Transcript Importance of Postharvest Handling and Management in

Amara Chinaphuti PhD.
Post harvest &Products processing
Research & Development Office
Department of Agriculture,
Ministry of Agriculture and Cooperation
Bangkok, Thailand
E-mail: [email protected], [email protected]
• Reduce agricultural input
•Grower health and incomes
•Quality and Safety for consumer
( Food safety and nutritional quality)
F
Farm
Pre-harvest
Consumer
Post-harvest
Harvest
Retailer
Wholesale
In House Storage
Storage
Transport
 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.
What kind of fruits and vegetables which the markets
and consumers need?
• looking at food safety
•Looking at food quality
•Sustainable production system
Hygienic and safety
• Commercial/organoleptic
• Sensorial/ organoleptic
• Nutritional and nutraceutical
•
 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
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 (?)
• Ascorbic acid (vitamin C)
Antioxidant, collagen synthesis
wound-healing, capillary protection
• 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
Minerals
Potassium
Calcium
Magnesium
Phosphate
Proper function
Of all cells, tissue
and organ
 Physiological alteration
 Pathological alteration
 Mechanical alteration
The possible cause of unsafe food:
• Chemical agents
Pesticide, mycotoxins, other chemicals
• Physical agents
Wood, glass, piece of insect
• Biological agent
Bacteria, fungi, virus
•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 mushroom
Djenkolic acid from Djenkol bean
Toxin from animal:
saxitoxin from shell
Toxin from Microorganism:
Bacteria
Fungi (mycotoxins)
Farm
Horticulture
crop
Field crop
Fruit
Vegetable
Fresh
consumption
Processing
•Pesticide residue
•Pathogenic bacteria
Fresh
consumption
Seed
processing
•Pesticide residue
•mycotoxins
Fresh
consumption
Grain
processing
Fresh
consumption
•Pesticide residue
•Mycotoxins
•Metal
•filth
processing
Retailer
Response for
Importer
Processors
Response for
Retailer
Response for
GMP HACCP
Farmer
Response for
GAP
Government
Response for
Processors
Customer
Official food control
Cooperation
High quality
And Safety fresh produce