tubitak-marmara research center food science and technology research center 17-20 jan, 2002thematic...

17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP

TUBITAK-Marmara Research Center Food Science and Technology Research

Center

PRESERVATION TECHNOLOGIES FOR FRESH FRUIT AND VEGETABLES:

COLD STORAGE, MODIFIED ATMOSPHERE PACKAGING AND

CONTROLLED ATMOSPHERE STORAGE

in Turkey

Assoc.Prof.Dr. Güner ÖZAYAylin SEYLAM



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LAND USE (1999 VALUES)

COUNTRY TOTALAREA

774 815 km2

FORESTS SURFACE 20 713 000 hectar

ARABLE LAND 18 436 000 hectar

FALLOW LAND 4 905 hectar

CULTIVATED FIELD 23 341 hectar


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FRUIT PRODUCTION (2000)Fruit BearingTrees (1 000)

Non- FruitBearing Trees

(1 000)

Production(Tons) in 1999

Production(Tons) in 2000

Pear 10 900 2 000 360 000 380 000Quince 3 250 480 92 000 105 000

Apple 32 050 5 850 2 500 000 2 400 000

Loquats 250 38 12 000 11 500Plums 7 350 1 150 195 000 195 000Apricots 10 380 2 650 335 000 530 000

Cherries 7 150 2 540 250 000 230 000

Peaches 12 050 2 080 400 000 430 000

Olives 87 130 8 370 6 000 000 1 800 000

Grapefruit 835 105 140 000 130 000

Lemons 5 160 530 520 000 460 000



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FRUIT PRODUCTION (2000)Fruit BearingTrees (1 000)

Non- FruitBearing Trees

(1 000)

Production(Tons) in

1999

Production(Tons) in

2000Tangerine 8 100 855 500 000 560 000

Oranges 11 475 915 1 100 000 1 070 000

Pistachios 26 380 16 630 40 000 75 000

Almonds 3 600 590 43 000 47 000Walnuts 3 525 1 300 120 000 116 000

Hazelnuts 273 900* 16 350** 530 000 470 000

Grapes 530 000* 3 600 000** 3 400 000 3 600 000

Strawberries 9 400* 129 000** 129 000 130 000

Bananas 1 227 34 000 34 000 64 000

Figs 8 970 900 275 000 240 000

Pomegranates 2 400 730 58 000 59 000

*: area in hectare.**: production in tons.



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VEGETABLE PRODUCTION (2000)Production

(1999)Production

(2000)Production

(1999)Production

(2000)Leafy or ediblestem vegetables

1 633 680 1 670 650 Parsley 35 500 40 000

Cabbages 621 000 622 000 Mint 3 800 5 000

Black Cabbages 96 000 103 000 Rocket 1 780Artichokes 25 800 24 500 Cress 1 200 1 250Celery 16 500 16 500 Fruit bearing

vegetables19 122 500

Leaf lettuce 110 000 118 000 Melons- watermelons

5 725 000 5 805 000

Head lettuce 197 000 215 000 Pumpkins 66 000Spinach 200 000 205 000 Squash 263 000

Leek 314 000 308 000 Cucumber 1 650 000 1 825 000

Garden oracle 7 650 Eggplants 976 000 924 000Purslane 1 900 2 250 Okra 24 500 27 500

Dill 1 550 1 700 Tomatoes 8 956 000 8 890 000



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VEGETABLE PRODUCTION (2000)Production

(1999)Production

(2000)Production

(1999)Production

(2000)Stuffi ng pepper 393 000 390 000 Green onions 218 000 228 000

Green pepper 1 069 000 1 090 000 Carrots 239 000 235 000

Leguminousvegetables

622 000 648 000 Horse radish 21 500 22 500

Green beans 471 000 514 000 Red radish 126 000 145 000Green peas 55 000 48 000 J erusalem

artichokes460 450

Green broadbeans 45 000 45 000 Turnip 1 100 1 500Calavence 40 000 41 000 Other

vegetables76 512 90 012

Cow pea 11 000 12 000 Cauliflower 76 500 90 000

Root, bulb andtuberous vegetables

628 660 653 450 Asparagus 12 12

Green garlic 22 600 21 000



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FOOD CONSUMPTION

Turkey (Total)(Billion $)

Rural(Billion $)

Urban(Billion $)

Percapita($)

GeneralConsumption

17.98 6.08 11.9 296.81

Fresh, Dry andFrozenFruits/ Vegetables

1.35 0.56 0.79 22.28

Fruits 0.51 0.18 0.33 8.42

Vegetables 0.84 0.38 0.46 13.87



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FRESH FRUIT PRODUCTION (1000 Tonnes)

Oranges 1070 Watermelon,Melon

5805

Grapes 3600 Pears 380

Apples 2400 Cherries 230

Soft Citrus 560 Apricots 530

Lemons 460 Peaches 430

Grapefruit 130 Figs 240



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FRESH VEGETABLE PRODUCTION (1000 Tonnes)

Tomatoes 8890

Potatoes 5370

Onions, dry 2200

Cucumber & Gherkins 1825

Capsicum 1480

Aubergine 924

Carrots 235



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Major Fruits Grown in Turkeygrape-like fruits (38%)

table grapesfresh fig (Bursa Siyahı, Mut)

pome fruits (27%)apples (2.5 million ton production/year)pearquince



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Fruit Productioncitrus fruits (2 million tons)

orangessoft citrus & lemon species

stone fruits (14%)apricotspeachesplumscherries



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Major Vegetables Grown in Turkey

Vegetables (30 million tons/year)fruit bearing vegetables

tomatoes (8.9 million tons)potatoeswatermelonmelononioncucumber



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SouthEastern Anatolia Project (GAP) one of the largest irrigation, power production

and development projects in the world GAP includes 7.2 million hectares land 3.1 million hectares from this area is suitable

for the agriculture grape, olive, pictachio nuts, berries,

pomegranate, tomatoes, melon, water melon, cucumner, green pepper and aubergine are the main produce in the GAP region



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GAP



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SouthEastern Anatolia Project (GAP)

approximately 9-10% of the total vegetable production in Turkey is being supplied from GAP region

an huge amount of fruit and vegetable production is expected in the coming years in GAP region

therefore establishment of cold chain and CA/MAP systems is essential for the future of GAP region



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Exports of Fresh Fruits & Vegetables by Countries (2000 Values)

Countries Quantity (Tonnes) Value (1000 US$)

Germany 93.227 55.935

Russian Federation 155.148 52.825Saudi Arabia 208.284 46.759Ukraine 67.949 27.303Austria 50.721 27.046

Romania 73.142 23.541

United Kingdom 37.780 18.734

Netherlands 30.670 14.839

France 9.681 5.815

Poland 17.296 5.143

Total (including others below4.000.000 US$)

1.058.000 368.000



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Exports of Fresh Fruit and Vegetables (2000 values)

Products Q* V** Products Q* V**Oranges 90 30,142 Tomatoes 120 37,482Lemons 162 66,436 Potatoes 128 23,078Sof t Citrus 139 48,726 Dry Onions 82 11,132Grapef ruit 85 22,607 Cucumber &

Gherkins8 3,503

Apples 12 5,146 Carrots 17 2,970Watermelons 11 1,332 Green Peppers 31 19,854Melons 6 1,503 Fresh Fruits

(including others)638 256,000

Cherries 12 23,563 Fresh vegetables 420 112,000Figs 42 67,117 (including others)Table grapes 64 28,438 TOTAL 1,058 368,000

*:1000 Tonnes**: 1000 US$



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Exportation of Fresh Fruit and Vegetables

Turkey produces 80 types of fresh fruits and vegetables out of 140 products grown in the world

Out of 80 types of fresh produce grown in Turkey, 30 kinds of vegetables and 20 kinds of fruits are virtually subject to exports



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Exportation of Fruits (638,000 Ton in 2000)

Citrus fruits (77%) Lemons (Interdonato, Lamas)Oranges (Washington Navel,

Shamouti (Jaffa), Valencia)Soft citrus (Satsumas, Clemantines)Grapefruit (Marsh Seedless (white

flesh), pink Marsh Seedless (pink flesh)



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17-20 J an, 2002 THEMAT I C NET WORKFI RST WORKSHOP

TUBITAK- Marmara Research Center Food Science and Technology Research Center

Exportation of Fruits

Table grapes (Sultana:10%)Sweet cherry exportat ionExotic f ruits namely fi gs, quinces &

pomegranates becoming f amiliar tof oreign importers



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Exportation of Vegetables (420,000 Tons in 2000)

Tomatoes (29% 37 million US$)

OnionsPotatoesGreen peppersCucumber-Gherkins



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TransportationTurkey standing at the crossroads of

major trade routes between Europe and Asia

90% of the transport of goods is realised via highway transport (60 080 vehicles; tractor, semi-trailer, truck and tanker with a total capacity of 814 126 ton)

rail transport can become a competitive alternative to road and air transport



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Transportation

Turkey has 8430 km of coastline, 15 principal state-owned ports, around 30 municipal wharves, some 35 special prurpose wharves belonging to industrial complexes and a number of private wharves and quays

Turkish airlines flies to 75 points abroad and 36 cities within Turkey



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Refrigerated Storage and Warehouses

Refrigerated storage distributed throughout Turkey (estimated existing capacity of 25,000 tonnes)

The warehouses in the Marmara region of Turkey has been examined in details with a project executed in TUBITAK-MRC FSTRI in 2001

It is concluded that there exists 344 warehouses having total area of 264,741 m2 and volume of 1,413,805.2 m3



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COMPONENTS OF QUALITY

Appearance (size, shape, color, gloss, defects) Texture (firmness, softness, crispness, mealiness) Flavor (taste and smell, sweetness,

sourness,bitterness, aroma, off-flavors) Nutritive value (carbohydrates, proteins,

vitamins,minerals) Safety (toxicants, contaminants, residues,

microbes) Price



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Fruit & Vegetable Quality Losses

approximately 40% of the harvested product is lost within the production consumption chain

costs the country about 850 million US$/year



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FACTORS CONTRIBUTING THE POSTHARVEST LOSSES

Temperature Humidity Respiration Water loss (transpiration) Metabolism (maturity,ripening) Ethylene Enzymic and chemical changes Mechanical damage Pathological and physiological disorders



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Reduce Postharvest Losses COOLING is the simplest and most

powerful technique to minimize respiration and deterioration

another way to minimize deterioration is to remove the ETHYLENE GAS; minimize & control its accumulation bu ensuring adequate ventilation

application of modern STORAGE & PACKING technologies

application of COLD CHAIN



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Harvesting

preparation for market

packing

transportation

storage

distribution by rail, highway, sea or air

warehousing

distribution to retail stores

retail market

COLD CHAIN

•cleaning•sortin, sizing•quality grading

•handling equipment•handling practice•consumer size package•shipping containers•bulk containers

•precooling•fumigation

•transportation equipment and services

•specific requirements for each commodity (T, air circulation, RH%, atmosphere modification, special treatments, etc.)

•unloading•handlik practices•refrigeration requirements•consumer packaging

•unloading and reception•refrigeration requirements•repackaging•delivery to retail stores

•unloading and reception•protective facilities

•refrigeration, storage, display areas•customer handling



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During Cold Chain Temperature Air temperature at delivery Relative humidity Weight loss Air circulation Storage Stowage Packaging Transportation



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Proper Postharvest Cooling reduce respiratory activity and degradation by

enzymes reduce internal water loss and wilting slow or inhibit the growth of decay-producing

microorganisms reduce the production of the natural ripening

agent, ethylene provide marketing flexibility by allowing the

grower to sell produce at the most appropriate time



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MAP?Modifying the atmosphere

surrounding a food product by vacuum, gas flushing or controlled permeability of the pack



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ADVANTAGES OF MAP extend the shelf-life (50-70%) preserve the fresh state without temperature or

chemical treatments controlling the biochemical, enzymatic and

microbial actions avoid or decrease the main deteriorations prevent the growth of aerobic spoilage

microorganisms causingchanges in odour, flavour, colour and texture

leading to an overall deterioration in quality



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RECOMMENDED GAS MIXTURES FOR MAPCommodity CO2 (%) O2 (%)

Potatoes, Carrots, Beets 0 0

Tomatoes, Peppers, Cucumbers 0 3-5

Lettuce 0 2-5Celery 0 2-4Onions (dry) 0 1-2Pears 0-5 1-3Lemons 0-5 5Apples 1-5 2-3Cauliflower 2-5 2-5Artichokes 3-5 2-3Peaches 5 1-2Others 5-15 1-5



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PACKAGING MATERIALSWhen selecting packaging materials for

MAP foods consider;resistance to puncturesealing reliabilityantifog propertiescarbon dioxide permeabilityoxygen permeabilitywater transmission rate



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APPLICATION OF MAP TO FRUIT AND VEGETABLES

When the rate of packaging film transmission of O2 and CO2 equals the rate of respiration of the product, an equilibrium concentration of both gases is established



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EQUILIBRIUM VALUES DEPEND ON

the respiration rate of the product

fill weight of productthe film surface area which

is available for gas exchange



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MAP and CA Applications in TurkeyAlthough there exist many scientific and

practical applications of CA and MAP, requirement of high capital investment is a big problem in Turkey especially in the construction of CA storage rooms



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Controlled Atmosphere Storage

packaging in an atmosphere where the composition of gases is continuously controlled throughout storage

is used primarily for the bulk storage of products and requires constant monitoring and control of the gas composition



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Limits for Gases Used

The limit tolerated contents of O2 and/or CO2 in CA and MAP for most commodities are of the range 1-5% for O2 and 2-15% for CO2



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Benefits of CAdelays aging, ripening and associated

changes in productreduces water and weight lossallows longer commercial transit timeprovides better quality controlimproves control of insects in some

commodities



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Postharvest Losses and Common Problems in Fresh Fruit and

Vegetables PreservationHarvesting (4-12%)

immaturity or overmaturity of the commoditymechanical damage due to improper

methodsfailure to protect the commodity from sundelayes before delivery to packing house or

transporting to market



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Preparation for market (in the field or at the packing house; 5-

15%)failure to short-out produce with serious

defects and decayinappropriate packing resulting in

mechanical damagefailure to remove field heatlack of sanitation



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Transport (2-8%)

rough handling causing increased mechanical injury

lack of proper management of temperature RH and ventilation during transit

mixing of non-compatible commodities in the transport vehicle

delayes during transport



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Storage (5-15%)lack of precoolingdelay in stackinginefficient cooling systemwater lossphysiological disorderspathological breakdown



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Handling of destination (3-10%)

rough handling during loading and unloading

exposure to undesirable environmental condition

delayes in getting the commodity to the consumer

improper ripening and storage practiceslack of sanitation



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Handling at home (1-5%)

delays before consumptionimproper storage



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Environmental Impact of Preservation Techniques

The number of firms which have ISO 9000 Quality System Certificates and ISO 14001 Certificates are rapidly increasing in Turkey

Turkish packaging manufacturers follow closely recent international and national developments in environmental issues and comply with environmental legislations and regulations



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Environmental Impact of Preservation Techniques

Gases which will be reduced include HFC refrigerants and agreements for use of clorofluorocarbons (CFCs) and hydroclorofluorocarbons (HCFCs)

Although hydrofluorocarbons (HFC) have low Ozone Depletion Potential (ODP) they still have high Global Warming Potential (GWP)

Refrigerant which have low ODP and low GWP are required which have the same or better performance than traditional halocarbons

Secondary refrigerants allow environmentally harmful primary refrigerants to be minimised and contained in a restricted area



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Common Problems of Industrial Companies

experience and technical knowledge is required in order to implementan advisory service to assist farmers and

post-harvest handling agenciesthe management of storage facilities and

packing housesthe organization of market facilities



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Common Problems of Industrial Companies

Farmers, producers, traders need training not only in the introduced technologies but also in the need for continuing improvements in marketing

General problems are quality, standardization and handling, transport, and storage, lack of export market organizations, insufficient export market information and lack of qualified personnel as foreign market agencies



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Problems about Market Information Farmers need market information in order to plan

production and to time harvest dates and postharvest operations; it can also give guidance on time, place and price at which to sell produce

Traders will be helped to find markets yielding best returns, and retailers will more easily locate sources of supply

Transport operators can use market information in order to schedule staff and vehicles more easily

Storage agencies will be able to use their facilities more efficiently if they are more alert to market trends



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Problems about Market Information

Consumers can benefit by the greater competition a market information system generates among retailers and by a greater awareness of price conditions

Governments can use market information to develop a sound agricultural policy in regard to food and to monitor national economic development

It can also be used to chart development programmes or export drives and even to establish the need for better roads and additional transport



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Legistative and Legal Issues The Turkish food industry and food imports are

primarily regulated by three related laws and regulations; the June 2, 1995 Turkish Food Law, the November 16, 1997 Turkish Food Codex, and the June 8, 1998 Food Regulation

The Ministry of Agriculture and Rural Affairs (MARA), General Directorate of Protection and Control, has primary responsibility for production, import, and food safety issues regarding food, packaging material, veterinary products, feed and pesticide products



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Legistative and Legal Issues In Turkey, the Ministry of Agriculture and Rural

Affairs (MARA) inspects all food products. Turkish Food Codex (TFC) enforced and related regulations issued for the implementation of the Decree of 560 (Force of Law) Concerning Production, Consumption and Inspection of Foodstuffs (1995)

TFC covers technical and hygienic principals of food processing, food additives, residues and contaminants, sampling, labelling, transportation, storage and analyses



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Harmonization of Turkish Legislation with

EU Legislation Labelling, presentation and advertising of

foodstuffs for sale to be ultimate consumer (79/112/EC; Official Gazette No. 23172 of 16 November 1997)

Plastic materials and articles intended to come into contact with foodstuffs (90/128/EEC; Official Gazette No. 23172 of 16 November 1997)



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Harmonization of Turkish Legislation with EU Legislation

Monitoring of temperatures in the means of transport, warehousing and storage of quick-frozen foodstuffs (92/1/EEC; Official Gazette No. 23172 of 16 November 1997)

Hygiene of foodstuffs (93/43/EEC; Official Gazette No. 23172 of 16 November 1997)



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Legistative and Legal Issues

Free circulation of traditional agricultural products between Turkey and the EU will become possible to the extent that Turkey approximate its agricultural policy to the Common Agricultural Policy of the EU

In addition to a laboratory analysis at the time of registration, the law requires products be inspected at the point of entry, wholesale and retail sales



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Legistative and Legal IssuesAll packaged products are required to have a

licence number issued by the Directorate after reviewing the results of laboratory tests on the product

TUBITAK-MRC FSTRI is the member of and has strong collaboration with IIR (International Institute of Refrigeration+) and IARW (International Association of Refrigerated Warehouses) and by this way follows the development in the cold chain and storage systems easily



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FUTURE RESEARCH NEEDSFilm permeability data at realistic temperatures between 0 and 20C and realistic RHs between 85 and 95%Respiration rates of fresh and prepared produce under several temperature and MAP conditions Data on the RQ (respiratory quotient, i.e. the ratio of CO2 produced to O2 consumed)



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FUTURE RESEARCH NEEDS

Determining the exact postharvest losses and preventive measures for transportation (optimum parameters)Establishment of cold chain system (model study)Optimisation of parameters for CA, MAP applications for selected crops



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THANK YOU

tubitak-marmara research center food science and technology research center 17-20 jan, 2002thematic...

Documents

workshop slide

thematic network

workshop gap slide

exports slide

workshop vegetable production

workshop major fruits

workshop exportation

workshop major vegetables