Postharvest storage procedures and oxidative stress

Abstract

The foregoing discussion leads to several conclusions in regard to oxidative stress in postharvest systems. First, oxidative stress is a common occurrence and leads to perceptible quality changes in the fruit or vegetable product. Second, research on oxidative stress in tissue response processes in postharvest situations is in its infancy. A greater research effort is required before the knowledge base is such that improvements in quality can be achieved via approaches to reducing or ameliorating oxidative stress. A part of this development in knowledge can be enhanced or accelerated by the use of models such as presented in this discussion. A good example of what can be achieved with modeling is presented by Purvis (2004). And third, an improved understanding of oxidative stress may result in the realization of new paradigms challenging our understanding of postharvest quality degradation. At such time significant advances in control of quality will likely be achieved.