Post-harvest physiology and handling of horticultural produces”. The course is divided in to two parts. The first part is concerned with physiology of the horticultural produces in which you will learn how the horticultural produce shelf life is affected by their own physiological activities as well as environmental factors. The second part deals with post-harvest handling of horticultural produces in which how environmental factors such as temperature, relative humidity and gas manipulation affect post-harvest quality of the produce and storage consideration to increase the shelf life of post-harvest produce as well as the post-harvest disease and its management. The two parts have 6-units. The first unit is concerned with introduction to postharvest technology which is an important tool to effectively learn the subsequent courses.