Abstract: Postharvest losses of fresh horticultural products are caused by an inappropriate control of the physical, physiological and microbiological deterioration during their storage and commercialization. Most postharvest technology is directed towards decreasing the respiration of the product in order to maintain its quality. The most important factors that affect the postharvest quality are temperature, humidity and composition of the atmosphere and the physical stress derived from wounds or scars in the plant tissues. The postharvest respiratory metabolism, ripening, ethylene synthesis, postharvest handling, crop quality, food safety, and postharvest pathologies are also discussed.
Publication Year: 2012
Publication Date: 2012-12-20
Language: en
Type: book-chapter
Indexed In: ['crossref']
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