SUDAN EXPERIENCE IN Reducing Post harvest losses SALAH BAKHIET& WIDAD ABDELRAHMAN

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1 8 TH MEETING OF THE COMCEC AGRICULTURE WORKING GROUP ANKARA OCTOBER 2016 SUDAN EXPERIENCE IN Reducing Post harvest losses SALAH BAKHIET& WIDAD ABDELRAHMAN

2 Reducing Post harvest losses in Horticultural crops (Case study: Mango)

3 Introduction Although Sudan is considered as self satisfied in animal wealth, fruits and vegetables and some cereals ( sorghum, millet and ground nut), but it is still suffering, like any other world countries, from post harvest and food losses through the supply chain.

4 Cont, The wide range of climate, rainfall, soils and altitude give the different regions of Sudan a vast potential for growing wide range of horticultural crops. Areas under vegetable production estimated to be more than 500 thousand acre with annual production estimated to be 3895 thousand tons. Areas under fruit trees production estimated to be more than 350 thousand acre with annual production 3483 thousand tons. In spite of favorable horticulture climatic conditions in Sudan, including enough water and adequate nutrients in the soil, production is low and post-harvest losses are high.

5 Estimated losses in cereals through out the supply chain ( ) (SUDAN) Consumption % 34 Production 17% Handling and storage 23% distribution % 12 Preparation and packing % 14

6 Amount of estimated losses in fruits and vegetables, through out the supply chain ( ) (SUDAN) Type Production (000 tons) Losses (000 tons) Prodc. H & S P& P Dist. Cons. Total Fruits Vegetables Prodc. = Production, H & S = Handling and storage, P & P = Preparation and Packing, Dist. = Distribution, Cons. = Consumption,

7 Amounts of Fruit losses (000 tons), through out the supply chain ( ) (SUDAN) production 174, 8% 418, 20% 697, 34% 592, 28% 209, 10% Handling and stoarge Preparation and packing Distribution Consumption

8 Amounts of vegetable (000 tons) losses through out the supply chain ( ) (SUDAN) % % production Handling and stoarge 195 9% % % Preparation and packing Distribution Consumption

9 A case study-mango Effectiveness and suitability of vapor heat treatment in disinfestations of mango fruit from fruit flies

10 Countries importing mango require disinfestations treatment against fruit flies as a quarantine regulation. Temperature higher than 45 C kills eggs and larvae of fruit flies. Vapor heat treatment (VHT) is required for sterilization of mango from fruit flies.

11 Fruit flies Infested fruits

12 Control operations require considerable thought in Sudan because pests and diseases within farms and from farm gate to packing shed or refrigerated transport cause considerable damage to unprotected fruit. At this point a clearly defined harvesting mature green stage for different varieties must be set as a minimum standard.

13 VHT? It is a method of heating fruit with air saturated with water vapor at temperatures of C to kill insect egg and larvae as quarantine treatment before fresh market shipment (Lurie, 1998).

14 Materials and methods Places of work: VHT at Sudan s Center for Sterilization of Horticultural Exports, Khartoum. IPM Center of the ARC, for Entomological work. Food Research Center, at Khartoum North for Fruit quality analysis.

15 Treated Fruits: Five lots each 3-4 tons of green mature mango cultivar Abu Samaka were harvested from te production areas in different months during February March Also artificially infested fruits were treated with the five lots.

16 VHT treated fruits Artificially infested fruits

17 Objectives of the study To study effectiveness and suitability of the VHT for disinfestations of the mango cultivar Abu Samaka from fruit flies for export. To verify efficiency of the VHT unit new in the country.

18 In the treatment, VHT unit (Sanshu Sangyo Co. Ltd., Model EHK-1000) was used RH in the treatment chamber was maintained at 99.7% and the temperature of the fruit pulp was raised gradually to reach 46.7c in 5 hours then kept at this degree for 30 minutes before cooling. Hydro-cooling was used for 20 minutes and the treated fruits were removed to the ambient room temperature.

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20 RH in the chamber and fruit pulp temperature were sensored, monitored on digital screen and recorded at 5 minutes intervals by a computer software. Five sensors (CHINO Co. Ltd., Pt100), and other three Wireless sensor probes (T&D Co. Ltd., Model RTR-52) were functioned to measure fruit pulp temperature.

21 Pre and post treatment samples were taken from each treated lot for fruit fly detection (sample size of 12 fruits) and fruit quality studies (sample size of 36 fruits).

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27 fruit quality analysis Fruit samples of four treatments were stored at 13º±1ºC and 85-90% RH and the observations were taken every five days during storage(20-30 days). The Parameters measured were: Respiration rate (mg CO 2 / Kg hr). Peel color (score). Weight loss (%). Flesh firmness (Kg/cm²). Content of ascorbic acid (%). Content of total soluble solids (%). Mean titratable acidity (%). Reducing sugar (%). Shelf life (days).

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29 Table 1. Effectiveness of vapor heat treatment (47.6 c for 30 minutes at 99.7% RH) in disinfestations of mango fruit, cv. Abu Samaka, from fruit flies. sample size/ treatment in pieces No. of treatments Treatments Mean no. of fruit fly ± SD (per treatment) Species of fruit fly 12 5 VHT of naturally infested fruits in the treated lot 12 5 Untreated naturally infested fruits in the lot 12 5 VHT of artificially infested fruits in the lot 12 5 Untreated artificially infested fruits ±2.5 B. dorsalis 0-297±49 B. dorsalis

30 Table 2. Mean respiration rate (mg CO 2 / Kg hr) of vapor heat treated (46.7 c, 30 min, 99.7% RH) and untreated mango fruit, cv. Abu Samaka during storage (13º±1ºC and 85-90% RH). Time of Treated Untreated SE (±) Significance storage in days NS *** * *** ***

31 Table 3. Mean score of peel color of vapor heat treated (46.7 c, 30 min, 99.7% RH) and untreated mango fruit, cv. Abu Samaka during storage (13º±1 c and 85-90% RH). Time of Treated Untreated SE (±) Significance storage in days NS * * * *

32 Table 4. Mean weight loss (%) of vapor heat treated (46.7 c 30 min, 99.7% RH) and untreated mango fruit, cv. Abu Samaka during storage (13º±1 c and 85-90% RH). Time of storage in days Treated Untreated SE (±) Significance NS NS NS ** ***

33 Table, 5. Mean flesh firmness (Kg/cm²) of vapor heat treated (46.7 c, 30 min, 99.7 % RH) and untreated mango fruit, cv. Abu Samaka during storage (13º±1 c and 85-90% RH). Time of Treated Untreated SE (±) Significance storage in days NS NS *** ** *

34 Table 6. Mean content of ascorbic acid (%) in vapor heat treated (46.7 c, 30 min, 99.7 % RH) and untreated mango fruit, cv. Abu Samaka during storage (13º±1 c and 85-90% RH). Time of Treated Untreated SE (±) Significance storage in days NS * * NS *

35 Table 7. Mean content of total soluble solids (%) in vapor heat treated (46.7 c, 30 min, 99.7 % RH) and untreated mango fruit, cv. Abu Samaka during storage (13º±1 c and 85-90% RH). Time of storage in days Treated Untreated SE (±) Significance NS NS NS NS NS

36 Table 8. Mean titratable acidity (%) in vapor heat treated (46.7 c, 30 min, 99.7% RH) and untreated mango fruit, cv. Abu Samaka during storage (13º±1 c and 85-90% RH). Time of Treated Untreated SE (±) Significance storage in days NS NS NS NS *

37 Table 9. Mean reducing sugar (%) in vapor heat treated (46.7 c, 30 min, 99.7% RH) and untreated mango fruit, cv. Abu Samaka during storage (13º±1 c and 85-90% RH). Time of storage in days Treated Untreated SE (±) Significance NS NS NS NS *

38 Conclusion Vapor heat treatment at 46.7c for 30 min. RH of 99.7% was effective in sterilization of mango cultivar AbuSamka from fruit flies. The treatment did not adversely affect the fruit market quality and increased the shelf life (reduced fruit losses).

39 Thank You