Chapter 19 - Safe Storage and Preservation Techniques in Commercialized Agriculture

Abstract

With respect to shelf life, agricultural commodities can be classified as perishables (fruit and vegetable) and durables (grains and pulses). Their shelf life can be increased if preserved with effective technique followed by proper storage. Preservation keeps intact the quality of foods as well as inhibits the growth of various pathogens and insects. There are various preservation techniques such as physical preservation, e.g., thermal techniques, nonthermal techniques, and innovative techniques; chemical preservation; and biological preservation. Among physical preservation techniques, thermal techniques are frequently used for preservation but sometimes deteriorate the quality attributes of food material. Nonthermal preservation technology is an alternative technique which is used to minimize the losses of quality parameters, but it has its own limitations. High-pressure processing, cold plasma, UV-radiation, and gamma irradiation are some examples of green technologies. Natural and artificial preservatives are also used. Biological preservation methods contain bacteriophages and bacteriocins to preserve food materials. Storage of grains is a crucial step to meet our future food demands. Bulk storage, underground storage, storage in silo, and bag storage are some popular methods to store grains. Apart from this, modified atmosphere storage and hermetic storage are some important and more efficient methods of storage. There is a need of more efficient and eco-friendly techniques and storage methods that are applicable for commercial purpose and can be used in bulk preservation.