chalermchai_kuliah tamu 2012

8/11/2019 Chalermchai_kuliah Tamu 2012

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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

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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

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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

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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

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0.00

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5 10 15 20 25 30

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

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0.20

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1.00

0.80

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0.500.40

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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

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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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95000

Time (min)

Totalion

abundance

carbondioxid

e

benzylisothioc

yanate

limonene

breaker

0

10000

20000

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5 10 15 20 25 305 10 15 20 25 30

Totalion

abundance

immature

benzylisothiocyanate

2-ethyl-1-hexanol

limo

nene

Time (min)

0

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20000

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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

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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

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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

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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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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

chalermchai_kuliah tamu 2012

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