Developments in technology of storage and handling of fresh fruits and vegetables

Modern technology has greatly increased the yields of fruits and vegetables. Higher yields are worth little if the harvested crops are not consumed by people. One fourth of all produce harvested is not consumed because of spoilage between the time of harvest and the time of purchase by the consumer. Billions of dollars are annually lost to growers, shippers, warehouse owners, and processors. A sizable reduction also occurs in the nutritive value and general quality of much of the fresh produce and processed foods that do reach the consumer. These losses are especially heavy in many parts of the world, such as the developing countries, that lack modern storage and processing facilities. Major influences on the ripening, senescence, and deterioration of fruits and vegetables are endogenous factors such as plant hormones produced by the plant body and exogenous factors which consist of environmental parameters such as microbial growth, temperature, relative humidity, air velocity, and atmospheric composition. A better and more effective utilization of fruit and vegetable crops can be achieved by careful manipulation of these factors. Practical regulation of ripening and senescence through chemical agents and economically feasible storage procedures is essential to minimize losses and assure sufficient supplies over long periods of time beyond harvest.