COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Post-Harvest Physiology in Horticultural Crops * BBP   468 8 2 3 3

Prerequisites and co-requisites
Recommended Optional Programme Components None

Language of Instruction Turkish
Course Level First Cycle Programmes (Bachelor's Degree)
Course Type
Course Coordinator Prof.Dr. Ömür DÜNDAR
Instructors
Prof.Dr.ÖMÜR DÜNDAR1. Öğretim Grup:A
 
Assistants
Goals
The aim of this course is to gain knowledge on post-harvest physiolgy and affecting factors in horticultural crops
Content
This course concentrates on harvest, post-harvest physiology and development, maturing and senecense in horticural crops

Learning Outcomes
-


Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345
1
To have sufficient theoretical knowledge in basic engineering and agricultural engineering
X
2
To have sufficient theoretical knowledge in basic horticulture and also fruit, vegetable, vitis and ornamental growing and breeding subjects
X
3
To have technical kknowledge in subjects related to horticulture
X
4
Finding the source of environmental, biological, technical and economical problems in horticulture those reduce yield and quality and developing solutions based on researches
X
5
To define, entitle and grow fruit, vegetable, vineyard and ornamentals
X
6
Breeding in Horticulture, developing new cultivars and producing propagation materials of new developed varieties
X
7
Using and applying biotechnology in horticulture
X
8
Applying methods for preserving genetic resources and environment for sustainable usage in horticulture
X
9
Irrigation, fertilization, defining pests and diseases, considering and assaying changes after post-harvest storage in horticulture
X
10
Obatining data in horticulture, researching, considering, recording, consulting and expert ability, project writing and applying
X
11
Recognizing different roles those enchance the individual skills and undertaking role as a member of the work team and having skills in terms of team work under different conditions
X
12
Accessing to the relevant information for the purpose, analytical thinking and planning, questioning, having an exploratory and creative vision and using the obtained knowledge for the benefit of society
X
13
Transfering knowledge to filed working people with different levels, concacting, data presenting. Moreover updating theirselves in terms of science, culture, art and social areas regarding their individual interest and skills.
X
14
Establishing-managing orchards, greenhouses and vineyards
X

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 Introduction and contents of lecture. Importance of vegetables and fruits Reading of the papers about the lecture
2 Morphological changes during development and maturing Reading of the papers about the lecture
3 Chemical changes Reading of the papers about the lecture
4 Respiration Reading of the papers about the lecture
5 Factors affecting respiration Reading of the papers about the lecture
6 Respiration rate, methods for measuring respiration rate Reading of the papers about the lecture
7 Parameters to determine harvest time Reading of the papers about the lecture
8 Mid-term exam Written exam
9 Disadvantages of wrong harvest time Reading of the papers about the lecture
10 Harvest parameters Reading of the papers about the lecture
11 Quality of horticultural crops Reading of the papers about the lecture
12 Postharvest deterations Reading of the papers about the lecture
13 Special practices Reading of the papers about the lecture
14 Ethylen biosenthesis Reading of the papers about the lecture
15 Ripening and degrening Reading of the papers about the lecture
16-17 final exam Written exam

Recommended or Required Reading
Textbook
Additional Resources