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Imprint
Investigation on the influence of treatment and processing procedures on the quality and safety of plant-based food products
Project
Project code: MRI-OG-08-05
Contract period: 01.01.2001
- 31.12.2021
Purpose of research: Applied research
Fresh fruit and vegetables are still living organisms after harvest with a strong metabolism. A result of the very active metabolism is the break-down and conversion of carbohydrates, fats, organic acids, and proteins. The quality of fruit and vegetables during long-term storage is influenced by loss of humidity, functional ingredients, and physiological disorders due to respiration and ripening. Modified and controlled at-mosphere ? low oxygen content in combination with high carbondioxi-de content - is a possibility to reduce the loss of functional ingredients during long-term storage at 1 °C. But not only a strong respiration influences the product quality of fruit and vegetables, also rots caused by moulds reduce the qualilty of the products. Hot water treatment and controlled atmosphere storage are able to minimize the negative influence of moulds, especially on ecologically grown fruit and vegetables. The aim of the research programme is to evaluate optimized storage conditions including temperature and controlled atmosphere depending on the fruit and vegetables which should be stored for a longer time. The storage conditions should safekeep and improve the product and process quality of fruit and vegetables to ensure a better consumer safety. Furthermore, treatments like hot water dipping of different fruit and vegetables are investigated and optimized to minimize product diseases.
Storage of fruit and vegetables under controlled atmosphere reduces the metabolism and ripening of apple fruits. Apples stored unter these conditions possess a good quality even after six months of storage because of the constant level of functional ingredients. But it must be taken in consideration that every fruit and vegetable reacts different to control-led atmosphere, e.g. the varieties ´`Braeburn` and `Rubinette` develope internal physiological disorders. An alternative to the storage of the va-riety `Rubinette` under controlled atmosphere was the storage at 0 °C. This temperature would be best to store the apples of this variety. Hot water treatment is a method to reduce the dangeroused post-harvest rot, the Gloeosporium rot, of ecological grown apples. Because of this treatment the consumer can be provided with good quality biological grown apples even after long-term storage.
Section overview
Subjects
- Arboriculture
- Vegetable Gardening
- Food Processing
Framework programme
Funding programme
Excutive institution
MRI - Department of Safety and Quality of Fruit and Vegetables (MRI-OG)
