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