Agriculture Reference
In-Depth Information
handling and postharvest storage. The com-
plementary use of conventional or new anti-
fungal treatments (radiation, UV light) may
be of interest, but good management of tem-
perature and humidity are essential to pre-
vent the development of diseases.
Bacteria are more common pathogens
in vegetables than in fruits, because vegeta-
bles are less acid, in general, than fruits
(Sholberg and Conway, 2003).
In general, the alternatives to chemical
control of postharvest pathogens are less
efficient than many fungicides; so in the
future it will be necessary to combine sev-
eral alternative methods to develop an inte-
grated strategy that can be efficient (Sholberg
and Conway, 2003).
products that can be stored and trans-
ported together must be considered
carefully, to avoid the undesired effects
of ethylene.
Good postharvest handling starts by
•
harvesting the fruits preferably in the
morning, when the temperature is
lower, protecting the harvested prod-
ucts from the direct action of the sun
and proceeding immediately to the pre-
cooling facility, if such facilities are
available, before processing.
Low temperatures together with a
•
proper environmental humidity are the
simplest methods of postharvest con-
servation of horticultural products.
The alteration of the normal composi-
•
tion of the atmosphere (decreasing the
O
2
levels and increasing the CO
2
) delays
senescence and extends the shelf life of
horticultural products. The technique
of packaging in modified atmospheres
is used increasingly for horticultural
products for fresh consumption, espe-
cially in fresh cut products (fresh fruits
and
15.9
Summary
•
Postharvest losses of fresh horticul-
tural products are caused by an inap-
propriate control of the physical,
physiological and microbiological
deterioration during their storage and
commercialization.
Most postharvest technology is directed
vegetables,
cleaned,
cut
and
packed, ready to consume).
The essential criteria to evaluate the
•
•
towards decreasing the respiration of
the product in order to maintain its
quality. The most important factors that
affect the postharvest quality are tem-
perature, humidity and composition of
the atmosphere and the physical stress
derived from wounds or scars in the
plant tissues.
The ripening process confers fruits with
sensorial quality in fruits and vegeta-
bles are colour, flavour, aroma and
texture.
The
•
organoleptic
quality
of
non-
climacteric fruits generally decreases
after harvest, whereas climacteric
fruits can reach their best quality after
being harvested, if properly managed.
Therefore, the ripening stage of the
fruit at the moment of harvest is most
important.
Food safety is increasingly important
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the proper organoleptic and nutritional
characteristics for their consumption.
The ripening of the fruit follows geneti-
cally determined patterns, in which the
regulation of ethylene, the ripening
hormone, plays an essential role.
The most relevant difference between
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for the consumer. The new legislation,
which is compulsory in the European
Union since 2005, ensures the tracea-
bility of food.
The prevention and implementation of
•
climacteric and non-climacteric fruits
is their ability to ripen once harvested.
Tomato, watermelon and melon are
examples of climacteric fruits.
Climacteric fruits generate ethylene
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good practice programmes, both for
production and for postharvest, are
essential to achieve and maintain a
proper quality and to provide food
safety to the consumer.
•
during their ripening. Therefore the
