Losses

Once a crop is harvested it is impossible to improve its quality. The horticultural crops, because of their high moisture content are inherently more liable to deteriorate especially under tropical conditions. Moreover, they are biologically active and carry out transpiration, respiration, ripening and other biochemical activities, which deteriorate the quality of the produce.

Losses during post harvest operations due to improper storage and handling are enormous and can range from 10-40 percent. Post harvest losses can occur in the field, in packing areas, in storage, during transportation and in the wholesale and retail market. Severe losses occur because of poor facilities, lack of know-how, poor management, market dysfunction or simply the carelessness of farmers. Proper storage conditions, temperature and humidity are needed to lengthen the storage life and maintain quality once the crop has been cooled to the optimum storage temperature.