HRT 403: Handling and Storage of Horticultural Crops

Course Code: HRT 403

Credits and Offerings

3 credits (3 lectures per week)
Fall semester of every year

Course objectives

HRT403 is a middle level course that describes the basic principles of postharvest biology and technology. The aim is to outline the biological processes that occur in horticultural crops after harvest that directly impact product quality and the practical strategies that are used to reduce rates of postharvest decay and maintain quality. The course integrates basic biological knowledge with industry practices and introduces current research topics. The course is focused on examining the key concepts of postharvest biology that can be applied to multiple crops rather than exhaustively detailing handling and storage criteria for specific crops. A key underlying principle of the course is its relevance to society, as it relates to us as consumers, but also more broadly to global food supplies, food waste, and food security. After completing this course, students will have greater appreciation for how horticultural products get from the grower to the table and the storage and treatment procedures that are employed to make these products last longer while maintaining quality and food safety.

Topics

HRT403 covers a range of fundamental science topics related to the physiological, molecular and biochemical processes that impact postharvest quality of horticultural crops, including respiration, ethylene physiology, water relations, compositional changes, and the regulation of fruit ripening and senescence. In addition, a range of applied topics are covered, including harvesting and packing house operations, temperature management, packaging, and food safety.

Activities

Class meets three times per week (M, W, F) and includes a combination of traditional lectures, interactive discussions, case studies, and student presentations. The course includes varied assignments, including exams, writing assignments, and data interpretation exercises.