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Treatments and Techniques to Minimise the Postharvest Losses of Perishable Food Crops

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Production Practices and Quality Assessment of Food Crops

Conclusions

Food losses after harvest, especially those of perishable crops, and especially in developing countries are very high. The reduction of postharvest losses (preserving nutritional value, maintaining quality, and reducing safety risks) is of great importance. Several treatments and techniques are available, are either used or can be used. This review described some of the techniques and treatments that are currently used to minimise postharvest losses, and to preserve perishable food crops. However, ongoing research and development is required to fill the gaps in our understanding of postharvest loss and to constantly improve quality of horticultural produce with both traditional and novel treatments and techniques.

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Authors and Affiliations

  1. Faculty of Chemistry, Autonomous University of Queretaro, Queretaro, Qro., 76190, Mexico

    Elhadi M. Yahia

  2. School of Food Science & Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland

    Catherine Barry-Ryan

  3. World Food Ltd., Meri-Rastilantie 3 C, 00980, Helsinki, Finland

    Ramdane Dris

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  1. Elhadi M. Yahia
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  1. World Food Ltd., Helsinki, Finland

    Ramdane Dris

  2. FAO/IAEA Joint Division, International Atomic Energy Agency, Vienna, Austria

    Shri Mohan Jain

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Yahia, E.M., Barry-Ryan, C., Dris, R. (2004). Treatments and Techniques to Minimise the Postharvest Losses of Perishable Food Crops. In: Dris, R., Jain, S.M. (eds) Production Practices and Quality Assessment of Food Crops. Springer, Dordrecht. https://doi.org/10.1007/1-4020-2535-1_5

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