POST HARVEST TECHNOLOGY

About this Course

  • 8 students enrolled
  • 4 instructors

Course Description

This course is designed to develop and understanding of how crops are handed from post of harvesting to the point of sales or consumption. this included harvesting methods. packaging, storage and primary processing. upon completion of the course, student should be able to evaluate losses in quantity during post harvest handling, storage and marketing. this course also aimed to develop and apply appropriates innovative technologies to solve specific problems in post harvest operation.

Course Learning Outcomes

1 ) Discuss the possibility packaging materials and techniques in relation to the quality and marketing of the post-harvest. ( C5 )
2 ) Verify, assess, illustrate, and employ the concept of the storage with temperature management and quality of post-harvest. ( C4 )
3 ) Verbally, visually, describe, and relate the post-harvest physiology with maturity, harvesting, packaging and transportation. ( A2 )
4 ) Define the basic principles of post-harvest, physiology, maturity and technology of storage. ( C3 )

Course Details

STATUS : Open
DURATION : FLEXIBLE
EFFORT : 3
MODE : 100% Online
COURSE LEVEL : Intermediate
LANGUAGE : English
CLUSTER : Science & Technology ( ST )

Join this course

 Syllabus

1.0 Importance of fruit and vegetables as food
1.1 Changing pattern of world fruit and vegetables
1.2 Production, markets and supply
1.3 Why needed for post-harvest technology

2.1 Structure and composition
2.2 Composition and nutritional value
2.3 Physiological development
2.4 Chemical changes during maturation
2.5 Changes during ripening and senescence

3.1 Harvesting Methods for fruit
3.2 Harvesting Methods for vegetables

4.1 Quality Standard
4.2 Quality Criteria, appearance, defects, texture and flavour, nutritional values.
4.3 Factors influenced quality of post-harvest
4.4 Determination of physiological and commercial maturity

5.1 Methods of storage
5.2 Design and construction of cool stores and control atmosphere
5.3 Management of storage
5.4 Refrigerated transport

6.1 Physiological Response
6.2 Storage life
6.3 Cooling of produce
6.4 Water loss and humidity management
6.5 Factors affecting water loss
6.6 Control of water loss

7.1 Carbon Dioxide CO2 and Oxygen O2
7.2 Factors influenced the adoption of CAS
7.3 Metabolic effects
7.4 Effects in microbial growth
7.5 Methods for modifying CO2 and O2 levels
7.6 Storage in plastic films
7.7 Hypobaric storage
7.8 Definition of the Ethylene
7.9 Effects on fruits and vegetables
7.10 Methods for reducing ethylene concentration

8.1 Cleaning the post-harvest
8.2 Post-harvest treatments
8.3 Sorting and sizing
8.4 Standardization and inspection

Our Instructor

DR. WAN ZURAIDA BINTI WAN MOHD ZAIN

 Course Instructor
UiTM Kampus Jasin

NUR'AMIRA BINTI HAMID

 Course Instructor
UiTM Kampus Jasin

KHAWARIZMI BIN MOHD AZIZ

 Course Instructor
UiTM Kampus Jasin

DR. NOER HARTINI BINTI DOLHAJI

 Course Instructor
UiTM Kampus Jasin

 Frequently Asked Questions

A1 : No

A2 : Yes

A3 : Yes