Chapter 2

Can be defined as the loss from the stage of harvesting to the stage of consumption

Occurs due to weight loss, spillage of crops, microbial attack(molds) and pest attack (birds, rodents).

• Quantitative loss

• Qualitative loss

• Food waste

• Harvesting loss

Occurs as a result of nutrient loss, undesirable change (taste/texture), presence of excreta (birds and rodents) and  contamination by mycotoxin and pathogenic microorganism

• Quantitative loss

• Qualitative loss

• Food waste

• Harvesting loss

The subcategory included in the post-harvest losses that occur after marketing the food product to the consumer.

• Quantitative loss

• Qualitative loss

• Food waste

• Harvesting loss

The tough and leathery peels of citrus

• Rind

• Pulp

• Aril

• Seed

Edible portion of fruits

• Rind

• Pulp

• Aril

• Seed

Edible portion of other fruits (rambutan, mangosteen, durian and lanzones.

• Rind

• Pulp

• Aril

• Seed

The non-cellular waxy layer above the epidermal cells (first layer) of the commodity.

• Cuticle

• Stomata

• Lenticels

• Seeds

The main passageways for the loss of water and entry of air for respiration.

• Cuticle

• Stomata

• Lenticels

• Seeds

Circular groups of protruding air-filled cells with a central opening which often takes the place of stomates in fruits, stems and roots

• Cuticle

• Stomata

• Lenticels

• Seeds