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.
Wildlife and Fisheries Conservation
Monday, March 13, 2017 to Friday, July 14, 2017