Fruits and vegetables are important components of human diets all over the world. They are noted for their high moisture contents, and for providing good measures of amino acids, minerals and vitamins to their consumers. They are reported to afford their best benefits especially when consumed fresh. However, damages incurred during harvesting or handling, physiological changes and pathological attacks during storage are known to reduce their shelf-lives, affect their nutrient quality and possible health benefits. Herein we reviewed available literature on the subject matter from 1997-2018; and information obtained from local growers or grocers of agro-produce in southeast Nigeria.. Bacteria and fungi represent the highest numbers of incidents of post-harvest microbial diseases on agro-produce which often times are predisposed by abrasions due to poor harvesting and handling techniques and/or poor storage facilities especially at village level farmsteads, farm-families and marketing chains. Microbes-induced rots and deteriorations usually begin around wound sites and are exacerbated by moisture and insect migration into store houses. Between 10-50 % agricultural produce losses and food wastages are reported to occur post-harvest. Losses are more severe in the developing than developed economies and the warm humid agro-ecology coupled with poor storage structures which characterize tropical agricultural landscapes amongst other factors have been implicated for these huge losses. Simple techniques of curing harvested tubers, avoidance of wounds on produce, wrapping leafy vegetables with old newspapers, avoiding direct sun rays on produce, not packing fruits and vegetables tightly during shipment and storage; and fumigating storehouses with bio-pesticides (tropical plant extracts) are some of the post-harvest practices to prolong shelf-lives of agro-commodities compatible with low-input agriculture. These low input techniques of handling and storing agro-produce after harvesting are hereby discussed.