Post-Harvest Technology and Innovation
Objectives
At the end of the curricular unit the student will be able to:
- Post-harvest technology of fruits and vegetables. An overview
- To identify the different vegetable structures and to know their composition and nutritional quality
- To know the elements of the post-harvest physiology of the products
- To identify the importance of pre-harvest factors on the quality of products.
- To identify the conditions of handling of horticultural products (handling in the field, handling in the plant, storage, packaging, transport and handling in the retailer)
- Know post-harvest practices of horticultural products
- Characterize the most important factors for the measurement, evaluation and modelling of the quality and loss of the product
- Know innovative technological solutions of post-harvest
- Sustainable management of marketing chains and the circular economy
General characterization
Code
13207
Credits
3.0
Responsible teacher
Fernando José Cebola Lidon
Hours
Weekly - Available soon
Total - 42
Teaching language
Português
Prerequisites
Basic knowledge of biology, biochemistry and chemistry.
Bibliography
Amjad, Z. (2016) The Science and Technology of Industrial Water Treatment. CRC Press INC. 530 p.
Ferreira J.M., Brito A., Silva A.R., Sampaio J. Tavares T. (2012) Manual de boas práticas para a execução e exploração de furos de captação de águas subterrâneas. Instituto Português da Qualidade. 79 p.
Jones, J.A.A. (2014) Global Hydrology: Processes, Resources and Environmental Management. Hoboken: Taylor and Francis, 414 p.
Lencastre, A. (2005) Hidráulica Geral. FCT, 681 p.
Mathieson I.K., Knox J.W., Weatherhead E.K., Morris J. Jones D.O and Yates A.J. (2002) Optimum use of water for industry and agriculture dependent on direct abstraction. Best practice manual. WS Atkins Ltd & Cranfield University, R&D Technical report W157.
Oliveira I. (2011) Técnicas de Regadio: Teoria e prática. 2ª. Ed. Rolo & Filhos, SA. Beja. 1766 p.
Pereira, L. S. (2004) Necessidades de água e métodos de rega. Publicações Europa-América. 2004, 313 p.
Teaching method
The unit combines theoretical, theoretical-practical and practical classes.
Technical application work at pilot scale and quality assessment laboratory work.
Technical visits to agricultural, industrial and retail facilities.
Oral presentations and exercise solving.
Continuous assessment of class content, bibliographical research and final examination.
Evaluation method
Continuous assessment in two components: theoretical (2 individual Mini-Tests - each with 30% of the final classification) and theoretical-practical: (production and oral presentation of a research project on the synthesis and mobilization of assimilates and crop production, based on literature and laboratory studies - 40% of the final classification).
Final rating: (0.30*Mini-Test1) + (0.30*Mini-Test2) + (0.40*Research work). Approval requires a minimum score of 9.5 (scale of 20 values) for each component (theoretical-practical and theoretical).
Students without approval in the continuous assessment will be submitted to exam. Rating equal to 0.6*Exam+0.4*classification of theoretical-practical. Approval with a minimum grade of 9.5 (scale of 20 values)
Subject matter
Postharvest of fruits and vegetables. Definitions, structures and physical-chemical and nutritional characteristics of fruits and vegetables. Cultivar selection and cultural practices. Pre-harvest factors affecting the post-harvest quality of fruits and vegetables. Intrinsic and extrinsic factors. Good agricultural practices. Maturation and harvest date. Importance and physical methods for assessing the quality of raw materials. Plant physiology. Physiological changes in the post-harvest period. Post-harvest treatments and product quality. The importance of cold in the post-harvest chain. Other factors that affect the quality of products during the chain. Decontamination. The use of chlorine vs. new methodologies. Modified atmospheres during storage. Packaging materials and types of packaging. Losses evaluation in short and long supply chains. Factors, types and causes of losses. Quality evaluation. Subjective and objective evaluations. Quality attributes. New technologies of postharvest. Heat treatments. Application of UV and Ozone. Sustainable practices in the post-harvest chain. Economic, social and environmental implications of the different commercialization chains.