System and method for post-harvest treatment of vegetables and fruits
Vitamin C is one of the nutrient for which health claims are allowed. Tomato is, after onion, the most produced and consumed vegetable in the world. It is also for a number of country a very important crop. Increasing vitamin C in tomato can have major health impact. Vitamin C can be increasing with light during the growth of tomato. Disclosed are more practical solutions to increase the vitamin C during transport or storage, simplifying the process and allowing a better logistic in the tomato food chain.
1. A method of post-harvest light treatment for increasing the ascorbic acid content of fruit, the method comprising:
providing a harvested unripe piece of fruit;
irradiating at least part of the harvested unripe piece of fruit with radiation with a predetermined minimum radiation intensity and during a predetermined continuous radiation period;
wherein
at least 90% of the total number of photons of the radiation are in the range of 380-800 nm, wherein less than 10% of the total number of photons of the radiation are in the range of 700-800 nm, and wherein at least 30% of the total number of photons together provide a white light component of the radiation;
wherein the average radiation intensity with which the piece of fruit is irradiated by said irradiating over the predetermined radiation period is at least 100 μmol/m 2 /s for the piece of fruit, and wherein the predetermined radiation period is at least 48 hours.
2. The method according to claim 1 , wherein the piece of fruit is selected from the group consisting of a tomato, an apple and a bell pepper.
3. The method according to claim 1 , wherein the piece of fruit is a tomato, and wherein the unripe piece of fruit comprises a tomato in the breaker stage or in a pre-breaker stage.
4. The method according to claim 1 , wherein the predetermined radiation period is part of a given radiation period in the range of 96-216 hours, wherein the piece of fruit is irradiated during at least 80% of the given irradiation period and wherein the average radiation intensity with which the piece of fruit is irradiated over the given radiation period is in the range of 150-350 μmol/m 2 /s.
5. The method according to claim 1 , wherein at least 90% of the total number of photons of the radiation are in the range of 380-700 nm, and wherein less than 5% of the total number of photons of the radiation is in the range below 380 nm.
6. The method according to claim 1 , wherein the radiation is white light enriched with light having one or more colors selected from the group blue, green, yellow, orange, and red.
7. The method according to claim 1 , further comprising detaching the unripe piece of fruit from its plant to provide said unripe piece of fruit detached from a plant.
8. The method according to claim 1 , wherein the fruit is a cluster fruit, and wherein the unripe piece of fruit is provided detached from a cluster.
9. The method according to claim 1 , comprising irradiating said at least part of the piece of fruit in a storage facility and/or comprising irradiating said at least part of the piece of fruit in a mobile transport device.