Subject: Horticulture
Credit units: 3
College: Agriculture and Bioresources
Department: Plant Sciences

Introduces the principles of postharvest handling, storage, and transportation of fruits, vegetables and herbs. Handling and storage practices to maintain quality of fruits, vegetables and herbs are addressed. Factors which influence quality such as timing of harvest, specific storage environments, causes of quality loss and transportation are discussed.

Note: Before enrolling in this course, the students should be familiar with botanical structures of fruits and vegetables. Completion of HORT 13 is recommended prior to taking this course. This course is part of the non-degree level Prairie Horticulture Certificate program and is offered online: (http://phc.usask.ca/).

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