Advances in Post-Harvest Treatments

Mohsen A. Sales

March 1, 2017

Citrus Australia – Technical Forum

IMPORTANCE OF POST-HARVEST

Tropical Fruit

12.06.2013

Pome Fruit

07.12.2013

Produce value

Production value

Experienced losses

Unmet needs

10,5 billion

by 2050 (1)

33% more

human mouths

to feed

Food supplies

need to

increase by

60% (2)

Increasing agricultural

productivity is critical but this

may not be sufficient

Waste reduction in postharvest

process at farm, retail and consumer

levels is needed

Limited land, water and increased

weather variability due to climate

change

95% of the R&D during the past 30

years focused on increasing productivity

and only 5% directed towards reducing

losses (2)

Key Figures

Sources: (1) UN March 2013 (2) FAO 2012

POST-HARVEST FOOD LOSSES in supply chain flow

Harvesting Processing Food Storage

I

Packaging Sales

III IV II V VI I

Consumption

• Mechanization

• Production

practices

• Decisions

• Moisture

• Season

(temperature)

Factors driving food losses

• Insects

• Molds

• Deterioration

• Shrinkage

• Moisture

• Temperature

• Improper

handing

• Transport

• Time (duration)

• Removal of

inedible portions

• Discarding of

substandard

products

• Visual based

rejection

• Shrinkage

• Poor handling

• Package failures

• Transportation

losses

• Packaging

failures

• Transportation

losses

• Lack of

packaging

• Improper

packaging

• Improper

portioning

• Supersizing

• Poor inventory

• Dented cans

• Seasonal items

• Temperature

• Infrastructure

• Leftovers

• Expiration dates

• Use by dates

• Impulse buying

• Infrequent

market visits

• Bulk purchase

• Poor portioning

45 % FRUIT & VEGETABLES FOOD LOSSES

IMPORTANCE OF POST-HARVEST

0% 10% 20% 30% 40% 50% 60%

Latin America

South and Southeast Asia

North Africa, West & Central America

Sub-saharan Asia

Industrialized Asia

North America & Oceania

Europe

Fruit & Vegetable Food Losses

Agriculture Post-harvest Processing Distribution Consumption

14% 15% 15%

29% 31% 32%

39%

Post-harvest + Processing + Distribution

Source: FAO 2012

If there is not an advanced PoH technology, the PoH losses are increased by 18% (difference of

PoH losses between A-B)

Considering 1$ as consumer market value for 1 kg of oranges in the market (1000$/ton)

For each ton, 180$ would not achieve the market

Assuming 9$ - estimated cost of PoH treatment per ton (average – Spanish market)

Citrus example

IMPACT OF POST-HARVEST

14% 15% 15%

29% 31% 32%

39%

Post-harvest + Processing + Distribution

+18% A B

If PoH treatment is applied, 171$ of the 180$ would achieve the market (taken PoH efficiency as 100%)

For ~10 MTons of citrus exported in the group A, the benefit PoH technology would mean ~1710 M$

In addition, fully developing PoH tech. in group B (4,1 Mtons)~712 M$

WW Citrus PoH impact amounts for ~2400 M$

-18%

WHY POST-HARVEST CARES?

Fungicides &

Disinfectant Coatings

Anti-oxidant

BIOLOGICAL

ENVIRONMENTAL

Pathological

damage

Respiration

Ethylene production

Transpiration

Physical damage

Atmospheric Changes Temperature / Humidity Oxygen / Carbon dioxide

Physiological breakdown

Because harvested fruits:

Are still living

Continue to respire

Loose water but cannot replace it

Get diseased and infect Healthy Fruits

Get injured and bruised by picking

and handling

Need rind protection to stay healthy

POST-HARVEST EVOLUTION

Mature

markets

Emerging

markets Underdeveloped

markets

Domestic market

Quick consumption

Low value market

Low profit

E.g. China, India, Brazil,

Mexico

Local market at the

level of stage 1

Higher value markets

accessible by export

It means longer

distance and extend

the fruit shelf life

Post-harvest

technology is

needed

E.g. Argentina, Perú

Local market requires

the same level of

quality than the

exported market

Consequence: the

PoH treatments do

not distinguish

between the fruit

market destination

E.g. Europe, USA

Underdeveloped

markets

Emerging markets Mature markets

Of course, intermediate steps among the described stages exist.

1 2 3 Stage 1- Production

to consumption

Stage 2- Production

to export

Stage 3- Quality

production

Sour Rot Management

Sour Rot Management

9

Sour Rot Management

10

Sour Rot Management

11

Sour Rot Management

12

Sour Rot Management

13

Sour Rot Management

14

Sour Rot Management

15

Sour Rot Management

Source: Syngenta 16

Update on Resistance

Update on Resistance

Dr. Jim Adaskavage 18

Update on Resistance

Dr. Jim Adaskavage

19

Update on Resistance

Dr. Jim Adaskavage

20

Update on Resistance

Dr. Jim Adaskavage

21

Update on Resistance

Dr. Jim Adaskavage

22

Update on Resistance

Dr. Jim Adaskavage

23

Update on Resistance

Dr. Jim Adaskavage

24

Update on Resistance

Dr. Jim Adaskavage

25

Update on Resistance

Dr. Jim Adaskavage

26

Update on Resistance - Management

Dr. Jim Adaskavage

27

Update on Resistance - Management

Dr. Jim Adaskavage

28

Storage Room Sanitations

1. Control Room

2. ClO2

3. Decon 7

4. H2O2 + quats

Room Sanitizers

30

Room Sanitizers

31

Room Sanitizers

32

Room Sanitation

33

Room Sanitation

34

Development in Bio-Fungicides

Bio pesticides

Dr. Jim Adaskavage

36

Bio pesticides

Dr. Jim Adaskavage

37

Bio pesticides

Dr. Jim Adaskavage

38

Bio pesticides

Dr. Jim Adaskavage

39

New Application Methods

Application Methods

41

Application Methods

42

Application Methods

43

Application Methods

44

New Application Methods - TBZ Residue Distribution

45

New Application Methods

46

Dr. Jim Adaskaveg of UC Riverside

Acknowledgment

47

Thank You Citrus Australia

AGENDA

49

AGENDA

50