Post-harvest process to improve shelf life of apples
Post-harvest process to improve shelf life of apples
2019-11-28 From:FoodProcessing Post-harvest losses of fruit and vegetables due to spoilage along the supply chain represent a significant problem which can cost millions. According to FAO (Food and Agriculture Organization of the UN) statistics, almost half of the world's harvest (45%) of fruits and vegetables is lost on its way to the end consumer. The main causes of spoilage are pest or disease infestation and incorrect storage conditions, which can lead to rotting or loss of fresh mass due to respiration and evaporation. The only remedy until now is often the excessive use of chemicals. Researchers from the Institute of Environmental Biotechnology at TU Graz in cooperation with the Austrian Centre of Industrial Biotechnology (acib) and industrial partners have successfully tested ecological methods that improve the storage of apples and sugar beet — representative examples for other types of fruit and vegetables. Institute of Environmental Biotechnology Head Gabriele Berg, PhD student Birgit Wassermann and PhD student Peter Kusstatscher have now successfully tested organic apples with a method that combines the use of hot water treatment (HWT) and biocontrol organisms designed by the researchers. HWT has proven to be a sustainable method for reducing fungal fruit decay after harvest in a large number of crops. In this treatment, apples are briefly dipped into a hot water bath. This 'heat shock' stimulates the apple's natural defence mechanisms, the principle of action has not yet been fully clarified. Nevertheless, there are always outbreaks of pathogens in storage and apples spoil. However, now, using the combined approach with HWT and biocontrol organisms can provide a sustainable and ecologically sound way to reduce apple blight, according to Berg. How was it tested? Does the apple microbiome remain intact? Other applications? Image caption: Gabriele Berg (right), Birgit Wassermann (centre) and Peter Kusstatscher (left) were able to significantly increase the shelf life of apples using a combined method of HWT and biocontrol organisms © Lunghammer – TU Graz
Claims:
The copyrights of articles in the website belong to authors. Please inform us if there is any violation of intellectual property and we will delete the articles immediately.
Relevent Information
more »
» Nestlé to launch meat-free DiGiorno and Stouffer’s products
» IWSR says consumption of hard seltzer in US will triple by 2023 » SipCozy launches non-alcoholic hemp-infused rosé wine » Burger King and Unilever partner for meat-free Rebel Whopper » kp launches sustainable food-to-go range, kp Infinity » Paper-based lidding for tortillas » Morrisons removes black plastic from own brand products » Post-harvest process to improve shelf life of apples » Coke Zero Sugar driving Coca-Cola revenue growth of 8% » Dairy prices are steady, says global dairy commodity update |
Hot Topic
|
Chinese Food Industry Magazine
TEL:886-2-28941823 FAX:886-2-28941837 E-mail:viya@foodsourcings.com
Copyright Notice © 2010 Foodsourcings All rights reserved.
Powered by Foodsourcings & Chinese Food Industry Magazine