Introduction

• Being living organs, fruits and vegetables continue to respire even after harvesting when they have a limited source of food reserves.
• In addition to degradation of respiratory substrates, a number of changes in taste, colour, flavour, texture and appearance take place in the harvested commodities which make them unacceptable for consumption by the consumers if these are not handled properly.
• Post-harvest technology starts immediately after the harvest of fruits and vegetables.

Post-harvest handeling

• Quality of harvested commodities can’t be further improved but it can be retained till their consumption if the rate of metabolic activities are reduced by adopting the appropriate post handling operations.