Post-Harvest Physiology and Storage Technology

At the end of this course, the students should be able to: 1. extend the green life and freshness of fruits and vegetables. Pre-storage processing of fruits and vegetables; 2. discuss types of storage structures and instrumentation to delay ripening; 3. maintain commodity quality and prevent deterioration and losses; and 4. integrate science and engineering practices for better preservation of foods and produce.

Post-harvest physiology of horticultural commodities. Tropical environment in relation to maturity, ripeness and senescence including climacteric. Physical and chemical indices and quality in fruit and vegetable crops. Control of post-harvest losses. Refrigeration and cooling systems. Handling and Storage of cereal grains and legumes. Measurement of temperature, relative humidity, moisture in stored foods. Buildings and other structures for food storage. Controlled environment for transit and long-term storage.