1. Grading: Higher market prices can be obtained for vegetables, graded based on different characteristics like crop colour, size, ripeness, variety etc. Grading equipment is available in some vegetables which can save labor cost in grading.

There are many types of packing available in the market. E.g. Wooden box, plastic box, bags, corrugated box etc.

Storage: Most of the post-harvest losses in vegetable crops occur during storage, the main reason is the humidity and temperature in the crop. If store for long time and maintain good quality If so, crop maturity and harvest are also very important factors. Post-harvest spoilage of mature crops is rapid and high. Maturity can be checked in several ways. 

Storage: It can be done by checking external appearance and chemical composition. Vegetables are mostly stored at low temperature in air-conditioned storage chambers. So that the heat generated in the crop can be prevented by slowing down the respiration of the crop.

Dryness: Most vegetable crops have an initial moisture content as high as 70-90 percent. Vegetables spoil quickly in normal environment due to excessive humidity. So if this water (moisture) is removed artificially, it can be prevented from spoiling.

Different Methods of Vegetable preservation: 1. By physical Method 2. By chemical process 3. By fermentation 4. Use of fresh vegetable juice

By fermentation Vegetables can also be preserved for a long time by making pickles, ketchup, sauces or chutneys. Different types of fruits and vegetables are preserved in fresh form or in the form of pickles in an oiled medium by adding salt, vinegar, pepper – spices and removing peels, seeds etc.

By chemical process:- (a) By adding chemicals (via sodium metabisulphate) (b) With salt solution (a) By heating (jam, jelly) after adding sugar. (d) With vinegar or lactic acid

Vacuum packing: In this method vegetables can be kept fresh and green for a long time. For which the amount of oxygen is reduced to 2.5 percent through vacuum. So respiration slows down.