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Abstract

Fresh fruits and vegetables are living tissues subject to continuous changes after harvest. While some changes are desirable, most are not. Their commodities are perishable products with active metabolism during the post-harvest period. Proper postharvest handling plays an important role in increasing food availability. Postharvest stress treatments have been shown to be generally effective in controlling both insect and fungal pests, reducing physiological disorder or decay, delaying ripening and senescence, and maintaining storage quality in fruits and vegetables. In addition, a moderate stress not only induces the resistance to this kind of severe stress, but also can improve tolerance to other stresses. Postharvest stress treatments can, therefore, be very important to improving shelf life and quality retention during postharvest handling of fruits and vegetables.

Keywords

CA and MA storage • Chilling injury • Ethanol vapor treatment • Heat treatment • Ultraviolet radiation

Fruits and vegetables are an important source of carbohydrates, proteins, organic acids, vitamins, and minerals for human nutrition. When humans use plants or plant parts, whether for food or for aesthetic purposes, there is always a postharvest

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