Quality of harvested produce losses and its caused Amara Chinaphuti PhD. Department of Agriculture Bangkok,10900 Thailand E-mail:amarachina@yahoo.com, Amara.c@doa.in.th

Quality losses of fruits and vegetables caused by: Physiological alteration Biological alteration Mechanical alteration

Physiological living cells and tissues. Harvested produce is composed of living cells and tissues. the producer need to maintain the harvested produce as long as possible for consumer acceptance.

Human Senescence

Fruit senescence

Physiological activities or rate of metabolism Respiration Evaporation Metabolic stress or natural senescence

Respiration Respiration is the release of energy from glucose or another organic chemical resulting in loss of dry matter and weight. Keeping respiration rate down after harvest

Respiration rate is measured by : measuring the amount Oxygen consumed or Carbon dioxide produced over a given time

Factors affecting respiration Respiration rate of each commodities Temperature Oxygen level Carbon dioxide level Ethylene and Ripening

Respiration of nut lower than apple and grape <5 mg CO2/kg-h 5-10 mg CO2/kg-h 10-20 mg CO2/kg-h

High rate of respiration short life Low rate of respiration long life

Temperature every 10 °C increase in temperature. Respiration rate increase double for every 10 °C increase in temperature. Temperature above 20°C can be cause abnormal Physiological phenomena

Oxygen level Low oxygen level retards respiration rate. Regulating the amount of oxygen and carbon dioxide is the basis for controlled atmosphere (CA)

Carbon dioxide level High carbon dioxide retards respiration and control pathogen growth 1-10% CO2 atmospheres can be used in CA condition

Ethylene and ripening Ethylene stimulate a rise in respiration Ethylene production Cherry, citrus, grapes, potato Very low Cucumber, pepper, chili, pineapple low Banana, fig, mango, tomato moderate Apple, avocado, apricot, cantaloup high Passion fruit Very high

Evaporation(water loss) All vegetables continue to loss water after harvest The loss of water is meaning loss of saleable weight leading to direct market loss Water loss is rapid at low relative humidity (RH)

Store vegetables and fruits at 5° C and RH 90 % better than store at 15° C and RH 90%

Storage room

Metabolic stress or natural senescence Chilling injury : - result from change in membrane state - Change in enzyme structure - dysfunctional physiology Natural senescence : - cause a loss of color , softening and development of rot

Chilling injury Natural senescence

Biological alteration Pathogen Insect pest

Mycotoxins production Plants diseases Pathogens Virus Bacteria Fungi Spoilage to Fruits and vegetable Mycotoxins production Toxic to consumer

Microorganisms cause rot and make Loss of the products Latent fungi are on the skin of fruit at harvest and these pathogens become grow up when the Conditions are suitable then infect product

Anthracnose disease Colletotrichum gloeosporioides  

Fruit rot disease Phytophthora palmivora

Banana branch rot Lasiodiplodia theobromae  

Fruit rot disease Lasiodiplodia theobromae  

Rambutan fruit rot disease Gliocephalotrichum bulbilium  

Bacterial soft rot Erwinia carotovora

Mycotoxins producing- fungi Aspergillus Penicillum Alternaria

What is Mycotoxin? Mycotoxin is secondary metabolites produce by the certain strain of fungi when environmental conditions are favorable. Temperature Relative humidity Light O2

The impact of mycotoxins The significant economic losses associated with their impact on Human health Animal productivity Negative impact on agricultural and related industries Domestic and international trade

The mycotoxins in fruits and vegetables Aspergillus Mycotoxins Penicillium Mycotoxins Alternaria Mycotoxins

Aspergillus Mycotoxins Toxicity Aspergillus sp Aflatoxins Hepatocellular carcinoma A.flavus A.parasiticus A.normius Ochratoxin A Nephopathy (Fatal kidney disease) A.ochraceus A.carbonarious A.niger A. aculeats A. melleus Sterigmatocystin Carcinogen Kidney and liver damage A. favus A. nidulan A. vesicolor

Penicillium Mycotoxins Toxicity Penicillium sp Ochratoxin A Nephotoxic P. Verrucosum P. nordicum Patulin Hepatoxic Neurotoxic genotoxic P. Expansum P. Patulum P. urticae Citrinin Effected renal system P. Citrinum P. Viridicatum P. expansum Cyclopiazonic Acid Convulsion and necrosis in liver ,spleen and kidney P. cyclopium P. Puberulum P. viridicatum

Alternaria Mycotoxins Toxicity Alternaria sp. Tenuazonic Acid Mutagenic Human -hematological disorder Alternata A.capsici-annui Citri A. japonica Alternariol Alternariol -monomethyl ether Human health –disorder Effect on liver and kidney of aniaml A.tenuissma A.citri A.Solani A.Tomato A.Brassicae A.cucumerina

Aflatoxins Fruits Toxin level (ug/kg) references Fresh fruits Oranges Sour limes Apples Dates 12 881.70 350 11,610 Ragab et al.,1999 Bamba and Sumbali ,2005 Hasan,2000 Shenasi et al.,2002 Dried Fruits Figs Raisins 1.9-337 300 Roy,1990 Gesola,1990 Boyachioglu and Gonul,1990 Ozay and Alperden,1991 Sharman et al.,1991 Youssef et al.,2000 Tree nuts Pistachios Almonds Hazelnuts 3.6-289 0.15 0.52 Herry and Lemetayer,1992 Abdulkadar et al.,2000 Blesa et al.,2004

Figs Figs are susceptible to Aspergillus flavus infection because the conidia has the ability to penetrate the internal cavity of the fruit. Figs High carbohydrate content in ripe fig fruit served as a suitable medium for Aflatoxin production (Le Bars, 1990)

Ochratoxin A Aspergillus ochraceus A.Carbonarius P. Verrucosum

Ochratoxin A in fruits, dried fruits Toxin level (ug/kg) references Fresh fruits california figs Cherries tomatos strawberries Apples Grapes 9600 27.1 1.44 0.41 0-37.5 et al., 1996 Engelhardt et al., 1999 Studies by Sage et al., 2002 Dried Fruits Figs Raisins Apricots plums 337 250 110 280 Gelosa,1990 Youssef et al., 2000 Zohri and Ardel Gawad 1993

Ochratoxin A in wines and fruit juices Toxin level (ug/L) references Juices Red grape juice Tomato juice White grape juice Grapefruit juice Blackcurrant juice 0.31 0.03 1.30 1.16 0.06 Zimmerli and Dick,1996 Majerus et al.,2000 Filali et al.,2001 Wines Red wine Rose wine White wine Mediterranean red wine Canadian red wine Red wine Poland 0.39 0.12 1.20 3.40 6.71 Majerus and Otteneder, 1998 Markaki et al., 2001 Ng et al ., 2004 Czerwiecki et al., 2005 Maximum Tolerated level= 10 – 20 ug/kg

Patulin Penicillium Expansum P. Patulum P. urticae

Patulin in fruit juices and other fruit products commodities Toxin level (ug/L) references Apple juice Grape juice Pear juice Pear juice organic 72 610 25 38.8 53.4 69.3 10 Lindorth and Niskaner.1978 Bohuon and Drilleau,1980 Vallatrisco et al.,1983 Jelinek et al.,1989 Tangni et al.,2003 Piemontese et al.,2005 Watabe and Shimizu,2005 Apple cider Apple baby food Apple vinegar conventional Apple vinegar organic 300 17.7 4.2 Ritieni ,2003 Maximum tolerated level = 50 µg/l

Tenuazonic acid in fruits commodities Toxin level (ug/g) references Tomatoes Apple Grapes Blueberries Oranges Lemons Mandarins 106 70.0 0.0 3336.0 202.5 61.1 48.8 87.2 Harwig et al.,1979 Stack et al.,1985 Ozcelik et al.,1990 Tournas and Stack,2001 Stinson et al.,1980 Stinson et al.,1981 Logrieco et al.,1990

(depend on the regulation of each countries) Maximum tolerated level of mycotoxins (After European Commision) Mycotoxins Mycotoxin level(ug/kg) Ochratoxin A Cereal Cereal products Dried vine fruit Wine and grape juice Roasted coffee Soluble coffee 5 3 10 2 Patulin Fruit juice Solid apple produce Baby food from apple 50 25 Aflatoxin All kinds of food 4-30 (depend on the regulation of each countries)

Mycotoxiginic fungi and mycotoxins in fruits in Thailand Most of the studies have been done on fruit products In 2006 We examined dried longans which were kept in the storage house during 2004-2006.

Fungi peel fruit Fruit seed % Mycotoxigenic fungi on different parts of dried longan Fungi peel fruit Fruit seed A.niger 0.81 7.56 6.07 A.flavus 1.48 6.23 0.75 A. ochraceus 5.59 17.31 24.27 Penicillium sp. 82.85 76.59 72.69 Fusarium sp. 3.35 6.96 8.10

Incidence of Ochratoxin A and Aflatoxin B1 in dried fruit sold in the market Dried fruit Amount of mycotoxin (ug/kg) source OTA AFB1 Black raisin Yellow raisin Dried longan Dried guava Chinese jujube Tamarine Prunes Blueberry Cherry Mango Tomato Strawberry Dates cranberry 0.8 5.8 2.3 2.5 3.3 4.7 1.4 22.5 6.4 1.6 9.4 0.75 8.9 0.1 3.1 5.6 42.9 USA Thai France Israel

A. niger A. carbonarius A. ochraceous

Insect pest Solanum fruit fly Diamondback moth

Use of safe chemicals (GRAS) Control of disease and insect use of non - chemical treatment - Biological control - Physical control Use of safe chemicals (GRAS)

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