Post_harvest loss in carrots Causes: Microbiological agents, Physical agents, Biochemical agents and Enzymatic activities. This paper is specifically intended to explain the post-harvest losses encountered in root and tubers specifically carrots Daucus carota. The root vegetable that is highly perishable, susceptible to microbial invasion, enzymatic activities resulting in rotten products soon after harvest. Physical disintegration, mechanical bruising and physical damage that are primary physical losses and are essential for secondary attacks by microorganisms in carrots. A good source of provitamins such as beta-carotene, the one easily converted to vitamin A by the body and antioxidant action are characteristics of carrots.