The outbreak of COVID has imposed a lot of challenges globally to effective teaching since the first COVID 19 pandemic in Africa. In 2020, different African countries have witnessed a drastic change in economic, social and political sphere of life. In order to avoid further spread of COVID-19 and with strict preventive measures, physical contact teaching was cancelled until further notice. The suspension of physical classes at the universities has brought unique challenges to students and educators in the process of delivering contents of the curriculum and achieving value in the education sector across Africa. Our empirical research aimed at finding out the effective teaching methods adopted by higher educational institutions during COVID-19 Pandemic in Africa. The study employed qualitative study design rooted in a descriptive case study, semi structured interview was used to collect data from ten lecturers from seven countries in Africa. The study found greater satisfaction with teaching and learning methods used in African universities. However, both adaptation and application of new teaching methods in higher learning institutions in Africa are still facing various challenges. Throughout this study, we recommend that each university should invest in technologies and research, consistent internet availability, training and skill acquisition in computer operation.

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After harvesting, fresh fruit’s quality cannot be improved but it can be maintained. Fruits should be harvested at the appropriate maturity stage and size. Harvesting of fruits at improper maturity stage reduces shelf-life. Time of harvest, method of harvest, tools used in harvesting also contribute to the wholesomeness of harvested fruits. Fruits are living organisms that continue their living processes after harvest; therefore, their handling directly affects freshness as well as optimum flavor. Maintaining cool temperatures, appropriate air combination to maintain the quality of fruits, producers, handlers, and retailers are to ensure that fruits going for processing, marketing, or into storage are at the best quality state. Indigenous handling refers to the native, age-long, cultural system of postharvest handling of horticultural crops. Postharvest handling comprises interconnected activities from harvest to sorting, grading, preservation, transportation, packaging, processing, marketing, and decision by the consumer to accept or reject the food. Improvement is the enhancement made on the traditional postharvest handling methods to reduce losses of agricultural produce by at least 5%. Various means have been developed over time to handle and preserve food and particularly fruits over ages of technology advancement from the Stone Age.

Pepper belongs to the family Solanaceae. It is cultivated for its pungency, flavor, color, taste, export potential, capsaicin and oleoresin content. It is classified as sweet or hot pepper, depending on the capsaicin content of the fruit. World pepper production was around 3.5 million tons between 2009 and 2019, with 35% from Vietnam as the largest producer and exporter, followed by India and Indonesia. Vietnam pepper production increased progressively by 12.4% in 2014. The country was the major producer, followed by Brazil, Indonesia and India. To enhance adequate supply of pepper fruits and stabilize its soaring price, there must be efficient postharvest handling, processing and preservation methods compatible with the socio-economic and cultural practices of the producer. Data showed that improper postharvest handling of pepper results in huge postharvest losses. With this, handling must be a crucial part of an integrated systematic approach to maintaining the final product’s quality.

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