Post Harvest of Fruits and VegetablesHarvested fruits and vegetables continue to maintain physiological systems and sustain metabolic processes that were present before harvest.
While attached to the plant, the losses from aspiration and transpiration are replaced from the flow of sap, which contains water photosynthesis and minerals; however after harvested the product is dependent entirely on its own food reserves and water content.
Losses of water and substance used in respiration can no longer be replaced and deterioration of the product begins.
Maturation, ripening and senescence induce many changes in fruits and vegetables. Although a strict physiological distinction between fruit ripening and senescence is unclear, ripening hastens the onset of senescence and the probability of cell injury and death.
Fruit ripening involves many complex changes, including seed maturation, color changes abscission from the parent plant, tissue softening, volatile production, was development on skin, and changes in respiration rate, ethylene production, tissue permeability, carbohydrate composition, organic acids and proteins.
Product respiration transpiration and ethylene production are major factors contributing to the deterioration of fresh and vegetable. Reduction of these processes by technologies such as cooling and storage, enable the postharvest life of fresh produce to be prolonged.
Post Harvest of Fruits and Vegetables
