Bab 1 KERUSAKAN KOMODITAS PASCA PANEN.ppt

Komoditas Pascapanen

1. KERUSAKAN KOMODITAS
PASCA PANEN
• Kesadaran akan kerusakan/kehilangan
hasil pascapanen baru mulai muncul pada
tahun 1975
•Clyde M. Christensen & Henry H.
Kaufmann. 1960. Fungi Really Cause The
Losses of Grain Storage.
•Data yang dikumpul oleh National Academic
Sciences (US), 1978

2. APA PENYEBAB KERUSAKAN/KEHILANGAN
KOMODITAS PASCA PANEN?
•Penyebab primer : di sebabkan langsung oleh
agen perusak:
1.Mikroorganisme
2.Serangga hama
3.Tungau, tikus, burung
•Penyebab sekunder: faktor-faktor yang
mempertinggi terjadinya kerusakan / kehilangan,
seperti:
1. Faktor-faktor sosial ekonomi.
2. Faktor-faktor teknik.
3. Faktor-faktor pre harvest (sebelum panen).

3. Patogen

4. Sumber inokulum patogen:
•Dari lapangan
•Infeksi laten
•Pasca panen (post harvest)

5. Cendawan
eukariot, heterotrof, hifa, spora, konidia
Cladosporium variabile
Fusarium oxysporum

6. Colletotrichum capsici
Aspergillus niger
Colletotrichum gloeosporioides

7. Bakteri
prokariot, satu sel
sel bakteri
koloni bakteri
Erwinia carotovora

8. Virus
partikel materi RNA/DNA, selubung protein
bulat / polihedral
batang pendek
batang panjang
lentur

9. Nematoda
ektoparasit endoparasit berpindah
Anguina tritici endoparasit menetap

10. Bagaimana patogen masuk ke dalam inang?

11. PENETRASI PATOGENPENETRASI PATOGEN
•Gambar: spora
berkecambah (A),
•Membentuk
appresorium (B),
•Penetrasi (C) dan
infeksi dengan
•Haustorium (D)

12. Senjata kimia patogenSenjata kimia patogen
1.1.EnzimEnzim biasanya diperlukan untuk menghancurkan/mendegradasi senyawa- biasanya diperlukan untuk menghancurkan/mendegradasi senyawa-
senyawa komponen dinding sel (kutin, pektin, selulosa, dan hemiselulosa) dan senyawa komponen dinding sel (kutin, pektin, selulosa, dan hemiselulosa) dan
senyawa yang dikandung sel inang (misalnya protein, pati, dan lemak). Contoh senyawa yang dikandung sel inang (misalnya protein, pati, dan lemak). Contoh
enzim: kutinase (mendegradasi kutin), pektinase, selulase, hemiselulase, protease, enzim: kutinase (mendegradasi kutin), pektinase, selulase, hemiselulase, protease,
amylase, lipase, dll.. amylase, lipase, dll..
2.2.ToksinToksin/racun/racun mengganggu permeabilitas membran, inaktivasi enzim, atau mengganggu permeabilitas membran, inaktivasi enzim, atau
menghambat reaksi enzimatik di dalam sel tanaman. Contoh toksin: tabtoksin dan menghambat reaksi enzimatik di dalam sel tanaman. Contoh toksin: tabtoksin dan
phaseolotoksin (menghambat enzim normal sel inang sehingga terjadi penimbunan phaseolotoksin (menghambat enzim normal sel inang sehingga terjadi penimbunan
substrat beracun atau habisnya senyawa-senyawa yang dibutuhkan), tagetitoksin substrat beracun atau habisnya senyawa-senyawa yang dibutuhkan), tagetitoksin
(inhibitor transkripsi dari organel sel, misalnya kloroplas), dll.(inhibitor transkripsi dari organel sel, misalnya kloroplas), dll.
3.3.Zat pengatur pertumbuhanZat pengatur pertumbuhan//fitohormonfitohormon mengganggu keseimbangan sistem mengganggu keseimbangan sistem
hormonal inang dan akan menyebabkan abnormalitas pertumbuhan tanaman inang. hormonal inang dan akan menyebabkan abnormalitas pertumbuhan tanaman inang.
Contoh: auksin (IAA), gibberelin, sitokinin, etilen, polisakarida, dll. Contoh: auksin (IAA), gibberelin, sitokinin, etilen, polisakarida, dll.

13. FAKTOR-FAKTOR YANG
BERPENGARUH TERHADAP
PERKEMBANGAN PATOGEN PRODUK
PASCAPANEN

14. why

15. Produk pascapanen lebih rentan
karena:
•Setelah panen : karena proses
penuaan/deterioration berjalan terus
sehingga mengurangi resistensi/daya
tahan.
•Setelah panen : komoditas dihadapkan
kepada lingkungan yang baik untuk
perkembangan penyakit (baik untuk
multiplikasi inokulum maupun kecepatan
pertumbuhan patogen tinggi).
→

16. segitiga penyakit
•Patogen
•Inang
•Lingkungan
•Manusia

18. Patogen
•Virulensi
•Kemampuan sebagai infeksi laten
•Kemampuan bertahan hidup, propagul 
infestasi

19. Inang
•Kerentanan kultivar terhadap
penyakit pascapanen
•Tingkat ketuaan dan kematangan
komoditas
•Tipe komoditas
Recalsitrant-orthodox seeds
Climacteric-non climacteric
fruit

20. Maturation and Ripening

21. Indikator buah matang
•Daging buah melunak
•Perubahan warna
•Adanya zat volatil yang berasosiasi
dengan aroma buah
 Bagaimana agar buah matang segera
sebelum sampai ke konsumen

22. Perubahan fisik
Perubahan fisik pada apel

23. Perubahan Kimia
Peningkatan gula-gula sederhana : glukosa,
fruktosa

24. Peningkatan Respirasi
Climacteric fruit:

26. Lingkungan
 terhadap patogen dan inang (produk pascapanen)
 abiotik dan biotik
Kondisi lingkungan pre-harvest
Kondisi lingkungan post harvest: transport, tempat
penyimpanan
T: tinggi or rendah,
Rh: tinggi or rendah,
pH
komposisi udara: O2, CO2
•Moisture migration
•Hot spot

27. •Biotik:
antagonism: agens hayati
mutualism with pathogen?
Ex. insect as a vector

28. Manusia
•Farmer, trader, consumer
•Perlakuan yang diaplikasikan untuk
pengendalian penyakit
•Metode penanganan produk pascapanen
•Kebersihan produk pascapanen

29. Terima kasih

30. •Studies focus on identification and control
of fungal and bacterial plant pathogens
causing diseases on economic crops.
•Emphasis is placed on microorganisms
that decay fresh fruit.
•Control is aimed at using environmentally
friendly techniques to control these
diseases.
Control of Post-harvest Diseases

31. •Recent research has studied the potential of
biocontrol agents and natural products for
decay control. Bacillus subtilis from apple fruit
was used to control postharvest decay of
apple fruit.
•Organic acids such as acetic acid in the
vapor form was found to be extremely
effective in killing decay-causing fungal
spores on various fruit crops and studies are
progressing towards using it commercially.
•Synthetic fungicides are also evaluated as a
valuable component in an overall integrated
management strategy.

32. Major postharvest diseases
. •The major diseases of fruit are fungal in origin.
The climate in the fruit-growing district is very
dry, so bacteria are not normally a problem.
The fungi include:
•Anthracnose (Colletotrichum gloeosporioides )
is one of the most common problems on
tropical fruits,
•Stem end rot (Diplodia spp.),
•Fruit rot (Phomopsis sp.)
•Phytopthora rot (Phytophthora palmivora).
•Blue mold (Penicillium spp. especially P.
expansum) is the other most common
problems.

33. The fungi include (continuing):
•Gray mold (Botrytis cinerea) is a very common decay-
causing fungus,
Unfortunately, gray mold can nest, and whole bins
or boxes of fruit can become infected. This fungus
can grow at low temperatures. Spores of Botrytis get
in and on the fruit in the orchard. Thus, orchard
control and fruit quality are especially important .
•Mucor rot (Mucor piriformis) is a soil-borne
fungus that grows well even in the winter .
•Moldy core (Alternaria alternata) is not
normally a problem in the dry growing region
but can be found when rainy weather occurs
during the petal-fall period.

34. Postharvest decay is an economic problem for the fruit
industry for several reasons:
•* There are very few effective fungicide
controls.
•* The public would prefer not to have fruit
treated with fungicides after harvest as it likely
that there is some residue on the fruit at time of
consumption.
•* There is increasing resistance or a building up
of nonsusceptible spores, of the common fungi
to the remaining fungicides.
>>>Growers currently follow a multiphase
approach to minimizing decay organisms. >>>
and starts with an understanding of the biology
of the enemy, and the work begins in the
orchard.

35. Start of post-harvest disease infections:
Before harvest :
a. vegetative phase (growing stage)
b. reproductive phase ( flowering stage;
fruiting stage – immature product or
mature product)
•At harvest
•After harvest ( grading/ sorting/
packaging/ transporting/ storing/
marketing)

36. Two types of infections that initiate
postharvest diseases:
•Active infection – infection progresses
continuously as long as the environment
is favorable to the growth of the pathogen.
•Latent /Quiescent infection – infection is
initiated before maturity of the host but it
become active only after harvest when
the fruit begins to ripen.

37. PRINCIPLES OF INFECTIOUS PLANT DISEASE
CONTROL
•The first requisite in planning for plant disease control
is to identify the causal agent(s) of the disease in
question.
•Effective control measures result from a thorough
knowledge of the following:
a. The biology of the pathogen and the disease
processes, and
b. The relationships between disease
development and the environment,
cultural practices applied to the crop in the
field, and pre- and post harvest handling

practices of the produce.

38. Plant disease control involves the application of
one or more of the following principles:
•Exclusion – preventing the introduction of the pathogen
into an uninvaded area.
•Eradication – reducing, inactivating, eliminating or
destroying the pathogen at the source either from a
place or from plant tissue in which it is already
established.
•Protection – preventing infection by placing or interposing a
toxicant or other effective barrier between the plant or
its parts and the pathogen.
•Disease resistance – using resistant varieties to control
disease. It also includes all procedures that contribute to
changing the genetic and physiological processes, structural
nature or habits of individual plants or plant populations in
order to make them tolerate or resist the infection.
•Avoidance – avoiding the disease by raising the crop at a
time when, or in areas where the pathogen is ineffective,
rare, or absent.
•Therapy – reducing severity of disease in an already infected
plant.

39. A. How to control pre-harvest infections
•1. Apply protectant or eradicant pesticides to the crop in the
field. The best approach to the control of post-harvest
diseases initiated by pre-harvest infections
* fungicides are the usual pesticides used because fungi
are the most common agents of post-harvest diseases.
* It is difficult to control with commercial pesticides
(fungicides or bactericides) pre-harvest infections that are
already established at the time of harvest because most of
these compounds do not penetrate into the host tissue
efficiently.
* Pre-harvest fungicides may be applied a few days before
harvest to reduce the number of latent infections.
These fungicides should be chosen properly to avoid the
selection of strains of the pathogen which will be resistant
to post-harvest fungicides treatments.

40. How to control pre-harvest infections?
•2. Heat (hot-water or hot moist-air)
and irradiation (gamma) treatments
of product after harvest are also used
to control established pre-harvest
infections of certain diseases.

41. B. CONTROL OF INFECTION DURING AND
AFTER HARVEST
•Many of the most destructive post harvest
diseases arise from infections initiated in
mechanical and physiological injuries on the
surface of the produce.
–Mechanical injuries is inevitable during harvesting
and processing (grading, sorting, packaging,
storing, transporting, marketing) of fruits and
vegetables.
–physiological injuries may be caused by cold, heat,
oxygen deficiency and other environmental
conditions that make produce susceptible to
pathogens

43. Biji-bijian
Faktor Biotik
Faktor Abiotik
Cendawan
kamir
Bakteri
Serangga
dan
Tungau
Tikus
Burung
Kelembaban
Udara
Temperatur
Ruang
Gas
Cahaya
Ekosistem Produk Pascapanen Di Tempat Penyimpanan
Udara normal O
2
21%; CO
2
0.03%

44. ERADICATION OR INHIBITION OF ESTABLISHED
PATHOGENS
A . It is difficult to eradicate established infections
because the pathogen has already ramified into the
tissues and, therefore, the chemical toxicant may
not be able to reach all the propagules in the
tissues.
B. How established infections are eradicated or
inhibited.
B.1. Chemical treatments
•Most fungicides are very limited in their ability to
penetrate plant tissues and they are ineffective
against established infections.
•Some chemicals have proved effective against
some diseases with established infections (e.g.
Dicloran, Benomyl, Thiabendazole).

46. B.2. Heat treatments
a. Heat may be applied as hot water or hot
moist air treatments.
b. Oftentimes the thermal death point of the
pathogen is very near the thermal sensitivity
of the produce.
c. Heat treatments may alter host physiology
resulting in an increase in the rate of
ripening or an increase in susceptibility to
other diseases.

47. •B.3.Gamma irradiation treatments
a. Of the ionizing radiation, gamma rays are
capable of penetrating tissues of fruits and
vegetables and destroying pathogen in
established lesions.
b. Many commodities are damaged by
radiation dosages that will control diseases.
Diseases that can be controlled by gamma
radiation treatment may be controlled by
methods which are less expensive, non-
injurious and more effective.
c. Gamma irradiation treatments has the
potential usefulness for treatment of
package produce.

48. •B.4. Low temperature storage
a. Low temperature delays post-harvest
disease development by inhibiting ripening
and thereby prolonging disease resistance
of tissues and directly inhibiting the
pathogen at a temperature unfavorable for
growth
b. Low temperature may cause chilling injuries
on produce.

49. 4.MAINTENANCE OF HOST RESISTANCE
•After harvest but before storage produce
may be treated with chemicals that retard
ripening and senescence making the
tissues resistant to invasion by
pathogens.
•During storage, storage atmosphere may
be modified (usually combination of O2
and CO2) to increase resistance of the
host tissues to disease.

50. • Controlled atmosphere storage consists of
placing a commodity inn a gas-tight
refrigerated chamber and allowing the
natural respiration of the fruit to decrease the
oxygen and increase the carbon dioxide
content of the atmosphere in the chamber.
• Typically, for storage of apples the oxygen
content is lowered to about 3% and carbon
dioxide is allowed to increase from 1 to 5%.
This atmosphere can extend the storage life
of apples by several months and allows fresh
apples to be marketed every month of the
year

51. •Modified Atmosphere requires
expensive storage chambers and close
supervision of the composition of the
atmosphere and is unsuited for
widespread use in less developed
countries.
•Modified atmosphere storage would
probably be effective for a limited
number of commodities in developing
countries especially if coupled with low
temperature storage

52. 5. MODERATION OR REDUCTION OF
DISEASE SYMPTOMS AND SIGNS
•Superficial microbial growth (usually fungi)
may reduce significantly the value of fresh
produce.
•Sometimes partially infected consumer
packages of fruits and vegetables have to be
discarded even though the products
palatability is not altered.
•Disease symptoms and signs on produce may
be reduced by chemical treatment.
–Often a post-harvest treatment fungicide will also
control disease symptoms and signs (sporulation)
but, in same cases it may be the sole purpose of
the treatment.

53. 6. PREVENTING THE SPREAD OF THE
PATHOGEN FOM DISEASED TO HEALTHY
PRODUCE IN STORAGE
•Many post-harvest pathogenic fungi spread by
contact from diseased to sound produce during
storage and long distance transport to market.
Contact spread often accounts for the major
losses caused by some fungi.
•Contact spread of disease can be prevented by
wrapping produce in oil paper wraps impregnated
with fungicides.
•Fumigants that are slowly released from certain
formulations or carriers may be included in
transport containers or storage rooms (e.g. SO2
from sodium bisulfite).