There is a 16-36% post-harvest loss of fruits every year due to mechanical, microbial, and physiological causes. There are various stages after harvest where things can go wrong, such as handling, storage, packing, or transportation.
Handling: Processing involves washing, trimming, and packaging vegetables and fruits to clean them, remove diseased or damaged parts, and improve appearance.
Grading: Fresh produce is sorted according to their shape, size, and colour into different grades. There is considerable loss of produce at this stage since many fruits and vegetables are rejected for being “ugly.” Government and supermarket policies, as well as consumer awareness, could end food loss at this stage.
Packaging: Good protective packing material can prevent mechanical and physiological damage during transport and storage. Produce can then retain appearance, taste, and freshness.
Storage and Ripening: Precooling can reduce up to 6% loss in weight during storage of both fruits and vegetables. Many climacteric fruits like apples are harvested before ripening, which happens during storage in ripening rooms. Temperature, humidity, and levels of oxygen(O2), carbon dioxide (CO2), and ethylene are closely monitored regularly to provide the best conditions to extend storage and for proper ripening.
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