado con cloro a razón de 150 mg.l-1. Se le aplicó fungicida prochloraz 300 mg.l-1, se enceró (cera con base de aceite vegetal), se enfrió por aire forzado durante 4-5 horas hasta alcanzar 12-13°C. Se realizó luego una simulación de transporte y finalmente se almacenó por 21 días a 7,5°C y 85-90% HR. Se evaluó el impacto de los tratamientos sobre variables de calidad: pérdida de peso, color externo e interno, moho en pedúnculo, deshidratación parcial, translucidez, firmeza, acidez y sólidos solubles. Resultados. Después de 12 horas de retraso en el enfriamiento, la calidad de la fruta disminuyó, con un impacto más evidente en la deshidratación, el desarrollo de moho y reducción en la firmeza de la pulpa. El color externo e interno, la translucidez, la acidez titulable y los sólidos solubles totales no se vieron afectados. Conclusiones. El retraso del enfriamiento tuvo un impacto negativo en la calidad de la fruta de piña, especialmente en el desarrollo de moho y la deshidratación parcial de la fruta y un impacto menor en la firmeza de la pulpa. Bajo las condiciones del presente estudio, el retraso máximo permitido en el enfriamiento de la fruta fue de 12 horas.

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Postharvest precooling of fruit and vegetables: A review

Cited by 124 publications

References 100 publications

Improving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing

Improving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing

Cold Storage and Temperature Management of Olive Fruit: The Impact on Fruit Physiology and Olive Oil Quality—A Review

Efecto del retraso entre la cosecha y el inicio de enfriamiento sobre la calidad de frutos de piña

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