PRESERVING SPICE QUALITY FROM HARVEST TO SHELF: POST-HARVEST TECHNOLOGIES AND MOLECULAR STRATEGIES FOR SHELF-LIFE EXTENSION

Abstract

Seed spices play a vital role in the agricultural economy and global trade due to their culinary, medicinal, and industrial importance. However, significant post-harvest losses occur at various stages including harvesting, drying, threshing, storage, transportation, and processing, leading to substantial reductions in both quality and quantity. These losses are primarily attributed to improper harvesting practices, inadequate drying, high moisture content, microbial contamination, insect infestation, and poor storage and packaging systems. The present article comprehensively reviews the general and crop-specific strategies to overcome post-harvest losses in major seed spices such as coriander, cumin, fennel, fenugreek and others. Emphasis is placed on scientific harvesting, improved drying techniques including solar and mechanical drying, efficient threshing and grading, and the adoption of hermetic and controlled storage systems. The role of eco-friendly pest management practices, modern packaging technologies such as vacuum and modified atmosphere packaging, and value addition through processing is also highlighted. Furthermore, the article discusses emerging technologies such as Molecular based strategies, IoT-based monitoring systems, artificial intelligence, and blockchain to enhance the post-harvest efficiency and traceability. Future prospects focus on sustainable and climate-resilient post-harvest management approaches, including the use of biodegradable packaging, botanical preservatives, and decentralized processing infrastructure. The importance of farmer awareness, capacity building, institutional support, and the role of Farmer Producer Organizations (FPOs) in reducing losses is also emphasized. Overall, an integrated post-harvest management approach combining technological innovation, sustainable practices, and policy support is essential to minimize losses, improve quality, extend shelf life, and enhance the economic returns and export potential of seed spices.