• Changes with ripening

• Changes in texture, pigment, colour

• Softening-texture
• Changes in carbohydrate composition- flavour
• Enzymes, aromatic acid synthesis
• Chemical changes during ripening
• Aging and Senescence
• Senescence -series of endogenous controlled deteriorative changes result
natural death

6. Post-Harvest structural changes in crops

• form fibre cells, loss of epicuticular waxes during handling, chloroplast
degradation or transform

7. Produce maturity and ripeness stage –(Harvestable maturity)

8. Postharvest diseases
• Microbial infections cause rotting or decaying by partially or totally. etc
• Toxins accumulation as mycotoxin produced by the infected microorganism
• Pathogens causes infection during harvest, storage , transport
• Postharvest hygienePost Harvest microbial contaminations from farm to table
of Food
10. Stress
• High temperature stress, low temperature stress (chilling injuries, freezing injuries),
water stress, oxygen stress, co2 stress, UV (radiation), chemical, mechanical, relative
humidity (high moisture)
• Chemical stress-salt, iron, agriculture chemicals
• Mechanical stress-
• Post-harvest handling, transport storage, physical injuries to harvested product
causing decrease value, increase disease, water loss and reduce shelf life
• mechanical injuries during harvest and postharvest handling operations-
wounds (postharvest diseases resulting from wound infections)
12. Components in Quality affect food loss
• Nutritional value, sensory appeal (appearance, texture, aroma, taste)