3rd Edition of Agriculture, Forestry, and Horticulture World Conference 2027
Scientific Sessions - AFHWC 2027
Postharvest Technology and Food Loss Reduction
Postharvest technology covers everything that happens to a crop from the moment it is harvested until it reaches the consumer, including cleaning, grading, cooling, storage, packaging, transport and processing. Fruits and vegetables are still living tissues after harvest; they continue to breathe, ripen and lose water, so they deteriorate quickly unless handled carefully. Grains and pulses are vulnerable to moisture, moulds and storage pests. A large share of the food produced worldwide is lost or wasted along this chain, especially in regions without adequate cold storage. Postharvest science uses methods such as temperature control, controlled-atmosphere storage, edible coatings, safe chemical and natural treatments and improved packaging to maintain quality and extend shelf life.
What You Will Learn
- The physiology behind ripening, quality loss and spoilage
- Postharvest treatments, edible coatings and storage techniques that extend shelf life
- Cold-chain and handling practices that reduce losses
- Affordable postharvest solutions for small producers
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