In order to keep horticultural produce fresh for longer, members of the supply chain have various post-harvest solutions available to them. However the effectiveness of these technologies is reliant upon an understanding of the physiology of the produce. The laboratory of Dr Amanda J. Able at the University of Adelaide’s Waite Campus focuses upon gaining this understanding and the development of suitable post-harvest technologies. Current research includes: - developing the use of the ethylene action inhibitor, 1-methylcyclopropene (1-MCP), as a tool to extend shelf life of banana and determining the impact of 1-MCP on aroma, volatiles and consumer acceptability; - understanding why capsicum does not ripen when harvested green; - the effect of Ca and B application (pre- and post-harvest) on the development of grey mould; and; - the effect of 1-MCP and controlled atmosphere storage on health qualities of apples (such as antioxidant content). However, there is a real need to link post-harvest technology with an increase in the long term benefits that could be derived from food (especially for human health). The Able laboratory is now seeking to examine the impact of post-harvest technologies on bioactive compounds, their bioavailability and impact on human health.

1. Keeping Food Fresh for Longer: Challenges & Solutions Amanda J Able

2. Reactive oxygen species and source enzymes during plant-pathogen interactions: contribution to programmedcell death

7. Current research

8. Know the Physiology of the Produce

9. Know the Physiology of the Produce Climacteric produce = technology Prevent ethylene response and respiration

10. From ethylene treatment up to consumer use From harvest time until ripening Green life Shelf life Maturation RipeSenescence Death Harvest Storage or export C2H4Market (few weeks) VERY SHORT!

11. 1-Methylcyclopropene (1-MCP) C4H6 ethylene action inhibitor blocks ethylene receptors in plant cells Do not perceive ethylene Ripening doesn’t start Potential Cheap, easy to apply, less toxic than other inhibitors

12. BUT there are variable responses to 1-MCP What impacts physiological responses during ripening? Time of year at harvest Fruit position on the bunch Ethylene concentration/duration Timing of application Temperature Recommendation to industry BUT….

14. Current research

15. Fully red fruit is needed for spice production = pungency + colour

16. BUT fruit are once-over harvested = all stages Green-harvested fruit do NOT ripen properly WHY? NON-CLIMACTERIC?

17. C2H4 Conclusions unknown ripening signal (usually from mother plant) Carbon supply ripening factors PROTEOMICS & METABOLOMICS

18. Effect of calcium and boron nutrition on grey mould development

19. Current research

20. Which apple do you buy? Why? Survey by Yusoff & Able 2008

21. NUTRITIONAL QUALITY?????

23. Keeping Food Fresh for Longer: Challenges & Solutions Amanda J Able

24. politicians Distributors research Processors Restaurants Transport Grower So just who is the consumer? Dependant upon the value chain

25. So just who is the consumer? Dependant upon the value chain Can we improve that value chain?

26. Potential solutions? So many factors Quality is a phenotype Genetics Environment Pre-farm Post-farm vs.

27. Know thine enemy: Potential solutions to maintain quality Amendments to soil Pesticides? Postharvest Refrigeration Controlling ethylene Controlling respiration Genetic Breeding Genetic modification

28. Know thine enemy: Potential solutions to maintain quality Amendments to soil Pesticides? Postharvest Refrigeration Controlling ethylene Controlling respiration Genetic Breeding Genetic modification BUT SUPPLY CHAIN (CONSUMER) -DRIVEN

29. IMMEDIATE BENEFIT VERSUS FUTURE BENEFIT

30. IMMEDIATE BENEFIT VS FUTURE BENEFIT?? Challenge post-farm gate Health benefits? Antioxidants or bioactive compounds Bioavailability Maintenance during storage? Impact of other technologies Changing multiple components?