Dersin Adı

Meyve ve Sebzelerin Hasat Sonrası Fizyolojisi

İngilizce Adı

Postharvest Physiology of Fruits and Vegetables

Dili

İngilizce

Türü

Seçimli

Kodu

GID 607E

Kredisi

(3-0) 3

Yarıyılı

Güz

Öğretim Üyesi

Yrd. Doç. Dr. Gürbüz Güneş

Anabilim Dalı / Programı

Gıda Mühendisliği / Gıda Mühendisliği

Amacı

Fresh fruits and vegetables have living tissues in which complex biochemical and physiological reactions take place.  These reactions determine the storage life and quality of harvested fruits and vegetables.  This course teaches the postharvest changes in fresh fruits and vegetables, factors affecting them, and technologies applied to control them for extension of storage life and retention of premium quality.

Contents

Respiratory metabolism ; Ethylene biosynthesis and action ; Changes in cell wall and texture ; Pigments and flavors ; Changes in vitamins, organic acids; and lipids ; Changes in phenolics; Physiology of senescence ; Senescence, physiological and microbiological disorders ; Minimally processed fresh-cut fruits and vegetables ; Effects of minimal processing on biochemical changes ; Postharvest treatments to increase storage life ; Cold storage practices: chilling injury, freezing injury ; Controlled atmosphere storage ; Modified atmosphere packaging ; Use of ionizing radiation on fresh produce

Kaynaklar

Kays, S.J. 1997. Postharvest Physiology of Perishable Plant Products. Exon Press, Athens, GA, USA.
Ooraikul, B. & M.E. Stiles. 1991.  Modified atmosphere packaging of food. Ellis Horwood, NY.
Shewfelt, R.L. & S.E. Prussia. 1993. Postharvest handling : a systems approach. Academic Press, San Diego.
Uritani, I., Garcia V.V., and E.M.T. Mendoza. 1994. Postharvest biochemistry of plant food-materials in the tropics. Japan Scientific Societies Press. Tokyo.
Thompson, A.K. 1996. Postharvest technology of fruit and vegetables. Blackwell Science. Oxford: Cambridge, Mass.