This course discusses the physical, chemical and biological properties of agricultural produce, the structure and composition of the produce, classes of fruits and vegetables, the Physico-chemical changes during fruit development, maturity and ripening, factors of post-harvest deterioration and the treatment and preservation methods for fresh produce.
Course Code:
AGP 307
No. of Credits:
2
Level:
Level 300
Course Semester:
First Semester
Select Programme(s):
Agro-Processing