Thermal Environment of Table Grape Packing Houses in the São Francisco Valley

Vasconcelos, Osvaldo Campelo de Mello; Turco, Sílvia Helena Nogueira; Dacanal, Cristiane; Luz, Simone; Freitas, Sérgio Tonetto de

doi:10.1590/1809-4430-eng.agric.v37n1p35-45/2017

Cited by 2 publications

(1 citation statement)

References 10 publications

(9 reference statements)

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“…Refrigerated containers and cold rooms in packing houses usually have three thermocouples in straight line to monitor air temperature and relative humidity at a single height, which is not consistent with the homogeneity of air temperature and relative humidity spatialization in the environment. Besides poor distribution of sensors inside the packages, pallet position and height can cause cold injuries or acceleration of ripening (Wu et al, 2018;Defraeye et al, 2016;Dehghannya et al, 2012;Dacanal et al, 2018;Vasconcelos et al, 2017Vasconcelos et al, , 2018Vasconcelos et al, 2019).…”

Section: Applications For the Artificial Fruitmentioning

confidence: 99%

Development of an artificial fruit prototype for monitoring mango skin and flesh temperatures during storage and transportation

Vasconcelos¹,

Ferreira

Silva

et al. 2019

Postharvest Biology and Technology

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Postharvest losses in the mango global market may be as high as 30%, affecting the cost of production, which is passed on to the consumer. Lack of homogeneous air temperature in refrigerated containers, packages, pallets and difficulty of inserting temperature sensors in fruit are issues in addressing losses during transport. This study aimed to develop an artificial fruit with skin and flesh thermal behavior equivalent to those of 'Tommy Atkins' mangoes at different maturity stages, which could be used to monitor fruit temperature during storage, transportation and marketing. The materials used to simulate mango skin were white acrylonitrile butadiene styrene (ABS), crystal ABS, and poly lactic acid with wood powder (PLA Wood). Mango flesh was simulated using three agar concentrations, 5, 10 and 15%. A temperature sensor was inserted in the middle of each artificial fruit (42.5 mm deep into the agar-gel flesh) and another was inserted under the skin (1 mm deep), both in the center and equatorial region to monitor the fruit thermal behavior. Skin and flesh temperature changes were monitored during refrigerated storage with or without hydrothermal treatment. The thermal behaviors of White ABS and Crystal ABS skins were different from those of the mangoes, and it was not possible to simultaneously obtain high correlation with fruit at different maturity stages. Artificial fruit with PLA Wood skin and flesh containing 15% agar showed skin and flesh thermal behavior similar to that of mangoes at different maturity stages defined through the quality attributes skin and flesh color, soluble solids, citric acid, pH and firmness, with R² = 97%, coefficient of variation between 7 and 17% and P > F at 99% confidence level. Artificial fruit with PLA Wood skin and flesh containing 15% agar can be used for real-time monitoring of skin and flesh temperatures of 'Tommy Atkins' mangoes at different maturity stages after harvest.

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Section: Applications For the Artificial Fruitmentioning

confidence: 99%

Development of an artificial fruit prototype for monitoring mango skin and flesh temperatures during storage and transportation

Vasconcelos¹,

Ferreira

Silva

et al. 2019

Postharvest Biology and Technology

View full text Add to dashboard Cite

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Development of Performance Evaluation Indicators for Table Grape Packaging Units

et al. 2021

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In order to improve the process management of table grape packaging, its performance should be evaluated. However, the literature on performance evaluation indicators is scarce. To address this research gap, we propose a method for the development of performance evaluation indicators for table grape packaging units, which are characterized by labor-intensive and highly seasonal production processes in the agro-economic sector. The stages include the following: contextualizing table grape packaging units, selecting the performance objectives, selecting techniques to be used in the development of the indicators, and applying the method to the packaging units of table grapes. The techniques adopted in the development of the indicators aimed at the cost, quality, flexibility, reliability, and speed performance objectives were data envelopment analysis, principal component analysis, quantification of the batch, compliance with the program within the established deadline, and measurement of the execution time of the batch, respectively. The results obtained in the case study demonstrate that the correlations between the performance indicators do not indicate the need to disregard any of them. Furthermore, the standard deviation values for each indicator are similar. Thus, both results of correlations and standard deviation confirm the importance of the indicators chosen for the performance evaluation of table grape packaging.

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Thermal Environment of Table Grape Packing Houses in the São Francisco Valley

Cited by 2 publications

References 10 publications

Development of an artificial fruit prototype for monitoring mango skin and flesh temperatures during storage and transportation

Development of an artificial fruit prototype for monitoring mango skin and flesh temperatures during storage and transportation

Development of Performance Evaluation Indicators for Table Grape Packaging Units

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