ABSTRACT
The quality of fruits and vegetables deteriorates progressively after harvest within a short time due to a series of physical, physiological, and pathological agents the produce is exposed to before reaching a consumer or a processor. Handling operations vary according to the produce. Figure 5.1 depicts a generic postharvest value chain with common handling operations. Both quantitative (reduction in weight and wastage due to biotic factors) and qualitative (reduction in color, flavor, and texture) losses anywhere along the chain occur in the field, during packaging, storage, distribution, and transportation. Postharvest management practices facilitate the continuous supply of fruits and vegetables to fresh, minimally processed, and processed markets. Given the distance between the sites of production and consumption, these perishable commodities need to travel a long distance, and hence the maintenance of quality over the entire value chain is an onerous task. Generally, fruit and vegetable processing is very seasonal in nature, and the harvested produce must be quickly processed to avoid losses. The processor must assure that all the quality attributes at the time of harvest are maintained before processing. Normally, quality at harvest can only be maintained and not improved down the value chain except for climacteric fruits, which can be ripened after harvest to achieve ideal eating quality. Postharvest value chain for fruit and vegetables. https://s3-euw1-ap-pe-df-pch-content-public-u.s3.eu-west-1.amazonaws.com/9780429091483/664b9b5a-638a-4ec7-b69b-5d34889988bd/content/fig5_1_B.tif" xmlns:xlink="https://www.w3.org/1999/xlink"/>
