Portable spectrophotometer approach predicts strawberry shelf life in real time

A research group at the University of Cordoba has created a tool based on non-invasive techniques to ensure optimal strawberry quality and minimize food waste.

According to the United Nations, 930 million tons of food was wasted globally in 2019. Reducing food waste is essential, as these losses occur at different stages of agriculture and the food chain, for economic, aesthetic and product quality reasons, and generate 8-10% of greenhouse gas emissions. It has become a major goal of governments and the research community.

To help solve this problem, researchers Laura Labasco, Francisco Jiménez, Alicia Pozas and Fernando Pérez from the HIBRO Group of the University of Córdoba are using a combination of different techniques to speed up the shelf life of strawberries in real time. We have developed a method to predict And without damaging the fruit.

Their paper is published in the journal Postharvest Biology and Technology.

“The aim of the project was to create an indicator to predict the quality of strawberries using non-destructive techniques. Therefore, NIRS (NIRS), which uses reflected light to measure physicochemical (hardness, weight loss) “near-infrared spectroscopy)” and microbiological parameters of strawberries,” researcher Jimenez explained.

A portable spectrophotometer (a device that measures reflectance) that can measure both the visible and infrared spectra was used to develop the method. While fresh strawberries were stored at different temperatures, quality parameters such as color, firmness, weight loss, appearance, and microbial quality were evaluated every 3 days.

Based on this data, “a cloud-integrated mathematical model was created that allows us to predict the shelf life of strawberries based on physicochemical parameters measured with a spectrophotometer,” Jimenez said. Ta.

Researcher Rabasco added: “In the study, we tested different temperatures from 5 degrees to 35 degrees. The idea is to apply it to those stages of the chain to extend the shelf life.” Ta.

While traditional physicochemical and microbiological analyzes not only damage the fruit but also require laboratory work and take more time to obtain results, this technique is non-destructive. , which allows decisions to be made in real time (such as deciding whether a product should be launched sooner or not) and is related to the supermarket’s dynamic pricing model, which adjusts the price to the product’s shelf life. I will.

“This digital approach uses information collected by spectrophotometers and sent to the cloud. Data on product quality is processed and used in the logistics chain and in decision-making in real time, with the aim of reducing costs. “Food waste,” Perez said.

The technology will be used by Migros, Turkey’s largest fresh produce retailer, as part of the PRIMA BiofreshCloud project, which aims to promote a circular bioeconomy, extend the shelf life of strawberries and tomatoes, and reduce pre-harvest food waste. Tested in store. By adopting a digital approach, we also cover the post-harvest stage.