Fruit Ripening & Ethylene Management
Fruit Ripening Workshop Brochure 2017
This workshop is presented annually by the UC Postharvest Technology Center.
Who Should Attend
This workshop, is intended for shippers and fruit handlers (wholesale and retail), and produce managers who are involved in handling and ripening fruits and fruit-vegetables. The workshop focuses on how to increase profits by reducing losses at the receiving end, and delivering ready-to-eat, delicious fruits and fruit-vegetables to the consumer.
Workshop presentations are available to 2017 attendees until June 30, 2017. Click here to download.
- Importance of ripening programs
- Ripening fruit and fruit-vegetables
- Ripening facilities & equipment
- Fruit development-ripening
- Maturity and quality relationships
- Biology of ethylene production
- Sensory quality attributes and measurement
- Temperature management
- Retail temperature storage conditions
- Retail displays and handling
- Tools to control ripening and senescence
- Ethylene inhibition and control
- Designing/controlling a ripening program
- Physiological disorders and other losses
- Quality measurements
- Environmental equipment
- Mary Lu Arpaia, Subtropical Horticulturist, UCR
- Jeff Brecht, Postharvest Physiologist, University of Florida
- Christine Bruhn, Food Marketing Specialist Emerita, UCD
- Marita Cantwell, Specialty and Fresh-cut Vegetable Specialist, UCD
- Roberta Cook, Agricultural Economist, UCD
- Irwin Donis-Gonzalez, Postharvest Engineering Specialist, UCD
- Dennis Kihlstadius, Postharvest Consultant, Produce Technical Services
- Beth Mitcham, Postharvest Pomologist, UCD
- Mikal Saltveit, Plant Physiologist, UCD
- Trevor Suslow, Pre- and Postharvest Microbial Food Safety Specialist, UCD
- Jim Thompson, Postharvest Engineering LLC and UCD Emeritus
- Florence Zakharov, Postharvest Sensory Specialist, UCD
- And other industry and academic instructors
Date and Time
The 23rd Annual Workshop date is April 18-19, 2017
UC Davis Conference Center
The 2017 enrollment fee is $885.00 for this 2-day workshop and includes all classroom instruction, lab activities, course materials, morning and afternoon coffee breaks, lunches, and networking reception. Your enrollment is requested no later than April 7.
If Your Plans Change
If your plans change: Refunds, less a $90 processing fee, will be granted if requested at least seven calendar days before the course begins. At that time, you may also discuss sending a substitute. We reserve the right to discontinue, postpone, or combine classes, and to change instructors. Every effort will be made to notify enrollees of any changes or cancellations.
Accommodations & Parking
Accommodations. For Davis hotel information please visit the Yolo County Visitor's Guide.
Parking. There is a daily parking permit fee of $9.00. Permits are available for purchase at kiosks located at the entrance of several nearby UC Davis parking lots, or online during registration.
Air Travel.The closest airport to Davis is Sacramento International (a 25 minute drive). San Francisco and Oakland International airports are about a 1.5 hour drive. To arrange for transportation between Sacramento airport and Davis, see the Davis Airporter website.
Visiting Davis. See the Yolo County Visitor's Guide.
Mary Lu Arpaia, Ph.D.
The first deals with the role of preharvest management on postharvest fruit quality. A clearer understanding of orchard management’s role is needed to develop strategies that optimize the postharvest life of subtropical fruits. I therefore collaborate in multi-disciplinary projects that examine the role of irrigation, fertilization, plant growth regulators and pest management on postharvest fruit quality.
I also conduct research that examines the response of subtropical fruit to the postharvest environment including temperature during handling and ethylene exposure. As part of this research effort we have incorporated the use of sensory science procedures to study the impact of handling practices on eating quality.
Fruit aroma is generally a complex mixture of a wide range of volatile compounds; however, volatile esters often make the major contribution to the aromas of such fruits as apple, pear, banana, strawberry and cantaloupe. These volatile esters arise from the esterification of alcohols in a reaction catalyzed by alcohol acyl-transferase (AAT) enzymes. Although some AATs have been identified and studied in some fruits, there is still very little known about the entire pathways leading to fruit aroma production and the molecular mechanisms involved in the regulation of fruit volatile production. My research projects focus on investigating the biochemical routes leading to aroma and flavor formation in fruits and vegetables, and how aroma formation is regulated during fruit development and postharvest. The long term goal of this research is to improve the aroma quality of fruits in association with extended shelf life.
For more information on technical content, please contact:
Mary Lu Arpaia Ph.D.
Title: CE Subtropical Horticulturist
Kearney Ag. Center
9240 S. Riverbend Ave.
Parlier, CA 93648
Phone: (559) 646-6561
Fax: (559) 646-6593
For more registration information, please contact:
Penny Ann Stockdale
Title: Program Representative
Department of Plant Sciences
One Shields Avenue
Mail Stop 2 Wickson 2023
Davis, CA 95616-8780