Knowra Postharvest Postharvest Postharvest is the handling, storage, processing, and preservation of agricultural products after harvest. It aims to maintain quality, safety, and value while reducing losses.
Respiration (plant physiology) : The process by which living cells release energy from organic molecules, consuming oxygen and producing carbon dioxide and water. Fresh produce continues respiring after harvest, using stored reserves and generating heat.
Modified-atmosphere packaging : Packaging that changes the gas composition surrounding food through product respiration and package permeability. It creates a protective atmosphere around fresh produce during storage and transport.
Food loss : A decrease in food quantity or quality before it reaches retail or consumers. Poor handling and storage can make harvested food unsalable or unsafe.
Ripening : The coordinated changes that make fruit mature, palatable, and ready for seed dispersal or consumption. Ripening continues in many fruits after harvest and shapes timing, handling, and storage.
Refrigeration : The removal of heat from an enclosed space or substance to lower its temperature. It is a widely used postharvest method, but depends on reliable energy and temperature control.
Transpiration : The loss of water vapor from plant tissues, especially through surfaces and pores. Water loss after harvest causes wilting, shriveling, and reduced saleable weight.
Drying (food) : The removal of water from food to slow spoilage and reduce weight or volume. Drying preserves crops such as grains, fruits, and vegetables without continuous refrigeration.
Food waste : Food discarded or left uneaten, especially at retail and consumption stages. Postharvest losses contribute to waste, though the terms describe different stages.
Ethylene : A gaseous plant hormone that regulates processes including fruit ripening and senescence. Ethylene-sensitive produce may ripen rapidly when exposed to the gas.
Freezing : The preservation of food by lowering its temperature enough for water to form ice. Unlike ordinary cold storage, freezing halts growth of most microorganisms and changes product texture.
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