|Title:||An Overview of Postharvest Biology and Technology of Fruits and Vegetables||Authors:||Chun-Ta Wu||Issue Date:||Dec-2010||Publisher:||農業試驗所||Start page/Pages:||2-11||Source:||農業試驗所特刊第147號||Conference:||2010 AARDO Workshop on Technology on Reducing Post-harvest Losses and Maintaining Quality of Fruits and Vegetables||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.
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