Biotech Articles
Publish Your Research Online
Get Recognition - International Audience

Request for an Author Account   |   Login   |   Submit Article

Postharvest Treatments of Horticultural Produce [PDF]

BY: Dr. R. R.Sharma | Category: Applications | Submitted: 2017-07-26 07:04:32
       Author Photo
Article Summary: "India is the second largest producer of fruits and vegetables in the world but around 25-30 % of it is lost during postharvest handling. In order to save this valuable produce, several postharvest treatments (e.g. hot water, edible coating, irradiation, packaging etc.) have been recommended. .."

Share with Facebook Share with Linkedin Share with Twitter Share with Pinterest Email this article

Postharvest treatments of horticultural produce
Author: Dr. R.R. Sharma
Principal Scientist (Hort.)
Division of Food Science and Postharvest Technology
ICAR-Indian Agricultural Research Institute, New Delhi- 110 012, India

Fruit and vegetables are a major source of essential vitamins and minerals, which are needed for wellbeing of human. Hence, these are rightly called as 'protective foods' by medical experts. Being highly active metabolically, these commodities are highly perishable in nature and thus require coordinated systematic handling to maintain quality and reduce losses and waste. It is estimated that around 25-30% of this valuable produce goes waste in the form of postharvest losses occurring between harvesting till they reach consumers. Hence, coordinated activities are required to reduce postharvest losses and waste of fresh fruits and vegetables because these commodities provide essential nutrients and represent sources of domestic and international revenue.
In general, attributes such as appearance, texture, flavour and nutritional value have been traditional quality criteria in fruits and vegetables, but increasingly safety (chemical, toxicological and microbial) and traceability are important for consumers. Fresh produce is often eaten raw or after minimal processing and food pathogen contamination can present risk of outbreaks of foodborne illnesses. Owing to multiple uncertainties along the supply chain, microbial contamination leading to spoilage and postharvest losses can occur at any of the stages in the continuum from farm to consumer. Therefore, postharvest treatments are essential to minimize microbial spoilage and reduce the risk of pathogen contamination for fresh fruits and vegetables..
Several postharvest physical, chemical and gaseous treatments are given to fresh fruits and vegetables to maintain fresh-like quality with high nutritional value and meet safety standards of fresh produce. These postharvest treatments can be combined with appropriate storage temperatures. In this chapter, we have attempted to review the status of postharvest treatments and emerging technologies that can be used to maintain quality and reduce wastage of fresh produce.

Size: 694KB

About Author / Additional Info:
Working on production and postharvest management of fruits and vegetables for the last 32 years. I have published more that 130 research articles in journals of international repute. Authored 12 books, 250 popular articles and received several awards and honours of ICAR and Govt. of India

Search this site & forums
Share this article with friends:

Share with Facebook Share with Linkedin Share with Twitter Share with Pinterest Email this article

More Social Bookmarks (Digg etc..)

Comments on this article: (0 comments so far)

Comment By Comment

Leave a Comment   |   Article Views: 84

Additional Articles:

•   Metabolic Pathways in Molecular Genetics

•   Next Generation Sequencing (NGS): The Next Step in Personalized Medicine

•   Compost Tea: An Organic Additive For Plant Health

•   The Use of Plants to Make Vaccines: Part-3

Latest Articles in "Applications" category:
•   Flavor Biotechnology: Part -1

•   Flavor Biotechnology: Part -2

•   Genetic Engineering Extended the Shelf-life of Fruits

•   Biomedical Informatics - From Cells to Populations in the IT Way

•   The Concept of Biotechnology: Understanding Various Applications/Uses

•   In Vitro Fertilization Procedure - Applications, Advantages and Disadvantages

•   Fluorescence-Activated Cell Sorting

•   Directed Evolution

•   Fermentation, and its Control

•   Advanced Fermentation Control Strategies

•   Methods of Purification of Enzymes

•   Extremophilic Microbes - Organisms Living in Extreme Conditions

•   Colorful Bacteria

•   Importance of Phytoremediation

•   Conservation of Microbes

•   Sewage Bacteria - Strictly Anaerobic, Aerobic and Facultative bacteria

•   Microbial Growth Substrates

•   Injuries to Microbes

•   Asepsis and its Importance

Important Disclaimer: All articles on this website are for general information only and is not a professional or experts advice. We do not own any responsibility for correctness or authenticity of the information presented in this article, or any loss or injury resulting from it. We do not endorse these articles, we are neither affiliated with the authors of these articles nor responsible for their content. Please see our disclaimer section for complete terms.
Page copy protected against web site content infringement by Copyscape
Copyright © 2010 - Do not copy articles from this website.

Agriculture Bioinformatics Applications Biotech Products Biotech Research
Biology Careers College/Edu DNA Environmental Biotech
Genetics Healthcare Industry News Issues Nanotechnology
Others Stem Cells Press Release Toxicology  

  |   Disclaimer/Privacy/TOS   |   Submission Guidelines   |   Contact Us