Quality loss after harvest
Horticultural crops remain metabolically active after harvest. Respiration, ethylene production, and water loss determine shelf life. Field heat must be removed quickly — delay of even one hour in summer can halve storage life of leafy greens.
Temperature and humidity chains
- Leafy greens — rapid cooling to 0–4°C, high humidity, minimal compression.
- Tomatoes and peppers — avoid chilling injury; store at 10–13°C depending on ripeness stage.
- Cut flowers — hydrate stems, cool storage, anti-ethylene treatments (STS) for sensitive species.
Ethylene management
Ethylene accelerates ripening and senescence. Store ethylene-producing crops (apples, tomatoes) separately from ethylene-sensitive crops (lettuce, cucumbers, many flowers).
Packaging and traceability
Modified atmosphere bags slow respiration for some products. Every package should trace to harvest date and block for recall capability and quality audits.