Keeping Postharvest Quality of Sweet Pepper

1
State of Palestine
Ministry of Agriculture
G.D. Marketing & Passages
Department of Postharvest Technology
A Trial to Demonstrate Some
Postharvest Principles in the Field
What was tested; brief results
By: Mohammed Almasri
2
DEMO 1
Tried Technology: MAP and 1-mcp
Crop: Guava
District: Qalqilia
Demonstration Team: Ayman Alem, Mohammed Abu Saleh,
and Thafir Salhab
3
Examined Treatments
1. Applying 1-MCP at 670 ppm
2. Modified Atmosphere Packages (MAP)
3. Control: no applications and no packaging
4
1-MCP Application Procedure
3
4
2
5
1
5
Type of MAP used
6
Examined quality parameters to
assess the influence of the
different treatments
• Hardness: using hand Pentrometer
• Sweetness (TSS): using Refractometer
• Aroma: by a tasting panel
• Rotting: by visual examination
• Taste: by a tasting panel
7
Summary of Results
Percentage of rotting over storage time
Rotting % has decrease in response to 1-mcp and MAP
120
Rotting%
100
80
Control
60
MAP
40
MAP + 1-MCP
20
0
0
3
6
9
13
Days of Storage
16
8
Summary of Results
Fruit Hardness
Hardness (Kg per Cm2)
Fruits became harder in response of 1-mcp and MAP
5
4.5
4
3.5
Control
3
MAP
2.5
2
MAP + 1-MCP
1.5
1
0.5
0
3
6
9
13
Days of storage
16
9
DEMO 2
Tried Technology: MAP
Crop: Herbs
•
•
•
•
•
Chives
Rosemary
Thyme
Mint
Coriander
District: Tubas
Demonstration Team: Raed Bsharat,
Amer, and Zafaf Abu Shehadeh
Sulaiman Abu
10
Examined treatments (Types of
MAP)
Blue liners
Blue line liners
Transparent liners + 1-mcp
Green line liners
‫‪11‬‬
‫االكياس باللون‬
‫الكحلي‬
‫االكياس باللون‬
‫األخضر‬
‫االكياس باللون‬
‫األزرق‬
12
Examined quality parameters to
assess the influence of the
different treatments
1. Water loss
2. Decay by visual examination
3. Chloroses by visual examination
4. Leaf chlorophyll content
13
Summary of Results
• Best quality was obtained with the Blue liner
then Blue line liner the transparent then Green
line liners
• Longest storage period before exporting for all
tested herbs was 1.5 Week before any losses
took place.
• Results indicated that Chives can be kept in
good quality for up to 2 Week.
14
DEMO 3
Tried Technology: Proper packing and carefull handling
Crop: Tomato
District: Tulkarem
Demonstration Team: Alia Shahed, Albara’ Al Ghool, and
Shadi Salman
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Treatments
A: Plastic boxes and rough handling
B: Carton boxes and rough handling
C: Plastic boxes and careful handling
D: Carton boxes and careful handling
Data was recorded at 3 stages:
– Moment of arrival to the store
– After 1 week of storage
– After 2 weeks of storage
16
Examined quality parameters to
assess the influence of the
different treatments
• Fruit hardness
• Bruises:
– Scale: 1: No bruises, 2: few bruises, 3: much bruises
• Wounds:
– Scale: 1: No wound, 2: few wound, 3: much wound
• Decay:
– Scale: 1: No decay, 2: few decay, 3: much decay
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Plastic boxes and rough handling
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Plastic boxes and careful handling
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Similar transportation conditions
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Summary of Results
• Results have shown that:
– higher levels of decay (0.85) occurred in response to using
carton boxes and rough handling
– Minimum levels of decay (0.11) occurred in response to
using carton boxes and careful handling
21
DEMO 4
Tried Technology: MAP with cooling
Crop: Jews mallow (Fresh cut leaves)
District: Jineen, Kofr Dan
Demonstration
Hakam Salah
Team:
Naser
Abbadi,
Jawad
Zakarneh,
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Treatments
L1C4:
4 º C + Herbs liner
L2C4:
4 º C + Ordinary liner (not sealed)
L1C10: 10 º C + Herbs liner
L2C10: 10 º C + Ordinary liner (not sealed)
23
Examined quality parameters to
assess the influence of the
different treatments
Weight loss
Chloroses:
– 1: yellow – 5: Green
Dryness;
– 1: dry – 5: Fresh
• Decay
– 1: no decay – 5: full decay
• Chlorophyll content (in 10 g samples)
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Summary of Results
• Results have shown significantly better quality
at lower temperature (4ºC) particularly in the
first 2 weeks
• However, more chilling injuries occurred at this
temperature
• The use of Herbs liner has decreased decay
25
Summary of Results
D
e
c
a
y
weeks