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Refrigerated storage uses low temperatures to slow down the biological processes in produce, thus delaying spoilage and prolonging shelf life.

MAP extends the shelf-life of fresh produce by altering the mix of gases within the package to slow down the rate of respiration and ripening.

Ethylene absorbers chemically remove the ethylene gas produced by fruits, which slows down the ripening process and prevents premature spoilage.

Sun drying is a traditional method that reduces moisture in crops, inhibiting microbial growth and enzyme activity, therefore preserving the fruit.

Edible coatings are biodegradable films applied to the surface of fruits and vegetables to reduce respiration and water loss, thereby extending their shelf life.

Controlled atmosphere storage involves altering and maintaining an atmospheric composition that is different from air to extend the shelf life of perishable products.

Heat treatment, like hot water dipping or vapor heat, is used to disinfect and eliminate pests in tropical fruits, also delaying the onset of ripening.

Salting removes moisture from food products through osmosis, inhibiting microbial growth and enzyme activity, thus preserving the product.

Biological control agents use natural predators or parasites to manage pest populations in stored products, reducing the reliance on chemical pesticides.

Irradiation exposes produce to controlled doses of ionizing radiation to reduce microorganisms and insects, extending shelf life without significantly altering the food.

Browning inhibitors are substances used to prevent the enzymatic browning that occurs when cut or bruised produce is exposed to the air.

Canning involves sealing cooked food in containers and then heat sterilizing them, which prevents spoilage by destroying microorganisms and enzymes.

Vacuum packaging removes air from the package, reducing oxidation and the growth of aerobic bacteria and fungi, therefore extending the shelf life of the product.

Desiccant packaging uses materials that absorb moisture from within the package, thus reducing the risk of fungal and bacterial growth during storage and transport.

Chemical control uses pesticides and fungicides to reduce spoilage and damage from pests and diseases on harvested tropical crops.

Aseptic processing sterilizes the product and the packaging separately before filling, which allows for longer preservation without preservatives or refrigeration.

Solar dryers use solar energy to produce a faster and more controlled drying process than open sun drying, resulting in better quality preserved produce.

Fermentation uses microorganisms to convert sugars in the food into alcohol or acids, which serve as natural preservatives in various tropical crops.

Cold chain management ensures a consistent temperature-controlled supply chain to minimize post-harvest losses and maintain the quality of temperature-sensitive crops.