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《Science and Technology of Food Industry》 2010-01
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Wastage characteristics and control of fresh vegetables in supermarket chains

TAN Feng1,XU Yang1,Brian Revell2,LU Cheng1(1. International College,Beijing University of Agriculture,Beijing 102206,China;2. Harper Adams University College,Shropshire,TF10 8NB,UK)  
The operation,supply and waste situation of fresh vegetables sold by supermarkets in Beijing were studied.Differences between conventional vegetable supply chains and environmentally-friendly/organic vegetable supply chains were identified.Natural and man-made wastage were the main sources of waste of vegetables sold.Freshness reduction and spoilage of fresh vegetables that cause by nature characteristics,environment and microbiology were the main causes of natural wastage.Handling of fresh vegetables by packers,transporters,store personnel and consumers in supermarkets could also damage vegetables and was the main cause of man-made wastage.By employing both food science technologies and modern operational handling skills,natural wastage can be reduced by pre-sorting vegetables according to their main characteristics and by using cold chain technologies appropriate to each type of vegetable,whilst man-made wastage can be reduced both by staff training and improved in-store display to remove the need for sorting through undifferentiated groups of product by buyers.
【CateGory Index】: F721
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