article · Asian Food Science Journal
Fresh fruits and vegetables undergo several postharvest physiological processes that directly influence their quality and shelf life. Core biological mechanisms such as respiration, transpiration, ripening, senescence, and enzymatic activity drive the deterioration of perishable produce after harvesting. Managing these natural processes is essential to preserve vital quality attributes, including texture, flavour, colour, and nutritional content, while reducing postharvest losses. Key intervention strategies focus on temperature and humidity regulation, modified atmosphere packaging, and targeted postharvest treatments. In addition, innovative approaches and emerging technologies offer further opportunities to prolong storage duration and maintain crop standards. Addressing the complex physiological factors that affect produce across the postharvest supply chain supports broader efforts toward enhancing food security and sustainable agricultural management.
Fresh fruits and vegetables rapidly lose freshness, nutrients, and economic value once harvested. By understanding the specific biological mechanisms that cause produce to spoil, growers, distributors, and retailers can adopt better preservation methods. Improving postharvest handling keeps food fresh for longer periods, reduces costly food waste, and supports more resilient and sustainable food systems.
The discussed interventions, such as modified atmosphere packaging, environmental controls, and emerging postharvest treatments, apply directly to packaging developers, cold chain operators, and fresh produce logistics companies. The review synthesises existing, field-ready handling practices alongside emerging technological solutions, indicating an application readiness that spans from near-market operational implementation to early-stage innovative methods requiring further development.
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Fresh fruits and vegetables are integral components of a balanced diet, providing essential nutrients and contributing to human health. However, the postharvest quality of these perishable commodities is greatly influenced by various physiological processes that occur after harvest. This article reviews the key physiological processes affecting postharvest quality, including respiration, transpiration, ripening, senescence, and enzymatic activity. Understanding these processes is crucial for optimizing postharvest handling practices to extend shelf life, maintain quality attributes such as texture, flavor, color, and nutritional content, and minimize losses. Strategies to manage these physiological processes, including temperature and humidity control, modified atmosphere packaging, and the use of postharvest treatments, are discussed. Additionally, emerging technologies and innovative approaches for enhancing postharvest quality and extending the storage life of fresh fruits and vegetables are highlighted. By elucidating the complex interplay of physiological factors influencing postharvest quality, this review aims to provide valuable insights for researchers, practitioners, and stakeholders involved in the fresh produce supply chain, ultimately contributing to the promotion of food security and sustainability.
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DOI: 10.9734/afsj/2024/v23i4706
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