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The three main objectives of applying postharvest technology to harvested fruits and vegetables are: to maintain quality (appearance, texture, flavor and nutritive value) to protect food safety, and. to reduce losses between harvest and consumption.
These establishments provide postharvest activities, such as crop cleaning, sun drying, shelling, fumigating, curing, sorting, grading, packing, and cooling.
Handling practices like harvesting, precooling, cleaning and disinfecting, sorting and grading, packaging, storing, and transportation played an important role in maintaining quality and extending shelf life.
Post-production Operations Functions like harvesting, transportation, threshing, cleaning, drying, storage, packaging and marketing are described below.
Postharvest handling includes all steps involved in moving a commodity from the producer to the consumer including harvesting, handling, cooling, curing, ripening, packing, packaging, storing, shipping, wholesaling, retailing, and any other procedure that the product is subjected to.
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Post-harvest management technologies can contribute to food security mainly through the reduction of losses and waste. They can reduce post-harvest handling loss to increase the amount of food for farmers and consumers, both rural and urban. Reducing losses this way can lower food prices and improve access to food.
Postharvest handling practices like harvesting, precooling, cleaning or disinfecting, sorting and grading, packaging, storage, and transporting played an important role in maintaining quality and extending shelf life of the tomato fruits after harvest.

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