Factors within the fruit chain that impact on postharvest fruit quality.
L. Korsten.
Journal of Plant Pathology Volume 90 (2, Supplement) August 2008, Book of Abstract, 9th International Congress of Plant Pathology, August 24-29, 2008 Torino,Italy,. 507 pages.
2008
บทคัดย่อ
Factors within the fruit chain that impact on postharvest fruit quality.
Postharvest fruit quality and product safety were monitoredthroughout the citrus and litchi postharvest production chains.The impact of preharvest production practices on product qualitywere assessed by monitoring litchi fruit development, microbialpopulation dynamics, wax composition and presence ofPencilliumspp. from flowering till harvest. Comparing productionpractices, temperature, humidity, rainfall, irrigation schedules,fertiliser programmes and quality parameters i.e. weight, Huntercolour values, titratable acidity, soluble solids concentration etc.provideda best practices profile using Multivariate CanonicalVariate Analysis (CVA). Different integrated treatments in combinationwith modified atmosphere packaging (MAP) low-densitypolyethylene (LDPE) packaging or biorientated polypropylene(BOPP) was evaluated as alternatives to replace commercial sulphurdioxide litchi treatments. Quality and sensory analysis wereperformed to determine the colour retention of the pericarp andaril, flavor qualities, taste, odour, juiciness and overall acceptability.Dip treatments alone or in combinations with EDTA or 4-Hexylresorcinol, prochloraz orBacillus subtilus(107cfu ml-1) effectivelyreducedPencilliumdecay while MAP could retain thecolour up to 32 days after harvest without compromizing tasteand flavour.Survival ofB. subtilusand of total bacterial populationswerehigher, with low yeast populations in BOPP.Candida,CryptococcusandZygosaccharomyceswere predominant yeasts inall LDPE treatments. The presence ofPencilliumspp. and foodbornepathogens throughout the litchi and citrus fruit chainswere monitored using standard microbiological assays on selectivemedia. The diversity ofPencilliumspp. increased significantlytowards the end of the chain as the products became exposedto different fruit types and increased temperature deviations.Staphylocccous aureuswas prevalent throughout the chain.