Innovative postharvest techniques for sustainable handling of horticultural products

Fresh fruits and vegetables are important components of human food. However, horticultural products are highly perishable and losses can be of great importance if postharvest correct measures are not provided. There is a worldwide trend to explore new alternatives to increase storage life, giving priority to methods that reduce horticultural product decay avoiding negative effects to human heath and environment. The objective of our research was to apply environmental and human health friendly techniques to preserve fresh fruit quality through storage. Figs, apricots, oranges, pomegranates and kiwifruits were treated with sodium bicarbonate, calcium chloride, acetic acid or subjected to modified atmosphere packaging to increase their storage life with minimal quality loss, as well as damage to human health and environment. The use of these treatments and techniques gave a great performance in the reduction of fruit losses, weight loss and fruit softening. Postharvest techniques such as modified atmosphere and calcium, sodium bicarbonate and acetic acid treatments, when applied in adequate concentrations, help to keep fruit quality through storage, without damaging the environment and human health. The benefit of each treatment depends on the type of fruit