“Extending the Storage

Life of Fruits and

Vegetables”
Fruit Ripening
Ripening of most climatic fruits is
characterized by softening of the flesh, an
increase in the sugar to acid ration,
enhanced color development and increasing
respiratory activity and ethylene production.
“Treatments to minimize
water loss”
Postharvest studies have
shown that reducing
transpiration provides a
means of extending the
shelf- life of fresh produce.
Water loss during
transpiration leads to
shrinkage, drying and
softening and triggers
senescence, leading to
accelerated deterioration of
produce.
 Waxing is commercially used to reduce the
transpiration rate of fruits and vegetables.
While it is, adequate for Reducing transpiration
rates, it is effective oxygen and carbon dioxide
exchange, with the consequent development of
alcohols, aldehydes and off flavors.
Sealing of fruits in plastic films of high
density polyethylene, results in marked
resistance to water vapor loss.
Individual seal packaging has been
demonstrated to be practical for
treating fruits and vegetables in a
water- saturated environment.
Films appear to be more
effective than waves for
reducing transpiration and
do not appear to have any
deleterious effect in internal
quality.