QUALITY OF FRUIT PRODUCTS

Academic Year 2024/2025 - Teacher: CHIARA CATALANO

Expected Learning Outcomes

Knowledge and comprehension: The course is composed by a general part in which the concept of fruit quality and how this could be affected by the harvest and post-harvest techniques will be dissected and by a special part in which either the peculiarities in terms of post-harvest management of the most important fruit crops and the most important national and Sicilian DOP will be discussed.

Applying knowledge and comprehension: The course will cover the principal notions on the valorisation of fruit crops cultivated in the Mediterranean, continental and subtropical areas. The principal metabolomic, organoleptic and qualitative changes occurring during ripening will be analysed toward an optimal management of the supply and storage of fruits.

Independence: Course is also based on exercitation through test with multiple choices to help the students improving their maturity on the topics of the course.

Communication skills: The change of opinions in the class during the lectures will help the student in acquiring critical sense and the appropriate technical lenguage.

Learnign skills: At the end of the course, thanks also to the exercitations and the intermediate exam, the student will develop deep insights on the topics of the course and will improve the communication skills both in terms of techinical lenguage and in the capacity to organize and structure a talk on the topic of the course.

Course Structure

The course consists in 28 hours of lectures and 42 hours of practical activities (focus on specific topics related to the object of the course and/or technical visit).

In compliance with current regulations, students can request a meeting to arrange different strategies based on specific needs.

Students can refer also to prof. Anna De Angelis (contact person for CInAP, center for inclusivity and disability services).

Required Prerequisites

Basic knoweldge of vegetal biology.

Attendance of Lessons

Attending the lectures is not mandatory, but strongly encouraged.

Detailed Course Content

• Course objectives

General part:

• Fruit quality and biotechnology for a sustainable fruit production

• Fruit ripening and harvest

• Fruit transport and logistic management

• Rules, certification and labelling of fruits

Special part:

• Apple and Pear

• Stone fruits

• Table grape

• Citrus

• Strawberry

• Tropical and subtropical fruits

• Kiwifruit

• National and International PDO

Textbook Information

Gestione della qualità e conservazione dei prodotti ortofrutticoli. By Giancarlo Colelli e Paolo Inglese. Edagricole Università e Formazione (Book 1).

Fruit Quality and Its Biological Basis, by M. Knee, Blackwell edition (Book 2).

Author	Title	Publisher	Year	ISBN
Giancarlo Colelli, Paolo Inglese	Gestione della qualità e conservazione dei prodotti ortofrutticoli	Edagricole	2020	8850655657

Course Planning

	Subjects	Text References
1	Course objectives	Book 2, Chapter 1
2	Fruit quality	Book 2, Chapter 1
3	Sensorial aspects related to fruit quality	Book 2, Chapter 1
4	Quality evaluation	Book 2, Chapter 1
5	Quality and food security	Book 2, Chapter 1
6	Nutritional quality	Book 2, Chapter 1
7	Influenze of pre-harvest techniques in the fruit quality	Book 2, Chapter 1
8	Ripening and senescence processes	Learning material provided by the teacher
9	Ripening indexes	Book 2, Chapter 6-7-8
10	The role of ethylene in the post-harvest physiology of the fruits	Book 2, Chapter 5
11	The role of temperature and relative humidity during post-harvest	Book 2, Chapter 5
12	Cold storage	Learning material provided by the teacher
13	Fruit transport and logistic management	Learning material provided by the teacher
14	Food waste use	Learning material provided by the teacher
15	LCA analysis of the main food chains	Learning material provided by the teacher
16	Rules, certification and labelling of fruits	Learning material provided by the teacher
17	Apple and Pear	Learning material provided by the teacher
18	Stone fruits	Learning material provided by the teacher
19	Table Grape	Learning material provided by the teacher
20	Citrus	Learning material provided by the teacher
21	Strawberry	Learning material provided by the teacher
22	Tropical and subtropical fruits	Learning material provided by the teacher
23	Kiwifruits	Learning material provided by the teacher
24	National and international PDO	Learning material provided by the teacher

Learning Assessment

Learning Assessment Procedures

The evaluation will be carried out through an optional written exam (prova in itinere) that will take place during the course followed by an oral exam at the end of the course. For both exams, the evaluation will be based on the knowledges on the specific topics of the course developed by the student. The ability of presenting the topics with adequate language properties.

The marks reflect the student preparation as outlined below:

<18

Knowledge and comprehension of the topic: significan lacks in comprehension

Analysis skills: Not adequate with frequent generalisations

Proper use of references: Not appropriate

18-20

Knowledge and comprehension of the topic: barely sufficient

Analysis skills: barely sufficient

Proper use of references: barely sufficient

21-23

Knowledge and comprehension of the topic: Fairly satisfactory

Analysis skills: able to perform correct analysis

Proper use of references: use of standard reference

24-26

Knowledge and comprehension of the topic: satisfactory

Analysis skills: good analysis skills, topics are presented with coherence

Proper use of references: use of standard reference

27-29

Knowledge and comprehension of the topic: good

Analysis skills: remarkable analysis skills

Proper use of references: remarkable use of references

30-30L

Knowledge and comprehension of the topic: Excelent

Analysis skills: excelent analysis skills

Proper use of references: deep understanding of the relevant references

Examples of frequently asked questions and / or exercises

Describe the stages composing the ripening process.

Describe the concept of fruit quality for tree crops.

Describe the maturation indexes applied in a specific fruit crop.

Degree Course in

Catering and logistic science and technology of the Mediterranean food