Postharvest Quality Management Strategies of Horticultural Crops

Description

Fruits and vegetables are perishable in nature. Scientific harvesting and handling are the practical way to reduce the losses due to physical damage, spoilages, due to insect damages and microbial growth. Various protocols are standardized and available for adoption to get the best result, which will give economic benefits. Similarly, proper storage conditions, with suitable temperature and humidity are needed to lengthen the storage life and maintain quality once the crop has been cooled to the optimum storage tempera Lure. Greater emphasis need to be given on the training of farmers, creation of infrastructure for cold chain with common facilities for sorting, grading, packing and post harvest treatments in all major markets. Postharvest technologies have allowed horticultural industries to meet the global demands of local and large-scale production and intercontinental distribution of fresh produce that have high nutritional and sensory quality. Optimal postharvest treatments for fresh produce seek to slow down physiological processes of senescence and maturation, reduce/inhibit development of physiological disorders and minimize the risk of microbial growth and contamination. This book “Postharvest Quality Management Strategies of Horticultural Crops” examines the current status on postharvest treatments of fresh produce and emerging technologies, such as plasma and ozone, that can be used to maintain quality, reduce losses and waste of fresh produce. It also highlights further research needed to increase our understanding of the dynamic response of fresh produce to various postharvest treatments.