The present course deals not only with postharvest physiology but also on postharvest handling practices, management systems, and technological advances. Crops covered include horticultural perishables, fruits, and vegetables. In due time, the course shall include in its crop coverage the cut ornamentals whose postharvest behavior and handling requirements do not vary much from those of fruits and vegetables.
This course prepares to further substantiate the knowledge gained and initiate skill acquisition by the students, many topics discussed here have corresponding laboratory exercises or experiments. It is expected that after finishing the course, the students become skillful of what postharvest physiology and technology of perishables are all about and can identify, institute, and/or innovate interventions to solve a particular postharvest problem in the country.
- Faculty: Marilou Benitez
- Faculty: Aljay Valida
- Faculty: Joy Codog
- Faculty: Jacquilyn Golle
- Faculty: Reyno Vicente Guirindola
- Faculty: Roden Troyo