Title: Improvement of post-harvest handling of aquaculture fish in Myanmar.

The aim of this study was to identify the main steps where action can be taken to prolong shelf life and improve quality in Rohu processing in Myanmar. To gain basic information on quality parameters, a shelf life study was performed with farmed Arctic Char stored under two different conditions, in ice and at 10 ˚C. Quality was assessed by microbial counts and sensory analysis. Arctic Char kept for 4 days at 10 ˚C, but for 11 days in ice. The results, as well as literature data were used to predict shelf life of Rohu in different handling scenarios, using the Food Spoilage and Safety Predictor (FSSP). Results show that keeping low temperature of fish during harvest and transport improves quality and prolongs shelf life of Rohu. Handling of farmed Rohu can be improved at many processing steps to ensure quality and longer shelf life, as well as preventing contamination.