TÜRKÇE
ENGLISH
Information
| Code | BBP427 |
| Name | Post-Harvest Physiology and Marketting of Horticultural Crops |
| Term | 2024-2025 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ÖMÜR DÜNDAR |
| Course Instructor |
Prof. Dr. OKAN ÖZKAYA
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is teaching storage, factors affecting on storage and marketting of Horticultural crops
Course Content
This course concentrates on harvest, metabolic processes in post-harvest, storage systems and supplies, different storage techniques and pre-cooling.
Course Precondition
no
Resources
Lecture note
Notes
books
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines growth, maturation, harvest and post-harvest metabolic events. |
| LO02 | Recognises different preservation systems and equipment. |
| LO03 | Recognises fungal and physiological deterioration of the product. |
| LO04 | Recognises the physiological deterioration that occurs in the warehouse during the storage period and defines the quality criteria. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Adequate knowledge on subjects specific to the discipline of Mathematics, Science and Agricultural Engineering (Horticulture), ability to use theoretical and applied knowledge in these fields in complex engineering problems | |
| PLO02 | Bilgi - Kuramsal, Olgusal | The ability to identify and solve problems related to the cultivation, breeding and product preservation of fruit, vegetables, vineyards and ornamental plants in horticulture, the ability to choose and apply appropriate analysis and modeling methods for this purpose. | 4 |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | The ability to design in a way that meets the necessary conditions for the cultivation of fruit, vegetables, vineyards and ornamental plants in the open and greenhouse in horticulture and the ability to apply modern design methods for this purpose. | |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Ability to select and use modern tools necessary for the analysis and solution of complex problems encountered in horticulture practices, ability to use information technologies effectively | |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Ability to design and conduct experiments, collect data, analyze and interpret results for the study of complex problems or discipline-specific research issues in the field of Horticulture | 1 |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Breeding of Horticultural Plants, developing new varieties, making selection, protecting genetic resources, producing propagation materials (seeds, seedlings, saplings) of developed varieties, ability to work in individual and multi-disciplinary teams | |
| PLO07 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Ability to write effective reports in the field of Horticulture, to understand written reports, to prepare design and production reports, to make effective presentations, to take and give clear and understandable instructions | |
| PLO08 | Yetkinlikler - Öğrenme Yetkinliği | Awareness of the necessity of lifelong learning, the ability to access information in the field of Horticulture, to follow the developments in science and technology and to constantly renew oneself | 1 |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Behaving in accordance with ethical principles, professional and ethical responsibility in the field of Horticulture, and knowledge of standards used in engineering practices | |
| PLO10 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Information about applications in business life, such as project management, risk management and change management in the field of Horticulture, awareness of entrepreneurship, innovation, information about sustainable development | |
| PLO11 | Yetkinlikler - Alana Özgü Yetkinlik | Knowledge of the effects of horticultural practices on health, environment and safety in universal and social dimensions and the problems of the age reflected in the field of Horticulture, awareness of the legal consequences of horticultural solutions |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to storage and marketting of horticultural crops, aims and aspects of storing vegetables and fruits. | Reading of the papers about the lecture | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 2 | Morphological changes during development and maturing in horticultural crops | Reading of the papers about the lecture | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 3 | Chemical changes | Reading of the papers about the lecture | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Respiration, and facts affecting respiration process | Reading of the papers about the lecture | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 5 | Fruit flesh firmness, total soluble solids, acidity | Reading of the papers about the lecture | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 6 | Factors affecting cooling process, cooling in mechanical methods | Reading of the papers about the lecture | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 7 | Modern cooling techniques | Reading of the papers about the lecture | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Harvesting and marketting in temperate zone fruits, stone fruits, berries and citrus | Reading of the papers about the lecture | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 10 | Packaging of fruits and vegetables in modified atmospheric package | Reading of the papers about the lecture | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 11 | Storage of fruits and vegetables in modified atmospheric conditions. | Reading of the papers about the lecture | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 12 | Ethylene biosynthesis | Reading of the papers about the lecture | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 13 | Packaging materials used in fruits and vegetables | Reading of the papers about the lecture | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Advantages and disadvantages of mechanical and hand harvesting in fruits and vegetables | Reading of the papers about the lecture | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Fresh cut physiology | Reading of the papers about the lecture | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Exam | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 12 | 12 |
| Total Workload (Hour) | 86 | ||
| Total Workload / 25 (h) | 3,44 | ||
| ECTS | 3 ECTS | ||