Postharvest Physiology and Quality of Horticultural Commodities

The main topic of the course is to understand the physiological, biochemical, and physical modifications that occur during the ripening of fruit and after harvesting and the factors related to qualitative and quantitative losses of fresh fruits and vegetables, including those due to biochemical, pathological and physiological alterations. It also provides for the study of the commercial procedures for harvesting, processing, storage and marketing best suited to the needs of the horticultural commodities.

The "Postharvest physiology and quality of horticultural commodities" course offers the skills to be able to manage fresh produces with the best quality and food safety.