Post-Harvest Physiology And Produce Storage

1. Identify and classify different types of post-harvest losses
2. Apply appropriate storage techniques to minimize losses
3. Explain the physiological processes affecting produce quality
4. Evaluate the impact of environmental factors on produce
5. Design and operate basic storage equipment
6. Implement protective treatments to extend shelf life

13 weeks, about 28 hours in total. Yours will differ.

1. Week 1Module 1: Post-Harvest Losses and Prevention

   • Unit 1: Definition of Post-harvest Losses, Brief on Post-harvest Physiology: What Happens to Farm Produce After Harvest? · 2 hours

     Define post-harvest losses and physiology. Explain the life cycle of harvested produce. Discuss respiration and transpiration.

2. Week 2Module 1: Post-Harvest Losses and Prevention

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

3. Week 3Module 1: Post-Harvest Losses and Prevention

   • Unit 3: Causes of Post-harvest Losses · 2 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.

4. Week 4Module 1: Post-Harvest Losses and Prevention

   • Unit 4: Prevention of Post-Harvest Losses · 2 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.

5. Week 5Module 2: Effect of Environment on Maturity, Ripening and Senescence

   • Unit 1: Maturity, Ripeness and Senescence · 2 hours

     Differentiate between maturity, ripeness, and senescence. Explain the physiological and horticultural maturity. Understand climacteric and non-climacteric fruits.

6. Week 6Module 2: Effect of Environment on Maturity, Ripening and Senescence

   • Unit 2: Environmental Factors Affecting Maturity, Ripening and Senescence · 2 hours

     Identify environmental factors affecting maturity. Analyze the impact of nutrient availability, water availability, and sunshine hours. Discuss factors affecting ripening and senescence.

7. Week 7Module 2: Effect of Environment on Maturity, Ripening and Senescence

   • Unit 3: Uniqueness of Tropical Environment · 2 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.

8. Week 8Module 3: Physical and Chemical Indices of Quality

   • Unit 1: Physical and Chemical Indices of Quality in Fruits, Vegetables and Flowers · 2 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.

9. Week 9Module 3: Physical and Chemical Indices of Quality

   • Unit 2: Physical and Chemical Indices of Quality in Seeds · 2 hours

     Identify physical and chemical quality attributes of seeds. Distinguish between grains and seeds. Discuss high viability, good vigor, and seed integrity.

10. Week 10Module 4: Fundamental of Crop Storage and Transportation

    • Unit 1: Seed Storage and Factors Affecting Shelf Life · 2 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.

11. Week 11Module 4: Fundamental of Crop Storage and Transportation

    • Unit 2: Traditional Methods of Vegetable Processing and Storage · 2 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.

12. Week 12Module 4: Fundamental of Crop Storage and Transportation

    • Unit 3: Ideal Atmosphere for Storing Fruits, Vegetables Flowers and Other Crop Produce · 2 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.

13. Week 13Module 4: Fundamental of Crop Storage and Transportation

    • Unit 4: Controlled Environment for Transit – Long Term Storage · 2 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 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.