Drying + Post-Harvest Preservation

Why Drying & Post-Harvest Preservation Matter

Drying in post-harvest production is the controlled removal of moisture from freshly harvested crops using managed airflow and temperature. Instead of leaving product in unstable room conditions, dedicated drying systems create a repeatable environment that protects color, aroma, structure, and overall quality.

Key Benefits for Growers

• Bring moisture down to safe levels to reduce mold and spoilage.
• Keep flavor, aroma, and appearance consistent across batches.
• Extend storage life and keep product market-ready for longer.
• Improve workflow with organized drying and storage layouts.

Main Uses in Indoor & Controlled Environment Growing

This Drying + Post-Harvest Preservation collection supports small home grows to commercial facilities looking for clean, efficient post-harvest handling.

• Drying herbs, leafy greens, flowers, and specialty crops after harvest.
• Holding product between trimming and final packaging under stable conditions.
• Building dedicated dry rooms or zones inside tents, rooms, or greenhouses.
• Long-term storage in sealed, humidity-controlled containers or bins.

Types of Drying & Post-Harvest Equipment

Mix and match drying and storage tools to build a post-harvest workflow that fits your space, crop, and target moisture range.

• Drying racks & nets: Multi-tier, hanging, and collapsible designs for tents, rooms, and greenhouses.
• Tray & cabinet dehydrators: Enclosed units with controlled temperature and airflow for uniform drying.
• Freeze dryers: Low-temperature technology that preserves structure, flavor, and sensitive compounds.
• Dehumidifiers & fans: Environmental control tools to maintain ideal dry-room humidity and airflow.
• Airtight containers & bags: Light- and air-limiting storage to stabilize product during transport and warehousing.
• Humidity-control packs & meters: Tools to monitor and fine-tune moisture levels in storage.

Frequently Asked Questions

What is drying in post-harvest?

Drying in post-harvest is the controlled process of removing moisture from freshly harvested crops using airflow and gentle heat or low-temperature technologies. The aim is to reach a stable moisture level that slows microbial growth, prevents spoilage, and preserves product quality for storage and sale.

What are the three stages of drying?

The three common stages are: (1) initial or surface drying, where free surface moisture evaporates quickly; (2) falling-rate drying, when internal moisture slowly moves outward and overall drying speed drops; and (3) conditioning, where product is held at controlled temperature and humidity so moisture equalizes throughout the batch before storage or packaging.

What are the handling practices for post-harvest operations?

Good post-harvest handling includes gentle harvesting, quick transfer to a clean processing area, and keeping product out of direct sun and extreme heat. Use clean tools and surfaces, remove damaged material, spread or hang product to allow even airflow, avoid over-stacking, monitor temperature and humidity, and clearly label batches for traceability from drying to final storage.

What are the methods of storage in post-harvest technology?

Common storage methods include cool, dry ambient storage in sealed containers, refrigerated storage for temperature-sensitive crops, and controlled or modified atmosphere storage where gas levels are adjusted to slow degradation. Growers often pair airtight containers or bags with humidity-control packs and regular monitoring to keep moisture and temperature within the desired range.