Postharvest Physiology and Quality of Horticultural Commodities
A.Y. 2023/2024
Learning objectives
The main topic of the course is to understand the physiological, biochemical, and physical modifications that occur during the ripening of fruit and after harvesting and the factors related to qualitative and quantitative losses of fresh fruits and vegetables, including those due to biochemical, pathological and physiological alterations. It also provides for the study of the commercial procedures for harvesting, processing, storage and marketing best suited to the needs of the horticultural commodities.
Expected learning outcomes
The "Postharvest physiology and quality of horticultural commodities" course offers the skills to be able to manage fresh produces with the best quality and food safety.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
GENERAL BIOLOGICAL CONSIDERATIONS: Postharvest losses in horticultural commodities. Biological aspects and composition, nutritive value, structure, morphology, growth and development- of horticultural crops. Cereals and pulses. Olive oil: product classification and quality.
RIPENING PHYSIOLOGY Respiration: definitions, characterisation of process, measurements, factors affecting, comparative rates, biological significance; Traspiration: definitions, characterisation of process, measurements, factors affecting, comparative rates, biological significance; Role of plant hormones in senescence. Ethylene and fruit ripening: biosynthesis, factors affecting production rate; Physiological disorders: symptoms and causes; Pathological diseases: host-parasite-environmental relationship, infection processes, post harvest disease control methods.
COMPOSITION AND QUALITY: Compositional changes during postharvest. Quality and its components.
COMMERCIAL PRACTICES AND PROCEDURES: Maturity and quality standards, standardisation and inspection. Standard (fisical, chemical and sensorial) and innovative (NIR, laser,electronic nose, image analysis) methods for quality and maturity assessment.
TECHNOLOGIES FOR THE MAINTENANCE AND PRESERVATION OF QUALITY: Pre-refrigeration, refrigeration technologies, transport and distribution. Controlled and modified atmospheres during storage and transit. MINIMALLY PROCESSED PRODUCTS: Process, physiology and quality.
LABORATORY PRACTICALS: Quality assesment.
TECHNICAL TOUR: Food company in the fruit and vegetable sector/Fresh cut factory.
RIPENING PHYSIOLOGY Respiration: definitions, characterisation of process, measurements, factors affecting, comparative rates, biological significance; Traspiration: definitions, characterisation of process, measurements, factors affecting, comparative rates, biological significance; Role of plant hormones in senescence. Ethylene and fruit ripening: biosynthesis, factors affecting production rate; Physiological disorders: symptoms and causes; Pathological diseases: host-parasite-environmental relationship, infection processes, post harvest disease control methods.
COMPOSITION AND QUALITY: Compositional changes during postharvest. Quality and its components.
COMMERCIAL PRACTICES AND PROCEDURES: Maturity and quality standards, standardisation and inspection. Standard (fisical, chemical and sensorial) and innovative (NIR, laser,electronic nose, image analysis) methods for quality and maturity assessment.
TECHNOLOGIES FOR THE MAINTENANCE AND PRESERVATION OF QUALITY: Pre-refrigeration, refrigeration technologies, transport and distribution. Controlled and modified atmospheres during storage and transit. MINIMALLY PROCESSED PRODUCTS: Process, physiology and quality.
LABORATORY PRACTICALS: Quality assesment.
TECHNICAL TOUR: Food company in the fruit and vegetable sector/Fresh cut factory.
Prerequisites for admission
Knowledge in Plant Physiology and Fruit Tree Science.
Teaching methods
Classroom-taught lessons integrated with laboratory excercises, a technical visit to a food company and possible seminars on specific topics.
Teaching Resources
- Colelli G.C. e Inglese P .(Ed.). 2020. Gestione della qualità e
conservazione dei prodotti ortofrutticoli . Edagricole
-KAYS S.J. and Paull R.E. 2004. Postharvest Biology. Exon Press. Athens, GA.
- Kader A.(editor). 2002. Postharvest Technology of Horticultural Crops. University of California ANR . Pub. n. 3311. Terza edizione.
-KAYS S.J. 1991. Postharvest Physiology of Perishable Plant Products. AVI.
-KNEE M. 2002. Fruit Quality and its Biologicic basis. CRC Press.
conservazione dei prodotti ortofrutticoli . Edagricole
-KAYS S.J. and Paull R.E. 2004. Postharvest Biology. Exon Press. Athens, GA.
- Kader A.(editor). 2002. Postharvest Technology of Horticultural Crops. University of California ANR . Pub. n. 3311. Terza edizione.
-KAYS S.J. 1991. Postharvest Physiology of Perishable Plant Products. AVI.
-KNEE M. 2002. Fruit Quality and its Biologicic basis. CRC Press.
Assessment methods and Criteria
The evaluation is by an oral frontal exam, about knowledge both on the theoretical and technical aspects of the subject of the course. The following topics will be subject of the test: knowledge of the physiological processes that play a role in determining the deterioration of plant products, in particular fruits and vegetables, and the factors that influence these processes; moreover, the understanding of all the procedures and technologies used in post-harvest to preserve and maintain the quality of plant products, and analytical approaches and methods for assessing quality attributes will be assessed.
AGR/03 - ARBORICULTURE AND FRUITCULTURE - University credits: 6
Field activity: 8 hours
Laboratories: 8 hours
Lessons: 40 hours
Laboratories: 8 hours
Lessons: 40 hours
Professor:
Spinardi Anna
Professor(s)