**3. Conclusion**

This chapter provided information on four alternative green (ozone, salicylic acid oxalic acid, and heat) and seven novel (nitric oxide, ozone, salicylic acid, oxalic acid, methyl jasmonates, calcium, and heat) postharvest treatments. The optimum concentrations applied, storage conditions, storage duration, and inferences established by some researchers were also provided accordingly. The overall effects of these postharvest treatments were basically to maintain quality, enhance the antioxidant capacity by maintaining high levels of bioactive compounds, control postharvest infestations and, consequently, prolong the postharvest shelf life of fresh fruits and vegetables. Based on the insights obtained from these seven latest novel and green postharvest methods, we recommend that the appropriate method of application, concentrations, and other critical considerations (e.g., storage duration and conditions) must be adhered to when these treatments are applied to specific fresh fruits and vegetables. Further, the compiled optimum conditions of these postharvest treatments are a good starting point for future studies as well as for commercial applications.
