1. Amara Chinaphuti PhD. Post harvest &Products processing Research & Development Office Department of Agriculture, Ministry of Agriculture and Cooperation Bangkok, Thailand E-mail: amarachina@yahoo.com, amara.c@doa.in.thamarachina@yahoo.com

3. Reduce agricultural input Grower health and incomes Quality and Safety for consumer ( Food safety and nutritional quality)

4. Wholesale Post-harvest Farm Pre-harvest Harvest Storage Transport Retailer Consumer In House Storage F

5.  Vegetables and fruits are of high value and need. to be handled carefully. es  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.

6. What kind of fruits and vegetables which the markets and consumers need?

7. looking at food safety Looking at food quality Sustainable production system

8. Hygienic and safety Commercial/organoleptic Sensorial/ organoleptic Nutritional and nutraceutical

9.  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

11. Main bioactive components of fruits and vegetables (other than water, sugars and organic acids) 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 (?)

12. 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

13. 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

14. Minerals Potassium Calcium Magnesium Phosphate Proper function Of all cells, tissue and organ

19. The possible cause of unsafe food : Chemical agents Physical agents Pesticide,mycotoxins, other chemicals Pesticide, mycotoxins, other chemicals Biological agent Wood, glass, piece of insect Wood, glass, piece of insect Bacteria, fungi, virus

21. Man made toxicants: Agricultural Chemicals Food additives Chemical derived from food packaging material Chemical produced during food processing Environmental pollutant

22. Natural toxicantsNatural 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)

23. Pesticide residue Pathogenic bacteria Pesticide residue Pathogenic bacteria Pesticide residue mycotoxins Pesticide residue mycotoxins Pesticide residue Mycotoxins Metal filth Pesticide residue Mycotoxins Metal filth

24. RetailerRetailer Response for CustomerCustomer ImporterProcessorsImporterProcessors Retailer Response for ProcessorsProcessors GMP HACCP Farmer GAPGAP GovernmentGovernment Official food control Response for

25. Cooperation High quality And Safety fresh produce