SmartFresh Research Articles

Післязбиральна обробка яблук препаратом Smart Fresh Protabs та її вплив на щільність та етилен-активність

To prevent losses during storage of apples in countries with developed horticulture, manufacturers use growth regulators based on 1-MCP. In Ukraine, preparations based on 1-MCP are recommended for use during long-term storage of apples for the purpose of restraining ripening and aging, preserving fruit quality. The purpose of the research was to establish the effect of post-harvest treatment with a new preparation for the Ukrainian market, Smart Fresh ProTabs, during refrigerated storage of fruits of Renet Symyrenka, Golden Delicious, Pinova, Red Jonaprinz, Red Delicious, Fuji apple varieties on changes in fruit density and ethylene activity. The storage chambers were loaded with fruits for four days. After the chamber was fully loaded with fruits, the air temperature was set at 5.5 ºC, after which the chamber was closed for 24 hours for cooling. The next day, before treating the chamber with Smart Fresh ProTabs, it was well ventilated for 30-40 minutes. After airing, the fans in the refrigerator chamber were turned on to the forced position, the place of the greatest air movement was determined, where the source of Smart Fresh ProTabs was installed. 24 hours after the start of treatment, the chamber was opened and well ventilated. As a result of research, the feasibility of processing apple fruits after harvesting with Smart Fresh ProTabs, which provides a significant difference in the pulp density of processed apple fruits, and control samples after a stress test, keeping them for 10 days at a temperature of 18-23 ºС, has been proven. Regardless of the variety, the difference was more than 1 kg/cm2. The research results showed a significant slowing down of the ethylene release of apple fruits treated with the Smart Fresh preparation, which ensures the preservation of the color of the fruits, their commercial appearance, slows down ripening and aging, as well as the loss of pulp density. The Golden Delicious variety responded most effectively to treatment with Smart Fresh ProTabs, for which the intensity of ethylene release decreased by 528 times compared to untreated fruits.

The influence of pre- and postharvest 1-MCP application and oxygen regimes on textural properties, cell wall metabolism, and physiological disorders of late-harvest ‘Bartlett’ pears

Late-harvest (LH) pears are prone to postharvest disorders and eating-quality deterioration in storage and retailing. The purpose of this work was to evaluate the effects of pre- and post-harvest 1-methylcyclopropene (1-MCP, Harvista (H) and SmartFresh (SF)) on LH ‘Bartlett’ pears under the various O2 regimes. Spraying 320 μL L−1 H delayed fruit maturation and suppressed ethylene production rate (EPR) when pears were harvested at 70.51 N (LH, whereas commercial harvest (CH) at 75.04 N). However, the H-treated LH fruit had 100 % decay after 5 months of regular-air (RA) storage. The 0.15 μL L−1 SF and SF + 160 μL L−1 H extended melting texture life of LH fruit to 5 months with high levels of water-soluble polyuronides (WSP) and CDTA-soluble polyuronides (CSP) and activities of pectin methylesterase (PME), pectate lyase (PL), and α-arabinofuranosidase (α-ARF). Raising H application concentration from 160 to 320 μL L−1 in H + SF treatments resulted in blockage of ripening capacity. Decreasing O2 concentration from 2 to 1 % did not impact LH pears’ ripening, but effectively curtailed the development of melting texture in H-treated LH fruit by suppressing EPR, degradation of pectin polyuronides, and activities of PL and β-galactosidase (β-GAL). Furthermore, applying SF in H-treated LH pears stored in 1 or 2 % O2 resulted in the loss of ripening capacity. Results indicated that 160 μL L−1 H + SF and H at 160−320 μL L−1 extended the melting period and controlled physiological disorders in LH ‘Bartlett’ pears for 5 and 7 months of storage in RA and 2 % O2, respectively.

Internet of Perishable Logistics: Building Smart Fresh Food Supply Chain Networks

Computer networks and logistics systems are two very rich fields of study that have grown almost entirely separately since they deal with entirely different entities–information packets versus packages. However, driven by extensive automation and infusion of information technology into distribution logistics and need to improve the efficiency and sustainability of the operations, the logistics have attempted to adopt the cyber Internet principles. In this paper, we specifically consider the distribution of perishable commodities, such as fresh food, perishable pharmaceuticals, blood, and so on, in this context and thereby introduce the notion of the Internet of Perishable Logistics (IoPL). We propose a layered architecture model for IoPL modeled after the cyber Internet and show how it can be useful in systematic and hierarchical modeling of perishable logistics operations, which are extremely complex. We also show the synergies between IoPL and the cyber Internet and discuss a number of research issues inspired by such synergies. We also show how the layered model can be exploited to construct a simplified analytical framework for studying some basic tradeoffs between the delivered quality of the perishable product, transportation efficiency (in terms of unused carrier space), and the number of active carriers (which translates into cost and carbon footprint of the transportation service). This paper also points out a number of future research challenges and directions for a smarter IoPL.

BENEFICIAL EFFECTS OF A PRE-COMMERCIAL APPLICATION OF SMARTFRESHSM (1-METHYLCYCLOPROPENE) ON TEXTURE PRESERVATION AND REDUCED WEIGHT LOSSES OF 'HAYWARD' KIWIFRUIT: POTENTIAL COMMERCIAL BENEFITS OF SMARTFRESHSM (1-MCP) FOR RETARDING RIPENING AND EXTENDING THE STORAGE AND SHELF LIFE OF 'HAYWARD' KIWIFRUIT

A pre-commercial application of SmartFresh (1-methylcyclopropene) was carried out in a coolstore, in Pieria, the main kiwifruit growing area of Greece, to determine the commercial benefits of the new technology for the Greek kiwifruit industry. The aim of this study was to evaluate under commercial storage conditions of kiwifruit whether SmartFresh (SF) shows the same effects found from previous pilot studies to extend the marketing period and to determine the commercial benefits of the application of SF technology. The study showed that the SF-treated fruit remained firmer than the control fruit, during storage and shelf life and consequently had an extended marketing period for wholesale and retail operations. However, during shelf life the SF-treated fruit resumed softening and by the end of the storage period had developed the melting flesh texture of eating-ripe kiwifruit. In terms of changes in soluble solids content, the SF-treated fruit reached, with no delay, by the end of the storage period a maximum soluble solids content no different to that of the control fruit. During the storage period the SF-treated fruit lost less weight (about 45%) than the control fruit. If we consider that weight losses are quantitative losses (loss of saleable weight) the above finding gives an important advantage in favor of SF technology.

A CASE STUDY: POTENTIAL ENERGY SAVINGS USING 1-MCP WITH 'GALA' APPLES IN COMMERCIAL CA STORAGE

1-Methycyclopropene (1-MCP; Smart Fresh ™ ) treated apples have inhibited ripening and therefore it may be possible to store treated fruit under higher than normal storage temperatures while under controlled atmosphere (CA), to provide energy and cost savings. To test this idea, a commercial case study was carried out to track the energy usage and quality changes in 'Gala' apples from two identical CA storage rooms (each 210 t) filled on the same day with fruit from the same origin and stored for 5.5 months at 1.0 kPa O 2 + 2.0 kPa CO 2 . One CA room was treated with 1-MCP and maintained at 4.0°C while the untreated room was kept at 1.5°C. Five grower lots, each with slightly different fruit quality characteristics were followed over the storage period with regular monitoring of fruit respiration and ethylene production. An energy balance calculated for the two rooms using the cooling equipment and CO 2 absorber run time records shows 35% less energy use for the warmer temperature room. After shelf-life at room temperature fruit quality parameters from both rooms are compared, while in a sensory test (untrained panel, n=32) 1-MCP treated 'Gala' apples were slightly preferred over untreated fruit.

EFFECT OF 1-MCP TREATMENT ON THE QUALITY OF SOME APPLE VARIETIES IN RA AND CA

The effect of 1-MCP (Smart Fresh ™ ) treatment on the quality of some apple cultivars grown in the southern part of Russia was investigated. 'Renet Simirenko', 'Stark', 'Korei', 'Granny Smith', 'Golden Delicious', 'Idared' and 'Prikubanskoe' were harvested at optimum maturity determined by the major indexes (starch, firmness, soluble solids, acidity) and after treatment (1 ppm of I-MCP) stored in regular and controlled atmosphere at recommended regimes. After 6 months of storage in RA the treated fruit in comparison with control had 2,0-3,2 kg higher firmness, 15-22% higher titratable acidity, less water loss and better overall consumer quality. 'Granny Smith', 'Korei' and 'Renet Simirenko' were not effected by superficial scald unlike the control. 'Renet Simirenko' and 'Granny Smith' had higher skin chlorophyll content, 'Idared' and 'Prikubanskoe' less anthocyans. Some treated cultivars had 10-30% higher vitamin C and P content. The effect of 1-MCP treatment was more pronounced in CA storage. All treated varieties retain better quality during the shelf-life period of 15 days at 20°C.