Application of Postharvest Technologies for Fruit Crops in Taiwan

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(1)2010 AARDO Workshop on Technology on Reducing Post-harvest Losses and Maintaining Quality of Fruits and Vegetables 19-25. Application of Postharvest Technologies for Fruit Crops in Taiwan Huey-Ling Lin and Ching-Chang Shiesh Department of Horticulture, National Chung Hsing University, Taiwan, ROC. Introduction Varied climatic conditions exist in Taiwan, where fruits of tropical, subtropical and temperate origin are cultivated. From an estimated production area of 188,000 ha, about 2,256 Mt of fruits are produced annually. Particularly, the tropical fruit crops such as banana, pineapple, mango, guava, waxapple, lychee, carambola, papaya, Indian jujube and sugarapple, etc. are favored by Taiwan and foreign consumers due to high quality by improved cultivation technologies and breeding. In the twentieth century, most tropical fruits were grown in small landholdings for local consumption. Due to inadequate availability of basic infrastructure for handling, storage, and transportation, and lack of postharvest knowledge, about 9-21% of the products was lost between the orchard and the consumer (Liu and Ma, 1983). The foreign market for tropical fruit is increasing rapidly because of increasing tourism, strangeness of exotic fruit and the trend to healthy diet. Improved postharvest technologies such as optimum condition for handling, refrigeration for cooling fresh fruit, modified atmosphere packaging for prolonging storage life, airfreight, and packaging development, which have been developed in recent years, have had an important role in enabling these change to occur. The export of Taiwan tropical fruit becomes more important day by day. This situation prompted research on postharvest aspects of fruit crops, the results of which are summarized in this paper.. Current Status of Export Major countries that import fruits from Taiwan are Japan, Hong Kong, United States of America, Singapore, Canada, and China. According to the amount of export value, Japan’s share is 35% of the total, followed by Hong Kong (20%) and USA (10%). In considering the factors of geography and consumption potential, Japan is still the most important market for Taiwan. Taiwan’s fruits, including banana, lychee, guava, pineapple, carambola, and mango, are exported to foreign countries (Table 1). For a long time, banana was a major and important fruit for exporting to Japan, but the volume was in a decreasing trend in recent years. From 2003, the exporting volume was lower than 50% share in total (Table 1). In 1999, about 1000T of pineapple was exported to Japan and maintained between 400 to 950T in the following years (Table 1). The exporting status of guava, carambola, mango, and lychee was in an increasing fasion in volume. In.

(2) 20. addition, the Japanese government granted the permits of import for papaya and pitaya into the Japanese market in 2004 and 2010, respectively. The fruits with tropical flavor, long production season and high nutritional value also have a potential for future export.. Postharvest Physiology The research of postharvest physiology for tropical fruits fell behind those of temperate fruit. Until now, knowledge of biochemistry and physiology in tropical fruit has not yet fully enabled the management of postharvest handling for commercial benefit.. 1.Respiratory Behavior Based on fruit respiration and ethylene production patterns during maturation and ripening, fruits are either climacteric or nonclimacteric (Table 2). Climacteric fruits show a large increase in respiration and ethylene production which coincides with ripening, while nonclimacteric fruits show no change in respiration and ethylene production. The deterioration is different between climacteric and nonclimateric during postharvest. Removing ethylene from the atmosphere around the climacteric fruits before-climacteric-rise is the preferred method of preventing deterioration and senescence of ethylene-sensitive fruits. In particular, some guava cultivars are climacteric such as ‘Bai Bar’, ‘Jong-Shan-Yueh Bar’, ‘Li-Tzy Bar’, and ‘Dar- Dih Bar’, and some cultivars are nonclimacteric such as ‘Tai-Kuo Bar’, ‘Shyh- Jii Bar’, ‘Jen -Ju Bar’, and ‘De-Wang Bar’ in Taiwan (Lin, 1998). The ripening of climacteric guava is faster than nonclimacteric guava. Nonclimacteric guava is preferred for export, instead of climacteric guava, due to poor storage potential of the later. As with guava fruit, the respiratory behavior of carambola fruit is not clear. Table 1. Expor volume of Taiwan fruit crops. (tons) Year. Mango ＊. Japan. Guava. Pineapple Banana. Canada China. Japan. Lychee, Longan. Japan Canada Japan. Carambola. USA. USA Canada China. 1999. 35.8. 98.2. －. 1007.6. 44915. 963. 933. 1191. 2000. 101.2. 94.9. －. 835.5. 42619. 661. 576. 1910. 2001. 109.1. 117.5. －. 946.2. 25644. 765. 286. 1959. 2002. 124.2. 365.0. 4.0. 368.6. 24744. 694. 186. 2570 203. 24. 0.1. 2003. 84.8. 797.8. 27.9. 847.5. 33129. 753. 79. 2643 406. 207. 84.2. 2004. 502.3. 1589.1. 23.8. 1000.1. 18140. 531. 161. 2717 497. 393. 105.3. 2005. 481.1. 976.9. 176.3. 848.3. 15218. 278. 198. 1615 358. 396. 173. 2006. 429.9. 1173.8. 87.2. 432.7. 16022. 50.2 108.5. 1186 509. 305. 246.1. 2007. 786.8. 1682.9. 45.8. 459.5. 19142. 296.4 102.2. 1435 371. 399. 111.0. 2008. 838.1. 1302.3. 53.5. 665.5. 9154. 235.7 124.0. 624 297. 337. 150.9. 2009. 993.1. 1254.7. 208.1. 866.1. 8863. 499.7 130.9. 708 223. 213. 206.1.

(3) 21. Table 2. Fruit classification by respiratory behavior. Climacteric. Non-climacteric. Avocado. Carambola **. Banana. Lychee. Cherimoya. Longan. Guava *. Pineapple. Mango. Waxapple. Papaya. Guava *. Indian jujube Passionfruit ＊”. Li-Tzy Bar”,”Jong-Shan-Yueh Bar”, “Bai Bar”,and“Dar-Dih Bar”are climacteric, “Jen-Ju Bar”, “Shyh-Jii Bar”, “Tai-Kuo Bar”, “Shui-Jing Bar”,and “Di-Wang Bar”are nonclimacteric fruit respectively (Lin,1998). ＊＊，”Ruen-chii”and “Er-lin”may be climacteric fruits (Shiesh,1986).. Shiesh (1987) and Mitchan and McDonald (1991) suggested that carambola fruit is climacteric based on rising respiration, but Oslund and Davenport (1981) indicated that the respiration rise was induced by infection from microorganisms. They suggested that carambola fruit is nonclimacteric. It is necessary to do further research on carambola respiration behavior.. 2.Respiration and Ethylene Production In general, the rate of deterioration of harvested fruits is proportional to their respiration rate. Some tropical fruits are classified according to their respiration rate in Table 3. The respiration rate is affected by cultivation condition, maturity and climacteric status, and is also cultivar specific. As a plant hormone, ethylene regulates many aspects of growth, development, ripening and senescence. It also plays an important role in fruit abscission. Fruits are classified by respiration in Table 3 according to their ethylene production rate. There is no consistent relationship between the capacity of ethylene production and the perishability of a given fruit; however, the exposure to ethylene accelerates ripening or senescence in most fruits. Ethylene-sensitive fruits should not be mixed with ethylene-producing fruits during long-distance transport.. 3.Chilling Injury Controlling product temperature is the most important method of slowing quality loss in perishables and extending the shelf life of fruits. Exposure to undesirable temperatures results in many physiological disorders, such as chilling injury. Chilling injury occurs in some fruits (mainly those of tropical origin) held at temperatures above their freezing point and below 15℃, depending.

(4) 22. upon fruit kind. Chilling injury symptoms become more serious and noticeable upon transfer to higher temperatures. The most typical symptoms are surface and internal discoloration (browning), internal breakdown, pitting, scald, uneven ripening or failure to ripen, off-flavor, and surface decay (Table 4). Fruit maturity and cultivars may influence the susceptibility to chilling injury. Partial to complete control of chilling injury symptom development have been achieved by temperature conditioning, intermittent warming, heat treatment, polyethylene bagging, and waxing (Table 4). Table 3. Tropical fruits classified according to the respiration and ethylene production rate at 20℃. Respiration rate Group Very low Low. Level (mg/kg/hr) ＜35 35-70. Moderate. 70-150. High. 150-300. Very high. ＞300. Fruit Pineapple, Carambola Banana（green）, Lychee, Papaya, Passionfruit Mango、Guava、 Indian jujube Avocado, Banana(yellow) Sugarapple. Ethylene production rate Level Fruit (μl/kg/hr) ＜0.1 Waxapple 0.1-1.0 Pineapple, Carambola 1.0-10.0 10-100 ＞100. Banana, Mango, Guava Avocado, Papaya,Indian jujube Passionfruit, Sugarapple. ( Kader et al.,1985；Paull,1994；Postharvest project report 1993-1998). Table 4. Optimal storage temperature, approximate storage life, and CI symptom for some fruit in Taiwan. Avocado. 6-9. Approximate storage life (day) 14-28. Carambola. 1-5. 21-28. Rib browning. Atemoya. 13. 7-14. Peel browning, hardening. Nonclimacteric. 1-5. 28-35. Scald, vascular browning. Climacteric. 10. 14-21. Abnormal softening. 4. 21-28. Decay, browning. Mango(Hard mature). 8-12. 14-21. Scald, abnormal ripening. Mango(Ripe). 1-4. 28-35. Off-flavor, peel browning. Papaya. 12. 14-21. Scald, abnormal ripening. Pineapple. 10. 14-28. Internal browning. Banana. 14. 14-28. Peel browning, abnormal ripening. India jujube. 5. 10-24. Off-flavor, peel browning. Commodity. Storage temp. (℃). CI symptom Browning, decay, abnormal ripening. Guava. Lytchee.

(5) 23. Storage Potential Normally, storage potential is given as the storage life of a fruit held at its optimum storage condition. The storage potential is dependent on variety, pre-harvest condition, culture practice, maturity at harvest and storage environment. The storage life or potential of tropical fruits is shown in Table 4. Most tropical fruits only have a 7 to 35 day life after being harvested. The storage life of fruits such as carambola, nonclimacteric guava, and ripe mango exceeds 24 days, and makes them suitable for long distance export.. Controlled Atmosphere Storage and Modified Atmosphere Packaging In modified atmosphere or controlled atmosphere, gases are removed or added to create an atmospheric composition around the fruit. Usually this involves reduction of oxygen and elevation of carbon dioxide concentration. Two methods differ only in the degree of control. The beneficial effects of modified and controlled atmosphere include reduction respiration rate, inhibition of ethylene production and action, retardation of ripening and senescence, and maintenance of nutritional quality (Kader, 1994). The controlled atmosphere is not commonly used due to its high cost, and currently, there is no controlled atmosphere storage room in Taiwan. The modified atmosphere packaging is used commonly in contrast to controlled atmosphere (Lange, 2000). The oxygen and carbon dioxide concentration in packaging bag are adjusted by selection in the package materials (Beaudy, 2000; Watkins, 2000). In Taiwan, carambola, guava and waxapple are usually applied with modified atmosphere packaging during transportation (Table 5).. Heat Treatment Pre-storage heating of fruits can prevent the postharvest deterioration of commodities. The benefits obtained by a long-term (12h to 4 days) heat treatment at 38 to 46oC are superior to those obtained by short-term (up to 60 min) heat treatment at 45 to 60oC. Heat treatment before storage protects against pathogens and reduces decay. For example, the anthracnose in mango can be controlled by dipping fruit into 55oC hot water for 5 minutes (Shiesh, 1990). Heat also protects Table 5. Controlled atmosphere conditions of tropical fruits. Commodity. O2（％）. CO2（％）. Avocado Banana Mango Papaya Pineapple Atemoya Lychee. 2-5 2-5 5-7 2-5 2-5 5 5. 3-10 2-5 5-10 5-8 5-10 5-10 3-5. (Kader,1994).

(6) 24. against physiological disorder, especially chilling injury (Klein and Lurie, 1992) in fruits like avocado (Nishijima et al, 1995). Heat treatment can regulate postharvest fruit ripening while maintaining the fruit quality when shelved in ambient temperature. Finally, heat enhances the effectiveness of calcium treatment. Pre-storage heating of fruit shows promise as a nonchemical method of maintaining fruit quality.. Quarantine Disinfestations of Tropical Fruits Most tropical fruits are hosts of fruit flies or other insect pests that are subject to specific prohibitions by quarantine authorities of import countries. The purpose of disinfestations treatment is to provide an assurance to the authorities of an importing country that the commodity will be free of pests. There are many methods for insect disinfestations, including heat treatment, cold treatment, irradiation, fumigation and controlled atmosphere (Paull, 1994). A proper quarantine treatment must meet the standard of Probit 9, causing no heat injury to the commodity, and is safe to human. Some quarantine disinfestation conditions are shown in Table 6. Table 6. Quarantine disinfestations schedules of various fruit in Taiwan. Fruit. Import. Method. Mango. Japan, Korea, USA, New Zealand. VHT (46.5℃, 30min). Lychee. Japan. VHT (46.2℃, 20min）+ CT (2.0℃, 42hr). Lychee. USA. CT (1℃,15days or 1.39℃, 18 days). Carambola. USA. CT (32, 33, 34, 35°F for 10, 11, 12 and 14 days, respectively). Papaya. Japan. VHT (47.2℃). Ponkan. Japan, Korea. CT (1℃, 14 days). Pitaya. Japan, Korea. VHT (46.5℃, 30min). VHT=vapor heat treatment ; CT=cold treatment (Bureau of Animal and Plant Health Inspection and Quarantine). References 1. Lin, H. L. 1998. Studies on the ripening physiology of guava (Psidium guajava L.) fruits. PhD Dissertation. Department of Horticulture National Taiwan University. 255pp. 2. Shiesh, C. C., T. S. Lin and P. L. Tsai. 1987. Respiration and ethylene production of harvested carambola fruits (Averrhoa carambola L.). J. Chinese Soci. Hort Science. 33:139-150. 3. Shiesh, C. C. 1990. Studies on the ripening physiology and postharvest handling of ‘Irwin’ mangoes. PhD Dissertation. Department of Horticulture National Taiwan University. 313pp..

(7) 25. 4. Beaudry, R. M. 2000. Responses of horticultural commodities to low oxygen: limits to the expanded use of modified atmosphere packaging. HortTechnology 10:491-500. 5. Kader, A. A. 1994. Modified and controlled atmosphere storage of tropical fruits. Postharvest Handling of Tropical Fruits. p.239-249. AP. No.50. 6. Kader, A. A., R. F. Kasmire, F. G. Mitchell, M. S. Reid, N. F. Sommer and J. F. Thompson. 1985. Postharvest technology of horticultural crops. University of California Cooperative Extension Special Publication No. 3311. 192p. 7. Klein, J. D. and S. Lurie. 1992. Heat treatments for improved postharvest quality of horticultural crops. HortTechnology 2:316-320. 8. Lange, D. L. 2000. New film technologies for horticultural products. HortTechnology 10:487-490. 9. Liu, M. S. and P. C. Ma. 1983. Postharvest problems of vegetables and fruits in the tropics and subtropics. 10th Anniversary Monograph Series, AVRDC. 10. Mitcham, E. J. and R. E. McDonald. 1991. Characterization of the ripening of carambola (Averrhoa carambola L.) fruit. Proc. Florida State Hort. Sci. 104:104-108. 11. Nishijima, K. A., H. T. Chan, Jr. S. S. Sanxter and E. S. Linse. 1995. Reduced heat shock treatment of ‘Sharwil’ avocado for cold tolerance in quarantine cold treatment. HortScience 30:1052-1053. 12. Oslund, C. R. and T. L. Davenport. 1981. No climacteric in the starfruit. HortScience 16:60. 13. Paull, R. E. 1994. Response of tropical horticultural commodities to insect disinfestation treatments. HortScience 29:988-996. 14. Paull, R. E. 1994. Tropical fruit physiology and storage potential. Postharvest Handling of Tropical Fruits. p.198-204. AP. No.50. 15. Watkins, C. B. 2000. Responses of horticultural commodities to high carbon dioxide as related to modified atmosphere packaging. HortTechnology 10:501-506..

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