Course Description
Examination of postharvest losses from farm to fork, physiology of ripening, postharvest physiology of fruits, vegetables and flowers, and application of technology to extend postharvest shelf-life of produce. The course will have a laboratory component where students will gain hands-on experience with laboratory techniques related to postharvest physiology and technology.
Additional Requirements for Graduate Students:
Students taking this course for graduate credit will choose a topic related to the course in consultation with the instructor. They will gather information and resources on this topic during the course and present a lecture towards the end of the semester to the rest of the class, along with either an activity or exam essay question with an answer key.
Athena Title
Postharvest Bio Hort Crops
Prerequisite
[(BIOL 1103 or BIOL 1103E) or (BIOL 1107 or BIOL 1107E) or (PBIO 1210 and PBIO 1210L)] and CHEM 1211
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Course Objectives
In this course, students will: 1. Understand the concepts of food waste and its significance; 2. Gain a deeper understanding of ripening and post-harvest physiology of horticultural crops; 3. Conduct lab experiments to explain post-harvest physiological processes; and 3. Learn the current state of the art in post-harvest technology of horticultural crops.
Topical Outline
1. Introduction to post-harvest physiology and technology 2. Food waste in horticulture 3. Physiology and biochemistry during ripening and post-harvest storage 4. Harvesting practices 5. Post-harvest technology - storage and processing 6. Physiological disorders during storage 7. Pathology during storage 8. Molecular methods to improve shelf-life of produce
Syllabus