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Extending the shelf-life of fruits and vegetables in retail stores - Assessment of an innovative controlled atmosphere solution

Casanovas, Mathieu LU (2019) MTTM01 20191
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Abstract (Swedish)
Fruits and vegetables (F&V) waste in retail stores linked to consumer dissatisfaction has led to an increased interest in new preservation solutions to extend the shelf-life of fresh produce. In this study, the potential of controlled atmosphere (CA) combined with optimal temperature and relative humidity (RH) to extend the shelf-life of fruits and vegetables (F&V) in retail stores for short-term storage periods was assessed using an innovative prototype. Seven types of F&V were stored at 4°C and optimal RH with and without CA for 3 to 7 days. Browning was delayed for mushrooms and chicories under CA, allowing to extend their shelf-life after 3 days of storage. The quality of strawberries was positively affected by CA, with a firmer... (More)
Fruits and vegetables (F&V) waste in retail stores linked to consumer dissatisfaction has led to an increased interest in new preservation solutions to extend the shelf-life of fresh produce. In this study, the potential of controlled atmosphere (CA) combined with optimal temperature and relative humidity (RH) to extend the shelf-life of fruits and vegetables (F&V) in retail stores for short-term storage periods was assessed using an innovative prototype. Seven types of F&V were stored at 4°C and optimal RH with and without CA for 3 to 7 days. Browning was delayed for mushrooms and chicories under CA, allowing to extend their shelf-life after 3 days of storage. The quality of strawberries was positively affected by CA, with a firmer texture and a potentially better visual quality. Lower weight losses resulting in slower deterioration were observed for leafy greens, mushrooms and white asparagus. With the recorded gas consumption, the prototype is financially viable only for small F&V with high-added value, like strawberries or organic chicories, and its environmental impact potentially positive for strawberries and negative for lettuce and asparagus when considering four environmental indicators. (Less)
Popular Abstract
Reducing fruits & vegetables waste in retail stores with an innovative preservation solution

Storing fruits and vegetables under controlled atmosphere and optimal temperature and humidity conditions could help improving consumer satisfaction and visual quality of fruits and vegetables in retail stores. The impact of an innovative solution on the shelf-life of fruits and vegetables and its environmental and financial impact were assessed.
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author
Casanovas, Mathieu LU
supervisor
organization
course
MTTM01 20191
year
type
H2 - Master's Degree (Two Years)
subject
keywords
Food waste, fruits, vegetables, controlled atmosphere, innovation, shelf-life, quality, viability, environmental impact
ISBN
978-91-7895-212-0
language
English
id
8991241
date added to LUP
2019-08-05 14:06:30
date last changed
2019-08-05 14:06:30
@misc{8991241,
  abstract     = {Fruits and vegetables (F&V) waste in retail stores linked to consumer dissatisfaction has led to an increased interest in new preservation solutions to extend the shelf-life of fresh produce. In this study, the potential of controlled atmosphere (CA) combined with optimal temperature and relative humidity (RH) to extend the shelf-life of fruits and vegetables (F&V) in retail stores for short-term storage periods was assessed using an innovative prototype. Seven types of F&V were stored at 4°C and optimal RH with and without CA for 3 to 7 days. Browning was delayed for mushrooms and chicories under CA, allowing to extend their shelf-life after 3 days of storage. The quality of strawberries was positively affected by CA, with a firmer texture and a potentially better visual quality. Lower weight losses resulting in slower deterioration were observed for leafy greens, mushrooms and white asparagus. With the recorded gas consumption, the prototype is financially viable only for small F&V with high-added value, like strawberries or organic chicories, and its environmental impact potentially positive for strawberries and negative for lettuce and asparagus when considering four environmental indicators.},
  author       = {Casanovas, Mathieu},
  isbn         = {978-91-7895-212-0},
  keyword      = {Food waste,fruits,vegetables,controlled atmosphere,innovation,shelf-life,quality,viability,environmental impact},
  language     = {eng},
  note         = {Student Paper},
  title        = {Extending the shelf-life of fruits and vegetables in retail stores - Assessment of an innovative controlled atmosphere solution},
  year         = {2019},
}