Transportation via containers at ice temperature inhibits decay and maintains the quality of certain fresh produce

Abstract

The objective of this study was to determine the differences in quality of fresh produce when exported at ice temperature and general temperature. Twenty-eight different types of fresh produce were exported from Japan to Singapore simultaneously in a precise temperature-controlled reefer container set at 0°C and a regular reefer container set at 5°C. In Singapore, we used instrumental analysis and sensory evaluation to compare the quality of fresh produce. The growth of molds on figs and grapes (“Shine Muscat”) that were transported at 0°C was inhibited. Additionally, the growth of aerial mycelia on the shafts of shiitake mushrooms was inhibited. Consequently, the saleable quality rate increased upon transportation increased at 0°C. The comparison of appearance by sensory evaluation revealed that nine items, including leafy vegetables and mushrooms, transported at 0°C were preferred over those transported at 5 °C.