Post-harvest physiology and biochemistry of perishable foods. Factors causing post harvest losses. Post-harvest technologies for management of perishable and non perishable produce. Maturity standards and components. Harvesting methods, Transportation and packaging, and their effects on post harvest behaviour of perishable foods. Gender dynamics in post harvest handling, processing and quality maintenance in rural households. Appropriate storage technologies
By the end of the course, students should be able to: