66047 - Postaharvest Pathology And Entomology Of Foodstuff

Learning outcomes

At the end of the course the student will be able to make a diagnosis of the main postharvest diseases and disorders, and of the alterations induced by insects in stored  plant products. He will be able to evaluate also their influence on processed plant products.

Course contents

The course is divded in two didactic units: Postaharvest pathology of plant foodstuff (4 CFU) and Entomology of plant food stuff (2CFU)

POSTHARVEST PATHOLOGY OF PLANT FOODSTUFF

Didactic units

General aspects

Importance of  diseases and disorders  on postharvest losses of raw and semi-processed fresh plant products. Influence of postharvest technologies on losses. Definition of disease and disorder. Outline of  epidemiology, pathogenesis and control. Mechanisms of resistance of plant products to diseases: natural and induced, types of resistance. General characteristics of  the main agents of diseases (fungi and bacteria), outline of taxonomy and toxin production.  Influence of the physiological state, of wounds and of latent infections on post harvest diseases. Influence of disease and disorders on quality and on safety characteristic of raw and processed products.

 

Chilling injury, importanceand limits to the use of cold chain, classification of horticultural products according to their susceptibility to chilling injury, symptoms, induced structural and physiological modifications, control.

 

Integrated protection of plant products

Integrated postharvest disease management of  raw and semi-processed fresh products, during storage, transportation and distribution (physical, chemical and biological methods).

Physical methods

High temperatures: types of heat treatments (hot air and hot water), effects on the host and on the pathogen.

Low temperature (cooling): importance of the cold chain in the storage and distribution of  raw and semi-processed fresh plant products, effects on the host and on the pathogen.

Oxygen and carbon dioxide: importance of controlled atmosphere (CA) , dynamic CA and modified atmosphere in storage and distribution of  raw and processed fresh plant products, effects on the host and on the pathogen.

Ethylene scrubbing: influence of ethylene  on ripening and senescence of the products, scrubbing technologies, effects on the host and on the pathogen.

Relative humidity (RH): importance and management of RH during storage and distribution, effects on the host and on the pathogen.

Ultraviolet light at low doses: management of the treatments, effects on the host and on the pathogen.

Ionizing radiation: sources, safety, limits, effects on the host and on the pathogen.

Chemical methods

Disinfectants: importance, types of disinfectants used on fresh plant products, how to apply, efficacy.

Chemical protectants: classification, hazard classes, technical limits, safety precautions, mode of application and of action, formulation types, residues, outlook of EC regulation of pesticide residues.

Biological methods

Natural susbstances: sources,  activity, non target effects, application limits.

Antagonistic  microrganisms (fungi, bacteria and yeasts): mode of action, compatibilty with other control methods, formulations, efficacy limits.

 

SPECIFIC  PRODUCT  DISESASES AND DISORDERS

Each disease and disorder is described from the point of view of:

-           importance,  distribution, qualitative and quantitative losses caused 

-           taxonomy, symptomatology, epidemiology and control

-           influence on product processing (losses, mycotoxins, safety issues)

ENTOMOLOGY OF PLANT FOODSTUFFS

A) Prerequisites

For the learning of the subject notions of animal biology acquired during school activities held in colleges and what they have learned during the first and second year are sufficient.

 

B) Teaching units

Part 1 General (6 hours)

1.1 Types of insect damage

1.1.2 Direct: subtraction of products and commodities.
1.1.3 Indirect: transmission of infections, parasites, reduction of nutritional value and rheological capacity of flour and pollution.

1.2 Pests in food chains

1.2.1 Sequences of insect pests: primary, secondary and tertiary.

1.3 Characteristics of insects

1.3.1 Morphology: the structure of the body and its appendages, integument, chewing mouth parts (various types) and Diptera Brachiceri lambent sucking.
1.3.2 Anatomy: the different internal organs and their functions.
1.3.1 Biology: Reproduction, fertility and post-embryonic development.

 

Skills acquired by students from Unit 1

Knowledge of the relationships that insects have with the products and commodities.
Knowledge of the fundamental traits of the insect body and of its vital activities.

Part 2 Special (6 hours)

2.1 Generalities and and bio-ethology behavior of the main insect pests to products and foodstuffs listed below:

Blattodea (Blattidi: Blatta orientalis, Periplaneta americana; Blattellidi: Blattella germanica, Supella longipalpa); Psocoptera (Liposcelis decolor); Coleoptera  (Dermestidae: Dermestes lardarius, Trogoderma granarium; Bostrichidae: Rhyzopertha dominica; Anobiidae: Stegobium paniceum, Lasioderma serricorne; Tenebronidae: Tenebrio molitor, Tribolium castaneum, Tribolium confusum; Bruchidae: Acanthoscelides obtectus; Curculionidae (Rincoforidae): Sitophilus granarius, S. oryzae, S. zeamais), Lepidoptera (Tineidae: Nemapogon granellus; Gelechiidi: Sitotroga cerealella; Pyralidae: Ephestia kuehniella, Plodia interpunctella), Diptera (Piophilidae: Piophila casei; Muscidae: Musca domestica).

Skills acquired by the student unit 2

Knowledge of the characteristics of insect pests useful for setting up prevention programs and struggle.

Applied Part 3 (8 hours)

3.1 Methods of analysis of food to detect the presence or traces of weed

3.1.1 X-ray, biological 3.1.2, acoustic 3.1.3, 3.1.4 respirometric, Calorimetric 3.1.5, 3.1.6 flotation, colorimetric 3.1.6, 3.1.6 filth-test.

3.2 Sampling of cereals according to the "official methods of analysis of grain."

3.3 Methods of insect pests interdiction

3.3.1 Prevention of infestation by insects.
3.3.2 Design and cleaning systems.
3.3.3 Inspection of the environments and monitoring of pests (trace analysis, use of traps).

3.4 Means and methods of struggle

3.4.1 Mechanical (diatomaceous earth ect.).
3.4.2 Physical (controlled atmosphere, low temperature, light radiation etc.).
3.4. 3 Biotechnical (pheromones, hormones similar ontogenetic).
3.4.4 Chemical: insecticides, characteristics of their main fumigant and residual activity groups.

Skills acquired by the student unit 3

Knowledge of the principles for proper management of the population of insect pests.
Knowledge of methods of analysis to properly assess the extent of the infestation.
Knowledge of methods of struggle required for the prevention and elimination of insect infestations.

4. Texts and References

4.1 Süss L., Locatelli DP, 2001 - Parasites of food. Recognition and management of pests in food industries. - Calderini Edagricole, Bologna, XIV +363 pp..
4.2 Lecture Notes
http://www.entom.unibo.it/Derrate% 20Cesena.zip

5. Teaching Methods

5.1 Lectures

5.1 PC and video projector.

5.2 Exercises in laboratory

5.2.1 Stereo and compound microscopes.

5.2.1.1 Observations of biological material preserved and alive.

5.2.2 Analysis of the monitoring means (eg, various types of insect traps) and sampling

 

 

 

 

Pome fruits: Neofabrea, Penicillium, Botrytis, Mucor, Alternaria, superficial scald, soft scald, watercore, bitter pit. Stone fruits: Monilinia, Botrytis*, Rhizopus, Mucor*, internal breakdown (mealiness), abnormal ripening. Kiwifruit: Botrytis*, Phialophora. Grapes: Botrytis*, Aspergillus*. Strawberry: Botrytis*, Colletotricum. Tomato: Alternaria*, Colletotricum*, Botrytis* (mold count by Howard method), Pectobacterium, chilling injury. Potato: Fusarium, Pectobacterium*, greening, sweetening, sprouting. Onion: Botrytis*, Aspergillus*, Colletotricum*, Fusarium*, Pectobacterium*, Pseudomonas, sprouting. Leafy vegetables: Sclerotinia, Botrytis*, Pectobacterium*, Pseudomonas*, russet spotting, yellowing, senescence.

* Only symptoms and control.

 

Exercises: Identification of phytopathogenic agents (fungi and bacteria) and disorders by slide projections and by diseased plant products. Working and treating lines. Technical visit to wholesale market of plant products.

 

 

http://www.extension.umn.edu/yardandgarden/diagnostics/

 

Readings/Bibliography

POSTHARVEST PATHOLOGY OF FOODSTUFFS

Textbook:

Patologia postraccolta dei prodotti vegetali
di V. De Cicco - P. Bertolini - M.G. Salerno Pagg.287, Euro 35,00  - Piccin Nuova Libraria S.p.A., Padova

Atals of Postharvest diseases:

Snowdon A.L. A colour atlas of postharvest diseases & disorders of fruit & vegetables. Vol. 1 & 2 . Wolfe Scientific ed. London, 1990. ( c/o Biblioteca "Campus Scienze degli alimenti"). See also website:    http://books.google.com/books?id=WK-Scwl9skYC&pg=PA184&lpg=PA184&dq=pseudomonas+fluorescens+vegetables+rot&source=bl&ots=wSGByFca5i&sig=PLTrtJYPNRoAj-NTMIliB1-Zlzk&hl=en&ei=ZoGAToTiOKXH0QXwivnBCQ&sa=X&oi=book_result&ct=result&resnum=6&ved=0CEMQ6AEwBQ#v=onepage&q=pseudomonas%20fluorescens%20vegetables%20rot&f=false

Tonini G. Atlante delle alterazioni microrganiche postraccolta (pomacee e drupacee). Bayer s.p.a, Milano,1996. (Consultabile c/o Biblioteca "Campus Scienze degli alimenti").

Additional information

Websites:

http://postharvest.ucdavis.edu/PF/  ÃƒÂ¢Ã¢â‚¬ ' Produce facts  â†'Choose the language (English, Francais, Espanol)  ÃƒÂ¢Ã¢â‚¬ ' fruits /vegetables  species â†' Link to produce photo album (best website)

 

AAVV. Identifying and Controlling Postharvest Tomato Diseases in Florida - http://edis.ifas.ufl.edu/

AAVV Market Diseases of Apples, Pears, and Quinces. http://postharvest.tfrec.wsu.edu/market_diseases.html#breakdown

C. L. Xiao. Postharvest Diseases of Apples and Pears - A Guide to Diagnosis and Control. http://decay.tfrec.wsu.edu/

AAVV. The Commercial Storage of Fruits, Vegetables. http://www.ba.ars.usda.gov/hb66/contents.html

 

ENTOMOLOGY  OF FOODSTUFFS

4.1 SÃÆ'¼ss L., Locatelli D.P., 2001 ÃƒÂ¢Ã¢â€šÂ¬Ã¢â‚¬Å“ I parassiti delle derrate. Riconoscimento e gestione delle infestazioni nelle industrie alimentari. – Calderini Edagricole, Bologna, XIV+363 pp.

4.2 Appunti delle lezioni

http://www.entom.unibo.it/Derrate%20Cesena.zip

Teaching methods

The course is divided into two teaching modules:

1)       Class room  lectures with power point presentations visualizing diagrams, figures, outlooks. Students'  discussion, curiosity, and critical thinking on pstharvest diseases, disorders and pests of fresh horticultural products is stimulated. Their progresses and hurdles  will be informally assessed through the talks.

2)       Exercises by projection of disease, disorder and pests , by examination of collected specimens and a study visit to wholesale fruit and veg market.

Assessment methods

The knowledge acquired in this course  is assessed via written test.  The aim of the evaluation is to assess the overall capacity of the student to address problems areas in the field of diseases, disorders, pests and their control during storage and distribution and pre-processing of plant products.

Teaching tools

PC, projector, collected specimen of fresh fruit and veg, study visit to wholesale fruit and veg market.

Office hours

See the website of Paolo Bertolini

See the website of Paolo Radeghieri