On completion of this subject the student should be able to:
1. Understand of the growth and development of horticultural commodities and derivation of edible portions;
2. Understand of commercial and physiological maturity indices;
3. Understand of pre- and post-harvest physiology and biochemical reactions and, their effects in horticultural commodities;
4. Explain effects of internal and external factors including storage conditions on horticultural produce;
5. Explain various mechanisms and storage technology available for controlling post-harvest losses.
Pre- and post-harvest chemistry and physiology of horticultural food commodities, handling methods, pre- and post-harvest principles and practices in cooling, storage, transportation and packaging; Temperature measurement and importance in food storage; Building and other structures for food storage.
Hui, Y. H., Handbook of fruits and fruit processing, Blackwell Publishing, Ames, USA, 2006.
Knee, M., Fruit quality and its biological basis, Sheffield Academic Press, Sheffield, UK, 2002.
Wills, R., McGlasson, B., Graham, D., Joyce, D., Postharvest: an introduction to the physiology and handling of fruit and vegetables, UNSW Press, Sydney, Australia, 2007.
Continuous assessment 40%
Written examination 60% (1×3 hrs.)
Phone: +675 473 4999 Fax: +675 475 7776
