Introduction of post-harvest
1.0 Importance of fruit and vegetables as food
1.1 Changing pattern of world fruit and vegetables
1.2 Production, markets and supply
1.3 Why needed for post-harvest technology

Post-harvest Physiology
2.1 Structure and composition
2.2 Composition and nutritional value
2.3 Physiological development
2.4 Chemical changes during maturation
2.5 Changes during ripening and senescence

Technology of Harvesting
3.1 Harvesting Methods for fruit
3.2 Harvesting Methods for vegetables

Quality and maturity
4.1 Quality Standard
4.2 Quality Criteria, appearance, defects, texture and flavour, nutritional values.
4.3 Factors influenced quality of post-harvest
4.4 Determination of physiological and commercial maturity

Technology of storage
5.1 Methods of storage
5.2 Design and construction of cool stores and control atmosphere
5.3 Management of storage
5.4 Refrigerated transport

Temperature Management
6.1 Physiological Response
6.2 Storage life
6.3 Cooling of produce
6.4 Water loss and humidity management
6.5 Factors affecting water loss
6.6 Control of water loss

Storage Atmosphere
7.1 Carbon Dioxide CO2 and Oxygen O2
7.2 Factors influenced the adoption of CAS
7.3 Metabolic effects
7.4 Effects in microbial growth
7.5 Methods for modifying CO2 and O2 levels
7.6 Storage in plastic films
7.7 Hypobaric storage
7.8 Definition of the Ethylene
7.9 Effects on fruits and vegetables
7.10 Methods for reducing ethylene concentration

Packhouse Operations
8.1 Cleaning the post-harvest
8.2 Post-harvest treatments
8.3 Sorting and sizing
8.4 Standardization and inspection

Q1 : Does this course is Pre-Requisite Course?
A1 : No

Q2 : Will student learn about cold chain handling of postharvest?
A2 : Yes

Q3 : Can student learn this course fully online without attending physical class?
A3 : Yes