638 AJCS 11(06):638-643 (2017) ISSN:1835-2707 doi: 10.21475/ajcs.17.11.06.p175 Temperature management of potatoes in packaging with reusable plastic crates in the fresh produce supply chain Simon Jones 1 , Chris Bishop 2 , Roy Porter 3 , Chaiwong Saowapa 1,4 1 Postharvest Unit, Writtle University College, Chelmsford, Essex, UK CM1 3RR 2 University of Lincoln, Holbeach Campus, Lincolnshire, UK 3 Chemistry Department, University of West Indies, Kingston, Jamaica 4 School of Agro-Industry, Mae Fah Luang University, Chiang Rai, Thailand *Corresponding author: CBishop@lincoln.ac.uk Abstract Although initially the introduction of reusable plastic crates was because off cost savings, their speed of adoption was accelerated by environmental considerations. RPCs having a lower direct impact across a broad range of environmental parameters when compared with than display-ready containers (DRCs)., Also RPCs can have an indirect effect with lower levels of produce waste, further reducing the environment impact of using plastic crates. This paper considers the temperature management challenges with packaging formats used in the fresh produce supply chain. The different scenarios are compared of bagged and loose potatoes in RPCs and DRCs when placed in still and moving air. The temperature changes of the potato flesh showed that with the greater free area of the RPCs there is potential to warm up significantly more quickly than with DRCs. In the first three hours the flesh temperatures for loose potatoes in RPCs increased at almost three times the rate experienced in DRCs. The study found that with RPCs for the temperature rise in the first hour in air at 0.1 m/s was fifteen times as great as in still air, but with the adoption of a single plastic film wrap of 25 micron polythene it was reducing the temperature rise by 69%. The adoption of RPCs throughout the supply chain has had many advantages but these trials highlight the potential issues with temperature and quality management, However the study underline the dangers of changing packaging formats without paying due consideration to the temperature and airflow variables inherent in each packaging format. Keywords: Packaging; potatoes; quality management; returnable plastic crates. Abbreviations: DRCs _ display-ready containers; HaFS _ hospitality and foodservice; PFA - percentage free area; RDC _ regional distribution centre; RPCs _ reusable plastic crates. Introduction Traditionally the main objectives of packaging in the fresh produce supply chain have been to protect the product from its environment and to maintain produce quality (Harte and Gray, 1987), there are several additional functions including supporting efficient distribution and marketing of produce, extending shelf-life and preventing spoilage and waste of produce (Verghese et al., 2006). Increasingly packaging is required to also engage consumers via automatic identification systems and drive links to social networking and infotainment websites to develop an emotional connection with the consumer (Lindqvist et al., 2012). Retailers are the only sector in the supply chain where packaging interacts directly with the consumer, therefore deciding which products will be offered and in which format has a critical influence in the development of environmentally friendly packaging. Working with the Waste and Resources Action Programme (WRAP) to develop ‘The Courtauld Commitment’ (WRAP, 2011) retailers in the UK have sought to reduce the total amount of packaging used and to design for recyclability and ideally use recycled content with an increased convenience and reduction of waste with easy-open and re-close features. The retailers also within “The Courtauld Commitment” have sought to re-think product usage with refillables, concentrates and self- dispensing packaging and source from stewardship certified manufacturers and, finally, to reduce supply chain costs by introducing display-ready packaging including roll cages and RPCs. The Courtauld Commitment Phrase 3 launched in 2013 (WRAP, 2013a)) has targets to further reduce the environmental impact of household food waste, grocery products and packaging waste in the retail supply chain. The packaging target seeks to improve packaging design through the supply chain to maximise recycled content, improve recyclability and deliver product protection to reduce food waste. WRAP comments that because packaging optimisation has increased, there are now only limited opportunities to reduce it further without risking increased product wastage, with the focus now on eco-design to optimise recycled content and improve recyclability. WRAP launched the Hospitality and Food Service Agreement in 2012 covering stakeholders in the Hospitality and Foodservice (HaFS) sector with targets to reduce food and related packaging waste by 5% as well as increasing recycling rates to 70% or over by the end of 2015 (WRAP, 2013b). A UK study by Salvá et al., (2013) examined environmental issues with growers supplying the HaFS sector and found that business practices for packaging varied greatly and were affected by the suppliers’ different business operations and the AUSTRALIAN JOURNAL OF CROP SCIENCE | SUBMITTED: 2-JUNE-2016 | REVISED: 10-MAY-2017 | ACCEPTED: 19-MAY-2017