8TH

MEETING OF THE COMCEC AGRICULTURE WORKING GROUP

ANKARA OCTOBER 2016

SUDAN EXPERIENCE IN Reducing Post harvest losses

SALAH BAKHIET& WIDAD ABDELRAHMAN

Reducing Post harvest losses in Horticultural crops

(Case study: Mango)

Introduction

Although Sudan is considered as self satisfied in animal

wealth, fruits and vegetables and some cereals

( sorghum, millet and ground nut), but it is still suffering, like any other world countries, from post harvest and food losses through the supply chain.

Cont, • The wide range of climate, rainfall, soils and altitude

give the different regions of Sudan a vast potential for growing wide range of horticultural crops.

• Areas under vegetable production estimated to be more than 500 thousand acre with annual production estimated to be 3895 thousand tons.

• Areas under fruit trees production estimated to be more than 350 thousand acre with annual production 3483 thousand tons.

• In spite of favorable horticulture climatic conditions in Sudan, including enough water and adequate nutrients in the soil, production is low and post-harvest losses are high.

Estimated losses in cereals through out the supply chain (2014-2015) (SUDAN)

Production 17%

Handling and storage 23%

Preparation and packing 14%

distribution

12%

Consumption

34%

Amount of estimated losses in fruits and vegetables, through out the supply chain (2014-2015) (SUDAN)

Type Production (000 tons)

Losses (000 tons)

Prodc. H & S P& P Dist. Cons. Total

Fruits 3483 592 209 697 174 418 2090

Vegetables 3895 662 234 779 195 467 2337

Prodc. = Production, H & S = Handling and storage, P & P = Preparation and Packing, Dist. = Distribution, Cons. = Consumption,

Amounts of Fruit losses (000 tons), through out the supply chain (2014-2015) (SUDAN)

592, 28%

209, 10%

697, 34%

174, 8%

418, 20%

production

Handling and stoarge

Preparation andpacking

Distribution

Consumption

Amounts of vegetable (000 tons) losses through out

the supply chain (2014-2015) (SUDAN)

662 28%

234 10% 779

33%

195 9%

467 20%

production

Handling and stoarge

Preparation andpacking

Distribution

Consumption

A case study-mango

Effectiveness and suitability of vapor heat

treatment in disinfestations of mango fruit

from fruit flies

• Countries importing mango require disinfestations treatment against fruit flies as a quarantine regulation.

• Temperature higher than 45 °C kills eggs and larvae of fruit flies.

• Vapor heat treatment (VHT) is required for sterilization of mango from fruit flies.

Fruit flies

Infested fruits

Control operations require considerable thought in Sudan because pests and diseases within farms and from farm gate to packing shed or refrigerated transport cause considerable damage to unprotected fruit. At this point a clearly defined harvesting mature green stage for different varieties must be set as a minimum standard.

VHT?

• It is a method of heating fruit with air saturated with water vapor at temperatures of 40-50 °C to kill insect egg and larvae as quarantine treatment before fresh market shipment (Lurie, 1998).

Materials and methods

Places of work:

• VHT at Sudan’s Center for Sterilization of Horticultural Exports , Khartoum.

• IPM Center of the ARC, for Entomological work .

• Food Research Center, at Khartoum North for Fruit quality analysis.

Treated Fruits:

• Five lots each 3 - 4 tons of green mature mango cultivar Abu Samaka were harvested from te production areas in different months during February 2014 - March 2016. Also artificially infested fruits were treated with the five lots.

VHT treated fruits Artificially infested fruits

Objectives of the study

• To study effectiveness and suitability of the VHT for disinfestations of the mango cultivar Abu Samaka from fruit flies for export.

• To verify efficiency of the VHT unit new in the country.

• In the treatment, VHT unit (Sanshu Sangyo Co. Ltd., Model EHK-1000) was used RH in the treatment chamber was maintained at 99.7% and the temperature of the fruit pulp was raised gradually to reach 46.7c ͦ in 5 hours then kept at this degree for 30 minutes before cooling. Hydro-cooling was used for 20 minutes and the treated fruits were removed to the ambient room temperature.

• RH in the chamber and fruit pulp temperature were sensored, monitored on digital screen and recorded at 5 minutes intervals by a computer software. Five sensors (CHINO Co. Ltd., Pt100), and other three Wireless sensor probes (T&D Co. Ltd., Model RTR-52) were functioned to measure fruit pulp temperature.

• Pre and post treatment samples were taken from each treated lot for fruit fly detection (sample size of 12 fruits) and fruit quality studies (sample size of 36 fruits).

fruit quality analysis • Fruit samples of four treatments were stored at 13º±1ºC and 85-

90% RH and the observations were taken every five days during storage(20 -30 days). The Parameters measured were:

• Respiration rate (mg CO2 / Kg – hr).

• Peel color (score).

• Weight loss (%).

• Flesh firmness (Kg/cm²).

• Content of ascorbic acid (%).

• Content of total soluble solids (%).

• Mean titratable acidity (%).

• Reducing sugar (%).

• Shelf life (days).

Table 1. Effectiveness of vapor heat treatment (47.6 c ͦ for 30 minutes at 99.7% RH) in disinfestations of mango fruit, cv. Abu Samaka, from fruit flies.

sample

size/

treatment

in pieces

No. of

treatments

Treatments Mean no. of

fruit fly ± SD

(per

treatment)

Species of

fruit fly

12 5 VHT of naturally infested

fruits in the treated lot

0 -

12 5 Untreated naturally

infested fruits in the lot

7.5 ±2.5 B. dorsalis

12 5 VHT of artificially

infested fruits in the lot

0 -

12 5 Untreated artificially

infested fruits

297±49 B. dorsalis

Table 2. Mean respiration rate (mg CO2 / Kg – hr) of vapor heat treated (46.7 c,ͦ 30 min, 99.7% RH) and untreated mango fruit,

cv. Abu Samaka during storage (13º±1ºC and 85-90% RH).

Time of

storage in

days

Treated Untreated SE (±) Significance

0 45.23 45.6 0.912 NS

5 89.07 95.2 0.437 ***

10 142 159.1 4.053 *

15 156 136.4 1.012 ***

20 125.2 83.67 1.986 ***

Table 3. Mean score of peel color of vapor heat treated (46.7 c ͦ, 30 min,

99.7% RH) and untreated mango fruit, cv. Abu Samaka during storage

(13º±1 c ͦ and 85-90% RH).

Time of

storage in

days

Treated Untreated SE (±) Significance

0 1 1 NS

5 1.6 2.8 0.186 *

10 2.43 4.3 0.434 *

15 3.43 5.2 0.341 *

20 4.21 5.9 0.447 *

Table 4. Mean weight loss (%) of vapor heat treated (46.7 c ͦ30

min, 99.7% RH) and untreated mango fruit, cv. Abu Samaka during storage (13º±1 c ͦand 85-90% RH).

Time of

storage in

days

Treated Untreated SE (±) Significance

0 0 0 NS

5 2.6 2.5 0.51 NS

10 3.17 5.6 1.084 NS

15 5.03 10.4 0.579 **

20 8.17 14.9 0.312 ***

Table, 5. Mean flesh firmness (Kg/cm²) of vapor heat treated (46.7 c ͦ, 30

min, 99.7 % RH) and untreated mango fruit, cv. Abu Samaka during

storage (13º±1 c ͦ and 85-90% RH).

Time of

storage in

days

Treated Untreated SE (±) Significance

0 2.5 1.6 0.449 NS

5 1.8 1.17 0.256 NS

10 1.36 0.6 0.052 ***

15 0.95 0.34 0.087 **

20 0.47 0.23 0.055 *

Table 6. Mean content of ascorbic acid (%) in vapor heat treated (46.7 c ͦ, 30 min, 99.7 % RH) and untreated mango fruit, cv. Abu Samaka during storage

(13º±1 c ͦ and 85-90% RH).

Time of

storage in

days

Treated Untreated SE (±) Significance

0 33.73 33.47 0.56 NS

5 29.17 24.7 1.184 *

10 26.4 18.9 1.384 *

15 19.5 16.3 1.56 NS

20 17.1 12.87 1.044 *

Table 7. Mean content of total soluble solids (%) in vapor heat treated (46.7

c ͦ, 30 min, 99.7 % RH) and untreated mango fruit, cv. Abu Samaka during storage (13º±1 c ͦ and 85-90% RH).

Time of

storage in

days

Treated Untreated SE (±) Significance

0 10 10 1.058 NS

5 12.6 14.33 0.787 NS

10 16.5 18.2 1.227 NS

15 17.5 18.9 1.15 NS

20 18 20.5 0.924 NS

Table 8. Mean titratable acidity (%) in vapor heat treated (46.7 c ͦ, 30 min, 99.7% RH) and untreated mango fruit, cv. Abu

Samaka during storage (13º±1 c ͦ and 85-90% RH).

Time of

storage in

days

Treated Untreated SE (±) Significance

0 3.2 2.67 0.423 NS

5 2.6 2.0 0.445 NS

10 2.1 1.3 0.231 NS

15 1.4 0.74 0.181 NS

20 0.83 0.28 0.035 *

Table 9. Mean reducing sugar (%) in vapor heat treated (46.7 c ͦ,

30 min, 99.7% RH) and untreated mango fruit, cv. Abu

Samaka during storage (13º±1 c ͦ and 85-90% RH).

Time of

storage in

days

Treated Untreated SE (±) Significance

0 3 3.1 0.153 NS

5 3.7 4.9 0.483 NS

10 4.3 5.2 0.231 NS

15 4.9 6.4 0.42 NS

20 5.5 6.9 0.289 *

Conclusion

Vapor heat treatment at 46.7c for 30 min. RH of 99.7% was effective in sterilization of mango cultivar AbuSamka from fruit flies. The treatment did not adversely affect the fruit market quality and increased the shelf life (reduced fruit losses).

Thank You