School Of Science And HealthPostharvestWestern Sydney University Unit Code: 300452.2
Discipline: HORTICULTURE
Student Contribution Band: 2
Level: 2
Credit Points: 10
Assumed Knowledge
This unit assumes that students have a basic knowledge of biology, plant morphology and anatomy, chemistry and mathematics. Students are also assumed to be familiar with the World Wide Web and the tools for database searching and basic computer packages such as WORD and EXCEL.
Equivalent Units
HT203A - Introduction to Postharvest
About this Unit
This unit explores the factors affecting the retention of quality of fresh fruit, vegetables and cut flowers from grower to consumer. Topics include: the role of fresh produce for the health and happiness of people; the growth and maturation and physiology of fresh produce; the importance of managing temperature and relative humidity of the storage environment; the responses of fresh produce to changes in temperature and water loss; the role of ethylene in fruit ripening and senescence; the practical issues of assessing harvest maturity; packaging; distribution and the control of postharvest diseases and pest and the concepts of market access.