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Postharvest physiology and biochemistry of any one (1) of the following: soursop

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i asked my teacher information on how to write this because their was no instruction this is what she said ” there should be an Introduction
Body
Conclusion
Maybe some limitation, recommendation
Reference
Talk about soursop give scientific name, where region it’s from, mention how much losses this soursop goes through, Draw a diagram of the post harvest handling of soursop highlight points of post harvest losses, give suggestion how to reduce losses, talk about the climate, physiology. Temperature, storages , what packing material best suiting, at the stage of maturity mention some post harvest disease predominate for soursop, type of injuries soursop is greatest at risk for eg short shelf life etc. why harvest at specific harvesting stages. Maturity indices etc”
i guess you as the write have to be creative, informative
Postharvest physiology and biochemistry of any one (1) of the following: SOURSOP

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