ST-Postharvest Handling

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. Part of the Online Certificate in Sustainable Food and Farming.

Course Details

Campus: 
Amherst
Format: 
Online
Level: 
Undergraduate
Subject: 
Animal Science
Sustainability Studies
Wildlife and Fisheries Conservation
Number: 
STOCKSCH 322
Semester: 
Summer 2017
Registration Status: 
Closed
Registration: 
Monday, March 13, 2017 to Friday, July 14, 2017
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