Post-Harvest and Traceability

The student must have knowledge of Horticulture and Fruticulture.

The teaching methods are based:

1. In practical classes where the teacher transmits theoretical, practical application of concepts followed by the student;
2. In the analysis and discussion of scientific articles illustrating post-harvest technologies and/or traceability of fruit and vegetable products;
3. In the realization and discussion of projects studying the route from field to plate of fruit products, previously chosen by students.

1 Identify the general causes of spoilage of fruits and vegetables

2 Recognize the influence of the conditioning parameters of the duration and quality of the storage temperature, relative humidity and air circulation

3 Knowing the conditions necessary for the conservation of several fruits and vegetables

4 Understand the principles of post­harvest technology

5 To know the main rules of quality control in the food chain

6 Understand the steps of traceability in the horticultural sector

1. Biological characteristics of horticultural products suitable to be kept cold (structure, composition and physiological parameters)
2. Physical and biochemical changes during ripening and senescence
3. Maturation rates
4. Pre­harvest factors, harvesting and preparation for market
5. Postharvest physiology of fruit products
6. Conservation technologies: a) psychrometric and water loss and temperature b) composition of the atmosphere (NA, CA, LO, ULO, and MA) c) minimally processed fruit and vegetable products (Fresh cut or IV Range)
7. Major physiological accidents and postharvest diseases and methods for their control
8. Conditions of conservation of vegetables (leaves, bulbs, tubers and stems)
9. Storage conditions for fruits (pomes, drupes and small fruits)
10. Traceability of fresh produce ­ Need, quality, features, costs and benefits
11. Legislation and regulations
12. Guidelines for the traceability of fresh produce

• - Teste escrito que avalia os conteúdos teórico­-práticos - 100.0%

• - Análise critica de dois artigos científicos - 25.0%
• - Estudo do percurso de um produto hortofrutícola do campo ao prato - 25.0%
• - Teste escrito que avalia os conteúdos teórico­-práticos - 50.0%

NAO

• 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. – Maladi de conservation des fruits à pépins – pommes et poires. INRA. Paris . 1992
• BRIZ, J. -Trazabilidad y Seguridad Alimentaria. Ed Mundi­ Prensa. Madrid. 2003
• CODIPOR- Directrizes EAN.UCC para a rastreabilidade dos produtos hortofrutícolas. 2002
• HODGES, D. M. (Ed.) – Postharvest oxidative stress in horticultural crops. Food Products Press. 2003
• LAMILKANRA, O. (Ed.) – Fresh­cut fruit and vegetables. Science, Technology and market. CRC Press. 2002
• NAMESNY, A. – Post-recoleccion de hortalizas. Volume I. Hortalizas de hoja, tallo y flor. Ediciones
• Reus. 1993.
• NAMESNY, A. – Post-recoleccion de hortalizas. Volume II. Bulbos, tubérculos y rizomas. Ediciones
• Reus. 1996.
• NAMESNY, A. – Post-recoleccion de hortalizas. Volume III. Hortalizas de fruto Ediciones Reus.
• 1999.
• ROMOJARO, F. et al. – Noevas tecnologias de conservacion de frutas y hortalizas. Ediciones MundiPrensa. Madrid. 1996.
• SASS, P. – Fruit storage. Mezõgazda Kiadó. 1993.
• SHEWFELT, R. & BRUCKNER, B. – Fruit and vegetable quality. An integrated view. CRC Press. 2000.
• USDA – Traceability for food marketing and food safety : What sthe next step ? Economic Research Unit, USDA. 2000
• VIÑAS, I. RECASENS, , J. E GRAELL, J ­ Poscosecha de peras, manzana y melocotón. Ed Mundi­ Prensa. 2013.

• https://postharvest.ucdavis.edu/Commodity_Resources/Fact_Sheets/
• http://www7.uc.cl/sw_educ/agronomia/manual_poscosecha/archiv/manual.html