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In this book an attempt has been made to cover the most important aspects of postharvest management of tropical fruits and vegetables including new development in postharvest technology along with the conventional technologies. An attempt has also been made to highlight major causes of spoilage of fresh and processed products with proper postharvest management for reducing loss and maintaining quality of harvested produce to make fruits and vegetables available all the year round either in fresh or processed form.This book is based on syllabi of different courses on postharvest technology offered both at undergraduate and postgraduate levels in the agricultural and horticultural universities. The endeavour in compiling this book will only be successful if the students researchers teachers extension workers and interested people find this book useful.