An overview of Dr. Parshant Bakshi's Israel visit

Financial assistance under: MASHAVCINADCO’s Training Centre, Volcani Agricultural Complex, Israel w. e. f. 13th February to 8th March, 2012Presentation by: Dr. Parshant Bakshi

POSTHARVEST PHYSIOLOGY OF FRESH COMMODITIES IN ISRAEL: An Overview

Contents Introduction Background and Purpose of MASHAV Lecture Schedule Principles of Postharvest Physiology Project work done during training Conclusion of project Acknowledgements Future Strategies

MASHAV - Israel’s Agency for International Development Cooperation, Ministry of Foreign

Affairs

“Genuine international partnership will not bepossible as long as there is a huge

difference in the standard of living, health,and education between nations.”

David Ben Gurion

Background of MASHAV Established in 1958 In charge of overall assistance activities technical and humanitarian aid An expression of the State of

Israel to fulfil its obligations as a member in the family of nations

Background of MASHAV The essence of a universal Jewish

value: to offer a helping hand MASHAV activities are carried out

through training programs in Israel and abroad, short-term consultancies and projects management

Over 3 lakh professionals from all over the world have participated in MASHAV training programs

Purpose of MASHAV To lead, plan and implement the State of Israel’s

development cooperation programs To provide assistance to countries in need as part of

Israel’s foreign policy To position Israel as a donor country in the

international development arena Strengthening the partnership between Israel and

the Jewish world. Promoting economic ties with developing countries Creating a bridge and acting in countries with which

Israel’s has no diplomatic relations

Uniqueness of MASHAVIsrael has a clear advantage in a number of areasExpertise based on know-howExperience – from developing to developed countryIsrael as a living laboratory of success in overcoming development challengesAdaptability to changing realitiesAbility to work as a laboratory for developing and implementing ideasIsrael is a source of know-how and technologyA network of professional technical and academic affiliates

MASHAV PDFhttp://www.mfa.gov.il/NR/rdonlyres/3959432A-DBC0-47C6-97D7-A54B337F1377/0/MASHAVPresentation2010.pdf

MASHAV official site

List of Participants

Lecture ScheduleSur-name Name Department TopicAdler Uri Organic production

consultant Organic farming

Alkalay-Tuvia

Sharon Dept. of Postharvest Postharvest pathologist – non-chemical treatments, biological control, citrus

Ben Zeev Israel Head, Plant protection diagnostic services

Postharvest pathologist - grapes, litchi, tomato

Fallik Eli Dept. of Postharvest Science of Fresh Produce

Postharvest pathologist – physical treatments, fruit-vegetables, sensory

Friedman Haya Dept. of Postharvest Science of Fresh Produce

Molecular biologist – deciduous and stone fruits

Gal Bracha Ministry of Agriculture, Extension Services Extension specialist

Gidron Liat PPIS Experts in quality standardization and quality assurance

Heler Hadar NOSHEM MarketingHickson Brett Quality Standardization & Quality

Assurance ExpertMaturity standards of fruits in Israel

Kelman Diana Dir. Information Center, Dept. of Market Research

Food microbiologist

Klein Joshua Division of Field Crops Agriculture according to the Torah

Lers Amnon Dept. of Postharvest Science of Fresh Produce

Molecular biologist ripening, senescence

Lecture Schedule

Mizrach Amos Agricultural Engineering Postharvest Engineering; Quality of fruit and vegetables

Partzelan Yaacob Dept. of Postharvest Chemist – coating materials of fresh and fresh cut products

Porat Ron Dept. of Postharvest Science of Fresh Produce

Postharvest physiologist – chilling injury, citrus

Prusky Dov Dept. of Postharvest Science of Fresh Produce

Postharvest physiologist – tropical and subtropical fruits

Rodov Victor Dept. of Postharvest Science of Fresh Produce

Postharvest physiologist – fresh cut and light processing

Sachs Ofer Director of CINADCO MarketingSela Shlomo Dept. of Postharvest Science of

Fresh ProduceFood microbiologist

Lecture Schedule

It is estimated that about one-third of the fresh produce harvested worldwide is lost at some point between harvest and consumption

According to the UN Food and Agriculture Organization (FAO), the annual world production of fruits and vegetables is about ~ 1,500,000,000 tons.

That means an average loss of ~ 500,000,000 tons of produce each year!

The main goal of postharvest research is to slow these changes as much as necessary.

The aim of this lecture is to provide the basic biological information needed to understand why fruits and vegetables deteriorate after harvest, and then to learn how to apply appropriate postharvest operation techniques in order to maintain quality and reduce losses.

First, a few basic principles1. Fresh fruits and vegetables are living tissues that are subject to

continuous changes after harvest! Some of these changes are desirable, but most are not wanted.

2. After harvest – fruits are detached from the mother plant and do not ‘enjoy’ anymore from continuous supply of water and nutrients. Therefore, after harvest, fruits depend on their own carbon and water reserves and become perishable – they loose water and dry matter!

Biological factors involved in deterioration

Respiration Ethylene production Compositional changes Water loss Physical damage Physiological breakdown Pathological breakdown

RespirationRespiration is the process by which stored organic materials

(carbohydrates, proteins, fats) are broken down into simple end products with a release of energy

C6H12O6 + 6 O2 → 6 CO2 + 6 H2O + 686 kcal heat

It results in loss of food reserves, loss of flavor, especially sweetness, loss of salable dry weight, and release of heat that increases the costs of refrigeration, and release of CO2 thus, requiring extensive ventilation

Respiration involves degradation of food reserves, especially sugars, in order to produce chemical energy (in the form of ATP and NADH) needed to maintain cellular metabolic activity

Respiration

In general, the rate of deterioration of harvested commodities is proportional to their respiration rate:

Commodities with high respiration rates will have short potential storage livesCommodities with low respiration rates will have long potential storage lives

Respiration

Horticultural Products Classified According to Their Respiration Rates

According to their respiration behavior during maturation and ripening, fruits are classified to either climacteric or non-climacteric

Climacteric fruits – show a large increase in respiration and ethylene production during ripening.Non-climacteric fruits – show no change with low respiration and ethylene production rates during ripening.

Respiratory phases of climacteric and non-climacteric fruit

Climacteric and non-climacteric fruits

Ethylene Ethylene (C2H4) is a simple gaseous organic molecule As a plant hormone, it is involved in regulation of

growth, ripening, senescence and abscission processes Ethylene is naturally synthesized in plants, but also

evolves from engines and fires It is biologically active at very low concentrations in the

range of ppm levels

Ethylene Biosynthesis Pathway

ACS and ACO are the key regulatory enzymes in ethylene biosynthesis

ACC synthase

ACC oxidase

SAM synthase

MethylationPolyaminesynthesis

Autocatalytic Production of EthyleneIn climacteric fruit, the natural increase in ethylene production during ripening stimulates its own synthesis – a phenomenon called “autocatalytic production of ethylene”

In some climacteric fruits, such as avocado, banana, melons, pears and tomatoes, the autocatalytic positive feedback may increase ethylene production rates by 1,000 x fold during ripening

Exposure to external ethylene also enhances autocatalytic production of ethylene and ripening!

Regulation of Ethylene BiosynthesisGenerally, ethylene production increases: With maturity at harvest After physical damage (dropping, wounding) In decayed fruit At increasing temperatures up to 30C During stresses (water stress, chilling, etc.) On the other hand, ethylene is reduced by: Low storage temperatures Reduced O2 levels (below 8%) Elevated CO2 levels (above 2%)

Atmospheric EthyleneBeside its own biosynthesis, harvested produce may be exposed to

atmospheric ethylene Sources for atmospheric ethylene include exhaust from trucks and forklifts, pollution from

industrial activity and burning of fuels, fires, and from nearby ripening climacteric fruit

Beneficial Uses of Ethylene in Postharvest

Commercial postharvest applications of ethylene are used to:1. Promote full and uniform ripening of bananas, avocado, mango and green-

harvested tomatoes2. Promote color change (degreening) in citrus fruit

Optimal Conditions to Promote Ripening

Considerations to achieve uniform ripening:Temperature between 18-25C RH about 90-95% Ethylene concentration between 1-100 ppm Duration of treatment between 1-5 days Adequate air circulation in ripening room Ventilation and air exchange to prevent excess accumulation of CO2

Ripe and “Ready To Eat” Mango Fruit

Sources of EthyleneEthylene could be applied to ripening rooms from:Industrial gas cylinders (including explosive-proof ethylene mixtures in inert gases without presence of oxygen) Ethylene generators (produce ethylene from dehydration of ethanol by heating)

C2H5OH – H20 C2H4 Ethylene releasing agents (‘Ethephon’)Use of ripen fruit

* It should be cautious that mixtures of ethylene gas in air may be explosive at concentrations of 3.1-32%!

Undesirable Effects of EthyleneAs the main ‘ripening’ and ‘senescence’ hormone, ethylene has detrimental effects on postharvest storage and quality:Accelerates leaf senescenceAccelerates ripening and fruit softeningAccelerates flower wiltingAccelerates abscissionStimulates sprouting of tomatoCauses leaf and peel disorders

Preventing the Deteriorative Effects of EthyleneMeasures to reduce ethylene effects: 1. Eliminate the sources of ethylene: Do not hold stocks of ripen fruit near ethylene sensitive commoditiesUse electric powered forkliftsThe truck loading area should be isolated from handling and storage areas.Remove decayed pellets of fruitDo not smoke or burn fires in the packinghouse area

Preventing the Deteriorative Effects of Ethylene2. Ventilation: Harvested produce synthesize ethylene. Therefore, simple ventilation (using an intake fan and a passive exhaust) can effectively remove excess ethylene3. Ethylene absorbers: Ethylene may be absorbed from storage rooms by using chemical scavengers, such as potassium permanganate and charcoal4. Inhibition of ethylene action: Use of 1-MCP. 1-MCP was developed 10 years ago, and is a very effective inhibitor of ethylene. It is now being licensed for use in fruit and vegetables.

Commercial products of 1-MCP

EthyBlock® – for use with ornamentalsSmartFresh® – for use with fruit and vegetables

Compositional ChangesCompositional changes that occur during ripening and continue after harvest: Changes in pigments:Loss of chlorophyll (green color) – is desirable in fruit but not in vegetables.Development of carotenoids (yellow and orange colors) – desirable in various fruits, such as apricots, peaches, citrus, tomatoes, etc.Development of anthocyanins (red and blue colors) - desirable in various fruits, such as cherries, strawberries, etc.

Water LossWater loss is a main cause of deterioration because it results in:Direct loss of salable weightLoss in appearance (wilting and shriveling)Loss of textural quality (softening, crispness)

Small fruit have large surface-to-volume ratios, and especially suffer from water loss!

Water Loss and ShrivelingShriveling

Control

Ways to reduce water loss after harvestLow temperatures High RH Prevent surface injuries Application of waxes or other coatings Wrapping with plastic films

Reduction of water loss and shrinkage using plastic liners

Physical DamagePhysical damage (surface injuries, bruising, vibration damage) is a main contributor to deterioration The damaged areas becomeBrown (because leakage of phenolic compounds),Accelerate water loss, Stimulate ethylene production, and Provide sites for pathogen invasion

Bruising damage in apple, nectarine and cherry

Bruising and skin abrasion in guava and banana

Physiological BreakdownPhysiological disorders may develop following storage under undesirable conditions or as a result of improper pre-harvest management leading to ‘weak’ fruit with nutritional imbalances.

Chilling injuries Freezing injuries Heat damage Low humidity Low O2 injuries High CO2 injuries

Physiological disorders caused by improper storage conditions

Chilling InjuriesTropical and subtropical fruits are sensitive to low non-freezing temperatures below 15CThe most common symptoms of chilling injuries includeSurface and internal browningPittingWater soaked areasUneven ripening or failure to ripen Development of off flavorsIncreased decay incidence

List of fruit and vegetables tolerant or sensitive to chilling

Chilling InjuryCitrus

Avocado

Peach

Mango

Chilling Injury

GuavaPineapp

le

Banana

Freezing Injury Storing produce below their freezing point causes immediate collapse of the tissue and complete loss

Heat Injury Caused by exposure to direct sun light or excessively high temperatures. The symptoms include bleaching, surface burning, uneven ripening and softening.

Low humidity (desiccation)Storage under low humidity conditions may enhance disorders related to desiccation and senescence

Nutritional ImbalanceCertain disorders may develop after harvest because of nutritional deficiencies. E.g. bitter pit and water core symptoms in apples are related to deficiency in calcium

Pathological Breakdown One of the most obvious symptoms of deterioration is

growth of pathogens Healthy fruit are mostly resistant to pathogens, but

senesced and damaged fruit become susceptible to infection

Infection by pathogens became a very serious problem in postharvest handling in recent years, since health authorities consistently reduced the permitted residue limits (MRL’s) for chemical fungicides

P. expansum Rhizopus Botrytis

Colletotrichum

Phytopthora P. digitatum Alternaria

Summary- Postharvest Physiology Changes

Respiration Ethylene production Compositional changes Water loss Physical damage Physiological breakdown Pathological breakdown

CA Storage

Acidity

Fruit Firmness

Colorimeter

Anoxia

Organoleptic in Date

Sensory Evaluation Chamber

HPLC

Molecular Marker

Molecular Marker

Atomic Absorption Spectrophotometer

Project Work

RESPONSE OF STORAGE TEMPERATURE AND PACKAGING ON

POSTHARVEST LIFE OF SWEET PEPPER (Capsicum annum L.) CV.

DINAMO

Participants

Dr. Parshant BakshiCo-ordinator

Ms. Loan Nguyen Ms. Lily Chebet Kiptoo

Ms. Gordana BudanovicMs. Natalia Portilla Araya Mr. Lorentso Lemonjava

Introduction

Introduction

ObjectiveTo investigate the effect of storage temperatures and packaging on weight loss, firmness, CO2 and O2 concentrations, TSS and taste of yellow pepper cv. Dinamo

Materials and Methods

Materials and Methods

Pentrometer

Gauge for thickness

Periodical Observations of Trail

Oxybaby instrument

Electronic Balance Refractometer

MethodsProcedure

15 peppers per treatment

2 temperatures 4 treatments per

temperature

Results and Discussions

Weight Loss (7°C and 20°C) 7°C was a better temperature to prevent weight loss Both simple and perforated polyethylene prevented better weight loss

% w

eigh

t los

s

Presentation of Results

Firmness (7°C and 20°C)At 7°C and 20°C, firmness of the pepper reduce after 14 days of storage

Firm

ness

(mm

)

CO2 LevelFigure 3. Effect of storage temperature and packing material on CO2 (%) of sweet pepper cv. Dinamo

CO

2 (%

)

Total Soluble Solids (TSS)

Polyethylene was the material that prevents an increase of the TSS on both temperatures

7°C

20°C

Figure 4. Effect of storage temperature and packaging on TSS of sweet pepper cv. Dinamo at 70C and 200C

T.S

.S (0

B)

Decay (%)D

ecay

(%)

Conclusions It is thus concluded that Temperature was the

major factor in determining the post-harvest performance of yellow pepper

The storage of pepper at 7 °C and packaging produced to be the best for extending its postharvest life

The packaging materials studied here are not proved to be beneficial for pepper

Poster Presentation of Findings

Salient Findings Water is applied directly to the root zone of the plants The unbagged fruits stored at 20 0C showed maximum shrivelling Fungal attack was seen in polyethylene bags with perforations at 20 0C The fruits stored in polyethylene bags at 20 0C showed CO2 injury The fruits stored at 20 0C in polyethylene bags without perforation

showed orange colour, whereas those stored in perforated bags didn't show any colour change (i.e. they are yellow after 2 weeks)

The unbagged fruits stored at 7 0C are crispy with sweet taste, while those stored at 20 0C are bitter in taste without crispness. It was also found that the fruits stored in bags at 7 0C are less sweet than those without bag under same temperature

Drip Irrigation

Drip Irrigation: A Modern Method

Water is applied directly to the root zone of the plants Water is applied at frequent intervals at precise quantities based

on Crop Water Requirements Water is applied through a low-pressure pipe network comprising

Mains, Sub-mains, Laterals and Emitting DevicesFruit CropsAlmond, Apple, Arecanut, Indian Gooseberry, Ber (Zizyphus),

Banana, Cashew, Custard Apple, Cherry, Fig, Guava, Grape, Litchi, Lemon, Sweet Lime, Mango, Orange, Olive, Papaya, Pomegranate, Pear, Peach, Pistachio, Pineapple, Sapota, Strawberry, Jack Fruit

Layout of Drip Irrigation System

Strawberry Under Drip Irrigation

Hanging Strawberry in Israel

Hanging Strawberries

Grapes under Drip Irrigation

Olive Under Drip Irrigation

Drip in Young Citrus Orchard

List of Courses for 2013

List of Courses for 2013

S.No Title Date1. Postharvest physiology of fresh

produceFebruary 2013

2. Integrated Pest Management April, 20133. Food Security & Grain storage June, 20134. Vegetable production in Greenhouses October, 20135. Animal Transboundary & Emerging

DiseasesDecember, 2013

List of courses for 2013 is as below. The exact dates can be scanned by the volcani web site ( www.agri.gov.il ) to see the publication and information about the courses

No one can apply to the courses until its published

Future Strategies

Future Strategies Regulation of fruit color and aroma Controlled atmosphere (CA) storage of fruits Impact of pre-harvest and postharvest factors on shelf life and

postharvest quality of fruits Non destructive measuring of quality and maturity Environmental friendly packaging using nanotechnology Consumer and traders quality preferences in each country Cost and return of the investment of post harvest technologies Postharvest Physiology of horticultural produce Ethylene management during ripening and storage of fruits

Future Strategies Application of conventional and biotechnological processes to the

development of improved varieties having high production potential with high quality attributes and resistance to biotic and abiotic stresses;

Research into mechanization of the processing of unexploited indigenous as well as exotic crop species;

Diversified and economic methods of utilizing fruits and vegetables and processing of their wastes; studies on biodegradable and zero oxygen permeability packaging materials;

Technological improvement of the minimal processing of fresh produce

Acknowledgements Hon’ble Vice Chancellor, Registrar and Authority of

SKUAST-Jammu for sanctioning my deputation and allowing me to attend this International R&D Course on Postharvest Physiology, Pathology and Handling of fresh Commodities

MASHAV, ARO and CINADCO for selecting my candidature to attend this course and all the support during my stay in Israel

To Contact

Call: 00-91-9419101601Email: [email protected]: www.krishisandesh.com

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