Báo cáo nghiên cứu khoa học " Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management " pot

Table 1: Average fruit weight as of the 19/4/2008 Sample description Traditional Supply Chain average fruit wt g New Supply Chain average fruit wt g Metro Cool Supply Chain average fr

CARD P ROJECT 050/04 VIE

Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and

supply chain management

Fruit Quality Comparisons of Three Cat Hoa Loc Mango

Supply Chains in Southern Vietnam

By Robert Nissen 1 , Ms San Tram Anh 2 , Ms Tran Thi Kim Oanh 2 , Mr Vu Cong Khanh 2 & Mr Ngo

Van Binh 2 ,

1 Queensland Department of Primary Industries and Fisheries (DPI&F) , Maroochy Research

Station, PO Box 5083 SCMC, Queensland, Australia, 4560

2 Southern Sub-Institute of Agricultural Engineering and Post-Harvest Technology (SIAEP), 54

Tran Khanh Du Street, District 1, Ho Chi Minh City, Vietnam

F RUIT Q UALITY C OMPARISONS OF T HREE C AT H OA L OC M ANGO

S UPPLY C HAINS IN S OUTHERN V IETNAM

Robert Nissen1, Ms San Tram Anh2, Ms Tran Thi Kim Oanh2, Mr Vu Cong Khanh2 & Mr Ngo Van Binh2,

1 Queensland Department of Primary Industries and Fisheries (DPI&F) , Maroochy Research Station,

PO Box 5083 SCMC, Queensland, Australia, 4560

2 Southern Sub-Institute of Agricultural Engineering and Post-Harvest Technology (SIAEP), 54 Tran

Khanh Du Street, District 1, Ho Chi Minh City, Vietnam

INTRODUCTION

In Southern Vietnam, traditional wet market supply chains for agricultural fresh food are now giving way

to new supermarket-led supply chain systems The rapid transformation in the fruit and vegetables sector is due to the meteoric rise of supermarkets, hypermarkets, superstores, neighborhood stores, convenience stores, discount stores in Southern Vietnam This change is impacting on both the upstream and downstream agricultural food supply chain participants through demands for safe, high quality and sustainable-produced fresh products and the greatest impact is being felt by the small farmers of southern Vietnam Problems with traditional procurement supply chain practices include low- or no product standards, supply inconsistencies, highly variable transaction costs and limited or sequestered market information

Supermarkets are now setting new procurement practices and supply systems which focus on reducing costs and improving quality to enable them to sell at lower prices This will allow them to win over consumers and obtain a larger share of their target market The ability of many small farmers, collectors and wholesalers in the Mekong Delta of Vietnam to meet safe food levels and quality demands of domestic and overseas supermarkets can only be obtained through investing in improvements in their production and supply chain practices

Implementation of new production and post–harvest practices and the modernisation of these supply chains may prevent some small farmers from participating Many small farmers will have to develop risk minimisation strategies, such as forming groups, implementing new crop management and production systems, improved packaging, more efficient transport methods and handling practices to provide a safe, competitively priced quality product Understanding how to develop new supply chains and where to make changes is essential if farmers and all chain participants are to benefit This CARD Project set up experiments to evaluate the benefits of developing new improved supply chains for mango in Southern Vietnam with farmer groups The Cat Hoa Loc Mango

METHODOLOGY

This CARD Project set up three different value/supply chains This was done to demonstrate to the CARD project participants (farmers to retailers) the effects each supply chain product flows had on fruit quality

The mango variety “Cat Hoa Loc” was chosen as the variety to test and develop new value/supply chains for, as it’s highly regarded and sought after by Vietnamese consumers

Fruit assessments were carried out at the SIAEP laboratory in Ho Chi Minh City After passing through each of the respected supply chains a 100 fruit sample was taken on two occasions, Experiment 1 on

14th May 2008 and Experiment 2 on 1st June 2008

Two separate experiment times were set up to verify the results obtained from the three supply chains

SUPPLY CHAINS TRIALED

Three different value/supply chains were trialed These were:

• Traditional supply chain (no change in technology or supply chain practices)

• New supply chain (new improved pre- and post-harvest technologies)

• Metro Cash and Carry cool supply chain (New improved pre- and post harvest technologies) Due to extreme difficulties in tracking the fruit from the wholesale markets to retailers in Ho Chi Minh City, it was decided that fruit samples be obtained when the fruit reached the wholesale markets in Ho Chi Minh City for the Traditional and New supply chains Fruit samples for the Metro chain were obtained from Metro Cash and Carry Supermarkets after travelling the full length of the chain (See Figure 1, 2 and 3)

T RADITIONAL AND N EW S UPPLY C HAIN M APS

For the Traditional and New Supply Chains without a cool chain component, a 100 fruit sample was collected from the Cat Hoa Loc Mango Cooperative, Tien Giang province in Vietnam and transported to SIAEP laboratory in Ho Chi Minh City by truck, whilst the rest of the fruit continued down the chain to the retail market and consumer The sampled fruit was placed in a room at SIAEP laboratory, temperature 28-30oC, until ripe and then their quality assessed

Figure 1 Traditional supply chain map

Transport by motorbike

Wholesaler

HCMC

Transport by Truck

Bamboo basket

Graded & pack in 35kg bamboo baskets

Grade & pack in 35kg

bamboo baskets and

display for sale

Transport by motorbike

Figure 1 New supply chain map

Transport by motorbike

Wholesaler

HCMC

Transport by Truck

Graded & pack in single layer fiberboard trays

Transport by motorbike

Retailer

Consumer

Fruit lowered carefully to ground and stems trimmed

to 5-10mm in length and sap drained from upside down fruit

Bamboo baskets used but only 3 fruit layers deep and each fruit separated by paper

Fruit sanitised, and

treated for

post-harvest diseases

Sample taken on 18/4/2008 by SIAEP in HCMC

Figure 3 Metro supply chain map

M ETRO C OOL S UPPLY C HAIN M AP

For the Metro Cool Supply Chain fruit were transported from the pack house in Cai Be, Tien Giang Province by air conditioned van (20-25oC) to Metro warehouse where the fruit were temporary placed in the Metro warehouse cool room at 5-10oC for 6-8 hours The fruit were then transported to the supermarkets by a cold truck before 6:00 am of the next day, and displayed for sale at 20-25oC Fruits were collected from the supermarkets and placed in a cool room (20oC) at SIAEP laboratory until fruit ripened

Transport by motorbike

Graded & pack in single layer plastic trays

Transport Metro cold truck to supermarkets

Metro supermarkets and displayed

at 20-25oC Consumer

Fruit lowered carefully to ground and stems trimmed

to 5-10mm in length and sap drained from upside down fruit

Bamboo baskets used but only 3 fruit layers deep and each fruit separated by paper

Fruit sanitised, and

treated for

post-harvest diseases

Sample taken on 18/4/200 by SIAEP in HCMC

HARVESTING PROCEDURES AND PROCESSES

T RADITIONAL S UPPLY C HAIN

Fruit were harvested in the traditional manner on the 16/4/2008 Fruit are plucked from the tree by hand or harvest stick and packed into rigid bamboo baskets These fruit baskets are then transported to the collector residence by motorbike Fruit are then graded according the wholesalers standards, placed in 35 kg rigid bamboo baskets for transport by truck to the wholesale markets in Ho Chi Minh and samples collected on the 18/4/2008

N EW AND M ETRO C OOL CHAIN

Fruit were harvested on the 16/4/2008 with a 20cm in length stalk either by cutting fruit from tree with secateurs or by hand and breaking fruit off leaving a long stalk Fruit were then placed into small bamboo baskets lined with paper Baskets of fruit were then gently lowered to the ground by rope Fruit were then removed and the stalk length cut to about 7cm Harvested fruit then had their stems cut

to 5-10 mm in length, while being held upside-down Fruit were then placed on paper on the ground in the shade of the tree canopy to allow the sap to drain Once the sap had stopped oozing from the fruit, they were then packed gently into the rigid bamboo baskets with each fruit separated and baskets packed no higher than 3 layers deep and taken to the packing shed by motorbike If fruit the stems were too long, they were re-cut at the packing shed to the correct length of 5-10mm Once the fruit reached the packing shed, they were sanitised and washed in clean fresh water within 24 hours of harvesting Fruit were graded by size and suspected immature fruit eliminated by flotation method Fruit were then immersed in a 52oC clean hot water dip for 5 minutes to prevent fruit quality losses from post harvest diseases Temperature was carefully controlled to within 0.5°C to prevent fruit damage

An accurate thermometer was used to monitor temperatures in various parts of the dipping tank Fruit were then placed on sorting benches and fan dried, sorted and graded according to quality standards, then packed into single layer trays (fiberboard cartons) and transported overnight to the Metro Cash & Carry Retail market in Ho Chi Minh City were the 100 fruit samples were collected on the 18/4/2008 and taken to SIAEP laboratory

External quality measurements for Experiment 1 were carried out on storage days 1, 3, 5, 6, 8, 10, and for Experiment 2, storage days 2, 5, 10 All fruit sampled from each supply chain were from Class 1 grade All internal fruit quality analysis was carried out once the fruit had ripened for both Experiments Assessments undertaken were:

• Average fruit weight in grams

• percentage moisture loss over time

• Skin colour (measurements taken using a Minolta Chromometer CR 200 and expressed as L a

b values)

• External quality measurements rated using the hedonic scale (1-9)

o External fruit appearance

o Visible area of external damage on the fruit:- Rub marks, abrasion damage, bruising or pressure marks and sapburn recorded

o Visible insect damage:- grub chew marks, thrip and mite damage etc

o Visible disease damage:- anthracnose damage area, stem end rot area, bacterial black spot and dendritic spot etc

• Internal quality measurements

o Flesh colour (measurements taken using a Minolta Chromometer CR 200 and expressed as L a b values)

o Sensory evaluation (taste, flavour and appearance ratings were based on the hedonic scale of 1 to 9

o Firmness was measured by hand held Effegi Penetrometer FT 001 using an 11mm tip and force calculated as kg per cm2

o Titrateable Acid measured using 10g of flesh and added 100mL of double distilled water and macerated This solution was then filtered through cotton wool and 10 mL of juice was collected and 2 drops of phenolphalayene indicator was added and titrated with Sodium Hydroxide (NaOH) 0.1 normal solution until colour change occurred

o Total soluble solids or degree Brix, was measured using a temperature compensation hand held Atago Refractometer Model N-1E

• Vitamin C content was measured using Association of Analytical Chemists (AOAC) International method 967.21 Procedure used was:

• Take 10 gram of fruit flesh and grind with 5 mL Metaphosphoric-acetic solution

• Remove all sample and place into a 100mL flask and add Metaphosphoric-acetic solution until it reaches 100mL and shake

• Filter through absorbent cotton or rapid paper

• Take 10ml of the above solution and place into a 100mL glass beaker

• Titrate this solution with 2,6 diclorophenol indophenolat natri until pink colour appears This takes about 2 minutes to occur (note number ml = X)

• Count amount of 2,6 DCPIP need to titrate 1mg acid ascorbic

ƒ + Take 2mL standard acid ascorbic solution add 5mL Metaphosphoric-acetic

ƒ +Titrate with 2,6 diclorophenol indophenolat natri until pink colour

2 minute (note number ml : y)

• Titrate blank sample with 2,6 diclorophenol indophenolat natri until pink colour appears This takes about 2 minutes to occur (note number ml = B)

Calculation

Content of Vitamin C =

P v

V F B X

100 )

ƒ X: number of ml 2,6 diclorophenol indophenolat natri titrate sample

ƒ V: extracting solution volume ( V = 100mL)

ƒ v: extracting solution volume to titrate (v = 7mL)

AVERAGE FRUIT WEIGHT

There were no significant differences between the three chains based on fruit weight sampled on the 18/4/2008 plus one day Table 1 below indicates the average fruit weight for each supply chain

Table 1: Average fruit weight as of the 19/4/2008

Sample description Traditional Supply

Chain average fruit wt (g)

New Supply Chain average fruit wt (g)

Metro Cool Supply Chain average fruit wt (g)

FRUIT WEIGHT LOSS

For the Traditional and New Supply Chains, the fruit weight rate loss was greater than the sampled fruit from the Metro Cool Supply Chain (Figures 4 and 5) Storage temperatures for the Traditional and New Supply Chains were similar There were no significant differences between the Traditional and New Supply Chains for fruit weight loss over time for both Experiment 1 and Experiment 2 but when comparing the Metro Cool Supply Chain to the Traditional and New Supply Chains for Experiment 1, the weight loss rate was reduced by about 35% and for Experiment 2 the weight loss rate was reduced

by about 61% Therefore, keeping mango fruit cool down the supply chain significantly reduces fruit weight loss and extends shelf life by at least 2 to 3 days in the high humid temperature conditions in Southern Vietnam The hot dip treatment of mango fruit to prevent post-harvest diseases did not appear to affect the fruit weight loss rate Both the Traditional and New Supply Chains had similar fruit weight loss rates over time for Experiment 1 and 2, but the fruit weight loss for the Metro Cool Supply Chain was significantly slower for both Experiment 1 and 2 (Figure 4 and 5)

Traditional supply chain New supply chain Metro cool supply chain

Figure 4 Comparison of the percentage of fruit weigh loss rate in for the Traditional, New and Metro

Cool Supply Chains for Experiment 1

Storage days +1 at 28-30oC after reaching wholesaler

Traditional New Metro

Figure 4 Comparison of the percentage of fruit weigh loss rate in for the Traditional, New and Metro

Cool Supply Chains for Experiment 1

COLOUR READINGS

Minolta Chromameter CR 200 was used to determine skin colour changes of the sampled fruit The colour space measurements are:- L* colour space (positive values indicate lightness and negative values indicate darkness), a* colour space (positive values indicate red hue as opposed to negative values indicate greenness), and b* colour space (positive values indicate yellow and negative values indicate blue)

Figure 5 L* a* b* colour space difference ∆E* ab

Figure 5 Colour diagrammatic representation of L* a* b* colour space values

Note: Colour show here may not be a true representation of colour observed by the naked eye as these colours patches are dependent computer, screen and printer settings used to display or print this report

S KIN C OLOUR R EADINGS

By looking at skin colour from the different supply chains, we have we have tried to determinate the effects on freshness Survey work conducted by the CARD Project 05004/ VIE found:

• Wholesalers prefer to purchase mangoes with long stalks (>10cm) attached, this is a sign of freshness

• Wholesaler also prefer to purchase mangoes that are light green all over in colour as this is a sign of freshness

• Under high temperature and high humidity conditions, mangoes in Vietnam ripen very quickly and also breakdown quickly due to disease (anthracnose and stem end rots)

• Mango fruit in Vietnam do not ripen evenly due to the high temperatures during the ripening phase (> 27oC)

• Fruit are often force ripened in temperature above 35oC by wholesalers

• Consumers in Vietnam prefer to eat Cat Hoa Loc mango fruit that have about 60 to 80% yellow skin colour and a 40% to 20% very light green skin colour

• Consumers regard this green skin colour a sign of freshness

E XPERIMENT 1 C OLOUR S PACE R EADINGS

Comparison of representative colour space patches of fruit samples taken from the Traditional Supply Chain, New Supply Chain and Metro Cool Supply Chain for Storage Day 1 and when fruit were classed

as full ripe for Traditional Supply Chain – Storage Day 6, New Supply Chain – Storage Day 8 and Metro Cool Supply Chain – Storage Day 11 (Figures 6)

Tradition Supply Chain New Supply Chain Metro Cool Supply Chain

Storage Day 1

(L* 57.58, a* -14.20, b* 33.20)

Storage Day 1 (L*60.35, a* -15.77, b* 33.89)

Storage Day 1 (L* 58.87, a* -16.21, b* 31.13)

Storage Day 3

(L* 59.71, a* -13.89, b* 32.74)

Storage Day 3 (L*62.21, a*-14.13, b*35.39)

Storage Day 3 (L*6.38, a*-15.70, b*32.60)

Storage Day 6

(L* 61.96, a* -8.70, b* 39.09) (L*64.37, a*-8.44, b*41.75) Storage Day 6 (L*62.70, a*-14.66, b*35.23) Storage Day 6

Storage Day 8 (L* 61.37, a* -8.16, b* 41.28) (L*64.42, a*-12.27, b*40.78) Storage Day 8

Storage Day 11 (L* 64.48, a* -2.97, b* 44.45) Figure 6 Comparison of representative colour space patches of fruit samples taken from the Traditional Supply Chain, New Supply Chain and Metro Cool Supply Chain for Experiment 1

Note: Colour show here may not be a true representation of colour observed by the naked eye as these colours patches are dependent computer, screen and printer settings used to display or print this report

EXPERIMENT 2 COLOUR SPACE READINGS

Comparison of representative colour space patches of fruit samples taken from the Traditional Supply Chain, New Supply Chain and Metro Cool Supply Chain for Storage Day 1 and when fruit were classed

as full ripe for Traditional Supply Chain, New Supply Chain and Metro Cool Supply Chain – Storage Day 9 (Figure 7)

Storage Day 9 (L* 63.74, a* -10.27, b* 40.27) Figure 7 Comparison of representative colour space patches of fruit samples taken from the Traditional Supply Chain, New Supply Chain and Metro Cool Supply Chain for Experiment 2

Note: Colour show here may not be a true representation of colour observed by the naked eye as these colours patches are dependent computer, screen and printer settings used to display or print this report

SKIN L*COLOUR SPACE VALUES

Traditional supply chain New supply chain Metro cool supply chain

Figure 8 Comparison of the average L* colour space values for the Traditional, New and Metro Cool

Supply Chains for Experiment 1

66

Traditional supply chain New supply chain Metro cool supply chain

Figure 9 Comparison of the average L* colour space values for the Traditional, New and Metro Cool

Supply Chains for Experiment 2 For Experiment 1, fruit sampled for the Traditional (L* 57.58), New (L* 58.87) and Metro Cool Supply Chains (L* 60.35) were of similar colour space lightness (Figure 6 and 8) Fruit from the Metro Supply Chain achieved a slightly lighter colour (L* 64.48), 5% lighter than fruit from the Traditional (L* 61.73) and New Supply Chains (L* 61.96), Figure 6 and 8 Fruit from the Traditional and New Supply Chains lightened in colour at a similar rate, while fruit from the Metro Cool Supply Chain quickly lightened in

colour up until storage day 3, then slowed till storage day 6, and increased at a similar rate to storage day 8 (Figure 8 ) The final L* colour space for the New Supply Chain dropped due high levels of disease attack (Figure 8) Fruit of the Traditional Supply Chain fruit decayed quickly due to large areas

of the fruit being attacked by disease in Experiment ,1 therefore fruit could not be assessed past storage day 6

For Experiment 2 for the Traditional Supply Chain fruit did not change colour (lighten) at the same rate compared to the New Supply Chain and Metro Cool Supply Chain due to disease attack (Figure 9) Fruit from the Traditional Supply Chain were darker in colour on sample day 11

For Experiment 1 and Experiment 2, the hot water dip treatment for disease and did not appear to affect the rate at which the fruit lightened in colour for all three chains

S KIN A * C OLOUR SPACE VALUES

Storage days +1 at 28-30oC after reaching wholesaler

Figure 10 Comparison of a* colour space values for the Traditional, New and Metro Cool Supply

Chains for Experiment 1

Storage days +1 at 28-30oC after reaching wholesaler

Figure 11 Comparison of a* colour space values for the Traditional, New and Metro Cool Supply

Chains for Experiment 2

All fruit sampled from the Traditional, New and Metro Cool Supply Chains in Experiment 1 and 2 were

of similar green colour a* -14.20, a* -15.77, a* -16.21, a*-16.73, a* -15.76 and a* -16.07 respectively (Figure 10 and 11) For Experiment 1 (Figure 10), the a* colour space values for fruit in the Traditional and New Supply Chains less green and ripened quickly at storage day 6 and storage day 10 respectively compared to the Metro Cool Supply Chain For the Metro Cool Supply Chain storage days

8 to 10 there was a very rapid colour change from with fruit loosing their greenish colour In Experiment

2 the Metro Cool Supply Chain fruit failed to achieve the same colour space levels and were still greenish at storage day 10 (Figure 11) The Metro Cool Supply Chain treatment appears to have decreased the rate at which the a* colour space changed and the fruit loose their green colour

S KIN B *C OLOUR SPACE VALUES

Storage days +1 at 28-30oC after reaching wholesaler

46 Traditional supply chain

New supply chain Metro cool supply chain

Figure 12 Comparison of b* colour space values for the Traditional, New and Metro Cool Supply

Chains for Experiment 1

48

Traditional supply chain New Supply chain Metro cool supply chain

Figure 13 Comparison of b* colour space values for the Traditional, New Supply Chains and Metro

Cool Supply Chain for Experiment 2

The Traditional Supply Chain fruit in both Experiment 1 and 2 did not achieve the same yellow colour levels compared to fruit from the New Supply Chain and Metro Cool Supply Chain (Figures 12 -18) Fruit from the Metro Cool Supply Chain coloured the slowest in both Experiment 1 and 2 (Figures 10-18) In Experiment 2 the fruit from the Metro Cool Supply Chain were 10% and 14% lower in yellow colour than the Traditional and New Supply Chains respectively (Figure 13)

The Traditional Supply Chain fruit skin wrinkled severely due to water loss compared to the New and Metro supply chain for Experiment 1 and 2 Fruit from the Metro supply chain ripened the slowest in both Experiment 1 and 2 (Table 2 & 3) In Experiment 1 the Metro supply chain fruit attained a slightly deeper yellow colour (b* 44.45) compared to the Traditional (b* 39.09) and New Supply Chains (b* 41.28), but in Experiment 2 the fruit were greener and less coloured that the Traditional and New Supply Chains In both Experiment 1 and 2, skin colour for the Traditional Supply Chain did not achieve an even yellow colour all over the fruit due to fruit breakdown from disease (Figure 5, 6, 7, 8 & 9)

Fruit in The Metro Cool supply Chain ripened at a slower rate, therefore employing a cool chain under the high temperature humid conditions in southern Vietnam has had a significant effect in reducing mango fruit respiration rates and the ripening process as well as controlling the rate of disease infestation

Figure 14 Experiment 1 comparison of fruit skin colour storage day 6

Traditional chain

Figure 15 Experiment 1 comparison of fruit skin colour storage day 8

Figure 16 Experiment 1 Metro supply chain fruit skin colour storage day 10

Traditional chain

Figure 17 Experiment 2 comparison of fruit skin colour storage day 5

Figure 18 Experiment 2 comparison of fruit skin colour storage day 9

New chain Metro chain

METRO chain

Traditional chain New chain

Traditional chain

DEFECTS AND DISEASE INCIDENCE

E XPERIMENT 1

For Experiment 1, fruit collected from the Traditional Supply Chain system had the highest level of disease infestation - about 15% of the fruit sampled were infected with disease, compared to 6% for the Metro Cool Supply Chain and 0% for the New Supply Chain at storage day 1 (Figure 19) By storage day 6, 93% of the fruit in the Traditional Supply Chain were infected with disease compared to the New Supply Chain with 55% and the Metro Cool Supply Chain 5% of fruit infected On storage day 8 and storage day 10 for the Metro Supply Chain, the amount of fruit affected by disease increased rapidly from 6% to 33% (storage day 8) and 63% (storage day 10) respectively (Figure 1)

In the Traditional and New Supply Chains, fruit were saleable for only 4 days before disease severely affected the fruit quality Therefore, fruit from the Traditional and New Supply Chains were not assessed on storage day 8 and storage day 10 The mango diseases, Anthracnose, Stem End Rot and Black Spot were the major diseases observed These diseases spread rapidly from fruit to fruit and the percentage rate increase per day of fruit being infected with disease for the Traditional Supply Chain was 22%, 29% for the New Supply Chain and 24% for the Metro Cool Supply Chain Measurements taken on the disease area and rate of increase in size per day were 22% for the Traditional Supply Chain, 16% for the New Supply Chain and 11% for the Metro Cool Supply Chain

E XPERIMENT 2

For Experiment 2, the amount of fruit affected with disease was; Traditional Supply Chain - 15%, New Supply Chain 10% and Metro Cool Chain 20% By storage day 4 the Traditional Supply Chain had increased to 60%, New Supply Chain 30% with the Metro Cool Supply Chain remained at 20% (Figure 20) By storage day 8, the amount of fruit affected by disease for the Traditional Supply Chain was 95%, New Supply Chain 75% and Metro Cool Supply Chain increased by 10% to 30%

Fruit from the Traditional and New Supply Chains were not assessed on storage day 10 due to the fruit breaking down from Anthracnose, Stem End Rot and Black Spot diseases Fruit from the Metro Cool Supply Chain were assessed on storage day 10 and the amount of fruit with disease had increased from 33% to 55% These diseases also spread rapidly from fruit to fruit with 23% percentage rate increase per day of fruit being infected for the Traditional Supply Chain, 25% for the New Supply Chain and 12% for the Metro Cool Supply Chain Measurements taken on the disease area and rate of increase in size per day for Experiment 2 were slightly greater than Experiment 1 with a rate of 25% for the Traditional Supply Chain, 17% for the New Supply Chain and 13% for the Metro Cool Supply Chain

P OSTHARVEST D ISEASE C ONTROL M EASURES

Comparison for the number of fruit infected with disease (Anthracnose, Stem End Rot and Black Spot) for the Traditional Supply Chain (control, no postharvest disease treatment) and New Supply Chain (hot water dipping treatment for disease control) on storage day 8 (final measurements) we found a reduction in fruit disease infection rate for experiments 1 and 2 of 41% and 48% respectively Comparing for the number of fruit infected with disease (Anthracnose, Stem End Rot and Black Spot) for the Traditional Supply Chain (control, no postharvest disease treatment) to the Metro Cool Supply Chain System (Hot water dipping plus the implementation of a cool chain), final measurements storage day 8 (Traditional) to storage day 10 (Metro) we found for Experiment 1 and 2 a reduction in fruit disease infection rate of 32% and 42% respectively, while comparisons based on storage day 8 for the Traditional Supply Chain and Metro Cool Supply Chain System showed in greatest decrease in infection rates of 64% and 68% respectively

Comparison of the New Supply Chain (hot water dipping treatment for disease control) to Metro Cool Supply Chain System (Hot water dipping plus the implementation of a cool chain) for storage day 8 for Experiment 1 and 2 showed the number of fruit infected was 39% and 46% less Fruit from the Metro Cool Supply Chain in Experiment 1 and 2 for the first 6 storage days had no increase in the amount of disease affecting the fruit (Figures 18 and 19)

Storage days +1 at 28-30oC after reaching wholesaler

100

Traditional Supply Chain New Supply Chain Metro Cool Supply Chain

Figure 19 Comparison of the percentage of the fruit affected by disease in Experiment 1 for the

Traditional Supply Chain, New Supply Chain and the Metro Cool Supply Chain

Storage days +1 at 28-30oC after reaching wholesaler

Traditional Supply Chain New Supply Chain Metro Cool Supply Chain

Figure 20 Comparison of the percentage of the fruit affected by disease in Experiment 2 for the

Traditional Supply Chain, New Supply Chain and the Metro Cool Supply Chain

Comparing the increase in disease area per day (rate at which disease spread on the fruit) for the Traditional Supply Chain (control, no postharvest disease treatment) and New Supply Chain (hot water dipping treatment for disease control) on day 8 we found a reduction in fruit disease infection rate for experiments 1 and 2 of 83% and 73% respectively (Figures 21 and 22) Comparing the increase in disease area per day (rate at which disease spread on the fruit) for the Traditional Supply Chain (control, no postharvest disease treatment) final measurement day 8 to the Metro Cool Supply Chain System (Hot water dipping plus the implementation of a cool chain) day 10 we found for Experiment 1 and 2 a reduction in fruit disease infection rate of 81% and 71% respectively, but comparisons based

on day 8 for the Traditional Supply Chain and Metro Cool Supply Chain System showed in greatest decrease in infection rates of 88% and 79% respectively

Comparison of the New Supply Chain (hot water dipping treatment for disease control) to Metro Cool Supply Chain System (Hot water dipping plus the implementation of a cool chain) for day 8 for Experiment 1 and 2 showed the area of infection per fruit was 28% and 22% less

Storage days +1 at 28-30oC after reaching wholesaler

60

Traditional Supply Chain New Supply Chain Metro Cool Supply Chain

Figure 21 Comparison of the percentage of the area of the fruit affected by disease in Experiment 1 for

the Traditional Supply Chain, New Supply Chain and the Metro Cool Supply Chain

Storage days +1 at 28-30oC after reaching wholesaler

80

Traditional Supply Chain New Supply Chain Metro Cool Supply Chain

Figure 22 Comparison of the percentage of the area of the fruit affected by disease in Experiment 2 for

the Traditional Supply Chain, New Supply Chain and the Metro Cool Supply Chain

FRUIT EXTERNAL APPEARANCE

Rating of fruit appearance using the hedonic scale (1-9) in Experiment 1 showed that the fruit of the Traditional Supply Chain did not reach acceptable levels (Figure 21) Fruit shriveled due to significant moisture loss Disease levels were also high and the and severely affected the fruit appearance Most fruit were un-saleable by storage day 6 Fruit of the New Supply Chain and Metro Supply Chain were highly desirable Fruit of the New Supply Chain achieved an excellent appearance, scale rating 8 on storage day 5 and then dropped slightly to 7 (Figure 21) and a similar effect was also found with the fruit from the Metro Cool Supply Chain The mango fruits of Metro Cool Supply chain remained fresh, green, hard, and brightly green colour upon ripening the colour changed to nice yellow as did the fruit from the New Supply Chain

For Experiment 2 fruit of the Traditional Supply Chain also shriveled due to significant moisture loss and disease levels were also high, severely affected fruit appearance and saleability (Figure 22) The New Supply Chain and Metro Supply Chain fruit had a nice appearance and were highly desirable The fruit

of Metro supply chain remained fresh, green, hard and bright green colour The fruit of the New Supply Chain ripened normally achieving a nice yellow colour (Figure 22)

8

Traditional Supply Chain New Supply Chain Metro Cool Supply Chain

Figure 21 Comparison of fruit external appearance in Experiment 1 for the Traditional Supply Chain,

New Supply Chain and the Metro Cool Supply Chain

Storage days +1 at 28-30oC after reaching wholesaler

Traditional Supply Chain New Supply Chain Metro Cool Supply Chain

Figure 22 Comparison of fruit external appearance in Experiment 2 for the Traditional Supply Chain,

New Supply Chain and the Metro Cool Supply Chain

INTERNAL QUALITY CHARACTERISTICS

FLESH COLOUR

Minolta Chromameter CR 200 was also used to determine flesh colour changes of the sampled fruit from each supply chain in Experiment 1 and 2

E XPERIMENT 1 COLOUR SPACE READINGS

Comparison of representative colour space patches of fruit samples taken from the Traditional Supply Chain, New Supply Chain and Metro Cool Supply Chain for Sample Day 1 and when fruit were classed

as full ripe for Traditional Supply Chain - Sample Day 6, New Supply Chain - Sample Day 8, and Metro Cool Supply Chain - Sample Day 11