Quantification of On-Farm Pomegranate Fruit Postharvest Losses and Waste, and Implications on Sustainability Indicators: South African Case Study

Abstract

While there is a growing body of scientific knowledge on improved techniques and procedures for the production and handling of quality pomegranate fruit to meet market demand, little is known about the magnitude of losses that occur at the farm and post-farmgate. This study revealed the amount of pomegranate fruit lost on the farm and the causes of loss and estimated the impacts of losses. The direct measurement method, which involved sorting and counting of individual fruit, was used since physical identification of the causes of fruit losses on individual fruit was necessary for data collection. Furthermore, qualitative data were collected by physical observation during harvesting and interaction with farm workers. At the case study farm in Wellington, Western Cape Province of South Africa, a range of 15.3–20.1% of the harvested crop was considered lost, as the quality fell below marketable standards for retail sales. This amounted to an average of 117.76 tonnes of pomegranate fruit harvested per harvest season in the case study farm, which is removed from the value chain and sold mainly at a low value for juicing and other purposes and translates to an estimated R10.5 million ($618,715.34) economic loss to the farmer. Environmental factors are the main causes of on-farm fruit losses. In the three pomegranate cultivars studied, sunburn and crack were identified as the leading cause of fruit loss, accounting for about 43.9% of all on-farm fruit losses. The lost fiber, carbohydrate, protein, iron and ascorbic acid contents associated with lost fruit were estimated to meet the daily recommended nutrition intake of 2, 9, 4, 2 and 24 people, respectively. Strategies to control and reduce pomegranate fruit losses and waste at the farm level should focus on environmental factors and mechanical damage since they account for the highest sources of fruit losses. This will ensure improved revenue to farmers, sustainable use of natural resources, reduction of the environmental impacts of the fruit industry, and more availability of quality fruit for nutritional security.

Effects of Gum Arabic Coatings Enriched with Lemongrass Essential Oil and Pomegranate Peel Extract on Quality Maintenance of Pomegranate Whole Fruit and Arils

“…The quality factors of harvested pomegranate fruit decrease more rapidly under excessive loss of moisture from the fruit, fungal infection and physiological deterioration during storage and transit [ 6 , 7 , 8 ]. Thus, approaches to delay the loss of quality and extend shelf life are important.…”

Blanching Pre-Treatment Promotes High Yields, Bioactive Compounds, Antioxidants, Enzyme Inactivation and Antibacterial Activity of ‘Wonderful’ Pomegranate Peel Extracts at Three Different Harvest Maturities

“…The pomegranate (Punica granatum L.; Lythraceae) is cultivated in many places around the world such as North America, South America, Asia, North Africa, Australia, Israel, the Middle East, and, most recently, South Africa [1][2][3]. Postharvest fruit loss and waste is a major problem in the pomegranate industry, especially on-farm [4] and packhouse level [5], mainly due to the presence of defects and disorders which reduce appearance quality. There are over a thousand cultivars world-wide but 'Wonderful' is the most widely cultivated pomegranate cultivar in South Africa due to its high quality and yields [6].…”

A Comparative Study of Antimicrobial and Antioxidant Activities of Plant Essential Oils and Extracts as Candidate Ingredients for Edible Coatings to Control Decay in ‘Wonderful’ Pomegranate

“…Furthermore, losses due to decay limit the availability of fresh produce on the market, causing exorbitant prices, which restrict market growth [5]. Research shows that decay occurs on the supply chain of fresh horticultural produce during several phases, including transportation, cold storage and shelf life [5][6][7][8]. Several pathogens have been implicated as causal agents for postharvest decay in fresh produce, such as Alternaria spp., Colletotrichum gloeosporioides, Botrytis cinerea, Penicillium expansum, P. sclerotiorum and many others [5,9].…”