Postharvest Science

The Postharvest Science Department was established in 1945 and today includes ten research groups. It is one of the leading postharvest departments worldwide. Our primary goal is to ensure high-quality fresh produce from farm to fork. The main problem is that after harvest, fruits and vegetables undergo ripening and senescence, making them vulnerable to pathogens. As a result, over one-third of fresh produce is lost during postharvest handling.

Our mission is to minimize postharvest loss and waste while preserving and enhancing produce quality. Our research teams focus on various critical areas, including ripening and senescence, host-pathogen interactions, fruit responses to chilling and fungal pathogens, and genetic and biotechnological advancements for improved storage capacity. In applied research, we have developed innovative solutions in the field of modified atmosphere packaging, active edible coatings, biological control agents, induced resistance treatments, eco-friendly fungicides, and sensors for detecting latent infection and early decay. We also integrated treatment strategies for both pre- and postharvest stages to optimize the quality of harvested produce.