Postharvest technology of fruits and vegetables in USA
2006
Gladon, R. (Iowa State University, Ames (USA). Department of Horticulture)
Postharvest losses of fruits and vegetables in developed countries are 5 to 25%, and in developing and undeveloping countries, this number increases to 25 to 50%. The United States and other developed countries have taken advantage of recent technological and physiological advances, and that has been, for the most part, responsible for fewer losses. Use of technological advances such as better definitions of the appropriate stage at which to harvest, cooling the commodity before it enters storage or transport , temperature management, various postharvest treatments, low-oxygen, modified-atmosphere packaging and storage, and advances in transportation techniques have extended the shelf of these food crops. In addition, equally as powerful advances have been made in the area of postharvest physiology. More complete understandings of respiration and respiratory metabolism, ethylene synthesis, ethylene mode of action, and the implications of other degradative metabolic pathways have permitted advances that were throught unachievable several decades ago. In the future, our attention will be turned toward expanded use of minimally or lightly processed foods, food safety and security, and genetic and molecular biological engineering of food crops to further reduce losses, yet increase the quality of the consumed food.
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