Name: POSTHARVEST TECHNOLOGY OF FRUIT AND VEGETABLES
Code: 518104009
Type: Elective
ECTS: 6
Length of subject: Per term
Semester and course: 4th Year - First term
Speciality: Mención en Industrias Agroalimentarias
Language: English
Mode of study: On-site class
Lecturer data: AGUAYO GIMÉNEZ, ENCARNACIÓN PILAR
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968325750
Email: encarna.aguayo@upct.es
Office hours and location:
martes - 10:00 / 12:00
EDIFICIO DE ETSI AGRONÓMICA, planta 0, Despacho Despacho 0.34
Contactar previamente por correo electrónico
jueves - 16:00 / 18:00
EDIFICIO DE ETSI AGRONÓMICA, planta 0, Despacho Despacho 0.34
Contactar previamente por correo electrónico.
Qualifications/Degrees:
PhD in Agronomic Engineer from Technical University of Cartagena (SPAIN) - 2003
Academic rank in UPCT: Catedrática de Universidad
Number of five-year periods: 4
Number of six-year periods: 4 de investigación y 1 de transferencia
Curriculum Vitae: Full Profile
Responsible for the groups: G2
Lecturer data: ZAPATA ARRÁEZ, ROSA
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone:
Email: rosa.zapata@upct.es
Office hours and location:
Qualifications/Degrees:
Academic rank in UPCT: Investigadora Fpu
Number of five-year periods: Not applicable due to the type of teaching figure
Number of six-year periods: No procede por el tipo de figura docente
Curriculum Vitae: Full Profile
Lecturer data: CASTILLEJO MONTOYA, NOELIA
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone:
Email: noelia.castillejo@upct.es
Office hours and location:
Qualifications/Degrees:
Academic rank in UPCT: Profesora Distinguido
Number of five-year periods: Not applicable due to the type of teaching figure
Number of six-year periods: No procede por el tipo de figura docente
Curriculum Vitae: Full Profile
Lecturer data: MARTÍNEZ ZAMORA, LORENA
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone:
Email: lorena.martinez@upct.es
Office hours and location:
Qualifications/Degrees:
Academic rank in UPCT: Investigadora Doctora
Number of five-year periods: Not applicable due to the type of teaching figure
Number of six-year periods: No procede por el tipo de figura docente
Curriculum Vitae: Full Profile
[CB5 ]. Students are required to show they have developed those learning skills necessary to undertake further studies with a high degree of autonomy.
[TG1 ]. Capacity for the preliminary preparation, conception, drafting and signing of projects whose aim is the construction, reform, repair, conservation, demolition, manufacture, installation, assembly or exploitation of movable or immovable property which by their nature and characteristics belong in the agricultural and livestock production technique (facilities or buildings, farms, infrastructure and rural roads), the agri-food industry (extractive, fermentative, dairy, canning, fruit and vegetable, meat, fishery, salting and, in general, any other industries dedicated to the processing and / or transformation, conservation, handling and distribution of food products) and gardening and landscaping (urban and / or rural green spaces -parks, gardens, nurseries, urban trees, etc.-, state or private sport facilities and environments subject to landscape recovery).
[TG7 ]. Knowledge about basic, scientific and technological subjects that allow a continuous learning, as well as an ability to adapt to new situations or changing environments.
[RA10 ]. Ability to learn about, understand and use the principles of technology transfer, and to understand, interpret, communicate and adopt advances in the field of agriculture.
[RA9 ]. Ability to learn about, understand and use the principles of decision making by using the resources available for work in multidisciplinary groups.
This is an optional subject of the degree but it is compulsory to obtain the Mention in Agri-Food Industries. The competences of the Specific Technology Module of Agricultural and Food Industries (see Order CIN/323/2009 of 9 February) to be acquired are:
IAA1. Ability to know, understand and use the principles of: Food Engineering and Technology.
IAA2. Ability to know, understand and use the principles of: Basic food engineering and operations. Food technology. Processes in agri-food industries. Modelling and optimisation.
IAA3. Ability to know, understand and use the principles of: Quality and food safety management. Food analysis. Traceability.
IAA4. Ability to know, understand and use the principles of: Engineering of agri-food industries.
[T3 ]. Autonomous learning
1.- Identificar las fuentes de información para aplicación de las técnicas postrecolección, investigación, desarrollo e innovación en los procesos de manipulación hortofrutícola.
2.- Reconocer los conceptos básicos sobre las técnicas de manipulación y conservación de productos hortofrutícolas frescos.
3.- Reconocer las principales alteraciones postcosecha de los productos hortofrutícolas.
4.- Valorar los tratamientos para mantener y alargar la vida útil de los productos hortofrutícolas.
5.- Determinar los conocimientos básicos sobre fundamentos en el diseño de instalaciones.
6.- Valorar las principales innovaciones en este campo y su relación con otros.
In English:
1.- Identify the sources of information for the application of post-harvest techniques, research, development and innovation in fruit and vegetable handling processes.
2.- To recognise the basic concepts on handling and preservation techniques of fresh fruit and vegetable products.
3.- To recognise the main post-harvest alterations of fruit and vegetable products.
4.- Assess the treatments to maintain and extend the shelf-life of fruit and vegetable products.
5.- Determine the basic knowledge on the fundamentals in the design of installations.
6.- To assess the main innovations in this field and their relation with others.
Quality of fresh fruit and vegetables. Influence of low temperatures and conservation atmosphere. Cold storage and handling technology. Modified and controlled atmospheres. Transport and distribution of fresh produce. Packaging systems.
Didactic Unit 1.-INTRODUCTION AND FUNDAMENTALS
1.-Introduction.
2.-Composition and metabolism of fruit and vegetables
Didactic Unit 2.-QUALITY AND HORTICULTURAL MATURATION
3.-Maturation. Maturity indices.
4.-Quality of horticultural produce
5.-Factors Affecting preharvest postharvest shelf life
6.-Fundamentals of cooling techniques
7.-Cellular and metabolic effects of low temperature in horticultural produce
Didactic Unit 3.-COLD STORAGE AND TECHNOLOGY
8.-Engineering of mechanical cooling
9.-Preview-cooling techniques
10.-Controlled atmosphere storage techniques
11.-Modified atmosphere packaging techniques
12.-Refrigerated transport of perishable product
13.-Postharvest ethylene application techniques
14.-Preconditioning techniques
Didactic Unit 4.-FRUITS AND VEGETABLES PROCESSING AND HANDLING TECHNIQUES
15.-Postharvest handling systems of fruits
16.-Postharvest handling systems of vegetables
17.-Postharvest handling systems of fresh-cut products
18. -Postharvest facilities design
19.-Fungal, physiological disorders and mechanical damages
Promoting the continuous improvement of working and study conditions of the entire university community is one the basic principles and goals of the Universidad Politécnica de Cartagena. Such commitment to prevention and the responsibilities arising from it concern all realms of the university: governing bodies, management team, teaching and research staff, administrative and service staff and students. The UPCT Service of Occupational Hazards (Servicio de Prevención de Riesgos Laborales de la UPCT) has published a "Risk Prevention Manual for new students" (Manual de acogida al estudiante en materia de prevención de riesgos), which may be downloaded from the e-learning platform ("Aula Virtual"), with instructions and recommendations on how to act properly, from the point of view of prevention (safety, ergonomics, etc.), when developing any type of activity at the University. You will also find recommendations on how to proceed in an emergency or if an incident occurs. Particularly when carrying out training practices in laboratories, workshops or field work, you must follow all your teacher's instructions, because he/she is the person responsible for your safety and health during practice performance. Feel free to ask any questions you may have and do not put your safety or that of your classmates at risk.
It is recommended to attend the laboratory practicals, otherwise these contents will be assessed in a written exam.
Class in conventional classroom: theory, problems, case studies, seminars, etc
Class in a conventional classroom: theory, case studies, seminars, etc.
44
100
Class in laboratory: practical classes / internships
Laboratory class: practicals
15
100
Assessment activities (continuous assessment system)
Assessment activities (continuous assessment system)
1
100
Assessment activities (final assessment system)
Assessment activities (final evaluation system)
2
100
Tutorials
Tutorials with the students to solve any kind of doubts.
10
100
Student work: study or individual or group work
Individual student work, individual report seminar, presentation of laboratory work deliverables.
108
0
Individual official test
A written exam will be held with short questions related to the course content.
70 %
Evaluation of practical sessions, visits and seminars based on reports and corresponding documents
In order to pass the laboratory practicals, attendance and submission of a report are essential. In the case of failing the laboratory practicals, the student will be examined on the final exam by a written question on the practicals, whose grade will be the one obtained as a mark for the practicals.
15 %
Presentation and defence of individual or group assignments
There will be an oral presentation of a work previously selected with the teacher. The written presentation (pdf) must be uploaded to the virtual classroom before the oral defense.
15 %
Individual official test
Official individual written exam will be held with short questions related to the course content.
70 %
Evaluation of practical sessions, visits and seminars based on reports and corresponding documents
Students are required to attend the laboratory practicals and submit a corresponding report. If either the attendance or the report is missing, a written examination on the practical content will be required.
15 %
Presentation and defence of individual or group assignments
Students will give an oral presentation on a topic previously agreed upon with the teacher. The written version (PDF format) must be uploaded to the virtual classroom prior to the oral defense.
15 %
Author: Snowdon, Anna L.
Title: A colour atlas of postharvest diseases and disorders of fruits and vegetables
Editorial: Wolfe Scientific
Publication Date: 1990-1991
ISBN: 0723416362
Author: Sánchez Pineda de las Infantas, María Teresa
Title: Procesos de conservación poscosecha de productos vegetales
Editorial: Antonio Madrid Vicente
Publication Date: 2004
ISBN: 8489922691
Author: Knee, Michael, Oria Almudi, Rosa, Jaime Sisó, Mercedes
Title: Bases biológicas de la calidad de la fruta.
Editorial: Acribia
Publication Date: 2008
ISBN: 9788420010960
Author: Wills, Ron
Title: Introducción a la fisiologia y manipulación postcosecha de frutas, hortalizas y plantas ornamentales.
Editorial: Acribia
Publication Date: 2009
ISBN: 8420008923
Author: Lamúa Soldevilla,
Title: Manuel Aplicación del frío a los alimentos
Editorial: MundiPrensa
Publication Date: 2000
ISBN: 8471148323
Author: Kader, A.A.
Title: Tecnología postcosecha de cultivos hortofrutícolas.
Editorial: UC Davis
Publication Date: 2002
ISBN:
Author: , Gullino, M. Lodovica
Title: Postharvest pathology
Editorial: Springer,
Publication Date: 2010
ISBN: 97811402089299
Author: Valero, Daniel
Title: Postharvest biology and technology for preserving fruit quality
Editorial: CRC,
Publication Date: 2010
ISBN: 9781439802663
Author:
Title: Postharvest management of horticultural crops practices for quality preservation
Editorial: Apple Academic Press,
Publication Date: 2016
ISBN: 9781771883344
Author: Yahia, Elhadi M.,
Title: Postharvest technology of perishable horticultural commodities /
Editorial:
Publication Date:
ISBN: 9780128132760
Author: ,
Title: Postharvest pathology of fresh horticultural produce
Editorial: CRC Press
Publication Date:
ISBN: 9781138630833
- http://postharvest.ucdavis.edu Principal web en el mundo con información en Tecnología Postcosecha de la Universidad de California en el campus de Davis.
-http://www.ba.ars.usda.gov/hb66/contents.html. Book: The Commercial Storage of Fruits,Vegetables, and Florist and Nursery Stocks
- http://aesric.ucdavis.edu/ y http://www.vric.ucdavis.edu. Centro de información postcosecha y de vegetales de la Universidad de California
- http://www.upct.es/gpostref. Grupo de Postrecolección y Refrigeración de la UPCT -
http://postharvest.tfrec.wsu.edu/. Información postrecolección de la Washington State University de los EEUU. Fundamentalmente para frutos de pepita y de hueso.
-http://www.poscosecha.com. Directorio Internacional de Proveedores de equipamiento e información Postrecolección en español.
- http://www.fomesa.com. Empresa comercializadora de tecnologías y productos para el empaquetado y tratamiento de frutas y hortalizas. Food Machinery
Española, S.A.
- http://www.fruitandvegetable.ucdavis.edu/Fruit_-_Vegetable_Videos/
-http://www.puc.cl/sw_educ/agronomia/manual_poscosecha/index.html. Conciso manual electrónico de postcosecha de hortalizas.
- http://www.bae.ncsu.edu/programs/extension/publicat/postharv/Información postrecolección de la North Carolina State University de los EEUU.
-http://www.postharvest.com.au. Laboratorio Postrecolección de Sydney (Australia).