SylbV01-00-00. pmd

I. Course Title
: Postharvest Physiology and Biochemistry of
Perishables
II. Course Code
: PHM502
III. Credit Hours
: (2+1)
IV. Why this course ?
Immediately after harvesting, vegetables and fruits are subjected to the active
processes of degradation. Numerous physiological and biochemical processes
continuously change the original composition of the crop until which decrease the
shelf life of the produce. Postharvest physiology is the scientific study of the
physiology of living plant tissues after picking. It is very much necessary to learn
about it as has direct applications to postharvest handling in establishing the
storage and transport conditions that prolong shelf life. Hence this customized
course.
V. Aim of the course
To impart comprehensive knowledge on physiology of horticultural produce after
harvest and to understand different physiological processes like respiration ripening
The course is organized as follows:
No
Blocks
Units
1
Biochemistry of perishable
I.
Structure and composition of horticultural
produce
II
Biochemical Changes after harvest

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Horticultural Sciences–Post-harvest Management
481
2
Postharvest physiology of
I
Maturity, Ripening and respiration
perishables
II
Respiratory climacteric and transpiration
III Factors affecting shelf-life
VI. Theory
Block 1:
Biochemistry of perishables
Unit I:
Introduction, biochemical structure and composition of fruits, vegetables
and ornamentals.
Unit II:
Biochemical changes during development and ripening. Structural
Deterioration of the Produce-cell wall degradation, change in membrane
lipid.: Biosynthesis of ethylene and its regulation. Ethylene action and
ripening processes, its perception-action and regulation.