Posthaverst and Agroprocessing Research Centre

Sustainable Postharvest Management and Agroprocessing Research on Horticultural, Indigenous, and Medicinal (HIM) Food Crops

Contact: Prof Olaniyi Fawole

When fruits, vegetables, and medicinal plants are harvested, they don’t stop being alive. They continue to breathe (respire), lose water, and change in texture, taste, and appearance. These natural processes can lead to spoilage, loss of nutrients, and waste if not properly managed. This is where postharvest physiology, technology, and agroprocessing come in, helping to keep our food fresh, safe, and valuable for longer. The Department of Botany & Plant Biotechnology at the University of Johannesburg is a leader in postharvest physiology, agroprocessing, and food preservation research, focusing on Horticultural, Indigenous, and Medicinal (HIM) food crops. As part of the DSI-NRF SARChI Chair in Sustainable Preservation and Agroprocessing Research (SPAR) and the Postharvest and Agroprocessing Research Centre (PARC), our research advances science-driven solutions to enhance food security, extend shelf life, and add value to agricultural produce while addressing sustainability and economic growth.

What is postharvest physiology?

Think of postharvest physiology as the science of what happens to crops after harvest. It studies how fruits, vegetables, and medicinal plants ripen, age, and eventually decay. For example:

• Bananas ripen and turn brown quickly if not stored properly.
• Leafy greens lose water and wilt if not kept in the right conditions.
• Medicinal plants can lose their healing properties if they dry out too much or rot.

By understanding these processes, researchers at SARChI-SPAR and PARC develop better ways to slow down spoilage and preserve freshness naturally, especially for Horticultural, Indigenous, and Medicinal (HIM) crops.

What is postharvest technology?

Postharvest technology includes tools and methods used to keep crops fresh for longer. This involves:

• Cold storage to slow down ripening and keep fruits and vegetables crisp.
• Edible coatings (like a thin natural layer) to reduce moisture and quality loss in fruits.
• Modified atmosphere packaging (adjusting oxygen levels) to keep produce from spoiling too fast.
• Natural antimicrobial treatments to prevent mold and bacteria growth without using synthetic chemicals.

These technologies help reduce food waste and ensure more people have access to fresh, nutritious food.

What is agroprocessing?

Agroprocessing is turning fresh crops into useful food products that last longer and offer new benefits. This includes:

• Drying medicinal plants and crops at optimal conditions to make niche dried products.
• Processing indigenous fruits into jams, juices, or nutrient-rich powders.
• Extracting oils and bioactive compounds from plants for use in health and wellness products.

For HIM crops, agroprocessing plays a crucial role in adding value to local produce, creating new market opportunities, and reducing postharvest losses by transforming crops into longer-lasting, high-value products.

Why this matters for food security and sustainability

Without postharvest technology and agroprocessing, a large portion of food is lost before it ever reaches consumers. This is especially true for HIM crops, which often have unique flavours, health benefits, and economic potential but spoil quickly. By understanding postharvest physiology and using smart preservation techniques, we:

• Reduce food waste and keep food fresher for longer.
• Support small farmers by creating higher-value products from their crops.
• Promote sustainable alternatives to harmful chemicals and plastic packaging.
• Improve access to nutrient-rich foods and medicinal products for health and well-being.

At SARChI-SPAR and PARC, we research nature-based, eco-friendly solutions to preserve HIM crops, enhance their market potential, and ensure food security for future generations.

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