Life-cycle assessment of full-scale membrane bioreactor and tertiary treatment technologies in the fruit processing industry

A life-cycle assessment (LCA) study was completed to assess the environmental impacts of an on-site wastewater treatment system in the fresh-cut fruit processing industry consisting of a membrane bioreactor (MBR), followed by reverse osmosis (RO) and ultraviolet (UV) disinfection. The system boundaries comprised raw materials extraction and processing, transportation, construction, operation, and waste disposal. SimaPro 8.0.4.26 was used as the software tool, supported by two impact assessment methods (ReCiPe v1.11 and TRACI v2.1). Analysis showed that the treatment capacity of the MBR and tertiary technologies contributed the least damage to the ecosystem when compared with the other three scenarios and can provide water for reuse. Treating wastewater in municipal wastewater treatment plants (WWTPs) mitigated eutrophication like the MBR system but resulted in more environmental impacts from climate change and human health when compared with the on-site treatment system. Findings will be informative to stakeholders in the fresh-cut agri-food sector seeking input into selecting the appropriate treatment approach, with water reuse a goal. PRACTITIONER POINTS: Life-cycle analysis was completed on a fruit processing facility using MBR + RO + UV. On site treatment with MBR + RO UV provides least amount of environmental impact. Use of MBR + RO + UV treatment on fruit wastewater allows for water reuse. ReCiPe v1.11 and TRACI v2.1 give similar LCA results, with TRACI recommended for North American analysis.

Fruit Quality Monitoring with Smart Packaging

Smart packaging of fresh produce is an emerging technology toward reduction of waste and preservation of consumer health and safety. Smart packaging systems also help to prolong the shelf life of perishable foods during transport and mass storage, which are difficult to regulate otherwise. The use of these ever-progressing technologies in the packaging of fruits has the potential to result in many positive consequences, including improved fruit quality, reduced waste, and associated improved public health. In this review, we examine the role of smart packaging in fruit packaging, current-state-of-the-art, challenges, and prospects. First, we discuss the motivation behind fruit quality monitoring and maintenance, followed by the background on the development process of fruits, factors used in determining fruit quality, and the classification of smart packaging technologies. Then, we discuss conventional freshness sensors for packaged fruits including direct and indirect freshness indicators. After that, we provide examples of possible smart packaging systems and sensors that can be used in monitoring fruits quality, followed by several strategies to mitigate premature fruit decay, and active packaging technologies. Finally, we discuss the prospects of smart packaging application for fruit quality monitoring along with the associated challenges and prospects.

Elaboration of novel and comprehensive protocols toward determination of textural properties and other sensorial attributes of canning peach fruit

Peach (Prunus persica) products are destined for fresh consumption or are being consumed after processing in various forms. Despite its huge economic importance, no standardized protocols to define sensorial attributes and mechanical properties of canned peaches exist. Thus, the aim of the current study was dual and included the setting up of a list of sensorial descriptors and the elaboration of a toolkit to evaluate the textural properties of canned peaches using large deformation mechanical testing. A standardized vocabulary ("consensus language") was initially developed toward the determination and quantification of 15 sensorial attributes through a descriptive quantitative analysis (QDA) approach. Textural properties were additionally evaluated with a TA-XT Plus texture analyzer by applying three discrete large deformation tests [(a) puncture test with a flat cylindrical probe; (b) texture profile analysis (TPA) with a flat compression plunger; and (c) Kramer shear test (KST) cell with a bladed fixture]; that is, a total of nine textural properties, namely, "puncture firmness" (individual halves), "Kramer" hardness (applied in a complex mixture of peach slices), "TPA" hardness (central section of halves), fracturability, consistency, cohesiveness, springiness, chewiness, and total hardness were assessed. We hereby present novel protocols that encompass the comprehensive determination of sensorial and textural properties. The established protocols, providing complementary information, are readily applicable to the canning industry in setting up qualitative tests to determine product shelf life as well as to assist on going breeding programs for the evaluation of new candidate clingstone cultivars destined for canning purposes.