952144 Storage of horticultural products
- Lecture and exercise
- Semester hours
- Lecturer (assistant)
- Keutgen, Anna , Keutgen, Norbert , Berger, Benedikt
- Division of Vegetables and Ornamentals
- Offered in
- Wintersemester 2018/19
- Languages of instruction
Lecture (60%): Causes of spoilage during storage and their classification. Processes occurring in the raw material after harvest, factors influencing the storability and shelf life of produce: genetic characteristics, environmental conditions, cultivation management, maturity, post-harvest treatments, storage conditions, shelf life and freshness enhancing treatments. Storage technologies of horticultural products, processes, application design, regulatory systems, ventilation, atmospheric composition, advantages and disadvantages of the system, ethylene problems during storage. Loading and hygiene of storage areas, packaging, technology and storage conditions of selected horticultural products (perishable and storable).
Exercises (40%): Evaluation of the suitability of the raw material for storage, verification of storage procedures and conditions for various products after harvest and storage period (colorimetry, mass losses determination, reducing sugars, dry matter, brix, titratable acidity, ascorbic acid and selected antioxidants).
- Previous knowledge expected
A basic knowledge of crop production is required. The stand-alone work on specific tasks is a prerequisite for completion of the course!
- Objective (expected results of study and acquired competences)
Students will learn the physiological, biochemical, microbiological and chemical processes in horticultural products of various origin, which occur after the harvest, during storage, and transport (such as perspiration, respiration, ripening, stress, aging, senescence, discoloration, wilting, mass loss etc.). They recognize characteristic symptoms on the horticultural products and learn an appropriate range of methods and the conditions that lead to an extension of the shelf life and to preservation of freshness and quality as a function of plant material and the intended purpose. They are aware of the potential causes of spoilage and losses after harvest and during storage and can classify them. They know the factors that influence the postharvest behavior, e.g. the genetic potential, environmental conditions, cultivation methods, maturity, postharvest treatments, storage conditions, and postharvest technology. They handle with storage technologies, their types, regulatory systems, equipment design, indoor climate, loading facilities, mechanization of operations, packaging, sorting species and hygienic requirements. They are able to apply the acquired knowledge in the daily life.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.