Postharvest Handling of Fruits and Vegetables - From Farm to Table

This course will include an introduction to the environmental and biological factors that contribute to postharvest loss of fruits and vegetables, commercial procedures of harvesting, handling, and storage of horticultural commodities, and specific handling steps for commodities of various plant organs. Small-scale handling practices will be emphasized.

Course Details

Campus: 
Amherst
Format: 
Online
Level: 
Undergraduate
Subject: 
Animal Sciences
Sustainability Studies
Wildlife and Fisheries Conservation
Environmental Studies
Plant, Soil & Insect Science
Natural Resources Conservation
Natural Science
Regional Planning
Number: 
STOCKSCH 322
Semester: 
Summer 2018
Registration Status: 
Open
Registration: 
Monday, March 12, 2018 to Friday, July 13, 2018
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