Sorting- helps to identify any defects so they can be removed before packing.

Sizing- on the basis of fruit shape and size are most effective for spherical
(oranges, tomato, certain apple cultivars) and elongated (Delicious apples and
European pears are of non-uniform shape) commodities, respectively.

Grading- The produce is separated into two or more grades on the basis of the
surface color, shape, size, weight, soundness, firmness, cleanliness, maturity & free
from foreign matter /diseases insect damage /mechanical injury.

Packaging -of fresh vegetables and fruits is the scientific method of holding the
products so, as to prevent it from physical damage, chemical changes and further
microbial contamination in addition to display the product in a more appealing
manner to the consumers.

climacteric rise- in respiration during ripening may be more an artifact of harvested

fruit ripening than an integral function of fruit ripening.
postharvest chilling injury (PCI)- affects produce from tropical and subtropical
regions and leads to economic and postharvest loss and waste.
Laticifers- produce and store latex that is released upon rupture of laticifers
Latant heat- Understanding this property helps design drying and storage systems
that can effectively control temperature and moisture levels in the crops.
Quantitative loss- is a loss in terms of physical substance, meaning a reduction in
weight and volume and can be assessed and measured.
Qualitative loss- concerned particularly with the food and reproductive value of
products and requires a different kind of evaluation.