Rewrite the following so that it is SEO compatible, optimized for search engines, and contains keywords distributed regularly within the article:                   
       Physiology of fruits and vegetables and post-harvest loss
 Biological factors that cause damage to harvested crops:

Respiration:
 Breathing is an essential process for all plant materials that can be defined as the
opposite of photosynthesis as it is a set of metabolic reactions that occur in living organism cells to convert biochemical energy from stored food (produced during photosynthesis, i.e., starch and sugar) to adenosine triphosphate (ATP) for growth, maturity, etc. 

Breathing continues until the stock of starch, and sugar is exhausted; crops wither and
die. Temperature determines the speed of breathing and is the essential factor affecting the specified product's postharvest period gene in the surrounding environment. It is critical since it is the primary gas used while breathing.


Transpiration (loss of water)  Most fruits and vegetables contain between 80 and 95% water by weight. Water loss in the case of vapor from living tissue is known as erosion. Causes wilting, wilting, softness, poor texture, weight loss, and low quality. 
 It can be reduced in storage by:

1.    Lifting relative humidity.

2.    Reducing air movements.

3.    Reducing air temperature.

4.    Using protective coverage, i.e., waxing.

5.Protective packaging, i.e., polyethylene membrane, modified atmosphere packaging, etc.

 In addition, several studies have been conducted on the protection and antifungal
effects of natural extracts and plant and animal-derived products on the postharvest quality of fruits and vegetables. For example, propolis extract, eucalyptus oil, and cactus T report that the gel has successfully slowed down the protease and has antifungal effects.

Ethylene:


Ethylene (C2H4) is a natural colorless and odorless hormone produced by some fruits and vegetables as they mature and promotes the maturity of exposed products. This can lead to the early maturation of products in storage. 

Ethylene can stimulate many interactions within plants. She is involved in the
natural maturation process of many fruits, such as apples and bananas.
Ethylene can also have undesirable effects on Fruit, such as early maturation, skin damage, etc. 
The presence of carbon dioxide and O2 deficiency and low temperatures can prevent ethylene production in Fruit; on the other hand, it has higher ethylene production in manufactured products. 

Ethylene can also be produced artificially and used as an environmental agent to
stimulate maturity. An important point here is that plants that produce ethylene, i.e., apples, should not be stored with fruits, vegetables, or flowers known to be sensitive to them, i.e., cabbage.
 Postharvest diseases:

 Stored products are prone to various rots and rots caused by fungi or bacteria. The
most famous types of fungi are Penicillium expansum, Botrytis cinerea, Alternaria alternata, Rhizopus stolonifer, Phytophthora infestans, and Fusarium spp. The most famous bacteria are Erwinia
carotovora and Pseudomonas spp.

These diseases can cause light and soft brown spots on fruits and vegetables. Conditions may begin before or after harvest. When products are transported to storage, the infection continues to develop. Mechanical damage, wounds, or bruises are common entry points for bacteria and fungi. 

To prev Carefuling, disease management during the growth period and continued storage are recommended. Prevent to prevent postharvest disease sting mechanical damage and
harvesting products during cold times of the day may be critical points.

 Using appropriate fungicides and microbicides before and after harvest may help
manage problems of the day. Disease.

 However, it must be borne in mind that environmental conditions are essential for developing diseases. They usually require warm temperatures and high humidity. 

On the other hand, sanitation is paramount to customers to protect products from postharvest diseases and consumers from food-borne infections, i.e., E. coli and
salmonella.

  The Light:

Light is also a cause of some abnormal changes in product quality. It may affect some
biological processes. For example, exposing potatoes to light may lead to the formation of chlorophyll, which appears in the form of greening and forming solanine, which is known to be toxic to humans. 

  The critical question now is, "How to deal with products and the surrounding environment to delay this aging process and prevent quality?" for example,
it is essential to reduce temperatures to prevent breathing and erosion. Still, low temperatures can cause chills or freezing injuries. 

Factors that affect postharvest losses vary significantly from product to product. In
conclusion, proper management of environmental factors is critical to extending
the postharvest life of the product.  

Packaging and storage are the basic steps in postharvest processing. In light of this
information, the current book aims to provide valuable and scientific information about the postharvest processing of different products.