8/6/2015. Training Course. About Cyprus. Cyprus University of Technology (CUT)

Transcription

1 Training Course Qualitative, physicochemical and phytochemical indicators of cherry fruit quality Limassol (Lemesos) is geographically located in the southern part of the island, with the second largest population numbering > 230,000 habitants. About Cyprus Dates: June 2-4, 2015, Location: Tassos Papadopoulos Building, Cyprus University of Technology Cyprus University of Technology (CUT) CUT was established by law in December 2003, and enrolled its first students in September It is a new, public, and independent University and has set high values concerning its academic character, legal status, organizational and administrative structure; it s characterized by its high level procedure for staff selection, and its relationship with the state. The University aspires to develop itself into a modern, pioneering University able to offer education and high level research in leading branches of science and technology which have high impact on the economic, technical, and scientific sectors. The CUT aims at transferring knowledge (education) and producing new knowledge through basic and applied research. Cyprus University Cyprus of University Technology of (Central Technology Building-Teaching) [CUT] Cyprus University Cyprus of Technology University (Library of - Laboratories Technology ) [CUT] Laboratories 1

2 Introductory note on postharvest physiology and technology of sweet cherry fruits World sweet cherry production (tones, FAO 2009) How much market life International trade do I need?

3 EVOLUTION OF CHILEAN CHERRY EXPORT IN DIFFERENT MARKETS (MT) CHERRY IMPORT BY COUNTRY (MT, year 2012) The very first Spanish fruits (Burlat, Early Bigi, Earlise) were offered in the local market on April 20 Better early varieties: Rocket, Frisco, Cashmere The very first batches of the Spanish campaign reached UK May 7. Challenges in fresh produce marketing due to unprecedented situations Cherry is a highly perishable commodity with reduced potential storage Source: Montanari 3

4 Developed countries 10% Value Chain Food Losses Preharvest Developing countries 25-40%... respire 5-20% Harvest Storage Transport 30-50% produce heat... weight loss 5-30% Consumer 1-10%... collapse Source: World Economic Forum, Driving Sustainable Consumption, Value Chain Waste Overview Briefing end of market life Streif Background information on sweet cherry fruit physiology Non climacteric fruit with moderate respiration rate Highly perishable commodity with reduced potential storage life Parameters affecting fruit quality: Loss of acidity, Softening, Fruit cracking, Extended weight loss, Stem desiccation Physical/physiological disorders: pitting, bruising, cracking Pathological disorders: brown rot, gray mold, blue mold, Rhizopus rot Numerous cultivars with different qualitative/phytochemical profile and ripening properties and storage potential The extreme perishability of cherries creates challenges for everyone in the supply chain, from grower to retailer Factors Influencing Cherry Quality Variety Harvest maturity Handling practices Temperature management Storage temperature/atmosphere Cherry Quality Issues Water loss especially stems Over-ripe Decay Loss of acidity Excessive softening Differences in Quality Among Cherry Varieties 4

5 Cherry Quality & Composition Research on cherry fruit ripening physiology Reason for Liking Cherry Reason for Disliking Cherry 24 documents [7 Conference Proceedings] ness 65% Skin Colour 3% Firmness 14% Juicenes 14% Sourness 5% Texture 2% Skin Colour 7% Lack of Juicenes 8% Too Sour 27% Not Sour Enough 4% Lack of Flavour 27% Soft Texture 15% Lack of ness 15%. Edible coatings (Aloe vera based, alginate coatings, Semperfresh TM ) CA/MA/Modified atmosphere packaging Application of active molecules (salicylic acid, acetylsalicylic acid, oxalic acid) Heat treatment Removal of field heat with forced-air cooling and hydrocooling Hydro-cooling with CaCl 2 (OptiCAL TM ) for 5 min Long, L.E th International Cherry Symposium, Plasencia, Spain Qualitative [Objective] analyses Weight loss (%) Respiration rate Soluble solids content (%) Titratable acidity (% malic acid) Color (L*,a*, b*) Stem removal force [A tensile grip was used to remove the stem] Tissue firmness (15% deformation force) Skin penetration force Qualitative [Subjective] analyses Fruit material and experimental design Stem browning index 0 Green, fresh appearance, less than 30% brown 1 Substantially green with 30-50% brown 2 Substantially brown with less than 50% green Surface pitting 0 None or less than 0,3 cm 2 pitting 1 Pitting affecting 0,3-0,5 cm 2 2 Pitting affecting greater than 0.5 cm 2 Overall acceptance 0 Good commercial quality 1 Some damage, but still commercially salable 2 Not commercially salable Fruit were harvested at commercial maturity stage and were randomly divided into 6 treatment units per cultivar Each treatment unit included 60 sweet cherries and were analyzed at harvest (Day 0) and after maintenance at 20 o C for 1, 2, 4, 6 and 8 days, respectively Goulas et al., unpublished data 5

6 Weight loss (%) SSC (%) TA (malic acid, %) Traction force (N) Penetration force (N) 15% deformation force (N mm -1 ) Overall acceptability index Stem browning index Surface pitting index 8/6/2015 (A) (A) (A) (B) (B) (B) (C) (C) (C) Days at 20 o C Days at 20 o C Days at 20 o C Goulas et al., unpublished data cherry metabolites Research on cherry phytochemical status Sugars Organic acids Phenolic compounds Amino acids Taste: sweetness Taste: acidity Color: anthocyanins Health-promoting properties Nutritional aspects 73 documents. Phytochemical profile has been mainly monitored at harvest No available information during postharvest ripening at different time points Phytochemicals as an extra criterion that defines fruit quality Cherry phenolic composition Phenolic acids Anthocyanins Phytochemical affects colour and taste of fruits Colour: Anthocyanins / Carotenoids Taste: Flavonoids, tannins, oleuropein Chlorogenic Acid Derivatives (mg 100 g -1 ) Hydroxycinnamic derivative Neochlorogenic acid p-coumaroylquinic acid Chlorogenic acid Hydroxybenzoic acid Caffeic acid Ferulic acid Individual Anthocyanin (mg 100 g -1 ) Cyanidin 3-glucoside Cyanidin 3-rutinoside Pelargonidin 3-rutinoside Myricetin 3-rutinoside Kaemfperol 3-rutinoside Quercetin 3-rutinoside a Heart Late Heart Late Heart. Total phenolic content: (1) Major classes represented by anthocyanins and hydroxycinnamic acids, (2) Neoclorogenic acid, p-coumarolquinic acid, chlorogenic acid are regarded as the dominant polyphenols in sweet cherry fruit S AR Vicente, GA Manganaris, GO Sozzi, CH Crisosto Anthocyanins: (1) Varietal differences in content ( mg g -1 FW among 11 cultivars, Diaz-Mula et al., 2009), (2) cyanidin 3-rutinoside and cyanidin 3-glucoside are the most represented/predominant anthocyanins in cherry cultivars (Gao & Mazza, 1995). Martínez-Esplá et al J. Agric. Food Chem. 62:

7 cherry quality determination Quality how is it defined? cherry quality is defined by both the appearance of the stem, as well as the appearance and sensory quality of the fruit. Therefore, you must consider both. Toivonen Type Picota sweet cherries Type Picota Seradilla Generally harvest at colour stage 5 or 6 is better for sugars and acidity. cv. heart Mature cherries may be slightly softer on the tree, but firm up if cooled properly. Stage 4-5 Stage 5-6 Toivonen Toivonen 7

8 But there may be some negative outcomes with harvesting at stage 6 Υδρόψυξη Toivonen Hydrocooling Hydrocooling Checkpoint ph και chlorine ( ppm) Hydrocooling Immersion hydrocooling Shower hydrocooling 8

9 Hydro-cooling with CaCl 2 (OptiCAL TM ) for 5 min Πηγή:Compac Reduction in labor costs Yesterday without Cherry Vision Today with Cherry Vision Reliable fruit supplies Higher value, top-quality products More profits resulting from better quality guaranteed over time Higher profits differentiating different quality classes Improved processing RESULTS and EFFICIENCY Boosting productivity and competitiveness Standardized processes Lower manpower costs Less waste Product quality protection 9