Direct Measurement of Mass and Economic Harvest and Post-Harvest Losses in Spanish Persimmon Primary Production

Fernández-Zamudio, María A.; Barco, Héctor; Schneider, Felicitas

doi:10.3390/agriculture10120581

Cited by 16 publications

(17 citation statements)

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“…Discussions on the magnitude of postharvest losses and the causes are often based on estimates, without site-level measurements which are known to be difficult and costly. However, researchers globally agree on the need for more studies to directly quantify the amount of postharvest food losses and to identify the site-specific contributing factors along the value chain [25][26][27][28]. Therefore, the objective of the current research was to assess the magnitude of pomegranate fruit postharvest losses at the packhouse level based on a case study in South Africa, identify the causes, and estimate the socio-economic and environmental impacts of the losses.…”

Section: Trends In Production and Trade Of Pomegranate Fruit In South Africa And Globallymentioning

confidence: 99%

Postharvest Losses of Pomegranate Fruit at the Packhouse and Implications for Sustainability Indicators

2021

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Pomegranate fruit, like other types of fresh horticultural produce, are susceptible to high incidence preharvest and postharvest losses and waste. Several studies have been done to improve the production and handling of pomegranate fruit to meet market standards, but little has been done in loss quantification, especially in the early stage of the value chain such as the packhouse. Therefore, the aim of this study was to quantify the magnitude of pomegranate fruit losses at the packhouse, identify the causes, and estimate the impacts of losses. The study was conducted on a case study packhouse in the Western Cape Province of South Africa from February to March 2020. The direct measurement method, which involved physical identification of the causes of loss on individual fruit, was used for data collection. Loss quantification involved the calculation of lost fruit proportional to the amount put in the packhouse processing line. The results showed that losses ranged between 6.74% to 7.69%, which translated to an average of 328.79 tonnes of pomegranate fruit removed during packhouse operation per production season at the investigated packhouse. This magnitude of lost fruit was equivalent to over ZAR 29.5 million (USD 1,754,984) in revenue, in addition to the opportunity costs of resources used to produce lost fruit.

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Section: Trends In Production and Trade Of Pomegranate Fruit In South Africa And Globallymentioning

confidence: 99%

Postharvest Losses of Pomegranate Fruit at the Packhouse and Implications for Sustainability Indicators

2021

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“…The aim was to provide producers with strategies to increase the amount of fresh produce in the supply chain and to make production more sustainable, reducing the impact of agriculture on the environment [2,50,53]. Hence, other concepts prominent in this period included "agri-food chain" [16,19,42,45], which shared elements with the concept of the economic valorisation of food waste from the first period and placed importance on collaboration between producers and cooperatives to reduce food loss and enhance farm yields. Another prominent concept was "challenges", which was directly related to previous concepts, such as "management" and "industrial ecology", and highlighted the challenges facing the agri-food sector [26,29,54,55,57,58], as well as "food donation" as a way of not wasting food and taking social action [59].…”

Section: Thematic Evolution Mapmentioning

confidence: 99%

“…Specifically, Sustainable Development Goal (SDG) 12.3 aims to halve food loss and waste by 2030 [18]. Food loss and waste is a global problem with major consequences at all levels [19].…”

Section: Introductionmentioning

confidence: 99%

“…This challenge has been echoed by the scientific community, and there has been a large amount of research on food waste on the demand side [20]. Investigations from the demand side point of view take into account consumer behaviour in relation to the food they consume, the preservation of food and the waste generated [18][19][20][21][22][23][24][25][26][27][28][29]. On the supply side, there are also numerous studies, although they have focused primarily on quantifying food loss [21][22][23][24][25][26] and analysing the supply chain as a whole (wholesalers, retailers or distributors) [24][25][26][27][28][29].…”

Section: Introductionmentioning

confidence: 99%

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From Quantifying to Managing Food Loss in the Agri-Food Industry Supply Chain

Sánchez‐Teba

Gémar

Soler

2021

Foods

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The significant contradiction of food waste and food insecurity that preoccupies society today is growing increasingly important. It is estimated that one-third of all food produced globally is either lost or wasted. In a world where almost one billion people are hungry, reducing food loss and waste is critical to creating a world with zero hunger and achieving the Sustainable Development Goals by ensuring sustainable consumption and production patterns. This study analyses how scientific research concerning food loss has evolved in recent years, with a focus on the supply chain of agri-food companies. Bibliometric techniques were used to analyse a sample of 181 publications from journals indexed in the Web of Science from 2012 to 2021. The obtained results show a growing interest in this topic and a clear concern for the management and prevention of food loss. An important conclusion is that a holistic approach from a supply chain perspective is needed to devise food loss reduction strategies focusing future lines of research on stakeholder collaboration, the circular economy and related regulatory changes. The study has implications for entrepreneurs and decisionmakers due to the effect that a reduction in food loss has on business strategies, as well as for policymakers in order to create updated food safety and quality regulations.

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“…In this context, the persimmon (Diospyros kaki L.) is among the fruit with a significant postharvest loss over the last few years in countries like Brazil and Spain. For example, in Spain, Fernandez-Zamudio et al (2020) found that 29.5% of the total produced volume of persimmon is lost, demonstrating an important waste per year. Some factors that may contribute to persimmon loss and waste are intensive crop production in a relatively short period and lack of information about optimal fruit management; persimmon is highly perishable and rapidly loses firmness of the peel and pulp, hampering its transportation, storage, and commercialization (Khan et al, 2020;Matheus et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Antibacterial films made with persimmon (Diospyros kakiL.), pectin, and glycerol: An experimental design approach

Matheus

Nogueira

Pereira

et al. 2021

Journal of Food Science

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Persimmon is among the fruits with a significant postharvest loss over the last few years. Thus, it is important to investigate new technical feasibilities to obtain products with higher added value from this fruit. In this study persimmon puree films (Diospyros kaki L.) incorporated with glycerol and pectin by casting technique were formulated using a Plackett–Burman design and characterized. The puree showed high carbohydrate content (175.70 g/kg). In descending order, fructose, glucose, and maltohexaose were the sugars found in persimmon. All the independent variables studied—puree concentration, pectin, glycerol, and temperature—statistically influenced the tensile strength (0.75–1.30 MPa), elongation at break (17.69–26.02%), and Young's modulus (3.34–10.94 MPa) of the films. Water solubility ranged from 68.80% to 80.86%, which were very similar to other films based on puree fruit in the literature. Samples presented high vapor permeability (5.77–6.63 × 10−6 g/h/m/Pa) when compared to biodegradable films. Scanning electron microscopy showed smooth surfaces and good plasticizer dispersion. The colorimetric coordinates indicated the films are reddish and yellowish, giving them an orange‐ish visual aspect. The films exhibited antimicrobial activity, especially against Escherichia coli and Staphylococcus aureus. These results indicate that the developed films might be a good candidate for antimicrobial food packaging improving food quality and safety. Practical Application The production of fruit‐film packaging with functional and biodegradable characteristics might reduce postharvest loss of fruit and have the potential to develop active food packaging. In this sense, this study is in line with precepts of the circular economy, once it takes advantage of exceeded resources that would be discarded by generating biodegradable films which can be used as edible packaging. Furthermore, given the antimicrobial potential of the films developed, they might be applied as active packaging to improve food safety and extend shelf life.

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Direct Measurement of Mass and Economic Harvest and Post-Harvest Losses in Spanish Persimmon Primary Production

Cited by 16 publications

References 10 publications

Postharvest Losses of Pomegranate Fruit at the Packhouse and Implications for Sustainability Indicators

Postharvest Losses of Pomegranate Fruit at the Packhouse and Implications for Sustainability Indicators

From Quantifying to Managing Food Loss in the Agri-Food Industry Supply Chain

Antibacterial films made with persimmon (Diospyros kakiL.), pectin, and glycerol: An experimental design approach

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