An Overview of Postharvest Biology and Technology of Fruits and Vegetables

Chun-Ta Wu

An Overview of Postharvest Biology and Technology of Fruits and Vegetables

Journal

Technology on Reducing Post-harvest Losses and Maintaining Quality of Fruits and Vegetables Proceedings of 2010 AARDO Workshop

Part Of

農業試驗所特刊第147號

Pages

2-11

ISBN

978-986-02-6106-6

Date Issued

2010-12

Date

2010-12

Author(s)

Chun-Ta Wu

URI

https://scholars.tari.gov.tw/handle/123456789/2621

Abstract

Harvested fresh fruits and vegetables are living products. They are characterized by high moisture content, active metabolism, and tender texture; as a consequence, significant losses resulting in senescence, desiccation, physiological disorders, mechanical injuries, and microbial spoilages occur at any point from harvest through utilization. The main objective of postharvest technology is to restrict deterioration of produce along the postharvest chain, and to ensure that maximum quality value for the produce is achieved. Temperature management and dehydration control are the essential and the two most important strategies to extend shelf life and retain quality of horticultural perishables. The other supplements such as controlled atmospheres and modified atmospheres, 1-methylcyclopropene fumigation, and heat treatments can further enhance their storability. Over the past few years, development and application of effective, safe, and environmental-friendly postharvest technology for edible horticultural commodities have become and will continue to be the number one concern by fresh produce handlers and consumers.

Event(s)

2010 AARDO Workshop on Technology on Reducing Post-harvest Losses and Maintaining Quality of Fruits and Vegetables

Publisher

農業試驗所

Type

conference paper

File(s)

Name

publication_no147_04.pdf

Size

357.31 KB

Format

Adobe PDF

Checksum

(MD5):072c2084bd912fc2e3812eec8a2b1fb9