A Review of Post-Harvest Management Practices and Quality Optimization Strategies for Indian Gooseberry (Phyllanthus emblica L.)

Abstract

Indian gooseberry (IG), also known as amla, is a nutritionally and therapeutically important fruit with extraordinary levels of vitamin C, polyphenolic content, and a wide range of therapeutic properties. Despite these benefits, commercial applications of fresh IG fruit have been limited, largely because of rapid post-harvest decay. It is estimated that one-third of the harvested crops are lost to mechanical injury, microbial decay, and physiological disorders. This review synthesizes the existing literature on integrated post-harvest management practices that can maintain the quality and prolong the marketability of IG. A structured search of Google Scholar, Semantic Scholar, ScienceDirect, Scopus, and PubMed databases was conducted to identify studies on the integrated post-harvest management of IG fruit. The retrieved evidence was synthesized and used in this review to assess practices that sustain quality and extend marketability. It discusses the effects of cultivar selection, nutrient and irrigation management, pest and disease management, and harvest maturity on post-harvest outcomes in the context of the pre-harvest to post-harvest continuum. Post-harvest handling (sorting, grading, pre-cooling, and sanitation), chemical (calcium salts and fungicides), physical (UV-C irradiation and hot-water dip), and biologically derived methods (chitosan coating and edible film) to control storability are discussed. Permeable packages, such as perforated polyethylene films, corrugated fiberboard cartons, and modified atmosphere packaging, are reviewed for their contribution to preserving IG fruit quality during shipping and storage. Storage conditions were optimized for controlled temperatures (8 °C), high relative humidity, and adequate ventilation to reduce ripening and deterioration. Integrated disease control through sanitation, temperature management, targeted use of fungicides, and emerging biological agents are key to minimizing spoilage. The potential for waste reduction and functional product development using various traditional and modern processing methods, including non-thermal preservation technologies, is explored for their ability to support waste reduction and functional product development in a global market valued at over USD 1.2 billion. The combined application of these measures is critical for extending shelf life, nutrition quality, and economic returns; enhancing the value chain of IG (both domestic and international markets); and sustaining the livelihoods of producers.