Methods of Reducing Postharvest Losses of Roots, Tubers, Fruits, and Vegetables in Developing Country Economies

摘要

The goal of appropriate food technology is to preserve, process, and store food cost-effectively and with minimal loss of produce due to needless and preventable spoilage. This report focuses in various storage and processing methods designed to improve the postharvest production of fruits, roots, tubers, and vegetables. Several food preservation methods were studied including refrigeration, freon, ammonia, and water cooling; atmospheric gas alteration; proper physical spacing and ventilation; and pit storage.