96462 - Quality of Vegetable Production

Learning outcomes

At the end of the course, the student knows: (i) the main sustainable strategies and systems for the production of plant species, in the open field and in a protected environment, to preserve and enhance their organoleptic, nutraceutical and shelf life properties; (ii) the pre-harvest factors capable of influencing the quality of the plant product in post-harvest; (iii) the biological, chemical, physical and structural determinants of the quality of the products and the instrumental methods for evaluating their quality, optimizing the time of harvest and defining their conservation strategies.

Course contents

The course offers basic knowledge on the chemical composition and physiology of the fruit and of products of vegetable origin, the fruit ripening processes of cultivated tree species, the influence induced by environmental and cultural factors. It deals with agronomic strategies and cultivation systems aimed at producing fruits and products of vegetal origin in full harmony with natural resources, for the fresh market, conservation, transformation.

Economic, food and cultural relevance and evolution of the cultivation of fruit tree species in the world. The forgotten fruits. The cultivation of fruit tree species in the different areas (Mediterranean, continental, tropical, sub-tropical, etc.): case studies. Climate change and fruit production: contrasting effects and actions. Water education for sustainable development. Relevance of Biodiversity, in the field and in the basket. Slow Food-protected fruit products. Relevance of the choice of rootstock and cultivar: case studies. Intercropping. Effects of landscape biodiversity. The Terroir: case studies. Transgenic crops. Evolution of planting systems, Nutrition and Fertilization, Soil management, Water resources management, Breeding, production and summer pruning, Farming systems and planting layouts. Ripening disorders and agronomic strategies to prevent them. Harvest. Main and additional products. Harvest of fruits and edible organs of spontaneous species. Agroeocological and agro-forestry systems: case studies. Truffle grounds. Ecological role of bats. Evaluation of the sustainability of agroecological and agro-forestry systems. Biodistricts: study cases (Bolognese Apennines, Romagna, Valley of Panaro and Others). Agroecological Lighthouses. Site-specific cultivation of tree species, proximal, remote sensing, and advanced analytics. Sensory detection. Fruit production for alternative food networks: case studies.

Types of fruit, chemical composition, food characteristics. Biochemical changes of fruits during ripening, climacteric and aclimateric fruits. Respiration of the fruit and accumulation of carbohydrates. Metabolism of organic acids, polyphenols, lipids, protopectins and pectins, amino acids and proteins, volatile organic compounds, vitamins and other organic compounds. Role and accumulation of mineral elements. Sensory changes.

Other products of vegetable origin: manna, licorice, hop, etc. Muschrooms. Truffles. Saffron. Edible flowers. Jasmin. Agave.

Quality and healthiness of fruits and products of vegetable origin. Relevance of the chemical-physical and sensory analysis and of the interdisciplinary scientific approach.

Post-harvest, frigoconservation, drying, fruit transformation: case studies.

Readings/Bibliography

Notes from the lessons.

Multimedia material available on the educational platform.

Educational material available on the Participatory AgroEcology School System (PASS) project website.

Updated list of scientific and dissemination publications indicated by the teacher during the course.

Fabio Ciconte, 2022. Chi possiede i frutti della terra. Edizioni Laterza.

Sabrina Giannini, 2019. La rivoluzione nel piatto. Sperling e Kupfer.

Other books to be consulted will be indicated at the beginning of the course.

Internet site of the Environmental survey "Guess who comes to dinner", by Sabrina Giannini.

Teaching methods

Frontal lessons in the classroom and outdoors combined with discussions on the topics covered. In-depth and updating seminars on specific topics. Exercises in the field and in the laboratory, production and tasting of products in the Agroecological Lighthouses. Visits to orchards, olive groves, vineyards, agricultural systems, woods, biodiversity sites, farmhouses. Participation in events within the "Education on Two Wheels" Program. participation in festivals and fairs. Presentation and discussion of a farm case study (group work). Presentation and sharing of the agroecological wine Gastronomic Immersion Vendange Tardive 2002 and fruit-based recipes and cocktails. Cafè gourmand.

Assessment methods

The knowledge of the topics presented in class and during the exercises and the verification of the skills acquired include a practical test and an oral test.


The practical test takes place in the field and consists in describing the main components of fruit tree systems and the factors that influence the quality and healthiness of the fruit. The practical test is passed if the student demonstrates knowledge of these aspects.


Passing the practical test (without grade) confers eligibility, an essential requirement for access to the interview. Eligibility is valid for the entire current academic year.


The oral exam is evaluated with a score out of thirty. During the oral exam the student will address the topics covered in class (available in the texts recommended for the study and in the teaching material presented) and will be assessed on the basis of the following criteria: (i) knowledge, understanding and deepening of the topics covered; (ii) critical and expository skills; (iii) correctness of technical-scientific language. The oral exam can have a maximum score of 30 points, possibly with honors. Training gaps and / or inappropriate language will lead to a poor grade.


During the oral exam, the student will also present and discuss the farm case study.


The exams are proposed within the specific windows defined within the course of study and students can book themselves for the oral exam exclusively using the methods provided by the Alma Esami online system. For any information on how to book, connect to the site: https://almaesami.unibo.it/almaesami/welcome.htm.


Eligible students can contact the teacher to arrange a possible non-appeal exam.

Teaching tools

AgroEcological Lighthouses, Orchards, Olive groves and Vineyards, Territorial Farm Networks, Garden of Forgotten Fruits. Food Science Campus Garden and Laboratories, and other laboratories. Aromometer. Fruit theca. Unibo Didactic Platform. Updated scientific and dissemination publications. Posts and Videos published on the PASS website. International Projects.

Links to further information

https://site.unibo.it/pass/en

Office hours

See the website of Adamo Domenico Rombolà

See the website of Sara Bosi