Strategies to minimize post-harvest waste of fruits and vegetables: current solutions and future perspectives

Highlights • Global post-harvest wastage takes place for quantitative and qualitative losses of food chain • The percentage is increasing day by day • Require a systematic approach From: Aramyan, L. H., & Gogh, J. B. Van. (2014). Reducing postharvest food losses in developing economies by using a Network of Excellence as an intervention tool Reducing postharvest food losses in developing economies by using a Network of Excellence as an intervention tool Abstract Key words. 31(0), 1–19. Highlights • Traditional and novel approches to reduce the post harvest wastage; fruits and vegetables • Thremal methods • Non-thermal methods • Future trends Post-harvest waste of fruits and vegetables has rapidly become a serious global issue within the past few decades. This waste, which ranges from 40% to 44%, is influenced by various physical, social, and biological factors in the food and beverage and agricultural sectors. Such waste occurs across the supply chain, from the initial stages of crop cultivation to the consumption of the products. As a result of that, the food becomes unsafe and unsuitable for consumption. Addressing solutions to reduce the waste generated by fruits and vegetables would pave the way to reach sustainable solutions for the negative concerns based on food security, food safety, economic sustainability, and adverse environmental impacts. Numerous methods, both conventional and novel, have been employed to minimize post-harvest waste. Scientists today aim to make significant strides in minimizing waste generated from the agricultural fields relating to fruits and vegetables, by integrating both conventional and novel technologies. This strategy directs the crucial development of sustainable solutions for critical issues based on food security and consumer perception. Traditional food preservation techniques include refrigeration, ionizing radiation, fruits and vegetables coating technologies, chemical treatments, the application of fungicides, ultrasound technology, ozone treatments, pulsed electric fields, and cold plasma technology. These can be categorized as either thermal or non-thermal applications. Non-thermal preservation methods have gained popularity over thermal methods due to their advantages in large-scale commercial applications. Currently, the industry is exploring novel approaches like nanotechnology, which surpasses many non-thermal methods in effectiveness, safety, and quality. Within the food and beverage packaging realm, nanotechnology is employed in various ways, such as bio-based packaging, active packaging, smart packaging, and enhanced packaging.