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CRP508Agricultural Sciences3 Unitsintermediate

Post-Harvest Physiology And Produce Storage

This course explores the principles of post-harvest physiology and produce storage. It covers various types of post-harvest losses, their causes, and prevention strategies. The course delves into the effect of environmental factors on maturity, ripening, and senescence. It also examines physical and chemical indices of quality in fruits, vegetables, and seeds, alongside fundamental aspects of crop storage and transportation, including protective treatments and the design of storage equipment.

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50h
Study Time
13
Weeks
4h
Per Week
basic
Math Level
Course Keywords
Post-harvest lossesProduce storageRipeningSenescenceQuality indices

Course Overview

Everything you need to know about this course

Course Difficulty

Intermediate Level
Builds on foundational knowledge
65%
intermediate
➕
Math Level
Basic Math
🔬
Learning Type
Hands-on Practice

Course Topics

Key areas covered in this course

1

Post-harvest losses

2

Post-harvest physiology

3

Types of post-harvest losses

4

Causes of post-harvest losses

5

Prevention of post-harvest losses

6

Maturity and ripening

7

Seed storage

8

Traditional storage methods

Total Topics8 topics

Requirements

Knowledge and skills recommended for success

Basic knowledge of biology

Basic understanding of agricultural practices

💡 Don't have all requirements? Don't worry! Many students successfully complete this course with basic preparation and dedication.

Assessment Methods

How your progress will be evaluated (3 methods)

Assignments

Comprehensive evaluation of course material understanding

Written Assessment

Tutor-Marked Assessments

Comprehensive evaluation of course material understanding

Written Assessment

Final Examination

Comprehensive evaluation of course material understanding

Written Assessment

Career Opportunities

Explore the career paths this course opens up for you

Farm Manager

Apply your skills in this growing field

Agricultural Extension Officer

Apply your skills in this growing field

Post-Harvest Technologist

Apply your skills in this growing field

Quality Control Inspector

Apply your skills in this growing field

Food Storage Specialist

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

AgricultureFood ProcessingSupply Chain ManagementRetailExport

Study Schedule Beta

A structured 13-week journey through the course content

Week
1

Module 1: Post-Harvest Losses and Prevention

2h

Unit 1: Definition of Post-harvest Losses, Brief on Post-harvest Physiology: What Happens to Farm Produce After Harvest?

2 study hours
  • •Define post-harvest losses and physiology
  • •Explain the life cycle of harvested produce
  • •Discuss respiration and transpiration
Week
2

Module 1: Post-Harvest Losses and Prevention

2h

Unit 2: Types of Post-harvest Losses: Quantitative, Qualitative, Nutritional, Economic, Other Losses

2 study hours
  • •Distinguish between quantitative, qualitative, nutritional, economic and viability losses
  • •Analyze the interrelationship between different types of losses
  • •Provide real-world examples of each loss type
Week
3

Module 1: Post-Harvest Losses and Prevention

2h

Unit 3: Causes of Post-harvest Losses

2 study hours
  • •Identify causes of post-harvest losses such as injury, chilling injury, water loss, decay, improper curing, sprouting and rooting
  • •Explain the impact of each cause on produce quality and shelf life
  • •Discuss methods to mitigate these causes
Week
4

Module 1: Post-Harvest Losses and Prevention

2h

Unit 4: Prevention of Post-Harvest Losses

2 study hours
  • •Outline harvesting operations and field handling techniques
  • •Discuss precautions to prevent post-harvest losses
  • •Implement best practices for maintaining produce quality from harvest to consumption
Week
5

Module 2: Effect of Environment on Maturity, Ripening and Senescence

2h

Unit 1: Maturity, Ripeness and Senescence

2 study hours
  • •Differentiate between maturity, ripeness, and senescence
  • •Explain the physiological and horticultural maturity
  • •Understand climacteric and non-climacteric fruits
Week
6

Module 2: Effect of Environment on Maturity, Ripening and Senescence

2h

Unit 2: Environmental Factors Affecting Maturity, Ripening and Senescence

2 study hours
  • •Identify environmental factors affecting maturity
  • •Analyze the impact of nutrient availability, water availability, and sunshine hours
  • •Discuss factors affecting ripening and senescence
Week
7

Module 2: Effect of Environment on Maturity, Ripening and Senescence

2h

Unit 3: Uniqueness of Tropical Environment

2 study hours
  • •Explain the uniqueness of the tropical environment in post-harvest physiology
  • •Discuss the impact of high temperature and humidity
  • •Analyze challenges and strategies for storage in tropical climates
Week
8

Module 3: Physical and Chemical Indices of Quality

2h

Unit 1: Physical and Chemical Indices of Quality in Fruits, Vegetables and Flowers

2 study hours
  • •Differentiate between physical and chemical indices of quality
  • •Identify physical attributes such as size, shape, color, texture, and freshness
  • •Discuss chemical attributes and safety factors
Week
9

Module 3: Physical and Chemical Indices of Quality

2h

Unit 2: Physical and Chemical Indices of Quality in Seeds

2 study hours
  • •Identify physical and chemical quality attributes of seeds
  • •Distinguish between grains and seeds
  • •Discuss high viability, good vigor, and seed integrity
Week
10

Module 4: Fundamental of Crop Storage and Transportation

2h

Unit 1: Seed Storage and Factors Affecting Shelf Life

2 study hours
  • •Define storage and shelf life
  • •Identify pre-storage and storage factors affecting shelf life
  • •Discuss the impact of seed type, maturity level, and mechanical damage
Week
11

Module 4: Fundamental of Crop Storage and Transportation

2h

Unit 2: Traditional Methods of Vegetable Processing and Storage

2 study hours
  • •Appraise traditional methods of processing fruits and vegetables
  • •Discuss drying as a common traditional method of storage
  • •Analyze advantages and disadvantages of traditional methods
Week
12

Module 4: Fundamental of Crop Storage and Transportation

2h

Unit 3: Ideal Atmosphere for Storing Fruits, Vegetables Flowers and Other Crop Produce

2 study hours
  • •Mention the temperature and humidity required for storage of fruits and vegetables
  • •Explain the shelf life of fruits and vegetables under given storage conditions
  • •Discuss ideal atmosphere for storage
Week
13

Module 4: Fundamental of Crop Storage and Transportation

4h

Unit 4: Controlled Environment for Transit – Long Term Storage

2 study hours
  • •Identify precautions for long-distance transit storage
  • •Explain controlled environment for transit and long-term storage
  • •Differentiate between controlled atmosphere and modified atmosphere

Unit 5: Protective Treatments

2 study hours
  • •Explain curing of produce and how it is done in yam
  • •List additional chemical treatments for harvested produce
  • •Discuss protective treatments such as waxing and chemical applications

This study schedule is in beta and may not be accurate. Please use it as a guide and consult the course outline for the most accurate information.

Course PDF Material

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Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Create detailed summaries of each unit, focusing on key terms and concepts

2

Practice identifying types of post-harvest losses from real-world scenarios

3

Review the specific storage requirements for different fruits and vegetables

4

Develop flowcharts outlining the steps in traditional and modern storage methods

5

Study the principles behind controlled atmosphere and modified atmosphere storage

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