Bringing together postharvest experts and industry professionals to share practical ways to reduce losses and enhance fruit quality.
Location: Savannah Convention Center • Savannah, Georgia
Dates: January 8–9, 2026
INSTRUCTORS
Experts from the University of Florida, University of Georgia, University of California and industry specialists will lead this program:
Jeff Brecht • Mark Ritenour • Steve Sargent • Angelos Deltsidis • Barbara Blanco-Ulate • Mary Lu Arpaia • Irwin R. Donis-Gonzalez • Gary Campisi • Dennis Kihlstadius •
ABOUT THE WORKSHOP
Gain practical skills in managing fruit ripening and color, controlling ethylene, temperature and storage, quality and flavor, decay prevention and food safety.
AGENDA
Thursday, January 8
- Importances of Ripening Programs
- Postharvest Biology & Ethylene Action
- Food Loss & Waste
- Ripening Temperature & Decay Control
- Retail Update
- Ripening & Degreening Facilities
Friday, January 9
- Ethylene Inhibition & Control
- Crop-Specific Ripening Procedures
- Food Safety in the Marketing Chain