Postharvest Treatments for Horticultural Produce

Abstract

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.