Teaching Methodologies
In order to achieve the objectives of the curricular unit and the competences foreseen for the students, the learning teaching process is based on theoretical-practical classes in which the teacher conveys theoretical concepts, followed by practical application by the student.
Learning Results
1. Know the processes of senescence
2. Identify the general causes of deterioration of vegetables, fruits and grains
3. Recognize storage conditions
4. Know the conditions necessary for the conservation of various plant products
Program
1. Senescence processes
2. Causes of fruit and vegetable decomposition and influence of environmental factors
3. Conservation techniques
4. Influence of cultural techniques on conservation
5. Necessary conditions for the conservation of different fruits, vegetables and grains
6. Main physiological accidents and post-harvest diseases
Internship(s)
NAO
Bibliography
• ALMEIDA, D (2005) – Manuseamento de produtos hortofrutícolas. SPI. Porto.
• ALMEIDA, D. (2006) – Manual de Culturas Hortícolas. Volume I. Editorial Presença.
• ALMEIDA, D. (2006) – Manual de Culturas Hortícolas. Volume I. Editorial Presença.
• BONDOUX, P. (1992) – Maladi de conservation des fruits à pépins – pommes et poires. INRA. Paris.
• HYMA, Dr. P. (2018) – Post Harvest Food Grain Storage. Random Publications, ISBN 9789386372284
• HODGES, D. M. (Ed.) (2003) – Postharvest oxidative stress in horticultural crops. Food Products Press.
• JIAN, F. et JAYAS D. (2022) – Grains – Engineering Fundamentals of Drying and Storage. CRC Press, Taylor & Francis eBooks, ISBN 9781003186199.
• LAMILKANRA, O. (Ed.) (2002) – Fresh¬cut fruit and vegetables. Science, Technology and market. CRC Press.
• MAYER D. et al. (2017) – Grain Drying, Handling and Storage Handbook. MWPS 13 Third Edition.
• NAMESNY, A. (1993) – Post-recoleccion de hortalizas. Volume I. Hortalizas de hoja, tallo y flor. Edici