POST HARVEST TECHNOLOGY

About this Course

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

Course Syllabus

+ Course Syllabus

1) Introduction of post-harvest
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) Post-harvest Physiology
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) Technology of Harvesting
3.1 Harvesting Methods for fruit
3.2 Harvesting Methods for vegetables

4) Quality and maturity
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) Technology of storage
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) Temperature Management
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) Storage Atmosphere
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) Packhouse Operations
8.1 Cleaning the post-harvest
8.2 Post-harvest treatments
8.3 Sorting and sizing
8.4 Standardization and inspection

Frequently Asked Questions

Q1 : Does this course is Pre-Requisite Course?
A1 : No

Q2 : Will student learn about cold chain handling of postharvest?
A2 : Yes

Q3 : Can student learn this course fully online without attending physical class?
A3 : Yes