Course Details

• Credit: 2
• Semester: 2
• Prerequisite: none
  

Synopsis

This is an advanced course of learning wherein, various aspects covering the “farm to table” theme will be discussed. Students will be taught comprehensively on various changes occurring during the post-harvest stages after harvesting of fruits and vegetables. The studying theme will include understanding post-harvest physiology and biochemical changes in fruits and vegetables, handling, transportation and preservation/storage of the fresh harvest with emphasis laid on safety and quality evaluation (Good Agricultural Practices, Good Manufacturing Practices, Good Handling Practices, etc). The course will be of immense help to students to have a better understanding of the harvesting systems (traditional and modern), postharvest biology (microbes and insect pests) as well as the physiology and chemistry of horticultural crops. The course will also be of use, wherein students will learn more about the importance of quality, safety and marketability of the fresh horticultural produce, all of which are directly dependent on the consumers’ attitude.

Course Objective

This course is an advanced course wherein, various aspects of the “farm to table” theme will be covered.  The course is designed to give students an understanding on various changes occurring in fruits and vegetables during the pre-and post-harvest stages. The students will learn more on the physiology, biochemistry and on various technologies involved relevant to shelf life extension.

Course Content

Lectures:
 ➤ Chapter 1: Introduction to Post Harvest Technology
 ➤ Chapter 2: Physiological and Biochemical Changes of Pre and Post Harvest and Handling of Fruits and Vegetables
 ➤ Chapter 3: Post Harvest Handling of Fruits and Vegetables
 ➤ Chapter 4: Technologies for Shelf Life Extension of Fruits and Vegetables

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain the principles of post-harvest technology.
2. Illustrate the physiological and biochemical changes occurring during various stages of fruits and vegetables development and production.
3. Indicate the importance and the significance of proper post-harvest handling to maintain the quality of fruits and vegetables.
4. Analyse various aspects of quality control and evaluation.