The goal is to demonstrate straightforward methods and steps that ought to be applied to minimize losses during the post-harvest period, all the while preserving the freshness and quality of the product from harvest until it is consumed as food. [...] Therefore, it is crucial to pay attention to the hygiene of the workers and to sterilize the harvesting equipment if possible. [...] Therefore, determining the mo- have reached the size and firmness char- ment of harvest is a critical point for main- acteristic of the variety, and in terms of taining quality in the post-harvest period. [...] However, what can be paid attention to is a For long-term storage at a temperature of proper stacking of the crates in the vehicles 10-15°C and a relative humidity of 85-95%, and immobilization of the cargo to reduce losses are minimal. [...] Regardless cause it shortens the shelf life and can com- of the length of the transport duration, it promise the quality (resulting in decreased is important that the vehicles have good content of dry matter and negative impact shock absorbers to mitigate shocks during on the taste and aroma).
- Pages
- 12
- Published in
- North Macedonia
