7. ESTENSIONE VITA
COMMERCIALE (TRATTAMENTI
FISICI/CHIMICI)
SISTEMI NON DISTRUTTIVI
MODELLI PREDITTIVI (ATTRIBUTI
QUALITATIVI, SHELF LIFE, ETC.)
SICUREZZA ALIMENTARE
SOSTENIBILITÀ DELLE
OPERAZIONI POSTRACCOLTA
(MATERIALI, PROCESSI,
IMPIANTI)
MECCANISMI DI BASE
(GENOMICA, PROTEONOMICA,
METABOLONOMICA, ETC.)
8. Continuous microwave treatment to control postharvest brown rot in
stone fruit (Sisquella et al.)
Antioxidant changes during postharvest processing and storage of
leek (Allium ampeloprasum var. porrum) (Bernahert et al.)
Segregation of apricots for storage potential using non-destructive
technologies (Feng et al.)
Automatic image analysis and spot classification for detection of
fruit fly infestation in hyperspectral images of mangoes (Haff et al.)
Pulsed light effects on surface decontamination, physical qualities
and nutritional composition of tomato fruit (Aguilò-Aguayo et al.)
Tomato shelf-life extension at room temperature by hyperbaric pressure treatment (Liplap et al.)
The metabolism of soluble carbohydrates related to chilling injury in peach fruit exposed to cold
stress (Liplap et al.)
Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage
and sensory quality of fresh-cut pineapple (Zhang et al.)
A new descriptive method for fruit firmness changes with various softening patterns of kiwifruit
(Terasaki et al.)
Aloe vera gel coating maintains quality and safety of ready-to-eat pomegranate arils
(Martinez-Romero et al.)
10. DALLA RICERCA DI BASE AL SUCCESSO
COMMERCIALE: 2 ESEMPI DEGLI ULTIMI
ANNI
11.
12. STRATEGIE:
- CHIMICA (DIFENILAMMINA, ETOSSICHINA)
- ATMOSFERE (ULO, ILOS, DCA)
MOST SERIOUS PROBLEM: FEAR OF
UNDESIRABLE ANAEROBIC EFFECTS, E.G.
OFF-FLAVOURS, SKIN PURPLING, IF THE O2 IS
TOO LOW FOR TOO LONG
= NEED TO KNOW ANAEROBIC
COMPENSATION POINT (ACP)
DPA ED ETOSSICHINA SONO STATI BANDITI (IN
EU E IN DIVERSE PARTI DEL MONDO)
13. CANDIDATES FOR BIOLOGICAL RESPONSE
TO STORAGE CONDITIONS:
(SALTVEIT, 2003)
• RESPIRATORY QUOTIENT
• ANAEROBIC COMPENSATION POINT
• METABOLITES OF ANAEROBIC
RESPIRATION
(ETHANOL, ACETALDEHYDE)
• ETHYLENE PRODUCTION
• EXTERNAL COLOR CHANGES
• NIRS DETERMINED COMPOSITION
• CHLOROPHYLL FLUORESCENCE
14. Oxygen (kPa)
0
50
100
5 10 15
RelativeRespiration
Aerobic Respiration
Overall Respiration
Anaerobic Compensation Point (ACP)
Anaerobic Respiration
FT
RelativeRespiration(CO2)
Respiratory Quotient (RQ)
RQB
IDENTIFICATION OF LOL: ACP
THE O2 CONCENTRATION AT WHICH THE CO2
EVOLUTION IS MINIMUM
The LOL represents the O2 level where respiration changes:
from predominantely aerobic to fermentative.
15. IDENTIFICATION OF LOL: CF
CHLOROPHYLL FLUORESCENCE
A CHLOROPHYLL
FLUORESCENCE (CF)
SENSOR* RESPONDS
TO LOW O2 LEVELS
WITH FLUORESCENCE
SPIKE SIGNALS
*Robert Prange et al. 2002, (2001 at CA-Conference,
Rotterdam), FIRM sensor in “HarvestWatch“ System
by Satlantic
17. The HarvestWatch™ system, developed by AAFC and Satlantic Inc,
Halifax, NS), and distributed via Isolcell Italia S.p.A., uses fluorescence
(Fα) to let storage operators know when their fruit are stressed –
Introduced at the ISHS CA Conference, Rotterdam, 2001.
computer
hub
kennelsensor
FROM PRANGE, 2013
18. Detection of LOL (Fα „spike‟) in a commercial packinghouse
FROM PRANGE, 2013
19. Number of commercial DCA-CF rooms is increasing
every year (1,134 DCA-CF rooms between 2007-2013)
20. ETHYLENE EFFECTS IN POSTHARVEST HORTICULTURE
Desirable Undesirable
Promotes faster, more
uniform fruit ripening
Promotes softening of fruits
Used for degreening of citrus Hastens senescence of plant
tissues
Loosens fruits & nuts for
mechanical harvest
Promotes abscission of leaves
and flowers
Promotes phenolic
metabolism related to
lignification and oxidative
browning
Causes/promotes some
physiological disorders
21.
22. STRATEGIE PER LA RIDUZIONE
DEGLI EFFETTI DELL‟ETILENE
RIMOZIONE DEI FRUTTI
MATURI
INIBIZIONE DELLA SINTESI
INIBIZIONE DELL‟ATTIVITÀ
DEPURAZIONE CHIMICA E/O
FISICA
23. 1-metilciclopropene (1-MCP)
• Formula molecolare: C4H6
• Peso molecolare: 54
• Stato fisico: aeriforme
• Formulazione: α - ciclodestrina in polvere
(zucchero) solubile in acqua (libera il
principio attivo in forma gassosa)
• Marchio commerciale:
EthylBloc™ per specie ornamentali
SmartFresh™ per prodotti commestibili
24. I recettori
dell’etilene sono
presenti sulla
cellula
Le molecole di etilene presenti
nell’atmosfera si legano ai recettori
Ma, non essendo
la chiave giusta,
non attivano il
recettore
Anche le molecole
dell’1-MCP si
legano ai recettori
dell’etilene
25.
26.
27.
28.
29. 0
10
20
30
40
50
60
0 2 4 6 8
Settimane a 0 °C
Durezza(kg)
CONTROLLO IN ARIA
1ppm 1-MCP PER 24h IN ARIA
CONTROLLO IN ARIA + 1ppm C2H4
1ppm 1-MCP PER 24h IN ARIA + 1ppm C2H4
30. 0 50 100 150 200
DURATA RELATIVA (%)
1ppm 1-MCP PER
24h IN ARIA + 1ppm
C2H4
CONTROLLO IN
ARIA + 1ppm C2H4
1ppm 1-MCP PER
24h IN ARIA
CONTROLLO IN
ARIA
37. SEVENTH FRAMEWORK PROGRAMME
THEME 2: Food, Agriculture and Fisheries, and Biotechnology
Collaborative Projects KBBE.2011.2.4-01
COMPREHENSIVE
APPROACH
TO ENHANCE
QUALITY &
SAFETY OF
READY-TO-EAT
FRESH
PRODUCTS
38.
39. L‟Obiettivo generale di QUAFETY è
migliorare la QUALITÀ e SICUREZZA dei
prodotti di IV GAMMA attraverso la messa a
punto di:
• nuovi modelli predittivi e probabilistici, e
strumenti di supporto alle decisioni;
• metodi rapidi e non distruttivi per la
predizione della qualità;
• tecnologie innovative per prevenire,
quantificare e gestire lo sviluppo di
microrganismo patogeni, minimizzando il
rischio per i consumatori e preservando
la qualità.
42. Strumenti rapidi ed
affidabili per la
rilevazione di L.
monocytogenes e di
E. coli O157:H7
Sviluppo di modelli
previsionali delle
proprietà barriera di
film polimerici per
l’imballaggio
Inibizione della
formazione di
biofilm da L.
monocytogenes
Determinazione
della durata della
fase lag di cellule
singole per batteri
patogeni in relazione
alle condizioni
ambientali
Effetto di
trattamenti
termici sugli
attributi
organolettici e
nutrizionali di
prodotti di IV
gamma
Sviluppo di modelli
fisiologici per la
valutazione dei
benefici
dell’atmosfera
modificata su
ortofrutta di IV
gamma
Previsione della
qualità organolettica
e nutrizionale basata
sulle cinetiche di
degradazione di
attributi qualitativi
esterni
Linea robotizzata
per la lavorazione
del melone di IV
gamma basati su
tecniche di analisi di
immagine
Metodi innovativi
sostenibili per la
decontaminazione
superficiale di
meloni
Metodi innovativi di
disinfezione
dell‟acqua
alternativi all‟uso
del cloro
Sistemi a
refrigerazione
passiva per
assicurare la
catena del freddo
dal campo alla
tavola
Identificazione
marker molecolari
per la valutazione
della qualità
Rilevazione e misura
di metaboliti
secondari volatili per
la valutazione non
distruttiva della
qualità
Messa a punto di un
modello ad-hoc per la
stima ex-ante degli
investimenti in
innovazione
tecnologica nel settore
degli alimenti a
contenuto in servizio
Identificazione di
marker molecolari
per l‟identificazione
di contaminanti
microbici
Uso di modelli
previsionali per il
controllo dello
sviluppo di
marciumi e di
sapori anomali su
frutta di IV gamma
Audit nutrizionale e
funzionale per la
produzione di
ortofrutta di IV
gamma
Melone ideale per
la IV gamma:
modello e
applicazione
Identificazione di
marker per la
qualità nutrizionale
e funzionale
Miglioramento della
qualità e della
sicurezza dei
prodotti attraverso
lo sviluppo di
tecniche di
coltivazione
fuorisuolo
Sviluppo di sistemi di
imballaggio attivi e
intelligenti
“Prevalence” di L.
monocytogenes e
di E. coli O157:H7 Trattamenti UV per
migliorare la
qualità e a
sicurezza di
prodotti di IV
gamma
43. IS THERE ANY RELATIONSHIP BETWEEN
APPEARANCE ATTRIBUTES AND THE FATE OF
COMPOUNDS RELATED TO ORGANOLEPTIC AND
NUTRITIONAL QUALITY?
CAN WE THINK OF A TOOL WHICH WOULD ALLOW
TO PREDICT THE FATE OF INTERNAL QUALITY
ATTRIBUTES BY SIMPLY GETTING INFORMATION
ON THE DEGRADATION KINETICS
OF EXTERNAL PARAMETERS?
47. 0 2 4 6 8 10
Days at 5 °C
RELATIVEVARIATION
Hue angle
Total phenols
Firmness
48. FRUITS WERE CUT & STORED AT 5 °C
AND 95% RH FOR 9 DAYS
QUALITY PARAMETERS WERE
MONITORED: EXTERNAL (COLOR,
APPEARANCE SCORE) AND INTERNAL
(FIRMNESS, TA, ACIDS, TSS, SUGARS,
PHENOLS, ANTIOXIDANT ACTIVITY,
AND VITAMIN C)
FOR EACH PARAMETER A
DEGRADATION OVER TIME CURVE
WAS OBTAINED, WHICH WAS FITTED
IN KINETICS OF ZERO AND FIRST
ORDER
n
Qk
dt
Qd
52. 80 60 40 20 0 -20 -40 -60 -80
L*
a*
b*
Acidity
Phenols
Vit C
Fructose
% Variation
marketability
edibility
Amodio et al., 2012
53. The general objective of predicting internal quality, based
on degradation rate of external attributes, will be reached in
3 steps:
OBJECTIVES
The First step is to obtain degradation patterns of
quality parameters of fresh-cut products during time.
The second step is aimed to calculate the
mathematical relationships between external and
internal parameters showing significant kinetics.
The Third step will be aimed to validate the
prediction models
54. Melons and rocket leaves have been used as
model
Experimental conditions includes:
isothermal storage in air;
isothermal storage in different
controlled atmospheres:
Storage in MA packaging with
different gas evolution according
to the temperature.
Non-isothermal condition in air and MAP
OBJECTIVES
55. Sensorial attributes
Appearance Score
Aroma score
Texture score
Translucency score
Sweetness score
Overall quality score
Physical attributes
Firmness (N)
L* value
a* value
b* value
Chroma
Hue angle
Compositional attributes
Vitamin C (mg/100g)
Phenol content
Antioxidant capacity (mg
TE/100 g w.b.)
Titrable acidity
Fructose (g/100 w.b.)
Glucose (g/100 g w.b.)
Sucrose (g/100 w.b.)
Soluble solids (°Bx)
At cutting and during storage different
quality attributes were monitored
MATERIALS
57. Rating Scale Fresh-cut Melon (Cantaloupe)
Score 5 - Excellent
Fresh appearance,
bright color,
firm texture.
Score 4 - Good
Fresh appearance
with minor
symptoms of
translucency on
tissue edges, firm
texture.
Score 3 - Fair
Slightly pale flesh,
noticeable water soaked
areas,
start of softening.
Limit of marketability
Score 2 - Poor
Evident water
soaked tissues,
slimy surfaces.
Limit of edibility
Score 1 - Very Poor
Mushy appearance,
severe tissue damages,
possible bacterial and/or
fungal spoilage.
Deliverable n. 2.6
58. Mathematical Models
Quality Changes were modeled by using Weibull model :
C0 is the initial value of each quality attributes
is the scale factor (days)
is the shape factor (dimensionless)
t is the time (days)
Also, the fraction of not-marketable and not-edible samples
expressed as F=N/Ntot were modeled by the following logistic
model:
X (dimensionless) is the average appearance score
C, A, and B are fitting parameters (dimensionless)
MATERIALS
59. Quality attribute Model Correlation
coefficient (r)
SSE RMSE
Appearance score Zero order kinetic 0.972 0.6051 0.3088
First order kinetic 0.946 1.17 0.5408
Weibull 0.974 0.518 0.4280
Aroma score Zero order kinetic 0.933 0.335 0.2896
First order kinetic 0.947 0.2694 0.2594
Weibull 0.956 0.2254 0.2674
Translucency score Zero order kinetic 0.980 0.0812 0.1426
First order kinetic 0.981 0.1366 0.1848
Weibull 0.990 0.0717 0.1546
Firmness Zero order kinetic 0.994 2.804 0.8373
First order kinetic 0.988 5.563 1.1790
Weibull 0.992 3.43 0.9260
Vitamin C Zero order kinetic 0.926 7.374 1.3580
First order kinetic 0.946 5.416 1.1640
Weibull 0.973 2.718 0.9518
Amodio et al., JAE,
accepted
62. A fraction of 35.8 % of the
samples were no-marketable
A fraction of 4.8% of the
samples were no-edible
A fraction of
20.5% was still
edible
A fraction of
13.5% was still
marketable
RESULTS
0
10
20
30
40
50
60
70
80
90
100
1 2 3 4 5
F
Appearance score
Experimental data
marketability
Edibility
64. 30
40
50
60
70
80
90
100
0 2 4 6 8 10
Ci/C0(qualityindexfraction,%)
Time (days)
Translucency score
Appearance Score
vitamin c
Aroma score
Firmness
AT THE LIMIT OF MARKETABILITY
MELONS PROVIDED 28% OF THE
RECOMMENDED DAILY INTAKE (RDI)
FOR VITAMIN C, WHILE FRESH MELON
SAMPLES PROVIDED 44% OF RDI.
65. Starting from this and other obtained results first
conclusion may be drawn:
accurate modeling in different ambient conditions is
possible both on external and internal quality attribute
degradation rate dependence from time of storage
differs among different attributes
indication of internal quality based on appearence
is possible and will allow to give more information to
consumer and producers on the best timing of
consumption
66. Melons and rocket leaves have been used
as model
For melon only a preliminary trial in air at
5 °C was conducted
For rocket
Isothermal storage in MA packaging
with different gas evolution according
to the temperature;
Validation in non-isothermal condition
in MAP
isothermal storage in air at 3 temperatures;
Isothermal storage at 5 °C texting the individual effect of
lowering O2 and increasing CO2
EXPERIMENTAL
67. Storage in MAP with different gas evolution according
to the temperature
71. Storage in CA: effect of CO2 and temperature RESULTS CA
0
10
20
30
40
50
60
0 2 4 6 8 10
Ascorbicac(mg/100g)
Days
5°C
15°C
20 °C
0
10
20
30
40
0 2 4 6 8 10
Ascorbicacid(mg/100g)
Days
ARIA
5%CO2
10%CO2
20%CO2
Effect of temperature
seems higher than the
effect of CO2
72. RESULTS CA
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
0.9
1
0 1 2 3 4 5 6 7 8 9 10 11
offodors(C(0)/C(i))
Time (days)
0C
5°C
15°C
1
2
3
4
5
0 2 4 6 8
Offodour
Days
20% CO2
10% CO2
5% CO2
Air
CO2 accumulation in
MAP at 15 °C may be
the cause of the off-
odor during the bags
MAP
73. FURTHER ACTIVITIES
We are testing the effect of 0.5%, 3 and 6 % O2
which will allow to determine wether temperature, gas
composition or both, are affecting major quality
changes in rocket
Isothermal storage in MAP for melons and
validation in non isothermal conditions
Further validation would be needed
