The aim of this course is for students to learn the morphological and/or physiological events that occur in the development stages of horticultural products until harvest, at harvest and after harvest, and the effective factors on these events, and to gain the knowledge and skills that will enable the horticultural products to reach the qualitative and quantitative quality from harvest to the consumer. To gain the ability to reveal the quality changes that occur during the harvest period and storage by performing fruit and vegetable quality analyzes practically.

Determination of harvest time of horticultural products, harvest technique, post-harvest practices, packing house operations, storage methods, storage systems, and important environmental factors in storage and transportation.