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Postharvest handling of horticultural products
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Orientador(es)
Resumo(s)
Fruit and vegetables are in a live state after harvest. Continued respiration results in
carbon dioxide production, moisture, and heat, which influence the storage environment,
packaging, and refrigeration requirements. A current knowledge of good practices for the
harvest and postharvest handling of fresh horticultural products is fundamental due to
their high perishability [1,2]. It is estimated that 30% of produced horticultural commodities
are lost in the process between harvest and consumption [3]. The reduction in these losses
is imperative nowadays, because it will impact back the amount of produced food, with
benefits on agricultural inputs, water and land use, contributing to the sustainability of
agriculture and the planet.
Descrição
Palavras-chave
Horticultural
Contexto Educativo
Citação
Horticulturae 8 (8): 726 (2022)
Editora
MDPI