Question

What is
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$\huge\bold{Horticulture\:Crops}$​

Answer 1

The plantation of crops on commercial scale is called horticulture. Example: Maize, grapes etc.

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Answer 2

Horticultural crops are an important source of carbohydrates, proteins, organic acids, vitamins and minerals for human nutrition. When humans use plants or plant parts, whether for food or for aesthetic purposes, there is always a postharvest component that leads to loss (Fallik, 2004). Their losses in quantity and quality affect horticultural crops between harvest and consumption. Thus, to reduce the losses, producers and handlers must understand the biological and environmental factors involved in deterioration (Kader, 1992). Fresh horticultural crops are living tissues subject to continuous changes after harvest. While some changes are desirable, most are not. In addition all fresh horticultural crops are high in water content and thus are subject to desiccation and to mechanical injury (Kader, 1992). Their commodities are perishable products with active metabolism and subject to extensive postharvest losses through microbial decay, physical injury, and senescence during the postharvest period. However, these postharvest changes in horticultural crops cannot be stopped, but they can be slowed within certain limits. Consequently, the maintenance or improvement of the postharvest life of fresh horticultural crops is becoming increasingly important. Proper postharvest handling plays an important role in increasing food availability (Kader, 1992). Most postharvest treatments involve the alteration of the natural conditions of horticultural crops in order to prolong their postharvest life (González-Aguilar et al., 2010). Additionally, fresh horticultural crops are diverse in morphological structure (roots, stems, leaves, flowers, fruits, and so on), in composition, and in general physiology. Commodity requirements and recommendations for maximum postharvest life vary among the commodities (Kader, 1992).

As stress is generally defined as any environmental factor potentially unfavorable to living organisms, with the exception of decay, quality losses in actual postharvest produce can be directly or indirectly attributable to a combination of abiotic stress and stress-induced senescence (Lester, 2003). During harvest or postharvest treatments horticultural crops are exposed to several abiotic stresses that often lead to the accumulation of metabolites. These abiotic stresses lead to a series of morphological, physiological, biochemical and molecular changes in horticultural crops (Wang et al., 2003). The plant can acquire resistance to abiotic stresses. The acquired resistance is often associated with enhanced mobilization of defense responses after subsequent exposure of the plants to stresses (Capanoglu, 2010). Also, abiotic stresses are used in postharvest activities as traditional tools to extend the shelf life of product, focusing mainly on color, texture, and flavor quality change. Also, these stresses can be used in preharvest activities to enhance the quality and yield of products in the field (Kader, 1992). Therefore, approaches to modulate or control abiotic stresses in plant tissues can be very important for improving shelf life and quality retention during postharvest handling of horticulture crops.

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