Postharvest Horticultural Products

Not applicable

In order to achieve the objectives of the curricular unit and the competences foreseen for the students, the learning teaching process is based on:

1. In theoretical-practical classes in which the teacher conveys theoretical concepts, followed by practical application by the student;
2. In the realization and discussion of projects that study the route from the field to the plate of  fruit and vegetable products, previously chosen by the students.

1. – Know the senescence processes
2. – Identify the general causes of vegetable and fruit deterioration
3. – Know the conditions necessary for the conservation of the various fruits and vegetables
4. – Know the principles of post-harvest technology of fruit and vegetable products
5. – Apply the most advanced post-harvest technologies to increase the conservation period

1. Biological characteristics of fruit and fruit products with a fitness to be retained by the
cold
2. Pre-harvest, harvesting and market preparation factors
3. Conservation technologies
3.1. Psychometry and water loss
3.2. Temperature

3.3. Composition of the atmosphere (Classical or normal atmosphere conservation, Atmosphere
controlled normal, LO – Low concentration of O₂, ULO – very low concentration of O₂, DCA – Dynamic controlled atmosphere and modified atmosphere)
3.4. Minimally processed fruit products (Fresh cut or IV Range)
4. Main physiological accidents and post-harvest diseases and their control

Continuous evatuation:

Continuous assessment requires the student's presence in at least 75% of the classes taught and consists of:

• 1 Written test that assess the theoretical and practical contents - 70% 
• Oral presentation and discussion of a work on the conservation and commercialization of an  fruit and vegetable products - 30%

Final exam evaluation:

The written exam includes all contents taught and practical tests - 100%

A minimum grade of 9.5 is required for approval.

NAO