HORT 3001 Postharvest
Credit Points 10
Legacy Code 300869
Coordinator Chris Cazzonelli Opens in new window
Description This subject 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.
Student Contribution Band HECS Band 1 10cp
Check your fees via the Fees page.
Level Undergraduate Level 3 subject
This subject 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.
The following table summarises the standard assessment tasks for this subject. Please note this is a guide only. Assessment tasks are regularly updated, where there is a difference your Learning Guide takes precedence.
|5 quizzes (20 mins each) 4% weighting each
|4 practical reports (1,000 words each). 10% weighting each.