Useful life and logistics, the tools to improve them

The quality of the fruit is the first characteristic that hits consumers right at the fruit and vegetable counter. If a fruit or vegetable is aesthetically better, it has a better chance of being bought, but to retain the customer it is necessary to guarantee precise taste standards. And if in recent years the service life has undergone significant improvements, there are still many efforts to be made. But how can logistics help improve fruit and vegetable preservation? Yesterday a webinar organized by the Central West Section of the Georgofili Academy was discussed.

26/03/2021

How to preserve quality

Several proposals analyzed during the day: from advanced technological solutions that avoid waste, through the importance of the cold chain during product distribution, to the potential of UV-B radiation and ozone. We also go into detail about the logistics of the fresh sector in large-scale distribution, through the experience of Coop Italia.

Alex Villa de Marvil concentrated on the advantages derived from a correct management of the cold chain. “The substances found in the environment can cause the slowdown or acceleration of metabolic processes, which we can block with a focused use of cold and the atmosphere. The important thing is to avoid thermal shocks ”. Results that can be easily achieved thanks to instruments such as those proposed by Marvil: they are precise, durable, interconnected, computerized and remotely manageable devices.

To deliver flavor and quality

Giuseppe Bertini from Coop Italia spoke about the complicated mechanism of the fresh sector. "We have a duty to make sure that the fruits and vegetables pass through our facilities as quickly as possible to guarantee the integrity of the product," Bertini said. In addition to having dedicated platforms for 100 square meters, the chain has two different logistics for first-range products and for fourth and fifth-range products with separate structures, operations and transportation.

“From Trento to Catania we distribute our products through 11 platforms, accessed by more than 1700 stores - said Bertini - the Ce.Di stores and manages the products of the different product categories in separate areas and in accordance with their characteristics . The operating temperatures adopted are 8 to 10 degrees for first range fruits and vegetables and 4 degrees for fourth and fifth range products. The fruits and vegetables work according to an ordering scheme in Cedi: delivery in the store “AxB” (order today for delivery tomorrow) and without stock ”.

Logistics cycles

Regarding logistics cycles, the chain differentiates between hard and fresh products. The former, such as citrus fruits and potatoes, are requested by the supplier at predefined intervals and are managed in the "stock" warehouse trying to follow the target rotations. On the other hand, fresh products are ordered from the supplier on a daily basis in quantities equal to those ordered at the points of sale and are managed "in ventilation".

"When the supply arrives at Cedi - he concluded - controls are carried out on the conditions of transport, quality and integrity of the products, in addition to the ordinary quantitative controls".

Potential of UV-B radiation

Annamaria Ranieri from the Department of Agricultural, Food and Agro-Environmental Sciences at the University of Pisa highlighted the potential of UV-B radiation to improve the quality of fruits and vegetables. “After several pre- and post-harvest experiments, we were able to highlight how this treatment stimulates the hardness and therefore the shelf life of the fruit during the shelf life. Useful results to introduce the use of these technologies also in storage warehouses or vending machines, which can be managed remotely via telephone ”.