This course will provide knowledge about the physiology of harvested fruits, vegetables and ornamental. The students will be able to understand major physiological activities and biological changes that reduce the post-harvest life of fresh products. Various products that affect shelf-life of the produce will be described. Basic methods of primary processing such as grading, sorting, cleaning, de-handing, trimming, packaging and storage will be practiced. Principle and practices of processing and preservation will be taught. Home level processing and preservation of fruits, vegetables and juices will be practiced.
- Teacher: Puja Lamichhane