Management of Fruits to Increase Shelf Life

The lengthy process of harvesting fruit before it reaches the consumer, which includes various stages of transportation, storage, and storage, etc. causes the fruits to be constantly exposed to quality loss and spoilage. As a result, according to annual statistics, more than 35% of fruit leaves the sale cycle and goes to the garbage disposal center. The high humidity of freshly harvested horticultural products has increased the rotting of crops resulting in decreased warehousing life. Therefore, nowadays increasing the warehousing life of fruits and vegetables to reduce waste is one of the most important challenges in the Agricultural Product sector. Multiple solutions to increase the shelf life of these products during warehousing are such as chemical and atmospheric heat treatments are done. Nowadays, the use of antimicrobial food coatings is expanding due to the increasing demand of consumers for the use of fresh products with minimal chemical additives and on the other hand, the desired quality and with the feature of maintaining environmental health. In different parts of this research, different methods of management and storage conditions of fruits; the effect of temperature and humidity; chitosan coating and edible nanocoating; supervising conditions of storing of sensitive fruits that quickly become soft (e.g., strawberries); new methods such as the use of natural preservatives, edible coating, packing with modified atmosphere, gamma radiation and the use of high hydrostatic pressure are explained. © 2025 by Apple Academic Press, Inc.