The course aims to provide students with the necessary knowledge related to the post-harvest physiology of agricultural products (fruit and vegetables, underground organs and large-scale crops) and the necessary manipulations to maintain their quality and increase their preservation-storage life. On completion of the course, students will be able to understand the physiological changes that occur in the edible part of the most important cultivated plants after harvesting (fruits, seeds, tubers, bulbs, shoots, inflorescences, leaves), to understand the factors before and after harvesting, to understand the factors before harvesting and after harvesting that affect the quality of the edible parts of the major crops, to use laboratory instruments to assess the quality of the edible parts of the major crops and to apply appropriate handling to maintain the quality of the edible parts of the major crops during storage.