TÜRKÇE
ENGLISH
Information
Course Goal / Objective
Explains the factors affecting the skin, post-harvest physiology and storage of garden products.
Course Content
Explains the basic concepts of conservation. Explains the metabolic events of growth, maturation, skin and post skin. Recognizes different containment systems and equipment.
Course Precondition
None
Resources
Preservation and marketing of horticultural products. Ismail Karacali. Ege University Faculty of Agriculture Publications
Notes
personal lecture notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the rules to be observed in the harvest of garden products. |
| LO02 | Decides the harvest time. |
| LO03 | Defines the causes of post-harvest losses in horticultural products. |
| LO04 | Explain the features of modern storage facilities. |
| LO05 | To have information about the stages that the products go through from the preparation to the market until they reach the consumer. |
| LO06 | Explain post-harvest processing technologies |
| LO07 | Compares simple repositories and modern repositories |
| LO08 | Defines the necessary procedures for the marketing of horticultural products. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Explains the theoretical and basic knowledge required for agricultural production. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Discusses processes such as seed formation, production techniques, marketing and harvesting of different plant species. | 4 |
| PLO03 | Yetkinlikler - Öğrenme Yetkinliği | It gives examples about the ecological demands of different field and vegetable crops and their cultivation methods and breeding methods. | |
| PLO04 | Yetkinlikler - Öğrenme Yetkinliği | Performs agricultural production and obtaining seeds, quality analyzes related to them. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Develops the ability to apply breeding methods in different plants. | |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Analyzes and interprets the data obtained | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Recognizes diseases and pests in plants and seeds and describes their control. | |
| PLO08 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Determines the necessary methods and techniques by using the theoretical and applied knowledge gained. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Coordinates plans and projects related to her field, takes responsibility individually and as a team | |
| PLO10 | Yetkinlikler - Öğrenme Yetkinliği | Explains the knowledge and skills acquired in the field | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Inquiry and have the competence to researchers | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Learn to think analytically | 2 |
| PLO13 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Knowing the written and verbal communication rules and communicating effectively | |
| PLO14 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Basic level have the ability to use English | |
| PLO15 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Becomes competent to access information using computer and internet technologies | |
| PLO16 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | To have legal control over certified seed seed production | 4 |
| PLO17 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops adequate awareness of environmental protection, occupational safety and health. | |
| PLO18 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Having the ability to plan, project, implement and manage the seed production areas in consideration of technical, technological and economical aspects |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Information about the definition, content and processing of the course, the importance of vegetables and fruits, the benefits of storage. | Preservation and marketing of horticultural products. Ismail Karacali. Ege University Faculty of Agriculture Publications | Öğretim Yöntemleri: Anlatım |
| 2 | Morphological changes that occur during growth and ripening in fruits and vegetables, conditions sought for quality products | Preservation and marketing of horticultural products. Ismail Karacali. Ege University Faculty of Agriculture Publications | Öğretim Yöntemleri: Anlatım |
| 3 | Chemical changes (starch, sugars, acids, pectin, tannin, nitrogenous substances and proteins, vitamins). | Preservation and marketing of horticultural products. Ismail Karacali. Ege University Faculty of Agriculture Publications | Öğretim Yöntemleri: Anlatım |
| 4 | Respiration, factors affecting respiration (temperature, CO2 and O2, ethylene) Respiration rate, criteria used to determine skin maturity | Preservation and marketing of horticultural products. Ismail Karacali. Ege University Faculty of Agriculture Publications | Öğretim Yöntemleri: Anlatım |
| 5 | Fruit harvest shapes | Preservation and marketing of horticultural products. Ismail Karacali. Ege University Faculty of Agriculture Publications | Öğretim Yöntemleri: Anlatım |
| 6 | Factors affecting the cooling process, mechanical cold production, properties of some important refrigerants, properties sought in refrigerants | Preservation and marketing of horticultural products. Ismail Karacali. Ege University Faculty of Agriculture Publications | Öğretim Yöntemleri: Anlatım |
| 7 | Modern cooling system- The working system and features of the parts that make up the cooling system | Preservation and marketing of horticultural products. Ismail Karacali. Ege University Faculty of Agriculture Publications | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Fruit skin, selection, packaging, preparation for the market | Preservation and marketing of horticultural products. Ismail Karacali. Ege University Faculty of Agriculture Publications | Öğretim Yöntemleri: Anlatım |
| 10 | Packing of Fruits and Vegetables in Modified Atmosphere (MAP), Active MAP and Passive MAP | Preservation and marketing of horticultural products. Ismail Karacali. Ege University Faculty of Agriculture Publications | Öğretim Yöntemleri: Anlatım |
| 11 | Points to consider in storage, advantages and disadvantages | Preservation and marketing of horticultural products. Ismail Karacali. Ege University Faculty of Agriculture Publications | Öğretim Yöntemleri: Anlatım |
| 12 | Ethylene Biosynthesis in Fruits and Vegetables, its importance, ripening in climacteric fruits, those that do not show climacteric | Preservation and marketing of horticultural products. Ismail Karacali. Ege University Faculty of Agriculture Publications | Öğretim Yöntemleri: Anlatım |
| 13 | Considerations in the selection of packaging materials used in Fruits and Vegetables. | Preservation and marketing of horticultural products. Ismail Karacali. Ege University Faculty of Agriculture Publications | Öğretim Yöntemleri: Anlatım |
| 14 | Advantages and disadvantages of mechanical and manual leather, points to be considered in leather | Preservation and marketing of horticultural products. Ismail Karacali. Ege University Faculty of Agriculture Publications | Öğretim Yöntemleri: Anlatım |
| 15 | Repetition of the lesson | Preservation and marketing of horticultural products. Ismail Karacali. Ege University Faculty of Agriculture Publications | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 5 | 5 | 25 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 1 | 1 |
| Final Exam | 1 | 1 | 1 |
| Total Workload (Hour) | 111 | ||
| Total Workload / 25 (h) | 4,44 | ||
| ECTS | 4 ECTS | ||