Optimal ripeness of fresh fruits and vegetable is often difficult to achieve in supermarket supply-chain, as logisticlead time are often inadequate to guarantee a good quality. Quality evolution knowledge in different conditions during storage could help to synchronize the selling time with best quality. In order to optimize the supply-chain the traditional storage method was compared to the supermarket system, which allows fruit refrigeration. Particulary the main quality parameters of the nectarine cv Stark Red Gold were evaluated, while the fruits were on the shelf at the retailer location (both small retailers and grocery stores). An index D(t) was computed to link the effect of storage conditions to fruit quality. Results showed that 48 hours of traditional preservation without cooled storage results in poor quality, due to loss of both weight and firmness. Night refrigeration slowed down the senescence process and the fruits presented better firmness and less weight loss.

EVOLUTION OF NECTARINES QUALITY PARAMETERS UNDER SIMULATED DISTRIBUTION CONDITION.

BERRUTO, Remigio;PEANO, Cristiana;GIACALONE, Giovanna;CHIABRANDO, Valentina
2003

Abstract

Optimal ripeness of fresh fruits and vegetable is often difficult to achieve in supermarket supply-chain, as logisticlead time are often inadequate to guarantee a good quality. Quality evolution knowledge in different conditions during storage could help to synchronize the selling time with best quality. In order to optimize the supply-chain the traditional storage method was compared to the supermarket system, which allows fruit refrigeration. Particulary the main quality parameters of the nectarine cv Stark Red Gold were evaluated, while the fruits were on the shelf at the retailer location (both small retailers and grocery stores). An index D(t) was computed to link the effect of storage conditions to fruit quality. Results showed that 48 hours of traditional preservation without cooled storage results in poor quality, due to loss of both weight and firmness. Night refrigeration slowed down the senescence process and the fruits presented better firmness and less weight loss.
Quality in chain
Wageningen
6-9 luglio 2003
PROC. INT. CONF. QUALITY IN CHAINS. ACTA HORT.
ISHS
604
775
780
9789066059764
Peaches quality; supply-chain; storage conditions
Berruto R; Peano C; G. Giacalone; Chiabrando V.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/23261
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