Fruit and Berry Crop Physiology and Quality

 The focus is on fruit growth and fruit quality in relation to the use as fresh fruits or for processing. How is fruit growth and quality affected by the plants' physiological and genetic basis and how can it be influenced by different growing techniques and environmental factors? Similarities and differences among the fruit crop types (pit fruits, stone fruits, berries and nuts), with regard to demands in growing conditions are discussed. Furthermore, we analyze which physiological parameters are important in the different fruit species for determining yield and important quality components. Emphasis is on temperate fruits, nuts, berries and fruit vegetables, grown mainly in open field or in tunnel systems. The reference growing systems are the common commercial systems, including organic growing. The course also addresses examples of the genetic and quality variation among cultivars and the importance of different quality attributes in relation to postharvest use (fresh consumption, cooking, juice processing or fruit wine making).
In general the crop specific aspects of the following main topics will be covered:
- Yield and quality components (organ development and interactions) and determinant factors
- Allocation of dry matter and nutrient  among sources and sinks in fruiting plants
- Control of vigour and plant structure by pruning and management of nutrients and irrigation
- Effects of preharvest factors (climate, a-biotic or biotic stresses) on internal and external quality of fruits
- Content and development of secondary and bioactive compounds in fruits.
- Maturation, ripening and assessment of optimal harvest and quality aspects of fruits and berries.
- Post harvest usability and sensory aspects of different cultivars and fruit types. In addition to fresh use,  special attention is given to production and quality of fruit juices.
Biotechnological aspects are addressed at a limited level.