Horticultural Science and Postharvest Quality Analysis
| Numbering Code | Year/Term | 2022 ・ Second semester | ||
|---|---|---|---|---|
| Number of Credits | 2 | Course Type | Lecture | |
| Target Year | 2nd year students | Target Student | ||
| Language | Japanese | Day/Period | Fri.3 | |
| Instructor name |
YAMANE HISAYO (Graduate School of Agriculture Associate Professor) TAO RIYUUTAROU (Graduate School of Agriculture Professor) TANAKA YOSHIYUKI (Graduate School of Agriculture Associate Professor) OHNO SHO (Graduate School of Agriculture Assistant Professor) RYOHEI NAKANO (Graduate School of Agriculture Associate Professor) OIKAWA AKIRA (Graduate School of Agriculture Professor) HAYASHI YUKAKO (Graduate School of Agriculture Associate Professor) |
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| Outline and Purpose of the Course | Horticultural crops are characterized by the emphasis on quality improvement rather than yield. The course covers the cultivation, production, and use of garden crops (fruit trees and vegetables), explains physiological phenomena, and describes new technologies related to post-harvest physiology, storage methods (e.g., freshness preservation technology for fruits and vegetables), nutritional components, and functionality. We also explain the latest quality evaluation methods, such as component analysis technology. | |||
| Course Goals | To learn about the issues related to horticultural production, horticultural use, post-harvest physiology, and quality evaluation, and learn about the current state of research and development in these areas. | |||
| Schedule and Contents |
This course will be divided into these parts: fruit tree production and use, vegetable production and use, post-harvest physiology of fruits and vegetables, and quality evaluation of fruits and vegetables. Each topic will be covered in 2-4 lectures (15 lectures in total). 1. Fruit tree production and use: Lectures will outline the characteristics of fruit trees as a perennial crop and explain the problems related to flowering, fruiting, and fruit ripening in fruit trees and the current state of research and development focused on solutions (fruit horticulture). 2. Vegetable production and use: Lectures will explain the research and practical technology related to vegetable cultivation and breeding, production technology, and quality characteristics and their improvement. Lectures will also explain the pigment research of flowers and ornamental plants (horticulture field). 3. Post-harvest physiology of fruits and vegetables: Lectures will outline post-harvest physiology and storage physiology of fruits and vegetables and explain research and practical technology related to freshness preservation technology, ripening technology, and long-term storage technology (plant production management field). 4. Quality evaluation of fruits and vegetables: Lectures will explain how to feel the quality of fruits and vegetables (mechanism of acceptance), quality labeling method, and analysis method of nutritional components and the functional components, including the latest methods (quality evaluation field). |
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| Evaluation Methods and Policy |
Evaluation method: Final exam Evaluation criteria: The evaluation criteria and policies are based on those described in the Student Handbook of the Faculty of Agriculture for the relevant academic year. |
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| Course Requirements | Recommended: Introduction to the Plant Production Science Course | |||
| Study outside of Class (preparation and review) | In addition to preparing for related items in the reference book, review the materials introduced during class. | |||
| Textbooks | Textbooks/References | In addition, lecture prints will be distributed in a timely manner. | ||
| References, etc. | 米森敬三他 『果樹園芸学』 (朝倉書店), 金山喜則他 『野菜園芸学 第2版』 (文永堂出版), 山内直樹・今堀義洋他 『園芸利用学』 (文永堂出版), 今田純雄 『食べることの心理学ー食べる、食べない、好き、嫌い』 (有斐閣) | |||
