Suchergebnisse

Chili (Capsicum frustescens), popularly known as bird's eye chili or 'siling labuyo' in the Philippines, is one of the most popular spices grown in the country. Chilies are commonly used during meals as condiment to add flavor and spice to local viands. Chilies are produced across the country mostly for domestic consumption but some are also exported. Fortunately, the chili industry has no rejection notifications and has great potential to expand. To develop GAP on fresh chili and GMP on dried chili aiming for high value domestic and export markets and to develop supply chain management in postharvest, available data and information on chili were gathered. Likewise, interview of chili growers and processors and production site visits were conducted. Different supply chains were drawn from the interviews wherein the growers/processor, buyer/trader/assembler, wholesaler, retailer, and consumers are the main players. Quality and safety issues along the value chain were identified and the main concerns were on the non-compliance to GAP, lack of knowledge on the specific chili variety planted, fluctuating market price, and marketing. Along with these, best practices and other suggestions were given to improve the current state of the chili value chain. Compliance and implementation of national GAP and other standards will greatly enhance production and postharvest practices to reduce problems on quality and safety of produce. Compliance will also be enhanced if 'price premiums' are given to complying farmers. For the processing aspects, compliance with GMP and standards will improve the operation and management of the processing plants and broaden their market potentials locally and internationally. Lastly, with government's intervention, a shorter supply chain can be developed by linking growers directly to specific trading centers and/or institutional buyers to address marketing issues, and to mediate in the relationship of farmer and buyers/traders to provide security and to avoid price distortions. Government support are also needed to initiate research activities to provide reliable data and information to further support development of best practices for production, postharvest and processing of chili.

The study was conducted to determine the efficacy of 1-methylcyclopropene (1-MCP) postcutting treatment on fresh-cut 'Sinta' papaya (Carica papaya L. cv. 'Sinta') in maintaining its storage quality using two packaging forms commonly used commercially namely PET plastic tray wrapped with LDPE stretchable plastic film, and PET clamshell plastic containers. Freshcut 'Sinta' papaya cubes at Peel Colour Index 5 (yellow with tinge of green) were packaged using plastic tray wrapped with plastic film and clamshell plastic containers.1-MCP gas was introduced post-cutting inside the packaging to a final concentration of 2.5 nL L-1. The freshcuts were stored at 10°C and 95% RH. Samples were evaluated for headspace C2H4 (HS-C2H4), headspace CO2 (HS-CO2), polygalacturonase (PG) activity, total reducing sugars, firmness, color (as luminosity), water-soaking, visual quality rating (VQR) and microbial load. In both packaging types, lower PG activity and total reducing sugars were observed in 1-MCP treatments compared with controls at certain storage days. In plastic tray-film packaging, lower HS-C2H4 levels were observed in 1-MCP treated fresh-cuts compared with the control. In clamshell packaging, significant differences in water-soaking, luminosity and VQR at days 2 and 3 were observed between 1-MCP treated and control fruits. All of the treatments, on day 2 of storage, complied with European Union countries' limits on aerobic plate counts (7 log), yeasts and molds counts (5 log) and coliform counts (3 log). To the best of our knowledge, this is the first study on the efficacy of 1-MCP post-cutting treatment on fresh-cut papaya of the 'Sinta' variety and also the use in a 1-MCP study of the packaging forms mentioned.

The study was conducted to determine the efficacy of 1-methylcyclopropene (1-MCP) post-cutting treatment of fresh-cut 'Sinta' papaya (Carica papaya L. cv. 'Sinta) in maintaining its storage quality using two packaging forms commonly used commercially namely PET tray wrapped with LDPE stretchable plastic film, and PET clamshell plastic containers. Fresh-cut 'Sinta' papaya cubes at Peel Colour Index 5 (yellow with tinge of green) were packaged using plastic tray wrapped with plastic film and clamshell plastic containers. 1-MCP gas was introduced post cutting inside the packaging to a final concentrations of 2.5 nl/L. The fresh cuts were stored at 10 deg C and 95% RH. Samples were-evaluated for headspace C2H4 (HS-C2H4), headspace CO2 (HS-CO2) polygalacturonase (PG) activity, total reducing sugars were observed in 1-MCP treatments compared with controls at certain storage days. In plastic tray-film packaging, lower HS-C2H4 levels were observed in 1-MCP treated fresh-cuts compared with the control. In clamshell packaging, significant differences in water soaking, luminosity and VQR at days 2 and 3 were observed between 1-MCP treated and control fruits. All of the treatments, on day 2 of storage, complied with European Union countries' limits on aerobic plate counts (7 log), yeasts and molds counts (5 log) and coliform counts (3 log). to the best of knowledge, this is the first study on the efficacy of 1-MCP post cutting treatment on fresh-cut papaya of the 'Sinta' variety and also the use in a 1-MCP study of the packaging formS mentioned.