A postharvest disease caused by Botrydiploidia theobromae that enter the cut crown of banana hands.

 A very quick method of cooling crops by contact with cooled water.

A pathological disorder caused by Colletotrichum gloeosporoides which is characterized by sunken black spots. 

A mechanical damage caused by a change in the shape of an intact fruit or vegetable not characteristic of the variety. 

A non-rigid container of fibrous material and characterized by an open weave.

It refers to the process of developing all the desirable characteristics of fruits such as color, taste, and aroma. 

Ripening is the process where fruits are treated with ethylene to improve the color.

A chemical that is used in agriculture to force ripening of fruit as gas.

A ripening agent used of bananas, mangoes, chico, papaya, and tomatoes. 

Kraft paper bags are more suitable for produce which need high relative humidity and less prone to rots.

A phytochemical that imparts an unpleasant flavor to the fruit and are often associated with immature fruit. 

It refers to sealing fruits and vegetables in a gas-impermeable container where respiratory gases change the atmosphere over time.

A process of lowering the temperature of the product to below the ambient conditions.

A common chemical that is sprayed or brushed on butts of cabbages to reduce soft rot.