Learning objectives
Provide the knowledge and skills necessary to understand the changes that occur in fruits and vegetables after harvest; the biochemical, physiological, and structural bases related to the qualitative and quantitative losses of fruits and vegetables in post-harvest, the preservation techniques for fruits and vegetables, and the strategies to adopt to avoid the onset of physiological disorders and diseases in post-harvest.
Prerequisites
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Course unit content
The laboratory activities are divided into two parts: the first part involves determining the qualitative characteristics of horticultural products post-harvest, and the second part addresses the different implications of preservation methods on the onset of post-harvest physiological disorders and diseases.
Full programme
Laboratory experiences regarding qualitative and quantitative losses of fruits and vegetables in post-harvest, related to physiological and biochemical processes of ripening and senescence, storage, or physical and pathological factors.
Bibliography
PowerPoint presentations given by the teacher to be integrated by personal notes taken during the lectures, the material uploaded on the Elly platform.
Teaching methods
The lessons will be conducted in-person in the laboratory. During the lessons, the appropriate use of technical language will be emphasized, and the connections between the various parts of the course will be highlighted. For this reason, students' presence and active participation are strongly encouraged.
Assessment methods and criteria
The assessment of expected learning results described in D1 and parts of
those described in D2, D3, D4 and D5, is carried out by oral exam. The exam will be organized as a series of open questions on the subjects addressed in class. In particular, in addition to verifying the acquisition of basic knowledge, the ability to connect basic concepts to proposed case studies will be evaluated. Registration for the test takes place online through the ESSE3 SYSTEM
Other information
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