POSTHARVEST MANAGEMENT FOR EXTENDING SHELF LIFE OF

APITA BUNSIRI

POSTHARVEST TECHNOLOGY CENTER, FACULTY OF AGRICULTURE AT KAMPHAENG SAEN

KASETSART UNIVERSITY, KAMPHAENG SAEN CAMPUSNAKHON PATHOM 73140 THAILAND e-mail : rdiyep @ku.ac.th

3rd MAY 2017

POSTHARVEST MANAGEMENT FOR EXTENDING SHELF LIFE OF

PERISHABLE CROPS

http://postharvest.ucdavis.edu/Commodity_Resources/Fact_Sheets/Produce fact sheet

http://ucce.ucdavis.edu/files/datastore/234-1450.pdfSmall-Scale Postharvest Handling Practices: A Manual for Horticultural Crops (4th Edition)

http://www.ifoam.bio/sites/default/files/ifoam_norms_version_july_2014.pdfThe IFOAM NORMS for Organic Production and Processing Version 2014

To reduce postharvest losses of fresh produceExtend Storage Life / Shelf Life

Reduce garbage / wasteValue added

APITA BUNSIRI 3-05-2017

Why do we NEED to learn about

‘Postharvest Management For Extending Shelf Life Of Perishable Crops’?

Market and consumer requirement: Quality /Safety/ Health/ Environment

Increase income for the low standard produce: Defect /Size/ Color

Problem of Postharvest Losses

Food Safety: Physical, chemical and biological contaminations

Mechanical / Physical Damages : Handlings

Physiological deterioration

Rotting from diseases and insects

Diseases & insects Environment

Host(Fresh

Produce)

Disaster / accident : Flooding, protest, freight cancelling APITA BUNSIRI 3-05-2017

HARVESTCURING

WASHING

SORTING / GRADING / SIZING

TRIMMINGPEST CONTROL

PACKAGING

STORAGE

PRECOOLING

RIPENING

TRANSPORTATION

MARKET PLACEPOST

HA

RVES

T H

AN

DLI

NG

SY

STEM

Consequently, every step from harvest, through packing and transportation, to the consumer can help to maintain that initial level of quality.


Farm

1 harvested plant from 1 seedCost investment- seed/seedling- fertilizer/pesticide control- labour- electric/fuelEtc.

Loss occurs all the time from the farm to fork

Harvest

Packing

Market/Consumer

Transporation


Types of organic producebought from the market reported on June 30,2016

Total weight (g) Fruit Weight (g)Good Bad

Fruit Weight (%)Good Bad

Kiffir lime leaf 1,000 240 760 24 76

Lemongrass 2,000 1,096.50 903.50 55 45

2,000 1,200 800 60 40Kang kong(Water convovulus)

Okra 800 560 240 70 30

Yard long bean 5,633.76 3,620 2,013.76 64.26 35.74

Chilli 300 263.96 36.04 88 12

Oyster mushroom 2,000 2,000 0 100 0 APITA BUNSIRI 3-05-2017

FRESH PRODUCE

Problem???

SolveLearn Understand

Plants+ Regulations


The requirement of markets and consumers

Proper postharvest management and operation

(choose suitable technology and plan appropriate production for fresh produce under the current financial

situation of producers)

maintain quality, extend shelf life and reduce losses of fresh produce


CASE STUDY

Straw mushroom sold in the supermarket was

deteriorated within 1 day at 5oC

6 Days : LDPE

Water soaking of straw mushroom occurred after storing at 15oC for 6 days


PROBLEM : JUICINESS / WATER SOAKINGHow can we solve this problem?

How can we solve this problem?What is the cause of this problem?


How can we solve this problem?

What is the cause of this problem?


COMPLAIN FROM OVERSEA CUSTOMER



CASE STUDYKaffir-Leaves Damage Picture

sent back from Moscow, RUSSIA



Problem : Fruit Rot



Colletotrichum gloeosporioides

Stem end rot

Lasiodiplodia theobromaeDothiorella dominicana

Ratiya Pongpisutha (2006)

MANGOAnthracnose



Juiciness and Disease

Problem

Disease : Cleaness

Juiciness :RipenessSanitization

RipeningCell strength



Problem : Rotting from Bacteria

DURIAN



POMELO PULP


Problem : off flavor within 1 day


From.. Seksun Samosornsuk

USING RAPID TECHNIGUE TO TELL THE MICROBIAL CONTAMINATION INSTEAD OF USING PLATE COUNT


10µl sample + 10xloading dye 2 µl 2% Agarose gel in 1xTAE tris-acetate run 100 vole 35 min.

Lane ท่ี

1: 100 bps DNA ladder (load 2 µL)2: Negative control3: Positive control (Salmonella

group.B 52603145)

4: Salmonella 108 CFU/ml 5: Salmonella 107 CFU/ml6: Salmonella 106 CFU/ml7: Salmonella 105 CFU/ml8: Salmonella 104 CFU/ml9: Salmonella 10³ CFU/ml

10: Salmonella 10²CFU/ml11: Salmonella 10¹CFU/ml12: Salmonella 100 CFU/ml

0 hr

24 hr

From.. Seksun SamosornsukAPITA BUNSIRI 10-03-2017APITA BUNSIRI 3-05-2017

Assoc. Prof. Dr. Worapatara Lakhanathinnawong (2014)

GREEN COLOR = VERY FRESH

YELLOW COLOR = SHOULD EAT IMMEDIATELY

RED COLOR = EXPIRE


H2CO3 H+ + H2CO3-

CO2 + H2O H2CO3

C6H12O6 + 6O2 6CO2 + 6H2O+ ENERGY


Metabolite : Alcohol (ethanol)Amine (thiramine)

+ Enzyme Color DyeSubstrate +

http://www.tistr-foodprocess.net/download/article/food_safety_issues_th.htm

MICROBIAL INDICATOR


AOX =alcohol oxidase

TMB =3,3’,5,5’-tetramthylbenzidine

HRP =Horseradish peroxidase

(2014)


To reduce postharvest losses of fresh produceExtend Storage Life / Shelf Life

Reduce garbage / wasteValue added


In conclusion this is Why we NEED to learn about

‘Postharvest Management For Extending Shelf Life Of Perishable Crops’?

Market and consumer requirement: Quality /Safety/ Health/ Environment

Increase income for the low standard produce: Defect /Size/ Color

Food Safety starts from the farm

Physical Damage, Physiological and Biochemical Changesprotect or delay by Good Handlings from farm to fork

Sanitization including modified atmosphere packagingunder suitable temperature and relative humidity

need for DISEASE control and Quality maintenance

However, investment depends on producers’ statusAPITA BUNSIRI 3-05-2017

CONTROLLED by REGULATIONS

HARVESTCURING

WASHING

SORTING / GRADING / SIZING

TRIMMINGPEST CONTROL

PACKAGING

STORAGE

PRECOOLING

RIPENING

TRANSPORTATION

MARKET PLACEPOST

HA

RVES

T H

AN

DLI

NG

SY

STEM

Therefore, every step from harvest, through packing and transportation, to the consumer can help to maintain that initial level of quality.


PRACTICAL EXERCISES

We will separate Trainees into 2 groups(12 or 13 persons/group)

We have 4 stations : 15 minutes / station

1. Postharvest handling of Kang Kong

2. Postharvest handling of Babycorn

3. Postharvest handling of Okra

4. Storage samples of some fruit and vegetables

After 15 minuts :The assistant in each group will take you to the next station.


THANKS

QUESTION?

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POSTHARVEST MANAGEMENT FOR EXTENDING SHELF LIFE OF