โดย Dr.William TH Chang ในงาน สัมมนาวิชาการวิทยาการหลังการเก็บเกี่ยวแห่งชาติ ครั้งที่ 8

1. Preservation Research on Shelf-life of Tropical fruits By: William TH Chang, pH.D, Steven Shih, Winnie Chan, Vinsen Huang, Cherry Lin and Simon Hsieh Lytone Enterprsie, Inc. an Agriculture Biotechnology Company -How to extend Mangosteen shelf life for Canadian Market

6. Gijsbert van Liemt, 1999 The world cut flower industry: Trends and prospects, SECTORAL ACTIVITIES PROGRAMME Industrial Activities Branch Working Paper, International Labor Organization Why we do it? Cost structure of Agriculture Seed, 10% Planting(soil, pesticide, fertilizer, utility) 40% Loss during post-harvest, 30% Other (Fixed cost), 20% Farmer Trader

10. Process flow chart of LytoFresh ® Retail pack Strategize maturity Pre-harvest treatment Field packing Field Grading Anti-microbial treatment Pre- cool Ethylene blocking Quarantine treatment Moisture/Temp control Shipping To market Educate supply chain Educate consumers

11. Proper temperature for each Produce is important (Partial excerpt from UC Davis webpage: http://postharvest.ucdavis.edu/Produce/Storage/index.shtml) Common name Scientific name Storage temperature °C °F Relative humidity % Acerola; Barbados cherry Malpighia glabra 0 32 85-90 African horned Cucumis metuliferus 13-15 55-59 90 melon; Kiwano Amaranth;Pigweed Amaranthus spp. 0-2 32-36 95-100 Anise;Fennel Foeniculum vulgare 0-2 32-36 90-95 Apple Malus pumila not chilling sensitive -1.1-0 30-32 90-95 chilling sensitive, 4 40 90-95 Apricot Prunus armeniaca -0.5-0 31-32 90-95 Artichoke Globe artichoke Cynara acolymus 0 32 95-100 Chinese artichoke Stachys affinia 0 32 90-95 Jerusalem artichoke Helianthus tuberosus -0.5-0 31-32 90-95 Arugula Eruca vesicaria var. sativa 0 32 95-100 Asian pear, Nashi Pyrus serotina; 1 34 90-95 Asparagus, green, Asparagus officinalis 2.5 36 95-100 Atemoya Annona squamosa 13 55 85-90

12. How to cool is also important Thompson, J. F., F. G. Mitchell, and R. F. Kasmire. 2002. Cooling Horticultural Commodities p.97~112. In : Kader A.

14. LytoChill ™ Mobile forced air cooler

15. Average time for chilling 250kg produce is1.5-3 hr Cooling rate of Fruits (A) and Vegetables (B) in LytoChill™. Temperature target ： asparagus/corn:0℃; Broccoli:2℃; cabbage:5℃; Bell fruit:10℃; Guava/Papaya:12℃

16. Forced air cooling effect of Papaya

17. Forced air cooling significantly chill faster than regular cold room Comparison of cooling rate of Star Fruit(A) and Grape Fruit (B) by different methods from room temp to 10℃. (A) (B)

18. Papaya lasts longer with forced air cooler Spoilage rate of Tainong No.2 papaya after 30 days at 12℃, Forced air cooling lost only 2%.

19. Firmness of papaya after forced air cooling Comparison of Sugar level and Firmness of Tainong No.2 Papaya after forced air cooling and stored for 30 days. *Normal sugar level of this variety is 11-12 。 after ripening. 7.5 ± 2.6 11.3 ± 0.5 Control 11.2 ± 2.3 11.2 ± 0.7 FAC Lb/in 2 Brix 。

20. Most of the produce retain more TSS level after FAC Comparison of Total Soluble Sugar in (A)Asparagus tip (B) Asparagus root and (C) sweet corn after different cooling process. (A) (B) (C)

23. Carambola weight 300g~450g/fruit Brix 10~12°Brix production season Jan. to Apr. and Aug. to Dec. Packing 10kg/box Storage 30-45 days （ 2℃ in cold-storage ）

28. Thailand Fruit Offer 柚子 Thong Dee Khao Nam Phueng 山竹 Mangosteen 椰青 Young Coconut 泰芒 龍眼 Logan

29. Mangosteen preservation with VHT

31. Various Maturity 1 2 3 4

32. Sweetness at different maturity

34. Maturity vs. Heat vs. Storage Before After

36. Pre-VHT treatments, before storage CK GA+KDZ ICE WAX

37. Treatment before VHT, after storage WAX ICE CK WAX+ICE KDZ+NTC +GA

39. Storage condition after VHT 13℃ 28 days （ 1 ） （ 2 ） （ 3 ） （ 4 ） （ 5 ） （ 6 ） （ 7 ）

40. Fruit quality after VHT and storage for 3 wks G=good, N=neutral, B=bad 10% 40% 30% 0% 11% B B N 0% CK 0% 30% 40% ◎ 19% 28% N N G 32% X-tend 0% 28% 40% 9% 20% N N N 25% AnsiP-L(post) 10% 32% 60% 0% 10% N N B 0% WAX(Pre) 15% 30% 70% 0% 10% B B B 0% KDZ(post) 10% 27% 50% 8% 17% B N N 68% KDZ(pre) 20% 59% 70% 6% 17% B B B 81% Ice Quality D2 Quality D1 edible Off flavor Brown ratio Harden ratio Skin color flesh Calyx Mold Tests

41. Example of defects Harden skin Darken flesh and fiberous Moldy Moldy

43. Storage trial for Canada Soft shell 3 wks after harvest 100% good After 4 weeks

45. 1. Fruit Selection- (1 day) 3. Cleaning and Washing (1/2 day) 4. Quarantine Treatment (1/2 day) 5. Packing /QA (1/2 day) Loading (20 min) SOP (from Selecting to Export) Total lead time: 2.5 days! Efficient!

46. We buy directly from GAP Certified Farmers Farm Selection :

47. Fruit Selection : Size Grading Color Grading

48. Preservation steps 運輸 選果 風乾 包裝 Fumigation for Preservation Bag treatment Spray Preservation bag

50. Maintain 13 C in the container for export

51. Chemical Residual Test Measuring Sweetness QA

52. Standard Operation Procedure designed for each produce

53. Arrive in Canada