PESSOA, J. D. C.

STEFANINI, T. F.

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If/S02.018Açaí Berry Cold Chain alongthe Amazon Rivers, its Qualityand Shelf Ufe TimePessoa, J. D, c. Stefanini, T. F.E.-Y.8?.APt\. 1'.0. 50'( 741, xv DE ~OVHISR() '4'i!, I ,.j60-97P. SÃo CARWl, sÁO PAULO, SRUILAçaí (Eurerpe oleraa« Mart.) is a berry easily detached from the bunch mar canprovide up to four kilograms of fruits. Açaí berry has around 15mm diarnerer,and only 1mm of pulp. The pulp is extracted on a rubbing process wirh the aidof water, The arnounr of warer and rhe processing time define the viscosity of rhedrink. That drink, in fact an emulsion, is an importam food among the tradi-rional populatious on the Northeast of Para (Brazil). The nutraceurical propertiesof the drink contributed to creste an intcrnational market thar grows around 20%per year since 2001. Although the marker demsnds, rhe transport redlllologiesdid nor change along the arnazonian rivers. The author parricipated of a fluvialtrading expedition to buy açaí berries, The ship had a load capaciry to 15 tons.The boat deparred from Belém (O 1027'S, 48"30'W) to Oeiras do Pará (2°00'14"S49"51'12"\V), and docked briefll' ar São Sebastiâo da Boa Vista (I<>43'l7"S49°32'00"W) to buy sliced ice. The whole trip took fíve days and were transported11,7 tons of fruit and.3 tons of ice, Before come back most nf the fruirs were storedon the basemenr with the ice, aud part was mainrained on the deck, shadowed.The temperarure was measured in different posirions wirhin the load along thetrip: the relative humidiry was rneasured ar one poinr in the load and; in rhe labo-rarory was rneasured rhe respirarion of the fruir respecl irs water contem and rhestorage lcmperalllre. This paper evaluare the transport technology respect the shelflife time and the quality of the fruir for industrial processing, and concludes lheeffecríveness of the cooling processoS02.019Acceptable Cooling Delaysfor Fresh Vegetables and MelonsCantwell, M.l; Thangaiah, A.2'UloiJVERSITYQf CAI.IFORNIA, OEPT. Ft..t.NT SClf.NCF.S, 106 MAl'\S 1.A80R.ATORY, 9s616. nwu. CAL!FORNIA, USITF.DlHORTICULTURAL !tf.SLARCH STATIOf';, K{lOAlKANAL, TAMIL NADU, INDrASmull-scale vegetable growers ofren do nor have infrastructure for cooling andmay rransport products tu larger operarions for cooling. Delays [rom harvcstto cool mal' impacr qualiry rruinly due to water loss, high respiration rales andmetabolite loss, and increascd decay, Here we summarize various rem on freshvegerables (beans, eggplanr, surnmer squash, peppers) and melons 10 evaluare theimpact of delays [O cool on rnarkerable quality (visual appearancc, gloss, weighrloss, colo r change. decay, defeus, firmness). Products were harvested early in themorning, placed in perforaied plastic bags in coolers wirh ice for transpor! tothe laborarory. Products were then exposed to rcmperarure and hurnidiry condi-tions for differenr periods rhar are representarive of California condirions forthat producr. Products werc room cooled or hydro coolcd, and evalUJred afrer aposrharvesr regime of srorage and rerai! displal'. Slltured (Tuscan) melons wirh1% weighl or less did nor have suture browning, whi!e fruir wirh 5% toral weighrloss had high incidence and severity of suture browning. Delays of 8 h ar 37°C resulred in increased surure b1Owning. For non-suwred cantaloupe mdons,delays of 4 hours or longer rrJuced quality when rndons were stored for 2 weeksar 2.5 0e. Weighr loss of marure-green bell peppers ar 25 and 37°C was 0.4 and0.75% per hour, respectivcly. A wtighr loss llf 2 ro 4% redllced pepper firmness,gloss and visual qllality. Color change \Vas indllced in peppers held for 12 hoursar 37°C. For eggplams, markelable qualir)' was decreased wirh a 3% weighr10ss, achieved \Virh a 3 hour dela)' at 37°C or 6 h dela)' ar 25°C. Assessmcmsof impacr of delays to cool need to bc done llnder typical harvesr condirions forspecific produm, bur for mau)' vegcrables, delal's of 3-4 hours are sufficienr toredllce markerable qualiry., .:...• 'fi' •S02.020Postharvest Loss Reduction on CookingTomatoes cv. MST32/1 Produced by SmallFarmers in MauritiusBishop, C. F. H,I; Ramma, 1.2'WRJTrLE COLlEGE, POSTHAI\VEST UNIT, LORDSHIP ROAD, C~1l jRR. CHEUISfOiU>. E.iSE."<, UNITEV KISGDOMlAGR1CULTlIR,AlIi.ESE.'RCH A!'IU EXTEN~IO!\ UNIT, M.WRITIUSTrials were carried our on cooking tornatoes cv. MST 32/ l locally known as Pommed'Amour to evaluate rhe levei of posrharvest losses thar occurred with small fann-ers using traditional systems of weekly harvesting rhe crop green. Airer three trialscarried out ar díflerenr rimes of l'ear it was found rhar only around 25% of me fruirfully ripened wirhin a week ofharvesr and also around a quarter of the total harvesrcrop was already 10Sl 10 dehydrarion or disease. lmproved handling rnethods byrcplacing deep wooden boxes wirh srnoorh sided plasric crates and keeping the cmpon wooden paller in shade whenever possible reduced lesses and the use ofEthrel"gave around 60% of the tomatoes fully ripened by rhe end of the week with toullosses by weighr reduced to abour 20%.S02.021Cold Chain Strategy for SerbialIic, V; Predrag, V.2'fAClilTl ('\f AGRlCULTl/Rf., KOPAONICKA58, JS1I9 I.f1iAlC, SFJUUA'fACl:LTY Of AGRICllLTVRI::, SE""_':-:jIN.' 6. ZEMUN, 1101.'.0 BElGKADE. SERBIAA eold chain is a rernperarurc-controlled supply chain. An unbroken cold chain isan uninterrupred series of srorage and distribution activities which rnaintain a givwrcmperarure range. This cold chain assessmcm was scgmemcd imo three phases: I)evaluate rhe existing cold chain for fruits anel vegerables in Serbia: 2) idenrify keyconstraints to competiriveness wirhin eaeh key sector and element; and 3) createa srrategic plan for improving rhe inregrared cold chain in rhe near-term fur.ure.A representative sample of 45 cold sroragc facilities was gencrared ia an arremptto tour a wide array (lf convenrional chillers, convenrional freezers and controlledatrnosphere (CA), including Ultra-Low Oxygen (ULO) facilirÍcs. The total refriger-ated and/or frozen capacity for storage ar me 45 facilioes W'JS estinuted ar 100,000MT. Ir was estimated by rhe rechnical tearn that rhis capaciry was representarive ofabour 115 to 114 of rhe total capacity for refrigerated or frozen storage in Serbia(500-600.000MD. A wide arral' of faciliries exist in Serbia, wirh most being oflhe small- or rncdiurn-scale sizc, capable of storing berwecn 150 and 2,500 MT ofproducrs, alrhough some very large-scale facillrles with capaciries of nearly 11,000MT are operating,S02.022Effects of Mechanicallnjuries on Valencia' OrangesScherrer-Montero, C. R.; Schwarz, L L; Santos, L C. D,;Andreazza, C. 5,; Bender, R, J,FEDE;v.lll:-õM.R.SITY \)F RIO GR."NDE 00 SUL. AV !U~I\TI) G("l;,\CAI.VEl, r 11. l'O!íTHAllVEST LAr.ORATORY, q I 540~000, NRTO .'LEGRE, RIO GRANDE 1.>0 SUL, ISRAllLMc'Chanical injuries as impacts and compression forces are very common duringafrer harvesr handling procedures to prepare rhe cirrus fruir for the fresh fruir mar-kcr. ln thc present \Vork, IwO expcrimeots wcre conduclcd to evaluatc impacts andcompression forces on rhe qualiry of'Valencia' oranges. lmpacrs equivalem ro dropsonro rigid surfaces f10m heights varl'ing fTOm 40 cm to 100 em and compressionforces equivalem to 31 N, 62 N. 125 N or 250 N \Vere applied to fmhly harvesredoranges and rhe fruirs were analyzed afler seven days ar toom remperarure for fruircol,)r. mio (lf soluhle solid, llver rirrarahl" addiry and ascorhic aeid content_ •. Freshweighr losses and inciuence of uacay and olellctlosis wm delcrmined as wdl. 'Va-lencia' uranges are not highly influcnêcd by impaer forces. However, alI lhe appliedcompression forces alrered significanrly rhe sugars/acids mio. The higher rhe com-pression rh~ highcr the internal qualir)' êhanges. Aswrbic acid conrcnrs \Vere no!.significamly alrered as a conse.quellce of mechanical damages. Compressioll forcesbel'ond 62N resulr in lhe wllapse of pc'Cl uil glands. A comprcssiun uf 250N re-81

Açaí berry cold chain along the Amazon rivers, its quality and shelf life time.

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Açaí berry cold chain along the Amazon rivers, its quality and shelf life time.

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