The course introduces students to current technologies and best practices associated with the post-harvest handling of fresh fruits, nuts, vegetables and ornamentals and livestock products. The main contents are principle of post-harvest technology, maturity and maturity indices, measuring quality, harvesting systems, preparation for market, packing house facilities and equipment, packaging, containers, unitization and cull utilization. Hydro cooling, In-package, Icing, Top-icing, Room cooling, Forced air cooling, Evaporative cooling, Serpentine forced air-cooling, Vacuum cooling and Hydro-evaporative cooling; Vacuum cooling and Hydro-vacuum cooling; Cooling prior to shipment: methods, evaluation of efficiency; Transport: Systems, loading patterns, environmental control, use of modified atmosphere. Storage: methods, facilities, equipment, management of environmental conditions including controlled atmosphere; Ethylene: treatments, exclusion and removal, Energy use in post-harvest technology procedures, harvesting and postharvest handling systems for various commodity groups.
- Teacher: Moodle Admin