Quality and procurement of raw materials for agri-food

Professor: Benedetta CHIANCONE
Academic discipline: Arboricoltura generale e coltivazioni arboree (AGR/03)
Field: Fondamenti di produzioni vegetali *
Type of training activity: Characterising

24 hours
of face-to-face activities

3 credits

hub: PARMA

course unit
in ITALIAN

lectures timetable

exam calls

Integrated course unit module: Post-harvest physiology and technologies

Learning objectives

The objective of the course is to provide knowledge and skills on fruit and vegetable preservation techniques and strategies to be adopted to avoid the occurrence of physiopathologies and diseases in postharvest.

Prerequisites

Knowledge of plant biology, agronomy, plant production, and postharvest physiology

Course unit content

The course includes a first part in which some concepts about plant physiology (respiration, transpiration), harvesting methods and storage of fruit and vegetable products; in the second part, topics on physiopathies and pathologies in post harvest will be addressed.

Full programme

Course Introduction.
Postharvest respiration and transpiration of fruit and vegetables
Methods of storage of fruit and vegetables
LOSSES FROM PHYSIOLOGICAL CHANGES
Alterations associated with ripening-senescence
Continuation of vegetative activity (sprouting, flowering, tropism)
Water losses (wilting and weight loss)
LOSSES FROM CAUSES OF PHYSIOPATHOLOGICAL NATURE.
Cooling pathophysiologies
Pathophysiologies attributable to abnormal gas composition
Lighting pathophysiologies
LOSSES FROM CAUSES OF A PHYSICAL NATURE
LEAKAGE FROM PATHOLOGICAL CHANGES
Pathogens causing postharvest losses
Methods for postharvest pathogen control

Bibliography

studying notes given by the professor

Teaching methods

Lectures, discussions and practical examples.

Assessment methods and criteria

oral examination

Other information

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2030 agenda goals for sustainable development