Reduction of food losses in Lebanese apple through good harvesting and postharvest practices

In developing countries, food losses occur mainly during the production, harvest, postharvest and processing phases. Because of the lack of awareness in the apple postharvest practices in Lebanon, this study was carried out to check the effect of good harvesting and handling practices, pre-storage sorting, and dipping in calcium and fungicide, on the percent losses of Golden Delicious apples during six months of cold storage. A highly significant reduction in the percent of total damages was observed during storage when good harvesting and handling practices and pre-storage sorting were applied. The magnitude of losses reduction depended on the type of damage registered and the practices performed. The presence of injuries was reduced by all types of good practices, applied alone or in combination. Where good harvesting and handling practices were performed, the incidence of bruising was reduced from 93.3% in the non-treated control to 37.7% and symptoms of rot were not detected. This study emphasized the importance of good harvest and postharvest practices in improving and maintaining the quality of Lebanese apples.