Postharvest physiology focuses on how harvested plants respond to technologies used to extend shelf life and delay (plant death). Fruits and vegetables remain living tissues even after harvest, continuing biological processes like respiration and transpiration .

: Complex molecules like starches break down into simple sugars, and volatile compounds are synthesized to create distinct aromas.

: Degradation of chlorophyll often reveals or synthesizes other pigments like carotenoids. Recommended Reference Guides

. High temperatures accelerate this, leading to faster deterioration.

: Enzymes such as pectinase and cellulase degrade cell walls, causing fruit to soften.

For a comprehensive guide on the , the authoritative textbook by Elhadi M. Yahia and Armando Carrillo-Lopez is the primary resource. Core Concepts of Postharvest Physiology