Value Added Opportunities with Value Added Opportunities with Value - - PowerPoint PPT Presentation

Value Added Opportunities with Value Added Opportunities with Value Added Opportunities with Value Added Opportunities with Tropical Fruits Tropical Fruits

Ch l Si Charles Sims Food Science & Human Nutrition U i it f Fl id University of Florida

Opportunities Opportunities Opportunities Opportunities

Convenience to consumers

• Mango

Introduce new fruits to consumers

Introduce new fruits to consumers

• May not try otherwise

Increase profitability Increase profitability

Examples Examples Examples Examples

Fresh-cut fruits and vegetables

g

• Carambola, mango, others

Juices, purees, smoothies

Juices, purees, smoothies

Wines Other Other

Concerns Concerns Concerns Concerns

Food Safety!

y

• Ready to eat product
• Sanitation, temperature control, HACCP?

, p ,

Quality

• What are the limitations in quality shelf-life?

What are the limitations in quality, shelf life?

Markets

E i

Economics

Fresh Fresh-Cut Cut Carambola Carambola Fresh Fresh Cut Cut Carambola Carambola

Can “lock-in” optimum quality, maturity

p q y y

Outside appearance is not so critical Nice unique appearance as slice Nice, unique appearance as slice

• May encourage more people to try

Opportunities in food service other Opportunities in food service, other

markets

General Process for General Process for Carambola Carambola General Process for General Process for Carambola Carambola

Cultivar is important

p

Optimum maturity, ripeness Washing is critical Washing is critical Slicing

T li i b i

Treatment to limit browning Vacuum package Maintain refrigerated

Research on Pre Research on Pre-Cut Cut Carambola Carambola Research on Pre Research on Pre Cut Cut Carambola Carambola

Cultivar is important

p

Browning doesn’t start until package is

• pened, slices exposed to air
• pe e , s ces e pose to a

Browning becomes worse with storage Ascorbic acid also decreases storage Ascorbic acid also decreases storage Browning can be limited with treatment Shelf-life?

• 2-4 weeks (color, microbial concerns limit)

Browning in Cultivars/Lines Browning in Cultivars/Lines Browning in Cultivars/Lines Browning in Cultivars/Lines

Browning of Browning of Arkin Arkin During Storage During Storage Browning of Browning of Arkin Arkin During Storage During Storage

Changes in Ascorbic Acid of Changes in Ascorbic Acid of Arkin Arkin Changes in Ascorbic Acid of Changes in Ascorbic Acid of Arkin Arkin

Anti Anti-Browning Treatments of Browning Treatments of Arkin Arkin Anti Anti Browning Treatments of Browning Treatments of Arkin Arkin

Anti Anti-Browning Treatments of Browning Treatments of Arkin Arkin Anti Anti Browning Treatments of Browning Treatments of Arkin Arkin

High Pressure Processing of High Pressure Processing of Arkin Arkin High Pressure Processing of High Pressure Processing of Arkin Arkin

Fresh Fresh-Cut Mango Cut Mango Fresh Fresh Cut Mango Cut Mango

Can lock in optimum quality, ripeness

p q y p

Outside appearance not an issue Very convenient for consumers Very convenient for consumers Fairly good shelf-life

General Process for Pre General Process for Pre-Cut Mango Cut Mango General Process for Pre General Process for Pre Cut Mango Cut Mango

Variety?

y

Optimum ripeness Wash Wash Peel (by hand?)

Sli d f i (b h d?)

Sliced from pit (by hand?) Package Keep refrigerated

Research on Pre Research on Pre-Cut Mango Cut Mango Research on Pre Research on Pre Cut Mango Cut Mango

Varieties

• Tommy Atkins, Keitt

Shelf-life

Shelf life

• Up to 5 weeks (3C)

Microbial problems, fresh mango flavor, off-flavor Microbial problems, fresh mango flavor, off flavor Color, texture changes not big problems

High pressure processing

g p essu e p ocess g

• Limited microbial growth, but flavor changed

Fresh Mango Flavor Changes Fresh Mango Flavor Changes Fresh Mango Flavor Changes Fresh Mango Flavor Changes

Off Off-Flavor Changes Flavor Changes Off Off Flavor Changes Flavor Changes

Changes in Firmness Changes in Firmness Changes in Firmness Changes in Firmness

Juices from Tropical Fruits Juices from Tropical Fruits Juices from Tropical Fruits Juices from Tropical Fruits

Increasing availability of new, unique juices

g y q j

• Also purees, “smoothies”

Health benefits?

Health benefits?

Can you maintain high quality during

processing? processing?

Extraction and processing ranges from

difficult to easy difficult to easy

Juices typically heat pasteurized

Wines, Other Products Wines, Other Products Wines, Other Products Wines, Other Products

At least 3 wineries in Florida that

specialize in non-grape wines

• Many people willing to try new and different

y p p g y wines

Other possibilities

p

• Dried fruit
• Salsas, fruit pieces

, p

• Jellies, preserves
• ??????

??????