UNNExT Workshop on Promoting Cross-border Agricultural Trade for Sustainable Development 28-3 November 216 Bangkok, Thailand
Meeting international quality requirements in production and packaging for fresh fruits by Jingtair Siriphanich Ph.D. Department of Horticulture Kasetsart University at amphaeng-saen Email: agrjts@ku.ac.th
Outline: - Technology development for quality for the export of tropical fruits - Some lessons learnt and best practices in post-harvest and packaging methodologies for export of fresh fruits to export markets - Challenges and opportunities in meeting the international quality requirements for export of fresh produce
Outline: Individual fruit export statistic including key development Durian and longan best practices: HACCP in durian handling, longan SO2 fumigation Longkong export trial to China
Durian export quantity & value from TH 1993-214 1 tons 4 35 3 25 2 Phytophthora 15 Paclobutrazol 1 5 Cultural Practice Standard Logistic Labor, CC 93 94 95 96 97 98 99 1 2 3 4 5 6 7 8 9 1 11 12 13 14 million USD 4 35 3 25 2 15 1 5 Export quantity (1 tons) Export value (million USD) Source : OAE (Thailand)
Dry matter is now the maturity standard for export durians Monthong 32% Chanee 3% Kradum 27% Puangmanee 3%
Commercial adoption of durian standard DM (%) 45 42 39 36 33 3 27 24 21 18 15 12 9 6 3 22 23 24 1 3 5 7 9 11 13 15 17 19 21 23 25 27 29 2/4/2 4/4/2 5/4/2 7/4/2 18/3/3 19/3/3 2/3/3 23/3/4 25/3/4 26/3/4 27/3/4 3/3/4 3/4/4 6/4/4 Export study in Monthong cv.
HACCP: Company SS Harvesting Primary sorting Buying, Sorting for size,form and defect Weighing Add sticker Holding overnight Dipping Weighing individual Packing Palletize, Strapping, Stamping Weighing whole pallete Container checking Loading
HACCP: Company TH Harvesting Primary sorting Buying, maturity and defect sorting Weighing Cleaning Leave to ripen Sorting for ripeness Add sticker Packing Weighing Palletting Cooling Holding Loading Temperature control in transit
Disease control Disease incidence in durians harvested from 3 orchards stored at 15C Storage duration Orchard X Y Z 2 weeks 8.9 b* 22.23 6.67 b 3 weeks 33.3 a 23.34 5.56 b p =.5 DMRT
Sangchote, 213 Phytophthora? Phomopsis 6% Lasiodiplodia 28% 2-29% of Phomopsis found to resist to Carbendazim Imazalil 25 ppm, Difeconazole 125 ppm
Some facts about Ethephon Release ethylene + 2-hydroxyl ethyl phosphonic acid Not a carcinogen, mutagenic agent (US FDA, EPA) LD5 = 34mg/kg ADI =.3 mg/kg/day MRL Codex: grape, olive 1 mg/kg apple, pepper 5 mg/kg cherry 1 mg/kg EU banned Spanish chilly due to ethephon residue Not registered to use in durian
1 Tons 4 35 3 25 2 15 1 5 SO2 Longan Export Quantity & Value 1993-215 KClO3 Training SO2 CC 93 94 95 96 97 98 99 1 2 3 4 5 6 7 8 9 1 11 12 13 14 15 Million USD $3 $25 $2 $15 $1 $5 $ Source : Office of Agricultural Economics Export Quantity Export Value
Treatment 2 days at 2 C/ 95% RH SO 2 residue (ppm) Disease incidence Skin browning 1/ Peel Pulp (Score) L* Chroma Hue Soluble solids ( brix) Control 3 39.4 b 29.2 b 62.5 c 17.1 Vertical forced- 93 b 46.7 a 36.7 a 73.9 a 16.7 air(4, ppm) Conventional- 96 13 a 47.4 a 38.9 a 67. b 17.8 (2, ppm) F-test ns * N/A * * * ns CV (%) 6. 79.72 N/A 8.81 12.72 7.29 4.67
1 Tons 5 4 3 2 1 Paclo V-heat Mango Export Quantity & Value 1993-215 Antracnose Bagging 93 94 95 96 97 98 99 1 2 3 4 5 6 7 8 9 1 11 12 13 14 15 Million USD Irradiation $5 $4 $3 $2 $1 $ Source : Office of Agricultural Economics Export Quantity
1 tons 8 7 6 5 4 3 2 1 Young Coconut Export Quantity & Value 1993-215 Cracking $6 Aroma 2mo storage $5 Peeler, Opener Laser guide $4 Sulfite substitute Sulfite residue $3 $2 93 94 95 96 97 98 99 1 2 3 4 5 6 7 8 9 1 11 12 13 14 15 Million USD $1 $ Export Quantity Export Value Source : Office of Agricultural Economics
Longkong: Research and Development By Jingtair Siriphanich Department of Horticulture Kasetsart University KamphaengSaen
Problems Fungal infection (Kaewson and Sangchote, 23) Browning (Kunjet and Siriphanich,1998) (Lichanporn et al., 29) Fruit abscission
Past research Browning Causes water loss ethylene wounding high oxygen (อภ ตา และคณะ, 2546 ; Lichanporn et.al., 29; ส ม ตร, 2541) Browning control 1-MCP 1 ppb High humidity Low oxygen (จร งแท และ จาร ว ฒน, 2547; Lichanporn et.al., 29).
Cause of fruit drop Past research <18 o C (อภ ตา และคณะ, 2546) >.5ppm Ethylene (Taesakul et.al., 212) >13 weeks after full bloom (เย นจ ตต และคณะ, 254) Control of fruit drop CaCl 2 4% before harvest (โสภาร ตน, 255) NAA 2 ppm after harvest (น จร นทร, 2554) O 2 5% CO 2 5% (อภ ตา และคณะ, 2546) 1-MCP 1 ppb (จร งแท และ จาร ว ฒน, 2547)
% fruit drop Ethylene as low as.5 part per million cause fruit drop 1 8 6 4 2 ethylene ppm ethylene.5 ppm ethylene.1 ppm ethylene.15 ppm ethylene.2 ppm ethylene 1. ppm Days of storage ethylene 4. ppm
Disease symptom from various fungi Control Wounded Phomopsis sp. Lasiodiplodia theobromae Colletotrichum gloeosporioides Fusarium sp. Pleumjit, 215
Phomopsis and Lasiodiplodia gave highest ethylene production Pleumjit, 215
Semi-commercial scale experiment 212 Ventilation rate trial Ventilation rate.5 room volume/hr Adjusted according to Ethylyene concentration In the cold room
Simulation experiment 212 + Ventilation rate.8 room vol/hr + KMnO 4
Result simulation experiment % score 1 4 A 3.5 8 3 Total drop 6 2.5 Browning 2 4 1.5 2 1.5 % 1 12 14 16 score 1 12 14 16 3 4 25 B 3.5 3 2 Water loss 2.5 Off-flavor 15 2 1 1.5 1 5.5 ว นเก บร กษา 1 1 1+2 12 1+4 14 1+6 16 1 ว นเก บร กษา 1 2 1+2 3 1+4 4 1+6 Longkong fruit drop, water loss, browning and off-flavor after storage in container then store at room temperatur for another 6 D C
Browning score TSS/TA Maturity influence fruit 8 drop 1 6 1 A 4 4 2 B 3 5 7 8 9 1 11 12 13 14 15 weeks after full bloom Total fruit drop (%) 8 6 4 2 3.5 12 wafb 13 wafb 14 wafb 2.5 2 1.5 1.5 Day 1 1 1+2 12 1+4 14 1+6 16 a b 3 a b Day 1 1 121+2 141+4 161+6 Total fruit drop (A) Browning (B) of longkong12, 13, 14 weeks after full bloom
Total fruit dro[p (%) Longkong from different orchards drop off differently 1 8 KhaoKhitchakut Thamai 2 Thamai 1 Makham 6 ns b 4 2 ns b a ab a 1+ 1+2 1+4 1+6 Days in transit + holding
Browning 5% 1% 2% 48.83 Consumer response 214 16.27 13.95 13.95 6.97 หวาน Aroma ช ดเจน ปานกลาง เล กน อย ไม ม กล น Taste หวาน หวานอมเปร ยว เปร ยวอมหวาน จ ด 37.8 48.9 37.8 24.4 26.7 11.1 8.9 4.4 77.8 % Off-flavor ไม ม เล กน อย ม แต ร บได ร บไม ได % Future purchase 1% 8% 6% 43.48 3.43 3.43 22.2 1.87 3.62 % %
Prochloraz residue in longkong fruit Treatment Days Prochloraz residue (ppm) Conc.(ppm) At 18 C peel pulp None 5 ND <.1 None 1 ND ND 5 5 7.57.3 5 1 6.33.7 7 5 7.25.9 7 1 6.2.4 Prochloraz MRL1 mg/kg and 7 mg/kg in orange and tropical fruits of which peel are not consumed
Improvement needed: More sweet more aroma Less fruit drop Less decay