Anderson dos Santos Formiga, Vivaldo Silveira Júnior
{"title":"气态过氧化氢对 Pedro Sato 改种番石榴的质量、货架期和 F.E.F.O.(先过期、先出库)分销管理策略的影响","authors":"Anderson dos Santos Formiga, Vivaldo Silveira Júnior","doi":"10.1016/j.foodcont.2024.110677","DOIUrl":null,"url":null,"abstract":"<div><p>During the cold chain, fruits are exposed to variations in temperature and relative humidity, which will contribute to reducing the quality and commercial value of these perishable products. Aiming to extend the shelf life, reduce losses and increase profits from the trade of climacteric fruits, this work estimated the commercial value of ‘Pedro Sato’ guavas treated or not with hydrogen peroxide during the cold chain and evaluated the feasibility of replacing the management system of stock F.I.F.O. (first In, first Out) by F.E.F.O. (first expired, first out) The commercial value of guavas was determined by combining the values of weight loss, tonality and firmness, which were estimated by semi-empirical models. The experimental data showed that peroxide positively influenced the quality of guavas, quality assessments demonstrated that weight loss was the attribute that limited the shelf life of guavas and flow simulations, along the cold chain, confirmed that the implementation of a F.E.F.O. management system can increase retailer's profits by up to 13 %.</p></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":null,"pages":null},"PeriodicalIF":5.6000,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of gaseous hydrogen peroxide on quality, shelf life and distribution management strategy F.E.F.O. (first expired, first out) of guavas cv. Pedro Sato\",\"authors\":\"Anderson dos Santos Formiga, Vivaldo Silveira Júnior\",\"doi\":\"10.1016/j.foodcont.2024.110677\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>During the cold chain, fruits are exposed to variations in temperature and relative humidity, which will contribute to reducing the quality and commercial value of these perishable products. Aiming to extend the shelf life, reduce losses and increase profits from the trade of climacteric fruits, this work estimated the commercial value of ‘Pedro Sato’ guavas treated or not with hydrogen peroxide during the cold chain and evaluated the feasibility of replacing the management system of stock F.I.F.O. (first In, first Out) by F.E.F.O. (first expired, first out) The commercial value of guavas was determined by combining the values of weight loss, tonality and firmness, which were estimated by semi-empirical models. The experimental data showed that peroxide positively influenced the quality of guavas, quality assessments demonstrated that weight loss was the attribute that limited the shelf life of guavas and flow simulations, along the cold chain, confirmed that the implementation of a F.E.F.O. management system can increase retailer's profits by up to 13 %.</p></div>\",\"PeriodicalId\":319,\"journal\":{\"name\":\"Food Control\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.6000,\"publicationDate\":\"2024-06-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Control\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0956713524003943\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Control","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0956713524003943","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effects of gaseous hydrogen peroxide on quality, shelf life and distribution management strategy F.E.F.O. (first expired, first out) of guavas cv. Pedro Sato
During the cold chain, fruits are exposed to variations in temperature and relative humidity, which will contribute to reducing the quality and commercial value of these perishable products. Aiming to extend the shelf life, reduce losses and increase profits from the trade of climacteric fruits, this work estimated the commercial value of ‘Pedro Sato’ guavas treated or not with hydrogen peroxide during the cold chain and evaluated the feasibility of replacing the management system of stock F.I.F.O. (first In, first Out) by F.E.F.O. (first expired, first out) The commercial value of guavas was determined by combining the values of weight loss, tonality and firmness, which were estimated by semi-empirical models. The experimental data showed that peroxide positively influenced the quality of guavas, quality assessments demonstrated that weight loss was the attribute that limited the shelf life of guavas and flow simulations, along the cold chain, confirmed that the implementation of a F.E.F.O. management system can increase retailer's profits by up to 13 %.
期刊介绍:
Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers the below areas that relate to food process control or to food safety of human foods:
• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial and chemical hazards
• Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
• Codes of practice, legislation and international harmonization
• Consumer issues
• Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.