B0161 - Quality of Plant Products

Learning outcomes

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

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 cultural factors. It deals with agronomic strategies and cultivation systems aimed at producing fruits 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. Climate change and fruit production. Relevance of Biodiversity, in the field and in the basket. The forgotten fruits. Slow Food-protected fruit products. Effects of agronomic management on fruit quality (cultivar, rootstock, soil and water management, fertilization, training system, pruning). Effects of landscape biodiversity. Ripening disorders and agronomic strategies to prevent them. Harvest. Main and additional products. Agroeocological and agro-forestry systems. Biodistricts. Fruit production for alternative food networks.

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. Role and accumulation of mineral elements. Sensory changes.

Quality and healthiness of fruits and products of vegetable origin. Chemical, physical and sensory analysis.

Post-harvest, frigoconservation, drying, fruit transformation: case studie

Readings/Bibliography

Notes from the lessons.

Multimedia material available on the educational platform.

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.

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

Laboratories of Food Science Campus. Local fruit farms. Unibo Didactic Platform.

Office hours

See the website of Adamo Domenico Rombolà