This unit of study covers topics on the production of high quality food from perennial fruit crops, wine grapes, vegetables. It also covers the key aspects of the postharvest handling and quality assurance of fresh produce. At the end of this unit students are expected to have a detailed understanding of these areas of horticultural food production and be able to discuss related literature and the physiological principles underlying the commercial success of these horticultural enterprises. Students will also gain research and enquiry skills through research based practical sessions and assignments.
Two 1-hour lectures; one 3-hour practical/workshop per week
One 3-hour exam (55%), three assignments (45%).
Recommended reading: Louis Glowinski (2008) The complete book of fruit growing in Australia. Lothian Books, Westwood, M.N. (1993) Temperate-zone pomology. Timber Press Inc. Jackson, J.E (2003) Biology of apples and pears. Cambridge University Press. Gopinadhan Paliyath et al. (Ed.) (2008) Postharvest biology and technology of fruits, vegetables, and flowers. Oxford: Wiley-Blackwell. Decoteau, D/. R (2000). Vegetable Crops. Upper Saddle River, NJ: Prentice Hall
72cp of 1000-3000 level units