Instructor: Dr. Susan Han, Associate Professor
Course Description: This course will include an introduction to the environmental and biological factors that contribute to postharvest loss of fruits and vegetables, commercial procedures of harvesting, handling, and storage of horticultural commodities, and specific handling information for commodities of various plant organs. Small-scale handling practices will be emphasized.
Required texts: None
Grading scheme-Grade will be based on:
- First exam (15%)
- Second exam (15%)
- Third exam (15%)
- Fourth exam (15%)
- Active learning activities (40%)
- Exams. Exams will be a combination of different types of questions, including some problem-solving questions concerning real-world postharvest problems.
- Active learning assignments. Active learning assignments will be created to provide students with hands-on experience for some of the concepts discussed in the course. An example of an active learning assignment includes a description of an experimental design so students can set up an experiment at home that is related to the concepts learned in lectures. Other active learning assignments might involve a real-world postharvest problem and students will be asked toresolve the issue. Reports will be submitted through the course management website. The due date of each assignment will be announced on the course management system.
|Environmental and biological factors|
|1||An overview of postharvest losses|
|2||Role of respiration in postharvest losses|
|3||Role of ethylene in senescence, postharvest losses and in fruit ripening|
|4||Role of temperature in respiration, senescence, fruit ripening, and postharvest
|5||Role of humidity in postharvest water loss|
|Commercial Practices and Procedures|
|7||Harvesting and handling systems|
|Commercial handling of various plant organs|
|11||Handling grapes and berries|
|12||Handling stone fruits|
|13||Handling leafy vegetables|
|14||Handling root crops|
|15||Handling flower and stem vegetables|
|16||Handling fruit and seed vegetables|
|17||Handling of subtropical and tropical fruits|
This class is part of the Sustainable Food and Farming Online Certificate Program and will count toward the Associate of Science degree as well as the Online B.S. degree. Online classes cost $482/credit.
To begin planning for the future, see….
NOTE: The UMass Sustainable Food and Farming Certificate has been declared eligible for Veterans Educational Benefits. For instructions see: Veterans Benefits.
If you are not interested in earning college credit, there are many non-credited workshops and short courses you can take outside of the university. For a list see: non-university workshops and courses.