Temperatures and shelf-life duration in the stawberry supply chain

Detalhes bibliográficos
Autor(a) principal: Alcéo, Rita Gonçalves André
Data de Publicação: 2016
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/13359
Resumo: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia - UL
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spelling Temperatures and shelf-life duration in the stawberry supply chainstrawberrylast milequalitysupply chaintemperaturaMestrado em Engenharia Alimentar - Instituto Superior de Agronomia - ULStrawberry is a very perishable fruit that requires proper temperature management to reduce losses. Temperature abuses in the strawberry supply chain leads to high losses and dissatisfaction on the part of consumers and retailers. The temperature was monitored in two commercial circuits from harvesting to the final consumer, in June and July of 2016. Temperatures outside and inside of 500 g clamshells and inside the fruits were recorded in the three locations of the pallet. The air temperature inside 5 vehicles trunks and 5 domestic refrigerators were recorded at 60 seconds intervals. Strawberry (Fragaria ×ananassa) packaged in clamshells were stored at 0, 5, 10, 15, and 20 °C. Fruit were evaluated for colour, firmness, soluble solids content (SSC), and titratable acidity (TA). A 10-member panel assessed the fruit for odour, texture, juiciness, flavour, and overall liking at the same sampling dates. In the studied circuits fruits were exposed to an accumulated time-temperature (ATT) of 502.3 and 588.8 °C h. In both the display in store represented the largest contribution to the ATT (273.1 and 281.2 °C h). The maximum temperatures recorded in trunks each day were 47.3, 40.3, 41.4 and 48.2 °C with an outdoor temperature of 24.0, 26.1, 28.2 and 36.6 °C. In refrigerators were recorded average temperatures of 7.2, 4.3, 9.2, 7.4 and 7.7 ° C with reaching temperature fluctuations higher than 5 °C. The temperature had little effect on the physicochemical characteristics and sensory evaluation of the strawberry, but strongly influenced the evolution of the losses. The clamshells have become unmarketable after 3 days at 20 °C and 5 days at 15 °C. Damages development can arise in the retail or just in consumers houses with the ‘last mile’ temperatures being possibly the responsible for the biggest quality depreciation on strawberriesISA-ULAlmeida, Domingos Paulo FerreiraRepositório da Universidade de LisboaAlcéo, Rita Gonçalves André2017-03-21T10:17:30Z20162016-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/13359TID:201847868engAlcéo, R.G.A. - Temperatures and shelf-life duration in the stawberry supply chain. Lisboa: ISA, 2016, 71 p.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:43:29Zoai:www.repository.utl.pt:10400.5/13359Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:59:20.824123Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Temperatures and shelf-life duration in the stawberry supply chain
title Temperatures and shelf-life duration in the stawberry supply chain
spellingShingle Temperatures and shelf-life duration in the stawberry supply chain
Alcéo, Rita Gonçalves André
strawberry
last mile
quality
supply chain
temperatura
title_short Temperatures and shelf-life duration in the stawberry supply chain
title_full Temperatures and shelf-life duration in the stawberry supply chain
title_fullStr Temperatures and shelf-life duration in the stawberry supply chain
title_full_unstemmed Temperatures and shelf-life duration in the stawberry supply chain
title_sort Temperatures and shelf-life duration in the stawberry supply chain
author Alcéo, Rita Gonçalves André
author_facet Alcéo, Rita Gonçalves André
author_role author
dc.contributor.none.fl_str_mv Almeida, Domingos Paulo Ferreira
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Alcéo, Rita Gonçalves André
dc.subject.por.fl_str_mv strawberry
last mile
quality
supply chain
temperatura
topic strawberry
last mile
quality
supply chain
temperatura
description Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia - UL
publishDate 2016
dc.date.none.fl_str_mv 2016
2016-01-01T00:00:00Z
2017-03-21T10:17:30Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/13359
TID:201847868
url http://hdl.handle.net/10400.5/13359
identifier_str_mv TID:201847868
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Alcéo, R.G.A. - Temperatures and shelf-life duration in the stawberry supply chain. Lisboa: ISA, 2016, 71 p.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ISA-UL
publisher.none.fl_str_mv ISA-UL
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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