Despite the remarkable progress made in increasing food production world wide, approximately half of the population in the developing countries does not have access to adequate food supplies; thus the food security problem is worsening.There are many reasons for this, one of which is food losses occurring throughout the supply chain from production, post-harvest, processing and marketing.
To understand the Physiological, pathological & environmental factors involved in the deterioration of fresh agricultural produce. To learn postharvest technologies and best practices associated with the postharvest handling of fresh fruits and vegetables, to assist in the delay of senescence, reduce loss and maintain the best possible quality of the produce. To initiate, research, teach and transfer knowledge to extension workers and farmers.
Physiological and pathological factors affecting storage and shelf life; Cause and site of loss; Standardization and inspection of fresh produce; Quality factors and analysis; Prolonging shelf life; Post-harvest technologies