6/26/2012. Future directions in postharvest handling of horticultural crops. Safe food. Future directions in. Nutritious food.

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1 Future directions in postharvest handling of horticultural crops 34th Postharvest Shortcourse June, 2012 James Thompson & Michael Reid UC Davis Future directions in Production Harvest Handling Packaging Storage Transportation Marketing What do farmers want? What do customers want? Nutritious food High in antioxidants, other phytonutrients Existing plant materials Genetically modified plant materials Nutrition life shorter than appearance life! Better understanding of the links among food, nutrition & health Overcome anti-nutritional toxins in food Safe food Chemical residues Organic Residue testing Toxins (fumonisin, aflatoxin) Microbial safety GAPS Disinfection 1

2 Safe food Hot water brushing Pre-blanching Real-time pathogen testing Irradiation Gloves Releasing ClO 2 Clamshells Protect you from your neighbors Crisp tender vegetables, with good characteristic flavor Crisp or juicy fruit with high sugar, good acid balance Good aroma No off flavors Non-destructive analysis Sugar determination Other taste components Grow better varieties Heirloom, high flavor cultivars Genetically modified cultivars Harvest for taste The glove Ripeness indicators on packages Flavor/taste indicators? 2

3 New ripening technologies Molecular regulation of ripening Antisense ACC synthase Fruits ripened with ethylene on demand! Prevent low temperature flavor loss Store chilling sensitive products above the chilling threshold Determine safe temperatures for flavor retention Develop a non-destructive internal temperature sensor? Quality is the Key Blemish free food Which do you buy? Strawberries Grapes Apples Peaches Apricots Valu ue (million$) 2,500 Strawberry 2,000 1,500 1, Year Better packaging Hammock pack for transporting ripened products Source USDA NASS Utilization (million lbs) 70 Apricots Year Convenient to eat No/easy peel Pre-cut Convenient portions small melons, large berries No seeds or tasty seeds Edible rinds or peels Convenient to produce 3-D printer for food Digital gastronomy Printed, cooked in minutes 3

4 Increased choice What do farmers want? Profit Profit = Market returns Costs Costs (inputs) Labor Water Land Fertilizer Postharvest costs Packaging Labor a diminishing resource Agriculture is labor intensive, hard, itinerant and seasonal work ag counties are poor counties More attractive incomes and working conditions in other sectors of the economy Increased concern about immigration Machine systems for growing, harvesting and packing Strawberry harvester Hortibot 4

5 Robots could assist in production Electronic sentries Scouts and warriors Insects Diseases Fruit locations Maturity Freeze damage Chips in trees Monitor temperatures Water potential Nitrogen status Defense signals Protected cultivation Marketing Improved water use efficiency Expanded production season Tailored crops ideal for mechanical management Soil-less cultivation Insect exclusion Market fully mature Local production/farmers markets Just-in-time time supply Less refrigeration More frequent buys Underground freight systems Home gardeners exchange Home production results in gluts Communities could organize a virtual market Surplus harvest posted on the produce Craigslist Direct transport from producer to consumer Producers are also consumers and get credit Feedback/reviews of quality Urban, Interurban, intercontinental? Pneumatic Maglev 5

6 So what will perishables marketing look like in 10 years? Webmarkets Convenience, 24 hour shopping Personal relationship and quality produce will drive markets CSA-like Refrigerated slot in the home Developing world Could by-pass supermarkets? Produce handling is information intensive Optimal handling Product Variety Production area Season Cultural practices Marketing chain New information technologies will transform quality management Future research imperatives Robotic harvest Chilling injury Cause, Solution Just in time supply chain Flavor life management Application of molecular biology Controlled ripening Improved nutrition/flavor Non-destructive quality analysis Online pathogen & quality monitoring Microbial kill process Link behavior and food loss Shelf-life meter Thanks for participating in the shortcourse! Information for Tour Penny s cell phone Monday morning IF you cannot get transportation to parking lot. Must call at least 30 minutes before bus departure time. 6