Post Production Technology
-all the practices and operations that horticultural produce undergoes from harvest to consumption.
Postharvest handling – primary processing of fruits, flowers, and vegetables.
Climacteric
- type of fruits exhibits a rise in respiration when
it starts to ripen which declines slightly before,
at as soon after it ripe    depending on the fruit.
- fruits can be pricked green mature and ripe
after harvest.
-Fruits have high amount of starch that can be
converted into sugars.
Non-climacteric
-type of fruits that hardly no change in
respiration after harvest.
- this group of fruits have no starch to be
converted into sugars.
-picked ready to eat as there is no further
development of flavour after harvest.
Degreening
-process of hastening the peel color change
from green to orang or yellow of citrus fruits
which have attained full flavour and       aroma.
Vapor Pressure Treatment - - pressure exerted
by water vapour in a given space
or atmosphere
- mangoes exported for Japan will undergo into
this treatment
Aril
- the fleshy edible pulp adhering to seeds of
fruits as in rambutan, durian and lanzones
Carotenoid
- group of pigments to which lycopene and
carotene belong base on the similarity of their
chemical structure.
Commercial maturity of a commodity
- the stage of growth when a commodity has
developed sufficient desirable characteristics to
make it marketable or desirable       for its
intended purpose.
Curing
-process of toughening and self-healing of
bruises and skinned areas in root and tuber
crops or the rapid closing of the neck of bulb
crops under favorable conditions.
Dehaulming
-cutting or killing of potato vines a week before
harvesting
Fumigant
- chemical which at required temperature and
pressure can exist in the gaseous atae in
sufficient concentration to be lethal    to a given
pest organism.
Grading
- the process of classifying into groups
according to a set of     recognized criteria of
quality and size , each group bearing             an
accepted name and size grouping.
Horticultural Maturity
- commercial maturity
Internal breaking of mango
- white starchy area in the middle portion of the
pulp near the seed of a ripe fruit, sometimes
with air pockets in the middle of the starchy
areas.
Precooling
-Strictly, precooling means the rapid cooling (48
hr. or less) of a commodity to a desired transit
or storage temperature soon after harvesting
before it is stored or move in transit.
Shelf life
-post-storage market life.
Sorting
-the process of classifying of commodity into
groups, designated by the person classifying
the produce either  according to a set criteria or
whatever criteria he may desire.
Standardization
-the process of formulating and issuing grade
standards in the country or industry.
Vascular streaking
-browning of tissues about a centimeter below
the peeled surface of a cassava viewed cross-
sectionally.
Waxing
-is the application of a thin film of surface
coating to fruits and vegetables
-the coating may or may not be wax but usually
the term wax is used synonymously with
surface coatings or protective skin coating.
Water Elimination
- refers to the drying of surface moisture after
washing or waxing or when commodities are
harvested wet.