[PPT] - Ensuring fresh, healthy broccoli from farm to fork Tarryn de Beer, PowerPoint Presentation

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Ensuring fresh, healthy broccoli from farm to fork

Tarryn de Beer, Dr Elke Crouch, Prof Karen Theron, Dr Ian Crouch

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Broccoli & Food Security Broccoli & Food Security

Broccoli…

the super food

– High nutrient value, health benefits, anti-cancer – FOOD SECURITY – daily nutritional needs

But…

– Highly perishable – Susceptible to major losses in stores and at home – Losses = less nutrion, less food = ↓Food Security

O2 / CO2 H2O LIM P and YELLOW

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What’s Causing these Losses? What’s Causing these Losses?

Limited technology Poor cold chain handling Unsalable, low nutrient food Limiting infrastructure

SLIDE 4

What’s Causing these Losses? What’s Causing these Losses?

Limited technology Poor cold chain handling Unsalable, low nutrient food Limiting infrastructure

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What’s Causing these Losses? What’s Causing these Losses?

Poor cold chain handling

Poor harvesting techniques
High temperature storage

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What’s Causing these Losses? What’s Causing these Losses?

Poor cold chain handling

Poor harvesting techniques
High temperature storage

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What’s Causing these Losses? What’s Causing these Losses?

M ixed load storage & transport

 Temperature &  Ethylene incompatibilities

Poor cold chain handling Limiting infrastructure

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What’s Causing these Losses? What’s Causing these Losses?

M ixed load storage & transport

 Temperature &  Ethylene incompatibilities

Poor cold chain handling Limiting infrastructure

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What’s Causing These losses? What’s Causing These losses?

Poor packaging
No ethylene inhibitors

Limited technology Poor cold chain handling Limiting infrastructure

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What’s Causing theses Losses? What’s Causing theses Losses?

Water Loss Rot Y ellowing

The consequences
Increased losses
Poor quality

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What’s Causing these Losses? What’s Causing these Losses?

Limited technology Poor cold chain handling Unsalable, low nutrient food Limiting infrastructure

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Combating the Problem of Losses Combating the Problem of Losses Packaging

Ethylene inhibitor

Delays ripening
Limit yellowing
Limit decay

Protect product

Limit water loss
M aintains crispness

ETHYLENE

SmartFresh℠

RESPONSE M ET S AM ACC

SmartFresh℠

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Combating the Problem of Losses Combating the Problem of Losses

Ethylene inhibitor

Delays ripening
Limit yellowing
Limit decay

Protect product

Limit water loss
M aintains crispness

M ET S AM ACC

SmartFresh℠

RESPONSE ETHYLENE

Packaging

SmartFresh℠

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Retail M arket Quality M aintenance Retail M arket Quality M aintenance

Problem:

– M ixed load storage (ethylene) – Sub-optimal temperature exposure – No-packaging

Solution ?

– Apply SmartFresh℠ and Packaging – M ixed load simulation – Plus high temperatures

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Retail M arket Quality M aintenance Retail M arket Quality M aintenance

Packaging

PenPack No bag

Temperature

0°C 7.5°C 12.5°C

Chemical

Control SmartFreshSM Ethylene SF+E

Evaluation day

Day 1 Day 2 Day 3 Day 4…

REP 1 REP 2 REP 3 REP 4

10 °C for 3 days – simulate stores

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Retail M arket Quality M aintenance Retail M arket Quality M aintenance

Gaseous application

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Quality indexing

Colour

Colour score

Hue angle

Respiration & ethylene

CO2, O2, C

2H4

Weight loss

Shrivelling

Water loss

Incidence of rot

M aterials and M ethods M aterials and M ethods

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Storage Results Storage Results

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RESUL TS : Colour Change RESUL TS : Colour Change

M ean rate of change (β) in broccoli colour (% yellowing) during storage at 3 different temperatures after treatment with 3 levels of ripening hormones. Bars with similar letters do not differ on the 5% level (P>0.05).

f f f d e f f a b c d 1 2 3 4 5 6 7 8 9 10 Ethylene Control SF+E

SmartFresh℠

M ean rate of change (β) per day (% yellowing) Treatment

0°C 7.5°C 12.5°C

P < 0.0001 LSD 5%

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SmartFresh℠ reduces rate of colour change

C SF E SF+E C SF E SF+E 9 days at 7.5°C 14 days at 7.5°C

Colour Score : 7.5°C Colour Score : 7.5°C

Ethylene = 3.5 times higher rate of colour change VS. SF

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a b b c a a c c

0.5 1 1.5 2 2.5 3 3.5 4 Ethylene Control SF+E

SmartFresh℠

M ean rate of change (β) per day (% yellowing) Treatment PenPak No Bag

RESUL TS : Colour Change RESUL TS : Colour Change

M ean rate of change (β) of broccoli colour ( % yellowing) stored in two types of packaging after treatment with four levels of ripening related hormones. Bars with similar letter do not differ on the 5% level (P<0.05)

P = 0.0082

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RESUL TS : Weight Loss RESUL TS : Weight Loss

Effect of packaging on weight loss of fresh broccoli heads (‘parthenon’) during storage at three temperatures, after treatment with four hormone related chemical treatments during storage at three temperatures for a maximum of 27 days. g fg fg fg fg f ef ef g ef e d c b a a

2 4 6 8 10 12 14 16 18 20 22 24 26 4 6 10 13 17 24 27 Water loss (%) Days during storage Peninsula Packaging No Packaging P < 0.001

↑ storage by 2

weeks

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Accumulated Water Loss: 0°C Accumulated Water Loss: 0°C

EFFECT OF PACKGING ON WATER LOSS REDUCTION C SF E SF+E C SF E SF+E PENPACK M acro-perforated bag NO PACKAGING

20 days at 0°C

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Shelf-life Results Shelf-life Results

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M aximum storage + 3days quality retail M aximum storage + 3days quality retail

1. Colour change – Y

ellowing – Saleability cut-off point = 25 % yellowing

2. Water loss

– Saleability cut-off point = 5 % weight loss

Storage duration at which both parameters met = maximum storage duration

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Colour Score : 12.5°C (6 + 3d SL) Colour Score : 12.5°C (6 + 3d SL)

5 10 15 20 25 30 35 40 45 50 55 60 65 70 75 80 85 90 95 100

No Bag PenPack Colour score (% yellowing) Packaging type

Control Ethylene

SmartFresh℠

SF+E M aximum storage duration of ‘Parthenon’ broccoli at 12.5°C allowing for 3 days saleable retail at 10°C in terms of % yellowing. Saleability cut-off point at 25%

yellowing. No bag = control; PenPack = industry standard macro perforated lug liner.

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SmartFresh℠ Inhibits yellowing

C SF E SF+E C SF E SF+E PENPACK M acro-perforated bag NO PACKAGING

6 days at 12.5°C + 3 days ambient

Colour Score : 12.5°C (6 + 3d SL) Colour Score : 12.5°C (6 + 3d SL)

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1 2 3 4 5 6 7 8

Control Ethylene

SmartFresh℠

SF+E Water loss (%) Chemical Treatment

PP (6+3d SL) No Bag (6+3d SL)

Accumulated Water Loss: 12.5°C (6+3d SL) Accumulated Water Loss: 12.5°C (6+3d SL)

M aximum storage duration of ‘Parthenon’ broccoli at 7.5°C allowing for 3 days saleable retail at 10°C in terms of % water lost. Saleability cut-off point at 2%. No bag = control; PenPack = industry standard macro perforated lug liner. Bars indicate ± S.E. of the mean for 4 replicates of 3 heads each (n=12).

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Storability Storability

M aximum storage + 3 days Shelf life

12.5°C not recommended

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Colour Score : 7.5°C Colour Score : 7.5°C

C C E E SF SF SF+E SF+E 5 10 15 20 25 30 35 40 45 50 55 60 65 70 75 80 85 90 95 100

PenPack No bag Colour score (% yellowing) Packaging type

C (9+3d SL) E (9+3d SL) SF (9+3d SL) SF+E (9+3dSL) C (14+3d SL) E (14+3d SL) SF (14+3d SL) SF+E (14+3d SL) M aximum storage duration of ‘Parthenon’ broccoli at 0°C allowing for 3 days saleable retail at 10°C in terms of % yellowing. Saleability cut-off point at 25% yellowing. No bag = control; PenPack = industry standard macro perforated lug liner. Bars indicate ± S.E. of the mean for 4 replicates of 3 heads each (n=12)

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SmartFresh℠ Inhibits yellowing

C SF E SF+E C SF E SF+E 9 days at 7.5°C + 3 days ambient

All PenPack broccoli

Colour Score : 7.5°C Colour Score : 7.5°C

14 days at 7.5°C + 3 days ambient

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5 10 15 20 Control Ethylene

SmartFresh℠

SF+E water loss (%) Chemical treatment and packaging

PP (9+3d SL) PP (14+3d SL) NB (9+3d SL) NB (14+3d SL)

Accumulated Water Loss: 7.5°C Accumulated Water Loss: 7.5°C

M aximum storage duration of ‘Parthenon’ broccoli at 7.5°C allowing for 3 days saleable retail at 10°C in terms of % water losr. Saleability cut-off point at 2%. No bag = control; PenPack = industry standard macro perforated lug liner. Bars indicate ± S.E. of the mean for 4 replicates of 3 heads each (n=12).

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Storability Storability

M aximum storage + 3 days Shelf life

M ixed load simulation = 9 days at 7.5°C with

SmartFresh℠

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Colour Score : 0°C Colour Score : 0°C

5 10 15 20 25 30 35 40 45 50 55 60 65 70 75 80 85 90 95 100 Control Ethylene

SmartFresh℠

SF+E

Colour score (% yellowing) Treatment and Packaging type

No Bag (13+3d SL) PenPack (13+3d SL) No Bag (20+3d SL) PenPack (20+3d SL) No Bag (23+3d SL) PenPack (23+3d SL) No Bag (32+3d SL) PenPack (32+3d SL) M aximum storage duration of ‘Parthenon’ broccoli at 0°C allowing for 3 days saleable retail at 10°C in terms of % yellowing. Saleability cut-off point at 25% yellowing. No bag = control; PenPack = industry standard macro perforated lug liner. Bars indicate ± S.E. of the mean for 4 replicates of 3 heads each (n=12).

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5 10 15 20 25 30 35

Control Ethylene

SmartFresh℠

SF+E

Colour score (% yellowing) Packaging type

PP (13+3d SL) PP (20+3d SL) PP (24+3d SL) PP (27+3d SL) NB (13+3d SL) NB (20+3d SL) NB (24+3d SL) NB (27+3d SL)

Accumulated Water Loss: 0°C Accumulated Water Loss: 0°C

M aximum storage duration of ‘Parthenon’ broccoli at 0°C allowing for 3 days saleable retail at 10°C in terms of % water lost. Saleability cut-off point at 2%. No bag = control; PenPack = industry standard macro perforated lug liner. Bars indicate ± S.E. of the mean for 4 replicates of 3 heads each (n=12).

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Storability Storability

M aximum storage + 3 days Shelf life

No Packaging: < 2 days due to water loss With Packaging: 20 days during mixed and non-mixed load simulation when SmartFresh℠ is applied

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Conclusion Conclusion

M ixed loads and unfavourable temperatures

common in cold chain = reduced shelf life and quality

SmartFresh℠ and Packaging = Buffers

– SF limits rate of colour change – Packaging limits water loss – Extend storability and quality – = reduce losses in store / increase food quality

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Creating HOPE with quality Creating HOPE with quality

1. Potential African markets open up

–

Store at 0°C with SmartFresh℠ and Packaging

–

> 20 days still saleable

–

Provide product to areas of low production (too hot)

–

Provide people in Africa with nutritious product

2. Extend season in times of excess

–

Still maintain quality, healthy product

3. Positive for DC’s

–

Store products at 7.5°C with SmartFresh℠ and Packaging

–

Reduce electricity (carbon foot print) by storing at higher temperature

–

M ixed loads not a problem any more

4. Senesce and water loss = ↓nutrional value

–

SmartFresh℠ and Packaging aid in nutritional maintenance

– ↑ moisture protect the ascorbic acid (Vit. C)

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THANK YOU

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