97204 - Management of Fruit Quality

Learning outcomes

The course provides the students with the knowledge of fruit physiology, fruit chemical composition, biochemical modifications that occur during fruit maturation of the most important fruit species. The course also provides the students with the knowledge of the role of environmental and agronomical factors on fruit quality. In particular the effect of light, temperature, humidity, fertilization, irrigation, training system, pruning, intercropping, pest and disease in pre and post-harvest will be critically analyzed. This will allow the student to understand the most appropriate techniques to use in pre and post-harvest to achieve the proper level of fruit quality, according to the final destination of fruits, nuts, and berries.

Course contents

This teaching will provide the basic knowledge on: 1) physiology of fruit; 2) fruit chemical composition; 3) biochemical processes related to fruit ripening, 4) the effect of agronomic management (fertilization, irrigation, consociation, pruning, pest and disease control, etc.,) on fruit quality of fresh and processed fruits (apple, pear, peach, cherry, apricot, plums, kiwi), nuts (walnut, hazelnut, almond, pistachio) and berries (blueberry, strawberry, etc.) of. This knowledge will allow the student to manage fruits delivered from the orchard to the market according to their final use (fresh market or processing). Students will be able to select and introduce the most appropriate techniques to obtain a high-quality product with the lowest environmental impact

1.1 Introduction: program description, and class organization, suggested books and bibliography, exam and grading methods

Fruit growth and maturation. Biochemistry of fruit ripening. Ripening index, fruit quality for fresh market and processing. Laboratory practical activity

1.2 Chemical composition of fruits and nuts and their nutritional characteristics

1.3 chemical and biochemical processes of fruits during ripening, the role of ethylene in fruit ripening

1.4 Fruit respiration and carbohydrate accumulation. Flavor changes, organic acid variation. Skin and flesh color variation. Lipid and protein accumulation. Protopectin and pectin synthesis and their effect on fruit firmness and texture. Volatile organic compounds. Laboratory activity

1.5 Fruit quality. The effect of environment (climate, soil) agronomic techniques (fertilization, irrigation, temperature, humidity, solar radiation, etc.). Pesticides residues and plant pest and disease protection. Mycotoxins and toxigenic fungi. Field visit

1.6 Fruit storage and its effect on quality

1.7 Quality of banana, apple, pear, peach, apricot, cherry, plum, kiwifruit for fresh market and processing

Readings/Bibliography

The molecular biology and biochemistry of fruit ripening / edited by Graham B. Seymour ... [et al.]. - Chichester, England : Wiley-Blackwell, 2013

acSlide of the classes are available on the teacher website of the University of Bologna. However, the class presentations are not sufficient to have an adequate preparation. On the other hand the teacher is available to provide International students with appropriate materials

Selected scientific paper can be suggested to better understand specific topics, such as cell wall modification during fruit ripening

Teaching methods

Teaching is divided in 2 parts: lessons in classroom (60%) and practical activities (40%) in gardens and laboratories. Classes include digital presentations with figures and photos to complete book information. Students are asked to participate to the class actively by explaining their point of view on some topics on environment and economic sustainability, management etc., and commenting professor issues. Regularly the level of understanding will be evaluated by going over the previous topics. Particular attention will be made on the practical activities, taking advantage from the garden of the Campus of Food Sciences. Students will be encouraged to participate practically to the field and lab demonstrations.

From this point of view student class attendance is encouraged as the principal part of the educational pathway

Laboratory activities and agrifood company visits are also scheduled.

Assessment methods

The exam will be run via web, until the end of COVID 19 pandemic emergency.

The examis a 40-minutes talk, to evaluate the skillness and expertise acquired during the lessons, with no possibility to use books, notes, or any other supports. The oral examination includes an interview on, at least, 3 topics discussed in class, with the aim to evaluate the student learning level, ability of critical analysis, capability to link the different topics taught in class, and apply the knowledge to the different environmental conditions.

According to the COVID 19 pandemic evolution and the consequent legislation on social behavior, class can be offered in classroom, online or both, using TEAMS digital platform

To pass the exam with the minimum grade (18/30), the student should show a sufficient knowledge of the 3 topics, or a good knowledge of 2 out of 3 questions. The maximum grade (30/30) will be obtained by showing an excellent knowledge of all the topic discussed

Teaching tools

The class will be run with the help of digital slides (power point or similar). The slides will be made of few words with large size of the letter using a clear font (i.e. 'arial'), to allow dyslexic student to follow the class. Upon agreement, during the reception time, the teacher is available to give exrtra explanation to student with learning difficulties.

During field and lab demonstrations, students will be followed by faculty or staff members.

Office hours

See the website of Moreno Toselli