Food Institutional Research Measure
Final Report
Technology and Raw Material Quality to Underpin the Irish Fresh-cut Fruit Industry
DAFF Project Ref No: 08-R&D-UL-661
Start date: 01.10.2008
End date: 30.09.2012
Principle Coordinator: Professor David O’Beirne, University of Limerick
Email: [email protected]
Other Principle Collaborating Researchers: Dr. Maria de-Sousa Gallagher, University
College Cork
Please tick below the appropriate area on the research continuum where you feel this
project fits
BASIC/FUNDMENTAL
APPLIED/PRE COMMERCIAL
X
Key words: Fruits, fresh-cut, packaging, produce quality
1. Rationale for Undertaking the Research
Dietary guidelines have led to a worldwide increase in consumption of fresh fruits as sources of
key vitamins, antioxidants and dietary fibre. Due to pressures of modern lifestyles, a significant
group of consumers consume fruits in a fresh-cut ready to eat form. In the past 5 years the
market for this product range has seen unprecedented growth. Figures for market trends in the
UK show a greater than 30% increase the last two years. The fresh-cut industry is rapidly
expanding in Ireland and worldwide to meet this growing consumer demand. However, due to the
rapid pace of technology change, there are significant knowledge gaps, leading to poor and
inconsistent end-product quality. These gaps relate, in particular, to a lack of understanding of
raw materials and their suitability for processing. This has resulted in a lack of suitable raw
materials of consistent quality, and use of sub-optimal materials has led to significant levels of
food waste at some times of the year, and poor financial returns. A second major technical
challenge is the identification of packaging materials with suitable gas barrier properties.
Fresh-cut fruits continue to respire and modify the in-pack atmosphere. This in-pack
atmosphere must be kept within a range of CO 2 and O2 levels which preserve the quality of the
particular cut fruits present, exposure to levels outside limits of tolerance may lead to
anaerobic respiration and other physiological disorders. The levels of O2 and CO2 required to
avoid tissue damage or quality loss are unknown for most fruits. The efficacy of MAP to control
the physiological deterioration of fresh-cut fruits has not been studied extensively and requires
further investigation. In addition, modelling of the package atmosphere composition and the
respiratory response of these produce to processing and MA are required to design appropriate
packages for these commodities. The outcomes of this research will significantly contribute to
the technical needs and competitiveness of this industry sector, and provide consumers with
nutritionally desirable products of high quality.
2. Research Approach
The main issues to be addressed were:
 To evaluate the quality and suitability for fresh-cut processing of key fruits available in
Ireland and imported fresh produce.
 To quantify respiration rates of key fruits, focusing on effects of cultivar, origin,
physiological age, cutting method, pre-treatment, multi-component fruit mix and postprocessing storage conditions.
 To develop mathematical models for respiration rate and determine the packaging needs
of different fresh-cut fruit products.
 Optimize fresh-cut raw material and packaging systems for the selected fruits.
Assessment of the availability and suitability of domestic and imported fruits
A literature review was carried out on quality of fresh-cut modified atmosphere packaged
fruits. Discussions were held with the principal companies involved in the fresh and fresh-cut
fruit processing/distributing industry in Ireland. Further information was obtained from
Freshfel Europe, Freshconex, Fruit Logistica and other relevant websites. A comprehensive
dossier on raw material availability and suitability (quality and processability) of domestic and
imported fruits has been prepared.
Quality and process-ability of selected fruits
A range of physical, chemical, microbiological and sensory test protocols were assembled and
used to determine the quality of intact and fresh-cut fruits. The fruits evaluated were
cantaloupe melon, pineapple, strawby, kiwifruit, red and green grape. A laboratory-scale
production line was set-up to process and package fresh-cut products. Effects of fruit type,
season, geographic source, physiological maturity and process severity on quality were
monitored. The interaction of these with storage conditions, particularly atmospheres within
packages and storage temperature were studied. Additional insights were obtained by applying
Principal Component Analysis (PCA) to the data. The objective was to identify patterns of
deterioration and address these where possible by optimising processing and storage conditions.
Retention of antioxidants and the potential for pathogen growth were also examined.
Analysis of the respiration rate of fresh-cut fruits:
Respiration rate was determined using standard techniques (flow through and closed system)
and was modified as per requirement. The modified version was required to evaluate the impact
of time and mixed gas composition on respiration rate of fresh-cut fruits. It involved flushing
the glass jars with required mixed gas, equilibration and then measuring respiration rate during
different storage periods. The effects of different species and cultivars, season, stage of
physiological age (degree of ripeness), dipping, cut-size, storage time, temperature, gas
composition was studied. The measured respiration rates were compiled into a specification
sheets for each type of fresh-cut fruit. Mathematical models were developed which were later
used to estimate the barrier properties required for packaging of fresh-cut fruits.
Package-product compatibility:
Market assessment was conducted on fresh-cut fruit packages commercially available in Irish
supermarket chains. Achieving the optimum modified atmosphere within packages is critical to
achieve the high quality demanded by consumers, and is currently lacking in the commercial
success sector. The effect of different in-pack atmosphere conditions on quality and shelf-life
was determined using sensory evaluation techniques, visual, instrumental analysis and also
microbiological spoilage. Specifications for the required modified atmospheres to maximise
quality of in a range of fresh-cut fruits was prepared. Finally, specifications for the target gas
transmission rate (OTR and CTR) required for optimal packaging of fresh-cut fruits were
determined and suitable films were selected for further experimental validation tests.
Integrated raw material-packaging-quality
Gas permeability requirements of packaging materials to meet the optimal in pack gas levels, and
suitable combinations of packaging materials (e.g. lids and cups) were identified. The packaging
needs were determined by matching the gas permeability of lidding films with product
respiration rates using Pack-in-MAP modelling software. Gas levels were compared to the
predictions by the Pack-in-MAP software. Quality of fresh-cut fruits packaged in the selected
packaging systems was monitored over time.
3.
Research Achievements
Assessment of the availability and suitability of domestic and imported fruits
A comprehensive dossier on raw material availability and suitability (quality and processability)
of domestic and imported fruits has been prepared.
Quality and process-ability of selected fruits
A large amount of data has been assembled on patterns of deterioration in fresh-cut pineapple,
strawberry, kiwifruit and cantaloupe melon. This covers physiochemical and sensory quality,
including off-flavour. Principal component analysis of the data showed how fruit type, cultivar,
physiological age, season, geographic origin, cut size, dipping treatment, packaging/gas
atmosphere and temperature affected quality.
For all fruits studied, good visual appearance, aroma and firmness were highly correlated with
overall acceptability; poor quality attributes were identified as increasing off-odour, browning,
loss of firmness and microbial counts, all of which increased towards the end of storage (Day 4
and Day 7).
Effects of physiological age and seasonality
Physiological age played a significant role in quality deterioration with seasonality contributing
greatly to the rate and extent of deterioration, in particular for fresh-cut pineapple. Fresh-cut
products prepared from ripe fruits were of better quality with slightly better shelf-life than
fruit products prepared from over-ripe fruits. Under-ripe fruits, although were more visually
appealing in the case of pineapple and of sound firmness in the case of strawberry, had underdeveloped flavour and colour respectively.
Effects of cut size and dipping treatment
There is great variability in cut piece size and shape within commercial packages of fresh-cut
fruits. Cut size and dipping treatment (1% Ascorbic acid; 1% Citric acid) played a significant role
in quality deterioration with dipping treatment contributing greatly to the rate and extent of
deterioration in some fruits. In the case of fresh-cut pineapple, kiwifruit and cantaloupe melon,
it was evident that as the severity of processing increased, i.e. smaller cut pieces, the rate and
extent of deterioration also increased with loss of firmness, colour and increased exudate the
major factors affecting quality; these deteriorative traits were exacerbated when cut pieces
were dipped. In some fruits smaller cut pieces had better aroma, improved colour and reduced
browning/ translucency as a result of the greater surface area for diffusion. Consideration must
be given to the needs of each fruit type when deciding cut size and dip formulation.
Effects of packaging/gas atmosphere and temperature
Choice of correct packaging plays a fundamental role; increasing storage temperature
significantly increases the rate of quality loss. Packaging fruits within films of different
permeabilities had significant effects on quality and resulted in products with significantly
different deterioration patterns depending on the fruit studied, the film used and the storage
temperature. These effects were directly related to the types of atmospheres formed within
packs. Packaging fruits in highly impermeable clamshell packs resulted in sub-optimal
atmospheres and sub-optimal quality. In-pack CO2 levels were extremely high while low O2 levels
created favourable conditions for fermentation. Fruits within these packs were characterised
as having increased translucency and water sogging, increased rate of physiological ageing due to
extreme moisture loss, off-odour development and decreased firmness.
Fruits contained within more permeable films produced a range of atmospheres close to air with
desiccation, browning and increased microbial spoilage. Increasing storage temperature from
4OC to 8OC caused a marked increase in these symptoms coupled with a faster rate of
deterioration during storage.
Packaging fruits in moderately high barrier OPP films attained near optimum MA requirements,
resulting in reduced cell damage and colour loss for most fruits with the exception of kiwifruit,
strawberry and orange. Optimum recommendations are presented in Table 1.
Table I:
Optimum Recommendations for Fresh-cut Processing
Fruit
Cultivar/
PA
Origin
Seaso
Cut
Dipping
Packaging
Variety*
n0
Size Treatment
Film
1
Pineapple
Del Monte
Gold MD2
Ripe
Costa Rica
Strawberry
El Santa
Camarosa
Festival
Ripe
Ripe
Ripe
Ireland
Spain
Egypt
Ripe
New
Zealand
Italy
Brazil
Kiwifruit
Cantaloupe
Melon
Hayward
Cantaloupis
spp.
Ripe
Italy
Brazil
Summ
er/All
year
Summ
er
Autum
n
Winte
r/
Spring
All
year
Autum
n/
Winte
r
Winte
r
All
year
Storage
Temper
ature
25m
1% AA:1%CAx
HB or
OPP
4OC
½
½
½
N/A
N/A
N/A
PA90
4OC
¼
¼
¼
N/A
N/A
N/A
PA90 or
PA210
4OC
25
mm
25
mm
N/A
N/A
HB or
OPP
4OC
* in order of preference (where applicable)
x
effective at reducing browning but slightly reduced firmness
0
best seasonal quality
1
25mm (trapezoidal or cylindrical chunk), ½ and ¼ refer to that of whole fruit
Key of Abbreviations: PA (physiological age), AA (ascorbic acid), CA (citric acid), HB (high
barrier film), OPP (oriented polypropylene)
Analysis of the respiration rate of fresh-cut fruits:
The first achievement in Task 3 was the determination of respiration rate of selected fresh-cut
fruits at various intrinsic (source, cultivar, season, physiological age) and extrinsic factors (cut size,
dipping treatment, storage time, temperature, and gas composition). Of the fruits evaluated,
cultivar, source, type of cut had an effect on respiration rate and the range varied from 1.7-4 to
5.5-20 ml CO2/kg.h. In general, the respiration rate of dipped fruits was slightly higher than undipped fruits. In terms of process severity, cutting size rather than blade sharpness had more of
an effect on respiration rates. In general, the smaller the cut size the greater the respiration rate.
Due to cutting stress, initial respiration rate was high; it then reduced over time showing a
reduction of 50-60%. The data clearly showed that the fresh-cut fruits, despite cutting, have a
very low respiration rate especially pineapple chunks, melon chunks, grapes, apple slices. Other
fresh-cut fruits like kiwi, berries, and oranges have comparatively higher respiration rates. Impact
of mixing different fresh-cut fruits on overall respiration rate was evaluated for 3 component
mixes. All components have ternary synergistic effect in simplex lattice model, that is, their
ternary mixture produced higher respiration rate values than simply averaging the values of single
products. Mathematical model was developed to describe the influence of proportion of these
fruits on respiration rate of mixed fruit salad. It was successfully validated with other mixture
containing two fruits (melon, pineapple), three fruits (melon, pineapple, grapes) and four fruits
(melon, pineapple, grapes, strawberry); therefore, it could be applied to any other mixed fruit salad
once the respiration rate of individual components of that salad is known.
The second output from Task 3 was a comprehensive database on respiration rate. It includes data
collected from the scientific literature, experimental data generated and mathematical models
developed from this project. Arrhenius equation and lumped capacity equation were used to
mathematical model the effect of temperature and time, respectively on respiration rate of the
fresh-cut fruits under study. A generalised model was developed by combining both models
together to predict respiration rate at any time and temperature. The models developed were used
to predict respiration rate as a function of time, temperature, gas composition and different
proportions of fresh-cut fruit(s).
Package-product compatibility:
The work on market assessment of commercial fresh-cut fruit packages revealed that 60% of the
packages had O2 concentration between 9-21% which is far away from the recommended
atmosphere for most fresh-cut fruits; therefore, losing benefits of MAP. Considering the natural
raw material variability and its response to processing and storage conditions and also recent trend
of mixing fresh-cut fruits together in a fruit salad, it is very difficult to identify a truly optimal
storage atmosphere, therefore, an average atmosphere (O 2: 3 to 8% and CO2: 5 to 15%) was
identified which covers the recommended range of all fresh-cut fruits. This atmosphere range was
then tested with fresh-cut melon and was found to be better than air in terms of retention of
firmness, aroma, and overall performance after 12 days of storage at 5°C. The target Oxygen
Transmission Rate (OTR) that an ideal film must have if it is to be able to produce an average
optimal atmosphere for various fresh-cut fruits was calculated for a market size pack for the
selected fresh-cut fruits. The target OTR ranged from 3091 ml/m2.day.atm for mixed apple and
grapes (pillow pouch type pack), 25586 ml/m2.day.atm for fresh-cut mixed pineapple, apple, and
strawberry (tray type pack) to the highest level of 54187 ml/m 2.day.atm for fresh-cut mixed apple,
watermelon, kiwi and strawberry (cup type pack). For individual fresh-cut products like pineapple
chunks and strawberry, the target OTR was found to be 14857 and 47777 ml/m2.day.atm for 200
grams of package size. The most commonly used polymeric film in fresh produce industry is
orientated polypropylene. It has an OTR of 2000 ml/m2.day.atm which is far less than the target
OTR required for packaging of fresh-cut fruits. Use of this film will create anoxia i.e. insufficient
O2, therefore, it needs to be micro-perforated to bring O2 within the optimal range.
Integrated raw material-packaging-quality
The existing commercial strawberry package had large number of big holes, causing considerable
weight loss and dehydration. The packages were optimised to reduce the weight loss and at the
same time achieve an optimal gas composition using micro-perforations. Simulations of package
atmosphere using Pack-in-MAP software showed that it is possible to achieve equilibrium MAP for
berries (due to high respiration rate). The optimal number of micro-perforations was between 2 to
4 for packaging 200 grams of fresh strawberries stored between 5 to 15C. Strawberries packed
with 2 micro-perforations and stored at 10C maintained better appearance, aroma, colour, firmness
with lowest fungal infection and weight loss, as compared to strawberries packed with 4 and 6
perforations. Strawberries packed in control package were above the rejection limit for visual
fungal decay and weight loss at the end of storage period. In this case the gas composition in the
package was not different from air. A package with 2 micro-perforations showed a clear
improvement in terms of aroma and visual fungal and appearance. Even after 9 days, strawberries
continued to be acceptable to consumption whereas in control package, in which gas composition was
6
not modified, the strawberries were beyond the rejection limit. These results showed that low O 2
and high CO2 are particularly effective in minimising fungal decay in strawberry. For other freshcut fruits, respiration rate was very low; therefore, it will take longer to achieve equilibrium
atmosphere and also the atmosphere generated might not be within the recommended range losing
the important benefits of MAP.
It was evident from the market assessment that there is an increase in the range of materials, the
material structures and packaging formats (tray with over wrap or rigid clamshell) for the fresh
and fresh-cut fruits. Work performed on various rigid clamshell trays for strawberries, melon and
grapes showed the clamshell containers would need at least 2 micro-perforations to avoid extreme
gas compositions. Validation experiments showed that the packages with 2 micro-perforations had
low fungal infection, better overall appearance and retained typical strawberry aroma. Weight loss
was less than 1% compared to 20% in commercial package. Heavy condensation was observed on PP
and RPET container whereas there was no condensation on the PLA clamshell container. Therefore,
the clamshell PLA having 2 micro-perforations has good potential for maintaining the quality of
strawberries, melons and grapes until 8 days at 10C.
4.
Impact of the Research
Optimum storage and packaging specifications:
Specifications sheets prepared for the selected fresh-cut fruits will help produce industry to the
necessary information for packaging design and storage specifications. It also covers information on
quality and safety issues for each fresh produce.
Respiration data and packaging design:
The data on respiration rate of selected fresh-cut fruits forms comprehensive scientific
information that can be used to estimate the target barrier properties required for optimal
packaging systems. Mathematical models developed could be used to predict respiration rate as a
function of various environmental factors such as time, temperature, mixing of multi-component
fruits. Respiratory response data of different fresh and fresh-cut produce to processing and
storage variables quantified could be readily used for packaging design using Pack-in-MAP®
software.
Respiration rate of mixed fruits:
A mathematical model developed for mixed fruits would be useful to quantify respiration rate of
mixed load of fruits. This would help fresh-cut fruit processors to design their packaging system in
order to achieve optimal gas composition; therefore, maintain quality and extend shelf-life and also
avoid anaerobic respiration and other physiological disorders.
New packaging systems:
This study showed that packaging styles have evolved over time showing major interest in rigid
clamshell type package with re-closable lid. However, low gas transmission rates in combination with
the thicker material required to maintain the package form effectively creates a high gas barrier
structure. Therefore, effective gas transmission will not take place and depending on the type and
quantity of produce anaerobic conditions will develop rapidly. The present research optimized the
number and size of micro-perforation required for optimal packaging of various fresh-cut fruits.
This information would be useful for the existing fresh-cut produce industry to optimize their
packaging line.
Specifications of required gas permeability:
7
The target OTR and CTR required for optimal packaging for the selected fresh-cut products will
serve as guide to the fresh producers for selection flexible packaging film. Knowledge of material
permeability in conjunction with micro-perforation methodology will be useful to develop optimised
packages for the selected fresh products.
Dissemination:
The referred papers, conference presentations and invited talks from the project work have added
to the rapidly developing packaging technology for fresh and fresh-cut produce with high potential
for commercialisation. These publications increase the international profile of the researchers and
contribute to an increased competitiveness in sourcing further research funding.
5.
Exploitation of the Research
Development of the fresh-cut processing industry in Ireland has been slow due to the relatively
high labour content of the manual processes involved at current scales of production, and by the
recession. However, there has been a steady level of interest and of contact with industry (see
Section 13), and some international interest.
6.
Summary of Research Outputs
(a)
Intellectual Property applications/licences/patents
None yet.
(b)
Innovations adopted by industry
None yet.
(c)
Number of companies in receipt of information
50
(d)
Outcomes with economic potential
Guided by the data, optimum choice of raw materials, processing conditions and packaging will
significantly improve the quality of fresh-cut fruits. The sensory and instrumental data could also
be integrated with other modelling software such as Pack-in-MAP.
(e)
Outcomes with national/ policy/social/environmental potential
None.
(f)
1.
Peer-reviewed publications, International Journal/Book chapters.
Mahajan, P.V., Sousa-Gallagher, M.J. 2011. Analysis of commercially available packages of freshcut fruits. Acta Horticulturae (under review).
2. Mahajan, P.V., Sousa-Gallagher, M.J. 2011. The impact of proportion of different cut-fruits on
respiration rate of fruit salad. Acta Horticulturae (under review).
3. Sousa-Gallagher, M.J., Mahajan, P.V. 2012. Integrative mathematical modelling for MAP design
of fresh-produce: Theoretical analysis and experimental validation. Food Control, 1-7 (in press).
4. Mahajan, P.V., Sousa-Gallagher, M.J. 2011. Integrative mathematical modelling for packaging
design of fresh produce, Proceedings of 7th International Conference on Predictive Modelling
8
of Food Quality and Safety (ICPMF7), E. Cummins, J. M. Frias, V. P. Valdramidis (eds.), pp 138141.
5. Oliveira, F., Sousa-Gallagher, M.J., Mahajan, P.V., Teixeira, J.A. 2011. Development of shelf life
predictive model for fresh-cut produce, Proceedings of 7th International Conference on
Predictive Modelling of Food Quality and Safety (ICPMF7), E. Cummins, J. M. Frias, V. P.
Valdramidis (eds.), pp 407-410.
6. Oliveira, F., Sousa-Gallagher, M.J., Mahajan, P.V., Teixeira, J.A. 2011. Evaluation of MAP design
parameters on quality of fresh-cut produce, Proceedings of the 11th International Congress on
Engineering and Food (ICEF11), P. S. Taoukis, N. G. Stoforos, V.T. Karathanos,G. D. Saravacos
(eds.), volume 3, pp. 1741-1742.
7. Finnegan, E., Mahajan, P.V., O’Connell, M.,Francis, G.A. and O’Beirne, D. 2013. Modelling
respiration in fresh-cut pineapple and prediction of gas permeability needs for optimal modified
atmosphere packaging. Postharvest Biology and Technology, 79: 47-53.
8. Sousa-Gallagher, M. J. and Mahajan, P.V. 2013. Integrative mathematical modelling for
MAP design of fresh-produce:Theoretical analysis and experimental validation. Food Control
29: 444-450.
9. Finnegan, E and O’Beirne, D. 2013. Physiochemical, microbial and sensory parameters as indices in
tracking the deterioration patterns of fresh-cut fruit using Principal Component Analysis. Journal of
Food Science (in preparation).
10. Finnegan, E and O’Beirne, D. 2014. Growth and Survival of Listeria innocua in a variety of fresh-cut
fruits: effects of cutting size, modified atmosphere and controlled atmosphere storage. Journal of
Food Control (in preparation).
11. Finnegan, E, Kilcawley, K., and O’Beirne, D. 2014. Quality, aroma and nutrient retention in a variety of
fresh-cut fruits: Effects of cutting size, modified atmospheres, optimised packaging and storage
time. Journal of Food Chemistry (in preparation).
(g)
1.
Scientific abstracts or articles including those presented at conferences
Oliveira, F., Sousa-Gallagher, M.J., Mahajan P.V., Teixeira, J.A. 2011. Impact of packaging design
variables on quality of fresh-cut produce. In: Book of abstracts of the 40th Annual UCC Food
Research Conference, 31st March- 1st April, Cork, Ireland, poster presentation, pp. P 45, pp.59
2. Oliveira, F., Sousa-Gallagher, M.J., Mahajan, P.V., Teixeira, J.A. 2011. Effect of temperature
and perforations on product quality and shelf life. In: Book of abstracts of the 40th Annual
UCC Food Research Conference, 31st March- 1st April, Cork, Ireland, poster presentation, P 44,
pp.58.
3. Mansfield, D., Sousa-Gallagher, M.J., Mahajan P.V. 2011. Application of Biobased Packaging
Material for Engineering Packaging Design for Fresh Produce. In: Book of abstracts of the
40th Annual UCC Food Research Conference, 31st March- 1st April, Cork, Ireland, poster
presentation
4. Oliveira, F., Sousa-Gallagher, M.J., Mahajan, P.V., Teixeira, J.A. 2011. Evaluation of MAP design
parameters on quality of fresh-cut produce. Conference Program of the 11th International
9
Congress on Engineering and Food (ICEF11), May 22-26th, Athens, Greece, poster P-NFP946,
pp. 72.
5. Mahajan, P.V., Sousa-Gallagher, M.J. 2011. Analysis of commercially available packages of freshcut fruits. International Conference Quality Management of Fresh Cut Produce, International
Symposium Freshcut2011, July 17th -21st, Torino, Italy, Poster presentation.
6. Mahajan, P.V., Sousa-Gallagher, M.J. 2011. The impact of proportion of different cut-fruits on
respiration rate of fruit salad. International Conference Quality Management of Fresh Cut
Produce, International Symposium Freshcut2011, July 17th -21st, Torino, Italy, Oral
presentation.
7. Oliveira, F., Sousa-Gallagher, M.J., Mahajan P.V., Teixeira J.A. 2011. Development of shelf life
predictive model for fresh-cut produce. Conference Program of the 7th International
Conference on Predictive Modelling of Food Quality and Safety, 12 – 16 Sept, Dublin, Ireland,
Poster presentation.
8. Mahajan, P.V., Sousa-Gallagher, M.J. 2011. Integrative mathematical modelling for packaging
design of fresh produce. Oral presentation in the 7th International Conference on Predictive
Modelling of Food Quality and Safety, 12 – 16 Sept, Dublin, Ireland.
9. O’Sullivan, T., Mahajan, P.V., Sousa-Gallagher, M.J. 2012. Impact of engineering package design
on quality and shelf life of strawberries. Poster presentation in the 41st Food Research
Conference, University College Cork, 26-27 April 2012, Cork, Ireland.
10. Finnegan, E. 2012. Optimisation of processing and packaging conditions for fresh-cut pineapple.
Presented to the Department of Life Sciences, Inaugural Research Day, 3 rd May, 2012.
11. Finnegan, E, Mahajan, P.V., O’Connell, M., and O’Beirne, D. 2012. Optimisation of Processing and
Packaging Conditions for Fresh-cut Pineapple. Poster presentation at the EFFoST annual conference.
Montpellier, France. November 22nd, 2012.
12. Finnegan, E. 2013. Tracking deterioration patterns in fresh-cut fruits using Principal Component
Analysis. Presented to the Department of Life Sciences, Annual Research Day, 3rd May, 2013.
(h)
None
National Report
(i)
None
Popular non-scientific publications
(j)
Workshops/seminars at which results were presented (excluding those in (g))
1. Sousa-Gallagher, M.J., Mahajan, P.V. 2011. Packaging Options for Fresh and Processed Fruit and
Vegetables. RELAY workshop on “Optimising Quality and Assuring Safety in Fresh-cut and
Processed Fruit & Vegetables”, 13th Jan 2011, University of Limerick, Ireland.
2. Francis, G., Finnegan, E. and O’Beirne, D. 2011. Optimising the quality of fresh-cut fruits. Relay
Dissemination Workshop: “Optimising quality and assuring safety in fresh-cut and processed
fruits and vegetables”. University of Limerick, January 13 th.
10
7.
Permanent Researchers
Institution Name
University of
Limerick
University College
Cork
Total
8.
Number of
Permanent staff
contributing to
project
1
Total Time
contribution (months)
4.8
Average time
contribution per
permanent staff
member
4.8
1
2.4
2.4
2
7.2
3.6
Average time
Researchers Funded by FIRM
Type of Researcher
Number
Post Doctorates
3
Total Time
contribution (months)
52.46
1
35
35
1
7.2
7.2
5
94.66
19.9
17.49
Contract Researchers
PhD postgraduates
Masters postgraduates
Temporary researcher
Other
Total
9.
Postgraduate Research
Total Number of PhD theses:
__1__
Please include authors, institutions and titles of theses and submission dates. If not submitted
please give the anticipated submission date.
Finnegan, E. 2014. Effects of raw material and processing variables on the quality of fresh-cut
fruits. Due for submission at UL June 2014.
Total Number of Masters theses:
__0__
Please include authors, institutions and titles of theses and submission dates. If not submitted
please give the anticipated submission date
11
10.
Involvement in Food Graduate Development Programme
Name of Postgraduate / contract
researcher
Dr. Pramod Mahajan
(Participant)
Names of modules attended
Dr. Pramod Mahajan
(Course lecturer)
Analysis and Interpretation of Data
(15 to 16 Dec 2008)
11.
Entrepreneurship Module
(10 to 12 Nov 2008)
Project Expenditure
Total expenditure of the project:
€502,401.30
Total Award by FIRM
€502,427
Other sources of funding (specify)
1.
2.
€0
Breakdown of Total Expenditure
UL
Institution 1
UCC
Institution 2
Post doctorates
156,674.11
98,100.00
254,774.11
Post graduates
66,698.51
0.00
66,698.51
Consumables
39,938.20
4,496.00
44,434.20
Travel and
subsistence
3,773.49
6,693.00
10,466.49
267,084.31
109,289.00
376,373.31
Category
Name
Institution 3
Name
Institution 4
Total
Contract staff
Temporary staff
Sub total
Durable equipment
13,116.00
13,116.00
Other
Overheads
Total
80,125.29
32,786.70
112,911.99
360,325.60
142,075.70
502,401.30
13. Future Strategies
Continued support for industry
Both UL and UCC will continue to provide technical support for the Irish fresh-cut industry to apply
the project outputs in the development of quality fresh-cut fruit products.
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Application of results in related projects
Results on optimum processing and packaging are being applied in two related FIRM funded
projects. Research on optimising retention of antioxidants in fresh-cut fruits is progressing
through the Irish Phytochemical Network. Control measures for Listeria monocytogenes on high
risk fresh-cut fruits such as cantaloupe melons are being developed through a new project
“Translating fundamental research on Listeria monocytogenes for the benefit of a multi-sectoral
ready-to-eat food industry”.
Continued publication and dissemination
Results will continue to be published in refereed journals and disseminated at conferences.
FP7 funding submission
It is planned to use these and related outputs on fresh-cut vegetables as a basis for a project
submission on safety and quality of fresh-cut products under the EU FP7 Programme.
13.
Industry Collaboration
Nature’s Best (Drogheda): who process and supply fresh produce to Irish and European
supermarkets. They are specialised in fresh-cut produce and mixtures of products are accounting
for an increasing percentage of the overall business. They use 5 packet geometries and one type of
film. We have exchanged information of mutual benefit.
Innovia Films Ltd (UK); leading global producer of speciality high performance Biaxially Oriented
Polypropylene (BOPP) and Cellulose films for packaging. Met Innovia films personnel and discussed
potential collaboration and Innovia provided us with complementary packaging films.
Keelings Group (Dublin); who focused on growing, sourcing, shipping, marketing and distributing
fresh produce from sources around the world for Irish, UK and European consumers. Visited
Keelings Packaging line at their production facilities and establish collaboration through an FP7
partnership project (ECOBIOCAP)
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