Abstract
This study was initiated to investigate the impact of transportation, storage, and retail shelf conditions on lettuce quality and phytonutrients losses in the urban fresh produce market supply chain. Reducing postharvest losses is a priority to reduce the loss of the dietary‐based phytonutrients and to improve the health of the consumers. Limited information is available in South Africa related to the postharvest and nutrition loss in the urban fresh produce market supply chain. In this study, we quantified the postharvest losses, changes in phytochemicals, and loss of minerals in lettuce at different points of Tshwane Fresh Produce Market supply chain. Lettuce supply to the Tshwane Fresh Produce Market from two different provinces, Gauteng and North West, were included in this study for comparison. Lettuce from the two provinces was collected from five different farms. The loss of fresh weight, changes in visual quality, phytonutrition properties, and economic loss of lettuce at the supply chain points: (a) transport; (b) storage; (c) and at the retail shelf was investigated. Five boxes of lettuce per supply chain point from Gauteng and North West provinces were randomly selected. The results indicated that the high temperature (25°C) and low RH (40%) at the retail shelf affected the weight, overall quality, and phytonutrition properties of lettuce. Cumulative economic loss was higher at the retail shelf due to the inferior quality of lettuce. The study identified where major quality and phytonutrition losses occur during marketing. The study demonstrated to identify the where major food and nutritional loss losses occur during marketing. This information will significantly benefit food sustainability by introducing technologies to manage food and nutrition losses.
Highlights
The production of vegetables is constrained by postharvest losses, which in turn limit the volumes of good quality produce reaching consumers
Food losses and waste contribute to postharvest losses while the reduction of postharvest losses is reported as a critical component of ensuring future global food security (Aulakh, Regmi, Fulton, & Alexander, 2013)
Temperature and RH are major environmental factors that are crucial in maintaining quality and extending the shelf life of fresh fruit and vegetables (Kitinoja, 2002)
Summary
The production of vegetables is constrained by postharvest losses, which in turn limit the volumes of good quality produce reaching consumers. A significant decrease in ascorbic acid, total chlorophyll content, and carotenoids was noted in the lettuce heads withdrawn at the retail shelf point (Table 5).
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