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Importance of Postharvest Handling and Management in Reducing Products Loss

Importance of Postharvest Handling and Management in Reducing Products Loss. Amara Chinaphuti PhD. Post harvest &Products processing Research & Development Office Department of Agriculture, Ministry of Agriculture and Cooperation Bangkok, Thailand

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Importance of Postharvest Handling and Management in Reducing Products Loss

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  1. Importance of Postharvest Handling and Management in Reducing Products Loss AmaraChinaphuti PhD. Post harvest &Products processing Research & Development Office Department of Agriculture, Ministry of Agriculture and Cooperation Bangkok, Thailand E-mail: amarachina@yahoo.com, amara.c@doa.in.th

  2. GMS countries are the tropical country where is rich of varieties of fruits and vegetables Temperature: 25°C - 37°C Relative Humadity : 85%

  3. Agricultural today • Reduce agricultural input • Grower health and incomes • Quality and Safety for consumer • ( Food safety and nutritional quality)

  4. Food From Farm to Fork F Farm Post-harvest Pre-harvest Harvest Storage Wholesale Consumer Transport Retailer In House Storage

  5. Why postharvest handling is importance? • Vegetables and fruits are of high value and need • to be handled carefully. • Vegetables and fruits are living commodities. • Investment in growing the crop is high in order • to get the best price of the crop. • Vegetables and fruits are rich source of vitamins, • minerals, plant proteins and medicinal substances.

  6. Postharvest Quality and Safety of vegetables and Fruits What kind of fruits and vegetables which the markets and consumers need?

  7. Evolution of consumer expectation • looking at food safety • Looking at food quality • Sustainable production system

  8. Quality demand for horticulture products • Hygienic and safety • Commercial/organoleptic • Sensorial/ organoleptic • Nutritional and nutraceutical

  9. Product Qualities • Freshness and naturality are concepts • due to their appearance (color, texture) • Fruits and vegetables are considered as the parts of • plants with a particularly high content of sugars and • organic acids, pectin • beneficial effects are related to the • bioactive components

  10. Judged by appearance

  11. Main bioactive components of fruits and vegetables (other than water, sugars and organic acids) • Vitamins • • Minerals • •Biophenolics • • Dietary fiber • • Phytoestrogens • • Volatiles nutritive components non-nutritive components (?) Known by analysis and research

  12. vitamins • Ascorbic acid (vitamin C) • Antioxidant, collagen synthesis • wound-healing, capillary protection • Folic acid (vitamin B9 or Bc) • Cell division, cell growth • Pregnancy, infancy Red blood cells • Niacin (vitamin B3 or PP) • Protects from pellagra

  13. vitamins • Riboflavin (vit. B2) • - Metabolism of energy, of fats, carbohydrates • and proteins • - Light sensitive • - Orange-red color additive for food • Carotenoids(provitamin A) • - Colour, precursors of some aroma • compounds high sensory impact • - Antioxidants

  14. Minerals Potassium Calcium Magnesium Phosphate Proper function Of all cells, tissue and organ

  15. Quality losses of fruits and vegetables caused by: • Physiological alteration • Pathological alteration • Mechanical alteration

  16. To reduce yield losses using • Chemical control • Physical control • Biological control • Intregated control Farm level To reduce quality losses using • Chemical control • Physical control • Biological control • Intregated control Post-harvest level

  17. Safety and Healthy for consumer

  18. Every steps along the food chain unsafe food can occur

  19. The possible cause ofunsafe food: • Chemical agents Pesticide,mycotoxins, other chemicals • Physical agents Wood, glass, piece of insect • Biological agent Bacteria, fungi, virus

  20. Types of Food Toxicants • Man made toxicants • Natural toxicants

  21. Man made toxicants: • Agricultural Chemicals • Food additives • Chemical derived from food packaging material • Chemical produced during food processing • Environmental pollutant

  22. Natural toxicants: Toxin from Plant: amatoxin, atropine from mushroom Djenkolic acid from Djenkol bean Toxin from animal: saxitoxin from shell Toxin from Microorganism: Bacteria Fungi (mycotoxins)

  23. What kinds of agricultural products has the highest risk to expose to unsafe food? • Pesticide residue • Mycotoxins • Metal • filth • Pesticide residue • Pathogenic bacteria • Pesticide residue • mycotoxins

  24. Responsibility and management system Response for Retailer Customer Importer Processors Response for Retailer Response for GMP HACCP Processors Response for Farmer GAP Response for Government Official food control

  25. Thank you Cooperation High quality And Safety fresh produce

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