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Course Information

Course Name
Turkish Meyve ve Sebzelerin hasat sonrası fizyolojisi
English Postharvest Phy of Fruit&Veget
Course Code
GID 607E Credit Lecture
Semester 1
3 3 - -
Course Language English
Course Coordinator Gürbüz Güneş
Gürbüz Güneş
Course Objectives 1. To teach postharvest biochemical and physiological changes in fresh fruits andvegetables in great detail so that students can use the knowledgeacquired from thecourse in their research and also in practical applications at their work after graduation.
2. To teach factors affecting these changes and technologies applied to fresh fruits andvegetables for maintenance of quality, prevention of postharvest losses and value addedproducts.
3. To develop ability for students to develop ability to do in-depth literature search, writea review paper and do a short presentation.
Course Description Fresh fruits and vegetables have living tissues in which complex biochemical and physiological reactions take place. These reactions determine the storage life and quality of harvested fruits and vegetables. This course teaches the postharvest changes in fresh fruits and vegetables, factors affecting them, and technologies applied to control them for extension of storage life and retention of premium quality.
Course Outcomes
Required Facilities
Other References 1. Journal articles
2. Pareek, S. 2016. Postharvest Ripening Physiology of Crops. CRC Press 2016
3. Siddiqui, MW. 2016. Eco-Friendly Technology for Postharvest Produce Quality. Elsevier Inc.
4. Bowes, BG and Mauset, JD. 2008. Plant Structure - A Color Guide. Tylor & Francis Group LLC.
5. Siddiqui, MW. 2015. Postharvest Biology and Technology of Horticultural Crops, Principles and Practices for Quality Maintenance. Apple Academic Press.
6. Wills, RB and Golding J. 2015. Advances in Postharvest Fruit and Vegetable Technology. CRC Press.
7. Yildiz, F. and Wiley, R.C. 2017. Minimally Processed Refrigerated Fruits and Vegetables. Springer
8. Kays, S.J. 1997. Postharvest Physiology of Perishable Plant Products. Exon Press, Athens, Ga.
9. Lamikanra, O., Imam, S., and Ukuku, D. 2005. Produce Degradation: Pathways and prevention. CRC Press, Boca Raton.
10. Valero, D. and Serrano, M. 2010. Postharvest Biology and Technology for Preserving Fruit Quality. CRC Press, Boca Raton.
11. Jerry A. Bartz, J.A. and Brecht, J.K. 2003. Postharvest PhysioIogy and Pathology of Vegetables. Marcel Dekker, New York
12. Raven, P.H., Evert, R.F. and Eichhorn, S.E. 1986. Biology of Plants. Worth Publishers, Inc. New York.
13. Anderson, J.W. and Beardal, J. 1991. Molecular Activities of Plant Cells: an introduction to plant biochemistry. Blackwell Scientific Publications, London.
14. Fennema, O.R. 1985. Food Chemistry. Marcel Dekker Inc, New York.
15. Lehninger, A.L., Nelson, D.L., and Cox, M.M. 1997. Principles of Biochemistry, 2nd Edition. Worth Publishers, New York, NY.
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