OLERICULTURE 4 : POSTHARVEST

Course Synopsis

This micro-credential introduces the fundamental concepts of postharvest physiology, postharvest loss, maturity indices, harvesting techniques, and packinghouse operations for vegetables. Learners will understand how physiological processes and proper handling techniques affect shelf life, quality, and market value of vegetables.

Credit Hours

🕐 4 HOUR (SLT)

Learning Outcome (LO)

• Explain postharvest physiology and factors causing postharvest losses.
• Describe major packinghouse operations including sorting, washing, drying, waxing, curing, and pre-cooling.