NPLK14014U Fruit and Berry Crop Physiology and Quality
The focus is on management of fruit growth and fruit quality
based on an understanding of the relationships between the growing
techniques, the cultivar and the
physiological background. Similarities and differences among
fruit crop types (tree, bush, cane, herbacious), with regard
to growing conditions and importance of yield and quality
components are discussed. Emphasis is on temperate fruits,
nuts, berries and fruit vegetables, grown mainly in open field or
in tunnel systems.
The course also addresses examples of the genetic and quality
variation among cultivars and the importance of different quality
attributes depending on intented postharvest use (fresh
consumption, cooking, juice processing). The reference growing
systems are the common commercial systems including organic
growing, but elements with relevance for small scale/home gardening
are also included.
In general the crop specific aspects of the following main topics
will be covered:
- Yield and quality components and determinants (organ development
and interactions)
- Dry matter and nutrient allocation among sources and sinks in
fruiting plants (carbon and nutrient balances)
- Control of vigour and shape of plants (pruning and management of
nutrients and irrigation)
- Effects of preharvest factors and stresses (climate, a-biotic or
biotic) on internal and external quality of fruits
- Content and development of secondary and bioactive compounds in
fruits
- Maturation, ripening and assessment of optimal harvest and
quality aspects in fruit crops.
- Post harvest usability (fresh consumption, cooking,
juice and industry processing) and sensory aspects of
different cultivars and fruit types. Special attention is given to
production and quality of fruit juices.
Similarities and differences among and within species are evaluated
with emphasis on species belonging to temperate fruits, nuts and
fruit vegetables. Biotechnological aspects are addressed at a
limited level.
The course is targeted to students interested in Plant Science (Horticulture and Agriculture) and Food Science students who are particularly interested in fruit and berry crops and the quality and use of the raw materials/food products these crops provide.
Knowledge
- Summarize the physiological and technological basis for
production of fruiting crops (pit- stone- cane- and bush fruits,
other berries, nuts and fruit vegetables such as tomato and
cucumber)
- show overview of development and quality of the fruit organs and
how and why it varies with genotype and preharvest growing
conditions
- identify and describe the variation among major and special
cultivars of fruits and berries used in terms of development and
quality parameters.
- reflect about the importance of fruit and berries for human
health and specific aspects of food quality.
Skills
- Apply basic knowledge of physiology and biochemistry from plant
and food science at the whole plant level.
- analyse a fruiting crop based on the individual crop specific
yield and quality components.
- explain how and why different growing conditions and techniques
are used in the fruit industry and how it affects plant growth and
product/fruit quality.
Competences
- analyse the choices made by growers and industry with regard to
methods used to obtain optimal productivity and product quality.
- discuss trade offs, such as between sensory quality and
storability, or between pesticide use and organic
growing
Literature lists will be available from the course responsible.
The practicals will be made in groups, while the individual student is given the opportunity, in a major report written throughout the course, to focus on an area of special interests. Thus individual competences with emphasis on either fruit growing physiology or fruit quality aspects of fruits as raw materials for industry processing or fresh consumption can be developed. The topic of the major report are to be presented to the class in a short lecture based on a selected journal paper.
2 or 3 excursions will be arranged in connection with the different course subjects.
- Category
- Hours
- Colloquia
- 5
- Excursions
- 21
- Lectures
- 35
- Practical exercises
- 30
- Preparation
- 40
- Project work
- 75
- Total
- 206
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- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 minutterWritten assignment, ca. 3 ugerThe portfolio includes a major report and 2 out of 4 additional products (e.g. exercise reports or presentation)
Weight of exam components: Evaluation of major report 50 %, oral examination in portfolio contents and curriculum 50%. - Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
One internal examinator.
Criteria for exam assesment
see the learning outcome
Course information
- Language
- English
- Course code
- NPLK14014U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 1
- Schedule
- A (Tues 8-12 + Thurs 8-17)The course is based at the KU campus in Taastrup in the Pometum.
- Continuing and further education
- Study board
- Study Board of Natural Resources and Environment
Contracting departments
- Department of Plant and Environmental Sciences
- Department of Food Science
Course responsibles
- Torben Bo Toldam-Andersen (4-796779664575716a7333707a336970)
Lecturers
Torben Bo Toldam-Andersen
Mikael Agerlin Pedersen
+ quest lectures