Online Extension

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

What is quality?
How is quality measured?
Maturity Indices

Why is Temperature Important?

Why is Temperature Important?

Cooling, Packaging and Storage

Cooling, Packaging and Storage
Modified Atmosphere Packaging

Value Addition

Value Added Fruits and Vegetables

Marketing Considerations

Displaying at Farmer’s Markets
Postharvest Management for Organic Fruit and Vegetable Crops

Vegetable Handling

Lettuce
Tomato
Herbs

Fruit Handling

Apple
Berries
Table Grapes
Kiwifruit

Subtropical Fruit Handling

Avocado
Citrus

* Video in production
This online course made possible through a UC ANR Competitive Grant.