97204 - Management of Fruit Quality

Learning outcomes

At the end of the course, the student knows: (i) the main agroecological strategies and systems for the production of fruit crops, 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, with emphasis on biodiversity; (iii) the biological, chemical, physical and structural determinants of the quality of the products and the instrumental and sensory methods for evaluating their quality, optimizing the harvesting period and storage strategies. The student acquires an interdisciplinary holistic view on fruit quality management devoting attention to physiological and biochemical processes occuring in fruits, and on the preservation of fruit genetic resources.

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 and cultural factors. It deals with agroecological strategies and systems aimed at producing fruits, for the fresh market, conservation, transformation.

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.): 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 products. Effects of landscape biodiversity. Transgenic crops. The Terroir: case studies. Ripening disorders and agronomic strategies to prevent them. Harvest. Main and additional products. Harvest of fruits and edible organs of spontaneous species. Agroecological and agro-forestry systems: case studies. Truflle grounds. Evaluation of the sustainability of agroecological and agro-forestry systems. Biodistricts: study cases. Agroecological Lighthouses. Site-specific cultivation of tree species, proximal sensors, remote sensing and advanced analytics. Sensory detections. 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.

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, laser, electronic nose, colorimetric sensors, etc.) of quality analysis. Relevance of the chemical-physical and sensory analysis and of the interdisciplinary scientific approach.

The fresh vegetable product: elements of botany, morphology, anatomy, physiology and biochemistry: fruits pennial crops, vegetables. Fruits of Latin America. Manna. Licorice. Hop. Muschrooms. Truffles. Saffron. Agave. Edible flowers. Jasmin. Ornamental plants, cut flowers. The composition of fruit and vegetables.

Technologies for maintaining and safeguarding quality: post-harvest management, cold storage. Transport and distribution. Controlled and modified atmospheres for transport, storage and transformation. Packing in the field. Drying: traditional techniques and technological innovations. Study cases.

IV and V range products: Preparation methods, physiological aspects, qualitative evaluation.

Readings/Bibliography

Notes from the lessons.
Multimedia material available on the educational platform.
Updated list of scientific and dissemination publications indicated by the teacher during the course.

Books to be consulted will be indicated at the beginning of the course.

Teaching methods

Frontal lessons in the classroom and outdoors combined with discussions on the topics covered. In-depth and updating seminars on specific topics. Farm visits. Practical activities in the laboratory. Convivial moments based on fruit.

 

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.

Teaching tools

Farms. AgroEcological Lighthouses. Food Science Campus Laboratories. Unibo Didactic Platform. Updated scientific and dissemination publications. 

Links to further information

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

Office hours

See the website of Adamo Domenico Rombolà