Post-harvest loss can define as the loss from the stage of harvesting to the stage of consumption which occurs as a result of qualitative loss, quantitative loss and the food waste (by the consumers) altogether.

Post–harvest losses mean a measurable quantitative and qualitative loss in a given product. These losses can occur during any of the various phases of the post–harvest system. Post–harvest losses occur between harvest and the moment of human consumption. They include on-farm losses, such as when grain is threshed, winnowed, and dried, as well as losses along the chain during transportation, storage, and processing

Types of post-harvest loss

Direct and indirect loss

Direct loss is a food loss which occurs by spillage of crops from the bags and consumption by the pests. Whereas in an indirect loss there is a food waste which occurs at the consumer level like consumer’s refusal to purchase, infrequent visits to the market etc.

Weight loss

It is the observable loss which can be measured by the reduction in the moisture content of the food. An abnormal increase in weight of food through moisture absorption is also a cause of loss which can occur due to rainfall on the food items that have been kept in the open area.

Examples: Prolonged storage, shrinkage, consumption by insects, poor packaging are the reasons which can lead to weight loss.

Causes of post-harvest loss

Food storage:

Attack of insects, birds, rodents etc., improper handling, humidity, temperature etc. are some causes that affect the crop at the stage of storage.

Food processing

Discarding of mechanical injured food, substandard food product, visual-based rejection of product etc. are the main causes that contribute the food loss.

Marketing

Improper portioning, supersizing, dented cans are the reason which contributes to poor marketing and ultimately to the food loss.

Management of Post-Harvest Losses

There are specific control measures by which, the post-harvest losses can be controlled by the following steps:

1. The harvesting of the crop should be done at the correct maturity state.

2. For fruits and vegetables, the water should be sanitized with sodium hypochlorite, bleach etc. before dunking into the tank.

3. Water which is used for the irrigation purpose must not be too cold, as for the seed germination there should be milder temperature otherwise, there may occur spoilage like soft rot and other crop diseases.

4. If there is any mechanical injury in the food product, it should be discarded early as it can favour the entry of pathogenic microorganisms.

5. Harvesting should be done in cooler temperature for the perishable products which are then directly transferred to the storage areas.