Extending Freshness, Securing Safety: Integrated Strategies for Perishable Produce in Bangladesh

The recent increase in the world population, limited resources, and the need to store food for future use or transportation make it essential to improve shelf life. Food can be categorized into three types: highly perishable, semi‐perishable, and highly stable. Among these, extending the shelf life of highly perishable foods is a major concern in the modern era. Various physiological, biochemical, and microbial challenges reduce shelf life during the postharvest period. Since ancient times, different strategies such as drying, heating, and freezing have been used to extend the shelf life of perishable goods. Additionally, modern techniques such as modified atmospheric packaging (MAP), intelligent packaging, active packaging, edible coatings, edible nanocoatings, and time‐temperature indicators are increasingly popular among retailers and consumers. These modern technologies help extend shelf life while ensuring the safety and quality of food products. By adopting these strategies, Bangladesh can develop a resilient framework that ensures the safety of perishable foods, protects public health, and enhances the nation's food security.