The February 25 and 26, 2010 Fruit Ripening & Ethylene Management workshop at the University of California’s Kearney Agricultural Center in Parlier, California still has a few spaces open.  The workshop focuses on how to increase profits by delivering ready-to-eat, delicious fruits and fruit-vegetables to the consumer and is intended for shippers and handlers involved in ripening.  The two-day workshop is open for registration at http://postharvest.ucdavis.edu/Announce/fruitripening.shtml.

Carlos Crisosto, faculty director of the course, has over 20 years of experience as an extension specialist, with expertise in the postharvest biology and technology...

 

Specialists in the field of Postharvest Technology gathered from twelve countries to discuss their findings over the past year’s study of postharvest losses for horticultural crops.  After comparing notes on results to date from the Appropriate Postharvest Technology Planning Project, they broke into four teams focused on developing long-range, high-impact projects. Two teams focused on Sub-Saharan Africa, and two on South Asia. 

Drs. Marita Cantwell, Beth Mitcham, Diane Barrett, Michael Reid, Adel Kader, and Jim Thompson from the Postharvest Technology Center played active roles, in conjunction with the project leader, Dr. Lisa Kitinoja, of the World Food Logistics Organization, and Drs. Paul Marcotte and...

As this is written, the participants in the Fresh-cut Products:  Maintaining Quality & Storage Workshop are engaged in a very dynamic and interactive sensory demonstration about Fresh-cut Products’ Shelf-life.  Using all their senses, participants visit tables of various products, and try to guess the length of storage, controlled atmospheres used (if any), and temperature of storage. It can be surprising what a degree’s or a day’s difference can make.  Dr. Marita Cantwell, workshop coordinator, is already talking about several ideas she has about how to make the 2010 Fresh-cut Workshop even better.

Next week, September 1st and 2nd, we will be hosting a dynamic and interactive workshop taking a look at the use of irradiation on fresh produce and cut flowers.  The workshop will bring together leaders in food irradiation, agriculture, and regulators to describe the benefits and drawbacks of irradiation for U.S. exporters of perishable commodities.  This workshop has been partially underwritten through a USDA grant, and also by the PMA, and will bring together leaders in the food irradiation industry and agricultural industry to discuss technical information, from both a regulatory and industry perspective, on the benefits and drawbacks this technology can offer to the U.S. exporting agricultural sector for perishable commodities. ...