Many methods and techniques have been developed and standardized for shelf-life extension and value addition of horticultural commodities to reduce the postharvest losses. A few of the achievements of the department of Post Harvest Technology are listed below

• Shelf life extension of fresh fruits and vegetables like mango, litchi, banana, guava, potato, broccoli, okra etc using different treatments like packaging, coating materials, radiation etc.
• Production of value added bar, toffee from mango, banana and other fruits.
• Dehydration and rehydration of okra, cabbage, cauliflower, peas, pointed gourd, bitter gourd and banana inflorescence, onion etc.
• Shelf life extension of fresh cut vegetables e.g. pointed gourd, bitter gourd, broccoli etc.
• Pulp preservation of mango, tomato, banana, capsicum, etc.
• Evaluation of quality parameters and value addition of tropical tuber crops e.g. sweet potato, Dioscorea, elephant foot yam, Colocasia etc
• Shelf life extension of fresh cutflower and value addition of flower, leaves, and other floral parts and entrepreneurship development through this
• Development of methods for production of wine from locally available fruits and other sources e.g. pineapple, jackfruit, sugarcane juice etc.
• Shelf-life extension of mango cv. Himsagar and Lakshmanbhog with the application of Hot Water Treatment (HWT) followed by gamma irradiation
• Pulse (protein) enriched value added product development like eggless cake, fruit bar/toffee etc.
• Developing nutritionally enriched fruit candy from unripe mango and carrot
• Different types of wines from locally available fruits and other sources
• Development of dried products like elephant foot yam cubes, taro and sweet potato chips, and preparation of cassava and arrowroot starch
• Development of semisolid products like sweet potato sauce and jam. 
• Development of fermented products like elephant foot yam and sweet potato pickle.
• Development of value added products from different minor fruits like fortified wood apple jam, low-sodium
• Barbados cherry pickle and low-sugar tamarind candy.
• Shelf life extension of fresh cut flower and cut foliages
• Value addition of flower, leaves, and other floral parts through drying, glycerinisation and poly set drying methods
• Solid state fermentation processing of marigold for better carotenoid extraction

The Department of Post Harvest Technology intends to address both the “Skill gaps” and “Technology gaps” that exist in post harvest handling systems of horticultural crops by promoting education and research on need based postharvest technologies. The department will emphasize much on developing a comprehensive database on all postharvest activities with access portals for students, researchers, administrators, handlers, processors, exporters, entrepreneurs, and farmers. The emphasis will also be given to organize national and international postharvest conferences, and to publish much needed text books and other literatures on postharvest technologies.