Postharvest Handling (eBook)

Front Cover 1
Postharvest Handling: A Systems Approach 4
Copyright Page 5
Contents 6
Preface 16
List of Contributors 18
Chapter 1 Postharvest Handling: A Discipline that Connects Commercial, Social, Natural and Scientific Systems 22
I. Perceptions, needs and roles 22
II. Effects are causes 23
III. Creating extraordinary value 25
IV. Making a difference 27
Bibliography 27
Chapter 2 Challenges in Handling Fresh Fruits and Vegetables 30
I. Handling of fruits and vegetables from farm to consumer 30
A. Production phase operations 31
B. Harvest 31
C. Packing 32
D. Transportation 32
E. Storage 34
F. Retail distribution 34
II. Towards a more integrated approach to handling 35
III. Challenges amenable to systems solutions 36
A. Stress physiology 36
B. Quality management 37
C. Marketing 37
D. Food safety 38
E. Working at the interfaces of the postharvest system 38
Bibliography 39
Chapter 3 Consumer Eating Habits and Perceptions of Fresh Produce Quality 44
I. Current fresh produce eating habits 44
A. Global 45
B. North America 45
II. How do consumers define quality? 47
III. Consumer perceptions of fresh produce quality 48
A. Intrinsic quality cues: the influence of appearance 49
B. Experiential quality attributes: taste, texture and perceptions of freshness 49
C. Credence quality attributes: perceptions of agricultural practices 51
IV. Personal and situational variables that influence fresh produce eating habits 52
A. Accessibility, price and income 52
B. Age and gender 53
V. Concluding comments 56
Bibliography 58
Chapter 4 Testing and Measuring Consumer Acceptance 64
I. Introduction 64
II. Experience and credence attributes 65
III. Acceptance 66
IV. Qualitative tests 67
V. Quantitative tests 67
VI. Testing preference 67
VII. Testing acceptance 68
VIII. Scales 69
IX. Extracting information 70
X. Test sites 70
XI. Consumer segments 71
XII. The necessity for acceptance testing 72
Bibliography 73
Chapter 5 Nutritional Quality of Fruits and Vegetables 78
I. Introduction 79
II. Traditional components 79
A. Water 79
B. Organic acids 79
C. Proteins 80
D. Lipids and fatty acids 80
E. Metabolizable carbohydrates 82
F. Dietary fiber 82
G. Vitamins 86
III. Antioxidants in fruits and vegetables 90
A. Oxidative damage and antioxidants 90
B. Ascorbic acid 91
C. Carotenoids 92
D. Tocopherols and tocotrienols 92
E. Phenolic compounds 92
F. Factors affecting the levels of antioxidants in fruits and vegetables 95
IV. Fruits and vegetables as direct sources of minerals 99
A. General considerations of selected minerals 102
B. Factors influencing mineral content of fruits and vegetables 107
C. Effect of minerals on fruit and vegetable quality and consumer acceptance 111
Bibliography 114
Chapter 6 Value Chain Management and Postharvest Handling: Partners in Competitiveness 128
I. Introduction 128
A. Firms, competitiveness and supply chains 128
B. Supply chain management 129
II. Value chain management 131
A. The concept of value 131
B. Sources and drivers of value 131
C. Value orientation in fresh produce chains 132
III. Value chain management and postharvest systems 137
A. The changing environment of value chain management in the food industry 137
B. Value chain management as a setting for postharvest horticulture 140
C. Postharvest horticulture as a value creation domain 143
IV. The future 146
Bibliography 147
Chapter 7 A Functional Evaluation of Business Models in Fresh Produce in the United States 150
I. A functional evaluation of business models of fresh produce in the United States 151
II. Physical functions 151
A. Manufacturing, processing and packaging 151
B. Transportation 153
C. Storage 154
III. Exchange functions 155
A. Buying and selling 155
B. Price determination 155
C. Risk bearing 157
IV. Facilitating functions 157
A. Standardization and grading 157
B. Financing 158
C. Market intelligence 158
D. Communication, advertising, promotion and public relations 159
V. Market participants and their functions 160
A. Growers 160
B. Packers 161
C. Shippers 162
D. Retailers 163
E. Food service operators 165
VI. Structural issues impacting market functions 166
A. Industry structure 166
B. A functioning market 167
C. Characteristics of agricultural goods and services 168
D. Competing land use issues 168
E. Farmers' markets 169
F. Labor issues 169
G. Sustainability and the produce supply chain 170
VII. Concluding remarks 170
Bibliography 171
Chapter 8 Quality Management: An Industrial Approach to Produce Handling 174
I. Introduction 175
II. Global issues impacting quality management in produce handling 177
A. Dynamic and interconnected supply chains 177
B. Changing market requirements 178
C. Demand for healthful and convenient fresh produce 179
D. Ethical commerce and ethical consumerism 180
E. Contract farming and multiple sourcing 180
III. Meaning, perspectives and orientations of quality 181
A. What is quality? 181
B. Perspective and orientations of quality 182
C. Product quality attributes 184
D. Product quality standards 185
IV. Approaches to quality management 186
A. The need for an industrial approach 186
B. Quality inspection 187
C. Quality control (QC) 188
D. Quality assurance (QA) 194
E. Quality improvement (QI) 202
V. Quality management systems and regimes 203
A. Meaning and rationale 203
B. Good hygiene practices (GHPs) 204
C. Good agricultural practices (GAPs) 205
D. ISO standard for quality management system (ISO 9000 series) 207
E. Hazard analysis and critical control points (HACCP) 210
F. Total quality management (TQM) 215
VI. Current and future prospects for produce quality management 218
Bibliography 219
Chapter 9 Postharvest Regulation and Quality Standards on Fresh Produce 226
I. Setting the task 226
II. Regulation modifies supply chain behavior 227
A. "Supra-regulations" 227
III. The goals of regulation directed at the horticultural sector 231
IV. Levels and examples of regulation 232
V. International trade regulation 234
A. The World Trade Organization (WTO) 234
B. International bilateral trade agreements 236
VI. A language for regulation 236
A. Codex 237
B. The Organisation for Economic Co-operation and Development (OECD) 239
C. The United Nations Economic Commission for Europe (UNECE) 239
D. National standards 240
VII. Regulation within a supply chain 242
VIII. On the regulation of eating quality 246
IX. A case study: technology adoption and regulation of fruit TSS 259
X. Regulatory issues for the future? 262
Acknowledgements 263
References 263
Chapter 10 Fresh-cut Produce Quality: Implications for a Systems Approach 268
I. Introduction 268
A. Consumer trends and the fresh-cut market 270
B. Food safety risks in the fresh- cut chain 272
II. Cultivation management for the fresh-cut industry 273
A. Raw material quality for the fresh-cut industry 273
B. Cultivars 274
C. Growing conditions 276
D. Raw material production 277
E. Raw material harvest and handling 280
III. Processing management for the fresh-cut chain 283
A. The postharvest quality of fresh-cut produce 283
B. Cutting 283
C. Washing systems 287
D. Drying systems 290
E. Packaging 291
F. Storage temperature and cold chain 294
IV. Concluding remarks 296
Acknowledgements 296
Bibliography 296
Chapter 11 Logistics and Postharvest Handling of Locally Grown Produce 304
I. Introduction 305
A. Consumer and farmer awareness of locally-grown produce quality attributes 305
II. Potential benefits 306
III. Barriers to expansion 310
IV. Distribution systems 311
A. Farmers' markets 311
B. Community supported agriculture 313
C. Food service 313
D. Restaurants 315
E. Supermarkets 316
F. Local fresh fruit and vegetable (FFV) distribution in developing countries 316
G. Protection and regulation of unique locally produced foods and vegetables 317
V. Postharvest handling 318
A. Harvesting 320
B. Pre-cooling 320
C. Sorting and grading 321
D. Packaging and packing 321
E. Field packaging 322
F. Storage and transport 323
VI. Logistics 324
A. Product quality and availability 325
B. Traceability and food safety 327
C. Processing, packaging and labeling 328
D. Customer service 329
E. Information flow 330
F. Location 331
G. Distribution and schedule 333
H. Pricing and costs 335
I. Promotion 336
J. Policies and regulations 338
K. Producer abilities and willingness 339
L. Logistic plan monitoring 339
VII. Systems approach with simulation models to improve the logistics of locally-grown produce 340
References 341
Chapter 12 Traceability in Postharvest Systems 354
I. Introduction 354
A. Drivers of traceability 355
B. Definitions of traceability 358
II. Theory of traceability in postharvest systems 359
A. Identifiable units 359
B. Traceability is not absolute 360
C. Precision of traceability 361
D. Tracking 361
E. Tracing 362
F. Tolerances and purity 362
III. Components of traceability systems 363
A. Identification technologies 363
B. Information systems 364
IV. Extended uses of traceability systems 365
A. Grower feedback tools 366
B. Cool chain quality management 367
V. Conclusions 368
Bibliography 368
Chapter 13 Microbial Quality and Safety of Fresh Produce 372
I. Introduction 373
II. Factors affecting microbial quality 373
A. Microbial growth 374
B. Temperature 374
C. Hydrogen ion concentration (pH) 375
D. Moisture content 375
E. Atmosphere 376
F. Time 377
G. Nutrients 377
H. Competing flora 377
I. Plant defense mechanisms 378
III. Microorganisms involved in spoilage 379
A. Background 379
B. Microbial colonization 380
C. Common microbial quality parameters 380
D. Type of spoilage microorganisms 382
IV. Microbial hazards associated with fresh produce 385
A. Background 385
B. Human pathogens involved in outbreaks related to fresh produce 386
C. Interactions of enteric pathogens with fresh produce 389
D. Human pathogens in organically-grown crops 391
E. Potential entry of human pathogens into plants 392
F. Limitation of common disinfectants in removing human pathogens from fresh produce 393
V. Postharvest treatments to maintain microbial quality 395
A. Modified atmosphere packaging (MAP), controlled atmosphere (CA) and active packaging 395
B. Washing, sanitizing treatments 397
C. Warm and hot water treatments 399
D. Ozone 401
E. Photochemical treatment 402
F. Irradiation 403
VI. Future perspectives 404
Bibliography 405
Chapter 14 Sorting for Defects and Visual Quality Attributes 420
I. Background 421
A. Reasons for sorting 421
B. Sorting terminology 422
C. Manual sorting equipment 422
D. Visual perception 422
E. Automated sorting 423
II. Design and operation of manual sorting equipment 424
A. Size of table 426
B. Translation speed 426
C. Product loading 426
D. Rotational speed 426
E. Sorter position 427
F. Lighting 427
G. Location of reject chutes and conveyors 428
H. Defect types 428
III. Analysis of sorting operations 428
A. Sorting performance 429
B. Empirical models 430
C. Signal detection theory 431
IV. Economics of sorting operations 436
V. Summary 439
Bibliography 439
Chapter 15 Non-destructive Evaluation: Detection of External and Internal Attributes Frequently Associated with Quality and Damage 442
I. Introduction 443
II. External appearance 443
A. Color 443
B. Blemishes 444
III. Internal defects 444
A. Magnetic resonance imaging 445
B. X-ray computed tomography 445
IV. Firmness 447
A. Impact analysis 448
B. Acoustic impulse response measurements 448
V. Taste components 450
A. Near-infrared spectroscopy 450
B. Multi- and hyperspectral imaging systems 452
C. Spatially and time-resolved spectroscopy 452
VI. Aroma 453
A. Headspace fingerprinting mass spectrometry (HFMS) 453
B. Electronic noses 454
VII. Conclusions 455
Acknowledgements 455
Bibliography 455
Chapter 16 Stress Physiology and Latent Damage 464
I. Introduction 464
II. Types of postharvest stress 465
A. Abiotic stress 465
B. Biotic stress 475
III. Implications for quality management 477
Bibliography 478
Chapter 17 Measuring Quality and Maturity 482
I. Quality and acceptability 482
II. Commodity-specific quality attributes 483
III. Sample collection and preparation 485
IV. Maturity 486
V. Measuring quality 487
A. Visual evaluation 487
B. Color 490
C. Texture 491
D. Flavor 492
E. Nutrients 493
VI. Sensory evaluation techniques 494
A. Types of sensory tests 494
B. Sample preparation and presentation 495
C. Evaluating purchase and consumption attributes 497
D. Correlating sensory and physico-chemical results 497
VII. Quality in a systems context 498
Bibliography 498
Chapter 18 Modeling Quality Attributes and Quality Related Product Properties 504
I. Introduction 504
II. What is quality? 505
A. Attributes versus properties 507
B. Assigned quality versus acceptance 508
III. Systems approach in modeling 510
A. Process oriented modeling versus statistical models 510
B. Area of dedication 512
IV. Examples of modeling 512
A. Models for storage 513
B. Models for batches 519
C. Models for growth 526
D. Models for globalization 527
V. Conclusions and future developments 528
Bibliography 529
Chapter 19 Refrigeration of Fresh Produce from Field to Home: Refrigeration Systems and Logistics 534
I. Introduction 534
A. The supply chain system 535
B. Important factors to consider 536
II. Logistics supply 537
A. Protocols for domestic, sea and air freight 537
B. Traceability, barcode and labeling 538
C. Product temperature and moisture monitoring 539
III. Refrigeration systems and refrigerant types 546
A. Systems for field chilling at processing and packing locations 547
B. Systems for land trucking, air freight and sea freight transportation 549
C. Systems for produce at grocery stores and display cases 551
D. Home refrigerators 552
E. The cooling chain summary 552
IV. Storage and packaging 552
V. Developing trends 554
References 556
Chapter 20 Postharvest Handling under Extreme Weather Conditions 560
I. Introduction 560
II. Postharvest handling in the tropics 561
III. Postharvest handling in the desert 562
IV. Effect of drastic changes occurring during postharvest handling 565
A. Other important extreme environmental conditions 569
V. Final remarks 572
Bibliography 573
Chapter 21 Advanced Technologies and Integrated Approaches to Investigate the Molecular Basis of Fresh Produce Quality 582
I. Introduction 582
II. Analysis of the transcriptome 585
III. Other "omics" technologies 590
A. Proteomics 590
B. Metabolomics 592
IV. Towards genomics networks and global profiling analysis in horticultural produce 594
References 595
Chapter 22 Challenges in Postharvest Handling 604
I. Postharvest handling 604
II. The need for speed 606
III. The systems approach forces interdisciplinary approach 607
IV. The future: science versus emotions 607
Bibliography 609
Glossary 610
A 610
B 610
C 610
D 610
E 610
F 611
G 611
H 611
I 611
J 611
L 611
M 612
N 612
O 612
P 612
Q 612
R 612
S 612
T 612
U 613
W 613
X 613
Index 614
A 614
B 615
C 615
D 617
E 617
F 618
G 620
H 621
I 621
J 622
K 622
L 622
M 623
N 625
O 625
P 625
Q 627
R 628
S 629
T 631
U 632
V 632
W 633
X 633
Z 633
Series List 634