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Science/Tech
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Title: Oxygen trick could see organic costs tumble
Source: EurekAlert
URL Source: http://www.eurekalert.org/pub_releases/2007-06/soci-otc060607.php
Published: Jun 10, 2007
Author: SCI Press Office
Post Date: 2007-06-11 12:51:04 by farmfriend
Ping List: *Agriculture-Environment*     Subscribe to *Agriculture-Environment*
Keywords: organic, agriculture
Views: 766
Comments: 49

Oxygen trick could see organic costs tumble

Contact: SCI Press Office
press@soci.org
44-020-759-81548
Society of Chemical Industry

A simple, cheap treatment using just oxygen could allow growers to store organic produce for longer and go a long way towards reducing the price of organic fruit and vegetables, reports Lisa Richards in Chemistry & Industry, the magazine of the SCI.

Currently UK shoppers have to pay twice as much for some organic products. Organic apples, for example, are around double the price of conventionally grown apples in Sainbury’s, Waitrose and Tesco.

One of the major contributing factors affecting the price is the short shelf life of organic produce. Conventional produce can be treated with inexpensive chemicals to aid preservation. But these cannot be used for organic produce, as by definition no artificial chemicals are used during processing.

‘With some organic fruit and veg, there can be large losses [during storage],’ Claudia Ruane, spokes person for Abel & Cole organic produce retailers told C&I. Ruane explained that although many organic farms do have reasonably sophisticated refrigeration units, there are very expensive and used only for brief storage before collection. ‘These are important and costly but if paying out for these facilities can ensure a whole crop is not rejected by a retailer because it is a little limp or dehydrated, then it is a cost that has to be absorbed,’ she said.

Edna Pesis and her team at the Volcani Center, Israel, have devised what they expect to be an effective and cheap technique to keep apples in cold storage for longer. A simple week long pre-treatment with low levels of oxygen at 20ºC was shown to prevent scald formation - a type of chilling injury associated with prolonged cold storage. Pesis said that 90% of the treated apples were ‘saved from the scald problem in addition to other physiological diseases,’ after eight months of cold storage. (Journal of the Science of Food and Agriculture DOI: 10.1002/jsfa2873). 100% of untreated apples were lost after eight months.

Pesis says that the technique can be tweaked for use with avocados, tomatoes and other organic produce.

Although price is an issue, organic produce is becoming more and more attractive to the consumer because of increasing evidence that it may be the healthier option. Organic peppers for example have been found to have 33% and 26% higher levels of vitamin C and phenolic compunds, respectively, than conventional peppers(JSFA DOI: 10.1002/jsfa2966). A recent study also revealed organic kiwifruit to be healthier than conventional (DOI 10.1002/jsfa.2820; C&I Issue 8 March 2007).


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Begin Trace Mode for Comment # 40.

#35. To: farmfriend, all (#0)

The easiest way to preserve the nutrients in fruits and vegetables is to soak them in alcohol, say, wine or brandy. ;-)

YertleTurtle  posted on  2007-06-14   5:41:19 ET  Reply   Untrace   Trace   Private Reply  


#40. To: YertleTurtle (#35)

say, wine or brandy.

Yummmm.

farmfriend  posted on  2007-06-14   10:37:16 ET  Reply   Untrace   Trace   Private Reply  


Replies to Comment # 40.

#42. To: farmfriend, YertleTurtle (#40)

Here's a nice easy recipe for you:

Make up a bowl of melon balls with a few fresh grapes and strawberries. You can also add, or substitute, some Cherries or cut up Pears - the recipe can be varied depending upon what is available.

Get a bottle of a good Fume' Blanc (also called Sauvignon Blanc') or Cream Sauterne (Stop drinking it damn it! It's for the recipe.).

Put the fruit in a narrow container and then pour the wine over the fruit (optional: add a few fresh mint leaves and/or a dash of lemon or lime juice) till the fruit is immersed. Put a tight seal over the top and marinate overnight (no you can't have any as a midnight snack). (Yes, now you can have the rest of the wine.)

Using extreme willpower let it set till dinner. Using a slotted spoon carefully fill dessert dishes and then pour a little bit of the wine/juice over the dessert till it is about half immersed. Use a couple of mint leaves for garnish - and enoy. Don't forget to drink the juice at the end.

Original_Intent  posted on  2007-06-14 14:36:16 ET  Reply   Untrace   Trace   Private Reply  


End Trace Mode for Comment # 40.

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