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Importance of Postharvest Handling and Management in Reducing Products Loss. Amara Chinaphuti PhD. Post harvest &Products processing Research & Development Office Department of Agriculture, Ministry of Agriculture and Cooperation Bangkok, Thailand - PowerPoint PPT Presentation
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Importance of Postharvest Handling and Management in Reducing Products Loss
Amara Chinaphuti PhD.Post harvest &Products processing
Research & Development OfficeDepartment of Agriculture,
Ministry of Agriculture and Cooperation Bangkok, Thailand
E-mail: [email protected], [email protected]
GMS countries are the tropical country where is rich of varieties of fruits and vegetables
Temperature: 25°C - 37°CRelative Humadity : 85%
Agricultural today
• Reduce agricultural input
•Grower health and incomes
•Quality and Safety for consumer
( Food safety and nutritional quality)
Wholesale
Post-harvest
FoodFarm
From Farm to Fork
Pre-harvest Harvest Storage
TransportRetailerConsumer
In House Storage
F
Why postharvest handling is importance?
Vegetables and fruits are of high value and need to be handled carefully.
Vegetables and fruits are living commodities.
Investment in growing the crop is high in order to get the best price of the crop.
Vegetables and fruits are rich source of vitamins, minerals, plant proteins and medicinal substances.
Postharvest Quality and Safetyof vegetables and Fruits
What kind of fruits and vegetables which the marketsand consumers need?
Evolution of consumer expectation
• looking at food safety
•Looking at food quality
•Sustainable production system
Quality demand for horticulture products
• Hygienic and safety• Commercial/organoleptic• Sensorial/ organoleptic• Nutritional and nutraceutical
Product Qualities Freshness and naturality are concepts due to their appearance (color, texture)
Fruits and vegetables are considered as the parts of plants with a particularly high content of sugars and organic acids, pectin
beneficial effects are related to the bioactive components
Judged by appearance
Main bioactive components of fruits and vegetables
(other than water, sugars and organic acids)
• Vitamins• Minerals
• Biophenolics • Dietary fiber• Phytoestrogens• Volatiles
nutritive components
non-nutritive components (?)
Known by analysis and research
• Ascorbic acid (vitamin C) Antioxidant, collagen synthesis wound-healing, capillary protection
VITAMINS
• Folic acid (vitamin B9 or Bc) Cell division, cell growth Pregnancy, infancy Red blood cells
• Niacin (vitamin B3 or PP) Protects from pellagra
• Riboflavin (vit. B2) - Metabolism of energy, of fats, carbohydrates and proteins - Light sensitive - Orange-red color additive for food
• Carotenoids (provitamin A) - Colour, precursors of some aroma compounds high sensory impact - Antioxidants
VITAMINS
Minerals
Potassium
Calcium
Magnesium
Phosphate
Proper functionOf all cells, tissueand organ
Quality losses of fruits and vegetablescaused by:
Physiological alteration Pathological alteration Mechanical alteration
To reduce yield losses using• Chemical control• Physical control• Biological control• Intregated control
Farm level
To reduce quality losses using• Chemical control• Physical control• Biological control• Intregated control
Post-harvestlevel
Safety and Healthy for consumer
Every steps along the food chainunsafe food can occur
The possible cause of unsafe food:• Chemical agents
• Physical agents
Pesticide, mycotoxins, other chemicals
• Biological agent
Wood, glass, piece of insect
Bacteria, fungi, virus
Types of Food Toxicants
•Man made toxicants
•Natural toxicants
•Man made toxicants:
•Agricultural Chemicals•Food additives•Chemical derived from food packaging material•Chemical produced during food processing•Environmental pollutant
•Natural toxicants:
Toxin from Plant:amatoxin, atropine from mushroomDjenkolic acid from Djenkol bean
Toxin from animal:saxitoxin from shell
Toxin from Microorganism:
BacteriaFungi (mycotoxins)
Farm
Horticulture crop
Vegetable
Fresh consumpti
on
Processing
Fruit
Fresh consumpti
on
processing
Field crop
Seed
Fresh consumpti
on
processing
Grain
Fresh consumpti
on
processing
What kinds of agricultural products hasthe highest risk to expose to unsafe food?
•Pesticide residue•Pathogenic bacteria
•Pesticide residue•mycotoxins
•Pesticide residue•Mycotoxins•Metal•filth
Retailer Response for Customer
ImporterProcessors RetailerResponse for
Processors GMP HACCP
Farmer GAP
Government Official food control
Response for
Response for
Response for
Responsibility and management system
Thank you
Cooperation
High quality And Safety fresh produce
