Characteristics, composition and nutritional importance of fruit and vegetables; classification; desirable and undesirable constituents; post-harvest handling: physiological and biochemical changes; stages of physiological development; respiration, generation of ethylene and genetic control of fruit ripening process; physical and chemical changes during maturation; principles of heat, moisture and environment management; quality: criteria, factors affecting, evaluation and management; pathological and physiological deterioration and their control; preservation and processing: basic principles of preservation; shelf life extension by scientific storage; use of sugar, chemicals,... -- Course Website
Prerequisites: Eligibility for honours or postgraduate coursework program.
