Muscat – A study by Dr Pankaj Pathare of Sultan Qaboos University’s College of Agricultural and Marine Sciences has identified six engineering technologies that could significantly reduce post-harvest losses of fruits and vegetables in the GCC, offering new ways to improve food security, strengthen supply chains and reduce waste.

The research comes as GCC countries continue to face high levels of food loss, with an estimated 30% to 50% of fresh produce lost between harvest and consumption. Besides the economic cost, these losses result in wasted water and energy resources in a region heavily dependent on food imports.

The study examined the causes of post-harvest losses under the Gulf’s harsh climatic conditions, including high temperatures and humidity, and assessed vulnerabilities during harvesting, handling, storage and transportation.

Among the technologies evaluated was a computer vision system capable of detecting bruising in fruits at an early stage, allowing producers to identify damage before it leads to quality deterioration and weight loss during storage.

The research also highlighted the potential of cold plasma technology as a non-thermal preservation method for dates. Trials showed that the technique reduced microbial contamination, improved fruit quality and extended refrigerated shelf life.

To improve processing efficiency, researchers developed a hybrid drying system combining hot air and infrared heating for courgette slices. The technology reduced drying time and energy consumption while maintaining product quality.

The study also used pendulum impact testing to examine how bananas respond to mechanical damage during handling. By linking impact forces and storage temperatures with faster ripening and quality loss, the research established scientific benchmarks for safer handling practices.

In transport, the study found that package design has greater influence on reducing damage than packaging thickness, suggesting that better engineering can improve protection without increasing material use.

The sixth technology focused on enhanced solar drying of small fish. Compared to conventional drying methods, the system lowered moisture content, improved microbiological quality and produced a better-quality final product.

Pathare concluded that reducing post-harvest losses across the GCC will require integrated engineering solutions combining smart sensing technologies, advanced preservation methods, improved packaging and sustainable processing techniques.

The study noted that adopting such innovations could help countries in the region reduce food waste, improve resource efficiency and build more resilient food supply chains at a time when food security remains a strategic priority.