Learning objectives
The course aims to provide students with knowledge of plant production (herbaceous, vegetables and trees). Specifically, the concept of quality of fruit and vegetables will be defined. The relationship between agricultural technique and quality will be analysed. The skills acquired will be useful for managing the vegetable raw material after harvesting. The laboratory activity involves the evaluation of the raw material of vegetable origin and the solution of problems related to laboratory analyses.
Prerequisites
None
Course unit content
Qualitative characteristics of the main agricultural products. Determination of the qualitative characteristics of the main agricultural products.
Full programme
- The quality of fruit and vegetables
-Maturation and harvest
-Post-harvest operations and technologies: pome fruit, stone fruit, table grapes, citrus fruits, strawberries, actinidia, vegetables.
Methods for evaluating the origin and identity of raw materials will be introduced: morphological and genetic techniques, chemical characterization, quality indices. The skills acquired will be useful for managing the vegetable raw material after harvesting.
Bibliography
The PowerPoint presentations and student notes should be followed. The following book is recommended: Colelli G. e Inglese P., 2021. Gestione della qualità e conservazione dei prodotti ortofrutticoli. Edagricole editore, 445 pp.
Teaching methods
Lectures and practical activity in the laboratory, to comply with the program
Assessment methods and criteria
Oral. The exam includes all the topics of the course content; the exam will evaluate the acquisition of basic knowledge, the ability to connect the concepts. The final score will be 2/3 based on the ability to establish this connection.
Other information
Laboratory activity is mandatory
2030 agenda goals for sustainable development
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