B0161 - Quality of Plant Products

Learning outcomes

At the end of the course, the student knows the fundamental principles relating to (i) the multifacted-concept of fruit quality; ii) the biochemical composition of the fruits of the various tree species; (iii) modifications of fruits during ripening: role of ethylene, biosynthesis of carotenoids, anthocyanins and volatile compounds, cell wall modifications; (iv) the ability to choose the fruit according to its final use; (v) the effects of agronomic management on the final quality of the fruit; vi) fruit post-harvest.

Course contents

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

The concept of Quality in the production, storage and processing of fruits. Factors influencing quality in pre-harvest and post-harvest. Quality and Transdisciplinarity.
Economic, food and cultural relevance and evolution of the cultivation of fruit tree species in the world. Climate change and fruit production. Relevance of Biodiversity. The forgotten fruits. Slow Food-protected fruit products. Ethnobotanic use of fruits and plant heritage. The botanicals of gin. Effects of agronomic management on fruit quality (cultivar, rootstock, soil and water management, fertilization, training system, pruning, etc.). Effects of the landscape matrix. The Terroir. Designations of origin (PDO, PGI, TSG, De.C.O., etc.). Ripening disorders and agronomic strategies to prevent them. Harvest. Main and additional products. Agroeocological and agroforestry systems. Biodistricts. Natural and Seminatural Protected Systems. Fruit production for alternative food networks. Study cases.

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. Role of ethylene. Cell wall modifications. Metabolism of organic acids, polyphenols, carotenoids, protopectins and pectins, lipids, amino acids and proteins, volatile organic compounds, vitamins and other organic compounds. Glycemic index of fruits. Role and accumulation of mineral elements. Sensory changes. Study cases. 

Quality and healthiness of fruits and products of vegetable origin. Chemical, physical and sensory analysis. Choosig of fruits according to their final use. Fruits of tree crops such as grapevine, olive, citrus, chestnut, hazelnut, walnut, carrob, pome fruits, stone fruits, kiwifruit, coffee, avocado. Fruits used in beer and cider production. Fruits obtained by vegetable arboriculture. Other plant products such as manna and licorice. Study cases.

Post-harvest, frigoconservation, drying, fruit transformation. Production of table grape, grape juice, raisins, balsamic vinegar, agresto and other grape uses. Practice of traditional dehydratation and analysis of fig, chestnut and persimonn fruits. Practice of traditional preparation and analysis of table olives. Study cases.

Readings/Bibliography

Notes from the lessons.

Multimedia material available on the educational platform.

Scientific and dissemination publications indicated by the teacher during the course.

Arboricoltura Speciale (Book). A. Gentile A., P, Inglese P. e M. Tagliavini. Edagricole, 2022.

 

Teaching methods

Frontal lessons in the classroom and outdoor combined with discussions on the topics covered. In-depth and updating seminars on specific topics. Practical activities in the field and in the laboratory. Planting and cultivating strawberries in AgroForesta Mater. Convivial moments sharing fruits and fruits-derived food and beverages. 

Transdisciplinary Fruit Tour to Terra Madre-Salone del Gusto, Turin, 24 September 2026.

Transdisciplinary Educational Tour to Cesena and Bertinoro. Culturale and Tecnical-Scientific Itinerary: Convent of Frati Minori Cappuccini of Cesena and Organic Farms of Cesena and Bertinoro. Conviviality.

Students must have attended Module 1, 2 and 3 available online [https://www.unibo.it/en/services-and-opportunities/health-and-assistance/health-and-safety/online-course-on-health-and-safety-in-study-and-internship-areas].

For any clarification, students are welcome to contact the professor at the and of the lesson and by appointment.

Assessment methods

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

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.

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.

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

Regarding learning assessments, the use of AI is prohibited. Any use constitutes a violation of academic integrity.

Teaching tools

University laboratories and AgroForesta Mater, Food Science Campus, Cesena. Farms in the Savio River Territory, Cesena, a protected natural and semi-natural landscape. Organic and agroforestry farms of Bertinoro, village of hospitality. AgroEcological Lighthouses equipped with wineries/transformation structures managed with local and international partner. Support offered by gastronomists, food technologists, agronomists and enologists Alumni Unibo. Self-production, self-processing, analysis, and tasting of fruits available during the Course. Unibo Learning Platform. Updated scientific and dissemination publications. Public Engagement. Participatory Teaching. Citizen Science. Opportunities for internships and thesis deepening the topics covered in the course program, many of which include free accommodation. Scientific and practical support for choosing and preserving agroecological local fruits to celebrate graduation.

Office hours

See the website of Adamo Domenico Rombolà