Dr. Ron Porat Dept. of Postharvest Science ARO, the ...
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Food security
relates to food supply/access/availability
Definition according to the 1996 World Food Summit
report: “insure that all people at all times have
physical and economic access to sufficient, safe and
nutritious food”
The amount of “available” food depends on
production levels on one hand and loss rates on the
other hand!
Thus, to increase food security (food availability) we
need to increase production and reduce losses!
Global food losses & waste
Recent studies by various international
organizations led by the FAO demonstrated that
between third to half (1.3-2 billion tons) of all
produced food gets lost along the supply chain.
Global losses of fruit & vegetable are 45-55%!
Global losses of grains are 20-35%!
“Getting food from the farm to our fork eats up 10 percent of the total U.S. energy budget, uses 50 percent of U.S.land, and swallows 80 percent of all freshwater consumed in the United States. Yet, 40 percent of food in theUnited States today goes uneaten.”
The Natural Resources Defense Council (NRDC), USA, 2012
NRDC, 2012
Institute of Mechanical Engineers, 2013
IN SOUTH EAST ASIAN COUNTRIES, LOSSES OF RICE CAN RANGE FROM 37–80% OF THE ENTIRE PRODUCTION.
Institute of Mechanical Engineers, 2013
IN INDIA, 21 MILLION TONNES OF WHEAT IS WASTED EACH YEAR DUE TO INADEQUATE STORAGE AND DISTRIBUTION SYSTEMS.
UNEP, 2013
Food losses by weight:
Fresh fruit & vegetables provide ~70% of all
food losses!
F&V
Roots and tubers
Cereals
Food losses occur at the following stages of the food
supply chain:
● Production
● Storage
● Processing and packing
● Marketing
● Consumption
Farm Fork
Recent studies show that 30-50% of total food losses
in developed countries occur at households!
In England, out of 41 million tons of sold food at 2014,
about 15 million tons (36%) were lost at households,
restaurants and catering!
WRAP, 2015
Food waste at consumers homes
Institute of Mechanical Engineers, 2013
In the UK, 7 million tones of food valued at about 10 billion pounds is thrown away from homes every year.
Examples of food losses along the supply chain
Production Storage Packing and
sortingMarketing Consumption
20% of carrots in UK are not marketable because
of shape.
Food losses – Sorting/processing
Environmental reason
● Waste of natural resources (water, land, energy,
fertilizers, etc.)
● Dumping food waste to landfill emits methane that
contributes to global warming.
Economic reason
● Waste of money
● Contributes to rising food prices
Social reason
● Food rescue can solve hunger and food insecurity
of poor populations
Moral/Ethical/Religious reason
● We need food for our living and thus must learn to
respect our food, especially when millions of people
suffer from hunger.
“OVER 2.5 TRILLION M3
OF WATER IS CONSUMED BY THE GLOBAL AGRICULTURAL SECTOR EACH YEAR”
Institute of Mechanical Engineers, 2013
Water footprint
First thing in order to fight food loss
is declaration of policy
In Sept. 2015 the UN declared its 17 Sustainable
Development Goals (SDG’s) including reduction of
food loss (SDG12.3)
Goal 12: Ensure sustainable consumption and production
TARGETS
12.3 By 2030, halve per capita global food waste at the
retail and consumer levels and reduce food losses
along production and supply chains, including post-
harvest losses
Halve food losses by 2030!!!
The SDG12.3 goal was further approved by the EU parliament, US government, and at the G20 Agricultural Ministries meeting in Beijing, 2016.
Reduction of food loss after harvest
● Use good varieties with prolonged storage life
● Use good postharvest practices (cooling, sanitation)
● Maintain the cold chain
Kader, 2000
The most important
factor to reduce
postharvest food
losses is proper
maintenance of the
cold chain!!!
Reduction of food loss during
processing and packaging
● Lower external quality standards
● Marketing imperfect fruit & vegetables
Reduction of food loss during
marketing
● Measure and record food losses
● Efficient stock ordering based on demand
● Maintain the cold chain
● Sell products in different sizes
● Sell products in discount before “Sell by” date
● Sell perishable products in discount at the end of day
● Donate extra food to charities
● Stop 1 + 1 sales of perishable produce
Reduction of food loss at households
● Do not buy too much (more than you need)
● Do not cook too much (more than you can eat)
● Serve proper sizes
● Arrangement of the refrigerator
● Prepare meals from leftovers
● Give leftovers to friends and neighbors
● Freeze leftovers
● etc.
Promote food rescue (food recovery)
Food bank“A food bank or foodbank is a non-profit,
charitable organization that distributes food to
those who have difficulty purchasing enough food to avoid hunger.”
Awareness campaigns
Reduction of food losses by postharvest operations
Implementation of proper postharvest operations
can reduce losses along the supply chain
including storage, marketing and consumption!
Postharvest innovations in Israel
- Breeding for better postharvest quality
- Environmentally safe sanitation treatments
- Modified atmosphere packaging
- Chilling tolerance and quarantine treatments
- Fresh cut and edible coatings
- Advances in grain storage
Breeding for better
postharvest quality
Selecting varieties with good postharvest
storage performance is a key factor for reducing
losses!
Current melon breeding project
Climacteric type varieties – very sweet and flavorful
but have a short shelf-life
Non-climacteric type varieties – are less sweet and
flavorful but have a long shelf-life
Our breeding goal is to introduce preferred fruit
quality traits into non-climacteric type melon
varieties!
Prolonging banana shelf-life by reducing levels of
developmental ripening-control genes
Tomer Elitzur, Jim Giovannoni, Julia Vrebalov, Haya Friedman
Ripening is a genetically-controlled process
Adams-Phillips et al. Tren Plant Sci (2004) 9: 331-338
TAGL1
ripening inhibitor (rin) mutation and TAGL1 inhibition in tomato fruit
Transformants (RIN/RIN) with the
LeMADS-RIN antisense cDNA
Vrebalov et al. (2002) Science 296: 343-346
Kitagawa (2005) Physiol Plant 123: 331-338
LeRIN
MaMADS1
MaMADS2
MaMADS3
MaMADS4
MaMADS5
MaMADS6
0 240aa40 80 120 160 200
MADS box K CI
Isolation of MaMADSgenes from the cultivar Grand Nain
778bp
350bp
346bp
5’UTR
20
40
60
80
100
120
AS 36
AS 37
Con 1
AS40
AS 45
Re
lati
ve
qu
an
tita
tio
n
GENE1 Antisense
Con 2
Con 3
20
40
60
80
100
120
RNAi 21
RNAi
23
RNAi
24
GENE1 RNAi
Con 1
Con 2
Con 3
20
40
60
RNAi
19
RNAi 20
Con 2
Con
1
Peel
Pulp
GENE2 RNAi
Verification of reduced levels of transcripts in
transgenic plants
Control
Gene 1 fruits ripeningRNAiAntisense
RNAiAntisenseControl
AntisenseControl RNAi
35DAH
26DAH
19DAH
21 23 24
21 23 24
21 23 24
36 37 40 45
36 37 40 45
36 37 40 45
1 2 3
1 2 3
1 2 3
These transgenic fruit provide several commercial advantages:
• Might be transported at higher temperature
• Have longer shelf-life
2 weeks after harvest 3 weeks after harvest
Control Mutant Mutant
Environmentally safe
sanitation treatments
One of the most important goals in postharvest management is decay control. However, due to new regulatory restrictions many fungicides are not allowed to be used anymore and the allowed MRL’s of others continuously decrease, and thus it is necessary to develop alternative environmentally friendly measures for decay control.
Hot water rinsing and brushing machine
A new machine combining a short hot water rinsing and
brushing treatment (~55ºC for 20 sec) was developed to
clean and disinfect agricultural products.
Biological control
Biological control comprises using natural occurring
microorganisms to compete with the pathogens.
Modes of action of biocontrol antagonists
1. Competition on space and nutrients.
2. Production of antibiotics
3. Direct parasitism
4. Induction of host pathogen resistance
Naturally suppressive microorganisms on plant
surface can suppress disease development.
Biological control technologies for the control of postharvest diseases
Prof. Samir Droby
Modes of action of biocontrol antagonists
Colonization in wound sites
(competition on space)
Attachment to fungal cell walls
(direct parasitism)
Apple
Tomato
Grape
Antagonistic Yeast Citrus
Development of biocontrol agents against postharvest
pathogens
Dissection the molecular mechanism of fruit resistance in response to fungal pH secreted effectors modulating post harvest disease interaction
Reduction of postharvest decay by treatments leading to modulation of pH
Prof. Dov Prusky
Modified atmosphere
packaging (MAP)
Modified humidity and modified atmospheretechnologies are important for maintaining produce quality after harvest.
The Volcani center in collaboration with Stepack Ltd. developed a unique micro-perforated polyamide bag (Xtend®) with modified humidity preventing water condensation.
Our research first focused on fresh herbs, and later on other produce.
Development of bulk modified
atmosphere packaging for pomegranate
First commercial trail using Xtend® bags
Chilling tolerance became very important for
international trading, since many importing
countries require application of extreme cold
quarantine treatments for insect irradiation.
Chilling tolerance and
quarantine treatments
There is increasing demand for fresh cut ready
to eat produce. However, fresh cut produce have
short shelf-lives and require implementation of
advanced sterilization and postharvest storage
technologies.
Fresh cut produce
Edible coatings can/will replace current
commercial waxes, and are beneficial for fresh-
cut produce and for fruit and vegetables that are
eaten with their peel.
Edible coatings
Effects of the Composite Chitosan-Gelatin Edible Coatings on
Postharvest Quality and Storability of Red Bell Peppers
Yana Zaitsev, Hadar Arnon, Rina Granit, Sharon Alkalai-Tuvia, Yaacov Perzelan, Tamar
Weinbreg, Elazar Fallik, Elena Poverenov*
* significantly enhanced fruit firmness
* significant decrease in microbial decay
* prolonged storage from 14 to 21 days
* normal respiration and nutritional content
Chitosan-gelatin is a good combination for peppers fruit
Gelatin 1%Control Chitosan 2% Chitosan+ gelatin
3 weeks at 20°C + 4 days at 20°C
Active edible coatings based on natural polymers
Polysaccharides - natural polymers, biodegradable, non-expensive and safe
In the past, sprouting was prevented by
commercial application of chlorpropham (CIPC).
This research provided alternative
environmentally friendly and safe measures for
prevention of sprouting by mint essential oil
fogging.
Prevention of potato
sprouting
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