UNNExT Workshop on Promoting Cross-border

Agricultural Trade for Sustainable Development

28-30 November 2016

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

Source : OAE (Thailand)

Paclobutrazol Phytophthora Cultural

Practice

Standard

Labor, CC

0

50

100

150

200

250

300

350

400

0

50

100

150

200

250

300

350

400

93 94 95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14

million USD 1000 tons

Export quantity (1000 tons) Export value (million USD)

Logistic

Durian export quantity & value from TH 1993-2014

Dry matter is now the maturity standard for export durians

Monthong 32%

Chanee 30%

Kradum 27% Puangmanee 30%

0

3

6

9

12

15

18

21

24

27

30

33

36

39

42

45

1 3 5 7 9 11 13 15 17 19 21 23 25 27 29

2/4/02 4/4/02

5/4

/02

7/4/02 1

8/3

/03

19

/3/0

3

20/3/03

25

/3/0

4

23

/3/0

4

26

/3/0

4

27

/3/0

4

3/4

/04

30/3/04

6/4

/04

2002 2004 2003

DM (%)

Export study in Monthong cv.

Commercial adoption of durian standard

Buying, Sorting for size,form and defect

Harvesting

Primary sorting

Weighing

Add sticker

Dipping

Weighing individual

Packing

Palletize, Strapping, Stamping

Weighing whole pallete

Loading

Holding overnight

Container checking

HACCP: Company SS

Harvesting

Primary sorting

Buying, maturity and defect sorting

Weighing

Cleaning

Leave to ripen

Sorting for ripeness Add sticker

Packing

Weighing

Palletting Cooling

Holding

Temperature control in transit Loading

HACCP: Company TH

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 = 0.05 DMRT

Disease control

Sangchote, 2013 Phytophthora ? Phomopsis 60% Lasiodiplodia 28% 20-29% of Phomopsis found to resist to Carbendazim Imazalil 250 ppm, Difeconazole 125 ppm

Some facts about Ethephon

Release ethylene + 2-hydroxyl ethyl phosphonic acid Not a carcinogen, mutagenic agent (US FDA, EPA) LD50 = 3400mg/kg ADI = 0.03 mg/kg/day MRL Codex: grape, olive 1 mg/kg apple, pepper 5 mg/kg cherry 10 mg/kg EU banned Spanish chilly due to ethephon residue Not registered to use in durian

Source : Office of Agricultural Economics

Longan Export Quantity & Value 1993-2015

$0

$50

$100

$150

$200

$250

$300

050

100150200250300350400

93 94 95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15

Million USD 1000 Tons

Export Quantity Export Value

Training

SO2

KClO3

SO2

CC

Treatment SO2 residue (ppm)

Disease incidence

Skin browning1/ Soluble solids (brix)

Peel Pulp (Score) L* Chroma Hue

20 days at 2C/

95% RH

Control

Vertical forced-

air(4,000 ppm)

Conventional-

(20,000 ppm)

0

930

960

0

0 b

13 a

3

0

0

39.4 b

46.7 a

47.4 a

29.2 b

36.7 a

38.9 a

62.5 c

73.9 a

67.0 b

17.1

16.7

17.8

F-test ns * N/A * * * ns

CV (%) 6.00 79.72 N/A 8.81 12.72 7.29 4.67

Source : Office of Agricultural Economics

Mango Export Quantity & Value 1993-2015

$0

$10

$20

$30

$40

$50

0

10

20

30

40

50

93 94 95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15

Million USD 1000 Tons

Export Quantity

Irradiation

Antracnose Bagging V-heat

Paclo

Young Coconut Export Quantity & Value 1993-2015

Source : Office of Agricultural Economics

$0

$10

$20

$30

$40

$50

$60

01020304050607080

93 94 95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15

Million USD 1000 tons

Export Quantity Export Value

Cracking

Sulfite residue Sulfite substitute

Aroma 2mo storage

Laser guide Peeler, Opener

Longkong: Research and Development

By

Jingtair Siriphanich Department of Horticulture

Kasetsart University KamphaengSaen

Problems

(Kaewson and Sangchote, 2003)

(Kunjet and Siriphanich,1998) (Lichanporn et al., 2009)

Fungal infection

Browning

Fruit abscission

Causes • water loss • ethylene • wounding • high oxygen (อภิตา และคณะ, 2546 ; Lichanporn et.al., 2009; สมิุตร, 2541)

Browning

Browning control • 1-MCP 1000 ppb • High humidity • Low oxygen (จริงแท ้และ จารุวัฒน์, 2547; Lichanporn et.al., 2009)

.

Past research

• 0.05ppm Ethylene (Taesakul et.al., 2012)

• >13 weeks after full bloom (เย็นจติต์ และคณะ, 2540)

Cause of fruit drop

Control of fruit drop • CaCl2 4% before harvest (โสภารัตน์, 2550)

• NAA 200 ppm after harvest (นจุรินทร,์ 2554)

• O25% CO25% (อภิตา และคณะ, 2546)

• 1-MCP 1000 ppb (จริงแท ้และ จารุวัฒน์, 2547)

Past research

0

20

40

60

80

100

% fr

uit

dro

p

Days of storage

ethylene 0 ppm

ethylene 0.05 ppm

ethylene 0.10 ppm

ethylene 0.15 ppm

ethylene 0.20 ppm

ethylene 1.0 ppm

ethylene 4.0 ppm

Ethylene as low as 0.5 part per million cause fruit drop

Disease symptom from various fungi

Control

Wounded

Phomopsis sp.

Lasiodiplodia theobromae

Colletotrichum gloeosporioides

Fusarium sp.

Pleumjit, 2015

Phomopsis and Lasiodiplodia gave highest ethylene production

Pleumjit, 2015

Ventilation rate trial

Ventilation rate

0.5 room volume/hr

Adjusted according to

Ethylyene concentration

In the cold room

Semi-commercial scale experiment 2012

+ Ventilation rate ≈ 0.8 room vol/hr + KMnO4

Simulation experiment 2012

Longkong fruit drop, water loss, browning and off-flavor after storage in container then store at room temperatur for another 6

Result simulation experiment

0

20

40

60

80

100

10 12 14 16

A

0

0.5

1

1.5

2

2.5

3

3.5

4

10 12 14 16

B

0

5

10

15

20

25

30

10 12 14 16

00.5

11.5

22.5

33.5

4

1 2 3 4

Total drop

วนัเก็บรักษา 10 10+2 10+4 10+6 วนัเก็บรักษา 10 10+2 10+4 10+6

D Off-flavor

%

%

score

score

Water loss

Browning C

A

Total fruit drop (A) Browning (B) of longkong12, 13, 14 weeks after full bloom

0

20

40

60

80

100

10 12 14 16

Tot

al f

ruit

dro

p (%

)

Day 10 10+2 10+4 10+6 0

0.5

1

1.5

2

2.5

3

3.5

4

10 12 14 16

Bro

wni

ng s

core

Day 10 10+2 10+4 10+6

a

a b

b

B

Maturity influence fruit drop

12 wafb 13 wafb 14 wafb

0

20

40

60

80

100

3 5 7 8 9 10 11 12 13 14 15

weeks after full bloom

TSS/T

A

Longkong from different orchards drop off differently

0

20

40

60

80

100

10+0 10+2 10+4 10+6

Total

fru

it dr

o[p (%

)

Days in transit + holding

KhaoKhitchakut Thamai 2 Thamai 1 Makham

b

ab

a

ns

a

b

ns

Consumer response 2014

8.9

48.9

37.8

4.4

%

Aroma ชดัเจน ปานกลาง เล็กน้อย ไมมี่กลิ่น

77.8

22.2

0 0

%

Off-flavor

ไมมี่ เล็กน้อย มีแตรั่บได้ รับไมไ่ด้

10.87

43.48

30.43 30.43

3.62

%

Future purchase 100% 80% 60%

24.4 26.7

37.8

11.1

%

Taste หวาน หวานอมเปรีย้ว เปรีย้วอมหวาน จืด

16.27

48.83

13.95 13.95 6.97

หวาน

Browning 5% 10% 20%

Treatment Days Prochloraz residue

(ppm)

Conc.(ppm) At

18°C peel pulp

None 5 ND

Improvement needed: More sweet more aroma Less fruit drop Less decay