postrécolte

Postrécolte, or postharvest, refers to all operations performed on agricultural products after harvest and before consumption or processing. It encompasses handling, cleaning, sorting, curing and drying, packaging, storage, transportation, processing, and marketing, with the aim of maintaining quality, ensuring safety, and maximizing shelf life while minimizing losses. Postrécoltage physiology is central: harvested produce continues to respire and may ripen under ethylene; controlling temperature, humidity, and atmosphere slows deterioration. Common practices include rapid pre-cooling, gentle handling to prevent bruising, cleaning to remove soil, grading by size and quality, and curing or waxing for certain crops. Storage and transport rely on appropriate temperatures, humidity control, and often controlled or modified atmospheres to reduce respiration and microbial growth. Quality and safety are ensured through sanitation, pest management, and food-safety systems such as HACCP, along with traceability and appropriate packaging. Postrécolte losses—due to decay, deterioration, or pests—remain a major concern in global agriculture, so improvements in handling and cold-chain logistics are key to food security and economic value. The field includes specialization by crop type, with cereals emphasizing dry storage and insect management, and perishable fruits and vegetables relying on rapid cooling and atmosphere control.