Vol. 6, Issue 2, Part A (2024)

Enset (Ensete ventricosum) is a crucial staple crop in Ethiopia, known for its role in food security. The plant undergoes various biochemical changes during post-harvest handling that affect its nutritional quality, shelf life, and sensory properties. This paper explores the enzymatic, metabolic, and microbial transformations occurring during the post-harvest processing of enset. The focus is on fermentation, storage, spoilage mechanisms, and the factors influencing these biochemical processes. A comprehensive understanding of these transformations is essential to improve post-harvest management and ensure better quality enset-based products.