Modelling the shelf life of fruit depending on pre-harvest and post-harvest conditions

shelf life of fruit depending on I. Gerbert 1, M. Linke 1, W.B. Herppich 1, P. Kläring 2, M. Geyer 1 1 Leibniz-Institut für Agrartechnik Potsdam-Bornim e.v. 2 Leibniz-Institut für Gemüse und Zierpflanzenbau Großbeeren

shelf life of fruit depending on Fruit and vegetable supply chain Producer Transport Farm cooperative Transport Wholesale Transport Retail Retail Retail Transport Consumer Big demand of all players in the fruit and vegetables supply chain to get online information on every step in the chain: Producer: produce, pre harvest parameters (i.e. plant protection), produce quality, time, temperature at and after harvest Transport: Time, temperature, rh.. Farm coop.: + storage conditions, packaging, time, temperature, rel. humidity Transport: Wholesale: + time, temperature, rel. humidity Transport: Retail: + time, temperature, rel. humidity Transport: Consumer:??

shelf life of fruit depending on Quality management Producer Transport Farm cooperative Transport Wholesale Transport Retail Retail Retail Transport Consumer Traceability Temp. + rh Wireless datalogger fitted with shelf life prediction model line-of-sight is not required rapid and simultaneous reading of tags resp. logger larger data storage capacity real-time information updates along the supply chain integration of sensors Temp. + rh Temp.

shelf life of fruit depending on Monitoring the Environmental Conditions during Transport and Distribution and Predicting the Shelf Life Producer Transport Farm cooperative Transport Wholesale Transport Retail Retail Retail Transport Consumer Data-transfer points Webserver/Database Input: produce producer time preharvest conditons quality relevant parameters... Control Procedere 1 Prediction- Model Procedere 1 = expected shelf life Output: producer transportation conditions quality shelf life...

shelf life of fruit depending on Predicting the Shelf Life based on of Marketability Consumer Preferences: visual [color, brightness, intactness, shape...] (EU Norms) olfactory [smell,... ] tactile [consistency, elasticity, stiffness... ] gustatory [taste, (texture),... ] Properties and Processes: compounds [ pigments, volatile components, acid, SSC, lipids,... ] metabolism [ transpiration, respiration, degradation, transformation... ] Threshold of marketability for tomato: stiffness

shelf life of fruit depending on Predicting the Shelf Life based on of Marketability limit value 1 loss of water temperature = constant freshness limit value 2 Microbiological degradation loss of compounds time after harvest >>>>>>> increasing boundary layer resistance

shelf life of fruit depending on of Tomato Thermal impact [C. VAN DIJK (2006)] Compression slope x 10 3 (N.m -1 6.5 4.0 12 C 3 C 20 C 25 C 1.5 0 5 10 15 20 25 30 Storage time (days) Effect of storage time and temperature on the firmness of tomatoes at 3 C; 12 C; 20 C and 25 C

shelf life of fruit depending on of Tomato Thermal impact [C. VAN DIJK (2006)]

shelf life of fruit depending on of Tomato cultivar Counter n= preharvest conditions packaging storage temperature [ C] storage humidity [%] water vapour partial pressure difference [hpa] expert panel n tomato = N panelist = threshold of marketability (Young s Modulus [Nmm -1 ]) 432 4 (salinity EC 2 resp. 9, CO 2 400 resp. 1000ppm) closed package (cp) open package (op) 10 15 20 10 15 20 98 98 98 78 45 43 0.25 0.34 0.47 2.7 9.01 13.3 40 30 1 (sphere 7mm, N max 3N)

shelf life of fruit depending on of Tomato Thermal impact Youngs Modulus [N/mm] 2.5 2.0 1.5 1.0 preharvest condition 2/400 initial stiffness ~ 2.5Nmm -1 YM = f(t) Adj R²~0.95 10 C_cp 10 C_op 0.5 0.0 0 5 10 15 20 25 time after harvest [d]

shelf life of fruit depending on of Tomato Thermal Youngs Modulus [N/mm] 2.5 2.0 1.5 1.0 preharvest condition 2/400 initial stiffness ~ 2.5Nmm -1 YM = f(t) Adj R²~0.95 10 C_cp 10 C_op 15 C_cp 15 C_op 0.5 20 C_cp 20 C_op 0.0 0 5 10 15 20 25 time after harvest [d]

shelf life of fruit depending on of Tomato Thermal preharvest condition 2/400 initial stiffness ~ 2.5Nmm -1 YM = f(t;t) Youngs Modulus [Nmm -1 ] 2.5 2 1.5 1 0.5 0 5 8d 10 time after harvest [d] 15 19d 20 25 30 10 1112 13 1415 16 1718 20 19 storage temperature [ C] op Adj R²=0.99 (8d to 19 d)

shelf life of fruit depending on of Tomato Thermal + Effect of Water Regime preharvest condition 2/400 initial stiffness ~ 2.5Nmm -1 YM = f(t;t) Youngs Modulus [Nmm -1 ] 2.5 2 1.5 1 0.5 0 5 8d 13d 10 time after harvest [d] 15 19d 20 25 27d 30 10 1112 13 1415 16 1718 20 19 storage temperature [ C] op Adj R²=0.99 (8d to 19 d) cp Adj R²=0.96 (13 d to 27 d)

shelf life of fruit depending on of Tomato Thermal + Effect of Water Regime op Adj R²=0.99 preharvest condition 2/400 initial stiffness ~ 2.5Nmm -1 YM = f(t;t) cp Adj R²=0.96 Youngs Modulus [Nmm -1 ] 2.5 2 1.5 1 5 10 15 time after harvest [d] 20 11d 19d 25 8d 30 19 16 1718 13 1415 10 1112 temperature [ C] 2.5 2 1.5 1 5 10 15 time after harvest [d] 20 25 30 13d 19 16 1718 13 1415 10 1112 18d 27d temperature [ C]

shelf life of fruit depending on of Tomato Thermal + Effect of Water Regime packaging storage temperature [ C] thermal impact [ C*h] condition 2/400 op Adj R²=0.98 closed package (cp) 10 15 20 6480 6480 6240 preharvest condition 2/400 initial stiffness ~ 2.5Nmm -1 YM = f(t;t) open package (op) 10 15 20 4560 3960 3840 cp Adj R²=0.94 Youngs Modulus [Nmm -1 ] 2.5 2 1.5 1 2000 4000 11d 19d 6000 thermal impact [ C*h] 8000 8d 16 18 14 12 10 temperature [ C] 2.5 2 1.5 1 2000 4000 thermal impact [ C*h] 6000 27d 8000 13d 16 18 14 12 10 18d temperature [ C]

shelf life of fruit depending on of Tomato Thermal + Effect of Water Regime [VPD=f(t;rH)] packaging storage temperature [ C] VPD [hpa] thermal impact [ C*h] condition 2/400 closed package (cp) 10 15 20 0.25 0.34 0.47 6480 6480 6240 open package (op) 10 15 20 2.7 9.01 13.3 4560 3960 3840 preharvest condition 2/400 YM = f(t;t;vpd) Adj R² = 0.96 Youngs Modulus [Nmm -1 ] 2.5 2 1.5 1 2000 4000 6000 11d 8d thermal impact [ C*h] 13d 19d 8000 10000 12000 14000 18d 27d 12.5 15 5 2.5 10 7.5 VPD [hpa]

shelf life of fruit depending on of Tomato Thermal + Effect of Water Regime [VPD=f(t;rH)] packaging storage temperature [ C] VPD [hpa] thermal impact [ C*h] condition 2/400 thermal impact [ C*h] condition 2/1000 closed package (cp) 10 15 20 0.25 0.34 0.47 6480 6480 6240 9600 9360 9600 open package (op) 10 15 20 2.7 9.01 13.3 4560 3960 3840 6960 5040 4320 preharvest condition 2/400 YM = f(t;t;vpd) Adj R² = 0.96 preharvest condition 2/1000 YM = f(t;t;vpd) Adj R² = 0.92 Youngs Modulus [Nmm -1 ] 2.5 2 1.5 1 2000 4000 6000 11d 8d thermal impact [ C*h] 13d 19d 8000 10000 12000 14000 18d 27d 12.5 15 5 2.5 10 7.5 VPD [hpa] 2.5 2 1.5 1 9d 14d 2000 4000 6000 8000 10000 12000 14000 thermal impact [ C*h] 40d 29d 20d 26d 15 12.5 7.5 10 5 2.5 VPD [hpa]

shelf life of fruit depending on Shelf Life of tomato Thermal + Effect of Water Regime [VPD=f(t;rH)] thermal_impact_max [ C*h] 12000 10000 8000 6000 4000 2000 Accuracy ± 0-3 days 12000 10000 8000 6000 4000 2000 preharvest condition 2/400 preharvest condition 2/1000 0 0 5 10 15 VPD [hpa] 0

shelf life of fruit depending on Shelf Life of tomato Thermal + Effect of Water Regime [VPD=f(t;rH)] + preharvest Thermal_ MAX [ C*h] 12000 10000 8000 6000 4000 2000 Accuracy ± 0-3 days 12000 10000 8000 6000 4000 2000 preharvest condition 2/400 preharvest condition 2/1000 preharvest condition 9/400 preharvest condition 9/1000 0 0 5 10 15 VPD [hpa] 0

shelf life of fruit depending on Producer Farm Cooperative Wholesale Retail Retail Retail Consumer Webserver/Database Input: produce producer time preharvest conditons quality relevant parameters... Control Procedere 1 Prediction- Model Procedere 1 = expected shelf life Output: producer transportation conditions quality shelf life...

1 5 1 0 0 0 7 0-5 0 shelf life of fruit depending on Produce Cultivar Cargo [Info]... t Transport [d] T mean [ C] T max24 [K] rh mean [%] VPD [hpa]: Therm.Imp. [ C*h] max [ C*h] max [d] Remaining Shelf Life [d] T alternativ [ C] Alternative shelf life [d] Webserver / Database Tomato Counter Info... 10 14.6 2 98 0.32 3500 9000 25 15 11? Protocoll 96 % 15.9 C Prediction Model Thermal_ MAX [ C*h] 12000 10000 9000 8000 6000 4000 3500 2000 0 0.32 0 5 VPD [hpa] 10 15

1 5 1 0 0 0 7 0-5 0 shelf life of fruit depending on Produce Cultivar Cargo [Info]... t Transport [d] T mean [ C] T max24 [K] rh mean [%] VPD [hpa]: Therm.Imp. [ C*h] max [ C*h] max [d] Remaining Shelf Life [d] T alternativ [ C] Alternative Shelf Life [d] Webserver / Database Tomato Counter Info... 3 11.5 1 45 7.1 864 5000 17 14? 7 Protocoll 49 % 12.8 C Prediction Model Thermal_ MAX [ C*h] 12000 10000 8000 6000 4000 2000 5000 864 0 0 5 VPD [hpa] 7.1 10 15

shelf life of fruit depending on Wireless datalogger as well as active RFID tags can support quality management and traceability in fresh produce supply chains Knowledge about produce shelf life and quality are important and needed Presentation of a data based system: Decrease of stiffness as a function of easily measurable terms of time, temperature and water effects (VPD) = f ( thermal (t,t), VPD (T, RH) ) Shelf Life as a function of thermal impact and water effects Shelf Life = f ( thermal (t,t), VPD (T, RH) ) Development of an applicable system for monitoring the needed parameters in praxis and a practicable user interface

shelf life of fruit depending on Future Prospects Further Parameters to take into account : fluctuation of temperature fluctuation of air humidity preharvest conditions and cultivar PAR in preharvest.. for other varieties and produces

shelf life of fruit depending on Thank you for your attention

shelf life of fruit depending on 16 total CO 2 release [mgcm -1 ] 14 12 10 8 6 4 2 0 storage temperature 10 C 20 C 10 16-20 8 C 0 5000 10000 15000 20000 thermal impact [ C*h]

shelf life of fruit depending on Temperature characteristic and expected Shelf Life of broccoli in terms of percentage as a function of thermal impact during the postharvest period 35 temperature [ C] 30 25 20 15 10 5 0 0 20 40 60 80 100 120 140 160 180 time after harvest [h] Harvest 100% ex yard 72.7% End-customer sale 39.6% Picking 71.8% Arrival Wholesale 72.2% Arrival Retail 69.6% Shelf stocking 62.9%

shelf life of fruit depending on of Tomato packaging closed package (cp) open package (op) storage temperature [ C] 10 15 20 10 15 20 Storage Humidity [%] 98 98 98 78 45 43 Watervapourpartialpressuredifference [hpa] 0.25 0.34 0.47 2.7 9.01 13.3 Threshold of Marketability (Young s Modulus [Nmm -1 ]) 1 preharvest condition condition 2/400 Time [d] 27 18 13 19 11 8 thermal impact [ C*h] 6480 6480 6240 4560 3960 3840 preharvest condition condition 2/1000 Time [d] 40 26 20 29 14 9 thermal impact [ C*h] 9600 9360 9600 6960 5040 4320

shelf life of fruit depending on = f ( thermal (t,t), VPD (T, RH) ) = f ( thermal (t,t), VPD (T, RH), T, RH ) = f ( thermal (t,t), VPD (T, RH), T, RH, Param (Produce) )

shelf life of fruit depending on of Tomato Thermal Youngs Modulus [N/mm] 2.5 2.0 1.5 1.0 preharvest condition 2/400 initial stiffness ~ 2.5Nmm -1 YM = f(t) Adj R²~0.95 10 C_cp 10 C_op 15 C_cp 15 C_op 0.5 0.0 0 5 10 15 20 25 time after harvest [d]