colelli club di bologna 2018 final · 2018. 11. 13. · giancarlo colelli...
TRANSCRIPT
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EQUIPMENT INNOVATIONS IN POSTHARVEST HANDLING AND MINIMALLY PROCESSING OF FRESH FRUIT AND VEGETABLES
28th Members’ Meeting of the Club of Bologna
New technologies and services for agricultural machinery:challenges and limits
10‐11 November 2018Bologna, Italy
Giancarlo Colelli – [email protected]
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
Fresh fruit and vegetables are constituted by living tissues which carry on metabolic processes related to ripening and senescence
Quality of these products includes a combination of attributes, such
as appearance, texture and flavor, as well as nutritional and safety
aspects, that represent their added value to the final consumer
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HARVEST
GEN
OTYP
E
COLTU
RAL P
RACTIC
ES
PED
O‐CLIM
ATIC
CONDITIO
NS
TRANSP
ORTATIO
N
COOLIN
G
STORAGE
SELECTIO
N/SO
RTIN
G
TRASP
ORTATIO
N
SALE
From farm… …to market!!!
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
POSTHARVEST HANDLING OF THESE PRODUCTS IS AIMED TO CONDITIONING FOR FINAL MARKET: − cooling (i.e. removing the field heat) to proper temperature for each product
− grading to remove units unsuitable for the market and to classify the rest according to regulations and/or to specific agreements
− packaging in unit which provide protection, identification, and proper information to the consumers.
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
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28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
“Fresh‐cut” produce is usually trimmed, peeled, washed and cut into 100% usable product that is subsequently
packaged to offer consumers high nutrition, convenience and value while still maintaining freshness
HARVEST
GEN
OTYP
E
COLTU
RAL P
RACTIC
ES
PED
O‐CLIM
ATIC
CONDITIO
NS
TRANSP
ORTATIO
N
COOLIN
G
STORAGE
SELECTIO
N/SO
RTIN
G
WASH
ING
TRIM
MING/PEELIN
G
CUTTIN
G
DRYIN
G
PACKAGING
STORAGE
TRASP
ORTATIO
N
SALE
From farm… …to fork!!!
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
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28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
Preparation of fresh-cut produce does not include a killing step, or a treatment which determines a negligible final microbial count
SHELF-LIFE IS A MATTER OF DAYS
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
Main objectives of recent innovations in postharvest handling have been the following: − reducing the cost of operations− increasing automation and
work capacity− reducing environmental impact− increasing safety and well
being of labour force− maintain quality & safety
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Optical approaches for quality evaluation(taking info from our produce)
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
− The use of optical sorters based on processing and analysis of digital images has been widely applied in the fresh produce industry for more than 20 years
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28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
− The use of optical sorters based on processing and analysis of digital images has been widely applied in the fresh produce industry for more than 20 years
− More and more attention in recent years have received research on the interaction of visible and near infrared (NIR) light with different types of commodities
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
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#LV R2fit R2CV RMSEC RMSECV RMSEP
Antioxidant capacity(der II + mean center)
5 0,77 0,51 31 47 47
Phenolic content(der II + mean center)
5 0,79 0,58 11 15 13
PHENOLS AND ANTIOXIDANT ACTIVITY IN FRESH‐CUT ARTICHOKES(AMODIO ET AL, PRESENTED AT NIR2015, BRASIL)
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
HIGH CORRELATION BETWEEN SPECTRAL ABSORBANCE AND ANTIOXIDANT ACTIVITY OF FRESH‐CUT APPLEAS MEASURED WITH CONVENTIONAL ANALYSIS
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
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COMBINED SENSORS FOR FOREIGN‐BODY
REMOVAL
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
SALAD GREENS HARVESTER WITH VIS AND VIS‐NIR OPTICAL SORTER
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28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
RGB digital image analysis for non-expensive alternative systems for grading quality in a faster and more objective way
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28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
− The use of optical sorters based on processing and analysis of digital images is nowadays widely applied in the fresh produce industry
− More and more attention in recent years have received research on the interaction of visible and near infrared (NIR) light with different types of commodities
− The use of hyperspectral imaging to reveal more information on pre-harvest history of fresh produce is an interesting field of investigation for its potential application to make initial screening of critical features of incoming product
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28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
Predicted concentration of sugar content in a cross section of fennel through hypespectral imaging
Amodio et al, 2017
Spectral information and classification algorithms were used to discriminate raw materials according to different criteria (i.e. variety, time of harvest, cultural practice, storage history)
ADDING MORE VALUE TO VALUE-ADDED PRODUCT
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−DISCRIMINATION OF PRODUCE ACCORDING TO PRODUCTION SYSTEM
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
−DISCRIMINATION OF PRODUCE BY HARVEST DATE
−DISCRIMINATION OF PRODUCE BY VARIETY
−DISCRIMINATION OF PRODUCE BY TIME OF STORAGE
−EARLY DETECTION OF CHILLING INJURY−EARLY DETECTION OF IMPACT DAMAGE−PREDICTION OF SHELF-LIFE WITH A
MULTIVARIATE APPROACH
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
AgroecologicalAGROMAN (M)
ConvenzionalizedSUBST (S)
Conventional (C)
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28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
Cross
ValidationCV
Actual ClassN
Global
H1 H23 H4 H567 SENS SPEC
Predicted as
Class
H1 5 0 0 0 5 100 100
H23 0 10 0 3 10 100 86
H4 0 0 4 0 4 100 100
H567 0 0 0 10 13 77 100
TOTAL 32 Non error rate = 94.25
DISCRIMINATION OF FENNEL BY HARVEST DATE
Qualitative groups I HT II HT III HT IV HT V HTI HT 35 - - - -II HT - 34 - - -III HT - - 36 - -IV HT - - - 33 -V HT - - - - 34Percentage correctly classified 100% 100% 100% 100% 94%
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
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28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
HANDS-OFF PROCESSINGFOR FRESH-CUT PRODUCTS
(keep humans out)
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28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
− Fresh-cut fruit and vegetable processing may be very expensive as many of the operations are performed by humans and use of machines have been difficult due to low standardization of raw material
− The presence of humans increase the risk of contamination of the product so, whenever processing automation is possible, manual operations are progressively disappearing
− Salad processing lines have been more subject to plant automation and nowadays commercial processing lines are available where most of the operations are completely automatic
− Plant automation for fresh-cut processing of fruits have been more difficult to apply given the very high level of bruising susceptibility or the large size of the raw material and the difficulty of performing efficient operations
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
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28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
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28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
MOLECULAR RESPONSES
BIOCHEMICAL RESPONSES
SENSORIAL CHANGES
REDUCING MECHANICAL DAMAGES FROM CUTTING
OPERATIONS
WATER‐JET CUTTING
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
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28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
INNOVATIONS IN STORAGE OF FRESH PRODUCE
(secure food for mankind)
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28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
−The SmartFresh™ revolution−Evolution in CA storage technology−Active, Smart, Biodegradable MAP−Coatings−Natural ingredients
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
EVOLUTION OF CASTORAGE ON APPLES
Oxygen (kPa)
0
50
100
5 10 15
Rel
ativ
e R
esp
irat
ion
Aerobic Respiration
Overall Respiration
Anaerobic Compensation Point (ACP)
Anaerobic Respiration
Respiratory Quotient (RQ)
• Respiratory Quotient• Anaerobic Compensation Point• Metabolites of anaerobic respiration• Composition determined by nirs• Chlorophyll fluorescence
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The HarvestWatch™ system, developed by AAFC and Satlantic Inc, Halifax, NS), and distributed via Isolcell Italia S.p.A., uses fluorescence (Fα) to let storage
operators know when their fruit are stressed
computer
hub
kennelsensor
FROM PRANGE, 2013
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
16.11.01 16.03.02
OXYGEN
FLUORESCENCE
FLUORESCENCE RESPONSE TO LOW O2‐LEVEL
FROM ZANELLA, 2013
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28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
A new automatic DCA control system based on online real-time RQ measurements has been recently developed that is integrated
into the control system of the CA facility
CONCLUSIONS
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28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
THE LAST DECADE HAS REPRESENTED A TIME OF GREAT INNOVATIONS IN POSTHARVEST
− The development of optical technologies has enabled to evaluate internal quality of individual fruits and to reveal more information on pre‐harvest history of fresh produce, thus adding more service and value to consumers
− The intensive degree of automation of manufacturing processes is presently contributing to reduction of processing cost and to increase of food safety
− Novel storage innovations like DCA is contributing to extend commercial life of fresh produce, maintaining a better quality and reducing food losses
− Finally, innovation in refrigerating equipments is contributing to reduce environmental impact of fresh produce industry and increase its sustainability
Thanks for your [email protected]
https://www.facebook.com/PostharvestFoggia/
28th Members’ Meeting of the Club of BolognaBologna, November 10‐11, 2018
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ORGANIZING COMMITTEEMaria Luisa Amodio, Giancarlo Colelli, Antonio Derossi (Università di Foggia)Pasquale Russo (Promis Biotech s.r.l.)Rob Schouten, Pol Tijskens (Wageningen University)
Thanks for the [email protected]
https://www.facebook.com/PostharvestFoggia/
INNOVATION IN POSTHARVEST SUPPLY CHAIN OF FRESH PRODUCE