Báo cáo Nghiên cứu khoa học Nam Roi Pomelo Quality Guide

Nam Roi Pomelo Quality Guide By R. J. Nissen1, Nguyen Duy Duc2, Dr Nguyen Minh Chau3 1Department of Primary Industries and Fisheries, Queensland, Australia & 2Southern Sub Institute of Agricultural Engineering and Post-harvest Technology, & 3Southern Fruit Research Institute, Vietnam CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 2 Acknowledgements The authors wish to acknowledge that funding to produce this quality guide was provided by the AusAID Collaboration of Agricultural and Rural Development (CARD) Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management”. Contributing authors are: DPI&F R.J. Nissen SOFRI P. Hofman Dr. Nguyen Minh Chau S Ledger Ms. Le Thi Thu Hong Ms Nguyen Trinh Nhat Hang SIAEP Mr. Do Minh Hien Mr. Nguyen Duy Duc Ms. Tran Nguyen Lien Minh Professor Luu Trong Hieu Ms Nguyen Thi Ngoc Truc Professor Nguyen Tho Mr Doan Hun Tien Mr Vu Cong Khanh Mr. Nguyen Thanh Tung Mr Le Minh Hung Mr Pham Hoang Lam Mr Ngo Van Binh Mr. Le Quoc Dien Mrs Tran Thi Ngoc Diep Mrs Nguyen Vu Hong Ha MS San Tram Anh Ms Tran Thi Kim Oanh The Department of Primary Industries and Fisheries (DPI&F), the Southern Sub institute of Agricultural Engineering and Post-harvest Technology (SIAEP) and Southern Fruit research Institute has taken every care in preparation of this publication, the DPI&F, SIAEP and SFORI, accepts no responsibility for decisions or actions taken as a result of any data, information, statement or advice, expressed or implied contained in this report. © The State of Queensland, Department of Primary Industries and Fisheries, 2008. Copyright protects this work. Except as permitted by the Copyright Act 1968 (Cth), reproduction by any means (photocopying, electronic, mechanical, recording or otherwise), making available online, electronic transmission or other publication of this work is prohibited without the prior written permission of The Department of Primary Industries and Fisheries, Queensland. Inquiries should be addressed to copyright@dpi.qld.gov.au (Ph: +61 7 3404 6999). CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 3 How to use this guide The pomelo quality guide is a tool to improve communication about pomelo quality between members of the whole supply chain (from nurserymen, farmers, collectors, wholesalers, traders, export agents, retailers and consumers). It provides a common product language to describe and assess pomelo quality. This guide can be used by all members of the supply chain to: • develop product specifications • train staff in quality standards • check the quality of consignments • report on quality problems occurring in the supply chain • evaluate new varieties of pomelo The assessing pomelo quality section provides methods for sampling and assessing pomelo quality. It provides advice on how to sample pomelo and how to assess external, internal and eating quality. The external s and internal sections provide colour photographs, along with descriptions, to illustrate pomelo characteristics and quality defects. At the back of this booklet there is a quality assessment quick guide that provides a summary of the external and internal characteristics and quality defects, as well as assessment levels for eating quality. Once you are familiar with the identification of characteristics and quality defects, the quick guide can be used as a reference for quality assessment. CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 4 Table of Contents Acknowledgements 2 Skin Colour 23 How to use this guide 3 Fruit size and weight grades 25 Extra class 25 Pomelo fruit structure 5 Class 1 27 Class 2 30 Assessing mango fruit quality 6 Class 3 33 External quality 7 Internal Quality 7 External fruit quality defects 34 Eating Quality 8 Misshapen fruit 34 Texture and Flavour 9 Blemishes and rub damage 35 Insect damage 38 External quality descriptions 13 Disease damage 41 Characteristics 13 Shape of fruit base/stem end 13 Internal fruit quality descriptions 44 Shape of fruit shoulder 16 Flesh colour 44 Shape of fruit beak 17 Shape of fruit apex 18 Quality assessment quick guide 47 Shape of fruit sinus 19 Characteristics 47 External fruit quality defects 47 Fruit maturity levels 21 Internal fruit quality defects 51 CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 5 Citrus fruit:- pomelo structure Description Oil Glands (oil glands are dotted on the outer surface of the skin) Septa is the thin portion (wall) between locules (membranes that separates the segments) Pericarp is peel or rind and is the and exterior of the locules Exocarp or Flavedo is the outer rind layer (skin). This part of the fruit is coloured and contains the oil glands. (See oil glands below) Mesocarp / Albedo located in the middle of the rind Segment is part of the pulp and is the sacs or locules and septa Central axis or pith (long stringy section running down the of the center of the fruit) Endocarp is the inner layer of the pericarp CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 6 Assessing Pomelo Quality Sampling Pomelo To assess the quality of pomelo in a shipment of fruit sent to the markets, packed in bins (wire or bamboo baskets), sample a minimum of twelve pomelo fruit at random. If the quality is highly variable, sample more pomelo fruit to obtain a representative sample. Select the pomelo fruit from different positions in the bin (top middle and bottom) and from different bins. For example, from a 65 kg bin of pomelo fruit, select at least four pomelo fruit per bin from three bins in the shipment. Twelve fruit in total is required for assessment. For pomelo fruit packed in cartons, select one fruit at random from a six carton stack and repeat for each six carton stack until twelve fruit have been assessed. External Quality The external appearance is assessed using the characteristics and quality defect level illustrated in the External Quality Description section and summarised in the Quality Assessment Quick Guide at the back of this booklet. Start with the basic characteristics and then assess the level of any defects present. The diagrams (right) indicate area representations to help you evaluate the extent of the quality defects. Note Total surface area refers to the entire surface of the pomelo fruit. 5 000 Dong coin is approximately 5 cm2 200 Dong coin is approximately 3 cm2 Area = 25% of total surface area Area = 10% of total surface area CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 7 Internal quality Internal quality is assessed by cutting the pomelo through its equator, as demonstrated in the photograph (right). Select one half of the pomelo and assess the characteristics and quality defect levels illustrated in the internal quality description section (and summarised in the quality assessment quick guide at the back of this booklet). Note:- always start with the basic characteristics and then assess the level of any defect present. For Flesh colour, use the flesh colour charts on page 31of this booklet. For assessing flesh appearance, cut one half of the pomelo longitudinally to check for cavities and dry segments and sections around the seeds. Assess internal quality by cutting a pomelo through its equator CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 8 Eating quality Sweetness To assess sweetness, take a sample of flesh from the point halfway between the mesocarp and axis of the fruit as show in the photographs (below). Squeeze the sample and allow the juice to run onto the prism of the refractometer. The brix level is determined by reading the level on the scale through the eyepiece of the refractometer. Sweetness is measured using a refractometer. The refractometer measures the Brix level, which is equivalent to the percentage of sugar in the juice. Brix: Greater than > 10 (Preferable) 8 – 10 (Acceptable) Less than < 8 (Not acceptable) It is important that a temperature-compensating refractometer is used. The brix level varies with temperature-the higher the temperature, the lower the brix level. If the pomelo and refractometer are the sample temperature, the refractometer adjusts the reading to be equivalent to a reading at 200C. Cut one half of the pomelo in half again Cut a wedge section midway between the mesocarp and axis Squeeze the juice from the sample onto the prism of the refractometer CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 9 Texture and flavour To assess taste, cut another wedge section from a similar position in another quarter of the fruit. Assess for texture and flavour using the quality levels. Texture 1. Crisp 2. Slightly Crisp 3. Floury/slightly mealy 4. Soft/ or Mealy 5. Soft/ or Mushy Assess texture and flavour by taking a sample from a similar position in another quarter of the fruit Flavour 1. Like very much 2. Like moderately 3. Like slightly 4. Dislike slightly 5. Dislike moderately 6. Dislike very much 7. Do not like at all CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 10 External quality descriptions Characteristics Fruit Shape Pyriform Ellipsoid Spheroid Oblique (asymmetric) Obloid Ovid Immature fruit are usually ellipsoid to slight pyriform in shape fruit. Natural shape for the pomelo variety “Nam Roi” is pyriform. CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 11 External quality descriptions Characteristics Shape of fruit base Stalk end Characteristics Necked Convex Truncate Concave Concave collared Concave with neck Mature fruit of the pomelo variety “Nam Roi” are necked, with a concave collared fruit base or stalk end. Fruit damaged by insects, (e.g. wasp) may cause fruit deformities. CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 12 External quality descriptions Characteristics Shape of fruit base Stalk end Characteristics Immature fruit base / stem end of pomelo variety “Nam Roi” Immature fruit of pomelo variety “Nam Roi” Immature fruit of pomelo variety “Nam Roi” Note: Fruit base and neck are not extended above fruit Note: Fruit base / stem end and neck are not fully developed and oil glands have not separated Note: Fruit base / stem end and neck are not fully developed and oil glands have not separated CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 13 External quality descriptions Characteristics Shape of fruit base Stalk end Characteristics Mature fruit of pomelo variety “Nam Roi” Mature fruit of pomelo variety “Nam Roi” Mature fruit base / stem end of pomelo variety “Nam Roi” Note: Fruit base and neck are now fully extended above fruit Note: Oil glands are not tightly packed together, but are now well separated Note: Oil glands are not tightly packed together, but are now well separated CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 14 External quality descriptions Characteristics Shape of fruit apex Fruit Apex Characteristics Mammiform Acute Rounded Truncate Depressed CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 15 External quality descriptions Characteristics Shape of fruit apex Fruit Apex Characteristics Note: Fruit apex has not filled out, oil glands are close together and base of fruit is rough with a deeper depression when compared to a mature fruit (see next page) Fruit not fully developed Fruit apex is not fully developed Fruit are immature and not ready to be harvested Fruit are immature and not ready to be harvested CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 16 External quality descriptions Characteristics Shape of fruit apex Fruit Apex Characteristics Note how fruit apex has filled out, oil glands are separated and base of fruit is smooth with a slight depression Fruit fully developed Fruit apex is fully developed Fruit are mature ready to be harvested Fruit are mature and ready to be harvested CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 17 External quality descriptions Characteristics Shell/Skin Colour Immature Fruit Immature Fruit Mature Fruit Dark green shell colour over the entire fruit Green shell colour over the entire fruit Green with patchers of yellow background shell colour Skin colour is not a the only maturity indicator for Nam Roi pomelo, but we suggest you grade according to colour to enhance saleability and appeal to the consumer. CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 18 External quality descriptions Characteristics Shell/Skin Colour Mature fruit Mature fruit Over mature fruit Yellow background shell colour with green patchers on shoulder of fruit and base of fruit Yellow background colour with green highly visible oil glands. Yellow background colour, with brown oil glands Skin colour is not the only maturity indicator for Nam Roi pomelo, but we suggest you grade according to colour to enhance saleability and appeal to the consumer. CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 19 External quality descriptions Characteristics Shell/Skin Colour Very Immature Immature Barely Mature Mature Mature Mature Background shell colour very dark green Background shell colour green Background shell colour on the verge of change from green to yellow Background shell colour now very light green- yellow Background shell colour yellow Background shell colour bright yellow Background shell colour now deep yellow and oils glands are brown not green Over Mature Skin colour is not the only maturity indicator for Nam Roi pomelo. We suggest you grade according to colour shown above to enhance saleability and appeal to the consumer. Colouring must be typical of the variety and/or commercial type on at least two-thirds of the surface of the fruit, account being taken of the variety and/or commercial type and of the time of picking. CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 20 External quality descriptions Characteristics Oil gland development Immature fruit of pomelo variety Nam Roi Mature fruit of pomelo variety Nam Roi Mature fruit of pomelo variety Nam Roi Oil glands are small, less visible and tightly packed on skin of the fruit. Oil glands are prominent and highly visible Oil Glands are highly visible and well separated on pomelo skin CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 21 External quality descriptions Characteristics Fruit size / weight Less than 1.4 Kg 1.4 -2.2 kg Greater than 2.3 kg Under size Optimum Size Over size Not preferred by consumers Highly desirable Not preferred by consumers CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 22 External quality descriptions Characteristics Fruit size / Height (fruit apex to base) to Diameter (equatorial centre of the fruit) Less than a ratio of 1 to 1.5 Ratio of 1 to 1.5 Greater than Greater than a ratio of 1 to 1.5 Optimum Ratio Not preferred by consumers Highly desirable Not preferred by consumers CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 23 External quality descriptions Characteristics Fruit Shape Severely Misshapen fruit (Highly undesirable, not preferred by consumers) CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 24 External quality descriptions Characteristics Fruit Shape Slightly misshapen fruit (Highly undesirable, not preferred by consumers) Note the groove running down the entire length of the fruit CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 25 External quality defects Damage & characteristics Insect damage Mite Damage (Note: Bronzing skin on section of fruit) Thrips damage (Note: Discoloured sections on skin of fruit) Leaf Miner CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 26 External quality defects Damage & characteristics Insect Damage Wasp stings. Pomelo variety “Nam Roi” is highly susceptible to wasp stings Close up of wasp sting in mesocarp of pomelo fruit Internal damage caused by wasp sting is confined to the albedo of the pomelo fruit CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 27 External quality defects Damage & Characteristics Disease damage Bacterial canker Bacterial canker Sooty mould CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 28 External quality defects Damage & Characteristics Disease damage Huanglongbing CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 29 Internal quality descriptions Characteristics Peel thickness 20 mm Highly desirable Desirable Undesirable CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 30 Internal quality descriptions Characteristics Seed number Seedless (highly desirable) Seed Number 0-5 (less desirable) More than 5 seed (not desirable) CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 31 Internal quality descriptions Characteristics Flesh colour Clear (highly desirable) Not clear, slight brown (highly desirable) Patches of brown (highly undesirable) Consistent colour in flesh CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 32 Internal quality descriptions Characteristics Mesocarp or albedo colour White (highly desirable) Some patches off white colour (Less desirable) Patches off white colour (highly undesirable) CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 33 Internal quality descriptions Characteristics Segment firmness Soft (Less desirable) Firm (desirable) Hard (desirable) CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 34 Internal quality descriptions Characteristics Segment separation from locule Easy (highly desirable) Medium (desirable) Difficult (less desirable) CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 35 Quality assessment quick guide External quality Characteristics Quality defects Fruit shape 1. Spheroid 2. Ellipsoid 3. Pyriform 4. Oblique (asymmetric) 5. Obloid 6. Ovoid Misshapen 1) Nil uniform shape 2) Slightly deformed 3) Moderately deformed 4) Severely deformed Shape of fruit base 1. Necked 2. Convex 3. Truncate 4. Concave 5. Concave collared 6. Collared with neck Wounds Includes cuts, splits, cracks, holes, stem and skin tearing, pest chewing 1) Nil 2) Slight – suberised/healed damage not greater than 1cm2 and not piercing the skin 3) Moderate - suberised/healed damage not greater than 3cm2 and not piercing the skin 4) Severe suberised/healed damage greater than 5cm2 and not piercing the skin Shape of fruit apex 1. Mammiform 2. Acute 3. Rounded 4. Truncated 5. Depressed Dirt 1) Nil 2) Light 3) Moderate 4) Heavy Any level of dirt caked on fruit surface is not desirable CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 36 Quality assessment quick guide External quality Characteristics Quality defects Fruit skin (epicarp) colour 1. Very dark green 2. Dark green 3. Green with yellow patches 4. Green-yellow Dust 1) Nil 2) Light 3) Moderate 4) Heavy Fruit surface texture 1. Smooth 2. Rough 3. Papillate 4. Pitted 5. Bumpy 6. Grooved Disease infection (Fruit rots, light brown to dark or gray sunken areas on the fruit) 1) Nil 2) Slight <1cm2 – bacterial canker, sooty mould 3) Moderate 1cm2 – 3cm2 - bacterial canker, sooty mould 4) Severe >3cm2 - bacterial canker, sooty mould Density of oil glands 1. Low (<40/cm2) 2. Moderate (45-65/cm2) 3. High (>70/cm2) Oil gland size 1. Small (<0.8mm) 2. Moderate (0.9mm – 1.1mm) 3. Large (≥ 1.2mm) Pest damage (Sunken holes in fruit, brown or grey areas on surface of fruit, white scratch or burrow marks on skin) 5) Nil 6) Slight <1cm2 – mite, thrip, leaf minor, wasp damage 7) Moderate 1cm2 – 3cm2 - mite, thrip, leaf minor, wasp damage 8) Severe > 3cm2 - mite, thrip, leaf minor, wasp damage CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 37 Quality assessment quick guide External quality Characteristics Quality defects Nature (conspicuousness) of oil glands 1. Inconspicuous or very weakly conspicuous 2. Conspicuous 3. Strongly conspicuous Fruit size grades 1. <1.4 kg (undersized) 2. 1.4kg – 2.2 kg (optimum size) 3. >2.2 kg (oversized) Fruit height to diameter ratio Fruit should have a ratio of height to diameter of 1 to 1.5. Fruit with this ration are highly desirable and are preferred by consumers. Fruit of this ratio have the greatest flesh recovery. 1. < 1 to 1:5 (undesirable) 2. = 1 to 1:5 (highly desirable) 3. 1 to 1:5 (undesirable) Skin marks Marks on skin of fruit caused by insect and disease damage, rubbing from tree branches and leaves, other fruit, handling after harvest e.g. bamboo basket rub marks etc. 1. Nil 2. Slight – healed shallow sunken damage less than: • 3cm2 in area (200 dong coin) 3. Moderate – healed sunken damage less than • 3cm2 in area (200 Dong coin) • 5cm2 in area (5 000 Dong coin), but less than 10% of total surface area 4. Severe – healed sunken damage greater than 5cm2 in area (5 000 Dong coin), or greater than 10% of total surface area, or deep sunken area or unhealed marks piercing the skin of the fruit Peel/rind thickness 1. < 17 mm (highly desirable) 2. 17 – 20 mm (less desirable) 3. > 20 mm (undesirable) CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 38 Quality assessment quick guide External quality Characteristics Quality defects Mesocarp/albedo colour 1. Greenish (undesirable) 2. Off white (undesirable) 3. White (highly desirable) 4. Slightly pink (less desirable) 5. Pink (undesirable) 6. Yellow (undesirable) 7. Reddish (undesirable) 8. Orange (undesirable) Sunburn 1. Nil 2. Slight – light bleached sunken damage less than: 3. 5cm2 in area (5 000 dong coin) and less than 10% of total fruit surface area 4. Moderate – dark sunken suberised damage greater than 10% and less than12% of total fruit surface area 5. Severe – dark sunken suberised damage greater than 20% of total fruit surface area Adherence of albedo (mesocarp) to pulp (endocarp) 1. Weak (highly desirable) 2. Moderate (less desirable) 3. Strong (undesirable) Other defects Foreign matter – chemical residues, bird dropping, paper, cardboard, wood or metal shavings or splinters etc. Number of segments per fruit 1. < 5 ( less desirable) 2. 5-9 (desirable) 3. 10-14 (desirable) 4. 15-18 (less desirable) 5. >18 (undesirable) Segment shape and uniformity 1. Uniform (desirable) 2. Not uniform (undesirable) CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 39 Quality assessment quick guide Internal quality Characteristics Quality defects Thickness of segment wall/locule 1. Thin (highly desirable) 2. Medium (undesirable) 3. Thick (undesirable) Flesh appearance This is usually as sign of either internal breakdown or disease infection or bruising and flesh breakdown. Dark flesh, orange brown, brown, grey or black flesh. 1. Nil 2. Slight 3. Moderate 4. Intense Measure diameter and determine extent of damage as a percentage of the flesh. Fruit with this disorder are not fit for sale. Adherence of sacs/vesicle to segment wall/locule and to each other or segment separation 1. Easy 2. Moderately easy 3. Difficult Flesh internal cavities Central axis cavity is an undesirable trait 1. Nil 2. Slight – less than 5 mm wide 3. Moderate –between 1 to 2 cm wide 4. Severe – greater than 2 cm wide Pulp colour intensity 1. Light 2. Dark Flesh/pulp/sacs/vesicle colour uniformity 1. Streaked (undesirable) 2. Uniform (desirable) Rind thickness A thin peel or rind thickness is an highly desirable trait fruit with very thick peel are highly undesirable 1. Thin - < 17mm thick 2. Thick - 17-20mm thick 3. Very thick >20mm thick CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 40 Quality assessment quick guide Internal quality Characteristics Quality defects Flesh/pulp/sacs/vesicle colour 1. White 2. Green 3. Yellow 4. Orange 5. Light Pink 6. Pink 7. Deep Pink 8. Light Red 9. Red 10. Orange Red 11. Purple Mesocarp or albedo Colour A white albedo colour is highly desirable with light yellow less desirable but yellow, brown, gray or black discolorations indicate that fruit have been affected by disease or insect. 1. Nil (White in colour) 2. Slight (Light Yellow) 3. Moderate (Yellow) 4. High (Yellow to brown) 5. Very High (Gray to Black) Pulp/segment firmness 1. Soft 2. Firm 3. Hard Seediness (No of seeds per fruit) Fruit that have no seed are highly desirable. Consumers prefer fruit without seeds. 1. Nil (No seeds) 2. Moderate (1- 5 seeds per fruit) 3. High (> 5 seeds per fruit) Pulp/segment texture 1. Crispy (Highly desirable) 2. Fibrous (undesirable) 3. Fleshy (less desirable) Segment firmness Segments that are soft or breaking down are either from very old fruit or a disease is causing the flesh to decay 1. Nil (hard) 2. Slight (firm) 3. Moderate (soft) 4. High (very soft) 5. Very high (broken down) CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 41 Quality assessment quick guide Characteristics Pulp/sacs/vesicle length 1. Short (undesirable) 2. Moderate (less desirable) 3. Long (highly desirable) Pulp/sacs/vesicle thickness 1. Thin (undesirable) 2. Medium (less desirable) 3. Thick (highly desirable) Juice content of pulp/sacs/vesicle in endocarp 1. Low (undesirable) 2. Medium (desirable) 3. High (less desirable) Seed number per fruit 1. None (highly desirable) 2. 1-5 (less desirable) 3. 5-9 (undesirable) 4. 10-19 (undesirable) 5. 20-50 (undesirable) 6. >50 (undesirable) Seed colour 1. Cream (desirable) 2. White (highly desirable) 3. Yellowish (undesirable) 4. Green (undesirable) 5. Brown (undesirable) Seed size 1. Small (undesirable) 2. Medium (less desirable) CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 42 3. Large (desirable) Quality assessment quick guide Characteristics Fruit axis 1. Solid (highly desirable 2. Semi-hollow (less desirable) 3. hollow (undesirable) Fruit axis cross section 1. Round (highly desirable) 2. Irregular (less desirable) CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 43 0.5 cm2 1 cm2 1.5 cm2 2 cm2 2.5 cm2 3 cm2 4 cm2 6 cm2 MINIMUM FRUIT QUALITY REQUIREMENTS FOR NAM ROI POMELO In all classes, subject to the special provisions for each class and the tolerances allowed, the pomelos must be: - whole; - sound (produce affected by rotting or deterioration such as to make it unfit for consumption is excluded); - clean, practically free of any visible foreign matter; - practically free of pests affecting the general appearance of the produce; - practically free of damage caused by pests; - free of abnormal external moisture, excluding condensation following removal from cold storage; - free of any foreign smell and/or taste; - firm; - free of damage caused by low temperatures; - practically free of bruising. The pomelo must have been carefully picked and have reached an appropriate degree of development and ripeness in accordance with criteria proper to the variety and/or commercial type and to the area in which they are grown. CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 44 The development and condition of the pomelo must be such as to enable them: - to withstand transport and handling, and - to arrive in satisfactory condition at the place of destination. Maturity Requirements and Colouring Minimum total soluble solids content should not be less than 8%. Colouring must be typical of the variety and/or commercial type on at least two-thirds of the surface of the fruit, account being taken of the variety and/or commercial type and of the time of picking. CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 45 Appendix B – Food safety with pomelo A food safety hazard is any chemical, biological, or physical substance or property that can cause fresh fruit and vegetables to become an unacceptable health risk to consumers. Food safety hazard, once identified, should be immediately removed from any supply chain. Food safety hazards can be acute or chronic: • Acute is where an immediate health response occurs as a result of contamination. • Chronic is where the accumulation of a contaminant results in a delayed health response. Food safety is extremely important because by applying food safety processes and procedures it will: • To protect consumer health: ƒ consumers expect that food is safe to eat. • To gain market access: ƒ retailers are requiring suppliers to implement food safety systems right back to the farm. ƒ governments are introducing regulations to minimise the risk of food safety hazards occurring in both in local and international trade. There are 3 types of food safety hazards: • Chemical • Biological • Physical Chemical hazards can be pesticide residues on the mango fruit or pesticides residues exceeding the maximum residue limits (MRLs). Other chemical hazards are lubricants, cleaners and strainers, paint, refrigerants, vermin control chemicals, fertilisers, adhesives, plastics, heavy metals residues (cambium, led, mercury) exceeding maximum residue limits (MRLs) and natural toxins –allergens, mycotoxins, alkaloids, enzyme inhibitors and allergenic agents. Biological hazards are micro-organisms or microbes found every where in the environment. Fruit and vegetables contain a dynamic and diverse mixture of micro-organisms. The produce we handle daily may contain as many as 100 million organisms per gram as normal inhabitants that do not affect the health of consumers. The most common types of pathogenic micro-organisms are: • Bacteria • Parasites • Viruses • Physical hazards are foreign objects that can cause illness or injury to consumers. Contamination can occur during production and post-harvest handling. Types of physical hazards include: CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management” By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 46 • Glass • Wood • Metal • Plastic • Soil and stones • Personal items – jewellery, hair clips • Other – paint flakes, insulation, sticks, weed seeds, toxic weeds