Agribusiness: How to stop post harvest losses.

How to reduce losses after harvesting vegetables. Agribusiness has grown in leaps and bounds  globally. over the years. The most common vegetables and fruits grown  include kale, lettuce, cabbages, potatoes, carrots, onions, cucumber, broccoli, beans, peas, avocado, mangoes, oranges and others. 

 

These fruits and vegetables tend to get damaged when being harvested, while being handled, during storage, processing, packaging, transportation and marketing. They are delicate and tend to lose water even after being harvested.  Post harvest losses.

This causes the veggies  to  lose color and  weight, affecting the appearance and therefore the market value. To reduce  post harvest losses after harvesting vegetables, consider the following points

1) Avoid exposing harvested vegetables to high and low temperatures  kale, cabbages and any other leafy vegetable are made of thin leaves that when exposed to heat dry out quickly acquiring a yellowish color with moldy spots. 

Juicy fruits  tend to dry up quicker when exposed to heat. 

Keep your fruits and vegetables in a cool, dry place with good air conditioning. MORE