Postharvest Quality Management of Fruits and Vegetables

Postharvest quality management encompasses the suite of physical, chemical and biological strategies employed to preserve the nutritional, sensory and safety attributes of fruits and vegetables from harvest through consumption. Central challenges include controlling temperature and humidity to retard respiration and senescence, limiting enzymatic browning and microbial spoilage, and preventing chilling injury and textural degradation. Advances in packaging technologies, such as modified and controlled atmospheres, along with natural anti-browning agents and biocontrol measures, have been integrated into commercial supply chains to extend shelf life, reduce waste and maintain consumer acceptance. Interdisciplinary approaches drawing on metabolomics, proteomics and sensor networks are illuminating the molecular drivers of ripening and deterioration, thus guiding tailored interventions that balance quality retention with environmental and regulatory considerations.

Research from Nature Portfolio

Recent studies have demonstrated that exogenous melatonin treatment markedly reduces chilling injury in cold-stored stone fruits by inducing a transient burst of hydrogen peroxide that triggers antioxidant gene networks and elevates ascorbate concentrations, thereby preserving membrane integrity and firmness. In parallel, integrative metabolomic and sensory analyses of pome fruits have refined predictive models of perceived sweetness, revealing that sorbitol content and a suite of volatile esters correlate more strongly with consumer taste ratings than conventional soluble-solids measures. These insights underpin more precise quality indices for breeding and postharvest handling, promoting fruit cultivars and storage protocols aligned with genuine eating experience.

Postharvest Quality Management of Fruits and Vegetables publication trend

The graph below shows the total number of articles in postharvest quality management of fruits and vegetables across all publications each year (not limited to Nature Index journals).

Technical terms

Chilling injury: Physiological damage arising in sensitive fruits when stored at suboptimal low temperatures, manifested as pitting, browning or off-flavours.

Reactive oxygen species (ROS): Highly reactive molecules (e.g. hydrogen peroxide) generated during stress or senescence that can signal defence pathways or cause cellular damage.

Controlled atmosphere storage: Postharvest technique that regulates O₂ and CO₂ levels to slow respiration and delay ripening.

1-Methylcyclopropene (1-MCP): A gaseous inhibitor of ethylene perception used to extend shelf life by suppressing ripening responses.

Polyphenol oxidase (PPO): Enzyme responsible for catalysing the oxidation of phenolics, leading to enzymatic browning in damaged or cut produce.

References

1. Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products. Molecules (2020).
2. Melatonin increases chilling tolerance in postharvest peach fruit by alleviating oxidative damage. Scientific Reports (2018).
3. Primary Metabolism in Fresh Fruits During Storage. Frontiers in Plant Science (2020).
4. Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds. Scientific Reports (2017).