Postharvest

Goals:
– Keep product cool to avoid moisture loss and slow down chemical changes
– Avoid physical damage like bruising to delay spoilage
– Focus on sanitation to reduce pathogen risks
– Post-harvest processing in packing houses can range from simple sheds to mechanized facilities
– Critical initial storage conditions include temperature, humidity, and avoiding chemical interactions

Postharvest shelf life:
– Degradation of vegetables and fruits begins post-harvest
– Postharvest shelf life defined as acceptable consumption period
– Determined by appearance, taste, flavor, and texture
– Objective methods include sensorial, biochemical, mechanical, and colorimetric measurements
– Recent studies aim to find freshness markers through biochemical and fingerprint methods

Postharvest physiology:
– Study of plant physiology after picking
– Direct applications in establishing storage and transport conditions for shelf life
– Delay ripening by preventing fruit tissue respiration
– Techniques like cold storage, gaseous storage, and waxy coatings prolong storage
– Importance in understanding fundamental respiration mechanisms

See also:
– Post-harvest losses in fruits and vegetables
– Post-harvest losses in grains

References:
– Janet Bachmann and Richard Earles authored “Postharvest Handling of Fruits and Vegetables” in August 2000

External links:
– Postharvest Biology and Technology resources
– Writtle Postharvest Unit for research and training
– Postharvest Technology Research & Information Center
– “Horticultural Marketing” PDF by Dixie under FAO, Rome