The course provides basic knowledge in Plant Pathology and more in-depth knowledge of principles and problems in Post-harvest Diseases of fruit and vegetables. The course also gives a general view of biology and ecology of mycotoxigenic fungi, of the most important mycotoxins in fresh produce, and on methods for measurement, evaluation and control of mycotoxin contamination in fresh produce.
Belli G.,2012. Elementi di Patologia Vegetale. Seconda edizione. PICCIN Editore, Padova
De Cicco V., Bertolini P., Salerno M.G., 2009. Patologia post-raccolta dei prodotti vegetali. Piccin Editore, Padova.
Anelli G. e F. Mencarelli, 1990. Conservazione degli ortofrutticoli, REDA, Roma.
Bondoux P., 1992. Maladies de conservation des fruits à pépins pommes et poires. INRA, Paris, 173 pp.
Snowdon A.I., 1990. A color atlas of post-harvest diseases and disorders of fruit and vegetables. Vol. 1, 2. Wolfe Ed., 302 pp.
Learning Objectives
To learn the basic principles of plant pathology and behind the factors and processes affecting post-harvest diseases and the risk of contamination by mycotoxines in fresh produce
Frequency of lectures and practice is non compulsory, still recommended
Type of Assessment
Exam modality written texts during the course and written final examination.
The acquisition of an appropriate knowledge of scientific language; a sufficiently clear knowledge of pathological concepts; an adequate reasoning capacity on problems related to post-harvest diseases of fresh produce will be verified
Course program
General Plant Pathology - Basic concepts, fungal and bacterial plant pathogens, disease cycle, main mechanisms of attacks by pathogens and host plant defense.
General Post-harvest Pathology - Definition, economic importance of market diseases, factors influencing post-harvest diseases, and basic knowledge for prevention and treatment.
Most important post-harvest diseases of fruit and vegetables. Basics of diagnosis of post harvest diseases.
Mycotoxins from fungal infections in fresh produce. Biology of the most important mycotoxigenic fungi (Aspergillus, Peniciliium, Fusarium, Alternaria). main mycotoxins in vegetables, cereals and grape. Elements for diagnosis and basic principles for control.