28 Questions
What is postharvest physiology?
The study of plant response to technologies that extend shelf life and quality
What does quality in produce include?
Appearance, aroma, taste, color, reduced risk of foodborne pathogens or pesticide residues, phytonutrient content
What is the percentage of produce lost after harvest in developed countries?
10-15%
What is the main determinant of postharvest losses?
Postharvest handling
What is the most important factor influencing the postharvest life of produce?
Temperature
What is respiration in plants?
The reverse of photosynthesis
What can be done to reduce transpiration in storage?
Raising RH, reducing air movements, lowering air temperature, using protective coverage, and protective packaging
What is postharvest physiology?
The study of plant response to technologies that extend shelf life and quality
What does quality in produce include?
Appearance, aroma, taste, color, reduced risk of foodborne pathogens or pesticide residues, phytonutrient content
What is the percentage of produce lost after harvest in developed countries?
10-15%
What is the main determinant of postharvest losses?
Postharvest handling
What is the most important factor influencing the postharvest life of produce?
Temperature
What is respiration in plants?
The reverse of photosynthesis
What can be done to reduce transpiration in storage?
Raising RH, reducing air movements, lowering air temperature, using protective coverage, and protective packaging
What is the main determinant of postharvest losses?
Postharvest handling
What are the aspects of quality that are appealing to consumers?
Appearance, aroma, taste, color
What is postharvest physiology about?
The plant response to technologies that extend shelf life and quality and delay senescence
What percentage of produce is lost after harvest in developed countries?
10-15%
What can be done to reduce transpiration in storage?
Use protective packaging
What are the successful methods of slowing down transpiration and having anti-fungal effects?
Propolis extract, eucalyptus oil, and Aloe vera jell
What is the most important factor influencing the postharvest life of a given produce?
Temperature
What is postharvest physiology?
The study of plant response to technologies that extend shelf life and delay senescence
What does quality refer to in postharvest physiology?
Appearance, aroma, taste, color, reduced risk of foodborne pathogens or pesticide residues, and phytonutrient content
What percentage of produce is lost after harvest in developed countries?
10-15%
What is the main determinant of postharvest losses?
Postharvest handling
What is respiration in postharvest physiology?
The reverse of photosynthesis, which dictates the speed of respiration and is the most important factor influencing the postharvest life of the given produce
What is transpiration in postharvest physiology?
The process that causes shriveling, wilting, softening, poorer texture, loss in weight, and lower quality
What are some successful methods for slowing down transpiration and having anti-fungal effects?
Propolis extract, eucalyptus oil, and Aloe vera jell
Study Notes
Postharvest Physiology: Importance and Factors Affecting Produce Quality and Shelf Life
- Postharvest physiology is about the plant response to technologies and other applications that extend shelf life and quality and delay senescence.
- Quality includes aspects that are appealing to consumers, such as appearance, aroma, taste, color (sensory), reduced risk of foodborne pathogens or pesticide residues (food safety) & phytonutrient content.
- Keeping produce or flowers cold greatly extended the sales life, stimulating interest in exploring the causes of plant senescence at physiological, cellular, and molecular levels.
- Around 10–15% in developed countries and 20–40% in developing countries, depending on the produce, is being lost after harvest, and one‐quarter of the produce never reaches the consumers.
- World population is increasing day‐by‐day, and demand for food is rising, while natural resources are depleted at matchless rates.
- Postharvest handling is important, which is the main determinant of the postharvest losses.
- Preventing postharvest losses would increase the amount of food supplied to the global market & reduce the need to intensify production-increase food security.
- Losses arise since freshly harvested fruits, vegetables, tubers, and flowers are living things that breathe and undergo changes during postharvest handling (i.e., they respire).
- Respiration is the reverse of photosynthesis and dictates the speed of respiration, and is the most important factor influencing the postharvest life of the given produce.
- Temperature is the most important factor influencing the postharvest life of the given produce, and it dictates the speed of respiration.
- Transpiration causes shriveling, wilting, softening, poorer texture, loss in weight, and lower quality, and can be reduced in storage by raising RH, reducing air movements, lowering air temperature, using protective coverage, and protective packaging.
- Propolis extract, eucalyptus oil, and Aloe vera jell are successful in slowing down transpiration and having anti‐fungal effects.
Postharvest Physiology: Importance and Factors Affecting Produce Quality and Shelf Life
- Postharvest physiology is about the plant response to technologies and other applications that extend shelf life and quality and delay senescence.
- Quality includes aspects that are appealing to consumers, such as appearance, aroma, taste, color (sensory), reduced risk of foodborne pathogens or pesticide residues (food safety) & phytonutrient content.
- Keeping produce or flowers cold greatly extended the sales life, stimulating interest in exploring the causes of plant senescence at physiological, cellular, and molecular levels.
- Around 10–15% in developed countries and 20–40% in developing countries, depending on the produce, is being lost after harvest, and one‐quarter of the produce never reaches the consumers.
- World population is increasing day‐by‐day, and demand for food is rising, while natural resources are depleted at matchless rates.
- Postharvest handling is important, which is the main determinant of the postharvest losses.
- Preventing postharvest losses would increase the amount of food supplied to the global market & reduce the need to intensify production-increase food security.
- Losses arise since freshly harvested fruits, vegetables, tubers, and flowers are living things that breathe and undergo changes during postharvest handling (i.e., they respire).
- Respiration is the reverse of photosynthesis and dictates the speed of respiration, and is the most important factor influencing the postharvest life of the given produce.
- Temperature is the most important factor influencing the postharvest life of the given produce, and it dictates the speed of respiration.
- Transpiration causes shriveling, wilting, softening, poorer texture, loss in weight, and lower quality, and can be reduced in storage by raising RH, reducing air movements, lowering air temperature, using protective coverage, and protective packaging.
- Propolis extract, eucalyptus oil, and Aloe vera jell are successful in slowing down transpiration and having anti‐fungal effects.
Postharvest Physiology: Importance and Factors Affecting Produce Quality and Shelf Life
- Postharvest physiology is about the plant response to technologies and other applications that extend shelf life and quality and delay senescence.
- Quality includes aspects that are appealing to consumers, such as appearance, aroma, taste, color (sensory), reduced risk of foodborne pathogens or pesticide residues (food safety) & phytonutrient content.
- Keeping produce or flowers cold greatly extended the sales life, stimulating interest in exploring the causes of plant senescence at physiological, cellular, and molecular levels.
- Around 10–15% in developed countries and 20–40% in developing countries, depending on the produce, is being lost after harvest, and one‐quarter of the produce never reaches the consumers.
- World population is increasing day‐by‐day, and demand for food is rising, while natural resources are depleted at matchless rates.
- Postharvest handling is important, which is the main determinant of the postharvest losses.
- Preventing postharvest losses would increase the amount of food supplied to the global market & reduce the need to intensify production-increase food security.
- Losses arise since freshly harvested fruits, vegetables, tubers, and flowers are living things that breathe and undergo changes during postharvest handling (i.e., they respire).
- Respiration is the reverse of photosynthesis and dictates the speed of respiration, and is the most important factor influencing the postharvest life of the given produce.
- Temperature is the most important factor influencing the postharvest life of the given produce, and it dictates the speed of respiration.
- Transpiration causes shriveling, wilting, softening, poorer texture, loss in weight, and lower quality, and can be reduced in storage by raising RH, reducing air movements, lowering air temperature, using protective coverage, and protective packaging.
- Propolis extract, eucalyptus oil, and Aloe vera jell are successful in slowing down transpiration and having anti‐fungal effects.
Test your knowledge on postharvest physiology by taking this quiz! Learn about the importance of postharvest handling and the factors that affect produce quality and shelf life. From temperature to respiration and transpiration, this quiz will cover all the essential topics in postharvest physiology. So, sharpen your skills and take the quiz to see how much you know about postharvest physiology!
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