Đề tài 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 M