Preservation Research on Shelf-life of Tropical fruitsBy: William TH Chang, pH.D, Steven Shih, Winnie Chan, Vinsen Huang, Cherry Lin and Simon Hsieh

Lytone Enterprsie, Inc. an Agriculture Biotechnology Company-How to extend Mangosteen shelf life for Canadian Market

HistoryFounded in 1993 at Taipei, Taiwan, ROCUse Biotechnology in the development of new products and application in Food, Feed, Agriculture, and other traditional industry.Mainly cover markets in East Asia: Taiwan, Mainland China, Thailand, Philippine, Malaysia, Indonesia, Korea and Japan, North America: Canada, USA. Applied more than 30 world wide patents since 1998, received allowance for 5 already.Major investors include the founder: Dr. William T. H. Chang, Fidelity Venture Capital, Apex Biotechnology Inc., Champion Investment Co. etc.

Research, Development, and Technical ServicesLytone has capability to perform experiments in General Microbiology, Biochemistry, and Organic Chemistry in our own GLP-lab. It serves both as a research and quality control facility for all of the products that we carry.

Business divisionsFunctional Food ingredientsAnimal Industry suppliesAgriculture Products

Post Harvest Preservation and Organic Farming ProductsAnsiP--- Ethylene BlockerKDZ--- Plant ImmunizerAzomite--- mixture of 87 elements, including enriched Rare Earth Elements, multiple physiological functions for plant and animal.Chitamin--- plant immunogen with 51% free amino acids for immediate nutrition

Gijsbert van Liemt, 1999 The world cut flower industry: Trends and prospects, SECTORAL ACTIVITIES PROGRAMME Industrial Activities Branch Working Paper, International Labor OrganizationWhy we do it?

Economic benefitsIncreased radius of shipping, increase market size by several times.Harvest later to increase the quality of fruits, Increased quality could improve price by 30-50%Sales at Off-season, increase profit several times.Reduce loss of Produce by 30%-50%

Why Thailand?

Located less than 3 wks by sea from most Big Market! Worthy of exploration! China, Japan, Korea, Russia, Canada, USA, Europe.

2. Thailand is one of the few countries in the world with commercial Fruit production almost year-around.3. Thailand has one of the best infrastructure built in to facilitate exporting agriculture produce.

Factors considered in post-harvest technologyTemperature Maturity of ProduceMoistureCO2, Light,EthylenePests, mechanical woundsSafetyCost

Process flow chart of LytoFresh

Proper temperature for each Produce is important

(Partial excerpt from UC Davis webpage: http://postharvest.ucdavis.edu/Produce/Storage/index.shtml)Common name Scientific name Storage temperature C F Relative humidity % Acerola; Barbados cherry Malpighia glabra 0 32 85-90 African hornedCucumis metuliferus 13-15 55-59 90 melon; Kiwano

Amaranth;Pigweed Amaranthus spp. 0-2 32-36 95-100 Anise;Fennel Foeniculum vulgare 0-2 32-36 90-95 Apple Malus pumila not chilling sensitive -1.1-0 30-32 90-95 chilling sensitive, 4 40 90-95 Apricot Prunus armeniaca -0.5-0 31-32 90-95 ArtichokeGlobe artichoke Cynara acolymus 0 32 95-100Chinese artichoke Stachys affinia 0 32 90-95Jerusalem artichoke Helianthus tuberosus -0.5-0 31-32 90-95 Arugula Eruca vesicaria var. sativa 0 32 95-100 Asian pear, Nashi Pyrus serotina; 1 34 90-95 Asparagus, green, Asparagus officinalis 2.5 36 95-100 Atemoya Annona squamosa 13 55 85-90

How to cool is also importantThompson, J. F., F. G. Mitchell, and R. F. Kasmire. 2002. Cooling Horticultural Commodities p.97~112. In : Kader A.

warehouseMobile FACRapid cooling (

LytoChill Mobile forced air cooler

Average time for chilling 250kg produce is1.5-3 hrCooling rate of Fruits (A) and Vegetables (B) in LytoChill. Temperature targetasparagus/corn:0; Broccoli:2; cabbage:5; Bell fruit:10; Guava/Papaya:12

Forced air cooling effect of Papaya

Forced air cooling significantly chill faster than regular cold roomComparison of cooling rate of Star Fruit(A) and Grape Fruit (B) by different methods from room temp to 10.(A)(B)

Papaya lasts longer with forced air cooler Spoilage rate of Tainong No.2 papaya after 30 days at 12, Forced air cooling lost only 2%.

Firmness of papaya after forced air cooling Comparison of Sugar level and Firmness of Tainong No.2 Papaya after forced air cooling and stored for 30 days.

Brix Lb/in2FAC11.2 0.711.2 2.3Control11.3 0.57.5 2.6*Normal sugar level of this variety is 11-12 after ripening.

Most of the produce retain more TSS level after FAC Comparison of Total Soluble Sugar in (A)Asparagus tip (B) Asparagus root and (C) sweet corn after different cooling process.(A)(B)(C)

LytoChill FAC systemLytoChill FAC can decrease spoilage rate, and decrease loss of TSS.LytoChill removes field heat rapidly, and easy to operate on the farm side, effectively extend shelf life of fresh produce.May be used in connection with other gases, reducing time required for fumigation.

Lytones capabilityPreserve fresh produce >30 days at least,Longest record is 6 months.Ocean freight send Mango, Mangosteen, Durian, start fruits, melons to NZ, AU, Canada, Japan, and Mid-East, Some vegetables also possibleYam, bamboo shoots, Horse radish, Chicory, Green Pepper, Broccoli, Tomato, etc.Some fruits for off-season sales(>3 months)Persimmons, Apple, Pear, Peach, Dates, Orange

Carambolaweight 300g~450g/fruitBrix 10~12Brixproduction season Jan. to Apr. and Aug. to Dec.

Packing 10kg/boxStorage 30-45 days 2 in cold-storage

MangoTaiwan Irwin Mangoweight 300~500g/fruitBrix 12production season May~JulPacking 6 kg/boxStorage 30days 1 in cold-stoage

Taiwan Papaya (Tainong #2)weight 800~1100g/fruitBrix 12~15production season All an year aroundPacking 10kg/boxStorage 25-35days 10 storage

Guava (Psidium molle )Pearl Guava variety weight 300~500g/fruitBrix 10~13production season all an year aroundPacking 10kg/boxStorage 30days 5~8 in cold-storage

Indian Jujube (Ziziphus mauritiana )weight 80~100gBrix 10Production season Nov~MarPacking 10kg/boxStorage 20 day 5 in cold-storage)

Thailand Fruit OfferThong DeeKhao Nam PhuengMangosteenYoung CoconutLogan

Mangosteen preservation with VHT

Major milestonesMaturity standards establishmentMaturity vs. Heat vs. treatmentsPre-VHT treatmentsPost-VHT Packaging

Various Maturity1234

Sweetness at different maturity

ObservationGreen skin does not mean not sweetAmount of reddish spots determine MaturityStage (1) to (3) takes 3 days at room temp. ripening procedure can reduce the time to 1.5 days.Stage (3) will be used as end point of maturity.

Maturity vs. Heat vs. StorageBeforeAfter

ObservationGreen fruit easily damaged by VHT, all hardened after storage. Stage (4) also hardened easily. Stage (3) still edible by 60% after 14 days.All fruits turned to stage (4) after VHT.VHT change flavor and acidity of the fruits, but not much influence on the firmness and Brix of the flesh.Stage (3) should be used for VHT

Pre-VHT treatments, before storageCKGA+KDZICEWAX

Treatment before VHT, after storageWAXICECKWAX+ICEKDZ+NTC+GA

ObservationWAX increased heat damage, as does KDZ.ICE dipping can quickly lower fruit temp and heat damage, should be allowed by Quarantine inspectors.Stage (3)+VHT+ICE now standard operation.

Storage condition after VHT13 28 days1234567

Fruit quality after VHT and storage for 3 wksG=good, N=neutral, B=bad

Example of defectsHarden skinDarken flesh and fiberousMoldyMoldy

Final resultsPlastic bag may create moldy conditionX-tend even caused off-flavor.Store at 13 for 28 D, only 59% edible.No fruit edible after 2 D out of cold Chain.Best recommendation: Maturity Stage (3), treatment by Lytofresh procedure, ice chill after VHT, No plastic bag, KDZ for antimold.

Storage trial for Canada

Safety-Service-QualityLytones Mangosteen~ 100% safe from Thailand

High maturity, ripen on TreeFresh and green stemSoft skinSkin color: pink to purplePulp color: whiteTender fiber, juicy

1. Fruit Selection- (1 day) 3. Cleaning and Washing (1/2 day) 4. Quarantine Treatment(1/2 day)5. Packing /QA (1/2 day)Loading (20 min)SOP (from Selecting to Export)Total lead time: 2.5 days! Efficient!

We buy directly from GAP Certified FarmersFarm Selection:

Fruit Selection :Size GradingColor Grading

Preservation stepsFumigation for Preservation Bag treatmentSpray Preservation bag

Lytone Standard PackingNet weight 9kg Red Basket with LT sign or,Loose PackWrapped in LDPE bag

Maintain 13 C in the container for export

Chemical Residual TestMeasuring SweetnessQA

Standard Operation Procedure designed for each produce

Arrive in Canada

What are the challenges for fresh produce export?Maximize value throughEducate supply chain managersEstablish safety record and credibility Educate Farmers to cultivate and harvest properly,Reduce retail cost to a level that equal or less than a quick lunch box.A coordinated support from Thailand government is necessary!

Problems facing exporter of fresh produceStability of supply.New market require promotion.Produce traceability may not be easy.Market access require capital investment.Phyto-sanitation reg not harmonized among nations. Can we ice chill the fruitsafter VHT? Can we control the cold chain with Gamma Ray facility?Can we coordinate with Thailand Government to promote sales in Canada/US?

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