The course is aimed to describe the crop quality in terms of internal external and subliminal characteristics. The most utilized parameters for the evaluation of quality in relation to the destinatio of the products will be described. In addition, invasive and no-invasive methodologies and techniques on the bases of the organoleptic, nutritional and nutraceutical characteristics will be illustrated. Application of analytical techniques along the chain of harvest-conservation-packaging-sale of the vegetable product will be also reported and also the physiological and agro-cultural factors that influence the quality of plant products.
CFU: 3