Despite the fact that over one third of the generated fruits and vegetables is wasted before reaching the plate ,fruit and vegetable(FV) production is an expanding horticultural sub- sector in sub-sahara africa (SSA).depending on the crop ,fruits and vegetable post harvest losses in SSA range from 30 to 80 percent . high levels of poverty , hidden hunger and malnutrition have all been exacerbated by a lack of post harvest management skills and technologies ,such as temperature control to sustain the cold chain , value addition and packing. post harvest treatments like as ethylene , 1-methylcyclopropene(1-MCP) and temperature control have been shown to minimize FV post harvest losses globally. chemical and non - chemical approaches are also effective in preventing spoiling and harmful microorganisms. particularly in the case of ready to eat FV.

An overview                                                                                                             post harvest losses are the quantity and quality losses of food crops that occur during harvest ,storage, transportation ,processing, marketing, and preparation prior to consumption (Buzby , Farahwell ,& Hyman, 2014;Kiaya,2014).As a result of technical and management setbacks during harvest, handling, shipping, processing, packaging, marketing ,and distribution, it occurs across the value chain (FAO,2016). Following wasteful emissions of greenhouse gases created during the production ,processing and transportation of fruits and vegetable (FV), which eventually result in loss, post harvest losses have an influence on the environment and climate (FAO, 2016;Gustavsson, cederberg, sonesson , van otterdijk, & Meybeck,2011; kummu et al ., 2012).

As of 2014,SSA produced around 34.22 and 31.95million tonnes of FV, respectively (FAOSTAT, 2017). simultaneously, post harvest losses of FV.

Nutrient content of fruits and vegetable

FV are widely prized in the human diet due to its rich mineral and vitamin content . vitamin C , folate, carotene(pro vitaminA ),Pottasium ,iron,zinc and calcium are all abundant in them. they also include a lot of antioxidant , bioactive substance and fibre.carotenoids (carotene, lycopene),ascorbic acid ,phenolic acid, polyphenols(terpenoids and flavonoids), and anthocyanins are examples of antioxidents present in FV .

post harvest loss reduction technologies and techniques

FV are metabolically active, experiencing ripening and senescences changes that must be managed to maintain quality and extend shelf life. post harvest technologies have been shown to minimize post harvest losses in several parts of the world and might be strategic avenue to reduce poverty ,hidden hunger and malnutrition in SSA.at the same time to avoid damage, adequate post harvest handling methods must be followed.

final thoughts

application of ethylene and 1 MCP to promote and delay ripening respectively can drastically minimise FV post harvest losses along the value chain.

controlled ripening is beneficial especially during peak period and while long distance travelling . at the same time because most  tropical FV are temperature sensitive and climatric, maintaining the cold chain and temperature management is unavoidable. additionally, combining approaches is more advantageous for reducing FV postharvest losses, especially with less processed FV. controlled temperatures, sanitizing chemicals edible coating and controlled ripening, among other post harvest technologies can improve FV safety and adherence to quality requirements foe local and international markets.

although the majority of post harvest technologies are still controversal the united states.