ABSTRACT
Fruits and vegetables have high nutraceutical value and are important constituents of our daily diet. In general, horticultural products are highly perishable and require appropriate preservation techniques to maintain their quality and remain fresh. As far as these perishables are concerned, minimizing post-harvest losses is a major challenge. FAO estimates that post-harvest losses in fruits, vegetables and root crops are almost 40-50%
[2]. Losses occur during harvesting, handling, transporting and storage. Adopting proper storage techniques and focusing on food processing and preservation are proven remedies to minimize post-harvest losses.
