Description: Das Projekt "E 2.3: Shelf life extension of fresh litchi, longan and mango fruits through integrated postharvest techniques" wird vom Umweltbundesamt gefördert und von Universität Hohenheim, Institut für Lebensmittelwissenschaft und Biotechnologie, Fachgebiet Lebensmittel pflanzlicher Herkunft (150d) durchgeführt. In Northern Thailand and Vietnam, fresh fruit marketing still plays the key role in utilisation of the highly perishable fruits studied. Increasing export rates aspired by local fruit producers are hindered by the present practice of shelf life extension based on sulphur fumigation and fungicide application, respectively, because of raising legal and consumer restriction. Alternative ways ensuring the demand for sound fruit of good eating quality are urgently required. Since picking, packing and marketing form the major costs of fruit production, E2.3 aims at improved productivity by optimisation of fresh fruit marketing through an integrated high-quality concept for shelf life extension to meet export qualities and standards and to facilitate the access to remote markets and processing factories. This approach relies on two pillars: (1) innovative postharvest processes and (2) plant-physiological preharvest factors affecting fruit quality and shelf life, chiefly the proper physiological maturity at harvest. Focus is on shelf life extension and color retention of litchis and longans by minimising enzymatic browning, microbial decay, and water loss through appropriate combinations of various techniques: (1) precooling on field until handover; (2) fruit disinfestation by thermal routines; (3) control of enzymatic browning by innovative inhibition strategies for polyphenoloxidase and peroxidase; (4) suitable shipping within a cool-chain with or without modified atmosphere packaging; (5) application of wetting agents or coatings. By analogy, integrated strategies for shelf life extension through deceleration of postharvest ripening in export of Thai mango cultivars are explored. To control enzymatic browning in Sapindaceae species, both inhibition experiments on isolated enzymes and application tests with shelf life studies simulating shipping conditions are used. Process optimisation is based on statistical experimental designs. Shelf life is monitored by established chemical methods for plant-physiological indicators of fruit quality, senescence and microbial decay, by the vital microbial count, and by microscopic studies of the peel structure. On-tree maturation is examined for each fruit species to specify physiological harvest maturity as to its impact on quality and shelf life, including studies with E1.2 on non-destructive maturity detection. Cultivation effects on fruit quality and shelf life are jointly investigated with D1.3 and B3.2.
Types:
SupportProgram
Origin: /Bund/UBA/UFORDAT
Tags: Fungizidanwendung ? Fungizid ? Export ? Obstbau ? Pflanzenphysiologie ? Vietnam ? Baum ? Kombinationswirkung ? Kontinentalschelf ? Skigebiet ? Verrottung ? Tensid ? Schwefel ? Anstrichmittel ? Anstrich ? Thailand ? Anwendungsverbot ? Enzym ? Ernte ? Fruchtqualität ? Kommunalabgabe ? Lebensqualität ? Marketing ? Regeltechnik ? Struktur-Wirkung-Beziehung ? Verfahrensoptimierung ? Wirkung ? Anwendungstechnik ? Aufbereitungskosten ? Biotechnologie ? Chemikalien ? Kühlung ? Lebensmittelwissenschaft ? Frucht ? Produktionskosten ? Studie ? Technik ? Verpackungstechnik ? Industrieanlage ? Ackerland ? Anwendungsbeschränkung ? Schaden ? Produktivität ? Atmosphäre ? Schifffahrt ? Verpackung ? Schädlingsbekämpfung ? Begasung ? Lebensmittel ? Strategische Aspekte ? Norm ? GUETER ? NOERDLICH ? NUTZUNG ? KONTROLLE ? PRODUZENT ? ROUTINE ? Lagerfähigkeit ? EXPERIMENT ? SORTE ? STATISTISCH ? THERMISCH ? METHODE ? MISCHUNG ? UNTERSUCHUNG ? Marktform ? VERBRAUCHER ? NACHFRAGE ? VERHAELTNIS ? Vermehrung ? ZUGANG ? NACHWEIS ? NEU ? Art [Spezies] ? GEGENWART ?
Region: Baden-Württemberg
Bounding box: 9° .. 9° x 48.5° .. 48.5°
License: cc-by-nc-nd/4.0
Language: Deutsch
Time ranges: 2006-01-01 - 2009-12-31
Webseite zum Förderprojekt
https://sfb564.uni-hohenheim.de/ (Webseite)Accessed 1 times.