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The Postharvest Center offered its first virtual course this summer!

The Postharvest Technology of Horticultural Crops Short Course was offered through Zoom during seven weekly 3-hour live sessions. Participants also had access to full length video presentations for all topics and demonstrations. The course was a great success, attracting 168 participants from across the world, and we enjoyed getting to know each participant. The course was well received, and the virtual format allowed many who would not have been able to travel to California for a one or two-week course to participate virtually. 

-UC Postharvest Technology Center Team



We have decided to continue with this successful trend by offering our 2020 Fresh Cut Products: Maintaining Quality and Safety Workshop virtually this fall.


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 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.

Postharvest Center News

2020 Latest News


How is the fresh produce industry adjusting to the public health crisis?

Kristin Kiesel presented a webinar sponsored by the UC Davis College of Agriculture and Environmental Science on September 9, 2020 titled “How is the fresh produce industry adjusting to the public health crisis?

Kristin Kiesel is an Assistant Professor in the Department of Agricultural and Resource Economics at UC Davis and a member of the Postharvest Technology Center. Kristin teaches a variety of UC Davis classes including Managerial Marketing and an Introduction to Behavioral Economics. Her research focuses on the economics of food consumption with an emphasis on information effects. She also takes a select group of students to the Produce Marketing Association Summit each year.



How Should I Protect Myself from Coronavirus in a Grocery Store?

This story by Erin DiCaprio, assistant Cooperative Extension specialist of food safety in the Department of Food Science and Technology will address the following questions:

  • Can I touch the tomatoes?
  • Do I need to sanitize my food when I get home?
  • Should I wear gloves in the grocery store?
  • How should I deal with other people?
  • Can I still bring my own bags?



COVID19 Food Safety

Postharvest Technology Center Specialist Erin DiCaprio, with the Department of Food Science and Technology at UC Davis, has prepared an important fact sheet What do food handlers need to know about coronavirus infectious disease 2019 (COVID-19) and the associated virus, SARS-CoV-2? that answers the following questions:

      1. Is there potential for the virus to be transmitted through food?
      2. What can food handlers do?
      3. What can food business owners/managers do?
      4. What are disinfection strategies for non-health care settings?
      5. Where can you find more information about COVID-19?
Erin DiCaprio



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The Postharvest Technology Center is under the Regents of the University of California, a 501(3)(c) organization. Click the link below to make a tax-deductible donation to the Postharvest Program Endowed Fund.

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