A novel approach to determine the impact level of each step along the supply chain on strawberry quality

Abstract

Strawberries are among the most frequently wasted fruits because of their high perishability and handling requirements. Loss of quality begins at the farm and accumulates throughout the supply chain. There is a lack of information regarding the level of impact of each step along the supply chain on strawberry quality, and on how to prioritize actions along the supply chain to achieve an immediate and effective impact on waste reduction. The objectives of this study were to determine the impact level of each step along the supply chain, from the farm to the consumer, on the quality of strawberries, and to identify critical supply chain steps where the decline in strawberry quality was highest. To quantify the impact level of each step of the supply chain on strawberry quality, a control at constant optimum conditions (1 °C and 90% RH) plus 16 time-temperature supply chain scenarios were conducted simultaneously. Sensory quality was determined subjectively, and color, texture, weight loss, acidity, soluble solids, anthocyanins, sugars, and ascorbic acid contents were determined by quantitative analysis. Results from this study showed that maintaining constant optimum temperature throughout the supply chain is paramount to reducing losses in strawberry quality, particularly in appearance, texture, weight loss, sugars, and bioactive compounds. Non-optimum conditions such as storage at the grower at 5 °C, shipping to the stores at 8 °C and storage at the consumer level at 20 °C had the greatest impact on strawberry overall quality, in comparison to maintaining optimum conditions, and were considered critical supply chains steps.