postharvest physiology

1. HORTI 8
Post harvest physiology, handling and storage of horticultural crops

2. Physiology/Biochemistry
• Biological basis for postharvest practices,
emphasizing biotic and abiotic factors (e.g.,
maturity, temperature, humidity, gaseous
atmosphere, ethylene, gene action and
regulation, etc.) which affect metabolism,
senescence, stress-induced physiological
disorders and quality of harvested horticultural
products.

3. Postharvest Technology
• Principles, application and limitation of methods and
special techniques such as "common" and controlled
atmosphere storage, pre-cooling, and high humidity
storage; some modern instrumentation for assessing
quality such as for volatile analysis, packing line
technology; novel ethylene antagonists (e.g. 1-MCP),
phospholipase D inhibition technology etc., to extend
shelf-life of horticultural products.

4. Fundamental Nature of
Perishable Products
• Aspects of Deterioration;
• Introduction to Postharvest Facility;
• Value of Ontario Storage Industry

5. Aspects of Deterioration

6. Introduction to Postharvest
Facility

7. Value of Ontario Storage
Industry

8. Maturation and Development
• Introduction and Terminology;
• Deciding Harvest Maturity;
• Fruit Development and Maturation

9. Metabolism of Harvested Products /
Metabolic Control Mechanisms
• Respiratory Metabolism – Overview;
• Stress in Harvested Products;
• Metabolic Control by Temperature;
• Alternative Respiration;
• Metabolite Channeling

10. Ethylene Physiology
• Biosynthesis and Measurement of Ethylene;
• Ethylene Biosynthesis;
• Role of Ethylene in Fruit Tissues;
• Ethylene, ACC, and the Climacteric;
• Exogenous Ethylene;
• Control of Ethylene by O2 & CO2;
• Stress, Auxins and Ethylene;
• Measurement of Ethylene;
• Properties of Ethylene;
• Developmental and Physiological Effects;
• Postharvest Uses of Ethylene;
• Sources of Ethylene;
• Undesirable Effects of Ethylene;
• Developmental Changes Induced by Ethylene;
• Cellular and Molecular Modes of Action;
• Ethylene Binding and Perception in Plants;
• 1-Methylcyclopropene (1-MCP);
• Ethylene and Biotechnology;
• Summary

11. Cooling Horticultural
Commodities
• Heat and Temperature;
• Need for Cooling;
• Cooling of Produce;
• Principles of Temperature Control of Postharvest Deterioration,
• Water relations

12. Gas Exchange and Movement
• Forces Driving Movement;
• Movement and Exchange of Gases;
• Gas Exchange & Atmospheric Stress

13. Oxidative Stress Physiology
• Active oxygen species;
• Effects of postharvest procedures on oxidative stress;
• Senescence and ethylene;
• Antioxidants;
• Mitochondrial electron transport – Alternate oxidase;
• Postharvest treatments to control oxidative stress,
• Physiological Disorders

14. Controlled Atmosphere Storage
of fruits, vegetables and flowers

15. Phospholipase D inhibition
Technology for enhancing quality
and shelf life

16. Other technologies for
enhancing quality and shelf life