Postharvest Management and Primary Food Processing
AGRI30148Y(5)
40
80
4
Description
Postharvest physiology. Maturity assessment of different fruits and vegetables. Causes and types of postharvest losses. Harvesting and postharvest handling methods for different produce. Post-harvest loss reduction technology: commodity treatments and environmental control. Fruit ripening: changes during ripening, recommended conditions, commercial practices Quality and safety of fresh horticultural produce. Packaging of horticultural products. Storage of horticultural produce. Minimal processing of horticultural products. Primary processing of cereals and legumes. Slaughtering of food animals. Post-catch handling of seafood. Primary processing of animal products: eggs and milk. Quality and safety of primary food products.
