The Mediterranean region is renowned for its rich variety of fruit and vegetable products, many of which are highly perishable and sensitive to postharvest conditions. Maintaining their quality and identity through proper handling, storage, and transportation is essential for meeting consumer expectations and market demands.
This course introduces students to the fundamental principles of postharvest physiology and technology for horticultural commodities. Students will explore factors that affect shelf life, quality, and preservation of fruits and vegetables, with a focus on practices used throughout the Mediterranean basin. Emphasis is placed on practical applications, with examples drawn from industry and current commercial practices. Students will develop the skills to evaluate postharvest solutions and apply innovative technologies in real-world scenarios, preparing them for roles in the fresh produce and supply chain sectors.
