Báo cáo Da xanh pomelo quality guide
Da Xanh 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”
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
P. Hofman
S Ledger
SOFRI
Dr. Nguyen Minh Chau
Ms. Le Thi Thu Hong
Ms Nguyen Trinh Nhat Hang
Mr. Do Minh Hien
SIAEP
Mr. Nguyen Duy Duc
Professor Luu Trong Hieu
Professor Nguyen Tho
Mr Vu Cong Khanh
Mr Le Minh Hung
Ms. Tran Nguyen Lien Minh
Ms Nguyen Thi Ngoc Truc
Mr Doan Hun Tien
Mr. Nguyen Thanh Tung
Mr Pham Hoang Lam
Mr. Le Quoc Dien
Mr Ngo Van Binh
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).
By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008
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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 and internal quality 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.
By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008
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CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management”
Table of Contents
Acknowledgements
How to use this guide
Pomelo fruit structure
2
3
5
Fruit size and weight grades
Fruit size/height to diameter ratio
Fruit stem diameter to fruit size
Fruit shape
18
19
20
21
External fruit quality defects
Insect damage
23
23
25
Assessing mango fruit quality
Sampling pomelo
External quality
6
6
6
7
8
9
Disease damage
Internal Quality
Eating Quality
Texture and Flavour
Internal fruit quality descriptions
Peel/Rind thickness
27
27
28
29
30
31
32
Seed number
Flesh colour
Mesocarp or albedo colour
Segment firmness
Segment separation from locule
External quality descriptions
Fruit shape
10
10
11
12
Shape of fruit/stalk end
Shape of fruit base/stalk end
Shape of fruit apex/fruit apex
13 Quality assessment quick guide
15 Appendix b Food safety with pomelo
17
33
43
Shell/skin colour
Oil Gland development
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Citrus fruit:- pomelo structure
Description
Septa is the thin portions (walls) between
locules
Mesocarp / Albedo located
in the middle of the rind
(membranes that separates the
segments)
Segment is part of the
pulp and is the
vesicle/sacs or locules
and septa
Peel or rind is the
pericarp and exterior to
the locules
Central axis or pith
(long stringy section
running down the of
the center of the fruit)
Exocarp or Flavedo is the
outer rind layer (skin).
This part of the fruit is
coloured and contains the
oil glands.
Endocarp is the inner
layer of the pericarp
(See oil glands below)
Juice vesicle/sacs
Oil Glands (oil glands are dotted on the outer surface of
the skin)
Citrus is a type of berry
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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 for is needed for assessment.
Area = 10% of total
surface area
For pomelo fruit packed in cartons, select at random one fruit from a six carton
stack and repeat for each six carton stack until twelve fruit have been
obtained.
Area = 25% of total
surface area
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.
5 000 Dong
coin is
200 Dong
coin is
Start with the basic characteristics and then assess the level of any defects
present.
approximately
approximately
5 cm2
3 cm2
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.
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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 chart, page 28
at the back of 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
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Eating quality
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
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
Less than
> 10
8 – 10
< 8
(Highly Acceptable)
(Acceptable)
(Un 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
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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
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External quality descriptions
Fruit Shape
Spheroid
Ellipsoid
Pyriform
Oblique (asymmetric)
Obloid
Ovid
If fruit are either oblique (asymmetric) or ovid, fruit may not be fully mature or have not been damaged.
Natural shape for the pomelo variety Da Xanh is spheroid and slightly ellipsoid.
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External quality descriptions
Shape of fruit stalk end
Necked
Convex
Truncate
Concave
Concave collared
Concave with neck
If fruit are necked, these fruit are immature (harvested before fruit are mature).
Fruit may also have been damaged by insects, diseases, branch rubbing, causing fruit to be deformed.
Fruit base should be convex, truncate or slightly concave.
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External quality descriptions
Shape of fruit stalk end
Top of fruit has not fully developed at the base end
Fruit are immature and not ready to be harvested
Top of fruit partially developed at base end
Fruit are immature and not ready to be harvested
Top of fruit fully developed at base end
Fruit are mature and can be harvested
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External quality descriptions
Shape of fruit apex
Mammiform
Acute
Rounded
Truncate
Depressed
Natural fruit shape of Da Xanh round.
Malformed, acute, truncate or depressed fruit may be immature or misshapen and should not be marketed.
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External quality descriptions
Shape of fruit apex
Fruit not fully developed
Fruit are immature and not ready to be
harvested
Frit partially developed
Fruit are immature and not ready to be
harvested
Fruit fully developed
Fruit are mature and can be harvested
Fruit surface smooth with papillate oil
glands
Fruit surface rough
Fruit surface rough
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External quality descriptions
Shell/Skin Colour
Immature
Very dark Green
Mature
Green
Over mature
Green with patchers of yellow background
colour
Skin colour is not the only maturity indicator for Da Xanh pomelo.
We suggest you grade and pack sizes according to colour to enhance saleability and appeal to the customer when offering fruit for sale.
Fruit surface should be smooth with papillate
oil glands present.
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External quality descriptions
Shell/Skin Colour
Immature
Mature
Immature
Mature
Mature
Mature
Mature
Over Mature
Over Mature
Skin colour is not the only maturity indicator for Da Xanh pomelo but 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. Fruit surface should be smooth with papillate oil glands present.
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External quality descriptions
Oil gland development
Fruit surface texture very rough
Fruit surface rough
Fruit surface smooth with papillate oil glands
Small, less visible (oil gland are not highly
visible on skin of pomelo)
Visible oil glands (oil gland become Bigger, more visible (oil glands are highly visible
more prominent) on skin of pomelo)
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External quality descriptions
Fruit size / weight
Less than 1.4 Kg
Under size
Not preferred by consumers
1.4 -2.2 kg
Optimum Size
Highly desirable
Greater than 2.3 kg
Over size
Not preferred by consumers
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External quality descriptions
Fruit size / Height (fruit apex to base) to Diameter (equatorial centre of the fruit)
A ratio of less than 1 to 1.5
Not preferred by consumers
Ratio of 1 to 1.2 to 1.5
Optimum Ratio
A ratio greater than 1 to 1.5
Not preferred by consumers
Highly desirable
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.
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External quality descriptions
Fruit Stem to fruit size
Small diameter stem on big fruit
Highly desirable
Large diameter stem on small fruit
Undesirable
Preferred by consumers
Not preferred by consumers
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External quality descriptions
Desirable fruit shape
Round fruit
Highly desirable
Misshapen fruit
Undesirable
Preferred by consumers
Not preferred by consumers
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External quality descriptions
Fruit shape defects
Malformed fruit
Undesirable
Misshapen fruit
Undesirable
Not preferred by consumers
Do not market with poor eye appeal
Not preferred by consumers
Do not market severely deformed fruit
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External quality defects
Insect damage (general examples)
Fruit damage
Thrip damage
Thrip damage
Leaf Miner
Wasp
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External quality defects
Insect damage
Fruit damage
Mite damage
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External quality defects
Disease damage
Fruit damage
Bacterial Canker
Bacterial Canker
Bacterial Canker
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External quality defects
Disease damage
Fruit damage
Huanglongbing
Sooty mould
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Internal quality descriptions
Peel/Rind thickness
< 17 mm
Highly Desirable
Preferred by consumers
17-20 mm
Less Desirable
Acceptable
Thick > 20 mm
Undesirable
Not acceptable
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Internal quality descriptions
Seed number
Seedless
Highly desirable
Seed Number 0 -5
Acceptable
More than 5 seed
Not desirable
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Internal quality descriptions
Flesh colour
Deep Pink (highly desirable)
Pink (desirable)
Pale Pink (less desirable)
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Internal quality descriptions
Mesocarp or albedo colour
White
Highly desirable
Light pink
Desirable
Pink
Acceptable
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