Post-Harvest Technology

This course will provide students with the basic knowledge and understanding of the ripening of crops and their senescence, as well as the different physiological and biochemical processes affecting the quality attributes of fresh crops. Details on the strategies and techniques to be utilised in the proper handling of fresh crops will also be explored. This will include the application of appropriate technologies to extend the shelf-life of crops, ensuring that they are maintained as “fresh as fresh”. Integrated and combined postharvest preservation technologies will also be considered and discussed.