Post-harvest technology has been key to maintaining and extending the shelf-life of perishable and reducing food losses. However, post-harvest losses are still significant and reduction of such losses would be in the easiest, less costly and more efficient method instead of increasing food production.

Post-harvest strategies or technological implementation, such as temperature reduction, modified atmosphere, or chemical treatments are applied. These serve to reduce respiration rates, retard ripening, decrease ethylene production, and consequently retard senescence, prevent dehydration, and extend the shelf-life thus preserving produce quality.