Fresh produce is a fast-paced industry ruled by a shelf life of its products.
Research conducted by WRAP revealed fruits and vegetables account for the majority of food waste and are the result of their short consumption suitability. Industry is challenged by a demand for a longer shelf life as it gives suppliers and retailers more flexibility when it comes to orders, which then results in a better stock control and lower waste.
Today’s fresh produce aspirations aim for rapid, uniform cooling as soon as possible after harvest to lower the respiration and ethylene production rates, reduce moisture loss and spread of micro-organisms, and deterioration from injuries. Temperature control is crucial at all stages of fresh produce. A rule of thumb is that a one-hour delay in cooling reduces a product’s shelf life by one day. To achieve this some growers are equipped with their own packhouses, vacuum coolers and other chilling facilities. Despite a good availability of cooling solutions smaller growers simply can’t afford or are reluctant to invest. Modern chilling systems are not widely implemented in developing countries, which is a challenge for a supply chain. Also storing conditions leave scope for improvements as some products require specific conditions (temperature, humidity) but due to lack of designated areas all products are stored under the same conditions, which has an impact on their shelf life. Sadly often all the efforts to ensure products are kept at low temperatures from field to depot are wasted due to ineffective temperature control of produce-chilled areas in stores. Moreover customers are often not aware or don’t follow recommended storage instructions leaving fresh produce in ambient temperatures which leads to quick deterioration in quality and underplaying efforts made across all supply chain.
There are a lot of opportunities to extend shelf life arriving from variety development. Newly developed breeding techniques and genetically modified plants (GM) can potentially provide varieties with all desired attributes. European Union reluctance against GM foods results in limited application of this technique in the UK. However, with growing evidence of the safety and usefulness of GM crops as well as greater economic need for higher quality and cheaper food sources this picture may change.
Many tools and technologies have been implemented in fresh produce to extend shelf life. They are as simple as following hygiene and sanitation procedures and as complex as the Heat Shock process. A lot of opportunities arrive within the industry to further extend shelf life of fruits and vegetables, which is good news considering an estimated population reaching nine billion people by 2050 and the hunger problem in developing countries. But it should be questioned what shelf life is still considered as fresh produce? Does peach preserved by pascalization lasting five years still be considered as a fresh product? Science, research and development create new opportunities by providing technologies that can dramatically change the face of fresh produce but implementing them requires further research and investment. Although the potential is there it seems unlikely that fruit lasting five years is our close future.
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