Factors Affecting Postharvest Quality of Fresh Fruits

Abstract

From many studies and field observations over the past 40 years, it has been reported that 40–50 % of horticultural crops produced in developing countries are lost before they can be consumed, mainly because of high rates of bruising, water loss, and subsequent decay during postharvest handling (Kitinoja 2002; Ray and Ravi 2005). Nutritional loss (loss of vitamins, antioxidant, and health-promoting substances) or decreased market value is another important loss that occurs in fresh produce. Quality of fresh produce is governed by many factors. The combined effect of all decides the rate of deterioration and spoilage (Siddiqui et al. 2014; Barman et al. 2015; Nayyer et al. 2014). These factors, if not controlled properly, lead to postharvest losses on large scale. According to Kader (2002), approximately one third of all fresh fruits and vegetables are lost before it reaches to the consumers. Another estimate suggests that about 30–40 % of total fruits and vegetables production is lost in between harvest and final consumption (Salami et al. 2010). Quality deterioration starts as soon as it is harvested and continued till consumed or finally spoiled if not consumed or preserved. The success or failure of any business plan related to fresh produce is totally dependent on the management of factors affecting the quality. This is obvious because fresh fruits and vegetables are living in nature, complete remaining life cycle after harvest, and then naturally spoil. This character puts fresh fruits and vegetables in the category of highly perishable commodities. Developed countries are in a very good position as they have developed good systems of postharvest management and infrastructure for quality maintenance. At the same time, developing countries are far behind in the same business, i.e., lacking in good postharvest practices and supporting infrastructure for quality maintenance. The outcome of this lacuna is considerably very high in developing countries. This is one of the reasons that postharvest losses in fresh fruits and vegetables are estimated about 5–35 % in developed countries and 20–50 % in developing countries (Kader 2002). In another report, it is reported that 40–50 % of horticultural crops produced in developing countries are lost before they can be consumed, mainly because of high rates of bruising, water loss, and subsequent decay during postharvest handling (Kitinoja 2002; Ray and Ravi 2005). In both fruits and vegetables, many more additional changes take place after harvesting. Changes are noticed more in climacteric fruits and vegetables than non-climacteric. Some changes are desirable from consumer point of view, but most of them are undesirable. Development of sweetness, color, and flavor are best examples of desirable changes. These desirable changes persist for few days only. This is the stage liked by almost all consumers. At the same time, shelf life decreases and many undesirable changes take place such as water loss, shrinkage, shriveling, cell wall degradation, softening, physiological disorder, overripening, disease attack, rotting, and many more. All these changes, if not governed, ultimately affect the quality. These changes in fresh produce cannot be stopped, but these can be slowed down within certain limits if factors responsible for such deterioration can be minimized. This is important because it increases shelf life and marketing period of fresh produce and maintains their quality during postharvest handling. There are few proven methods and technologies used to slow down the undesirable changes for extended availability such as control of optimum low temperature and humidity during storage, suitable packaging, transportation, and maintenance of storage atmosphere.