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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

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    0

    5000

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    5 10 15 20 25 305 10 15 20 25 305 10 15 20 25 30

    0

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    90000

    95000

    Time (min)

    Totalion

    abundance

    carbondioxid

    e

    benzylisothioc

    yanate

    limonene

    breaker

    0

    10000

    20000

    30000

    40000

    50000

    60000

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    5 10 15 20 25 300

    10000

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    50000

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    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

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    130000

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    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