ABSTRACT
The global population has, over the years, callously used up the world’s resources; substituting a blatant use of chemicals to sustain the system and to provide for and feed the growing population. The origins of human civilization can be traced back to the discovery and reassurance of an available, accessible and affordable food supply. Plant products are essential sources of carbohydrates, proteins, oils, antioxidants and micronutrients needed for healthier diets. The importance of postharvest diseases was emphasized for the first time in 1906 by G. H. Powell who named this facet of plant pathology “Market Pathology.” Food losses refer to the decrease in edible food mass (dry matter) or nutritional value (quality) of food that was originally intended for human consumption. The quantity of the plant product becomes reduced due to various abiotic and biotic factors and also the quality of the product is rendered unfit for human consumption.
