303276 (v.2) Post Harvest Horticulture and Quality Management 301

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Area:	Muresk Institute
Contact Hours:	4.0
Credits:	25.0
Lecture:	1 x 2 Hours Weekly
Tutorial:	1 x 0.5 Hours Weekly
Laboratory:	1 x 0.5 Hours Weekly
Fieldwork:	4 x 4 Hours Quarterly
Explore the post-harvest phase, quality of product, pre-harvest and post harvest conditions affecting quality, physiological and commercial maturity and maturity indices. Post-harvest physiological processes affecting shelf life and quality, factors affecting the post harvest physiological processes, physiological disorders, pests and diseases. Commodity treatments, handling, packing and distribution, storage, minimal processing and quality management and evaluation of fruit and vegetables.