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Home
About Us
Our Mission & Goals
Faculty & Staff
Center Activities
Contact Us
Our Workshops
Fruit Ripening
Fresh-cut Products
Horticultural Crops Short Course
Emerging Technologies
Produce Professional Certificate
Bookstore
Produce Facts
Produce Fact Sheets
Storage Recommendations
Fruit Physiological Disorders
Postharvest Resources
Publications
Postharvest Center Publications
Food Safety Resources
Video Library
Online Extension
Archive Postharvest Resources
Useful Postharvest Websites
Ask the Produce Docs
University of California
Ask the Produce Docs (General)
Return to Main Ask the Produce Docs
Can you help me with nutritional labeling information?
October 2014
Can I freeze broccoflower?
April 2013
How can we store tomato juice that we want to run tests on in the future?
June 2012
How can I keep pasted garlic that I freeze from turning green?
January 2012
Will CO
2
and CO affect the quality of the broccoli we process and freeze?
November 2010
How do I keep my white grape jelly from turning brown?
June 2010
How do I go about getting the nutritional content of my new product analyzed?
April 2010
How can I learn about canning my recipe and selling it?
January 2010
Why did one batch of our home processed mango turn grey-green?
September 2009
Why is my blanched broccoli turning yellowish?
August 2008
What effect does temperature have on sugar spotting in dates?
November 2007
How can I dry fruit organically so that it won't turn dark?
January 2005
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Webmaster Email: postharvest@ucdavis.edu