The presentation in a very brief and concise manner describes various major postharvest factor which affects the storage life of fresh fruits and vegetables and also the fundamentals principles to keep in mind while designing the storage structure or methods to keep fresh produces longer.

2. INTRODUCTION
• FARMING => INVESTMENT
(Money + Infrastructure + Labour +
Time) => PROFIT
• MARKETING - Dream realization
of the FARMER
• TIME (Perishability)- most crucial
yet highly neglected
• Postharvest = After Harvest
PRODUCER
POSTHARVEST
MANAGEMENT
CONSUMER

3. Heat
Physiology fresh Fruits and Vegetables
Aromatic
volatiles
including
ethylene
Carbon dioxide
Moisture
OxygenPrinciple :
Prevention/ Delay
1. Self decomposition
2. Microbial decomposition
3. Mechanical injury, pest, diseases attack, etc.

4. Respiration & Temperature
• Shelf life of produce -> Amount
of food reserved stored
• Higher temperature -> Higher
respiration -> Shorter Shelf Life
• Lower temperature -> Longer
shelf life
• How much low temperature
– Chilling injury
– Tolerance

5. Moisture Loss & Humidity
• Moisture loss -> less appealing
• High humidity prevents water
loss
• Barrier to moisture loss
– Packaging
– Waxing
• DO NOT WET PRODUCE!
– Control condensation
– Wet produce result in rotting

6. Atmosphere & Air circulation
• Adjacent atmosphere
– Low oxygen
– High carbon dioxide
• Permeability of the
package
• Ventilation
– Regulate temperature
and humidity
– Remove ethylene and
odours (smells)

7. Ethylene Vs Ripening
• Ethylene produced by ripe or
damaged fruit
• Removing ethylene prolongs
storage life
– Ethylene ‘scrubbers’, 1-MCP
used to prevent ethylene
(‘Smartfresh’)
– Modified atmosphere
packaging
• Use of Calcium Carbide for
ripening is illegal

8. Mechanical Injury & Packaging
• Injury
– Increases respiration
– Secondary infection
• Packaging purpose
– Protection
– Unitization
– Handling
– Security
– Stowability
– Information

9. rules for handling produce
 Keep it cool
 Avoid moisture loss
 Handle with care

10. Thank
you