17-20 Jan, 2002 THEMATIC NETWORK FIRST WORKSHOP TUBITAK-Marmara Research Center Food Science and Technology Research Center PRESERVATION TECHNOLOGIES FOR FRESH FRUIT AND VEGETABLES: COLD STORAGE, MODIFIED ATMOSPHERE PACKAGING AND CONTROLLED ATMOSPHERE STORAGE in Turkey Assoc.Prof.Dr. Güner ÖZAY Aylin SEYLAM
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TUBITAK-Marmara Research Center Food Science and Technology Research Center 17-20 Jan, 2002THEMATIC NETWORK FIRST WORKSHOP PRESERVATION TECHNOLOGIES FOR.
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17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
PRESERVATION TECHNOLOGIES FOR FRESH FRUIT AND VEGETABLES:
COLD STORAGE, MODIFIED ATMOSPHERE PACKAGING AND
CONTROLLED ATMOSPHERE STORAGE
in Turkey
Assoc.Prof.Dr. Güner ÖZAYAylin SEYLAM
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
LAND USE (1999 VALUES)
COUNTRY TOTALAREA
774 815 km2
FORESTS SURFACE 20 713 000 hectar
ARABLE LAND 18 436 000 hectar
FALLOW LAND 4 905 hectar
CULTIVATED FIELD 23 341 hectar
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
17-20 J an, 2002 THEMAT I C NET WORKFI RST WORKSHOP
TUBITAK- Marmara Research Center Food Science and Technology Research Center
Exportation of Fruits
Table grapes (Sultana:10%)Sweet cherry exportat ionExotic f ruits namely fi gs, quinces &
pomegranates becoming f amiliar tof oreign importers
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Exportation of Vegetables (420,000 Tons in 2000)
Tomatoes (29% 37 million US$)
OnionsPotatoesGreen peppersCucumber-Gherkins
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
TransportationTurkey standing at the crossroads of
major trade routes between Europe and Asia
90% of the transport of goods is realised via highway transport (60 080 vehicles; tractor, semi-trailer, truck and tanker with a total capacity of 814 126 ton)
rail transport can become a competitive alternative to road and air transport
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Transportation
Turkey has 8430 km of coastline, 15 principal state-owned ports, around 30 municipal wharves, some 35 special prurpose wharves belonging to industrial complexes and a number of private wharves and quays
Turkish airlines flies to 75 points abroad and 36 cities within Turkey
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Refrigerated Storage and Warehouses
Refrigerated storage distributed throughout Turkey (estimated existing capacity of 25,000 tonnes)
The warehouses in the Marmara region of Turkey has been examined in details with a project executed in TUBITAK-MRC FSTRI in 2001
It is concluded that there exists 344 warehouses having total area of 264,741 m2 and volume of 1,413,805.2 m3
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Fruit & Vegetable Quality Losses
approximately 40% of the harvested product is lost within the production consumption chain
costs the country about 850 million US$/year
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
FACTORS CONTRIBUTING THE POSTHARVEST LOSSES
Temperature Humidity Respiration Water loss (transpiration) Metabolism (maturity,ripening) Ethylene Enzymic and chemical changes Mechanical damage Pathological and physiological disorders
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Reduce Postharvest Losses COOLING is the simplest and most
powerful technique to minimize respiration and deterioration
another way to minimize deterioration is to remove the ETHYLENE GAS; minimize & control its accumulation bu ensuring adequate ventilation
application of modern STORAGE & PACKING technologies
application of COLD CHAIN
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
APPLICATION OF MAP TO FRUIT AND VEGETABLES
When the rate of packaging film transmission of O2 and CO2 equals the rate of respiration of the product, an equilibrium concentration of both gases is established
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
EQUILIBRIUM VALUES DEPEND ON
the respiration rate of the product
fill weight of productthe film surface area which
is available for gas exchange
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
MAP and CA Applications in TurkeyAlthough there exist many scientific and
practical applications of CA and MAP, requirement of high capital investment is a big problem in Turkey especially in the construction of CA storage rooms
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Controlled Atmosphere Storage
packaging in an atmosphere where the composition of gases is continuously controlled throughout storage
is used primarily for the bulk storage of products and requires constant monitoring and control of the gas composition
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Limits for Gases Used
The limit tolerated contents of O2 and/or CO2 in CA and MAP for most commodities are of the range 1-5% for O2 and 2-15% for CO2
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Benefits of CAdelays aging, ripening and associated
changes in productreduces water and weight lossallows longer commercial transit timeprovides better quality controlimproves control of insects in some
commodities
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Postharvest Losses and Common Problems in Fresh Fruit and
Vegetables PreservationHarvesting (4-12%)
immaturity or overmaturity of the commoditymechanical damage due to improper
methodsfailure to protect the commodity from sundelayes before delivery to packing house or
transporting to market
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Preparation for market (in the field or at the packing house; 5-
15%)failure to short-out produce with serious
defects and decayinappropriate packing resulting in
mechanical damagefailure to remove field heatlack of sanitation
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
lack of proper management of temperature RH and ventilation during transit
mixing of non-compatible commodities in the transport vehicle
delayes during transport
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Storage (5-15%)lack of precoolingdelay in stackinginefficient cooling systemwater lossphysiological disorderspathological breakdown
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Handling of destination (3-10%)
rough handling during loading and unloading
exposure to undesirable environmental condition
delayes in getting the commodity to the consumer
improper ripening and storage practiceslack of sanitation
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Handling at home (1-5%)
delays before consumptionimproper storage
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Environmental Impact of Preservation Techniques
The number of firms which have ISO 9000 Quality System Certificates and ISO 14001 Certificates are rapidly increasing in Turkey
Turkish packaging manufacturers follow closely recent international and national developments in environmental issues and comply with environmental legislations and regulations
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Environmental Impact of Preservation Techniques
Gases which will be reduced include HFC refrigerants and agreements for use of clorofluorocarbons (CFCs) and hydroclorofluorocarbons (HCFCs)
Although hydrofluorocarbons (HFC) have low Ozone Depletion Potential (ODP) they still have high Global Warming Potential (GWP)
Refrigerant which have low ODP and low GWP are required which have the same or better performance than traditional halocarbons
Secondary refrigerants allow environmentally harmful primary refrigerants to be minimised and contained in a restricted area
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Common Problems of Industrial Companies
experience and technical knowledge is required in order to implementan advisory service to assist farmers and
post-harvest handling agenciesthe management of storage facilities and
packing housesthe organization of market facilities
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Common Problems of Industrial Companies
Farmers, producers, traders need training not only in the introduced technologies but also in the need for continuing improvements in marketing
General problems are quality, standardization and handling, transport, and storage, lack of export market organizations, insufficient export market information and lack of qualified personnel as foreign market agencies
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Problems about Market Information Farmers need market information in order to plan
production and to time harvest dates and postharvest operations; it can also give guidance on time, place and price at which to sell produce
Traders will be helped to find markets yielding best returns, and retailers will more easily locate sources of supply
Transport operators can use market information in order to schedule staff and vehicles more easily
Storage agencies will be able to use their facilities more efficiently if they are more alert to market trends
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Problems about Market Information
Consumers can benefit by the greater competition a market information system generates among retailers and by a greater awareness of price conditions
Governments can use market information to develop a sound agricultural policy in regard to food and to monitor national economic development
It can also be used to chart development programmes or export drives and even to establish the need for better roads and additional transport
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Legistative and Legal Issues The Turkish food industry and food imports are
primarily regulated by three related laws and regulations; the June 2, 1995 Turkish Food Law, the November 16, 1997 Turkish Food Codex, and the June 8, 1998 Food Regulation
The Ministry of Agriculture and Rural Affairs (MARA), General Directorate of Protection and Control, has primary responsibility for production, import, and food safety issues regarding food, packaging material, veterinary products, feed and pesticide products
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Legistative and Legal Issues In Turkey, the Ministry of Agriculture and Rural
Affairs (MARA) inspects all food products. Turkish Food Codex (TFC) enforced and related regulations issued for the implementation of the Decree of 560 (Force of Law) Concerning Production, Consumption and Inspection of Foodstuffs (1995)
TFC covers technical and hygienic principals of food processing, food additives, residues and contaminants, sampling, labelling, transportation, storage and analyses
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Harmonization of Turkish Legislation with
EU Legislation Labelling, presentation and advertising of
foodstuffs for sale to be ultimate consumer (79/112/EC; Official Gazette No. 23172 of 16 November 1997)
Plastic materials and articles intended to come into contact with foodstuffs (90/128/EEC; Official Gazette No. 23172 of 16 November 1997)
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Harmonization of Turkish Legislation with EU Legislation
Monitoring of temperatures in the means of transport, warehousing and storage of quick-frozen foodstuffs (92/1/EEC; Official Gazette No. 23172 of 16 November 1997)
Hygiene of foodstuffs (93/43/EEC; Official Gazette No. 23172 of 16 November 1997)
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Legistative and Legal Issues
Free circulation of traditional agricultural products between Turkey and the EU will become possible to the extent that Turkey approximate its agricultural policy to the Common Agricultural Policy of the EU
In addition to a laboratory analysis at the time of registration, the law requires products be inspected at the point of entry, wholesale and retail sales
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
Legistative and Legal IssuesAll packaged products are required to have a
licence number issued by the Directorate after reviewing the results of laboratory tests on the product
TUBITAK-MRC FSTRI is the member of and has strong collaboration with IIR (International Institute of Refrigeration+) and IARW (International Association of Refrigerated Warehouses) and by this way follows the development in the cold chain and storage systems easily
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
FUTURE RESEARCH NEEDSFilm permeability data at realistic temperatures between 0 and 20C and realistic RHs between 85 and 95%Respiration rates of fresh and prepared produce under several temperature and MAP conditions Data on the RQ (respiratory quotient, i.e. the ratio of CO2 produced to O2 consumed)
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research
Center
FUTURE RESEARCH NEEDS
Determining the exact postharvest losses and preventive measures for transportation (optimum parameters)Establishment of cold chain system (model study)Optimisation of parameters for CA, MAP applications for selected crops
17-20 Jan, 2002 THEMATIC NETWORKFIRST WORKSHOP
TUBITAK-Marmara Research Center Food Science and Technology Research