SylbV01-00-00. pmd

Total
100
*Compulsory among major courses

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Horticultural Sciences–Post-harvest Management
499
Course Contents
Ph.D. (Hort.) in Post-harvest Management
I. Course Title
: Ripening and Senescence of Fruits and Vegetables
II. Course Code
: PHM 601
III. Credit Hours
: (1+1)
IV. Why this course ?
Fleshy fruit experiences profound physiological, biochemical, and structural
modifications during ripening to facilitate seed dispersal and to become attractive
and nutritious for human consumption. The metabolic networks regulating fruit
ripening are very complex, and ethylene appears to be a key factor acting in concert
with other environmental signals and endogenous factors. The classical distinction
between climacteric and nonclimacteric ripening is now questionable, as different
patterns of synthesis and sensitivity to ethylene may operate in the ripening of
different fruits. In recent years, much progress has been done in the characterization
of the main biochemical pathways implicated in the different ripening-associated
processes and in the identification of key genes controlling these events. This course
highlights current understanding and advances in the regulation of fruit ripening
and key metabolic pathways associated with the different ripening-related processes,
with emphasis on their impact on fruit quality.
V. Aim of the course
To impart knowledge about physiological and molecular changes during senescence
and ripening.
VI. Theory
Unit I:
Environmental factors influencing senescence, ripening and post
harvest life of fruits, flowers and vegetables.
Unit II:
Molecular mechanism of senescence and ageing.Physiological,
biochemical and molecular aspects of senescence and fruit ripening.
Senescence associated genes and gene products.