Nutritional Quality and Safety Traceability System for China’s Leafy Vegetable Supply Chain Based on Fault Tree Analysis and QR Code

Yuhong Dong,Siyu Wang,Stevan Stankovski,Xinxing Li,Zetian Fu

doi:10.1109/access.2020.3019593

Yuhong Dong, Siyu Wang + Show 3 more

Open Access

https://doi.org/10.1109/access.2020.3019593

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Abstract

Leafy vegetables are consumed in most daily xdiets worldwide. As living standards improve, food quality, safety requirements, and nutrition are becoming increasingly important to consumers when purchasing leafy vegetables. This study proposes an evaluation and traceability method that can be used to track the nutritional quality of leafy vegetables. Employing the principles of the Hazard Analysis and Critical Control Point (HACCP) system combined with fault tree analysis (FTA), a traceability model for the entire production and sale process of leafy vegetables is constructed. Four common leafy vegetables, spinach, rape, lettuce, and celery are examined in this research to establish a nutritional quality index system using fuzzy mathematics subordinate function method to evaluate nutritional quality. A nutritional quality and safety traceability system based on browser/server architecture and quick response (QR) code is then designed and developed for full traceability of leafy vegetable quality. This method can ensure food safety and hygiene through the control of key factors affecting food safety throughout the entire supply chain process.

Highlights

Consumption of vegetables provides the majority of vitamin A and C required by the human body [1]
From a perspective of health, leafy vegetables are an important component of the daily diet, providing the body with a variety of nutrients including minerals, vitamins, and dietary fiber [3]
As the existing traceability system lacks assessments of the nutritional quality of leafy vegetables, this study explores a method for the comprehensive evaluation of the nutritional quality of leafy vegetables, analyzes the indicators reflecting quality, proposes nutritional quality grading standards, and uses nutritional index content and the results of evaluations to characterize the nutritional quality of the products

Summary

Introduction

Consumption of vegetables provides the majority of vitamin A and C required by the human body [1]. According to a China Industry Information report, 692.71 million tons of vegetables were consumed in China in 2018, with per capita consumption at approximately 475 kg annually. This amount exceeds the annual per capita vegetable consumption of other countries worldwide. From a perspective of health, leafy vegetables are an important component of the daily diet, providing the body with a variety of nutrients including minerals, vitamins, and dietary fiber [3]. The various minerals and vitamins contained in leafy vegetables can stimulate appetite and regulate the acid-base balance

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Conclusion