Assoc.Prof.Dr. Güner ÖZAY Aylin SEYLAM

1. PRESERVATION TECHNOLOGIES FOR FRESH FRUIT AND VEGETABLES:COLD STORAGE, MODIFIED ATMOSPHERE PACKAGING AND CONTROLLED ATMOSPHERE STORAGEin Turkey Assoc.Prof.Dr. Güner ÖZAY Aylin SEYLAM THEMATIC NETWORK FIRST WORKSHOP

2. THEMATIC NETWORK FIRST WORKSHOP

3. TUBITAK-Marmara Research Center Food Science and Technology Research Center LAND USE (1999 VALUES) THEMATIC NETWORK FIRST WORKSHOP

4. FRUIT PRODUCTION (2000) THEMATIC NETWORK FIRST WORKSHOP

5. FRUIT PRODUCTION (2000) *: area in hectare. **: production in tons. THEMATIC NETWORK FIRST WORKSHOP

6. VEGETABLE PRODUCTION (2000) THEMATIC NETWORK FIRST WORKSHOP

7. VEGETABLE PRODUCTION (2000) THEMATIC NETWORK FIRST WORKSHOP

8. FOOD CONSUMPTION THEMATIC NETWORK FIRST WORKSHOP

9. FRESH FRUIT PRODUCTION (1000 Tonnes) THEMATIC NETWORK FIRST WORKSHOP

10. FRESH VEGETABLE PRODUCTION (1000 Tonnes) THEMATIC NETWORK FIRST WORKSHOP

11. Major Fruits Grown in Turkey • grape-like fruits (38%) • table grapes • fresh fig (Bursa Siyahı, Mut) • pome fruits (27%) • apples (2.5 million ton production/year) • pear • quince THEMATIC NETWORK FIRST WORKSHOP

12. Fruit Production • citrus fruits (2 million tons) • oranges • soft citrus & lemon species • stone fruits (14%) • apricots • peaches • plums • cherries THEMATIC NETWORK FIRST WORKSHOP

13. Major Vegetables Grown in Turkey • Vegetables (30 million tons/year) • fruit bearing vegetables • tomatoes (8.9 million tons) • potatoes • watermelon • melon • onion • cucumber THEMATIC NETWORK FIRST WORKSHOP

14. SouthEastern Anatolia Project (GAP) • one of the largest irrigation, power production and development projects in the world • GAP includes 7.2 million hectares land • 3.1 million hectares from this area is suitable for the agriculture • grape, olive, pictachio nuts, berries, pomegranate, tomatoes, melon, water melon, cucumner, green pepper and aubergine are the main produce in the GAP region THEMATIC NETWORK FIRST WORKSHOP

15. GAP THEMATIC NETWORK FIRST WORKSHOP

16. SouthEastern Anatolia Project (GAP) • approximately 9-10% of the total vegetable production in Turkey is being supplied from GAP region • an huge amount of fruit and vegetable production is expected in the coming years in GAP region • therefore establishment of cold chain and CA/MAP systems is essential for the future of GAP region THEMATIC NETWORK FIRST WORKSHOP

17. Exports of Fresh Fruits & Vegetables by Countries (2000 Values) THEMATIC NETWORK FIRST WORKSHOP

18. Exports of Fresh Fruit and Vegetables (2000 values) *:1000 Tonnes **: 1000 US$ THEMATIC NETWORK FIRST WORKSHOP

19. Exportation of Fresh Fruit and Vegetables • Turkey produces 80 types of fresh fruits and vegetables out of 140 products grown in the world • Out of 80 types of fresh produce grown in Turkey, 30 kinds of vegetables and 20 kinds of fruits are virtually subject to exports THEMATIC NETWORK FIRST WORKSHOP

20. Exportation of Fruits (638,000 Ton in 2000) • Citrus fruits (77%) • Lemons (Interdonato, Lamas) • Oranges (Washington Navel, Shamouti (Jaffa), Valencia) • Soft citrus (Satsumas, Clemantines) • Grapefruit (Marsh Seedless (white flesh), pink Marsh Seedless (pink flesh) THEMATIC NETWORK FIRST WORKSHOP

21. THEMATIC NETWORK FIRST WORKSHOP

22. Exportation of Vegetables (420,000 Tons in 2000) • Tomatoes (29%  37 million US$) • Onions • Potatoes • Green peppers • Cucumber-Gherkins THEMATIC NETWORK FIRST WORKSHOP

23. Transportation • Turkey 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 THEMATIC NETWORK FIRST WORKSHOP

24. 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 THEMATIC NETWORK FIRST WORKSHOP

25. 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 THEMATIC NETWORK FIRST WORKSHOP

26. THEMATIC NETWORK FIRST WORKSHOP

27. COMPONENTS OF QUALITY • Appearance (size, shape, color, gloss, defects) • Texture (firmness, softness, crispness, mealiness) • Flavor (taste and smell, sweetness,sourness,bitterness, aroma, off-flavors) • Nutritive value (carbohydrates, proteins, vitamins,minerals) • Safety (toxicants, contaminants, residues, microbes) • Price THEMATIC NETWORK FIRST WORKSHOP

28. 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 THEMATIC NETWORK FIRST WORKSHOP

29. 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 THEMATIC NETWORK FIRST WORKSHOP

30. 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 THEMATIC NETWORK FIRST WORKSHOP

31. Harvesting • cleaning • sortin, sizing • quality grading preparation for market • handling equipment • handling practice • consumer size package • shipping containers • bulk containers packing • precooling • fumigation transportation storage • specific requirements for each commodity (T, air circulation, RH%, atmosphere modification, special treatments, etc.) • transportation equipment and services distribution by rail, highway, sea or air warehousing • unloading • handlik practices • refrigeration requirements • consumer packaging • unloading and reception • refrigeration requirements • repackaging • delivery to retail stores distribution to retail stores retail market • unloading and reception • protective facilities • refrigeration, storage, display areas • customer handling COLD CHAIN THEMATIC NETWORK FIRST WORKSHOP

32. During Cold Chain • Temperature • Air temperature at delivery • Relative humidity • Weight loss • Air circulation • Storage • Stowage • Packaging • Transportation THEMATIC NETWORK FIRST WORKSHOP

33. Proper Postharvest Cooling • reduce respiratory activity and degradation by enzymes • reduce internal water loss and wilting • slow or inhibit the growth of decay-producing microorganisms • reduce the production of the natural ripening agent, ethylene • provide marketing flexibility by allowing the grower to sell produce at the most appropriate time THEMATIC NETWORK FIRST WORKSHOP

34. MAP? • Modifying the atmosphere surrounding a food product by vacuum, gas flushing or controlled permeability of the pack THEMATIC NETWORK FIRST WORKSHOP

35. ADVANTAGES OF MAP • extend the shelf-life (50-70%) • preserve the fresh state without temperature or chemical treatments • controlling the biochemical, enzymatic and microbial actions • avoid or decrease the main deteriorations • prevent the growth of aerobic spoilage microorganisms causing • changes in odour, flavour, colour and texture leading to an overall deterioration in quality THEMATIC NETWORK FIRST WORKSHOP

36. RECOMMENDED GAS MIXTURES FOR MAP THEMATIC NETWORK FIRST WORKSHOP

37. PACKAGING MATERIALS • When selecting packaging materials for MAP foods consider; • resistance to puncture • sealing reliability • antifog properties • carbon dioxide permeability • oxygen permeability • water transmission rate THEMATIC NETWORK FIRST WORKSHOP

38. 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 THEMATIC NETWORK FIRST WORKSHOP

39. EQUILIBRIUM VALUES DEPEND ON • the respiration rate of the product • fill weight of product • the film surface area which is available for gas exchange THEMATIC NETWORK FIRST WORKSHOP

40. MAP and CA Applications in Turkey • Although 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 THEMATIC NETWORK FIRST WORKSHOP

41. 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 THEMATIC NETWORK FIRST WORKSHOP

42. 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 THEMATIC NETWORK FIRST WORKSHOP

43. Benefits of CA • delays aging, ripening and associated changes in product • reduces water and weight loss • allows longer commercial transit time • provides better quality control • improves control of insects in some commodities THEMATIC NETWORK FIRST WORKSHOP

44. Postharvest Losses and Common Problems in Fresh Fruit and Vegetables Preservation • Harvesting (4-12%) • immaturity or overmaturity of the commodity • mechanical damage due to improper methods • failure to protect the commodity from sun • delayes before delivery to packing house or transporting to market THEMATIC NETWORK FIRST WORKSHOP

45. Preparation for market(in the field or at the packing house; 5-15%) • failure to short-out produce with serious defects and decay • inappropriate packing resulting in mechanical damage • failure to remove field heat • lack of sanitation THEMATIC NETWORK FIRST WORKSHOP

46. Transport (2-8%) • rough handling causing increased mechanical injury • lack of proper management of temperature RH and ventilation during transit • mixing of non-compatible commodities in the transport vehicle • delayes during transport THEMATIC NETWORK FIRST WORKSHOP

47. Storage (5-15%) • lack of precooling • delay in stacking • inefficient cooling system • water loss • physiological disorders • pathological breakdown THEMATIC NETWORK FIRST WORKSHOP

48. 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 practices • lack of sanitation THEMATIC NETWORK FIRST WORKSHOP

49. Handling at home (1-5%) • delays before consumption • improper storage THEMATIC NETWORK FIRST WORKSHOP

50. 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 THEMATIC NETWORK FIRST WORKSHOP