Strawberry Production Chain: Application of a Lca Model

Peano, C.; Girgenti, Vincenzo; Giuggioli, Nicole Roberta; Bounous, Michele

doi:10.17660/actahortic.2012.940.67

Cited by 1 publication

(1 citation statement)

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“…According to Kantor et al (1997), the annual edible food available to the U.S is reduced by about 27% due to food spoilage and waste at retail and consumer levels and fruits and vegetables are one of the main categories responsible for food losses and waste (Kantor, Lipton, Manchester, & Oliveira, 1997). This percentage is especially significant in the context of a life cycle assessment (LCA) study for food systems where input factors, including energy, water irrigation, packaging and transportation, are considered (Heller & Keoleian, 2000;Peano, Girgenti, Giuggioli, & Bounous, 2012). It is such a relevant issue that the Environmental Protection Agency (EPA) and the United State Department of Agriculture (USDA) both raise awareness about food waste management and assist entities of the U.S food chain to meet their food-waste goals through initiatives such as "EPA's Food Recovery Challenge" and "U.S. Food Waste Challenge".…”

Section: Introductionmentioning

confidence: 99%

Evaluation of chlorine dioxide as an antimicrobial against Botrytis cinerea in California strawberries

Arango

Rubino

Auras

et al. 2016

Food Packaging and Shelf Life

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A B S T R A C TStrawberries are highly sensitive to deterioration by microbial decay after harvest and Botrytis cinerea is one of the most common diseases that infect them. Previous work has reported successful extension of strawberry shelf life through the use of chlorine dioxide (ClO 2 ) gas treatments. In this study, California strawberries purchased at retail stores were treated with continuously generated ClO 2 gas over concentrations ranging from 0.01 to 5.0 mg/L for durations ranging from 7 to 1000 min to determine how ClO 2 gas impacts fungal mortality and fruit quality as a function of treatment concentration, treatment duration, and ClO 2 absorption by the fruit. Repeated measures and Gompertz models were used to infer on the efficacy of the ClO 2 gas, and a novel method was used to quantify the ClO 2 absorption by fresh produce. It was found that ClO 2 gas treatments have minimal effect at delaying the onset or growth rate of Botrytis cinerea for treatments followed by incubation at 4 or 22 C even when corrected for natural variability of Botrytis cinerea presence among batches of strawberries, indicating that treatments are not sufficient for shelf-life extension.

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Section: Introductionmentioning

confidence: 99%