Physiology and Pathology of Post-harvest Crops
- Course number: 0411-3156
- Dates: July 2th - July 7th 2022 (9:00 - 15:30)
- Location: Will be determined
- Course credits: 2 credits
- A final written exam will be conducted at the end of the course.
- The course is taught is English
- Biology/ Agricultural/ Biotechnology background is mandatory for registration
The aim of the course is to allow you to understand the physiological and pathological aspects related to quality maintenance of harvested produce after storage and how to extend storability and shelf life of the fresh produce.
You will have a chance to learn about the physiological and molecular processes of ripening and aging, which occur during fruit and vegetable's growth, and about the post-harvest decay, caused by pathogens and the molecular basis of their pathogenic mechanisms.
To prevent produce loss, you will learn about mechanisms for treating fresh produce to prevent damage by pathogens and by physical and environmental factors.
Watch Prof. Nir Ohad talk about the course here.
- Introduction to postharvest physiology: from harvest to consumption
- Properties of food loses after harvest and storage
- Changes in quality over time Losses during the cold chain
- Ripening index: harvesting, quality and fruit changes
- Postharvest Pathogens and postharvest losses
- Mechanism of fungal penetration and colonization of fruits
- Fruit quality for harvesting
- Ripening Indexes
- Chemical composition
- The maturation process - Taste and Aroma
- Mechanism of resistance at early penetration
- Mechanism of resistance during fungal colonization
- Ethylene biosynthesis, Ethylene effects in climacteric and non-climacteric fruit
- Ethylene induce ripening in climacteric fruits. Ethylene inhibitors, 1-MCP
- Cooling methods, Controlled and modified atmosphere
- Disease control
- Induce resistance: hormonal
- Induce resistance: stress and fungicide treatment
- Packaging and packing houses
- Fungicide application, Pre harvest
- Fungicide application postharvest
- Fungicide Treatment, application and development of fungal resistance
- Microbiomes and biological control