Factors Affecting The Postharvest Life Of Fruit Biology Essay

A aged ovary of a flower together with any accessary portion associated with, is referred to as fruit ( Lewis & A ; Robert 2002 ) . In non-technical use the term fruit usually means the heavy seed-associated constructions of certain workss that are sweet and comestible in the natural province, for illustration apples, oranges, grapes, strawberries and bananas ( Mauseth & A ; James, 2003 ) .

Fresh fruits and veggies are populating tissues which undergo uninterrupted alterations after crop. Some of these alterations are desirable, but from consumer ‘s point of position most of them are unwanted. It is non possible to halt the postharvest alterations in fresh green goods, but they can be retarded within certain bounds ( Kader, 2002 ) .

There are several atmospheric factors which affect the postharvest life of fresh fruits. Climatic conditions, specially temperature and visible radiation have a important consequence on the nutritionary quality of fresh fruits and veggies ( Kader, 2002 ) .



Respiration is the procedure by which stored organic stuffs are broken down into simple terminal merchandises with a release of energy. During this procedure O ( O2 ) is consumed while C dioxide ( CO2 ) is produced. All living beings must transport out respiration at all times ( Kader, 2002 ) .

Respiration Metamorphosis

Even after the crop, fruits and veggies remain as life variety meats. Like all life tissues, harvested green goods continues to respire throughout its postharvest life. The chief intent of respiration is to keep sufficient supply of adenosine triphosphate ( ATP ) .The procedure of aerophilic respiration involves the regeneration of ATP from ADP ( adenosine diphosphate ) and Pi ( inorganic phosphate ) with the release of CO2 and H2O. In instance of hexose sugar the overall reaction can be written as ( Kader & A ; Saltveit, 2003 )

The different constituents in this reaction have different beginnings of finishs. The 1 mole of glucose ( 180g ) can come from stored simple sugars ( glucose, sucrose ) or complex polyoses ( amylum ) . The 6 moles of O2 ( 192g ) used to oxydize the 1 mole of glucose diffuses into the tissue from the environing atmosphere, while the 6 mole of CO2 ( 264g ) diffuses out of the tissue. The 6 mole of H2O ( 108g ) produced is merely incorporated into the aqueous solution of the cell. ( Kader & A ; Saltveit, 2003 )

Aerobic respiration involeves a series of three reactions, each of which is catalyzed by a figure of specific enzymes that either ( I ) add a phosphate group to a molecule, ( two ) rearrange the molecule, or ( three ) break down the molecule to a simpler one ( ( Biale, 1960 ) ; ( Davies, 1980 ) ) . The three interconnected metabolic tracts are glycolysis, the tricarboxylic acid ( TCA ) and the negatron conveyance system.


The dislocation of glucose occurs in the cytol, which produce two molecules of pyruvate. 10 different consecutive reactions are catalysed by one enzyme. Phosphofructokinase ( PFK ) is the chief enzyme in Glycolysis, which cleaves fructose 1, 6-diphosphate into two triose phosphate molecules. By commanding PFK activity of Glycolysis, cell can command their rate of energy production. ATP is used as a negative feedback inhibitor to command the activity of PFK ( Davies, 1980 ) . Besides pyruvate, Glycolysis besides produces two molecules of ATP and two molecule of NADH ( reduced nicotinamide adenine dinucleotide ) from the dislocation of each molecule of glucose.

Tricarboxylic Acid ( TCA ) Cycle

The TCA rhythm occur in mitochondrial matrix, involves in the dislocation of pyruvate into CO2 in nine consecutive enzymatic reactions. Pyruvate is decarboxylated to organize ethanoate, which condenses with a carbon monoxide enzyme to organize Acetyl CoA. This compound so enters the rhythm by condensation with oxalacetate to organize citric acid. Citric acid has three carboxyl groups, from which the rhythm derives its name ( Kader & A ; Saltveit, 2003 ) . Through a series of seven consecutive rearrangements, oxidizations and decarboxylations, citric acid is converted into oxalacetate, which is so ready to accept another ethanoyl group CoA molecule. The TCA rhythm besides produces one molecule of FADH2 ( reduced flavin adenine dinucleotide ) and four molecules of NADH for each molecule of pyruvate metamorphosis.

Electron Transport System

The negatron conveyance system occurs in the cristae of chondriosomes, consequences in the production of ATP from the FADH2 and NADH. The energy produced is more than the cellular procedure demand. In a series of reactions, one NADH molecule produces three ATP molecules and one FADH2 molecule produces two ATP molecules, but the exact figure of ATP produced during negatron conveyance depends non merely on the energy of NADH and FADH2 but besides on the chemical environment within the cell and chondriosome.

In the absence of O2, NADH and FADH2 accumulates, the TCA rhythm Michigans and Glycolysis go the lone beginning of ATP production. In anaerobiotic respiration hexose sugar is converted into intoxicant and CO2 in the absence of O2. Pyruvate produced in Glycolysis is decarboxylated by the enzyme pyruvate carboxylase to organize CO2 and acetaldehyde. The ethanal is converted by the enzyme intoxicant dehydrogenase to ethanol with regeneration of NAD+ . Two moles of ATP and 21 kcal of heat energy are produced in anaerobiotic respiration ( alcoholic agitation ) from each molecule of glucose ( Kader & A ; Saltveit, 2003 ) .

Respiration Quotient ( RQ )

The respiration quotient ( RQ ) determines the sum of substrates utilized in the respiration procedure. In other words RQ is the ratio of CO2 produced to O2 consumed measured in mole or volumes. In the aerophilic respiration of saccharides the RQ is near 1, while is & lt ; 1 for lipoid and & gt ; 1 for organic acids. Very high RQ values normally indicate anaerobiotic respiration in those tissues which produce ethyl alcohol.

GAS Exchange

Barrier to Diffusion

Gas exchange between a works organ and its environment follows Fick ‘s first jurisprudence of diffusion. The consecutive stairss are ( one ) diffusion in the gas stage through the cuticular system ( i.e. cuticle, cuticle, pore etc. ) ; ( two ) diffusion in the gas stage between the intercellular infinites ; ( three ) exchange of gases between the intercellular ambiance and the cellular solution ( cell sap ) and ( four ) diffusion in solution within the cell to Centres of O2 ingestion and from centres of CO2 production. This exchange is a map of the opposition of the cuticular system to gas diffusion, the surface country across which diffusion can take topographic point etc.

CO2 produced within each cell will raise the local concentration and this will drive diffusion of CO2 outward, toward the lower concentration near the cell-wall surface adjacent to the intercellular infinite. Diffusion of CO2 into intercellular infinite continues toward parts of lower concentration until it reaches the intercellular infinite below the cuticular system. From at that place, CO2 moves through the cuticle or gaps in the trade good ‘s surface to the air ( Burton, 1982 ) .

Motion of O2 within works tissue is in a contrary but similar procedure to that mentioned above for CO2. In aging tissue, O2 diffusion may be slowed down if the intercellular infinites become filled with cellular solution that anaerobiotic conditions develop within tissues. The rate of gas motion depends on the belongingss of gas molecule and the physical belongingss of the barriers ( thickness, denseness etc. ) . Solubility and diffusivity of each gas are of import for its diffusion across barrier. CO2 moves more readily than O2, while diffusion rate of C2H4 and CO2 are similar.

Internal concentration of CO2 and O2 in works variety meats depend upon the adulthood phase at harvest, the current organ temperature, the composing of external ambiance and any extra barrier. Maturity phase influences the cuticular system that effects gas diffusion. Increased temperature consequences raised rate of respiration as a consequence internal CO2 degree additions as the O2 degree lessenings. If all other factors are held changeless and the motion in the gas concentrations is the driving force for diffusion, so the concentration of O2 and CO2 within the tissue will fluctuate harmonizing to the fluctuation in the external ambiance.

Methods to Alter rates of Gas Exchange

There are three types of barriers to gas exchange that affect the postharvest handling of fresh green goods ( Fig. 1 ) . These are ( I ) the construction of the cuticular system such as thickness of cuticle, figure and distribution of pore and interruptions in epidermis etc. Resistance to gas diffusion can be increased by adding barrier such as wax coating or covering green goods with polymeric movies. ( two ) The bundle in which the trade good is shipped can be extra barrier to gas diffusion. ( three ) The grade of gas stringency of the theodolite vehicle or storage room will besides impact gas exchange with outside air.

Conventional theoretical account of a trade good and its environment with three degrees of gas exchange: B1=structure of cuticular system and added barriers ( waxing and movie wrapper ) , B2= Permeability of bundle to gas diffusion, and B3 = gas stringency of the storage room Beginning: ( Kader & A ; Saltveit, 2003 )

Fick ‘s first jurisprudence of diffusion provinces that the motion or flux of a gas in or out of a works tissue depends on the concentration gradient across the barrier involved, the surface country of the barrier and the opposition of the barrier to the diffusion. Fick ‘s jurisprudence can be written as follows:

J = A. I”C/R


J =Total flux of gas to be diffused ( cm3.s-1 )

I”C= Concentration gradient across the barrier

A=the surface country of the barrier

R= Resistance to diffusion

If the production or ingestion rate of the gas by the organ and the concentration of the gas in the internal and external ambiance is known, so the opposition is calculated as follows:

R = Concentration gradient/ Production or ingestion rate

Different harvested fruits and veggies have different rates of respiration ; some respire at a faster rate ( more perishable ) , while some respire at a comparatively slow rate ( less perishable veggies ) ( Table 1 ) .

Table 1: Categorization of Sample Horticultural Commodities Harmonizing to Respiration Rates ( Wilson, 1999 ) .

Respiration Ratess

Types of Fruits and Vegetables

Very Low

Dried fruit and nuts


Apples, Allium sativum, grapes, onions, murphies ( mature ) , sweet murphies


Apricots, chous, carrots, figs ( fresh ) , lettuce, Prunus persica nectarinas, Prunus persicas, pears, Piper nigrums, plums, murphies ( immature ) , tomatoes


Artichokes, Brussels sprouts, cut flowers, green onions, snap beans

Highly High

Asparagus, Brassica oleracea italica, mushrooms, peas, sweet maize

The procedure of respiration is really of import during maturing of fruit. In general there is an reverse relation between the rate of respiration and the postharvest life of fruit. Postharvest green goods are classified harmonizing to their respiration rate as climacteric or non- climacteric. The rate of respiration additions in climacteric fruits during maturing while non-climacteric fruit shows no alteration in their low CO2 and ethylene production rates during maturation ( Kader, 2002 ) .

If bar or lessening in respiration is achieved, this will protract post-harvest storage life. Ethylene causes the addition in respiration, so decreasing ethene is besides a scheme used to increase post-harvest storage life.

Factors impacting respiration rate

Environmental Factors


Temperature is of import environmental factor in the postharvest life of fresh green goodss due to its outstanding consequence on rates of biological reactions, including respiration. Within the physiological temperature scope, the speed of biological reaction additions two to threefold for every 10 A°C rise in temperature ( Va n’t Hoff regulation ) .

The ratio of reaction rates at two dissimilar temperatures is called the temperature coefficient ( Q10 ) if the interval between the two temperatures is 10oC. If the temperature interval of Q10 is non precisely 10o C so it can be determined by the undermentioned equation:

Q10 = ( R2/ R1 ) 10/T2-T1

Where R2 = rate of respiration at T2

R1 = rate of respiration at T1

T1 and T2 = temperature in A°C

Scientists have found that Q10 is non changeless for most biological procedures over a broad scope of physiological temperatures. Normally Q10 ranges from 1 to 5, although higher value may happen. For most biological reaction the Q10 is between 2 and 3 for temperature between 10 to 30 A°C that means the reaction rate will be dual or ternary with every 10 A°C addition.

O2 and CO2 Concentration

Practically, respiration can be controlled by either increasing C dioxide or diminishing O. Decrease in O near to zero is non desirable, though the O2 concentration reduces below that in air ( 20.9 % ) and particularly below 10 % , a important decrease in respiration rate is observed ( Gorny, 2001 ) . However when O2 concentration beads to less than 2 % , anaerobiotic respiration rate become prevailing and CO2 production additions. ( Figure 2 ) ( Kader & A ; Saltveit, 2003 ) .

Ethylene Concentration

Exposure of climacteric tissues during their pre-climacteric phase to ethylene raises the rate of respiration. Once the respiration rise has begun, the endogenous rate of ethylene production additions and the internal ethene concentration besides increases, making degrees that saturate its biological activity. However, unlike the instance in climacteric tissues in non-climacteric tissues endogenous ethylene production remains unaffected ( Kader & A ; Saltveit, 2003 ) .

Internal factors

Type of Commodity

Fruits and veggies vary greatly in their respiration rate ( Table. 1 ) . Differences among works parts and in the nature of their surface coatings ( e.g. cuticle thickness, pore, lenticels ) influence their rate of diffusion feature and accordingly their respiration rates.

Phase of development at Harvest

The respiration rate is normally high at early phases of development and lessenings as works organs mature. Thus fruits and veggies harvested during the active growing stage have high respiration rates.

Chemical Composition

Respiration rate lessenings with a lessening in H2O content of the tissue. The value of Respiration Quotient ( RQ ) is normally controlled by the rate of use of saccharides, proteins, lipoids etc.


Ethylene ( C2H4 ) is a gaseous endocrine produced from bacteriums, Fungis and all parts of higher workss such as shoots, flowers, seeds, foliages, roots, and fruits ( Pech et al. , 2003 ) . It is a flammable and colorless gaseous compound ( Arshad & A ; Frankenberger, 2002 ) .

Bing a maturing endocrine ethene play a really of import function in the postharvest life of many horticultural merchandises, like increasing aging velocity and cut downing shelf life but beneficially it improves the quality of the fruit and veggies by pull stringsing unvarying maturation procedure ( Reid, 2002, p. 149 ) . Because of the tremendous influence of ethene on the physiological development and postharvest life of fruits and veggies, its biogenesis, action, and control have been intensively investigated ( Reid, 2002 ; Pech et al. , 2003 ) .

The biosynthetic procedure of ethene is normally completed in three major stairss. The ethylene biosynthetic tract is given in the figure 3.

Measure I:

The biogenesis of ethene endocrine is started by the transition of Methionine ( MET ) to S-adenosyl-L-methionine ( SAM ) by the enzyme methionine adenosyltransferase ( Pech et al. , 2003 ) . However, methionine adenosyltransferase is thought to see as a rate restricting enzyme in ethylene biogenesis because formation of SAM depends on the activity of this enzyme and SAM degrees may so modulate ethene production. Therefore, the sensitiveness or importance of methionine adenosyltransferase to SAM implies that this enzyme may play a regulative function in ethylene biogenesis ( Arshad & A ; Frankenberger, 2002, p. 13 ) .

Measure II:

SAM is accordingly converted to 1-aminocyclopropane-1-carboxylic-acid ( ACC ) by a vitamin B6 enzyme ACC synthase ( ACS ) ( Figure 1 ) . Actually, before the find of ACC, as intermediate, immediate precursor in MET dependent ethene production procedure, the ethene biosynthetic tract was intangible ( Arshad & A ; Frankenberger, 2002, pp. 11-50 ) . The transition of SAM to ACC by ACS is another rate-limiting measure in the biosynthetic tract of ethene. ACS is a cytosolic enzyme ( found in the cytol of workss ) ( Paliyath & A ; Murr, 2008b ) and its activity is strongly inhibited by aminoethoxyvinylglycine ( AVG ) ( a competitory inhibitor ) and aminoisobutyric acid ( AIB ) ( an inhibitor of pyridoxal phosphate-mediated enzyme reactions ) ( Arshad & A ; Frankenberger, 2002, pp. 11-50 ) . Furthermore, the activity of ACC synthase is besides influenced by factors such as fruit maturation, aging, auxin degrees, physical emphasiss, and chilling hurt. The synthesis of this enzyme increases with an addition in the degree of auxins, indole acetic acid ( IAA ) and cytokinins ( Wills et al. , 1998, p. 42 ) .

Measure III:

At last the ACC converts into ethene by the action of ACC oxidase ( known as ‘ethylene organizing enzyme ‘ or EFE ) ( Arshad & A ; Frankenberger, 2002, pp. 11-50 ; Pech et al. , 2003 ) . However, ACC oxidase is a bi-substrate enzyme as it requires both O and ACC. Furthermore, this enzyme besides requires Fe2+ , ascorbate and CO2 for its activity. Activity of ACC oxidase is inhibited by Co ions, and temperatures higher that 35oC ( Wills et al. , 1998, p. 42 ) . The bomber cellular place of ACC oxidase is still a point of contention because there is a big figure of informations is available demoing that this enzyme is associated with plasma-membrane or with apoplast or tonoplast. The activity of this enzyme ( ACC oxidase ) has been studied in many horticultural harvests like melon, alligator pear, apple, winter squash, pear and banana. The activity of ACC oxidase is non extremely regulated as ACS. It is constituted in most

vegetive tissues and it is induced during fruit maturation, injuring, aging and fungal

elicitors ( Arshad & A ; Frankenberger, 2002, pp. 11-50 ) .

Figure 3. Ethylene biogenesis in workss. ( Beginning: Wang et al. , 2002 )

In fruits and veggies several metabolic reactions starts after reaping. In most instances, an addition in biogenesis of gaseous endocrine like ethylene serves as the physiological indicant for the maturation procedure. During maturing procedure, in some fruits big sum of ethene is produced which is normally referred as ‘autocatalytic ethene ‘ production response. However, fruits are divided into two chief classs on the footing of ethylene production, i.e. climacteric ( those produce big sum of ethene ) and non-climacteric fruits ( those produce smaller sum of ethene ) . In climacteric fruits like apple, pear, banana, tomato and avocado, ethylene production normally ranges from 30-500 ppm/ ( kgh ) during maturing. While non-climacteric fruits like orange, lemon, strawberry and Ananas comosus, produce 0.1-0.5ppm/ ( kgh ) of ethene ( Paliyath & A ; Murr, 2008 ) ( Table 2 ) . Therefore application of even a really low concentration of ethene ( 0.1-1.0 I?L/L ) is sufficient plenty to speed up full maturation of climacteric fruits ; nevertheless, the magnitude of the climacteric rise is non dependent on the sum of ethylene intervention. On the contrary, application of ethylene causes a impermanent rise in the rate of respiration of non-climacteric fruits and the grade of addition depend upon the sum of ethene ( Wills et al. , 1998 ) .

Furthermore, the difference in the respiratory forms of climacteric and non-climacteric fruits is associated with the different behavior in footings of the production and response to ethylene gas ( Burton, 1982 ) . The addition in respiration, as influenced by ethylene application, may go on several times in non-climacteric fruits, but merely one time in climacteric fruits ( Wills et al. , 1998 ) .

Indeed, ethene is produced by all parts of the works but the magnitude of ethylene production varies from organ to organ and besides depends on the phase and type of growing and developmental procedure. In fact, recent ethene based research findings have increased the apprehension of biosynthetic tracts and enzymes involved in ethylene production, every bit good as the development of several ways to pull strings ethylene production e.g. by familial change of workss ( Arshad & A ; Frankenberger, 2002 ) . Ethylene is produced by assorted works parts turning under normal conditions nevertheless, any sort of biological, chemical or physical emphasis ( e.g. injuring ) strongly promotes endogenous ethylene synthesis by workss. Among emphasis induced ethylene production, pre-harvest shortage irrigation is one of the most of import factor doing higher ethylene production rates in fruits like alligator pear ( Adato & A ; Gazit, 1974 ) and tomato ( Pulupol et al. , 1996 ) .

Table 2: Categorization of fruits and veggies harmonizing to the ethylene production rates at optimal managing temperatures ( Kader & A ; Kasmire, 1984 )

Relative ethene production rate ( AµL/kg/hr )



Very low ( less than 0.1 )

Cherry, Strawberry

Artichoke, Asparagus, Beets, Cabbage, Carrot, Cauliflower, Celery, Cherry, Garlic, Leeks, Lettuce, Onion, Parsley, Parsnip, Peas, Radish, Spinach, Sweet Corn, & A ; Turnip

Low ( 0.1 to 1.0 )

Blackberry, Blueberry, Kiwifruit ( green ) , Persimmon, Raspberry

Broccoli, Brussels Sprouts, Endive, Escarole, Green Onions, Mushroom

Moderate ( 1.0 to 10 )

Fig, Banana, Lychee, Mango, & A ; Plantain

Melons, tomato

High ( 10 to 100 )

Apples, Apricot, Kiwifruit ( ripe ) , Nectarines, Peach, Pear, Plum, Avocado, Feijoa, & A ; Papaya

— — — –

Very High ( above 100 )

Cherimoya, Passion fruit, & A ; Sapote

— — — –


In workss, ethylene itself stimulates the ability of the tissue to change over ACC into ethene, which is besides regarded as phenomenon of ‘auto-regulation ‘ . In maturing fruits, ordinance of ethylene biogenesis is a characteristic characteristic and is triggered by the exposure to exogenic ethene by the activation of ACC synthase and/or ACC oxidase ( Arshad & A ; Frankenberger, 2002, pp. 25-27 ) .

On the other manus, sometimes ethylene inhibits its ain synthesis, as negative feedback has already been recognised in a figure of fruits and vegetable tissues. In such instances, exogenic ethene significantly inhibits the production of endogenous ethene, induced by maturing, injuring and/or intervention with auxins. Furthermore, this car repressive consequence seems more directed towards limited handiness of ACC in the presence of AVG, an inhibitor of ACC synthase ( Arshad & A ; Frankenberger, 2002, pp. 25-27 ) . Scientists have besides revealed that the suppression or negative ordinance of ethylene synthesis is the consequence of activity of a cistron, E8 whose look leads to the suppression of ethylene production in tomatoes ( Arshad & A ; Frankenberger, 2002, pp. 25-27 ) .


The response of ethylene action can be classified into two classs viz. concentration response and sensitiveness response. The concentration response involves the alterations in concentration of cellular ethene while the sensitive response involves the addition in tissue sensitiveness to ethylene. Furthermore, both of these responses involve the binding of ethene to some constituents of the cell to intercede the physiological effects ( Arshad & A ; Frankenberger, 2002, pp. 28-36 ) .

Wills et Al. ( 1998, pp. 42-45 ) likewise explained that works endocrines control the physiological procedures by adhering to specific works or fruit receptor sites, which trigger the sequence of events taking to seeable responses. In the absence of ethene, these receptor sites are active, leting the growing of works and fruit to continue. During fruit maturation, ethene is produced of course or, if it is unnaturally introduced in a maturation room, it binds with the receptor and inactivates it, ensuing in a series of events like maturing or mending of hurts in works variety meats. Ethylene action can be controlled through alteration of the sum of receptors or through break of the binding of ethene to its receptors. Binding of ethene is believed to be reversible at a site which contains metal like Cu, Zn, or Fe ( Burg & A ; Burg, 1965, as cited in Burton, 1982 ) . The affinity of receptor for ethene is high in the presence of O and decreases with C dioxide.

Changes in the form of ethylene production rates and the internal concentrations of ethene associated with the oncoming of maturing have been studied in assorted climacteric fruits. For case, tomato and honeydew melon exhibited a rise in ethylene concentration prior to the oncoming of maturation, determined as the initial addition in respiration rate. On the other manus, apple and Mangifera indica did non demo any addition in ethylene concentration before the addition in respiration ( Wills et al. , 1998, pp. 42-45 ) .

Ripening has been associated with aging as it leads to the dislocation of the cellular unity of the tissue. It is portion of the “ genetically programmed stage in the development of works tissue with altered nucleic acid and protein synthesis happening during the oncoming of the respiratory climacteric ensuing in new or enhanced biochemical reactions runing in a co-ordinated mode ” ( Wills et al. , 2007, p. 40 ) . These constructs confirm the known degradative and man-made capacities of fruit during the maturing procedure. The ability of ethene endocrine to originate biochemical and physiological events leads to the theory that ethylene action is regulated at the degree of cistron look ( Pech et al. , 2003 ; Wills et al. , 1998, pp. 45-46 ) .


Plants depend more on the handiness of H2O than any other individual environmental factor ( Kramer and Boyer, 1995 ) . Water loss is really of import in finding the shelf life and quality of harvested works variety meats. Equally long as the harvested green goods retains H2O, it remains fresh. Transpiration is one of the chief procedures that affect postharvest life of the fruit ( Ben-Yehoshua & A ; Rodov, 2003 )

Most fresh green goods contains from 65 to 95 per centum H2O when harvested. Within turning workss there is a changeless flow of H2O. Fresh green goods continues to lose H2O after crop, but contrary to the turning works it can non replace lost H2O from the dirt and so must utilize up its H2O content staying at harvest ( Gustavo et al. , 2003 ) . This loss of H2O from fresh green goods after crop is a serious job, doing shrinking and loss of weight. When the harvested green goods loses 5 or 10 per centum of its fresh weight, it begins to wilt and shortly becomes unserviceable. To widen the useable life of green goods, its rate of H2O loss must be every bit low as possible ( Wilson et al. , 1995 ) . Although temperature is the premier concern in the storage of fruits and veggies, comparative humidness is besides of import. The comparative humidness of the storage unit straight affects H2O loss in green goods. Water loss means saleable weight loss and decreased net income ( Wilson et al. , 1995 ) .

Transpiration of fresh fruits is a mass transportation procedure in which H2O vapour moves from surface of the works organ to the environing air. Fick ‘s jurisprudence of mass transportation explains this procedure as follows:

J = ( Pi-Pa ) At / ( RDT ) R

Where Pi and Pa are the partial gas force per unit areas in intercellular infinites and in the ambient atmosphere severally ; At is surface country of fruit ; RD is the gas changeless per unit mass ; T is the absolute temperature ; R is the opposition ; and J is the gas flux. Harmonizing to Fick ‘s jurisprudence, the motion of any gas in or out of the works tissue is straight proportion to the partial force per unit area gradient ( Pi-Pa ) across the barrier involved and the surface country of the barrier and is inversely proportion to the barrier to diffusion. Therefore the driving force of transpiration is the difference of H2O vapour force per unit area ( WVP ) between the tissue and the environing air. While the H2O vapour force per unit area shortage ( VPD ) of the air is difference between the WVP of air and that of concentrated air at the same temperature. Relative Humidity is the most popular term for showing the H2O content of air. It can be defined as the ration of existent WVP in the air to the impregnation WVP at a given temperature.

Water loss depends on the difference between the H2O vapor force per unit area inside the fruit and the force per unit area of H2O vapor in the air. To command H2O loss in fresh green goods every bit low as possible, it must be kept in a moist atmosphere. Air motion besides plays a critical function in the H2O loss from the fresh green goods. Water loss is straight proportion to the air motion in the surrounding. Though air motion through green goods is besides indispensable to take the heat of respiration, but the rate of motion must be kept every bit low as possible ( Gustavo et al. , 2003 ) .


As the harvested fruits and veggies are detached from works, the xylem vass are blocked with air and their operation is stopped ( Burton, 1982 ) . Therefore, H2O has to utilize different paths to travel through the tissue. Following are the major potency tracts for H2O motion in harvested green goods.


The cytol of affiliated cells is interconnected by plasmodesmata, filled with living substance and lined with the plasmalemma. Therefore symplast is formed throughout the inside of a works organ. Water and dissolved solutes move through the symplast system from cell to cell by diffusion ( Ben-Yehoshua & A ; Rodov, 2003 ) .


The cell wall environing symplast besides form a uninterrupted system, termed as apoplast. The apoplas provide an alternate avenue for liquid H2O motion by hydrostatic force per unit area through the interfibrillar infinites in the cell wall ( Woods, 1990 ) .

Intercellular Atmosphere

The works besides contains a system of intercellular gas-filled infinites that form a uninterrupted web and service as chief tract for O2 and CO2 conveyance. This field of air infinite provide adequate gas exchange in bulky variety meats ( Ben-Yehoshua.S, 1969 ) .


There are three major paths for wet loss from harvested trade goods to the ambiance: ( a ) through outer bed that forms a surface for vaporization ( cuticle and epicuticle wax ; periderm ) opposition for H2O motion through ( B ) the apertures in the surface linking the internal and external ambiance ( pore, lenticels ) and ( degree Celsius ) through the root scars or pedicle.

Cuticle and Epicuticular wax

This bed, which lines all interfaces between the works and the ambiance, protects the works from its comparative dry environment. Resistance to H2O motion is derived from epidermal bed ( Ben- Yehoshua, 1969 ; ( Burg & A ; Burg, 2006 ) . The cuticle cosntains a matrix of cellulose, polyuronic acids, proteins and phenolic compounds. These are combined with fluctuation of sum of waxes embedded over its surface ( Kolattukudy, 1980 ) . Permiability to H2O normally depends more on sum of waxes than on the thickness of cuticle ( Kramer & A ; Boyer, 1995 ) .


Periderm is a corked peripheral tissue. This tissue consists of several beds of cells that become corked as a consequence of deposition of waxes on their cell walls, and they lose their life contents. The periderm is non readily permeable to H2O and is permeable to gases merely through biconvex pores, which replace the pore of the original cuticle. About 97 % of the entire H2O lost from the murphy tubers migrates through cell walls to the periderm, where it evaporates ( Burton, 1982 ) .

Trichomes and Hairs

Unicellular or multicellular projections develop on the cuticle of all parts of workss. Their exact map is still obscure, but they are considered to cut down H2O loss ( Cutter, 1976 ) . The presence of trichomes can diminish the driving force of transpiration by cut downing the surface temperature and increasing the boundary bed opposition.


Before harvest, most of the vaporization occurs from bottoms of foliages via stomatous guard cells and next cells ( Kramer and Boyer, 1995 ) . Stomata occur in many fruits at early phases of development, but sometimes they are non found in mature fruits of some species, for illustration, in the grape berry ( Possingham et al. , 1967 ) . Orange has greatest stomatous denseness reported so far for any heavy fruit ( Banks, 1995 ) . Stomata normally function less efficaciously in mature fruit ( Blanke and Leyhe, 1988 ) . In most instances it is reduced with ripening and normally of minor importance for fruit H2O loss during postharvest period ( Ben-Yehoshua & A ; Rodov, 2003 ) .


The importance of biconvex transpiration varies among different trade goods but it is more of import in fruits, in which lenticels arise after the pore halt working early in fruit development, through interruptions caused by the complete remotion of hairs or skin enlargement ( Clements, 1936 ) . Lenticels may go cutinized, therefore forestalling gas exchange ; in other instances, they may stay unfastened ( Burton, 1982 ) .

Stem Scars and Sepals ( Calyx )

Cameron ( 1982 ) showed that part of calyx to the transition of H2O vapor varied in different fruits. In “ Golden Delicious ” apple, the calyx provided merely 2 % of the entire fruit H2O loss, while in tomato the per centum was every bit high as 67 % .


In most of the harvested trade goods, the cuticle and periderm drama the major functions in postharvest transpiration. Water is transported to these beds as a liquid and evaporates from their surface, while the function of apertures in transpiration is diminished after crop due to the closing of pore. But the transportation of fixed gases takes topographic point in the air stage through the apertures. The opposition values of fruit surfaces to the transition of different gases ( ethene, CO2, O2 ) were found to be similar and greatly exceed their opposition to H2O vapor: 100 times for apples ( Burg and Kosson, 1983 ) . If transition was limited by a liquid stage, the opposition to different gases would be reciprocally proportion to their solubility in that stage. Since the three gases have different solubility, it is hard to imagine a path other than the air stage. Therefore, different tracts for gases and H2O were suggested, presuming that H2O runs through the liquid H2O stage, while O2, CO2 and ethylene base on balls through the surface apertures ( pore and lenticels ) and diffuse in the air stage of internal ambiance ( Ben- Yehoshua et Al, 1985 ) .


Temperature has great impact on the storage life of fruits and veggies. All veggies deteriorate after they are harvested. Postharvest losingss of horticultural green goodss are estimated to be approximately 25 to 50 % of the entire production due to hapless postharvest handling, chiefly due to hapless temperature direction. Temperature direction is the best and simplest process for increasing shelf life of fruits. In add-on optimal temperature besides slows down aging of fruits, softening, textural and color alterations. Every horticultural trade good has an optimal postharvest storage temperature at which its life could be extended ( Nascimento & A ; Emond, 2003 ) . Field heat can speed up the rate of respiration which reduces the postharvest life of fresh green goods. Appropriate chilling protects fruit and extends its shelf life.