Key Research Needs to Support an Increasing Fresh Produce Demand

Increasing Food Availability by Reducing Postharvest Losses of Fresh Produce

Qualitative losses (such as loss of caloric and nutritive value, loss of acceptability by consumers, and loss of edibility) are more difficult to measure than quantitative losses of fresh fruits and vegetables. While reduction of quantitative losses is a higher priority than qualitative losses in developing countries, the opposite is true in developed countries where consumer dissatisfaction wi...

An EPQ Model with Increasing Demand and Demand Dependent Production Rate under Trade Credit Financing

This paper investigates an EPQ model with the increasing demand and demand dependent production rate involving the trade credit financing policy, which is seldom reported in the literatures. The model considers the manufacturer was offered by the supplier a delayed payment time. It is assumed that the demand is a linear increasing function of the time and the production rate is proportional to ...

Gamma Irradiation for Fresh Produce

Data Management Training to Support Faculty Research Needs: Lessons Learned

This work is the VERSION OF RECORD (VoR) This is the fixed version of an article made available by an organization that acts as a publisher by formally and exclusively declaring the article "published". If it is an "early release" article (formally identified as being published even before the compilation of a volume issue and assignment of associated metadata), it is citable via some permanent...

A Model for Fresh Produce Shelf-Space Allocation and Inventory Management with Freshness-Condition-Dependent Demand

A significant amount of work has investigated inventory control problems associated with fresh produce. Much of this work has considered deteriorating inventory control with many models having been proposed for the various situations that exist. However, no researchers have specifically studied fresh produce which has its own special characteristics. Most research categorise fresh produce into ...