University of California

Online Extension to Educate Small Farms

Handling of Fruits and Vegetables after Harvest for Small Farms

An online program to educate small farm managers and staff about handling of

fresh fruit and vegetables after harvest for improved quality and reduced food loss

Why is Postharvest Important?

Quality of Produce

            Defining Produce Quality

            Measuring Produce Quality

            Maturity Indices

Handling Practices

            Reducing Water Loss

            Packaging Options

            Modified Atmosphere Packaging

Food Safety & Disease Control

            Good Agricultural Practices

            Safe Use of Pesticides

            Heavy Metals, Toxins

            Microbial Safety

            Water Sanitation

Value Addition

          Fresh Cut Produce & Ready to Eat Produce

Marketing Considerations

           Displaying at Farmer’s Markets

Temperature Management

            Why is Temperature Important?

            How to Measure Temperature?

Cooling

            Precooling/Cooling in the Field

            Hydro-cooling

            Room Cooling

Storage of Produce

            Building a Small Cold Room

            Using a CoolBotTM Controller & A/C

            Ethylene/Mixed Lot Considerations

Vegetable Handling Practices

            Lettuce

            Melons & Squash

            Tomato

            Herbs

Fruit Handling Practices

            Apples

            Berries

            Table Grape

            Kiwifruit

Subtropical Fruit

            Avocado

            Citrus

 

 

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Webmaster Email: postharvest@ucdavis.edu