CROP QUALITY

Course ID: PRO-SE>CROPQ
Course title: CROP QUALITY
Semester: 4 / Spring
ECTS: 3
Lectures/Classes: 15 / 30 hours
Field of study: Agriculture
Study cycle: 1st cycle
Type of course: optional
Prerequisites:
Contact person: dr inż. Sylwia Lewandowska sylwia.lewandowska@upwr.edu.pl
Short description: Thanks to the course the student will broaden his/her knowledge about nutritional quality of common cultivated crops. The participant of the course will be acquainted with trade standards, trade requirements, turnover - import, export; Polish and EU quality standards for crops and plant materials; control and evaluation of commercial quality; organization and rules of purchase, quality testing; grain crops and use for consumers, industrial and fodder sector, the quality of cereal consumption.
Full description: The chemical composition of grain is designed to determine the amount of dry matter, raw fat, raw fiber, raw ash and protein content. The dry mass in the grain is determined on the basis of the drying method. Determination of raw fat content consists on the extraction of dried samples with diethyl ether using the Soxlet-Hencl apparatus. This method is called defatted rest. The Henneberg-Stoham method is used to determine the raw fiber content. In order to determine the amount of raw ash, the samples are burned in an electric stove. The temperature at which this process is carried out is 600 ° C. The total protein content in grain is determined using the Kiejdahl method and thanks to this method the nitrogen content is determined, and then using a coefficient of 6.25 to calculate the protein content in wheat grain. Cereals/ Leguminous/Root plants/Industrial plants: mass of 1000 grains/seeds, energy and germination ability, mass of hectoliters of grain, grain moisture, temperature of grain/ seeds during storage, estimation of biological yield of grain/ seeds of various species based on plant density 1 m2 and structure trait yield (number and mass of kernels from spike sampling taken from 1 m2), estimation of seed/grain moisture using various laboratory instruments. Estimation of starch content in potato tubers (weight to percentage determination of starch content in potatoes by Reimann-Steam method). Estimation of sugar concentration in sugar beet roots by using a portable hand refractometer. The participant of the course will be acquainted with chemical composition of crops and their technological quality of traits. Quality standards of agricultural products. Quality control, testing of organoleptic traits, determination of pollutions - grain crops. Quality and fodder varieties - characteristics and estimation of technological suitability. Commodity of cereal products: types of wheat flour, types of rye flour, flour produced from other cereal species. Groats and cereal products in Poland and around the world, commodity estimation of groats, pasta products, commodity assessment. Cereals - grain quality (characteristics), leveling, germination energy, protein content. Assessment of malt value, efficiency of extract, enzymatic strength. Malt production. Functional norms: grain density, grain alignment, MTN, protein content, sedimentation test, falling number. Crop quality requirements depending on the directions of usage.
Bibliography: Literature, recommended books: Crop Quality, Storage, and Utilization, 1980. Published by: American Society of Agronomy, Crop Science Society of America Grain Crop Quality: 1973 Crops, 2006. By U.S Agricultural Marketing Service. Improved Crop Quality by Nutrient Management, 1999. Edited by Dilec Anec , Pierre Martin-Prével. Quality Improvement in Field Crops, 2002. By (author) Lakhwinder S. Randhawa , Edited by Amarjit S. Basra. Production Practices and Quality Assessment of Food Crops, 2004. Plant Mineral Nutrition and Pesticide Management. Edited by Ramdane Dris, S. Mohan Jain. Production Practices and Quality Assessment of Food Crops, 2004. Edited by S. Mohan Jain Soil Quality for Crop Production and Ecosystem Health, 1997. Edited by E. G. Gregorich , M. R. Carter. Growing a Revolution: Bringing Our Soil Back to Life, 2017. By (author) David R. Montgomery. Postharvest Biology and Technology of Horticultural Crops: Principles and Practices for Quality Maintenance, 2015. Edited by Mohammed Wasim Siddiqui. Grain Crop Quality: 1973 Crops, 2017. By (author) U S Agricultural Marketing Service. Vegetable Crops: Quality Evaluation and Management, 2017. Edited by Laura Vivian. Genetics and Breeding for Crop Quality and Resistance: Proceedings of the XV EUCARPIA Congress, Viterbo, Italy, September 20-25, 1998, 2012. Edited by G.T. Scarascia Mugnozza, E. Porceddu, M.A. Pagnotta Use of Low Quality Groundwater for Sustainable Crop Production: Agriculture with Low Quality Groundwater, 2010. By (author) Ashfaq Ahmed Sheikh Recommended links: http://www.uswheat.org/cropquality http://www.sciencedirect.com/topics/agricultural-and-biological-sciences/crop-quality http://acadianplanthealth.com/en-us/Our-Technology/Crop-Quality https://www.sunflowernsa.com/stats/us-crop-quality/
Learning outcomes: The participant of the course will have knowledge about crop production, quality of plant raw materials and will understand the meaning of plant quality importance in the aspect of health. The participant will have an extended knowledge of multipurpose usage of crops and the utilization of basic plant products. The student will know the chemical composition of raw materials and will be aware of its meaning. Student acquires the theoretical and practical knowledge from literature connected with agriculture, crop production, agricultural chemistry, is able to use data basis and can make some conclusions. The students is aware of the importance and responsibility for the quality of crops and plant materials. The participant of the course is aware of the influence of crop production on the environment, has the need to improve professional competence, can act creatively, is responsible for their own and team work.
Assessment methods and assessment criteria: - current activity during the classes - a test during the classes - presentation during the classes on a given subject - preparing a draft by a student - the student is prepared well for the classes, having all the necessary equipment (laboratory glasses, apron and gloves) in order to make some experiments - a student knows all the safety rules connected with the work in laboratory

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