Foods of plant origin |
Code
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118956 |
Language
|
ITA |
Type of certificate
|
Profit certificate
|
Module: Tree fruit productions
(objectives)
The course aims to define the multiplicity of the meaning of the concept of quality of fruit production and to provide knowledge of the main factors controlling the quality of products during the production cycle. In relation to the main types of woody agricultural crops, the aspects of biology and developmental physiology most responsible for quality determinism will be addressed, as well as the aspects of cultivation techniques most appropriate for the sustainable production of quality fruit in relation to environmental conditions and limitations and market needs.
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Language
|
ITA |
Type of certificate
|
Profit certificate
|
Credits
|
6
|
Scientific Disciplinary Sector Code
|
AGR/03
|
Contact Hours
|
48
|
Type of Activity
|
Related or supplementary learning activities
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Teacher
|
Cristofori Valerio
(syllabus)
Description of the fruit nursery and plant certification. Organography in the different fruit species. Main aspects of pollination, fruit set and fertilisation in the different species. Parthenocarpy and apomixia of the fruits. Fruit development and ripening in the main species. Evaluation of fruit quality in different species; ripening indexes and methodologies. Vocationality of the environment to the cultivation of fruit species, sustainable production processes. Types, selection criteria and management of forms of farming and density of planting. Soil, canopy and harvest management techniques in relation to the soil and climate environment. Differences between Pomes and Stones and species for Nuts. Monographic treatment of the main fruit species: actinidia, pome fruit, stone fruit, nuts, olive, vine, minor fruit and small fruit. For each species, the following are considered: origin, distribution and prospects for crop development; botanical and biological characteristics (systematic classification, description of the plant and its organs, ontogenetic cycle and phenological phases, flower biology); climatic, soil, water and nutritional requirements; cultivar choice; propagation and rootstocks; breeding (objectives, means and results); cultivation techniques (orchard planting and management systems): density of planting, pruning, nutrition, irrigation, tillage); maturation, harvesting, conservation and use of the product; qualitative evaluation of the fruit.
(reference books)
Manuale dell'Ortofrutticoltura Italiana, S. Sansavini, P. Ranalli. Edagricole (testo consigliato) Arboricoltura generale, S. Sansavini et al., Patron Editore - Bologna Principles of Modern Fruit Science, S. Sansavini et al., International Society for Horticultural Science (ISBN 978 94 6261 204 4)
Other Handbooks: Arboricoltura generale e speciale, Valli R., Edagricole Arboricoltura generale, Baldini E., CLEUB, Bologna Frutticoltura Speciale AAVV,. REDA
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Dates of beginning and end of teaching activities
|
From 28/02/2022 to 10/06/2022 |
Delivery mode
|
Traditional
At a distance
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Attendance
|
not mandatory
|
Evaluation methods
|
Oral exam
|
|
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Module: Horticultural productions
(objectives)
The aim of the course is to define the concept of quality of vegetables, with insights on its various components. Considering the different types of vegetables, the students will be able to understand and acquire knowledge about agronomic factors and technologies that modify the quality of production in different environmental contexts. At the end of the course they will have the ability to apply the acquired knowledge in different production contests, in autonomy and making judgements. The course will focus on improving learning and communication skills in various professional contexts.
|
Language
|
ITA |
Type of certificate
|
Profit certificate
|
Credits
|
6
|
Scientific Disciplinary Sector Code
|
AGR/04
|
Contact Hours
|
48
|
Type of Activity
|
Related or supplementary learning activities
|
Teacher
|
CARDARELLI Mariateresa
(syllabus)
Definition of quality and intrinsic and exogenous properties. Nutritional, organoleptic, and commercial quality, safety. The qquality for different types of vegetables: roots, leaves, fruits. Gamma IV. Nitrate control in vegetables. Factors influencing quality: variety choice, environment, cultivation techniques, the stage of maturation at harvest. Strategies to improve quality: herbaceous grafting, fertilization and mineral enrichment techniques (potassium, magnesium, sulfur, silicon, calcium), irrigation, biostimulants (categories and applications). Greenhouse vs open field. The quality of vegetables grown in soilles systems. Nutraceutical greenhouses to produce functional foods.
(reference books)
'Orticoltura. Principi e pratica'. Edagricole. Curatori: Pardossi, Gianquinto, Santamaria, Incrocci 'Colture protette' Edagricole. Romano Tesi. 'Biostimolanti per un'agricoltura sostenibile' Ed. Informatore Agrario. Curatori: Colla, Rouphael
|
Dates of beginning and end of teaching activities
|
From 28/02/2022 to 10/06/2022 |
Delivery mode
|
Traditional
|
Attendance
|
not mandatory
|
Evaluation methods
|
Oral exam
|
|
|
|