Reducing postharvest losses using modified atmosphere packaging bags for African nightshade (<i>Solanum scabrum</i>Mill.) leaves

Access to food remains a critical issue in Sub-Saharan Africa. In fact, 24.1% of its population suffers from undernourishment, and malnutrition affects more than a third of children under five years old. This problem will be exacerbated as the Sub-Saharan African population is predicted to double by 2050. To address this problem, it is imperative to meaningfully improve accessibility of fruits and vegetables for the population.They are an excellent source of vitamins and minerals that can fight malnutrition. Fruit and vegetable accessibility can be improved by reducing losses, which are estimated on average to be 50%. A literature review shows that there are many areas where solutions can be implemented to reduce these losses. These areas, in order of decreasing occurrence in the literature are: Cold storage, harvesting methods and pre-storage treatments, packaging, transport to markets and the sale stage. The reduction of food waste in SSA involves the establishment of better practices in all these areas. After analysis, it emerges that packaging should generate more interest due to its comparative ease of implementation to support other technologies like cold storage. Packaging made from agricultural waste or non-consumable materials should be highlighted to prevent pollution issues. This solution, in addition to offering a strong potential to fight against pollution, could also increase farmers’ income.

show abstract

“…The use of MAP reduced weight loss from 76% to 84% at 20

C compared to controls. In addition, it maintained protein, vitamin C and E,

-carotene, lutein, lycopene and chlorophyll content compared to control samples [ 34 ].…”

Section: Discussion—packaging For Reducing Fruits and Vegetables Loss...mentioning

confidence: 99%

On the Potential of Packaging for Reducing Fruit and Vegetable Losses in Sub-Saharan Africa

Tapsoba

Kiemde

Lamond

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Enhancing affordable and easy-to-use handling, processing, and post-harvest methods for smallholder farmers on the one hand, and innovative new post-harvest technologies for supermarkets on the other are essential for ensuring the quality of AIVs in terms of providing nutritious and healthpromoting ingredients, as well as reducing food losses in postharvest (Gogo E. B., et al, 2016). For example, other research has shown that determining an optimal maturity stage or index for harvesting each AIV plant species allows for higher levels of nutrients for human consumption and/or post-harvest processing.…”

Section: Post-harvest and Processingmentioning

confidence: 99%

The Role of Indigenous Vegetables to Improve Food and Nutrition Security: Experiences From the Project HORTINLEA in Kenya (2014–2018)

Bokelmann

Huyskens-Keil

Ferenczi

et al. 2022

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

Many warning signs indicate that the food security goals formulated in 2015 will not be achieved. This situation is particularly true for the African continent. After substantial progress up to 2015, the situation has hardly improved or has worsened in many respects. In addition to the rapid population growth, the increasingly frequent long dry periods or sometimes erratic rainfall have contributed to this. In addition, current production systems have dysfunctional side effects due to increasing yield optimization and specialization. Thus, besides the associated resource degradation, it also leads to a monotonous food supply and the emergence of vitamin and mineral deficiencies (hidden hunger). A meaningful way to diversify the food supply is to cultivate and market previously underutilized species. However, they are characterized by not being known and traded globally and usually having only local importance. Accordingly, they have been widely ignored in research. Increasingly, however, there is a growing realization worldwide that these plants can make an essential contribution to food and nutrition security, especially for poorer segments of the population. Moreover, they are adapted to local conditions and are often produced with less resource input. This article aims to show how these species can be better utilized to provide nutritious food through sustainable production, using the example of African indigenous vegetables. In doing so, the impact of emerging social and ecological changes in Kenya will be considered. This source is an interdisciplinary collaborative research project, Horticultural Innovation and Learning for Improved Nutrition and Livelihood in East Africa (HORTINLEA), which was carried out in Kenya from 2014 to 2018. Many different disciplines were involved in the German-African cooperation project. The results will be brought together in this article with the help of a food-sensitive value chain approach, and the experiences gained from this project will be reflected.

show abstract

“…Figure 3: Key points to consider during postharvest handling of ANS from farm to market: Note; MAP = Modified Atmospheric Packaging; ZECC = Zero Energy Cooling (Ekhuya et al, 2018;Gogo et al, 2018;Habwe et al, 2008;Nono-Womdim et al,. …”

mentioning

confidence: 99%

Constraints to utilization of the African nightshades and the effects of lactic acid fermentation on its nutritional and sensory qualities

Sangija

View full text Add to dashboard Cite

African nightshades (ANS, Solanum nigrum complex) are among the most widely distributed and consumed indigenous vegetables in Tanzania. Several challenges hamper the utilization of ANS. This study sought to assess trends and constraints to ANS utilization in Kilimanjaro and Morogoro regions, Tanzania and also, to assess the effect of lactic acid fermentation on the nutritional and sensory quality of ANS. About 627 farmers' households were involved in the study. Quantitative and qualitative methods were employed to collect information. Semi structured questionnaires, focus group discussions and Key informants’ interviews were the methods of data collection. Solanum villosum and Solanum scabrum were fermented naturally and controlled fermentation using Lactobacillus plantarum and Leuconostoc mesenteroides. The results showed that ANS is mainly used as food (96.1%), animal feed (41.3%), and medicine (38%). On average, only 5% of ANS sales contributed to family income. The main constraints to ANS utilization include; pests and diseases (92.9%), lack of knowledge (58%), shortages of fertilizer (51%), shortages of pesticides (50%), inadequate means of transport (50.4%), lack of extension services (48%), improper postharvest handling (41.4%) and inadequate storage facilities (34%). Postharvest losses accounted for a 78.4% loss of ANS. There was minimal value addition on ANS, e.g., drying (5.3%) and fermentation (1.1%). Fermentation significantly reduced pH and increased titratable acidity. Fermentation increased β-carotene 2-5 times for both pickles. Vitamin C, chlorophyll and polyphenol were significantly reduced. Fermentation increased bioavailability of minerals (P, Ca, Fe and Zn). Knowledge should be given on good agricultural practices i.e., the proper use of pesticides, fertilizers, and quality seeds. Knowledge of the processing and preservation of ANS is necessary for farmers to improve utilization, reduce losses and ensure ANS availability. Fermentation can preserve ANS, with an increase in β-carotene and reducing antinutrients. Fermentation can be recommended to small-scale farmers, processors and households to improve their nutrition and livelihood.

show abstract

Reducing postharvest losses using modified atmosphere packaging bags for African nightshade (Solanum scabrumMill.) leaves

Cited by 5 publications

References 15 publications

On the Potential of Packaging for Reducing Fruit and Vegetable Losses in Sub-Saharan Africa

On the Potential of Packaging for Reducing Fruit and Vegetable Losses in Sub-Saharan Africa

The Role of Indigenous Vegetables to Improve Food and Nutrition Security: Experiences From the Project HORTINLEA in Kenya (2014–2018)

Constraints to utilization of the African nightshades and the effects of lactic acid fermentation on its nutritional and sensory qualities

Contact Info

Product

Resources

About