Post-Harvest Fisheries Technologies
Summary
Post-harvest fisheries technologies encompass the suite of methods and tools applied to fish and seafood immediately after capture to preserve quality, ensure safety and reduce spoilage. Given the rapid biochemical and microbial deterioration to which fish is prone, interventions span low-cost artisanal practices—such as icing, sun-drying, salting and smoking—to more capital-intensive approaches including refrigerated supply chains, blast and plate freezing, modified-atmosphere packaging and non-thermal sterilisation. Emerging sensor systems, from time–temperature loggers to spectral and biosensor devices, enable real-time monitoring of freshness and early detection of spoilage. Innovations in biodegradable and active packaging combine barrier properties with oxygen scavengers or antimicrobial films, prolonging shelf life while minimising environmental impact. Equally important are logistical advances: integrated cold-chain management, rapid transport solutions and blockchain-enabled traceability foster efficient value chains that link small-scale fishers to urban and export markets. Social and institutional dimensions—capacity building, cooperative ventures and gender-inclusive co-management—underpin the adoption of new technologies by artisanal and small-scale sectors. By combining traditional wisdom with state-of-the-art engineering, post-harvest fisheries technologies aim to enhance food security, support livelihoods and promote sustainable use of aquatic resources globally.
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Post-Harvest Fisheries Technologies publication trend
The graph below shows the total number of articles in post-harvest fisheries technologies across all publications each year (not limited to Nature Index journals).
Technical terms
Post-harvest loss: The reduction in quantity or quality of fish products between catch and consumption due to microbial spoilage, physical damage or suboptimal handling.
Cold chain: A temperature-controlled supply-chain system that maintains product quality from harvest through processing, transport and retail.
Modified atmosphere packaging: A sealed packaging technique in which the gaseous environment is altered—often by reducing oxygen and increasing carbon dioxide—to slow microbial growth and oxidative reactions.
Drip loss: The exudation of moisture and water-soluble compounds from fish tissue during storage, which accelerates spoilage and weight loss.
Mushy Tuna Syndrome: A textural defect in tuna flesh caused by enzymatic or microbial action, leading to soft, pasty muscle that is unsuitable for canning or fresh sale.
References
- Is Mushy Tuna Syndrome a Growing Problem for the Tuna Industry?. Foods (2023).
- Does fishing venture matter for reducing post-harvest loss? Empirical evidence from Bangladesh. Aquaculture and Fisheries (2024).
- An assessment of Post-Harvest Fish Losses (PHFLs) in the artisanal fishery of Lake Kariba, Zimbabwe. Scientific African (2022).
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