Green Technology for Reducing Postharvest Losses and Improving the Nutritional Quality of Fresh Horticultural Produce

Abstract

Fresh fruits and vegetables provide essential nutrition to the diet, and it is critical to maintain product quality and nutrition from harvest through to the consumer. Fresh fruit and vegetables are still ‘alive’ even after detached from the plants and continue to respire. Besides, the climacteric fruits ripen after harvest. Therefore, it is important to manage the ripening process and prevent decay to reduce postharvest losses. In addition, foodborne illnesses are a major public health concern, and postharvest practices to improve food safety are essential. While traditional postharvest technologies such as synthetic chemicals have been effective at controlling postharvest decay and maintaining fruit quality during storage, there is an urgent need to develop alternative ‘green technologies’ to maintain product quality through to the consumer. Many new innovative green postharvest technologies are being developed to delay ripening, reduce pathogenic microorganisms, maintain freshness, and improve nutrition. This chapter discusses some new innovative green postharvest technologies such as the application of edible coatings and films, light emitting diode (LED), ultrasound, UVC irradiation, and plasma technology, which have been shown to reduce postharvest losses and improve the nutritional quality of fresh produce.