This document provides an overview of postharvest physiology and technology (TPP-2612) at the undergraduate level. It begins with introductions to food science, technology, and related fields. It then discusses key aspects of postharvest physiology like respiration, ethylene production, chilling injury, and fruit ripening processes. Environmental factors that influence postharvest quality like temperature, oxygen, and packaging are also examined. The document presents data on postharvest losses in developed and developing countries. It concludes with examples of postharvest handling techniques and potential research topics related to extending shelf life and quality of fresh produce.