Project StopMedWaste aims to extend the shelf-life of perishable fresh fruit, vegetables and aromatic plants by applying physical means, natural compounds and biocontrol agents
These treatments will be applied in the laboratory, under semi-commercial conditions and in the packing houses. The effects of these treatments on fruit quality, decay, and development of food-borne pathogens will be monitored during storage, transportation and shelf-life, to define the impact of these treatments on food waste. Moreover, logistic solutions and information and communication technology (ICT) devices with remote control will monitor environmental conditions during storage and transportation
StopMedWaste focuses on the reduction of food waste from 30% to 15% (in Agreement with the United Nations Priorities, the ZeroHunger Challenge), the reduction of discarded fruit by 20%, as well as the reduction of pesticides applied postharvest by 20%. The main objectives of the StopMedWaste project include:
of perishable Mediterranean fresh fruit, vegetables and aromatic plants using innovative strategies such as the application of physical means (gaseous ozone, ozonated water, electrolysed water), natural compounds (chitosan, essential oils, antifungal edible coatings) and biocontrol agents.
of protocols and conditions (performed at a laboratory scale), in semi-commercial or commercial conditions (in packing houses), with monitoring of the quality of the fresh produce during transportation by information and communication technology (ICT) devices with remote control.
of smart packaging for monitoring fruit quality during transportation.
of efficacy and efficiency as well as waste production of applied treatments on shelf-life of perishable fresh fruit (e.g., table grapes, citrus fruit, stone fruit, strawberries, raspberries, pomegranates), vegetables (e.g., tomatoes, cucumbers) and aromatic plants.
of the applied treatments effects on foodborne pathogens.
of the environmental sustainability of the applied technologies (by means of life-cycle assessment).
of knowledge (gained from laboratories and packing houses) to the sector and food-chain operators through training activities.