Department of Food 
Science & Human Nutrition

Postharvest Diseases of Fruits and Vegetables

Content

Concept of disease Symptoms and signs of postharvest diseases Major plant pathogenic causes and epidemiology of postharvest diseases [fungi oomycetes, bacteria, viruses] Non-parasitic causes (adverse temperature, humidity, and nutritional conditions; environmental toxic factors; transportation, storage, and distribution conditions) Major postharvest diseases of fruits and vegetables Diagnosis of postharvest diseases Management of postharvest diseases (pre-harvest and postharvest)

Learning results

The course learning outcomes, specific knowledge, skills and competences of an appropriate level, which the students will acquire with the successful completion of the course are described.

Consult Appendix A 

  • Description of the level of learning outcomes for each qualifications cycle, according to the Qualifications Framework of the European Higher Education Area
  • Descriptors for Levels 6, 7 & 8 of the European Qualifications Framework for Lifelong Learning and Appendix B

Guidelines for writing Learning Outcomes 

On completion of this course, students should be able to:

• Identify disease symptoms

• Recognize major plant pathogens on plant tissues and/or under light microscope

• Describe the ecology, spread, symptoms and control of plant pathogens

• Explain the transmission, detection, identification and control of plant viruses

• Outline the events of plant – pathogen interactions • Describe the factors that influence the disease outcome

Bibliography

Suggested bibliography: Post-Harvest Diseases and Disorders of Fruits and Vegetables By Anna L. Snowden DOI https://doi.org/10.1201/b18215 - Related academic journals: Postharvest Biology and Technology https://www.sciencedirect.com/journal/postharvest-biology-and-technology

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
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