Post-harvest losses in fruits and vegetables are a significant concern as they reduce the availability of food, leading to economic losses and food security issues. These losses occur at different stages from the field to the consumer, including harvesting, grading, packing, storage, transportation, and marketing. Here’s an overview of the nature and causes of post-harvest losses:

A) Nature of Post-Harvest Losses:

i) Extent of Losses:

• • According to studies, about 50% of fruits and vegetables in India are lost due to wastage and value destruction.
  • The wastage cost is estimated at ₹23,000 crores annually.
  • Swaminathan Committee (1980) estimated losses at 20-30% during storage, grading, packing, transport, and marketing.
  • Chadha (2009) reported 35-45% losses in harvested fruits and vegetables, amounting to ₹40,000 crores per year.

ii) Sites of Post-Harvest Losses:

• • Farmer’s Field: 15-20%
  • Packaging: 15-20%
  • Transportation: 30-40%
  • Marketing: 30-40%

iii) Estimated Losses by Crop Type:

Fruits:

• • Papaya: 40-100%
  • Grapes: 27%
  • Banana: 20-28%
  • Citrus: 20-95%
  • Avocado: 43%
  • Apple: 14%

Vegetables:

• • Onion: 25-40%
  • Garlic: 08-22%
  • Potato: 30-40%
  • Tomato: 5-34%
  • Cabbage & Cauliflower: 7.08-25%
  • Chili: 4-35%
  • Radish: 3-5%
  • Carrot: 5-9%

B) Causes of Post-Harvest Losses:

1. Metabolic Losses: Fresh fruits and vegetables are living organs that continue respiration after harvest, leading to the breakdown of food reserves and aging.
2. Mechanical Damage: Due to their tender texture and high moisture content, they are prone to bruising, cutting, breaking, and impact wounding during handling, unsuitable containers, improper packaging, and transportation.
3. Developmental Changes: Includes sprouting, rooting, and seed germination, leading to quality deterioration and nutritional value loss.
4. Parasitic Diseases: Caused by fungi, bacteria, insects, and other organisms, which spread quickly due to the high nutrient and moisture content of the produce.
5. Physiological Deterioration: Occurs due to mineral deficiencies, temperature injuries, undesirable atmospheric conditions, or enzymatic action leading to over-ripeness and senescence.
6. Lack of Market Demand: Poor planning, inaccurate production, and market information can lead to overproduction, inadequate transportation, and storage facilities, causing produce to rot in production areas.
7. Consumption Losses: Due to inadequate preservation methods at home, cooking methods, peeling, and consumption styles.

8) Other Contributing Factors:

• • Lack of awareness and infrastructure.
  • Late realization of the importance of post-harvest management.
  • Inadequate technical support and post-harvest quality control.
  • Unorganized marketing and absence of pre-cooling and cold storage facilities.
  • Poor market facilities, intelligence, and information services (MIS).
  • Poor storage facilities.

9) Implications and Solutions:

• Post-harvest losses result in a significant economic loss to farmers and the economy.
• Solutions include:
  • Improved harvesting techniques to minimize mechanical damage.
  • Proper packaging, grading, and transportation systems.
  • Use of pre-cooling, cold storage, and better storage facilities.
  • Enhanced market intelligence and organized marketing strategies.
  • Awareness and training programs for farmers and stakeholders.
  • Adoption of advanced preservation techniques to reduce consumption losses.