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In a comparison of four different packages, cell cartons gave the most protection to Mcintosh apples from rough treatment in transit to New. York City from packinghouses 80 to 100 miles away. Apples prepackaged in trays with heat-shrinkable film, overwrapped and packed in cartons, were next best protected. The weakness of the tray-separating partition was the major failing of this otherwise very satisfactory pack. The rough transit treatment caused considerable bruising and puncture damage on fruit prepackaged in polyethylene bags. The worst damage occurred on fruit in jumblefilled cartons. The condition of the fruit in polyethylene bags, in shrink-film overwrapped trays, and from cell packs was compared in New York City supermarkets during 1-to 2-day retail test periods. In the stores, the quality of Mcintosh apples was maintained best in prepackaged trays overwrapped with shrink-film. Apples in the trays had fewer bruises and punctures and, when held 4 days at 70 F. beyond the retail period, less than 1 percent decayed. The merchandising of the fruit from cell cartons in bulk, the usual commercial practice, resulted in the bruising and puncturing of many fruit during the retail test period. Prepackaged poly-bagged fruit sustained the most mechanical injury from the handling encountered in retail stores. The holding of poly-bagged and bulk-displayed fruit 4 days at 70 F. past the retail period brought on the development of many decays at the sites of punctures. BACKGROUND Despite recent improvements in the handling of apples in the orchard (8), in the packinghouse (1,3,6), and during shipment to market (5,9), mechanical injury continues to be the major problem in the merchandising of Mcintosh apples. 1 Surveys in several States (2, 5,_7), disclosed that the inferior condition of Mcintosh apples in retail stores is due chiefly to punctures and bruises. It was found that much of this damage occurs after the apples leave the packinghouse. Good condition in apples when packaged can virtually disappear overnight, sometimes before the fruit reaches the retail shelves. In addition, mechanically damaged fruit is particularly susceptible to decay. Underscored figures in parentheses refer to Literature Cited, p. 9.
The success of a company is not dependent on innovative product alone. To be successful a company must learn creative organization concepts that will help them react quickly and effectively to business opportunities. Function Analysis System Technique (FAST) is a powerful analysis process used by most Value Engineers to analyze the functions and reduce the cost of physical components, assemblies, hardware products and construction projects. However, FAST is an excellent innovative process for business systems and planning activities. This paper focuses on the "soft side" of Value Management (VM) and how to use FAST, an effective mapping technique, to extend VM beyond products or construction applications into the management of a business.The objective of this presentation is to demonstrate the diversity of FAST rather then present a tutorial on its principles. An overview of the FAST process is provided as a backdrop for the innovative process presented. However, it is assumed that the reader has a basic understanding and working knowledge of FAST and function analysis.1.
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