## 4 Case Study--Analysis of Disruptions
### Results Analysis, Conclusions, and Recommendations
Additionally, it is advisable to increase control over stores and motivate their employees to unload goods promptly upon delivery, as employees often delay unloading, assuming that the goods in the container are not subject to warming/thawing. This is a common mistake in store management. The analysis of the overall service quality in an aggregated view, presented in the figure below, shows that the transportation occurred within the required temperature range, i.e., between the lower and upper limits (Figure 11). Figure 10: Container uses statistics. The average temperature for Fresh products remained within the required temperature range--between 2 and 6 \({}^{\circ}\)C (Figure 12). However, the temperature distribution analysis in the cycles proves that there were instances of exceeding this range (41%)--see the figure below. In total, 39.7% of measurements were over the required transport conditions, and 1.4% of measurements were under the low required temperature. That means sometimes products are over-cool, which can damage the products like lettuce; what is more, over-cool generates extra costs that can be omitted. Figure 5:0 Average temperatures in cycles in a given week—fresh. Figure 5:1 Temperature distribution in cycles—fresh. The above chart illustrates that it's necessary to analyze each cycle individually, and aggregating values is not possible because it leads to inaccurate results. To determine the cause of disturbances, the focus was on analyzing the initial temperature of the container at the beginning of the delivery cycle. This temperature indicates the readiness of the container for loading. The analysis (Figure 13) showed that almost all containers for Fresh deliveries were adequately prepared, i.e., 96% of cycles (including more than 3.7% of containers with temperatures below the required level). Chilling fruits and vegetables can lead to a range of undesirable effects, negatively impacting their quality and shelf life. Low temperatures can cause water crystallization in plant cells, resulting in damage to cell structure and changes in texture and consistency. Additionally, chilling can affect the taste by inhibiting the activity of enzymes responsible for flavor development. Swelling, changes in color, increased risk of damage, and condensation of water on the surface are further negative effects of chilling. Consequently, chilling poses a significant challenge in the context of storing and managing the logistics of food products, threatening the integrity, flavor, and durability of fruits and vegetables. As a result of this, there was a satisfactory temperature at the end of the cycle, i.e., at the time of unloading. This temperature was correct for 94% of deliveries (including 50% of deliveries that were too cold) (Figure 14). The over-cooling of deliveries is because the used eutectic inserts are cooled to a temperature 10 \({}^{\circ}\)C lower than the minimum requirement. This allows for a longer maintenance of a low temperature inside the container. If stored fruits and vegetables undergo freezing, it may necessitate their removal from stocks, generating additional costs associated with product loss. Moreover, the need for employing more sophisticated temperature-controlled storage systems can increase overall operational expenses. Freezing can impact the efficiency of logistical processes, requiring more advanced transportation and storage means to prevent product damage during movement through the supply chain. Frozen fruits and vegetables can harm a producer's reputation, affecting consumer trust in the brand. Quality concerns may lead to customer loss and a decline in sales. The situation looked much worse for frozen deliveries. Even the analysis of average temperatures during the cycle showed that the required temperature was never maintained (Figure 14). Figure 5:2 Temperature distribution at the beginning of the logistic cycle—fresh.