1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF AGRICULTURE
  3. GARDEN PLANTS DEPARTMENT
  4. 523 HORTICULTURAL CROPS
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
BBT 222PRESERVATION AND MARKET PREPARATION OF HORTICULTURAL PRODUCTS2 + 04th Semester3

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective To give theoretical and practical information about the physiology of horticultural crops development, biochemical structure and change, harvesting and cold storage.
Course Content Horticultural Products and General Properties, Development of Structure and Organs, Biochemical Structure and Change (Water, Mineral Substances, Carbohydrates, Nitrogenous Substances and Oils), Biochemical Structure and Change (Phenolic Substances, Vitamins and Color Substances), Physiological Developments (Respiration), Physiological Developments (Volatile Aromatic Substances, Fruit Ripening, Absission), Factors Affecting Development in the Pre-Harvest Period, General Introduction to the Preservation of Horticultural Products, Packaging Systems, Packages, Effective Environmental Factors in the Post-Harvest Period and Factors Affecting Resistance in Preservation, Preservation Systems, Some Post-Harvest Applications in Horticultural Products, Physiological and Pathological Storage Deterioration and Control, Market Preparation Techniques will be explained.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1To be able to follow product developments in different products.
2To be able to determine the correct harvest time of horticultural crops.
3To be able to take precautions for quality losses that occur according to structural changes in horticultural crops.
4Ability to preserve different garden products.
5To be able to identify problems in refrigeration technology.
6To be able to make different post-harvest applications.
7To be able to detect deterioration in products during storage.

COURSE'S CONTRIBUTION TO PROGRAM
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ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)10330
Mid-terms133
Final examination133
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes