Reported by Vietnamese group Nguyen Manh Khai, Dinh Thai Hoang, Huynh Thi Thanh Tuyen Khon Kaen,...
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- Slide 1
- Reported by Vietnamese group Nguyen Manh Khai, Dinh Thai Hoang,
Huynh Thi Thanh Tuyen Khon Kaen, 11/2011 IMPROVE TECHNOLOGY IN
COOLING AND COLD TRANSPORTING LITCHI TO MARKET IN SOUTH OF
VIETNAM
- Slide 2
- I. Introduction Litchi is one type of important tropical fruit
with high nutrition value. Litchi has high economic value with high
competition and is exported with high foreign currency for many
countries. Recently, Vietnameses production of litchi increase
incessantly with about 300,000 to 500,000 tons per year. However,
harvesting season of litchi is very short (only around 30 days)
with only one season in year. Moreover, life of fruit after
harvesting is very short, too (only about 3 days). These make many
difficulties for consumption, therefore price of litchi fruit fell
continuously, this cause no small damage about economic for
producer.
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- To commercialize litchi, it is necessary to maintain quality
until it is transported to consumer. However, the most difficult
problem when managing quality of litchi after harvesting is that
color of fruits cover change into brown after fruit cut from plant.
This characteristic of litchi fruit is one no small restriction for
ability extending consumption market. Therefore, finding
maintaining and transporting methods to maintain quality of fruit
during commercial route, but conducting method must be simple and
can deploying with large scale in practice with highest economic
effect is extremely necessary. One of effective method to ensure
quality and to lengthen maintaining time is decreasing rapidly
temperature of fruit after harvesting to appropriate maintaining
temperature.
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- II. Objectives General objective - To restrict lose after
harvesting fruit - To determine cooling and cold transporting
litchi fruit Specific objective - To study on effect of pre-cooling
method to quality of litchi fruit - To evaluate ability of
replacing old method by new method
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- III. Materials and methods 3.1. Object and materials Object:
Thanh Ha cultivar is planted in Thanh Binh commune, Thanh Ha
district, Hai Duong province, Vietnam Materials: Fruits are
harvested when 50 percent of cover area changing color to red in
the early morning. Fruits are cut down leaf then bundling into
bunches with average weight about 2.0 kilogram and transporting
rapidly to packing house.
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- 3.2. Experiment design Bruches after being transported to
packing house will be pre-cooled according to 2 methods below:
Experiment 1 (Exp. 1): Bruches is packed into foam containers lined
by polyethylene (about 8 bunches per container), then transporting
immediatly into cold storage with temperature about 2 o C within 10
hours. Experiment 2 (Exp. 2): Soaking each bunch into frozen water
with temperature about 2 4 o C within 3 minutes, lifting in a sieve
within around 2 minutes, after that putting them into foam
containers lined by polyethylen (about 8 bunches per container)
then transporting immediatly into cold storage with temperature
about 2 o C within 3 hours.
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- Control: Bunches are treated and transported according to
current process (Fresh fruits are transported to packing house,
after classifying they are bundled into bruch with weight about 2.0
kilogram per bruch. Soaking them into frozen water with temperature
about 5 o C within 3 minutes, then putting into foam containers
lined by polyethylene (about 8 bunch per container with about 8
kilogram of ice). After storing in cold storage as above, the
litchi fruits of 2 experiments and control are transfered to lorry
with cold hold (temperature in cold hold about 0 o C) to transport
to Ho Chi Minh city within 48 hours. Immediatly after, litchi
containers are transported to Can Tho city by ordinary lorry within
18 hours (including waiting and transporting time).
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- 3.3. Studied targets Weight lose level (%) Color change
Determining change in color of fruits cover by NR 3000 machine. The
result is reported by indexes including: L, a and b. Where; L:
index showed light level of fruits cover, with values range from 0
to 100. a: index showed color range from green to red,
corresponding with value from 60 to + 60 b: index showed color
range from sea blue to yellow, corresponding with value from 60 to
+ 60.
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- Changing to brown index of fruit' cover Determining by method
of Wrolstad (1982) with grades ranging from 1 to 5. Grade 1 with
fruits having natural red and grade 5 with fruits having over 50
percent of fruits cover area changing to brown. Damaged rate (%)
Total sugar content (%) Temperature of fruit after transporting
Vitamin C content (mg%) Evalutating quality by sence method
Conducting to evaluate quality of fruit basing on standard TCVN 32
1579 of Vietnameses Ministry of Agriculture and Rural Development
with targets, including: color of fruits cover, color of fruits
pulp, state of fruit, state of fruits pulp, tase of fruit.
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- Target Grade range Important coefficient 1234 Color of cover
BlackBrownRed-grey Red- yellow 0.9 State of fruit Very
softSoftQuite softHard0.85 Color of pulp Red- white Matte Matte
white Pure white 0.45 State of pulp Very wetWetQuite wetDry0.85
Taste Smelly, sour/ tasteless Odorless, little sweet Perfumed,
sour, sweet Very perfumed, sweet 0.95
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- IV. Results Table 1: Effect of cooling methods on temperature
of litchi fruit after transporting Method Initial temperature ( o
C) Temperature after transporting ( o C) Control5.018.8 Exp.
15.020.4 Exp. 25.018.4 Slow increase of temperature process after
taking fruit out ordinary temperature condition will help maintain
better quality of fresh litchi fruits
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- Table 2: Changing color of fruit after transporting MethodRaw
material fruitFruit after transporting Control081.40 a Exp. 1080.59
a Exp. 2078.22 b Effect of cooling method on color of fruits cover
was determined by three indexes: L, a and b with only index: E ab =
square of ( L 2 + a 2 + b 2 ) which is easy to compare changing
color of fruit in maintaining process between methods
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- Table 3: Effect of cooling method on natural weight lose level
of litchi after transporting Method Initial weight (g) Weight after
transporting (g) Natural weight lose level (%) Control16.715.010.00
c Exp. 115.815.23.80 a Exp. 217.817.23.37 b In the same packaging
and transporting condition, treating fruit by frozen water delayed
losing weight speed of fruit
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- Table 4: Effect of cooling method on total dissolved matter
content of litchi fruit after transporting Litchi fruit cooling by
soaked into frozen water method has total dissolved matter level
less than ordinary method MethodRaw material fruitFruit after
transporting Control18.115.80 a Exp. 118.116.62 a Exp. 218.117.24
b
- Slide 15
- Table 5: Effect of cooling method on vitamin C content (mg %)
of pulp after transporting Treating fruit by method soaked into
frozen water before pre-cooling by cold air has good effect
restricting process of declining vitamin C content in pulp of fruit
MethodRaw material fruitFruit after transporting Control15.209.00 a
Exp. 115.209.15 a Exp. 215.209.54 b
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- Table 6: Effect of cooling method on sense quality of litchi
fruit after transporting MethodControlExp. 1Exp. 2 Color of
cover2.442.502.64 Color of pulp4.00 Taste3.553.753.82 State of
cover3.053.073.21 State of pulp3.403.503.64 Summing without
important coefficient 15.5016.3817.32 Summing with important
coefficient 13.4613.5813.95
- Slide 17
- V. Conclusion and suggestion 5.1. Conclusion Treating fruit by
method soaking into frozen water within 3 minutes, then putting
into cold storage with temperature about 2 o C within 3 hours,
after that transporting in cold lorry with temperature about 0 o C
gained the best effect in comparison with method which was not
cooling treated and control Treating fruit by method soaking into
frozen water and packaging by foam container lined polyethylene,
then transporting in cool lorry maintained the most sense quality
and nutrition quality of fresh litchi fruit in comparison with
method which was not cooling treated and control.
- Slide 18
- 5.2. Suggestion It is necessary to continue researching with
more large scale to affirm effect of treating and transporting
methods to quality of fruit during transporting and maintaining to
can hand over quickly research results into reality production. It
is necessary to research more about combining using substance
against fungus and methods to restrict changing brown of fruits
cover to improve quality and to lengthen maintaining time with
fresh litchi fruit, to restrict seasonal, to extend consumption
market for this special fruit.
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