- Docente: Adamo Domenico Rombolà
- Credits: 4
- SSD: AGR/03
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Cesena
- Corso: First cycle degree programme (L) in Food Technology (cod. 8528)
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from Feb 17, 2025 to May 19, 2025
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 a transdisciplinary holistic view on fruit quality management devoting attention to physiological and biochemical processes occuring in fruits in relation to the environmental context, 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 n full harmony with natural resource, 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, 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.). 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. Fruit quality in volcanic areas. The Terroir. Transgenic crops. 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. Peasant Trap Music. Truflle grounds. Evaluation of the sustainability of agroecological and agro-forestry systems. Biodistricts. Agroecological Lighthouses. Site-specific cultivation of tree species, proximal sensors, remote sensing and advanced analytics. Sensory detections. 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. 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, Raman, laser, electronic nose, colorimetric sensors, etc.) of quality analysis. Electronic and confocal microscopy. Relevance of transdisciplinary scientific knowledge to safeguard Quality and prevent risks to the environment and health. Monitoring of fibrous zeolites. Study cases.
The fresh vegetable product: elements of botany, morphology, anatomy, physiology and biochemistry. Fruits of tree crops such as citrus, olive, grapevine, chestnut, hazelnut, walnut, pistachio, quince, carrob, fig, mulberry, strawberry tree, coffee, cocoa, avocado, mango, papaya, pitaya, prickly pear, araucaria. Fruits used in beer production. Fruits obtained by vegetable arboriculture. Other plant products such as tea, manna, licorice, hop, muschrooms, truffles, saffron, agave, edible flowers, jasmin. The composition of fruit and vegetables. Study cases.
Technologies for maintaining and safeguarding quality: harvest, post-harvest management, cold storage, drying. Transport and distribution. Controlled and modified atmospheres for transport, storage and transformation. Packing in the field. 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 lessons in the classroom and outdoors combined with discussions on the topics covered. In-depth and updating seminars on specific topics. Practical activities in the laboratory. Convivial moments sharing fruits, cooffee, cocoa, tea.
Program of Transdisciplinary Educational Tours:
1. Coast of the Gods and Calabria (Tropea, Drapia, Maierato, Pizzo, Ricadi; 21-23 February 2025).
2. Macfrut (Rimini, 6-8 May 2025, one day).
3. Agroecological proximity marrkets self-managed by local alternative foof networks (Bologna, 12 May 2025).
4. Biosimbiotic District of Romagna (Apennines, 19 May 2025).
Certificate of Attendance to the Program of Transdisciplinary Educational Tours.
Presentation of a personal practical experience on fruit quality management.
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 managed by local and international partner. Food Science Campus Laboratories. Analysis and tasting of fruits during lessons, seminars and educational tours. Fruit growers and food technologists who cooperate with the Course. Unibo Didactic Platform.
Links to further information
Office hours
See the website of Adamo Domenico Rombolà
SDGs




This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.