Developing an Innovative Real-Time Method to Predict Strawberry Shelf Life

According to the UN, 930 million tons of food were wasted worldwide in 2019. These losses, which occur at various stages of the agri-food chain due to economic, aesthetic, or product quality reasons, account for between 8 and 10% of greenhouse gas emissions. Therefore, reducing food waste is a primary objective for governments and the research community.

Contributing to the solution of this problem, Laura Rabasco, Francisco Jiménez, Arícia Possas, and Fernando Pérez, researchers from the HIBRO group at the University of Córdoba (Spain), have developed a method that combines different technologies to predict the shelf life of strawberries quickly, in real-time, and without damaging the fruit.

Researcher Francisco Jiménez explains:

"The aim of the work was to create an index to predict the quality of strawberries using non-destructive techniques, which is why we used NIRS technology (near-infrared spectroscopy), which, through reflected light, allows us to measure physicochemical (firmness, weight loss) and microbiological parameters of the strawberry."

To develop this method, a portable spectrophotometer (the device that measures reflectance) capable of measuring both the visible and infrared spectrum was used. Quality parameters, including color, firmness, weight loss, appearance, and microbial quality, were evaluated every three days during the storage of fresh strawberries at different temperatures. Based on this data, Jiménez points out:

"Mathematical models were created that are integrated into the cloud and allow predictions about the shelf life of the strawberry based on the physicochemical parameters measured with the spectrophotometer."

Researcher Laura Rabasco adds:

"In the study, we tested different temperatures ranging from 5 to 35 degrees, and the idea is to apply this within these stages of the chain to maintain the shelf life for a longer period."

While traditional physicochemical and microbiological analyses would involve laboratory activity and more time to obtain results, as well as damage to the fruit, with this technology, decisions can be made in real-time (deciding whether a product should be shipped earlier or later) and linked to dynamic pricing models in supermarkets, thus adapting the price to the product's shelf life.

Researcher Fernando Pérez elaborates:

"This digital approach uses the information collected with the spectrophotometer, sends it to the cloud, processes it, and can be used in real-time in the logistics chains and decision-making regarding product quality with the aim of reducing food waste."

This technology has been tested in the warehouses of Migros, the largest fresh food retailer in Turkey, as part of the PRIMA BiofreshCloud project, which aims to promote the circular bioeconomy, improve the shelf life of strawberries and tomatoes, and reduce food waste during pre-harvest and post-harvest stages by integrating a digital approach.

Reference

Rabasco-Vílchez, Laura; Jiménez-Jiménez, Francisco; Possas, Arícia; Brunner, Matthias; Fleck, Christian & Pérez-Rodríguez, Fernando (2024). Evaluating the shelf life of strawberries using a portable Vis-NIR spectrophotometer and a Reflectance Quality Index (RQI). Postharvest Biology and Technology, Volume 218, 113189, ISSN 0925-5214, https://doi.org/10.1016/j.postharvbio.2024.113189

Source: UCO Noticias