LEBENSMITTEL CONSULTING
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LEBENSMITTEL CONSULTING
SPECIALIZED SERVICES IN FOOD, CHEMISTRY, MICROBIOLOGY, BIOTECHNOLOGY AND MATERIALS |
POSTHARVEST PHYSIOLOGY Lebensmittel Consulting has been involved in questions of postharvest physiology since it was formed 20 years ago. There are many physiological changes in food ingredients and products that are derived from natural sources. This includes fruits and vegetables, seeds, meats of all kinds including Seafood, certain dairy products, and fermented foods. Any food that has active enzymes or respiring cells are prone to these effects. However, most work in this area falls within fruits and vegetables or meats because they are more perishable. There are also more microbiological concerns with meats as these are a luxuriant growth media for pathogen growth. Fruits and vegetables Researchers at Lebensmittel Consulting have been involved in fruits and vegetables postharvest work for more than 20 years. Specific crops of intense research in this area by our group has include tomatoes, lettuce, broccoli, Brussels Sprouts, parsley, bananas, apples, grapes, melons, and many others. There is also intense work in the fresh cut fruit and vegetable area. While much of our work involves following physiological, chemical and microbiological indicators of quality, we also have been involved in the use of biotechnology to alter quality attributes, follow attributes, or develop improved plants. We are also active in research on techniques to improve postharvest health, including MAP (modified atmospheric packaging), CA (controlled atmosphere), Hyperbaric (high pressure), Hypobaric (low pressure) storages. Currently, Lebensmittel Consulting performs research on various methods to control microbial growth including pretreatments and treatments that can be performed during storage. Finally, we are actively researching the use of growth hormones such as MCP (methyl cyclopropene or AgroFresh®), gibberellins, cytokinins, and auxins upon postharvest quality. Cut-Flowers and Ornamentals We also have extensive experience in cut flowers and ornamentals here and through our associates. This includes the above areas as well as the use of plant foods and biocides. MeatsFresh Meat Quality is also a major research area in Postharvest Physiology. The major changes in meat have to do with flavor, texture, and microbial quality. In seafood, flavor and odor problems are important physiological changes. Therefore, if MAP or CA storage is used, it is especially necessary to validate food safety concerns. It is especially important to validate against botulism risk while lowering the oxygen level to extend storage life. Lebensmittel Consulting has developed some strategies for its clients to validate what conditions can be used to eliminate the risk for botulism and maximize storage life. These methods can also be developed into continuous verification techniques where various storage attributes are recorded to make a safety determination. |
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