Lagerung von gartenbaulichen Produkten

Students will learn the physiological, biochemical, microbiological and chemical processes in horticultural products of various origin, which occur after the harvest, during storage, and transport (such as perspiration, respiration, ripening, stress, aging, senescence, discoloration, wilting, mass loss etc.). They recognize characteristic symptoms on the horticultural products and learn an appropriate range of methods and the conditions that lead to an extension of the shelf life and to preservation of freshness and quality as a function of plant material and the intended purpose. They are aware of the potential causes of spoilage and losses after harvest and during storage and can classify them. They know the factors that influence the postharvest behavior, e.g. the genetic potential, environmental conditions, cultivation methods, maturity, postharvest treatments, storage conditions, and postharvest technology. They handle with storage technologies, their types, regulatory systems, equipment design, indoor climate, loading facilities, mechanization of operations, packaging, sorting species and hygienic requirements. They are able to apply the acquired knowledge in the daily life.