Agriculture

Training Course on Post-Harvest Physiology and Shelf-Life Extension of Crops

Introduction

Post-harvest losses are a significant challenge affecting global food security, agricultural profitability, and sustainable supply chains. Training Course on Post-Harvest Physiology and Shelf-Life Extension of Crops is designed to equip agripreneurs, researchers, food processors, and extension officers with the critical skills and knowledge needed to minimize losses, enhance quality retention, and improve the marketability of horticultural and agricultural produce. Through a science-driven yet practical curriculum, participants will explore innovative post-harvest handling techniques, storage technologies, and biological principles that impact the shelf-life and value of fresh produce.

Using climate-smart strategies, digital post-harvest solutions, and eco-friendly technologies, this course focuses on preserving freshness, reducing food waste, and maximizing returns for farmers and agro-processors. Emphasizing real-world application, participants will engage in hands-on demonstrations, case studies, and scenario-based learning aligned with emerging trends and global best practices.

Programme Curriculum

Training Course on Post-Harvest Physiology and Shelf-Life Extension of Crops

Introduction

Training Objectives

Participants will be able to:

Understand the physiological processes affecting crop deterioration post-harvest.
Analyze the biochemical changes during ripening and senescence.
Implement cold chain management techniques effectively.
Apply modified atmosphere packaging (MAP) and controlled environment practices.
Utilize smart post-harvest technologies for real-time quality tracking.
Improve post-harvest handling systems for different crop categories.
Explore packaging innovations that extend freshness and minimize microbial growth.
Assess the role of ethylene management in shelf-life optimization.
Introduce digital tools for post-harvest monitoring and inventory control.
Evaluate storage structures and environmental control systems for optimal conditions.
Conduct shelf-life testing and quality assurance procedures.
Design sustainable supply chain models with reduced post-harvest loss.
Integrate climate-resilient and eco-friendly solutions in post-harvest systems.

Target Audience

Agricultural extension officers
Agribusiness professionals
Researchers in crop sciences and food technology
Fresh produce exporters
Post-harvest technologists
Horticultural value chain actors
Government policy makers in agriculture
Supply chain and logistics managers

Course Duration: 10 days

Course Modules

Module 1: Introduction to Post-Harvest Physiology

Importance of post-harvest physiology
Cell metabolism post-harvest
Respiration and water loss
Key factors affecting crop deterioration
Harvest maturity indices
Case Study: Mango ripening in tropical climates

Module 2: Biochemical Changes During Storage

Enzymatic activities and softening
Sugar and starch metabolism
Color, flavor, and texture transitions
pH and acidity variations
Monitoring biochemical indicators
Case Study: Tomato ripening and pectin breakdown

Module 3: Cold Chain Management

Components of a cold chain system
Pre-cooling and hydrocooling
Refrigerated transport and storage
Temperature monitoring and data logging
Energy-efficient cold storage solutions
Case Study: Avocado export cold chain from Kenya

Module 4: Ethylene Management

Ethylene production and sensitivity
Ethylene inhibitors and absorbers
Storage compatibility matrix
Controlled ventilation systems
Ethylene scrubbers in storage
Case Study: Banana ripening chambers

Module 5: Modified and Controlled Atmosphere Storage

MAP vs. CA principles
Gas composition requirements
Film permeability and packaging types
Integration with refrigeration
Safety and shelf-life extension
Case Study: MA packaging of strawberries

Module 6: Post-Harvest Handling Practices

Sorting, grading, and packaging
Minimizing mechanical injuries
Sanitation and hygiene protocols
Pest and disease control post-harvest
Traceability systems
Case Study: Packhouse operations in South Africa

Module 7: Digital Post-Harvest Tools

IoT for storage monitoring
Blockchain for traceability
Mobile-based inventory apps
AI in quality prediction
Digital data analytics
Case Study: Smart crates with sensors in Uganda

Module 8: Packaging Innovations

Active and intelligent packaging
Biodegradable vs. plastic materials
Labeling for safety and branding
Packaging for export markets
Recyclable and sustainable solutions
Case Study: Vacuum-sealed spinach exports

Module 9: Storage Environment Optimization

Relative humidity management
Lighting control in storage
Air circulation and filtration
Temperature zoning
Structural material considerations
Case Study: Onion storage in arid zones

Module 10: Shelf-Life Testing Techniques

Physical and sensory evaluation
Microbial load testing
Chemical analyses (TSS, acidity)
Predictive shelf-life modeling
Accelerated shelf-life tests
Case Study: Shelf-life audit of cut pineapples

Module 11: Post-Harvest Loss Assessment

Quantifying losses by crop
Loss points in the value chain
Economic implications
Strategies to reduce losses
Monitoring and reporting
Case Study: Grain losses in sub-Saharan Africa

Module 12: Supply Chain & Logistics Integration

Farm-to-market logistics
Value chain coordination
Post-harvest inventory control
Export compliance and certifications
Risk management strategies
Case Study: Export logistics for fresh flowers

Module 13: Climate-Smart Post-Harvest Technologies

Solar-powered cold rooms
Low-cost evaporative coolers
Eco-friendly insulation materials
Climate data for harvest scheduling
Community-based storage hubs
Case Study: Solar chillers for milk in East Africa

Module 14: Policy and Regulatory Frameworks

Food safety regulations
Import-export standards
Codex Alimentarius applications
Certification schemes (GLOBALG.A.P.)
Quality labeling systems
Case Study: Compliance for EU horticultural markets

Module 15: Entrepreneurship in Post-Harvest Management

Value addition and agro-processing
Business modeling and planning
Access to finance for post-harvest ventures
Market linkages and branding
Start-up success stories
Case Study: Youth-led packhouse business in Rwanda

Training Methodology

Interactive lectures with visual demonstrations
Group discussions and experience-sharing
Hands-on practicals and fieldwork
Video documentaries and expert guest speakers
Scenario-based learning with feedback
Use of ICT tools and mobile apps in practice

Register as a group from 3 participants for a Discount

Send us an email: info@fineskilltrainingcenter.org or call +254769199797

Certification

Upon successful completion of this training, participants will be issued with a globally- recognized certificate.

Tailor-Made Course

We also offer tailor-made courses based on your needs.

Key Notes

a. The participant must be conversant with English.

b. Upon completion of training the participant will be issued with an Authorized Training Certificate

c. Course duration is flexible and the contents can be modified to fit any number of days.

d. The course fee includes facilitation training materials, 2 coffee breaks, buffet lunch and A Certificate upon successful completion of Training.

e. One-year post-training support Consultation and Coaching provided after the course.

f. Payment should be done at least a week before commence of the training, to Fineskill Training Center account, as indicated in the invoice so as to enable us prepare better for you.

Programme Fee

Duration: 10 Days

Method: Online or Physical

Online Price: $2,000

Physical Price: $3,000

Certification: Accredited Certificate

View Available Dates 📄 Download Course Outline (PDF)

Available Sessions

Location

Month

Year

Oct 19 2026

19 Oct — 30 Oct 2026

💻 Online / Virtual session

Online $2,000