Fruit Ripening & Ethylene Management
March 31 - April 1, 2020
UC Davis Conference Center
Who Should Attend
This workshop is intended for shippers, 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.
Participating in this workshop is one way to earn credits towards completing the Produce Professional Certificate.
Topics included (2019)
- 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
- Irwin Donis-Gonzalez, Postharvest Engineering Specialist, UCD
- Dennis Kihlstadius, Postharvest Consultant, Produce Technical Services
- Beth Mitcham, Postharvest Pomologist, UCD
- Mikal Saltveit, Plant Physiologist, UCD
- Jim Thompson, Postharvest Engineering LLC and UCD Emeritus
- Florence Zakharov, Postharvest Sensory Specialist, UCD
- And other industry and academic instructors
SUBJECT TO CHANGE
Fruit Ripening Workshop Group Photo 2019
Date and Time
This workshop will be held on March 31 - April 1, 2020.
This workshop will be held at the UC Davis Conference Center.
Enrollment Fee (2020)
If you are planning to enrolling more than one person, please contact Pam Devine at 530-752-6941 or firstname.lastname@example.org to receive your discount. This 2-day workshop includes all classroom instruction, lab activities, course materials, morning and afternoon coffee breaks, lunches, and networking reception.
|First Enrollment||Second Enrollment||Third Enrollment +|
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
For hotel information, visit our Welcome to Davis page.
A valid UCD permit is required to park on campus. Daily Visitor Permits (VP) are available for $10.00 and may be purchased from permit dispensing machines located at the entrance to visitor parking lots.
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.
For more information about activities and attractions in Yolo County 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.