University of California

Fruit Ripening & Ethylene Management

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Previous course information:

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 

  • 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
  • Demonstrations
  • Tools to control ripening and senescence
  • Ethylene inhibition and control
  • Designing/controlling a ripening program
  • Physiological disorders and other losses

Demonstrations

  • Sensory
  • Quality measurements
  • Environmental equipment

 

group photo 2019

Fruit Ripening Workshop Group Photo 2019

Coordinators

Mary Lu Arpaia, Ph.D.

Arpaia, Mary Lu
As an extension specialist for subtropical fruit, I have both an educational and research program dealing with citrus and avocado postharvest handling. There are two areas related to subtropical fruit postharvest handling in which I conduct research.

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.

For more information on technical content, please contact:

Mary Lu Arpaia Ph.D.
Title: Cooperative Extension Specialist
Phone: (559) 646-6561
Email: mlarpaia@ucanr.edu

 
For more registration information, please contact:

Pam Devine
Title: Administrative Officer
Phone: 530-752-6941
Email: pwdevine@ucdavis.edu

 

 

 

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Webmaster Email: postharvest@ucdavis.edu