AGSCI 260 - Postharvest Physiology

Institution:

Yakima Valley Community College

Subject:

Description:

5 credits quarters: W-odd Years Description of the postharvest processes occurring in fruits and vegetables, including respiration, physical and chemical changes, and moisture loss and their relation to storage longevity and quality of commodities. Management of postharvest decay and disease development will be discussed.

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.yvcc.edu

Phone Number:

(509) 574-4600

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Quarter

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