Academic literature on the topic 'Fresh cut produce systems'
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Journal articles on the topic "Fresh cut produce systems"
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Fouayzi, Hassan, Julie A. Caswell, and Neal H. Hooker. "Motivations of Fresh-Cut Produce Firms to Implement Quality Management Systems." Review of Agricultural Economics 28, no. 1 (March 2006): 132–46. http://dx.doi.org/10.1111/j.1467-9353.2006.00277.x.
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Toivonen, Peter M. A. "Application of 1-Methylcyclopropene in Fresh-cut/Minimal Processing Systems." HortScience 43, no. 1 (February 2008): 102–5. http://dx.doi.org/10.21273/hortsci.43.1.102.
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The application of 1-methylcyclopropene (1-MCP) in fresh-cut processing systems has been approached in three ways: 1) treatment of freshly harvested crop before longer-term storage after which the product is processed, 2) treatment of whole product just before processing, or 3) treatment of fresh-cut product immediately after processing. Results in the literature to date are quite variable in terms of whether 1-MCP treatment provides a benefit, no effect, or a negative effect on shelf life and quality retention of fresh-cut product. There are a number factors that impact the nature and extent of response to 1-MCP by fresh product and these include, but are not limited to, temperature of storage for fresh-cut product, condition of raw product, type of fruit or vegetable, cultivar, harvest maturity, duration of storage before cutting, and the 1-MCP treatment approach. A critical analysis, using existing published and unpublished data, provides a preliminary assessment of the impact of some of these factors. This analysis is intended to provide some insight into important considerations on the use of 1-MCP in fresh-cut processing systems and will guide researchers in considering experimental parameters for future work.
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Ahmad, Iftikhar, Muhammad Behzad Rafiq, Awais Ahmad, Muhammad Qasim, and Bilal Abdullah. "Optimal planting systems for cut gladiolus and stock production." Ornamental Horticulture 23, no. 3 (October 2, 2017): 345. http://dx.doi.org/10.14295/oh.v23i3.1107.
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A study was conducted to elucidate the effect of different planting systems, videlicet (viz.) flat, ridge, and raised bed system on growth, yield and quality of gladiolus and stock. Corms of ‘Rose Supreme’ and ‘White Prosperity’ gladiolus and seedlings of ‘Cheerful White’, ‘Lucinda Dark Rose Double’ and ‘Lucinda Dark Rose Single’ stock were planted on different planting systems in individual experiments for each species. Gladiolus had similar good quality production irrespective of planting systems with numerical superiority of ridge planting, which produced longer stems with higher stem fresh weight, but delayed corm sprouting by ca. 1 d compared to raised bed or flat planting system. Among cultivars, ‘Rose Supreme’ produced higher number of florets per spike, taller stems with longer spikes, higher fresh weight of stems and higher number of cormels than ‘White Prosperity’. Stock plants grown on flat beds produced stems with greater stem length, leaf area and fresh weight of stems compared to ridge or raised bed planting systems. Plants grown on ridges produced the highest stem diameter, number of leaves per plant, total leaf chlorophyll contents, and number of flowers per spike. ‘Cheerful White’ and ‘Lucinda Dark Rose Double’ performed best by producing good quality stems in shorter period compared to ‘Lucinda Dark Rose Single’. In summary, gladiolus should be grown on ridges, while stock may be planted on flat beds for higher yields of better quality flowers.
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Howard, Luke. "HACCP Principals and Product Operations: What is the Future?" HortScience 33, no. 3 (June 1998): 551f—552. http://dx.doi.org/10.21273/hortsci.33.3.551f.
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Food safety has become a major issue for producers and processors of fresh fruit and vegetable products. Although the safety of fresh and pre-cut fruit and vegetables is outstanding, several recent food-borne outbreaks have increased the public's awareness of microbiological hazards associated with these products. Hazard Analysis Critical Control Point (HACCP) programs are well-established for many food systems. HACCP is a systematic approach to the identification, assessment, and control of hazards associated with the environment in which foods are produced and handled. Fresh and pre-cut produce are ready-to-eat products that do not receive a preservation (heating) treatment like traditional canning or freezing methods. Since there is no microbiological kill step associated with these products, hazards cannot be eliminated. Therefore, it is critical that efforts be focused on minimizing the incidence of food-borne pathogens on fruits and vegetables through the use of good agricultural practices during growing, postharvest handling, storage, and minimal processing. Several sanitation hurdles can be combined in a synergistic effort to control food-borne pathogens. In addition to chlorination, researchers have investigated alternative treatments for sanitation such as ozone, hydrogen peroxide, trisodium phosphate, edible coatings containing antimicrobial agents, irradiation, pulsed light and bacteriocins. Selection of proper oxygen permeable packaging material is also important to prevent anaerobic conditions that may result in growth and toxin production by Clostridium botulinum. However, caution is advised when evaluating new sanitation and packaging materials for fresh produce, because the elimination of spoilage microorganisms may result in conditions that favor the growth of surviving pathogens.
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Leskovar, D. I., L. A. Stein, and F. J. Dainello. "279 Planting Systems Influence Growth Dynamics and Quality of Fresh Market Spinach." HortScience 35, no. 3 (June 2000): 439C—439. http://dx.doi.org/10.21273/hortsci.35.3.439c.
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This study was conducted to determine the effect of within-row plant spacing and mulching on growth, quality, and yield of an experimental semi-savoy spinach (Spinacia oleracea L.) genotype `Ark-310' to produce a high-quality fresh-market product. Spinach transplants were established in the field on 13 Nov. 1995 and 3 Dec. 1997. Within-row spacings were 15 and 25 cm, and mulching treatments were bare-soil and black polyethylene mulch. Plants were destructively sampled weekly (1996) or bi-weekly (1998) for leaf area (LA), leaf number, leaf dry weight (LDW); and root dry weight (RDW) measurements. Plants grown on plastic mulch at 25-cm spacing had the greater LA, LDW, and RDW than when grown at 15-cm spacing on mulch or bare-soil. Leaf number and specific leaf area (LA/LDW) were less affected by either spacing or mulching. The amount of soil on harvested leaves was lowest on plants grown on plastic mulch in both years. In one year, total yields (MT/ha) were 42% higher when plant spacing decreased from 25 cm to 15 cm, while mulch increased yields by 20 %, a response that was independent of plant spacing. These effects were not evident in the year with higher rainfall. It appears that for a root-cut or loose leaf spinach, yield efficiency and product cleanliness of `Ark 310' spinach may be further improved by combining high plant density with efficient irrigation and fertilization programs under mulch and drip.
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Tzamalis, P. G., D. B. Panagiotakos, and E. H. Drosinos. "A ‘best practice score’ for the assessment of food quality and safety management systems in fresh-cut produce sector." Food Control 63 (May 2016): 179–86. http://dx.doi.org/10.1016/j.foodcont.2015.11.011.
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CAI, SHIYU, RANDY W. WOROBO, and ABIGAIL B. SNYDER. "Combined Effect of Storage Condition, Surface Integrity, and Length of Shelf Life on the Growth of Listeria monocytogenes and Spoilage Microbiota on Refrigerated Ready-to-Eat Products." Journal of Food Protection 82, no. 8 (July 23, 2019): 1423–32. http://dx.doi.org/10.4315/0362-028x.jfp-18-576.
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ABSTRACT Psychrotolerant growth of Listeria monocytogenes in ready-to-eat (RTE) foods increases the risk to food safety, particularly when spoilage does not occur prior to L. monocytogenes growth of >1 log CFU/g. The purpose of this study was to evaluate the relative rates of quality deterioration and L. monocytogenes growth in six product systems (tomatoes, apples, fresh-cut cantaloupe, fresh-cut lettuce, baby spinach, and commercially processed turkey slices) under various conditions of refrigeration temperatures, atmospheres, and quality. Cantaloupe and spinach leaves supported >1 log CFU/g growth of L. monocytogenes before product spoilage at both 4 and 9°C. In some cases, conditions that improved microbial quality by extending shelf life also allowed L. monocytogenes growth of >1 log CFU/g before deterioration due to microbial spoilage. For example, storage with modified atmosphere packaging enhanced L. monocytogenes growth relative to spoilage microbiota in lettuce leaves (1.0-log increase 7 days before spoilage). In contrast, the use of secondary quality produce (i.e., apples, tomatoes, and lettuce with physical damage) reduced shelf life and, consequently, limited the time for L. monocytogenes proliferation. Therefore, spoilage cannot be considered a fail-safe indicator or proxy for limitation of shelf life across refrigerated RTE products.
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LARSON, ANN E., and ERIC A. JOHNSON. "Evaluation of Botulinal Toxin Production in Packaged Fresh-Cut Cantaloupe and Honeydew Melons." Journal of Food Protection 62, no. 8 (August 1, 1999): 948–52. http://dx.doi.org/10.4315/0362-028x-62.8.948.
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The ability of Clostridium botulinum to produce toxin on cubed, packaged melons was investigated relative to microbial spoilage at various incubation temperatures and in different packaging systems. Freshly cut cubes (approximately 2.5 cm3) of cantaloupe and honeydew melons were surface inoculated with a 10 strain mixture of proteolytic and nonproteolytic spores of C. botulinum (10 to 15 cubes per package; approximately 100 total spores per package). To initially evaluate toxin production and spoilage in a passively modified atmosphere, melon cubes were loosely packaged in air in polyethylene pouches, sealed, and incubated at 7 or 15°C for up to 21 days. At various sampling intervals, samples were tested for headspace oxygen and carbon dioxide levels, pH, presence of botulinal toxin, aerobic and anaerobic plate counts, and counts of yeasts and molds. During incubation, headspace oxygen levels decreased, headspace carbon dioxide levels increased, aerobic and anaerobic plate counts increased, and the pH remained constant or decreased slightly. Botulinal toxin was not detected in any cantaloupe samples or in honeydew samples incubated at 7°C. Botulinal toxin was detected in some honeydew samples at 15°C after 9 days of incubation, but the toxic honeydews were severely spoiled and considered organoleptically unacceptable. A similar second experiment was performed in which half of the melon cubes were treated with UV light to inactivate vegetative organisms before packaging, and these were incubated at 7, 15, or 27°C. In this second experiment, toxin production occurred in the UV-treated samples at 15°C with gross spoilage and at 27°C with only marginal spoilage. These data indicate that inhibition of spoilage organisms with UV light could result in botulinal toxin formation in packaged melons before overt spoilage.
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Gribbe, Stella, Gesche Blume-Werry, and John Couwenberg. "Digital, Three-Dimensional Visualization of Root Systems in Peat." Soil Systems 4, no. 1 (February 29, 2020): 13. http://dx.doi.org/10.3390/soilsystems4010013.
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Belowground plant structures are inherently difficult to observe in the field. Sedge peat that mainly consists of partly decayed roots and rhizomes offers a particularly challenging soil matrix to study (live) plant roots. To obtain information on belowground plant morphology, research commonly relies on rhizotrons, excavations, or computerized tomography scans (CT). However, all of these methods have certain limitations. For example, CT scans of peat cores cannot sharply distinguish between plant material and water, and rhizotrons do not provide a 3D structure of the root system. Here, we developed a low-cost approach for 3D visualization of the root system in peat monoliths. Two large diameter (20 cm) peat cores were extracted, frozen and two smaller peat monoliths (47 × 6.5 × 13 cm) were taken from each core. Slices of 0.5 mm or 1 mm were cut from one of the frozen monoliths, respectively, using a paper block cutter and the freshly cut surface of the monolith was photographed after each cut. A 3D model of the fresh (live) roots and rhizomes was reconstructed from the resulting images of the thinner slices based on computerized image analysis, including preprocessing, filtering, segmentation and 3D visualization using the open-source software Fiji, Drishti, and Ilastik. Digital volume measurements on the models produced similar data as manual washing out of roots from the adjacent peat monoliths. The constructed 3D models provide valuable insight into the three-dimensional structure of the root system in the peat matrix.
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Harrison, Mike, and Peter Herlihy. "Controlled Atmosphere Systems for Marine Vessels." Marine Technology and SNAME News 32, no. 02 (April 1, 1995): 147–50. http://dx.doi.org/10.5957/mt1.1995.32.2.147.
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Controlled atmosphere (CA) preservation of perishable fruit and vegetables represents new opportunities for today's reefer operators. This technology affords the carrier an efficient and economical method of introducing and maintaining a low oxygen atmosphere that, when used in conjunction with temperature control, can significantly enhance the preservation of fruit and vegetables. Improved product quality, new markets, and reduced product losses are benefits realized through the use of hollow fiber membrane air separation technology. Seasonal products, which may be unavailable because of the transit time of shipping, are now a reality for operators utilizing this technology. High-value products such as fresh cut flowers, previously dedicated to air freight, may be a natural extension of the technology. The authors' company is a wholly owned subsidiary of The Dow Chemical Company. Generon supplies hollow fiber membrane systems for the on-site generation of gaseous nitrogen. In 1992 the company provided turnkey design and installation services of controlled atmosphere systems for three fully refrigerated containerships operated by the Great White Fleet. These ABS-classed vessels were the first of their type to fully utilize controlled atmosphere technology for the improved quality and reduction of perishable losses.
Dissertations / Theses on the topic "Fresh cut produce systems"
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Limvorasak, Saran, and Zhiheng Xu. "Multi-echelon inventory optimization for fresh produce." Thesis, Massachusetts Institute of Technology, 2013. http://hdl.handle.net/1721.1/81101.
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Thesis (M. Eng. in Logistics)--Massachusetts Institute of Technology, Engineering Systems Division, 2013.Cataloged from PDF version of thesis.
Includes bibliographical references (p. 69).
For fresh produce, the product freshness is a key value to end consumers. Retailers try to maximize product freshness at retail stores while maintaining high product availability. Fresh produce that is close to the end of its life cycle will either be scrapped or be sold at a much lower price. With an increasing demand volatility and complication of supply chain network, obsolescence cost from these spoilages has been increasing recently. Our research focuses on the study of multi-echelon inventory optimization for fresh produce. We investigated the impacts of an additional fulfillment center in a supply chain to justify an improvement in product freshness. We analyzed three relevant factors: transit time, inventory dwell time and safety time, which affect the time products spend in a supply chain from the suppliers to the retail stores. Our objective was to create a predictive model that could determine whether product freshness could be improved when those products are shipped through a supply chain network with an additional fulfillment center. While a fulfillment center increases the total transit time by adding more "touches" of the inventory, it can provide benefits by reducing demand variability through the risk pooling effect. When an fulfillment center aggregates demand from several grocery distribution centers, it pools the demand volatility across various locations, thus reducing the demand volatility and the safety stock. Our model demonstrated that, with a fulfillment center, six product categories (Berries, Watermelons, Cherries, Mixed melons, Stone fruit, and Strawberries) had a decrease in the safety time that is more than the increase in total transit time, resulting in the improved product freshness at retail stores. Further, we defined a term "Enhance Coefficient of Variation (ECV)" to quantify the demand volatility. Finally, we determined a set of minimum ECV ratios in order to make an fulfillment center benefits the product freshness under different replenishment frequencies. Retailers can use this ECV ratio as an indicator to make channeling decisions.
by Saran Limvorasak and Zhiheng Xu.
M.Eng.in Logistics
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Alradaan, Ali. "DYNAMICS OF WASH WATER PARAMETERS IN THE SANITIZATION OF FRESHLY-CUT PRODUCE." Cleveland State University / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=csu1526384084438372.
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Troya, Maria Rosa. "Improving liquid chemical intervention methods to control pathogens on fresh-cut fruits and vegetables." Texas A&M University, 2003. http://hdl.handle.net/1969.1/3929.
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Factors that affect liquid chemical intervention methods of controlling pathogens
on fresh-cut produce were investigated. The relationship between produce tissue
structure (intercellular space, cell size, and cell distribution) and the sanitizing
effectiveness of liquid chemical treatment was studied. Experiments determined if
sanitizer contact with bacteria could be improved through the use of surfactants and
different application methods (drop application method, negative pressure differential,
and sonication). To test these factors, a model sanitizer, H2O2, and a model
microorganism: Salmonella Typhimurium, along with various fresh-cut produce (apple,
pear, carrot, and potato) were tested. Microscopic analysis revealed a very complicated
pore structure consisting of irregular capillaries. S. Typhimurium was found to survive in
all produce tested, and washing did not significantly reduced inoculated bacteria
regardless of the bacterial incubation time or produce type. The results showed that a 3%
H2O2 solution reduced S. Typhimurium in produce and the solutionÂs efficiency varied in
the following descending order: potato>apple>carrot>pear. In seven min treatments,
bacteria were reduced by 2.5 CFU/ml in potato, 2.3 CFU/ml in apple, 1.5 CFU/ml in
carrot, and 0.7 CFU/ml in pear. There was no direct evidence on how intercellular space,
its percentage or cellular distribution and shape affected efficiency, but some possibilites
were discussed. The rate and extent of liquid penetration, and how varying pore
diameter in each cell or air space prevent complete chemical treatment penetration were
also analyzed.
It was determined that bacterial density has a slight effect in bacterial reduction
but this depends on type of produce inoculated. The use of surfactants did not improve
bacterial reduction in either washing or chemical treatments, and neither did the use of drop application method or temperature differential. On the other hand, applying the
chemical treatment with a surfactant while using a sonicator did improve the treatmentÂs
efficiency. This thesis provides a number of factors to be considered when designing a
chemical treatment and a guideline for further research in areas such as rate and extent of
liquid chemical treatment penetration into fresh-cut produce.
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Suryawanshi, Yogeshwar D. (Yogeshwar Dattatraya), and Thomas Hsien. "Multi-echelon inventory management for a fresh produce retail supply chain." Thesis, Massachusetts Institute of Technology, 2010. http://hdl.handle.net/1721.1/61188.
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Thesis (M. Eng. in Logistics)--Massachusetts Institute of Technology, Engineering Systems Division, 2010.Cataloged from PDF version of thesis.
Includes bibliographical references (p. 83-84).
Perishability presents a challenging problem in inventory management for the fresh produce industry since it can lead to higher inventory costs and lower service levels. If a supply chain has multiple echelons, that further complicates the issue since companies have an added risk of not having the right amount of product at the right location at the right time. We conduct our research on Chiquita's Fresh Express supply chain. We analyze the impact of perishability on total relevant costs. Our research focuses on determining the optimal inventory policy for the system considering inventory holding costs, shrinkage costs, lost sales costs, forecast accuracy and service levels. We test the sensitivity of the system with respect to forecast errors and the transportation lead time. We developed a discrete-event simulation model using Arena software to conduct the research. Our research demonstrates that by lowering the current target on-hand inventory levels at the distribution center and retail stores, inventory holding costs and shrinkage costs are reduced significantly. Under the optimal inventory policy, the system can save 31% in costs, improve the item fill rate at the distribution center, reduce the total shrinkage volume, and maintain high service levels of more than 95% at the retail stores. Our sensitivity analysis shows that the system is very sensitive to the forecast errors. Additionally, we recommend keeping the transportation lead time as low as possible to maximize the products' lifetime at the retail stores. Reducing the forecast errors or the transportation lead time would reduce the total relevant cost of the system while improving the item fill rates across the supply chain.
by Yogeshwar D. Suryawanshi and Thomas Hsien.
M.Eng.in Logistics
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Collazo, Cordero Cyrelys. "Novel preservation strategies for microbial decontamination of fresh-cut fruit and vegetables." Doctoral thesis, Universitat de Lleida, 2018. http://hdl.handle.net/10803/663375.
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La bioconservació, així com els mètodes químics i físics, es van avaluar per controlar patògens de transmissió alimentària en productes vegetals mínimament processats. La investigació dels mecanismes d'acció de Pseudomonas graminis CPA-7 va revelar que la seva activitat bioconservadora s'exerceix a través de la combinació de la competència, el deteriorament de les capacitats de colonització dels patògens i l'activació de la resposta defensiva de l'hoste vegetal. Com enfocament físic, es va avaluar la llum ultraviolada C acoblada a immersió (WUV), en aigua i en àcid peroxiacètic (PAA), per descontaminar vegetals mínimament processats. WUV va reduir la microbiota nativa i els patògens inoculats del bròquil i de verdures de fulla, així com va millorar les propietats bioactives del bròquil. Una altra tecnologia física avaluada per a la descontaminació del bròquil va ser la llum polsada, sense mostrar idoneïtat. Finalment, es va avaluar la combinació de WUV, PAA i CPA-7 per a la descontaminació de verdures de fulla, millorant sinergísticament l'efecte inhibidor sobre el creixement de Salmonella enterica depenent de la matriu. En resum, la biopreservació i l’aplicació de WUV són tecnologies prometedores, alternatives al clor, que actuen a través de múltiples mecanismes i es poden implementar per millorar la qualitat microbiològica i les propietats bioactives dels productes mínimament processats.La bioconservación, así como métodos químicos y físicos, se evaluaron para controlar patógenos transmitidos por los alimentos en productos vegetales mínimamente procesados. La investigación de los mecanismos de acción de Pseudomonas graminis (CPA-7) reveló que su actividad bioconservadora se ejerce a través de la combinación de la competencia, del deterioro de las capacidades de colonización de los patógenos y de la activación de la respuesta defensiva del hospedante vegetal. Como enfoque físico, se evaluó la luz ultravioleta C acoplada a inmersión (WUV), en agua y en ácido peroxiacético (PAA), para descontaminar vegetales mínimamente procesados. WUV redujo la microbiota nativa y los patógenos inoculados en brócoli y verduras de hoja, y además mejoró las propiedades bioactivas del brócoli. Otra tecnología física: la luz pulsada, se ensayó para la descontaminación del brócoli sin mostrar idoneidad. Finalmente, se evaluó la combinación de WUV, PAA y CPA-7 para la descontaminación de verduras de hoja. Esta estrategia mejoró sinergísticamente el efecto inhibidor de CPA-7 sobre el crecimiento de Salmonella enterica dependiendo de la matriz. En resumen, la biopreservación y la aplicación de WUV son tecnologías prometedoras, alternativas al cloro, que actúan a través de múltiples mecanismos y que pueden implementarse para mejorar la calidad microbiológica y bioactiva de los vegetales mínimamente procesados.
Biopreservation as well as chemical and physical methods were essayed to control foodborne pathogens in fresh-cut fruit and vegetables. The investigation of the action mechanisms of Pseudomonas graminis (CPA-7) revealed that its biopreservative activity is exerted through the combination of competition, the impairment of pathogen’s colonization abilities and the activation of the plant-host's defense response. As a physical approach, water-assisted UV-C (WUV) was evaluated, alone and combined with peroxyacetic acid (PAA), for the decontamination of fresh-cut vegetables. It was effective for reducing native microbiota and inoculated pathogens in fresh-cut broccoli and leafy greens, as well as for enhancing the bioactive content in broccoli. Another physical technology: pulsed light was essayed for decontamination of broccoli, showing no suitability. Finally, the combination of WUV, PAA and CPA-7 was evaluated for decontamination of leafy greens, showing a synergistic enhancement of the inhibitory effect of CPA-7 on S. enterica growth depending on the matrix. In summary, biopreservation and WUV are promising alternative-to-chlorine technologies, which act via multiple mechanisms, and can be implemented to improve the microbiological and nutritional quality of fresh-cut produce.
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Limoges, Marie. "An Environmental Approach To Food Safety Assessment Using Artisan Cheese And Fresh Produce As Model Systems." ScholarWorks @ UVM, 2019. https://scholarworks.uvm.edu/graddis/1013.
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This dissertation examined recently issued regulatory standards using cheese and produce as model systems. FDA's 2015 Domestic and Imported Cheese and Cheese Products Compliance Program Guidelines (CPG) E. coli standards on cheese safety, and the extent to which these standards affect domestic and imported cheese commerce, was assessed. Results from FDA's Domestic and Imported Cheese Compliance Program for samples collected between January 1, 2004 and December 31, 2006 were analyzed. Of 3,007 cheese samples tested for non-toxigenic E. coli, 76% (2,300) of samples exceeded 10/g, FDA's target for regulatory activity. In cheese samples containing E. coli levels of 10/g and 100/g, there was no statistically significant association with presence of Listeria monocytogenes. However, associations between Staphylococcus aureus levels of 10,000 CFU/g and presence of Salmonella and L. monocytogenes were statistically significant, indicating that EU regulations targeting S. aureus as the pathogen of concern may be more appropriate than E. coli for cheese safety assessment.
Compost amended soils in the Northeastern U.S. were assessed for the presence and survival of E. coli and Listeria spp. against FDA Food Safety Modernization Act (FSMA) requirements. Manure and poultry litter-based biological soil amendments of animal origin (BSAAO) must achieve pathogen reduction to reduce risk of pathogen contamination on the harvested produce. Two trials of replicated field plots of loamy (L) or sandy (S) soils were tilled and un-amended (NC) or amended with dairy compost (DC), poultry litter compost (PL), or poultry pellets (PP). Colony count and most probable number (MPN) methods were used to determine persistence of E. coli in these plots over 104 days post-inoculation. Detection of indigenous Listeria spp. were also examined in all plots. Higher E. coli populations were observed in PL and PP amended soils when compared to DC and NC plots. E. coli was detected at low levels on radish crops, where PL treatments encouraged greater levels of survival and growth than DC or NC. Study results verify that a 120 day interval following BSAAO application should be sufficient to ensure food safety of edible crops subsequently planted on these soils.
The sensitivity of environmental monitoring methods and collection formats were evaluated to identify optimal procedures for detection of Listeria spp. on product contact surfaces within artisan cheese production environments. Four environmental surfaces (dairy brick, stainless steel, plastic, and wood; n=405/surface type) were inoculated with L. innocua, L.m. ATTC® 19115 and L.m. 1042, at high (106-107/cm2) and low (0.1-1/cm2) target concentrations. Inoculated surfaces were swabbed with World Bioproducts© EZ ReachTM and 3MTM environmental swabs (3MTM). Five enrichment and enumeration methods were used to compare sensitivity of recovery between environmental swabs. All swab formats performed equally on all environmental surfaces at high target concentrations. At low concentrations, PetrifilmTM and WBEZ swabs recovered Listeria spp. from 87.5% of plastic, stainless steel, and dairy brick surfaces, but only 62.7% of wooden surfaces; recovering 14.8%, 77%, and 96.3% of cells from initial inoculations of 0.01, 0.1, and 1/cm2, respectively . Our data demonstrate that results may be discrepant due to variation in the porosity of environmental surfaces and should be taken into consideration when implementing environmental sampling plans. Results from this thesis can be used to inform regulatory policy and help to achieve improved food safety.
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You, David Jinsoo. "Rapid Pathogen Detection using Handheld Optical Immunoassay and Wire-guided Droplet PCR Systems." Diss., The University of Arizona, 2011. http://hdl.handle.net/10150/145421.
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This work introduces technology for rapid pathogen detection using handheld optical immunoassay and wire-guided droplet PCR systems. There have been a number of cases of foodborne or waterborne illness among humans that are caused by pathogens such as Escherichia coli O157:H7, Salmonella typhimurium, Influenza A H1N1, and the norovirus. The current practices to detect such pathogenic agents are: cell/viral culturing, immunoassays, or polymerase chain reactions (PCRs). These methods are essentially laboratory-based methods that are not at all real-time and thus unavailable for early-monitoring of such pathogens. They are also very difficult to be implemented in field, preventing early detection opportunities. This dissertation is divided into three papers that present methodologies towards the expeditious detections of infectious pathogens and the miniaturization of these detection systems towards field-deployable and point-of-care applications. Specifically, the work presented focuses on two methodologies: (1) light scatter detection using immunoagglutination assays with optimized Mie light scatter parameters in a real biological matrix consisting of plant tissue, and (2) wire-guided droplet manipulations for rapid and improved sample analysis, preparation, and PCR thermocycling. Both of these methods carry a collective objective towards providing high impact technologies for addressing the issues of food-related outbreaks and overall public safety. In the first paper, the direct and sensitive detection of foodborne pathogens from fresh produce samples was accomplished using a handheld lab-on-a-chip device, requiring little to no sample processing and enrichment steps for a near-real-time detection and truly field-deployable device. The detection of Escherichia coli K12 and O157:H7 in iceberg lettuce was achieved utilizing optimized Mie light scatter parameters with a latex particle immunoagglutination assay. The system exhibited good sensitivity, with a limit of detection of 10 CFU mL⁻¹ and an assay time of <6 min. Minimal pretreatment with no detrimental effects on assay sensitivity and reproducibility was accomplished with a simple and cost-effective KimWipes filter and disposable syringe. Mie simulations were used to determine the optimal parameters (particle size d, wavelength λ, and scatter angle θ) for the assay that maximize light scatter intensity of agglutinated latex microparticles and minimize light scatter intensity of the tissue fragments of iceberg lettuce, which were experimentally validated. This introduces a powerful method for detecting foodborne pathogens in fresh produce and other potential sample matrices. The integration of a multi-channel microfluidic chip allowed for differential detection of the agglutinated particles in the presence of the antigen, revealing a true field-deployable detection system with decreased assay time and improved robustness over comparable benchtop systems. In the second paper, we demonstrate a novel method of wire-guided droplet manipulations towards very quick RT-PCR. Because typical RT-PCR assays take about 1–2 h for thermocycling, there is a growing need to further speed up the thermocycling to less than 30 min. Additionally, the PCR assay system should be made portable as a point- of-care detection tool. Rapid movements of droplets (immersed in oil) over three different temperature zones make very quick PCR possible, as heating/cooling will be made by convective heat transfer, whose heat transfer coefficients are much higher than that of conduction, the latter of which is used in most conventional PCR systems. A 30-cycle PCR of a 160 bp gene sequence amplified from 2009 H1N1 influenza A (human origin) was successfully demonstrates in 6 min and 50 sec for a very large 10 μL droplet (with additional 4 min for reverse transcription). The proposed system has a potential to become a rapid, portable, point-of-care tool for detecting influenza A. In the third paper, a wire-guided CNC apparatus was used to perform droplet centrifugation, DNA extraction, and VQ-PCR thermocycling on a single superhydrophobic surface measuring 25 mm by 55 mm and a multi-chambered PCB heater. This methodology exhibited no limitations on the complexity and configuration of procedures that it can perform, making it versatile and far-reaching in its applications. The only modification required for adding or implementing changes for a new protocol is through simple pre-defined programming. The highly adaptive and flexible system was used to execute easily pre-programmed droplet movements and manipulations for the rapid detection of Escherichia coli from PCR detection. Serial dilutions were performed to simulate a diluted field sample with a high level of accuracy. Centrifugation of the diluted sample containing E. coli demonstrated a novel approach to sample pre-treatment. Furthermore, the extraction of DNA from the sample droplet containing E. coli was also performed on the same superhydrophobic surface as the previous 2 steps, requiring less than 10 min. Following extraction, the genetic material was amplified using wire-guided droplet PCR thermocycling, successfully completing 30 cycles of Peptidase D (a long 1500 bp sequence) in 10 min. The droplet centrifugation process was determined to greatly improve the positive band intensity over the non-centrifuged sample. Thus, this work demonstrates the adaptability of the system to replace many common laboratory tasks on a single platform (through re-programmability), in rapid succession (using droplets), and with a high level of accuracy and automation.
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Broeker, Robin Gwen Salinsky. "The stability of Clostridium botulinum toxin type A on fresh and fresh-cut produce." 2005. http://purl.galileo.usg.edu/uga%5Fetd/broeker%5Frobin%5Fg%5F200508%5Fms.
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Thesis (M.S.)--University of Georgia, 2005.Directed by Mark Harrison. Includes an article submitted to Journal of food protection. For abstract see http://getd.galib.uga.edu/hold5yr/broeker_robin_g_200508_ms/broeker_robin_g_200508_ms.pdf. Includes bibliographical references.
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Huque, Roksana. "Effect of nitric oxide on metabolism of fresh-cut apples and lettuces in relation to surface browning." Thesis, 2011. http://hdl.handle.net/1959.13/921838.
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Research Doctorate - Doctor of Philosophy (PhD)Surface browning is an important cause of deterioration of fresh-cut produce during postharvest handling. Nitric oxide (NO) has recently been found to delay the onset of surface browning in fresh-cut apples and iceberg lettuce. Effectiveness of NO applied as NO gas and the NO donor compound 2,2’-(hydroxynitrosohydrazino)-bisethanamine (diethylenetriamine nitric oxide, DETANO) dissolved in phosphate buffer (pH 6.5) solution on the physiological parameters of ethylene production, respiration and water loss, and biochemical parameters of total phenol content, PPO activity, ion leakage and lipid peroxide level were investigated. Granny Smith apple slices treated with 10 µl.l⁻¹ NO gas and 10 mg.l⁻¹ DETANO showed delayed development of surface browning and also resulted in a lower total phenol content, inhibition of PPO activity, reduced ion leakage and reduced rate of respiration but had no significant effect on ethylene production, water loss or lipid peroxide level as measured by malondialdehyde and hydrogen peroxide levels. The two control treatments of phosphate buffer (pH 6.5) and water dips also had significant effects on all parameters compared to untreated slices. The relative effectiveness treatments on postharvest life, apple physiology and biochemistry was DETANO > NO gas > phosphate buffer > water > untreated. The NO donors, sodium nitroprusside (SNP) and Piloty’s acid dissolved in water also inhibited development of surface browning but were not as effective as DETANO. Apple slices dipped in chlorogenic acid dissolved in water showed surface browning within an hour of treatment. Dipping in DETANO solution negated the effect of chlorogenic acid whether applied before or after dipping in chlorogenic acid solution while the buffer and NO gas were also effective. A UV-scan of chlorogenic acid dissolved in water showed a marked decreased in absorbance over the eight day storage period suggesting that chlorogenic acid was oxidised by aerial oxygen. The addition of NO gas and DETANO accelerated the loss of chlorogenic acid. It is suggested that browning development of fresh-cut produce can be inhibited by action taken soon after cutting. The concentration of phenols on the surface could be the rate limiting steps in browning development with non-enzymatic oxidation of phenols by atmospheric oxygen a contributor to browning. NO gas, DETANO and SNP inhibited the surface browning of green oak lettuce slices. The optimum concentration of DETANO or SNP (500 mg.l⁻¹) and NO gas (100 μl.l⁻¹) resulted in approximately 60% and 30% increase in postharvest life over untreated slices respectively.
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SHAN, HSIAO SHU, and 蕭淑珊. "The effects of anti-bacteria and quality preservation of egg shell powder on the fresh cut produce." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/72680853190373032167.
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碩士國立高雄海洋科技大學
水產食品科學研究所
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There were 6.5 billon egg and 480 thousand tons of egg shell were produced in 2010, according to the Council of Agriculture, Taiwan. Usually, egg shells are treated as waste. However, the composition of egg shell is similar to oyster shell and after high temperature incineration; the egg shell ashes dissolves in water should form a high alkali solution possessing antimicrobial abilities. Fresh cut produce has become a regular food item in nowadays life. However, there is no sterilizing procedure before consumption to avoid foodborne disease. Therefore, this research used egg shell powder to inactivate Salmonella enterica subs. Enterica serotype Typhimurium, Escherichia coli, Staphylococcus aureus and Vibrio parahaemolyticus on the fresh cut guava and lettuce. Two concentrations of egg powder suspension were used, 0.1% egg and 0.5%. In addition, reverse osmosis water and 200 ppm NaClO were used as negative and positive control, respectively. Bacteria were inoculated on the surface of guava and lettuce, after being dried, the fresh cut guava or lettuce were was washed by the 0.1% or 0.5% egg powder suspensions for 1 min. The result showed that both 0.1% and 0.5% egg shell powder solution were effective against Gram- negative bacteria E. coli, S. Typhimurium and V. parahaemolyticus, and V. parahaemolyticus was greatest decreased 1-2 log CFU/g (p<0.05). There was no significant difference with different egg shell solutions and 200 ppm NaClO with egg powder (p>0.05). The disinfecting ability was similar with egg shell powder, and 200 ppm NaClO solution was no significant difference. In addition, there were no remaining bacteria in the treated solution. Physical and cutting forces of the lettuce and cabbage increased after washing egg shell powder (p<0.05). Furthermore, egg shell powder maintained the breaking and cutting forces during storage. Less color and texture altered than negative control was observed, general reception was also significant higher than negative control, and (p<0.05). Results showed egg shell powder effectively inactivate the foodborne pathogens and maintain the sensory quality during storage.
Books on the topic "Fresh cut produce systems"
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Sharan, Girja. Slow pace of modernization in fresh produce postharvest systems in Ahmedabad region. Ahmedabad: Indian Institute of Management, 2001.
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Review of the industry response to the safety of fresh and fresh-cut produce: Hearing before the Subcommmittee on Horticulture and Organic Agriculture of the Committee on Agriculture, House of Representatives, One Hundred Tenth Congress, first session, May 15, 2007. Washington: U.S. G.P.O., 2008.
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Gil, Maria Isabel, and Randolph M. Beaudry. Controlled and Modified Atmosphere for Fresh and Fresh-Cut Produce. Elsevier Science & Technology, 2020.
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Gil, Maria Isabel, and Randolph M. Beaudry. Controlled and Modified Atmosphere for Fresh and Fresh-Cut Produce. Elsevier Science & Technology, 2020.
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Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce. Elsevier, 2020. http://dx.doi.org/10.1016/c2015-0-02025-1.
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Committee on Agriculture House of Representatives, United States House of Representatives, and United States United States Congress. Review of the Industry Response to the Safety of Fresh and Fresh-Cut Produce. Independently Published, 2019.
Find full textBook chapters on the topic "Fresh cut produce systems"
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Torrieri, Elena, Pramod V. Mahajan, Silvana Cavella, Maria De Sousa Gallagher, Fernanda A. R. Oliveira, and Paolo Masi. "Mathematical Modelling of Modified Atmosphere Package: An Engineering Approach to Design Packaging Systems for Fresh-Cut Produce." In Springer Optimization and Its Applications, 455–83. Boston, MA: Springer US, 2008. http://dx.doi.org/10.1007/978-0-387-75181-8_22.
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Garrett, E. H. "Fresh-cut produce." In Principles and Applications of Modified Atmosphere Packaging of Foods, 125–34. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-6097-5_6.
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Garrett, E. H. "Fresh-cut produce." In Principles and Applications of Modified Atmosphere Packaging of Foods, 125–34. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4757-6252-5_6.
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Morgan, Lynette. "Harvest and postharvest factors." In Hydroponics and protected cultivation: a practical guide, 268–90. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789244830.0014.
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Abstract This chapter discusses harvest and postharvest factors. Harvesting involves the gathering or removal of a mature crop, with minimum damage and losses, from where it has been grown and transporting it on either for direct consumption or into the postharvest handling chain for further storage and distribution. Determination of harvest maturity, hand harvesting, robotic harvesting of greenhouse crops, postharvest handling, grading and storage, fresh-cut salad processing, shelf-life evaluation, packaging, postharvest cooling, postharvest handling damage, GAP - Good Agricultural practices in Postharvest Handling, postharvest storage, postharvest disorders, food safety and hygiene, ready-to-eat, minimally processed produce, certification and food safety systems, and postharvest developments are also discussed.
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Morgan, Lynette. "Harvest and postharvest factors." In Hydroponics and protected cultivation: a practical guide, 268–90. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789244830.0268.
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Abstract This chapter discusses harvest and postharvest factors. Harvesting involves the gathering or removal of a mature crop, with minimum damage and losses, from where it has been grown and transporting it on either for direct consumption or into the postharvest handling chain for further storage and distribution. Determination of harvest maturity, hand harvesting, robotic harvesting of greenhouse crops, postharvest handling, grading and storage, fresh-cut salad processing, shelf-life evaluation, packaging, postharvest cooling, postharvest handling damage, GAP - Good Agricultural practices in Postharvest Handling, postharvest storage, postharvest disorders, food safety and hygiene, ready-to-eat, minimally processed produce, certification and food safety systems, and postharvest developments are also discussed.
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Bhagwat, Arvind A. "Microbiological Safety of Fresh-Cut Produce: Where Are We Now?" In Microbiology of Fresh Produce, 121–65. Washington, DC, USA: ASM Press, 2014. http://dx.doi.org/10.1128/9781555817527.ch5.
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Gates, Roger. "Microperforated Films for Fresh Produce Packaging." In Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables, 209–17. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2011. http://dx.doi.org/10.1002/9780470959145.ch10.
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Chuang, Kenny. "Fresh-Cut Produce Microbiology of Modified Atmosphere Packaging." In Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables, 57–70. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2011. http://dx.doi.org/10.1002/9780470959145.ch4.
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Hentges, Dawn L. "Safe Handling of Fresh-cut Produce and Salads." In Food Safety Handbook, 425–42. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2005. http://dx.doi.org/10.1002/047172159x.ch24.
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Brendan A., Niemira. "Antimicrobial Application of Low-dose Irradiation of Fresh and Fresh-cut Produce." In Food Irradiation Research and Technology, 255–70. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2012. http://dx.doi.org/10.1002/9781118422557.ch14.
Full textConference papers on the topic "Fresh cut produce systems"
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Farkas, Daniel F., and Joseph A. Kapp. "Recent Advances in High Pressure Food Processing Equipment and Equipment Requirements to Meet New Process Needs." In ASME 2002 Pressure Vessels and Piping Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/pvp2002-1157.
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Foods preserved by high pressure processes (HPP) are sold in Japan, the United States, and Europe. HPP technology is used to pasteurize low acid solid and liquid foods such as oysters, hams, and guacamole and to extend refrigerated shelf-life. HPP technology can commercially sterilize liquid and solid acid products such as fruit juices, salsa, and cut tomatoes. Product sales have reached millions of pounds per year. New processes have been developed to sterilize low acid foods using a combination of heat and pressure. Foods at temperatures of 90 to 1000C can be compressed to 600 to 700 MPa for one or more cycles and thus heated uniformly by compression heating in the range of 111 to 121 0C. Decompression brings the product back to its starting temperature for final cooling. This application provides a high-temperature-short-time sterilization process for low acid foods and thus preserves fresh product quality. Commercial HPP foods require rapid cycling of equipment and maximum use of the pressure vessel volume. These requirements have been met in commercial, semi-continuous, liquid food treatment systems. A single 25 liter pressure vessel can cycle 15 times per hour with a three minute product hold at a pressure of 580 MPa. This vessel operating 5000 hours per year can treat over four million pounds of liquid food. Batch equipment designed to cycle over 12 times per hour with a three minute product hold at 680 MPa is under construction. All units manufactured for the HPP treatment of foods use stainless steel contacting parts, potable water as the compression fluid, and are designed to have a safe cycle life of over 100,000 cycles at 580 MPa. Equipment used for the HPP treatment of food must have an up-time in excess of 90% and must be capable of repair and maintenance by food process line technicians. Ease of access and ease of seal and wear part replacement is required. Equipment must meet cleaning and sanitation requirements of the FDA and the USDA if used to treat meat containing products. Pressure chamber volume use in batch systems must be optimized. Even one additional package per cycle at 12 cycles per hour and 5000 hours per year can yield 60,000 additional packages. High cycle rates require automatic package handling systems for loading packages into carriers and for loading and unloading carriers at the pressure vessel. The operation of high pressure food processing equipment must integrate with a specified food packaging and package handling system as it is desirable to have the high pressure processing system as an integral part of the total food processing and packaging system.
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Jafari, Fatemeh, Jamshid Mousavi, Kumaraswamy Ponnambalam, Fakhri Karray, and Lobna Nassar. "Machine Learning Tools for the Prediction of Fresh Produce Procurement Price." In 2020 IEEE International Conference on Systems, Man, and Cybernetics (SMC). IEEE, 2020. http://dx.doi.org/10.1109/smc42975.2020.9282887.
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Nasr, Islam, Lobna Nassar, and Fakhri Karray. "Enhancing Fresh Produce Yield Forecasting Using Vegetation Indices from Satellite Images." In 2022 IEEE International Conference on Systems, Man, and Cybernetics (SMC). IEEE, 2022. http://dx.doi.org/10.1109/smc53654.2022.9945362.
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Jafari, Fatemeh, Lobna Nassar, and Fakhri Karray. "Time Series Similarity Analysis Framework in Fresh Produce Yield Forecast Domain." In 2021 IEEE International Conference on Systems, Man, and Cybernetics (SMC). IEEE, 2021. http://dx.doi.org/10.1109/smc52423.2021.9659236.
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Sudarević, Tomislav, and Jovana Galić. "Fresh Produce Markets as Direct Distribution Chanel for Organic Products in Republika Srpska." In 26th International Scientific Conference Strategic Management and Decision Support Systems in Strategic Management. University of Novi Sad, Faculty of Economics in Subotica, 2021. http://dx.doi.org/10.46541/978-86-7233-397-8_139.
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Su, Xiaofeng, Wenhe Lin, Anxin Xu, Lingyun Huang, Jingjing Wu, Shanmei Cai, Lili Sun, and Wenxing Xu. "Customer Experience and Continual Usage Willingness of Fresh Products APPs: Based on the Framework of the Cue Utilization Theory." In 2019 International Conference on Industrial Engineering and Systems Management (IESM). IEEE, 2019. http://dx.doi.org/10.1109/iesm45758.2019.8948142.
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Huzayyin, O. A., M. S. El Morsi, M. A. Serag-Eldin, and M. F. El-Bedaiwy. "Prototype for Solar Powered Chip-Ice Production Facility." In ASME 2017 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/imece2017-72510.
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Fishermen in highly isolated communities like Shallatin and Halayeb (Southern Egypt) suffer from the fouling of their catch before reaching the markets, due to the prevailing high ambient temperatures. Thus, they resort to block or crushed ice to cool their catch. Since fresh water is unavailable naturally, energy is needed to produce the fresh water from sea water, as well as to operate the chiller for ice production. Hence, employing solar energy as the sole source of energy for manufacturing ice, and producing the ice straight from saline water provides independence from both the electric grid and fresh water resources. A prototype solar powered facility for chip ice production from saline water has been designed, manufactured and erected in Shallatin for this purpose. The prototype, basically an ice production machine provides facilities for fish chilling and refrigeration compartments for vaccines, medicines and food products. The produced ice can be easily transported in to fishing boats in 10 kg plastic boxes that are easy to carry and handle. The prototype design employs many standard parts to cut costs and development time. Adequate ventilation with natural heat leakage to the cool surfaces of equipment (e.g. external surfaces of tanks and their piping) produces the desired room temperature without need for a fan coil unit, as discovered in actual implementation. The design should be applicable to all environments similar to Halayeb and Shellatin, which includes many places on the Red sea in the Gulf area and Africa. It is thus expected to be attractive for commercial exploitation in those places, and offers opportunities for local manufacturing and exportation of industrial products.
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Worsham, Elizabeth K., Alexander D. Thomas, and Stephen D. Terry. "Revenue Maximization for a Groundwater Desalination Plant and Small Modular Reactor Coupling." In ASME 2019 Power Conference. American Society of Mechanical Engineers, 2019. http://dx.doi.org/10.1115/power2019-1823.
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Abstract Desalination is becoming a popular and necessary process for producing fresh water in deserts and areas across the word affected by drought. Small Modular Reactor (SMR) technology is attractive for this application because it cogenerates steam and electricity to run multiple desalination processes at once. Multi-Effect Distillation (MED) technology requires steam to evaporate fresh water, while Reverse Osmosis (RO) only requires electricity for desalination. While RO typically produces fresh water more efficiently than MED, condensate from the evaporators can be flashed and sent to an absorption chiller to produce chilled water for space cooling. This study uses a 6-effect backward feed evaporator model to analyze revenues and savings from total freshwater and chilled water produced and determine the steam pressure from the SMR and loading schedule to produce maximum revenue for the specified desalination facility. Three loading schedules were chosen for this study: base loading, day/night loading, and diurnal demand loading, and revenues were calculated by closely matching a demand of 50,000 people. Day/night loading resulted in significantly more revenue and chilled water production than the other two schedules. The coupling of RO and MED systems to a small modular reactor could result in increased revenue for a desalination plant while meeting the freshwater demands of a community.
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Baxter, John M., and Joel Hiltner. "Working Toward Homogeneous Diesel Combustion: A Fresh Look at the Work of Max Fiedler." In ASME 2001 Internal Combustion Engine Division Fall Technical Conference. American Society of Mechanical Engineers, 2001. http://dx.doi.org/10.1115/2001-ice-418.
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Abstract Max Fiedler developed a lightweight automotive diesel engine with a novel combustion system, presenting initial results in 1939. A unique injection concept incorporated in the engine created a pre-mixed, semi-homogeneous charge using uniformly low injection pressures and advanced injection timing. His evidence showed: extremely smooth combustion and controlled energy release in the early stages of burning; complete elimination of diesel knock; appropriate timing of the onset of combustion; and a combustion event that remained robust through to its conclusion, likely forming a minimum of particulate. Fiedler’s work was largely ignored by other engineers of the day, but there is significant evidence in later work that both explains and confirms his basic claims. The available knowledge relating to Fiedler’s combustion system provides important information about the conditions required to produce smooth heat release in well mixed compression ignition systems.
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Churakov, Artem Vladimirovich, Maxim Nikolaevich Pichugin, Ruslan Ramilevich Gaynetdinov, Ildar Gayazovich Faizullin, Alexandras Pyatro Stabinskas, Nikolay Vladimirovich Chebykin, Ruslan Pavlovich Uchuev, et al. "Hydraulic Fracturing on Water from Alternative Sources: An Integrated Approach, Ways, and Solutions." In SPE Russian Petroleum Technology Conference. SPE, 2021. http://dx.doi.org/10.2118/206634-ms.
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Abstract In the context of a comprehensive search for ways to optimize and reduce operating costs for hydraulic fracturing operations, one of the areas to consider is the use of alternative water sources for making-up hydraulic fracturing fluids such as Cenomanian, mixed or produced water. This solution allows to optimize the speed and quality of work without wasting time and financial resources due to no need for heating and remote transportation. The main goal of the study was to create a stable guar-based hydraulic fracturing fluid system with a borate crosslinker, which allows high-quality treatment using high-salinity water. Much attention is paid to the composition of real saline sources, i.e. produced, mixed and Cenomanian water, which were sampled from the Gazpromneft-Khantos fields. Based on the data ranking by composition, the main groups of mineral components, as well as the cut-off criteria that determine the behavior of a hydraulic fracturing fluid in linear and cross-linked forms, were identified. The main stage of working on the fluid system quality included two areas: screening stabilizing components that meet the criteria for performing hydraulic fracturing operations, and assessing the fluid clogging properties based on flow tests. To study and select the composition of a hydraulic fracturing fluid, both standard and extended rheological tests were performed, which included core tests on real samples from target reservoirs and tests of residual conductivity and permeability of a proppant pack. The sand-transport properties of the fluid were measured both in static and dynamic conditions. The study resulted in the development of a fluid system complex including stabilizing additives and criteria for their applicability at real field conditions, taking into account the features of the existing equipment of hydraulic fracturing fleets. Experiments have shown that standard guar fluids based on water from alternative sources, when using a complex of stabilizing components, successfully replace the basic set of additives for fresh water, and are quite competitive not only in rheological properties and the ability to transport proppants, but also in restoring the permeability of a proppant pack and core samples. Each stabilizing component of such fluid makes its own unique contribution to achieving the required parameters of the fluid without losing its quality. An important achievement is the development of methods and criteria for the applicability of stabilizing components that make it possible to work with any source, whether it is produced, mixed, or Cenomanian water. The solution allows in a short time to adjust the fluid system depending on the actual mineral composition in a stationary field laboratory without the involvement of specialized equipment and expensive research.
Reports on the topic "Fresh cut produce systems"
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Simon, James E., Uri M. Peiper, Gaines Miles, A. Hetzroni, Amos Mizrach, and Denys J. Charles. Electronic Sensing of Fruit Ripeness Based on Volatile Gas Emissions. United States Department of Agriculture, October 1994. http://dx.doi.org/10.32747/1994.7568762.bard.
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An electronic sensory system for the evaluation of headspace volatiles was developed to determine fruit ripeness and quality. Two prototype systems were designed, constructed, and later modified. The first is an improved version of our original prototype electronic sniffer using a single head sensing unit for use as a single or paired unit placed on an individual fruit surface for applications in the field, lab, or industry. The second electronic sniffer utilizes a matrix of gas sensors, each selected for differential sensitivity to a range of volatile compounds. This system is more sophisticated as it uses multiple gas sensors, but was found to enhance the ability of the sniffer to classify fruit ripeness and quality relative to a single gas sensor. This second sniffer was designed and constructed for the sampling of fresh-cut or whole packs of fruits such as packaged strawberries and blueberries, and can serve as a prototype for research or commercial applications. Results demonstrate that electronic sensing of fruit ripeness based on aromatic volatile gas emissions can be used successfully with fresh frits. Aroma sensing was successful for classifying ripeness in muskmelons, including different cultivars, apples, blueberries, strawberries, and in a complimentary BARD project on tomatoes. This system compared favorably to the physicochemical measurements traditionally employed to assess fruit maturity. This nondestructive sensory system can detect the presence of physically damaged fruits and shows excellent application for use in quality assessment. Electronic sensors of the tin oxide type were evaluated for specificity toward a wide range of volatiles associated with fruit ripeness. Sensors were identified that detected a broad range of alcohols, aldehydes, esters, hydrocarbons, and volatile sulfur compounds, as well as individual volatiles associated with fruit ripening across a wide concentration range. Sensors are not compound specific, thus, the matrix of sensors coupled with discrimination analysis provides a fingerprint to identify the presence of compounds and to assess alterations in fresh products due to alterations in volatile emissions. Engineering developments led to the development of a system to compensate for temperature and relative humidity relative to on-line aroma sensing with melons for ripeness determination and to reduce response time, thus permitting the electronic sniffer to be used for monitoring both fresh and processed food products. The sniffer provides a fast, reliable and nondestructive tool to assess fruit ripeness and quality. We hope that our work will foster the introduction and utilization of this emerging technology into the agricultural and horticultural
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Brandl, Maria T., Shlomo Sela, Craig T. Parker, and Victor Rodov. Salmonella enterica Interactions with Fresh Produce. United States Department of Agriculture, September 2010. http://dx.doi.org/10.32747/2010.7592642.bard.
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The emergence of food-borne illness outbreaks linked to the contamination of fruits and vegetables is a great concern in industrialized countries. The current lack of control measures and effective sanitization methods prompt the need for new strategies to reduce contamination of produce. Our ability to assess the risk associated with produce contamination and to devise innovative control strategies depends on the identification of critical determinants that affect the growth and the persistence of human pathogens on plants. Salmonella enterica, a common causal agent of illness linked to produce, has the ability to colonize and persist on plants. Thus, our main objective was to identify plant-inducible genes that have a role in the growth and/or persistence of S. enterica on postharvest lettuce. Our findings suggest that in-vitro biofilm formation tests may provide a suitable model to predict the initial attachment of Salmonella to cut-romaine lettuce leaves and confirm that Salmonella could persist on lettuce during shelf-life storage. Importantly, we found that Salmonella association with lettuce increases its acid-tolerance, a trait which might be correlated with an enhanced ability of the pathogen to pass through the acidic barrier of the stomach. We have demonstrated that Salmonella can internalize leaves of iceberg lettuce through open stomata. We found for the first time that internalization is an active bacterial process mediated by chemotaxis and motility toward nutrient produced in the leaf by photosynthesis. These findings may provide a partial explanation for the failure of sanitizers to efficiently eradicate foodborne pathogens in leafy greens and may point to a novel mechanism utilized by foodborne and perhaps plant pathogens to colonize leaves. Using resolvase in vivo expression technology (RIVET) we have managed to identify multiple Salmonella genes, some of which with no assigned function, which are involved in attachment to and persistence of Salmonella on lettuce leaves. The precise function of these genes in Salmonella-leaf interactions is yet to be elucidated. Taken together, our findings have advanced the understanding of how Salmonella persist in the plant environment, as well as the potential consequences upon ingestion by human. The emerging knowledge opens new research directions which should ultimately be useful in developing new strategies and approaches to reduce leaf contamination and enhance the safety of fresh produce.
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Shomer, Ilan, Ruth E. Stark, Victor Gaba, and James D. Batteas. Understanding the hardening syndrome of potato (Solanum tuberosum L.) tuber tissue to eliminate textural defects in fresh and fresh-peeled/cut products. United States Department of Agriculture, November 2002. http://dx.doi.org/10.32747/2002.7587238.bard.
Full textAbstract:
The project sought to understand factors and mechanisms involved in the hardening of potato tubers. This syndrome inhibits heat softening due to intercellular adhesion (ICA) strengthening, compromising the marketing of industrially processed potatoes, particularly fresh peeled-cut or frozen tubers. However, ICA strengthening occurs under conditions which are inconsistent with the current ideas that relate it to Ca-pectate following pectin methyl esterase (PME) activity or to formation of rhamnogalacturonan (RG)-II-borate. First, it was necessary to induce strengthening of the middle lamellar complex (MLX) and the ICA as a stress response in some plant parenchyma. As normally this syndrome does not occur uniformly enough to study it, we devised an efficient model in which ICA-strengthening is induced consistently under simulated stress by short-chain, linear, mono-carboxylic acid molecules (OAM), at 65 oC [appendix 1 (Shomer&Kaaber, 2006)]. This rapid strengthening was insufficient for allowing the involved agents assembly to be identifiable; but it enabled us to develop an efficient in vitro system on potato tuber parenchyma slices at 25 ºC for 7 days, whereas unified stress was reliably simulated by OAMs in all the tissue cells. Such consistent ICA-strengthening in vitro was found to be induced according to the unique physicochemical features of each OAM as related to its lipophilicity (Ko/w), pKa, protonated proportion, and carbon chain length by the following parameters: OAM dissociation constant (Kdiss), adsorption affinity constant (KA), number of adsorbed OAMs required for ICA response (cooperativity factor) and the water-induced ICA (ICAwater). Notably, ICA-strengthening is accompanied by cell sap leakage, reflecting cell membrane rupture. In vitro, stress simulation by OAMs at pH<pKa facilitated the consistent assembly of ICAstrengthening agents, which we were able to characterize for the first time at the molecular level within purified insoluble cell wall of ICA-strengthened tissue. (a) With solid-state NMR, we established the chemical structure and covalent binding to cell walls of suberin-like agents associated exclusively with ICA strengthening [appendix 3 (Yu et al., 2006)]; (b) Using proteomics, 8 isoforms of cell wall-bound patatin (a soluble vacuolar 42-kDa protein) were identified exclusively in ICA-strengthened tissue; (c) With light/electron microscopy, ultrastructural characterization, histochemistry and immunolabeling, we co-localized patatin and pectin in the primary cell wall and prominently in the MLX; (d) determination of cell wall composition (pectin, neutral sugars, Ca-pectate) yielded similar results in both controls and ICA-strengthened tissue, implicating factors other than PME activity, Ca2+ or borate ions; (e) X-ray powder diffraction experiments revealed that the cellulose crystallinity in the cell wall is masked by pectin and neutral sugars (mainly galactan), whereas heat or enzymatic pectin degradation exposed the crystalline cellulose structure. Thus, we found that exclusively in ICA-strengthened tissue, heat-resistant pectin is evident in the presence of patatin and suberinlike agents, where the cellulose crystallinity was more hidden than in fresh control tissue. Conclusions: Stress response ICA-strengthening is simulated consistently by OAMs at pH< pKa, although PME and formation of Ca-pectate and RG-II-borate are inhibited. By contrast, at pH>pKa and particularly at pH 7, ICA-strengthening is mostly inhibited, although PME activity and formation of Ca-pectate or RG-II-borate are known to be facilitated. We found that upon stress, vacuolar patatin is released with cell sap leakage, allowing the patatin to associate with the pectin in both the primary cell wall and the MLX. The stress response also includes formation of covalently bound suberin-like polyesters within the insoluble cell wall. The experiments validated the hypotheses, thus led to a novel picture of the structural and molecular alterations responsible for the textural behavior of potato tuber. These findings represent a breakthrough towards understanding of the hardening syndrome, laying the groundwork for potato-handling strategies that assure textural quality of industrially processed particularly in fresh peeled cut tubers, ready-to-prepare and frozen preserved products.
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Cameron, Arthur, Shimshon Ben-Yehoshua, and Rebecca Hernandez. Design and Function of Modified Atmosphere Packaging Systems for Fresh Produce: a Unified Approach for Optimizing Oxygen, Carbon Dioxide and Relative Humidity. United States Department of Agriculture, January 1996. http://dx.doi.org/10.32747/1996.7613019.bard.
Full textAbstract:
Oxygen uptake, CO2 production and respiratory quotient (RQ) of strawberry, raspberry and cherry were measured as functions of temperature and oxygen level. The effect of cultivar was studied in strawberry ('Honey' and 'Allstar'). The effect of harvest date was studied for raspberry. The lower O2 limit increased markedly with incraqsing temperature for all fruits studied. Red bell pepper O2 uptake was measured as a function of O2 at 20o C. Lowering the inpackage humidity using NaCl reduced decay of bell pepper sealed in low-density polyethylene packages when stored at 8o C. Analyses of a model developed for MA-packaged red bell pepper fruit demonstrated that when RQ was near one and when CO2 exceeded O2 permeability, transient CO2 levels increased to a maximum before dropping to steady-state levels. An isothermal model of O2, CO2 and water vapor exchange in MA packages was developed for red bell pepper and tested empirically. A comprehensive model was developed for small fruits that also incorporated water vapor and the effects of changing temperature. Variation in package O2 levels was measured and modeled as a function of variation in respiration and film permeability.
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Irudayaraj, Joseph, Ze'ev Schmilovitch, Amos Mizrach, Giora Kritzman, and Chitrita DebRoy. Rapid detection of food borne pathogens and non-pathogens in fresh produce using FT-IRS and raman spectroscopy. United States Department of Agriculture, October 2004. http://dx.doi.org/10.32747/2004.7587221.bard.
Full textAbstract:
Rapid detection of pathogens and hazardous elements in fresh fruits and vegetables after harvest requires the use of advanced sensor technology at each step in the farm-to-consumer or farm-to-processing sequence. Fourier-transform infrared (FTIR) spectroscopy and the complementary Raman spectroscopy, an advanced optical technique based on light scattering will be investigated for rapid and on-site assessment of produce safety. Paving the way toward the development of this innovative methodology, specific original objectives were to (1) identify and distinguish different serotypes of Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and Bacillus cereus by FTIR and Raman spectroscopy, (2) develop spectroscopic fingerprint patterns and detection methodology for fungi such as Aspergillus, Rhizopus, Fusarium, and Penicillium (3) to validate a universal spectroscopic procedure to detect foodborne pathogens and non-pathogens in food systems. The original objectives proposed were very ambitious hence modifications were necessary to fit with the funding. Elaborate experiments were conducted for sensitivity, additionally, testing a wide range of pathogens (more than selected list proposed) was also necessary to demonstrate the robustness of the instruments, most crucially, algorithms for differentiating a specific organism of interest in mixed cultures was conceptualized and validated, and finally neural network and chemometric models were tested on a variety of applications. Food systems tested were apple juice and buffer systems. Pathogens tested include Enterococcus faecium, Salmonella enteritidis, Salmonella typhimurium, Bacillus cereus, Yersinia enterocolitis, Shigella boydii, Staphylococus aureus, Serratiamarcescens, Pseudomonas vulgaris, Vibrio cholerae, Hafniaalvei, Enterobacter cloacae, Enterobacter aerogenes, E. coli (O103, O55, O121, O30 and O26), Aspergillus niger (NRRL 326) and Fusarium verticilliodes (NRRL 13586), Saccharomyces cerevisiae (ATCC 24859), Lactobacillus casei (ATCC 11443), Erwinia carotovora pv. carotovora and Clavibacter michiganense. Sensitivity of the FTIR detection was 103CFU/ml and a clear differentiation was obtained between the different organisms both at the species as well as at the strain level for the tested pathogens. A very crucial step in the direction of analyzing mixed cultures was taken. The vector based algorithm was able to identify a target pathogen of interest in a mixture of up to three organisms. Efforts will be made to extend this to 10-12 key pathogens. The experience gained was very helpful in laying the foundations for extracting the true fingerprint of a specific pathogen irrespective of the background substrate. This is very crucial especially when experimenting with solid samples as well as complex food matrices. Spectroscopic techniques, especially FTIR and Raman methods are being pursued by agencies such as DARPA and Department of Defense to combat homeland security. Through the BARD US-3296-02 feasibility grant, the foundations for detection, sample handling, and the needed algorithms and models were developed. Successive efforts will be made in transferring the methodology to fruit surfaces and to other complex food matrices which can be accomplished with creative sampling methods and experimentation. Even a marginal success in this direction will result in a very significant breakthrough because FTIR and Raman methods, in spite of their limitations are still one of most rapid and nondestructive methods available. Continued interest and efforts in improving the components as well as the refinement of the procedures is bound to result in a significant breakthrough in sensor technology for food safety and biosecurity.
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Crisosto, Carlos, Susan Lurie, Haya Friedman, Ebenezer Ogundiwin, Cameron Peace, and George Manganaris. Biological Systems Approach to Developing Mealiness-free Peach and Nectarine Fruit. United States Department of Agriculture, 2007. http://dx.doi.org/10.32747/2007.7592650.bard.
Full textAbstract:
Peach and nectarine production worldwide is increasing; however consumption is flat or declining because of the inconsistent eating quality experienced by consumers. The main factor for this inconsistent quality is mealiness or woolliness, a form of chilling injury that develops following shipping periods in the global fruit market today. Our research groups have devised various postharvest methods to prolong storage life, including controlled atmosphere and delayed storage; however, these treatments only delay mealiness. Mealiness texture results from disruption of the normal ripening process involving disassembly of cell wall material, and creates a soft fruit texture that is dry and grainy instead of juicy and smooth. Solving this problem is a prerequisite for increasing the demand for fresh peach and nectarine. Two approaches were used to reveal genes and their associated biochemical processes that can confer resistance to mealiness or wooliness. At the Volcani Center, Israel, a nectarine cultivar and the peach cultivar (isogenetic materials) from which the nectarine cultivar spontaneously arose, and at the Kearney Agricultural Center of UC Davis, USA, a peach population that segregates for quantitative resistance to mealiness was used for dissecting the genetic components of mealiness development. During our project we have conducted research integrating the information from phenotypic, biochemical and gene expression studies, proposed possible candidate genes and SNPs-QTLs mapping that are involved in reducing peach mealiness susceptibility. Numerous genes related to ethylene biosynthesis and its signal transduction, cell wall structure and metabolism, stress response, different transcription factor families were detected as being differentially accumulated in the cold-treated samples of these sensitive and less sensitive genotypes. The ability to produce ethylene and keep active genes involved in ethylene signaling, GTP-binding protein, EIN-3 binding protein and an ethylene receptor and activation of ethyleneresponsive fruit ripening genes during cold storage provided greater resistance to CI. Interestingly, in the functional category of genes differentially expressed at harvest, less chilling sensitive cultivar had more genes in categories related to antioxidant and heat sock proteins/chaperones that may help fruit to adapt to low temperature stress. The specific objectives of the proposed research were to: characterize the phenotypes and cell wall components of the two resistant systems in response to mealiness- inducing conditions; identify commonalities and specific differences in cell wall proteins and the transcriptome that are associated with low mealiness incidence; integrate the information from phenotypic, biochemical, and gene expression studies to identify candidate genes that are involved in reducing mealiness susceptibility; locate these genes in the Prunus genome; and associate the genes with genomic regions conferring quantitative genetic variation for mealiness resistance. By doing this we will locate genetic markers for mealiness development, essential tools for selection of mealiness resistant peach lines with improved fruit storability and quality. In our research, QTLs have been located in our peach SNPs map, and proposed candidate genes obtained from the integrated result of phenotypic, biochemical and gene expression analysis are being identified in our QTLs as an approach searching for consistent assistant markers for peach breeding programs.