Post-harvest Management Strategies for Quality Preservation in Crops

Abstract

ABSTRACT Post-harvest loss significantly impacts food security, economy, and the overall health of the entire population. About 30% of fresh produce is lost after harvest every year. Physical, macro-biological, microbiological, and enzymatic factors play key roles in losing quality and quantity of harvested crops. Management practices are strategized and executed to address these factors, bringing about new and improved technologies, along with conventional techniques that are easily available for farmers and handlers and effectively minimize loss. In this review, we have consolidated the various existing processing and value-added methods to reduce the loss of crops after harvest including physical and chemical methods and advanced packaging solutions employed in the food and agricultural sectors. The different physical techniques help to prevent or minimize microbial contamination, moderate enzymatic reactions, and maintain the intended organoleptic properties of the crops. These physical interventions are noteworthy for their environment-friendliness, which aligns with the global trend of agriculture adopting more sustainable and ecologically sensitive methods. Chemical techniques involving the use of preservatives and antimicrobial agents are essential to extend the shelf-life of the produce. Nonetheless, a cautious approach is necessary, considering the possible adverse effects of chemical residues on human health and the environment. Striking an appropriate balance between preservation techniques and sustainable agriculture is crucial for the long-term sustainability of post-harvest management measures. Packaging is another key component in the post-harvest management process. Coatings, intelligent and active packaging, and modified (MAP) monitor and control the interior atmospheric conditions of packed products while serving as strong barriers against external contaminants. These packaging innovations, driven by advancements in materials science and nanotechnology, serve as formidable barriers against spoilage, contributing significantly to reducing food waste and ensuring the availability of fresh produce for extended periods. An integrated and holistic approach to these strategies is essential to ensure food security, decrease losses, extend shelf-life and thus, increase the market availability period and quality of the produce to meet the import and export standards. This will in turn alleviate the burden on the farmers and agricultural sector, thereby improving their economic condition.