Antunes, Maria DulceGago, CustódiaGuerreiro, Adriana2022-08-292022-08-292022-08-12Horticulturae 8 (8): 726 (2022)2311-7524http://hdl.handle.net/10400.1/18186Fruit 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.engHorticulturaljournal article2022-08-2510.3390/horticulturae8080726