Basic Harvest and Post-Harvest Handling Considerations for Fresh Fruits and Vegetables

By Food and Agriculture Organization of the United Nations

Book Id: WPLBN0000010706
Format Type: PDF eBook:
File Size: 0.3 MB
Reproduction Date: Available via World Wide Web.

Title:	Basic Harvest and Post-Harvest Handling Considerations for Fresh Fruits and Vegetables
Author:	Food and Agriculture Organization of the United Nations
Volume:
Language:	English
Subject:	United Nations., Food and Agriculture Organization of the United Nations. FAO agriculture series, Agriculture
Collections:	United Nations Food and Agriculture Organization Collection
Historic Publication Date:
Publisher:	Food and Agriculture Organization of the United Nations; Digitizer: Fao


Citation APA MLA Chicago And Agriculture Organization Of The United Nations, B. F. (n.d.). Basic Harvest and Post-Harvest Handling Considerations for Fresh Fruits and Vegetables. Retrieved from http://www.gutenberg.cc/

Description
Nutrition Reference Publication

Summary
Electronic reproduction.

Excerpt
Excerpt: The principles dictating at which stage of maturity a fruit or vegetable should be harvested are crucial to its subsequent storage and marketable life and quality. Post-harvest physiologists distinguish three stages in the life span of fruits and vegetables: maturation, ripening, and senescence. Maturation is indicative of the fruit being ready for harvest. At this point, the edible part of the fruit or vegetable is fully developed in size, although it may not be ready for immediate consumption. Ripening follows or overlaps maturation, rendering the produce edible, as indicated by taste. Senescence is the last stage, characterized by natural degradation of the fruit or vegetable, as in loss of texture, flavour, etc. (senescence ends at the death of the tissue of the fruit). Some typical maturity indexes are described in following sections.