(VAN) Processing technology enhances preservation of green-skinned pomelos, extending storage time and reducing spoilage rates to below 15%.
Ben Tre province's Department of Science and Technology has unveiled a new processing technology and equipment system designed for preserving fresh pomelos, aimed at bolstering both domestic consumption and export. The initiative was led by the Sub-Institute of Agricultural Engineering and Post-Harvest Technology, part of the Institute of Agricultural Engineering and Post-Harvest Technology under the Ministry of Agriculture and Rural Development.
According to MSc. Nguyen Vinh Phuc, the post-harvest technological procedure for green-skinned pomelos involves several sequential steps: sorting, washing, air-drying, wax coating, shrink wrapping, and boxing.
After initial sorting, pomelos undergo a chlorine-infused aerated tank treatment for two to five minutes, followed by air-drying and polishing. During the wax coating stage, a thin layer of 20% carnauba wax is applied to inhibit respiration, enhance appearance, and preserve green color.
This wax coating extends shelf life and reduces spoilage rates, allowing for transport to distant markets. Pomelos are then shrink-wrapped and boxed for prolonged preservation and convenient shipping, stored at 10 degrees Celsius.
Ms. Truong Trinh Truong Vinh, Deputy Director of Ben Tre province's Department of Science and Technology, noted the project's success in establishing a technological process for pomelo processing and preservation, maintaining optimal quality and reducing spoilage rates to below 15%.
Vietnamese green-skinned pomelos are approved for export to demanding markets such as the US, Europe, and Australia, with varying shipping durations. Air freight offers quick delivery but high costs, while sea exports are more economical but take longer, necessitating suitable preservation technology to meet extended shipping demands.
Ms. Ly Thi Ngoc Minh, Director of Green Power Company in Ben Tre province, emphasizes the importance of the research project in extending the shelf life of green-skinned pomelos, a key product for her company. With sea shipping durations to Europe and the US increasing, this preservation solution is crucial for maintaining pomelo quality during transit. Ms. Minh believes the project's effectiveness will benefit other businesses and aid in pomelo preservation during high-yield crop cycles with low market consumption.
Green-skinned pomelo holds significance in Ben Tre province, covering 34% of the total fruit tree production area. It's among the products certified for geographical indication protection in domestic markets, with ongoing efforts to secure international protection. The successful research into pomelo processing and preservation technology enhances the quality and competitiveness of this local agricultural product, driving its development in the Mekong Delta region.
