Recent Trends in Postharvest Treatments for Fruits and Vegetables

The fruits and vegetables are called protective food, but their shelf life is very short due to higher water content and profound perishability. This warrants safe and sustainable approaches for treating fruits and vegetables after harvesting from the field. The postharvest treatment of fruits and vegetables has evolved immensely in recent years, driven by the need to enhance quality, extend shelf life, and reduce losses in the supply chain along with the safety of consumers. Green elicitors are being commercialized and involved in postharvest supply chain management, including physical treatments (ultraviolet-C, ozone, electrolyzed water, ultrasonication), plant hormones (salicylic acid, brassinosteroids, jasmonates, melatonin), novel signaling compounds (nitric oxide, polyamines, GABA, L-arginine), organic acids (ascorbic acid, oxalic acid), and edible coatings (chitosan, guar gum, gum arabica, starch, essential oil). The aim of green approaches is to maintain nutritional value, address food safety concerns, and minimize the effect of environmental stresses. The chapter also gives insight into the role of physical, biological, organic acids, and edible coatings in retaining health-benefiting compounds and preserving the freshness of fruits and vegetables. Emphatically, the content focused on various facets of postharvest treatments, their impact on the retention of secondary metabolites, and synergy with storage life and overall quality of the produce.