Horticultural production plays a vital role in ensuring nutritional security, income generation, employment creation, and diversification of agriculture. Fruits, vegetables, flowers, spices, plantation crops, and medicinal plants are highly perishable commodities with high moisture content and delicate structures. Despite significant advancements in production technologies, a substantial proportion of horticultural produce is lost after harvest due to various biological, mechanical, environmental, infrastructural, and socio-economic factors. High post-harvest losses not only reduce farmers’ income but also affect food availability, market stability, and overall economic growth. Understanding the reasons for these losses and recognizing the importance of post-harvest management are essential for sustainable horticultural development. One of the primary reasons for high post-harvest losses is the perishable nature of horticultural commodities. Most fruits and vegetables contain 70–95 percent water and continue to respire after harvest. Respiration leads to the breakdown of stored carbohydrates, resulting in heat production, moisture loss, softening, and eventual senescence. High respiration rates, especially in climacteric fruits such as mango, banana, and tomato, accelerate ripening and spoilage. Transpiration causes wilting and shriveling due to moisture loss. Without proper temperature and humidity control, deterioration occurs rapidly. Improper harvesting practices significantly contribute to losses. Harvesting at incorrect maturity stages reduces market value and storage life. Immature produce may fail to ripen properly, while over-mature produce deteriorates quickly. Rough handling during harvesting, such as pulling, dropping, or overfilling containers, causes mechanical injuries like bruises, cuts, and abrasions. These injuries not only reduce aesthetic appeal but also provide entry points for pathogens, increasing susceptibility to decay. Lack of adequate post-harvest infrastructure is another major factor. In many regions, especially in developing countries, there is insufficient availability of pack houses, cold storage facilities, refrigerated transport, and processing units. Absence of pre-cooling immediately after harvest leads to rapid field heat accumulation, enhancing respiration and microbial growth. Poor rural roads and transportation delays expose produce to high temperatures and physical damage, leading to quantitative and qualitative losses. Inadequate storage facilities contribute substantially to post-harvest losses. Traditional storage structures often lack temperature and humidity control, making them unsuitable for perishable commodities. Improper ventilation, high ambient temperatures, and pest infestation accelerate spoilage. Cold storage facilities, where available, may not maintain optimal conditions due to poor maintenance, frequent power interruptions, or improper stacking of produce. Each commodity has specific storage requirements, and failure to maintain recommended conditions leads to physiological disorders such as chilling injury, sprouting, or internal breakdown. Microbial infestation is a