97204 - Management of Fruit Quality

Learning outcomes

At the end of the course, the student acquires updated scientific and technical knowledge on: (i) cultivation, composition, physiology and quality of fruits of perennial crops such as citrus, olive, grapevine,chestnut, hazelnut, carrob, fig, coffee, avocado, (ii) pre-harvest and post-harvest factors influencing fruit quality, (iii) instruments and methods for evaluating fruit quality, optimizing the harvesting period and storage strategies, (iv) agroecological strategies and systems for the production of fruit crops. The students develop a holistic transdisciplinary vision of fruit quality management by working on “One Health” case studies, interacting actively with growers, stakeholders, and local communities.

Course contents

The Course offers basic knowledge on the chemical composition and physiology of the fruit, the fruit ripening processes of cultivated tree species, the influence induced by environmental, cultural and antropic factors. It deals with agroecological strategies and systems aimed at producing fruits n full harmony with natural resource, for the fresh market, storage, transformation.

Fruit science and culture. 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, alimentary 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.). Focus on Japan, which in August 2026 will host the International Horticultural Congress (IHC 2026). Climate change and fruit production: contrasting effects and actions. Water education for sustainable development. Relevance of Biodiversity, in the field and in the basket. Biodiversity at Terra Madre 2026. Slow Food-protected products. Effects of landscape biodiversity. The Terroir. Chemical-sensory and agroecological zoning. Implications ofimplication of tactile and sound stimuli. Fruit disorders and agronomic strategies to prevent them. Harvest. Main and additional products. Harvest of fruits and edible organs of spontaneous species. Agroecological and agroforestry systems. Truflle grounds. Agroforestry systems and beekeeping. Evaluation of the sustainability of agroecological and agroforestry systems. Biodistricts. Natural and Seminatural Protected Systems. Agroecological Lighthouses. Site-specific cultivation of tree species. 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. Metabolism of organic acids, polyphenols, lipids, protopectins and pectins, amino acids and proteins, volatile organic compounds, vitamins and other organic compounds. Glycemic index of fruits. Role and accumulation of mineral elements. Effects of deficiencies and excesses of mineral elements on fruit quality. Sensorial changes. Study cases.

Evaluation of quality and methods of analysis: quality and healthiness of fruits, quality and maturity indices. Conventional (physical, chemical, sensorial, microbiological) and innovative methods (Nir, FTIR, Raman, etc.) of quality analysis. Glycemic index. Fruit quality for vulnerable patients. Study cases.

The fresh vegetable product: elements of botany, morphology, anatomy, physiology and biochemistry. Fruits of crops such as grapevine, olive, citrus, chestnut, hazelnut, walnut, almond, pistachio, carrob, fig, mulberry, pomegranate, small fruits, strawberry, strawberry tree, coffee, cocoa, avocado, mango, papaya, banano, prickly pear, dragon fruit, annona, breadfruit, tomato tree. Fruits used in beer, cidar, flavored and funcional oils, gin, spices, syrups, cocktails and sweets production. Fruits obtained by vegetable arboriculture. Other plant products such as manna and  licorice. The composition of fruit and vegetables. Study cases.

Technologies for maintaining and safeguarding quality: harvest, post-harvest management, cold storage, drying. Packing in the field. Production and analysis of fruit juices. Productiona and analysis of wild cherry wine. Production and analysis of avocado oil. Study cases.

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

Educational Tour to Macfrut, the International Fruit and Vegetable Fair, Rimini Expo Centre,  April 20-22, 2027. Calabria Agroforestry Fruits Festival.

Transdisciplinary Educational Tour to Bertinoro. Cultural and Tecnical-Scientific Itinerary in Organic Farms of 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 exercises 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. 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 theses 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.

Links to further information

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

Office hours

See the website of Adamo Domenico Rombolà