POSTHARVEST PHYSIOLOGY OF FRUITS AND VEGETABLES AND THEIR MANAGEMENT TECHNOLOGY: A REVIEW

This review basically provides knowledge regarding postharvest physiology, allied factors and management of harvested horticultural produce. Commodities with higher respiration and ethylene production tend to have shorter shelf life with low quality than those with lower respiration and ethylene production. Transpiration and respiration processes of harvested fruits and vegetables result in weight loss, softening and shriveling, loss of peel glossiness etc. Fruit and vegetable storage life is negatively impacted by ethylene production. Fungi and bacteria are the biggest offenders among almost all postharvest disorders of fruits and vegetables. One of the largest significant factors impacting the postharvest life of fruits and vegetables is temperature because it has an intense influence on the rate of physiological responses such as respiration, transpiration, ethylene production and disease development. The rate of respiration and the generation of ethylene are both regulated by high temperatures. On the other hand, high temperature with high relative humidity favors the disease's development but low temperature (5oC) and high relative humidity (RH 96%) result in low transpiration. Control or modified atmosphere storage (O2 below 5%, CO2 above 3%), vacuum pack, chemical treatments and edible coating are the effective ways for controlling respiration, ethylene production, transpiration and disease development but it is mainly dependent on types of fruits and vegetables.