Postharvest Technology: 1/6/2016 Introduction to systems analysis

1/6/2016
Postharvest Technology:
Introduction to systems analysis
Postharvest Losses of Foods of Plant
Origin (A.Kader)
33% of Marketed Produce worldwide
Steven A. Sargent
Professor and Extension
Postharvest Physiologist
Horticultural Sciences Department
University of Florida
Gainesville
Why Study Postharvest Quality?
Estimated Postharvest Losses (%) of
Fresh Produce (A. Kader)
World hunger: 24,000 people die each day
– Mostly children = 100 Boeing 747 planes
crashing each day
Extent of food losses:
– Grains (non-perishable): rice – 10 to 37%
– Fresh Produce (perishable):
US – average 12%; 23% through consumer level
World – 25 to 75%
Developed
countries
Locations
Range Mean
Developing
countries
Range Mean
From production to
retail sites
2-23
12
5-50
25
At retail, foodservice,
and consumer sites
5-30
20
2-20
10
Cumulative total
7-53
32
7-70
32
(Sources: Grolleaud, undated; Kader 2005)
Postharvest Losses of Foods of Plant
Origin (A. Kader)
Quantitative
Qualitative
– Loss of acceptability by consumers
– Loss of caloric and nutritive value
– Loss of edibility
From: Roberta Cook, cited by Kader
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Postharvest Losses
The Goal of Postharvest Technology:
Minimize Losses in Postharvest Quality by
Retarding Senescence and Decay
Worker
removing
unsalable
produce at a
supermarket:
6 to 9% loss
(“shrink”)
Floating Market: Ratchaburi, Thailand
Produce Market: Beijing
Major reasons to discard the selected fruits and vegetables by
the produce department (A. Kader)
Reason
Expired date
Bruises, smashed fruit/vegetables
Juice exudation, leaky fruit
Browning, discoloration
Decay
Overripe
Cuts, punctures or cracks
Pitting, chilling injury
Water-soaking of the tissues (transparent appearance)
Excessive softness
Shriveling, wilting, saggy, flaccid
Dryness of steams, leaves, crown
Loss of gloss, dull color
Defective package
Slimy leaves
Berry easily detached from stems (grape)
(%)
24.9
15.1
14.9
13.7
8.8
5.9
4.1
2.5
2.3
2.2
2.2
1.1
0.9
0.7
0.6
0.1
NUNES, M.C.N., J.P. Emond, M. Rauth, S. Dea, and K.V. Chau. 2009. Environmental conditions encountered during typical
consumer retail display affect fruit and vegetable quality and waste. Postharv. Biol. Technol. 51:232-241.
Fresh Produce
Reaches
Global
Markets
Postharvest losses are cumulative
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New Local Growth Markets
Consumers around the nation are increasingly
looking for locally grown produce
Perceived as fresher
Supports local growers and businesses
– Farmers markets
– Restaurants
– Supermarkets
Florida is the major U.S. producer of fresh fruits
and vegetables during the winter months.
State promotional campaigns help Florida growers.
Florida Census of Agriculture, 2012
Recent Trends In U.S.
Produce Marketing
Specialty Crops
Produce department
is the showcase
Greater variety
Highest profits
>$80 billion in total
sales
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1/6/2016
Convenience- microwavable potatoes
Greater variety...what is this???
Dragon fruit (pitaya)
Fresh-cut fruits & vegetables
Fresh baby corn for export (Thailand to Japan)
-Convenience: cross-merchandising
Value-added products
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1/6/2016
Trends in Foodborne Illness in the U.S.,
1996-2010 (www.cdc.gov)
Gift package – in China
• Unsafe foods cause an estimated 48 million
illnesses, 128,000 hospitalizations and 3,000
deaths each year in the United States.
• Although people from all walks of life can develop
foodborne illness, those who are most at risk
include the elderly,
young children, pregnant
women and their fetuses,
and the immunocompromised.
Fresh-cut fruits
- Convenience
- >$10 billion
& vegetables
Causes of Illness from food
(2003-2008)
-Food safety
& security:
“Triple-washed”
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Figure 1. Relative rates of laboratory-confirmed infections
with Campylobacter, E. coli O157, Listeria, Salmonella, and Vibrio,
compared with 1996--1998 rates, by year --- Foodborne Diseases
Active Surveillance Network, United States, 1996-2010
Multistate Outbreak of Listeriosis Linked to Whole
Cantaloupes from Jensen Farms, Colorado: 2011
Multi-state outbreak
147 illnesses
33 deaths
Preventable
So... how do we minimize
postharvest losses??
Quality Maintenance during
Harvest & Handling
Three primary concerns:
Minimize mechanical injury during
harvest & handling
Cool rapidly after harvest
Minimize risk for cross-contamination
with human pathogens
Food Safety Information
Centers for Disease Control & Prevention:
Intro to Systems Analysis
– www.cdc.gov
Food & Drug Administration: Food Safety:
– www.fda.gov
Unloading apples in Brazil
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1/6/2016
Quality maintenance requires
diligence at all steps during
handling
2. For each component,
define the subcomponents
Component 1
Harvest, transport, packing, shipping
Subcomp
1
Minimize mechanical injuries
Subcomp
2
Subcomp
3
Maintain proper temperature management
What makes up each subcomponent?
HOS 5330 on supermarket visit
Systems Analysis
For example, one component
might be defined as:
Four steps are involved:
1. Identify the overall system
Harvest
– Beginning to end
2. & 3. Identify/analyze the individual
components (options)
– e.g., harvest, transport, pack, cool
Manual
vs.
Machine?
Field Pack
vs.
P-house?
Container
Type?
4. Synthesize the components into a
workable plan
Each subcomponent is also defined.
Ask: What, where, why, how?
1. Define the system
(overall operation)
HARVEST (1)
Field Pack
Transport
PACKINGHOUSE (2)
Overall Operation
Component
1
Component
2
What are the components?
Component
3
Grading & Packing Operations
Palletizing
In this example, there
are 3 components
containing several
subcomponents.
Cooling
SHIPPING (3)
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Before analyzing
postharvest operations...
In Summary...
Determine requirements for the crop
–
–
–
Storage temperature and relative humidity
Appropriate cooling method(s)
Appropriate packing/shipping containers
Postharvest losses are significant, but
they can be significantly reduced
Systems Analysis is a proven method that
can be employed to understand complex
harvest and postharvest operations
Once understood, an action plan can be
developed to change and/or modify the
current system
Class of ‘08
3. Analyze the components
Component 1
Subcomp
1
Subcomp
2
Subcomp
3
Component 2
Subcomp
1
Subcomp
2
Subcomp
3
Component 3
Subcomp
1
Subcomp
2
Subcomp
3
How are the components
and subcomponents inter-related?
4. Synthesize the system
Component 1
Subcomp
1
Subcomp
2
Subcomp
3
Component 2
Subcomp
1
Subcomp
2
Subcomp
3
Component 3
Subcomp
1
Subcomp
2
Subcomp
3
What are the strengths
and weaknesses of each?
What improvements be made?
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