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Carrot (Daucus carota L. var. sativus) is one of the most important root vegetable crop in the world. Mostly, it was cultivated for their nutritional status of α and β carotene, vitamins (A, B6 and K), minerals (Ca and potassium) with edible fibre (Heinonen, 1990). Naturally, it was grown in the temperate regions with high humidity agro-ecosystems. Under global wide, about 60% of carrot production has shared by Asia alone. In India, carrot was cultivated around 108 thousand ha. with production of 1626 M. tonnes (NHB, 2019). Under Tamil Nadu, carrot cultivation has been done at 3000 ha. with production of 107.3 M. tonnes through productivity of 26.2 tonnes / ha. Normally, all root vegetables were shelf-life oriented and highly perishable nature due to occurrence of fungal and bacterial diseases were accompanied with atmospheric changes and poor storage conditions from field to postharvest. So, it causes severe product and economic loss from harvest to before consumption for farmers, sellers and consumers (Seljasen et al., 2013). Especially, during cusine preparations it gave annoying experience to the women in the kitchenary.

Management of Postharvest Decay in Carrot (Daucus carota L. var. sativus) through Eco-friendly Approaches