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Quality of harvested produce losses and its caused

Quality of harvested produce losses and its caused. Amara Chinaphuti PhD. Department of Agriculture Bangkok,10900 Thailand E- mail:amarachina@yahoo.com , Amara.c@doa.in.th. Quality losses of fruits and vegetables c aused by: . Physiological alteration Biological alteration

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Quality of harvested produce losses and its caused

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  1. Quality of harvested produce losses and its caused AmaraChinaphuti PhD. Department of Agriculture Bangkok,10900 Thailand E-mail:amarachina@yahoo.com, Amara.c@doa.in.th

  2. Quality losses of fruits and vegetables caused by: • Physiological alteration • Biological alteration • Mechanicalalteration

  3. Physiological • Harvested produce is composed of • living cells and tissues. • the producer need to maintain the • harvested produce as long as possible • for consumer acceptance.

  4. Human Senescence

  5. Fruit senescence

  6. Physiological activities or rate of metabolism • Respiration • Evaporation • Metabolic stress or • natural senescence

  7. Respiration Respiration is the release of energy from glucose or another organic chemical resulting in loss of dry matter and weight. Keeping respiration rate down after harvest

  8. Respiration rate is measured by : • measuring the amount Oxygen consumed • or Carbon dioxide produced • over a given time

  9. Factors affecting respiration • Respiration rate of each commodities • Temperature • Oxygen level • Carbon dioxide level • Ethylene and Ripening

  10. Respiration of nut lower than apple and grape <5 mg CO2/kg-h 5-10 mg CO2/kg-h 10-20 mg CO2/kg-h

  11. High rate of respiration • short life • Low rate of respiration • long life

  12. Temperature • Respiration rate increase double for • every 10 °C increase in temperature. • Temperature above 20°C can be cause • abnormal Physiological phenomena

  13. Oxygen level • Low oxygen level retards • respiration rate. • Regulating the amount of oxygen and carbon dioxide is the basis for controlled atmosphere (CA)

  14. Carbon dioxide level • High carbon dioxide retards respiration • and control pathogen growth • 1-10% CO2 atmospheres can be used in • CA condition

  15. Ethylene and ripening • Ethylene stimulate a rise in respiration Ethylene production

  16. Evaporation(water loss) • All vegetables continue to loss water after harvest • The loss of water is meaning loss of saleable • weight leading to direct market loss • Water loss is rapid at low relative humidity (RH)

  17. Store vegetables and fruits at 5° C and RH 90 % better than store at 15° C and RH 90%

  18. Storage room

  19. Metabolic stress or • natural senescence Chilling injury : - result from change in membrane state - Change in enzyme structure - dysfunctional physiology Natural senescence : - cause a loss of color , softening and development of rot

  20. Chilling injury Natural senescence

  21. Biological alteration • Pathogen • Insect pest

  22. Plants diseases Pathogens Virus Bacteria Fungi Spoilage to Fruits and vegetable Mycotoxins production Toxic to consumer

  23. Microorganisms cause rot and make Loss of the products Latent fungi are on the skin of fruit at harvest and these pathogens become grow up when the Conditions are suitable then infect product

  24. Anthracnose disease Colletotrichumgloeosporioides

  25. Fruit rot disease Phytophthorapalmivora

  26. Banana branch rot Lasiodiplodiatheobromae

  27. Fruit rot disease Lasiodiplodiatheobromae

  28. Rambutan fruit rot disease Gliocephalotrichumbulbilium

  29. Bacterial soft rot Erwiniacarotovora

  30. Mycotoxins producing- fungi • Aspergillus • Penicillum • Alternaria

  31. What is Mycotoxin? Mycotoxin is secondary metabolites produce by the certain strain of fungi when environmental conditions are favorable. • Temperature • Relative humidity • Light • O2

  32. The impact of mycotoxins The significant economic losses associated with their impact on Human health Animal productivity Negative impact on agricultural and related industries Domestic and international trade

  33. The mycotoxins in fruits and vegetables • AspergillusMycotoxins • PenicilliumMycotoxins • AlternariaMycotoxins

  34. AspergillusMycotoxins

  35. PenicilliumMycotoxins

  36. AlternariaMycotoxins

  37. Aflatoxins

  38. Figsare susceptible to Aspergillusflavusinfection because the conidia has the ability to penetrate the internal cavity of the fruit. Figs High carbohydrate content in ripe fig fruit served as a suitable medium for Aflatoxin production (Le Bars, 1990)

  39. Ochratoxin A Aspergillusochraceus A.Carbonarius P. Verrucosum

  40. Ochratoxin Ain fruits, dried fruits

  41. Ochratoxin Ain wines and fruit juices

  42. Patulin PenicilliumExpansum P. Patulum P. urticae

  43. Patulinin fruit juices and other fruit products

  44. Tenuazonic acid in fruits

  45. Maximum tolerated level of mycotoxins (After European Commision)

  46. Mycotoxiginic fungi and mycotoxins in fruits in Thailand • Most of the studies have been done on fruit products In 2006 We examined dried longans which were kept in the storage house during 2004-2006.

  47. % Mycotoxigenic fungi on different parts of dried longan

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