DEGREE PROGRAMS  Associate's Degree (Short Cycle)  Bachelor’s Degree (First Cycle)  Master’s Degree (Second Cycle)

Course Description Course Name : Post-Harvest Physiology and Marketting of Horticultural Crops Course Code : BBP409 Course Type : Compulsory Level of Course : First Cycle Year of Study : 4 Course Semester : Fall (16 Weeks) ECTS : 4 Name of Lecturer(s) : Prof.Dr. ÖMÜR DÜNDAR Learning Outcomes of the Course : Knows basic principles in storage of horticultural crops Knows metabolic process in development, maturing and post-harvest Knows different storage systems Knows packaging and transport techniques Knows physiological and fungal rotts in horticultural crops Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The aim of this course is teaching storage, factors affecting on storage and marketting of Horticultural crops Course Contents : This course concentrates on harvest, metabolic processes in post-harvest, storage systems and supplies, different storage techniques and pre-cooling Language of Instruction : Turkish Work Place : Classroom and laboratories of Department of Horticulture, Faculty of Agriculture, University of Cukurova   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Introduction to storage and marketting of horticultural crops, aims and aspects of storing vegetables and fruits. Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 2 Morphological changes during development and maturing in horticultural crops Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 3 Chemical changes Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 4 Respiration, and facts affecting respiration process Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 5 Fruit flesh firmness, total soluble solids, acidity Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 6 Factors affecting cooling process, cooling in mechanical methods Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 7 Modern cooling techniques Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 8 Mid-term examination Preparation to mid-term exam Written exam 9 Harvesting and marketting in temperate zone fruits, stone fruits, berries and citrus Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 10 Packaging of fruits and vegetables in modified atmospheric package Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 11 Storage of fruits and vegetables in modified atmospheric conditions. Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 12 Ethylene biosynthesis Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 13 Packaging materials used in fruits and vegetables Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 14 Advantages and disadvantages of mechanical and hand harvesting in fruits and vegetables Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 15 Fresh cut physiology Reading of the papers about the lecture Straight narrative technique, power point presantation and discussion 16/17 Final exam Preparation to final exam Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  -Kader, A.A. 1992. Postharvest Technology of Horticultural Crops. Unıv.Calif. Publ. 3311  Notes prepared by using different sources and transferred to electronic media, presentation, enriched with photos  -Wills, R.B.H. et al., 1989. Postharvest .Avi Book. New York  -Karaçalı, I. 1990. Bahçe Ürünlerinin Muhafazası ve Pazarlanması. E.Ü. Basımevi İzmir Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 0 40 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 To have sufficient theoretical knowledge in basic engineering and agricultural engineering 2 2 To have sufficient theoretical knowledge in basic horticulture and also fruit, vegetable, vitis and ornamental growing and breeding subjects 5 3 To have technical kknowledge in subjects related to horticulture 3 4 Finding the source of environmental, biological, technical and economical problems in horticulture those reduce yield and quality and developing solutions based on researches 5 5 To define, entitle and grow fruit, vegetable, vineyard and ornamentals 5 6 Breeding in Horticulture, developing new cultivars and producing propagation materials of new developed varieties 4 7 Using and applying biotechnology in horticulture 2 8 Applying methods for preserving genetic resources and environment for sustainable usage in horticulture 3 9 Irrigation, fertilization, defining pests and diseases, considering and assaying changes after post-harvest storage in horticulture 5 10 Obatining data in horticulture, researching, considering, recording, consulting and expert ability, project writing and applying 3 11 Recognizing different roles those enchance the individual skills and undertaking role as a member of the work team and having skills in terms of team work under different conditions 2 12 Accessing to the relevant information for the purpose, analytical thinking and planning, questioning, having an exploratory and creative vision and using the obtained knowledge for the benefit of society 4 13 Transfering knowledge to filed working people with different levels, concacting, data presenting. Moreover updating theirselves in terms of science, culture, art and social areas regarding their individual interest and skills. 4 14 Establishing-managing orchards, greenhouses and vineyards 4 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 2 28     Out of Class Study (Preliminary Work, Practice) 14 4 56 Assesment Related Works     Homeworks, Projects, Others 0 0 0     Mid-term Exams (Written, Oral, etc.) 1 10 10     Final Exam 1 12 12 Total Workload: 106 Total Workload / 25 (h): 4.24 ECTS Credit: 4