Abstract
High quality at harvesting is of great importance in fruit and vegetables that are to be transported to distant markets. The aim in post-harvest handling is to eliminate or minimize potential causes of deterioration. “Pre-cooling”, good hygiene in the packing-house, use of specific chemicals where appropriate, “cold chain” handling from packing-house through to the retail distributor, and display of perishable products in cool cabinets at the retail level, all contribute to this end.
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