2024
Postharvest Technology
Name: Postharvest Technology
Code: FIT13881L
6 ECTS
Duration: 15 weeks/156 hours
Scientific Area:
Agricultural and Food Engineering
Teaching languages: Portuguese
Languages of tutoring support: Portuguese
Sustainable Development Goals
Learning Goals
Students should acquire knowledge on the physiological behavior of fruits and other plant products during ripening and after harvest. They should be able to recommend the best procedures and techniques to implement and identify existing errors in specific situations. Students should acquire the necessary skills for the correct conduct of fruit storage processes and objective assessment of quality and shelf-life in the work environment, such as fruit and vegetable production companies, fruit plants, and markets and also participate in scientific research on postharvest issues.
Contents
1 - INTRODUCTION
Relevant economic aspects.
The role of post-harvest in the world. Perishable products in developed countries and in developing countries.
Food Losses and Waste.
Nutritional value of fruits and vegetables
2 PHYSIOLOGICAL BASES AND CONCEPTS IN POST-HARVEST.
Metabolism of post-harvest; ripening; respiration.
Climacteric and non-climacteric fruits.
Ethylene production and role.
3 - HARVESTING
Optimum time of harvest, harvesting operations.
Maturation Indices. Quality assessment: color, texture, acidity and soluble solid content, sensory evaluation.
Quality standards.
4 STORAGE USING LOW TEMPERATURES
Effect of cold storage on the metabolism of the fruits and vegetables.
Modified atmosphere.
Packaging films: selective permeability.
Edible films.
Minimally processed products.
Controlled atmosphere. Metabolic effects.
Packaging and transport.
5 STUDY CASES OF SPECIFIC FRUITS, VEGETABLES AND ORNAMENTALS
Relevant economic aspects.
The role of post-harvest in the world. Perishable products in developed countries and in developing countries.
Food Losses and Waste.
Nutritional value of fruits and vegetables
2 PHYSIOLOGICAL BASES AND CONCEPTS IN POST-HARVEST.
Metabolism of post-harvest; ripening; respiration.
Climacteric and non-climacteric fruits.
Ethylene production and role.
3 - HARVESTING
Optimum time of harvest, harvesting operations.
Maturation Indices. Quality assessment: color, texture, acidity and soluble solid content, sensory evaluation.
Quality standards.
4 STORAGE USING LOW TEMPERATURES
Effect of cold storage on the metabolism of the fruits and vegetables.
Modified atmosphere.
Packaging films: selective permeability.
Edible films.
Minimally processed products.
Controlled atmosphere. Metabolic effects.
Packaging and transport.
5 STUDY CASES OF SPECIFIC FRUITS, VEGETABLES AND ORNAMENTALS
Teaching Methods
The theoretical component is accomplished through lectures by professors, presential or online, being available on Moodle, PP of the classes, articles, case studies, news, and encouraged participation of students. During the practical classes an experimental work is carried out by the students, in which the laboratory tests are entirely performed by them, with support from the teachers, and using laboratory protocols (Laboratory of Technology and Post Harvest). This work has 3 elements of assessment: 1) monograph, 2) presentation in video conference (or panel), 3) final written work (support documents in Moodle). These works are done by groups of 2 or 3 students, and the participation in the laboratorial works and the presentation and discussion are differentiating elements of the classification of the students of the same group. The final evaluation includes 50% of the practical component, and 50% of the theoretical component evaluated by two written tests, or exam.
Teaching Staff (2023/2024 )
