The Center was founded in 1978 by Adel Kader with the goal of organizing and coordinating knowledge transfer regarding reduction of postharvest losses and improving the the quality and marketability of fresh horticultural products. The research findings disseminated during this era by Kader and a cadre of colleagues is the cornerstone and foundation for our current year-round supply and global sourcing of quality fresh and minimally-processed produce and cut flowers.
Our mission today is to remain a leading source of information on quality, safety and marketability of fresh produce and to sustain the viability of the Center for the next generation of scientists and practitioners. Our immediate goal is to broaden the level of involvement among our basic, applied and extension faculty and use the PTC platform to distill, translate, and disseminate emerging technology advancements to a broader industry and affiliated stakeholder audience.
Professional Development Programs
Fruit Ripening & Ethylene Management
April 2–3, 2019 at the UC Davis Conference Center
This workshop is intended for shippers, handlers, and produce managers who are involved in transporting and ripening produce, and focuses on increasing profits by reducing losses and delivering ready-to-eat products to the consumer.
Postharvest Technology of Horticultural Crops Short Course
June 17–21 & 24–28, 2019 at the UC Davis Activities and Recreation Center (ARC)
This course covers the biology and current technologies used for handling fruits, nuts, vegetables and ornamentals in California and is designed for research and extension workers, quality control personnel, and business, government or academic professionals.
September 17–19, 2019 at the Buehler Alumni Center
Through topic-related sessions and demonstrations, this workshop provides an intensive overview of fresh-cut production, processing, packaging, distribution and quality assurance.
Produce Professional Certificate
Year-round Online and In-person Certificate Series
This combination of online and in-person curriculum covers produce safety, harvesting systems, cooling, packaging, transportation, quality, modified atmospheres, and marketing of fresh produce.