Postharvest management for quality and safety: Chili

1. Postharvest management for quality and safety:Chili AmaraChinaphuti PhD. Post harvest &Products processing Research & Development Office Department of Agriculture, Ministry of Agriculture and Cooperation Bangkok, Thailand E-mail: amarachina@yahoo.com, amara.c@doa.in.th

2. outline • Quality need for consumer and market • Cause of quality losses • Management to reduce loss

3. Quality need for • consumer and market

4. Chili (Capsicum spp) Family : Solanaceae • Clean free from any contaminants • Fresh • Shape and size as indicated for their varity • No disease and insect pest damage • No damage from chilling injury • Chili is good for consumption transporation • and storage

5. Chili divide by color • Green, dark green and • light green • Red , Orange, Yellow

6. Nutrition of Chili Important substances • Capsaicinoid • capsaicin • Dihydrocapsaicin • Nordihydrocapsaicin • Homodihydrocapsaicin • Homocapsaicin • Capsaicin was found 97%

7. Property of Chili Capsaicin is regulated by CODEX not lower than900Scoville Slightly hot medium hot hot Very hot Thai chili contain capsaicin as high as 50,000-100,000 scoville

8. Vitamin C contain 87-90 mg /100 gm chili • Carotrenoid Yellow substance • Ascorbic acid

9. Fresh Chili • Very fresh • standard size • Free from pesticide residues • Free from microorganism contamination • No damage fruit contain in the same packaging

10. Dried Chili • Free from mycotoxin contamination • Free from microorganism contamination • Free from pesticide residues • Free from flith

11. Loss of Chili cause byDiseases • Bacterial soft rot - Erwiniacarotovora. Subsp. Carotovora • Anthracnose - Collectrotrichumcapsici, C. gloeosporiodesPenz

12. Gray Mold- Botrytis sp. • Alternaria rot – Alternaria sp.

13. Anthracnose caused 30% loss in Chili • Loss due to fruit fly about 30% Grower use chemical control to reduce loss. Consequently, pesticide residue problem occurred.

14. Postharvest loss cause by physiological alteration • weight loss – 3.5%/day at temp.24 °C • - 0.5% /day at temp. 8 °C

15. Postharvest management to reduce losses • Harvest • Harvest when it ready toharvest • Harvest in the morning • Harvest by hand into basket • Transport to the packing shed

16. Postharvest • Sorting to remove the damaged fruit • Cleaning with water and may be chlorinated • to a chlorine conc. Of 75 to 100 ppm • Air drying to remove the excess water

17. Packing house and storage • Prevention from fungi • -Dip chili in warm water (53-55 °C ) • for 4minutes • Store at 7-13 °C ,RH 90 to 95% • Store at 20-25 °C, RH >95% increase • color intensity • Chili is subject to chilling injury at temp. • below 7 °C

18. Packaging • Grading - Only red color • - Red, green and yellow • - only green

19. Not good practice

20. Fresh chili Fresh consumption Processing • Pesticide residues • microorganism Dried chili Chili powder Chili paste plicker • Pesticide residues • microorganism • Mycotoxin

24. Reduce microorganism • Physical method dipping in warm water • Biological Method • Herb extract • Antagonistic microorganism • Bacterial substances

29. Thank you