Storage rot is affected by production factors such as cultivar, climate, growing conditions and time of harvest; postharvest handling such as post-harvest pre-treatments, quality control, handling before sale, and conditions in the supply chain such as packaging, temperature, time and changes in ripening of the fruits during storage. Postharvest hot water treatment may increase or reduce storage rot without changing the fruit quality but it needs careful control and management to prevent enzymatic browning of the fruit during treatment. Sampling and analyzing volatile organic compounds may be used for better storage control to reduce food waste due to rotting.
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