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Postharvest Technology Research & Information Center; Dixie, G. (2005). "Horticultural Marketing" (PDF). FAO, Rome. Archived from the original (PDF) on 2006-05-28. Lopez-Camelo, Andres. Manual for the preparation and sale of fruits and vegetables – from farm to market. FAO, Rome 2004; FAO Information Network on Post-harvest Operations INPho
Post-harvest losses of vegetables and fruits occur at all points in the value chain from production in the field to the food being placed on a plate for consumption. Post-harvest activities include harvesting , handling, storage , processing , packaging , transportation and marketing .
Fruit waxing is the process of covering fruits (and, in some cases, vegetables) with artificial waxing material. Natural wax is removed first, usually by washing, followed by a coating of a biological or petroleum derived wax. Potentially allergenic proteins (peanut, soy, dairy, wheat) may be combined with shellac. [1]
Fruit based beverages like mango squash, passion fruit squash, anona squash, passion fruit and banana blends. Culinary pastes and purees. Lactic acid fermentation of vegetables. Protocols for minimally processed foods. Technology for production of tomato, colored capsicum, cucumbers and melons under protected conditions.
Irradiation can kill bacteria, molds, and insect pests, reduce the ripening and spoiling of fruits, and at higher doses induce sterility. The technology may be compared to pasteurization; it is sometimes called "cold pasteurization", as the product is not heated. Irradiation may allow lower-quality or contaminated foods to be rendered marketable.
Post-harvest losses of vegetables and fruits occur at all points in the value chain from production in the field to the food being placed on a plate for consumption. Post-harvest activities include harvesting , handling, storage , processing , packaging , transportation and marketing .
Evaporative cooling chambers (ECCs), also known as "zero energy cool chambers" (ZECCs), are a type of evaporative cooler, which are simple and inexpensive ways to keep vegetables fresh without the use of electricity. Evaporation of water from a surface removes heat, creating a cooling effect, which can improve vegetable storage shelf life.
Ethylene [clarification needed] agent is not useful postharvest for fruit that is already ripe. The method of prolonging produce lifetime in this way was approved by the EU in 2005, [citation needed] and can be combined with standard controlled atmosphere technology. [2]