Fresh produce's quality and shelf life frequently deteriorate during the postharvest phase due to inadequate postharvest facilities. Modern postharvest techniques, such as pulsed electric field (PEF), active packaging, vacuum impregnation, dipping, conventional heating, high hydrostatic pressure (HPP), and cold plasma, as well as biocontrol methods, have been used in recent decades to maintain the safety and nutritional value of fresh produce. Implementing these strategies after harvesting helps to address the loss of product quality caused by the drawn-out transit of goods to distant markets. New technologies like near-infrared spectroscopy, electronic noses, and image analysis are prime examples of non-invasive, contactless approaches to quality control. These methods have many benefits over conventional, damaging processes and are essential for maintaining fresh produce's freshness, cutting down on losses, and minimizing waste. This article explores the post-harvest approaches to increasing the self-life of fruits and vegetables. Moreover, edible packaging, artificial intelligence technologies including e-nose and quality monitoring also be discussed.
Post-harvest technology, non-thermal plasma, pulsed electric field, microwave, physical treatments
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