Post Harvest Freshness

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Post Harvest products are subject to an active metabolism. Numerous biochemical processes (postharvest physiology) are continuously changing the original composition of the crop up to where marketability is definitively lost.

The first period comprising no drastic changes in composition may be defined as the time of postharvest products freshness.

Since freshness is considered to be organoleptic factor and important part of product quality, its evaluation should rest upon searching an objective methods. Up to now only sensory tests or mechanical and colorimetric, (optical) criteria for the freshness are used. It was tried to find out biochemical marker and fingerprint methods serves as a freshness index or freshness stage.

The free amino acids during the freshness lost storage of green vegetable are studied followed by an examination of protease activities.