Postharvest Biotechnology:

SBT-KMUTT Prospects
Chalermchai WONGS-AREE
Postharvest Technology Program (PHT)
School of Bioresources and Technology (SBT)
King Mongkuts University of Technology Thonburi (KMUTT)
KING MONGKUT S UNIVERSITY
OF TECHNOLOGY THONBURI
King Rama IV
Father of Thai Sciences
KMUTT ORGANIZATION
Faculty of Engineering
Faculty of Science
Faculty of Industrial
Education and Technology
School of Bioresources and
Technology
School of Architecture
and Design
School of Liberal Arts
School of Energy
Environment and Materials
School of Information
Technology
KMUTT is the first state university that is publicly
incorporated into an autonomous university
9 Schools/Faculties
Graduate School of
Management and Innovation
5
Research Projects in 5 cluster areas
KMUTT
Research University
Materials
Science &
Engineering
Energy &
Environment
Manufacturing
& Automation
Bioscience,
Bioengineering
Food &
Biotechnology
Computational Science & Engineering, ICT, Socio - Economic
Management System
- Top 5 for Research and top 10 for Teaching
By Ministry of Education, Thailand
- One of the Nine National Research Universities
By Ministry of Education, Thailand
- KMUTT ranked 1
st
of Research Institution (Country Ranking)
By SCIMAGO INSTITUTIONS RANKING (SIR World Report 2011: Normalized Impact Report)
- Strength in Architecture, Bioresources, Energy, Engineering,
Environment, Linguistics, Science, and Technology
6
King Mongkuts University of Technology Thonburi
Campuses
Bang Mod (Main campus)
Bang Khun Thian
Ratchaburi Bangkok CODE
7
Where is SBT Located on?
(80 accres)
SBT - KMUTT
8
Master Degree
Ph.D. Degree
Academic Program
Biotechnology
Postharvest Technology
Biochemical Technology
Natural Resource Management
Systems Biology and Bioinformatics
Biotechnology Biotechnopreneur
Biotechnology Practice school
Conservation ecology
Community Resource
Management
Agricultural
Technology
Adaptation
Biotechnology
Postharvest Technology
Biochemical Technology
Natural Resource Management
SBT - KMUTT
9
Postharvest Technologys concept
Production Harvest

Processing
Fresh produce still alive
Research Focus
SBT - KMUTT
Postharvest Safety
Postharvest Biology
Postharvest Logistics Postharvest Machinery
Postharvest Safety
SBT - KMUTT
Using alternative techniques to reduce
postharvest chemical treatments
SBT - KMUTT
Effects of cinnamon extract, chitosan coating, hot water treatment
and their combinations on crown rot disease and quality of banana
Kyu Kyu et al. 2007. Postharvest Biol. Tech. vol.45 333-340.
Control
Cinnamon
extract
(CE)
(5000ppm)
Chitosan
(1%)
Hot water
(HWT)(45
o
C for
20 min)
CE
+Chitosan
CE +HWT
Carbendazim
5 weeks
7 weeks 7 weeks
5 weeks
Crown rot disease development of banana inoculated with the cocktail suspension of crown rotting fungi
before treating with the integrated control methods and stored at 13
o
C
Plant extracts/disease antogonists
Effect of chitosan on ripening, enzymatic activity and disease
development of mango fruit
Jitareerat et al. 2007. New Zealand J. crop and Hort. Sci. (35):211-238.
Edible coating
Mobile ready-to-eat unit
Ozone technology for reducing diseases and remaining chemical in
produce
Fresh-cut technology
Effects of Electrical Voltages and Electrolyte Solutions
on Survival of Erwinia carotovora and Quality of
Fresh-Cut Chinese Cabbage
500 ppm NaCl
500 ppm NaCl + 150v/30s
Postharvest Biology
SBT - KMUTT
- Quality Distribution
- Control ripening & senescence
- Postharvest physiological disorders
Postharvest Biochemistry and Molecular Biology
Colour Distribution in Tropical Fresh Produce
22
Fah-Mui
Vanda coerulea Griff. ex Lindl.
Thai Orchids
Vanda Hybrids
Vanda lined blue
Vanda Red
Papilionanthe teres
Aerides multiflora
Thai native Vanda
23
Aglycon
Substitution pattern
max
(nm)
R
1
R
2
visible spectra
pelargonidin H H 494 (orange)
cyanidin OH H 506 (orange-red)
delphinidin OH OH 508 (blue-red)
peonidin OCH
3
H 506 (orange-red)
petunidin OCH
3
OH 508 (blue-red)
malvidin OCH
3
OCH
3
510 (blue-red)
(Robert W. Durst and Ronald E. Wrolstad 2005)
c
Generalized structure for anthocyanin pigments
24
Butterfly pea flower
King of Siam Waterlily
Red Flare Waterlily
Grape peel
Evaluations of Anthocyanin properties by pH differential method - spectrophotometer
nM nM

































nM
320
320 320 500 700 700
0.0
0.25
0
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500
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nM nM
320
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500 500
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700
0.0 0.0
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320
700
0.0 0.0
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0.8
0.8
nM
nM
nM
A
b
s

A
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A
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A
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A
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A
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E F
A B
C D
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nM nM

































nM
320
320 320 500 700 700
0.0
0.25
0
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500
0.0
0.25
0
0.5
nM nM
320
320
500
500 500
700
700
700
700
0.0 0.0
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0.25
0.25
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700 500
500
500 320
320
320

320
700
0.0 0.0
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0.8
0.8
nM
nM
nM
A
b
s

A
b
s

A
b
s

A
b
s

A
b
s

A
b
s

A
b
s

A
b
s

G
H
E F
A B
C D
5
8
4

5
4
4

5
3
0

5
8
4

5
4
4

5
2
9

5
8
3

5
4
2

5
2
5

5
8
4

5
4
4

5
2
5

5
7
9

5
4
4

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3
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1
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7
2

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6

4
9
8

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0
3

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3

5
3
2

Papilionanthe teres
Aerides multiflora
25
Minutes Minutes
0.00
0.02
0.04
0.06
0.08
0.00
0.10
0.20
0.30
A
U
0.25
5 10 15 20 25 30
0.00
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0.50
0.10
0.00
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5 10 15 20 25 30
5 10 15 20 25 30 5 10 15 20 25 30
5 10 15 20 25 30 5 10 15 20 25 30
5 10 15 20 25 30 5 10 15 20 25 30
0.20
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A
U
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A
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A
U
Crude extract
anthocyanins
C18-purified
anthocyanin
s
Saponified-
anthocyanins
Saponified-
anthocyanins
Acid hydrolysed-
anthocyanins
Acid hydrolysed-
anthocyanins
Acid hydrolysed-
anthocyanins
Acid hydrolysed-
anthocyanins
Butterfly pea
Grape peel
Waterlily
Grape peel
HPLC-PDA Chromatrograms of sequential anthocyanin extractions
from various plants
Anthocyanin analysis in fresh produce
PAL CHI
Anthocyanins
biosynthesis
UFGT
ANS
F3H
CHS
DFR

Va-PAL1
Va-CHS1
Va-F3H1
Va-DFR1
Va-18S rRNA1
A
B
C
D
E
Waterlily
Hardy Waterlily
Tropical Waterlily
Hot air treatment at 50
o
C for 2 hrs
Delay chlorophyll breakdown
Heat treatment for controlling chlorophyll breakdown
SBT - KMUTT
Analysis of Aroma Volatile Patterns of Tropical
Produce
30
4 . 0 0 6 . 0 0 8 . 0 0 1 0 . 0 0 1 2 . 0 0 1 4 . 0 0 1 6 . 0 0 1 8 . 0 0
0
1 0 0 0 0
2 0 0 0 0
3 0 0 0 0
4 0 0 0 0
5 0 0 0 0
6 0 0 0 0
7 0 0 0 0
8 0 0 0 0
9 0 0 0 0
1 0 0 0 0 0
1 1 0 0 0 0
1 2 0 0 0 0
T i m e -->
A b u n d a n c e
T I C : B I G ( 1 ) . D \ d a t a . m s
3 . 6 1 0
1 1 . 0 2 8
1 1 . 7 3 1
1 2 . 0 0 0
1 2 . 2 6 3
1 2 . 9 1 4
1 3 . 8 4 6
1 4 . 1 3 2
1 5 . 9 8 4
1 8 . 6 4 1
1 8 . 7 1 5
1 9 . 0 1 3
1 9 . 3 3 8
2 0 . 0 4 7
4 . 0 0 6 . 0 0 8 . 0 0 1 0 . 0 0 1 2 . 0 0 1 4 . 0 0 1 6 . 0 0 1 8 . 0 0
0
2 0 0 0 0
4 0 0 0 0
6 0 0 0 0
8 0 0 0 0
1 0 0 0 0 0
1 2 0 0 0 0
1 4 0 0 0 0
1 6 0 0 0 0
1 8 0 0 0 0
2 0 0 0 0 0
2 2 0 0 0 0
2 4 0 0 0 0
T i m e -->
A b u n d a n c e
T I C : R E D ( 5 ) . D \ d a t a . m s
1 1 . 7 3 2
1 2 . 0 0 1
1 2 . 2 6 3
1 4 . 1 3 2
1 8 . 7 1 6
1 8 . 9 7 9 1 9 . 0 7 0
1 9 . 3 3 3
4 . 0 0 6 . 0 0 8 . 0 0 1 0 . 0 0 1 2 . 0 0 1 4 . 0 0 1 6 . 0 0 1 8 . 0 0
0
1 0 0 0 0
2 0 0 0 0
3 0 0 0 0
4 0 0 0 0
5 0 0 0 0
6 0 0 0 0
7 0 0 0 0
8 0 0 0 0
9 0 0 0 0
1 0 0 0 0 0
1 1 0 0 0 0
T i m e -->
A b u n d a n c e
T I C : G R E E N ( 2 ) . D \ d a ta . m s
3 . 6 0 5
1 1 . 0 3 4
1 1 . 7 3 2
1 2 . 0 0 0
1 2 . 2 6 3
1 2 . 9 1 5
1 4 . 1 2 6
1 5 . 2 7 5 1 7 . 1 9 6
1 8 . 6 3 6
1 8 . 7 1 6
1 9 . 0 3 0
1 9 . 3 3 3
2 0 . 0 5 3
Abundance
Time
Methyl eugenol
Eugenol
Caryophyllene
-Pinene
Green Holy basil
Hybrid basil
GC-MS Total Ion
Chromatrograms (TIC) of
essential oils of 3 holy basil
Red Holy basil
Volatile profiles of Holy Basil
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immature

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fully-ripe
Immature Green
Breaker
Fully Ripe
GC-MS Total Ion Chromatrograms of volatiles of 3 different maturities of Pak-Mai-Lai Papaya
Volatile profiles of papaya
Accumulation of Le-AAT1 mRNAin Tomato during fruit development


S
e
e
d
R
o
o
t
L
e
a
f
F
l
o
w
e
r
IMG MG B+3 B+5 B+7
Fruit development
S
t
e
m
B
M
G

+

C
2
H
4

(
2
0

p
p
m
)
Le-AAT = tomato alcohol acyltransferase produces esters
volatiles from alcohols and acids
rRNA
Transformed yeast
Recombinant Protein Analysis
Acetyl COA Propionyl
CoA
Alcohol (mol/h/g)
(mol/h/g)
Ethanol tr nd
Butanol 383 12 535 6
Hexanol 1263 35
1386 21
Heptanol 1310 135 nd
Nonanol nd nd
2-methylbutanol 916 35
1015 17
3-methylbutanol 796 4
875 69
3-met-2buten-1-ol 610 70 nt
Table Substrate specificity of the recombinant Le-AAT1enzyme
Acyl COA Acetyl COA Propionyl
CoA
Alcohol (mol/h/g) (mol/h/g)
cis-2- hexenol 1000 3 670 10
trans-2-hexenol 1400 15 1285 73
cis-3-hexenol 1270 33 nd
trans-3-hexenol 850 19 nd
Benzyl alcohol 555 48 1032 47
1-phenyl ethanol 322 8 865 23
2-phenyl ethanol 1323 160 1760 100
Linalol nd nt
tr = present at trace amounts nt = not tested
nd = nondetectable
Table (continued)
Intelligent Packaging
Sweating sunlight 3 h/d
& towel wrap 7-10 d
Killing, 65C for 3 min
Slow drying at room temp. for 15-30 d
Conditioning in closed wood
boxes for 3 months
Pre-conditioning
1min/d for 15-20d
Development of Vanilla flavor during curing
CHO
O
Glu
OCH
3
CHO
OH
OCH
3
-glucosidase
Glucovanillin
Vanillin
Glucose
C
6
H
12
O
6
+
Volatized
Vanilla
Perception
Quality
Precursors and the development of
flavor during Vanilla curing
Analysis of Postharvest Disorders and Senescence
40
Scanning electron micrographs of pericarp surface of Rongrien cultivar.
D
Browning of rambutan
- Water loss
- Mechanical damage
Browning score of the longkong fruit
during storage at room temperature
Ethylene
1-MCP
Ethylene scavenger
Longkong fruit drops
Binding of ethylene molecule with the receptor unlocks the receptor
and leads to a chemical reaction in the plant tissue (diagram by Jenny
Bower, Dept. of Pomology, UC Davis).
The Benefits of 1-MCP
When 1-methylcyclopropene (1-MCP) binds to the ethylene receptor, it does not
unlock the receptor and remains locked to the receptor preventing the binding of
ethylene and the chemical reaction does not occur (diagram by Jenny Bower, Dept. of
Pomology, UC Davis).
1-MCP Fumigation
Treated Queen Pineapple stored at 13 C for 2 weeks
and then transferred to 25C for 3 days
Untreated
Water
CaCl
2
Internal Browning in Pineapples
Gamma irradiated
Non-irradiated
Browning stain & Blackening vascular
Fresh-Green Yellowing
%cell viability
87.15% 63.43% ND
Further study
*To investigate key events of cell death during fresh green to
yellowing protoplast of Chinese kale
*To investigate key events of cell death under postharvest
condition (shelf life) of Chinese kale
Postharvest Cell Senescence
M 1 2 3 4 5 6 7 8 Kb
23.13
9.41
6.55
2.32
2.02
Postharvest Cell Senescence
Induction of DNA laddering by heat treatment in Lycoris sections
Lane M, marker
Lane 1-2, without heat treatment Lane 5-6, 1 d after heat treatment
Lane 3-4, after heat treatment immediately Lane 7-8, 2 d after heat treatment
49
Senescence symptom of cut Anthurium flowers
12
14
16
18
20
control 5 M 10 M 15 M 30 M 45 M
TDZ concentrations
v
a
s
e

l
i
f
e

(
d
a
y
s
)
b
b b
a
b
b
Effect of Thidiazuron on postharvest quality of Cut Anthurium
Flowers (AnthuriumandraeanumL. Tropical)
Vase life of Anthuriumcut flowers held in thidiazuron (TDZ)
Postharvest Technology of Ornamentals
50
Study on the differnece vase life and
flower abscission of Mokara orchid
Cut rose were held in different solutions.
(1)H
2
O (control), (2) 250 ppm HQS, (3) 1% piper,
(4) 3% annona, (5) 250 ppm HQS + 5%suc,
(6) 1% piper + 5% suc, (7) 3% annona + 5%suc
Use of Herbal Extracts for Inhibiting Microbial growth in Holding Solution of
Cut-Rose
Normal stem
Stem with bacteria and Fungi
1 2 3 4 5 6 7
52
Postharvest Logistics
SBT - KMUTT
Production
grower
Packinghouse
Packing packer
Transport
Distribution
trucker/
distributor
Marketing
marketer
Consumption
consumer
Supply Chain of Fruits, Vegetables and Ornamentals
Production and delivery of desired quality products
Diffusion and absorption of quality expectations
54
Cold Chain for fresh produce
Product Treacibility
Supply Chains and Logistics
Developing Sustainable Value Chains to
Increase Queensland Mandarin Exports to
Thailand
- Controlled atmosphere storage
- Modified atmosphere storage/coating

Packaging Technology and Storage System
Lychee fruits were packed in
nylon net (A-B), PET tray
wrapping with Active bag
(C-D), LDPE bag (E-F),
Clamshell box (G-H), and
PET tray wrapping with
PVC film (I-J). All packages
were stored at 4C for 20
days.
Nylon net bag
PET tray + Active bag
LDPE bag
Clamshell
PET tray + PVC film
Modified Atmosphere Packaging
(MAP)
- Quality of germinating grains
- Storage Systems of Seeds and Grains
Postharvest Technology of Seed and Grains
Current Research and Development Activities
60
Tomato Seed
50-60 DAP
Mucilaginous layer
Hair
Thin-walled endosperm
cap / micropylar
Endosperm
Radicle
Testa
Cotyledon
by stereo microscope Olympus (SZ30)
Postharvest Machinery
SBT - KMUTT
Bio and Chemical Sensors
Glucrose Sensor
Development/improvement of
postharvest equipments
Chili Heat Detector
Quasense Co.Ltd.
SBT - KMUTT
Nondestructive technique using Near Infrared Spectroscopy (NIR)
Summary
Storage systems
Health concerns
Logistics & Marketing
SBT - KMUTT
Thank you
for your attention
SBT - KMUTT