**7. Conclusion**

Postharvest losses represent economic losses in fresh food supply chains but can be drastically reduced and prevented by using appropriate postharvest technologies. Reducing postharvest losses have the potential to enhance food availability and minimize waste. Green postharvest technologies such as those presented above including light emitting diodes, edible coatings, and UV can be applied to fresh produce to enhance nutritional values and also maintain postharvest quality. In addition, the applications of ultrasound, UV-C, and plasma technology could reduce postharvest diseases, eliminate microbial contamination, and improve food safety, resulting in reducing food loss and food waste. However, there are still many technical and commercial challenges that need to be overcome to maintain the quality and extend the shelf life of fresh produce for modern trade. Each green technology has desirable limitations, and thus, using the hurdle approach to improve its effects on the optimization of the combined treatments may be a focus of future research for industrial application. For example, the application of ultrasound combined with UVC may have synergistic effects on microbial reduction. The combined technologies including edible coatings/films together with UVC, LED with UVC-LED, or hot water treatments with plant extracts or essential oils can be improved bioactive compounds and antioxidant activity. More research is needed to provide efficiency and costeffectiveness for industry.

## **Acknowledgements**

This is in part a contribution from the Horticulture Innovation 'Citrus Postharvest Program' (CT19003).
