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Postharvest Biotechnology:SBT-KMUTT Prospects
Chalermchai WONGS-AREE
Postharvest Technology Program (PHT)
School of Bioresources and Technology (SBT)
King Mongkuts University of Technology Thonburi (KMUTT)
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KING MONGKUT S UNIVERSITY
OF TECHNOLOGY THONBURI
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ing Mongkut
King Rama IV
ather of Thai Sciences
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KMUTT ORGANIZATION
Faculty of Engineering
Faculty of Science
Faculty of IndustrialEducationand Technology
School of Bioresources and
Technology
School of Architecture
and Design
School of Liberal Arts
School of EnergyEnvironment and Materials
School of InformationTechnology
KMUTT is the first state university that is publiclyincorporated into an autonomous university
9 Schools/Faculties
Graduate School ofManagement and Innovation
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5
Research Projects in5 cluster areas
KMUTTResearch University
Materials
Science &
Engineering
Energy &
Environment
Manufacturing
& Automation
Bioscience,
Bioengineering
Food &
Biotechnology
Computational Science & Engineering, ICT, Socio - Economic
Management System
- Top 5 for Research and top 10 for TeachingBy Minist ry of Educat ion, Thai land
-
One of the Nine National Research UniversitiesBy Minist ry of Educat ion, Thai land
- KMUTT ranked 1st of Research Institution (Country Ranking)By SCIMAGO INSTITUTIONS RANK ING (SIR World Report 2011: Norm alized Impact Repo rt)
- Strength in Architecture, Bioresources, Energy, Engineering,Environment, Linguistics, Science, and Technology
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6
King Mongkuts University of Technology Thonburi
Campuses
Bang Mod (Main campus) Bang Khun Thian
Ratchaburi
Bangkok CODE
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7
Where is SBT Located on?
(80 accres)
SBT - KMUTT
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8
Master Degree
Ph.D. Degree
Academic Program
Biotechnology
Postharvest Technology
Biochemical Technology
Natural Resource Management
Systems Biology and Bioinformatics
Biotechnology Biotechnopreneur
Biotechnology Practice school
Conservation ecology
Community ResourceManagement
AgriculturalTechnologyAdaptation
Biotechnology
Postharvest Technology
Biochemical Technology
Natural Resource ManagementSBT - KMUTT
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9
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Postharvest Technologys concept
Production Harvest Processing
Fresh produce still alive
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Research Focus
SBT - KMUTT
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Postharvest Safety Postharvest Biology
Postharvest Logistics Postharvest Machinery
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Postharvest Safety
SBT - KMUTT
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Usingalternative techniques to reduce
postharvest chemical treatments
SBT - KMUTT
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Effects of cinnamon extract, chitosan coating, hot water treatment
and their combinations on crown rot disease and quality of banana
Kyu Kyu et al. 2007. Postharvest Biol. Tech. vol.45 333-340.
Control
Cinnamon
extract
(CE)(5000ppm)
Chitosan(1%)
Hot water
(HWT)(45oC for20 min)
CE+Chitosan
CE +HWT
Carbendazim
5 weeks 7 weeks 7 weeks5 weeks
Crown rot disease development of banana inoculated with the cocktail suspension of crown rotting fungi
before treating with the integrated control methods and stored at 13oC
Plant extracts/disease antogonists
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Effect of chitosan on ripening, enzymatic activity and disease
development of mango fruit
Jitareerat et al. 2007. New Zealand J. crop and Hort. Sci. (35):211-238.
Edible coating
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Mobile ready-to-eat unit
Ozone technology for reducing diseases and remaining chemical in
produce
Fresh-cut technology
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Effects of Electrical Voltages and Electrolyte Solutions
on Survival of Erwin ia carotovora and Quality of
Fresh-Cut Chinese Cabbage
500 ppm NaCl 500 ppm NaCl + 150v/30s
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Postharvest Biology
SBT - KMUTT
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- Quality Distribution
- Control ripening & senescence
- Postharvest physiological disorders
Postharvest Biochemistry and Molecular Biology
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Colour Distribution in Tropical Fresh Produce
22
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Fah-Mui
Vanda coerulea Griff. ex Lindl.
Thai Orchids Vanda Hybrids
Vanda lined blue
Vanda Red
Papilionanthe teres
Aerides multiflora
Thai native Vanda
23
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Aglycon
Substitution pattern
max
nm)
R
1
R
2
visible spectra
pelargonidin H H 494 orange)
cyanidin OH H 506 orange-red)
delphinidin OH OH 508 blue-red)
peonidin OCH
3
H 506 orange-red)
petunidin OCH
3
OH 508 blue-red)
malvidin OCH
3
OCH
3
510 blue-red)
(Robert W. Durst and Ronald E. Wrolstad
2005)
c
Generalized structure for anthocyanin pigments
24
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Butterfly pea flower King of Siam Waterlily
Red Flare WaterlilyGrape peel
Evaluations of Anthocyanin properties by pH differential method - spectrophotometer
nM
320 7005000.0
0.25
0.5
Abs
B
5845
44
529
nM
320 500 7000.0
0.25
0.5
Ab
s
D
5845
445
25
Papilionanthe teres
Aerides multiflora 25
Anthocyanin analysis in fresh produce
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Minutes Minutes
0.00
0.02
0.04
0.06
0.08
0.00
0.10
0.20
0.30
AU
0.25
5 10 15 20 25 30
0.00
0.10
0.20
0.30
0.40
0.50
0.10
0.00
0.10
0.20
0.30
0.40
5 10 15 20 25 30
5 10 15 20 25 30 5 10 15 20 25 30
5 10 15 20 25 30 5 10 15 20 25 30
5 10 15 20 25 30 5 10 15 20 25 30
0.20
0.15
0.10
0.05
0.00
1.00
0.80
0.60
0.40
0.20
0.00
0.50
0.40
0.30
0.20
0.10
0.00
0.500.40
0.30
0.20
0.10
0.00
0.60
0.30
AU
AU
AU A
U
AU
AU
AU
Crude extract
anthocyanins
C18-purified
anthocyanin
s
Saponified-
anthocyanins
Saponified-
anthocyanins
Acid hydrolysed-
anthocyanins
Acid hydrolysed-
anthocyanins
Acid hydrolysed-anthocyanins
Acid hydrolysed-anthocyanins Butterfly pea
Grape peel
Waterlily
Grape peel
HPLC-PDA Chromatrograms of sequential anthocyanin extractions
from various plants
Anthocyanin analysis in fresh produce
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PAL CHI
Anthocyaninsbiosynthesis
UFGT
ANS F3H
CHS
DFR
Va-PAL1
Va-CHS1
Va-F3H1
Va-DFR1
Va-18S rRNA1
A
B
C
D
E
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Waterlily
Hardy Waterlily
Tropical Waterlily
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Hot air treatment at 50oC for 2 hrs
Delay chlorophyll breakdown
Heat treatment for controlling chlorophyll breakdown
SBT - KMUTT
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Analysis of Aroma Volatile Patterns of Tropical
Produce
30
Abundance Volatile profiles of Holy Basil
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4 . 0 0 6 . 0 0 8 . 0 0 1 0 . 0 0 1 2 . 0 0 1 4 . 0 0 1 6 . 0 0 1 8 . 0 00
1 0 0 0 0
2 0 0 0 0
3 0 0 0 0
4 0 0 0 0
5 0 0 0 0
6 0 0 0 0
7 0 0 0 0
8 0 0 0 0
9 0 0 0 0
1 0 0 0 0 0
1 1 0 0 0 0
1 2 0 0 0 0
3 . 6 1 0
.
1 1 . 7 3 11 2 . 0 0 0
1 2 . 2 6 3
1 2 . 9 1 41 3 . 8 4 61 4 . 1 3 2
1 5 . 9 8 41 8 . 6 4 1
1 8 . 7 1 5
1 9 . 0 1 3
1 9 . 3 3 8
2 0 . 0 4 7
4 . 0 0 6 . 0 0 8 . 0 0 1 0 . 0 0 1 2 . 0 0 1 4 . 0 0 1 6 . 0 0 1 8 . 0 00
2 0 0 0 0
4 0 0 0 0
6 0 0 0 0
8 0 0 0 0
1 0 0 0 0 0
1 2 0 0 0 0
1 4 0 0 0 0
1 6 0 0 0 0
1 8 0 0 0 0
2 0 0 0 0 0
2 2 0 0 0 0
2 4 0 0 0 0
1 1 . 7 3 2
.
1 2 . 2 6 3
1 4 . 1 3 2
1 8 . 7 1 6
1 8 . 9 7 91 9 . 0 7 01 9 . 3 3 3
4 . 0 0 6 . 0 0 8 . 0 0 1 0 . 0 0 1 2 . 0 0 1 4 . 0 0 1 6 . 0 0 1 8 . 0 00
1 0 0 0 0
2 0 0 0 0
3 0 0 0 0
4 0 0 0 0
5 0 0 0 0
6 0 0 0 0
7 0 0 0 0
8 0 0 0 0
9 0 0 0 0
1 0 0 0 0 0
1 1 0 0 0 0
3 . 6 0 5
1 1 . 0 3 4
1 1 . 7 3 2
1 2 . 0 0 0
1 2 . 2 6 3
1 2 . 9 1 5
1 4 . 1 2 6
1 5 . 2 7 5 1 7 . 1 9 61 8 . 6 3 6
1 8 . 7 1 6
1 9 . 0 3 0
1 9 . 3 3 3
2 0 . 0 5 3
Time
Methyl eugenol
Eugenol
Caryophyllene
-Pinene
Green Holy basil
Hybrid basil
GC-MS Total Ion
Chromatrograms (TIC) of
essential oils of 3 holy basil
Red Holy basil
Volatile profiles of Holy Basil
110000110000110000110000110000 immature
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5 10 15 20 25 30
0
5000
10000
15000
20000
25000
30000
35000
40000
45000
50000
55000
60000
65000
70000
75000
80000
85000
90000
95000
5 10 15 20 25 30
0
5000
10000
15000
20000
25000
30000
35000
40000
45000
50000
55000
60000
65000
70000
75000
80000
85000
90000
95000
5 10 15 20 25 305 10 15 20 25 305 10 15 20 25 30
0
5000
10000
15000
20000
25000
30000
35000
40000
45000
50000
55000
60000
65000
70000
75000
80000
85000
90000
95000
0
5000
10000
15000
20000
25000
30000
35000
40000
45000
50000
55000
60000
65000
70000
75000
80000
85000
90000
95000
Time (min)
Totalion
abundance
carbondioxid
e
benzylisothioc
yanate
limonene
breaker
0
10000
20000
30000
40000
50000
60000
70000
80000
90000
100000
110000
5 10 15 20 25 300
10000
20000
30000
40000
50000
60000
70000
80000
90000
100000
110000
5 10 15 20 25 300
10000
20000
30000
40000
50000
60000
70000
80000
90000
100000
110000
5 10 15 20 25 300
10000
20000
30000
40000
50000
60000
70000
80000
90000
100000
110000
0
10000
20000
30000
40000
50000
60000
70000
80000
90000
100000
110000
5 10 15 20 25 305 10 15 20 25 30
Totalion
abundance
immature
benzylisothiocyanate
2-ethyl-1-hexanol
limo
nene
Time (min)
0
10000
20000
30000
40000
50000
60000
70000
80000
90000
100000
110000
120000
130000
140000
150000
5 10 15 20 25 300
10000
20000
30000
40000
50000
60000
70000
80000
90000
100000
110000
120000
130000
140000
150000
0
10000
20000
30000
40000
50000
60000
70000
80000
90000
100000
110000
120000
130000
140000
150000
5 10 15 20 25 305 10 15 20 25 30
carbon
dioxide
ethanol
ethylbutanoate
ethylhexanoate
ethyloctanoate
ethylbenzoate
ethylcyanate
Totalion
abundan
ce
fully-ripe
Immature Green
Breaker
Fully Ripe
GC-MS Total Ion Chromatrograms of volatiles of 3 different maturities of Pak-Mai-Lai Papaya
Volatile profiles of papaya
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Accumulation ofLe-AAT1 mRNA inTomato during fruit development
Seed
Root
Leaf
Flower
IMG MG B+3 B+5 B+7
Fruit development
Stem
BMG+C2H4
(20ppm)
Le-AAT = tomato alcohol acyltransferase produces esters
volatiles from alcohols and acids
rRNA
Recombinant Protein Analysis
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Transformed yeast
Recombinant Protein Analysis
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Acetyl COA PropionylCoA
Alcohol (mol/h/g) (mol/h/g)
Ethanol tr nd
Butanol 383 12 535 6
Hexanol 1263 35 1386 21
Heptanol 1310 135 nd
Nonanol nd nd
2-methylbutanol 916 35 1015 17
3-methylbutanol 796 4 875 69
3-met-2buten-1-ol 610 70 nt
Table Substrate specificity of the recombinant Le-AAT1enzyme
Table (continued)
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Acyl COA Acetyl COA Propionyl
CoA
Alcohol (mol/h/g) (mol/h/g)cis-2- hexenol 1000 3 670 10
trans-2-hexenol 1400 15 1285 73
cis-3-hexenol 1270 33 nd
trans-3-hexenol 850 19 nd
Benzyl alcohol 555 48 1032 47
1-phenyl ethanol 322 8 865 232-phenyl ethanol 1323 160 1760 100
Linalol nd nt
tr = present at trace amounts nt = not tested
nd = nondetectable
Table (continued)
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Intelligent Packaging
Development of Vanilla flavor during curing
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Sweating sunlight 3 h/d
& towel wrap 7-10 dKilling, 65C for 3 min
Slow drying at room temp. for 15-30 d
Conditioningin closed wood
boxes for 3 months
Pre-conditioning
1min/d for 15-20d
Development of Vanilla flavor during curing
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CHO
O
Glu
OCH3
CHO
OH
OCH3
-
glucosidase
Glucovanillin
Vanillin
Glucose
C6H12O6 +
Volatized
VanillaPerception
Quality
Precursors and the development offlavor during Vanilla curing
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Analysis of Postharvest Disorders and Senescence
40
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Scanning electron micrographs of pericarp surface of Rongrien cultivar.
D
Browning of rambutan
- Water loss
- Mechanical damage
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Browning score of the longkong fruitduring storage at room temperature
Ethylene
1-MCPEthylene scavenger
Longkong fruit drops
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Binding of ethylene molecule with the receptor unlocks the receptor
and leads to a chemical reaction in the plant tissue (diagram by Jenny
Bower, Dept. of Pomology, UC Davis).
The Benefits of 1-MCP
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When 1-methylcyclopropene (1-MCP) binds to the ethylene receptor, it does not
unlock the receptor and remains locked to the receptor preventing the binding of
ethylene and the chemical reaction does not occur (diagram by Jenny Bower, Dept. of
Pomology, UC Davis).
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1-MCP Fumigation
I t l B i i Pi l
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Treated Queen Pineapple stored at 13 C for 2 weeks
and then transferred to 25
C for 3 days
Untreated
Water
CaCl2
Internal Browning in Pineapples
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Gamma irradiated
Non-irradiated
Browning stain & Blackening vascular
P th t C ll S
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Fresh-Green Yellowing
%cell viability 87.15% 63.43% ND
Further study
*To investigate key events of cell death during fresh green to
yellowing protoplast of Chinese kale
*To investigate key events of cell death under postharvest
condition (shelf life) of Chinese kale
Postharvest Cell Senescence
P th t C ll S
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M 1 2 3 4 5 6 7 8b
23 13
9 41
6 55
2 32
2 02
Postharvest Cell Senescence
Induction of DNA laddering by heat treatment in Lycor issections
Lane M, marker
Lane 1-2, without heat treatment Lane 5-6, 1 d after heat treatment
Lane 3-4, after heat treatment immediately Lane 7-8, 2 d after heat treatment
49
Postharvest Technology of Ornamentals
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Senescence symptom of cutAnthurium
flowers
12
14
16
18
20
control 5 M 10 M 15 M 30 M 45 M
TDZ concentrations
va
se
life
(days)
b bb
a
b
b
Effect of Thidiazuron on postharvest quality of Cut Anthurium
Flowers (Anthur ium andraeanumL. Tropical)
Vase life ofAnthuriumcut flowers held in thidiazuron (TDZ)
ost a est ec o ogy o O a e ta s
50
Study on the differnece vase life and
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Study o t e d e ece ase e a d
flower abscission of Mokara orchid
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Cut rose were held in different solutions.
(1)H2O (control), (2) 250 ppm HQS, (3) 1% piper,
(4) 3% annona, (5) 250 ppm HQS + 5%suc,
(6) 1% piper + 5% suc, (7) 3% annona + 5%suc
Use of Herbal Extracts for Inhibiting Microbial growth in Holding Solution of
Cut-Rose
Normal stem
Stem with bacteria and Fungi
1 2 3 4 5 6 7
52
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Postharvest Logistics
SBT - KMUTT
S l Ch i f F i V bl d O l
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Productiongrower
Packinghouse
Packing packer
Transport
Distributiontrucker/
distributor
Marketingmarketer
Consumptionconsumer
Supply Chain of Fruits, Vegetables and Ornamentals
Production and delivery of desired quality products
Diffusion and absorption of quality expectations
54
Supply Chains and Logistics
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Cold Chain for fresh produce
Product Treacibility
Supply Chains and Logistics
Developing Sustainable Value Chains to
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Developing Sustainable Value Chains to
Increase Queensland Mandarin Exports to
Thailand
Packaging Technology and Storage System
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- Controlled atmosphere storage
- Modified atmosphere storage/coating
Packaging Technology and Storage System
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Lychee fruits were packed innylon net (A-B), PET tray
wrapping with Active bag
(C-D), LDPE bag (E-F),
Clamshell box (G-H), and
PET tray wrapping with
PVC film (I-J). All packages
were stored at 4C for 20days.
Nylon net bagPET tray + Active bag
LDPE bag
Clamshell
PET tray + PVC film
Modified Atmosphere Packaging
(MAP)
P th t T h l f S d d G i
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- Quality of germinating grains
- Storage Systems of Seeds and Grains
Postharvest Technology of Seed and Grains
Current Research and Development Activities
d50-60 DAP
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60
Tomato Seed
Mucilaginous layer
Hair
Thin-walled endospermcap / micropylar
EndospermRadicle
Testa
Cotyledon
by stereo microscope Olympus (SZ30)
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Postharvest Machinery
SBT - KMUTT
Chemical
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io and Chemical Sensors
Glucrose Sensor
Development/improvement of
postharvest
equipments
Chili Heat Detector
Quasense Co.Ltd.
SBT - KMUTT
Nondestructive technique using Near Infrared Spectroscopy (NIR)
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Summary
Storage systems
Health concerns
Logistics & Marketing
SBT - KMUTT
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Thank youfor your attention