Latest uncategorized
Difference in Modified Atmosphere Packaging for Fresh Produce: Whole vs Cut Explained
Low-processed or cut fresh produce has higher rates of respiration, transpiration, ethylene production, and microbial spoilage than whole produce. Gas composition, packing material permeability, and use of additional hurdles differ for whole and cut fresh produce. It is advisable to monitor MAP headspace gas composition in the supply chain for quality control. Cut and ready-to-eat… Continue reading…
Additional reading
From the Stage at Fruit Logistica 2026: Rethinking Freshness with 500,000 Data Points
At Fruit Logistica Berlin 2026, we presented insights from more than 500,000 non-destructive fruit quality scans collected across global growing regions, multiple seasons, and every stage of the supply chain. What this dataset reveals is simple but consequential: most quality control systems are built around averages, while the real economic damage comes from the extremes.… Continue reading…
Important Near-Infrared Research Breakthroughs for Fresh Produce in 2025
Several significant breakthroughs were achieved in 2025 in the near-infrared (NIR) technology, notably a prototype for non-contact use. Several studies focused on finding a single optimal NIR wavelength or reducing the number of wavelengths used to make data analysis easier and devices more affordable. Expanding detection of pesticide residues and reducing pest infestations to make… Continue reading…
Can Ethylene in Greenhouses Harm Your Crop Yield?
Vegetable growers should monitor ethylene, as it can cause stunting, defects, delayed flowering, and a significant reduction in yield. The extent of damage depends on the species, greenhouse type, temperature, ethylene concentration, exposure duration, and plant stage. Ethylene concentrations in greenhouses and indoor environments must be below 20 nmol⋅mol−1 (0.020 ppm or parts per million)… Continue reading…
What Is Titratable Acidity and Why Is It So Important in Fresh Produce?
Titratable acidity (TA) is measured as it is an indicator of quality, maturity, and taste in fresh produce. Measuring titratable acidity in the fresh produce supply chain can ensure quality, shelf-life, consistency, and consumer satisfaction. It is used to determine harvest time, quality control, sorting, grading, and regulatory compliance. Titratable acidity is a crucial intrinsic… Continue reading…
What Are the Most Common Apple Quality Issues and How Can They Be Prevented?
The primary quality issues with apples are water loss, physiological disorders, storage disorders, microbial decay, and mechanical injuries. Some of the factors that influence post-harvest apple quality include harvest maturity, storage conditions, proper handling, and growing conditions throughout the supply chain. The susceptibility of apples to quality problems can vary by cultivar; therefore, growing, storage,… Continue reading…
How to Prevent Postharvest Quality of Table Grapes from Declining During Storage and Transport
Gray mold infection and rachis browning are the two main factors responsible for post-harvest quality loss of table grapes. Loss of appearance, weight, and firmness, shriveling, wilting, and bruising are some of the other prominent quality issues seen in postharvest grape clusters. Rapid moisture loss in berries, handling, and diseases are the three major postharvest… Continue reading…
