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.
Postharvest Handling of Fruits and Vegetables - From Farm to Table
Wildlife and Fisheries Conservation
Plant, Soil & Insect Science
Natural Resources Conservation
Monday, March 12, 2018 to Friday, July 13, 2018