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Postharvest

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Postharvest
Air Transport of Perishable Products
The third in a series of award-winning publications on proper transportation of perishables.

Publication Number:: 21618
Availability:   
Available
$12.00
Commercial Cooling of Fruits, Vegetables, and Flowers
This handbook contains detailed descriptions of proper temperature management for perishables and commercial methods of cooling fruits, vegetables, and cut flowers. Includes a complete discussion of design for hydro-cooler and forced-air cooler systems.

Publication Number:: 21567
Availability:   
Always Available
$20.00
Compatible Produce for 7-Day Storage, Pstr & INFO
This handy 22" x 28" color poster details compatible produce by temperature and relative humidity ranges. Also notes which products are sensitive to ethylene damage.

Publication Number:: 21560
Availability:   
Always Available
$7.50
From the Farm to Your Table: A Consumer's Guide to Fresh Fruits and Vegetables
Learn tips from the pros on how to select the best fruits and vegetables at the market. You’ll learn why there is more to fruit and vegetable quality than meets the eye.

Publication Number:: 21643
Availability:   
Available
$7.00
Guidelines for Controlling Listeria monocytogenes in Packing Operations
New handling and packaging techniques can help keep this disease-causing bacterium out of refrigerated and ready-to-eat foods.

Publication Number:: 8015
Availability:   
Always Available
$0.00
Handling Strawberries for Fresh Market
Entirely rewritten, with added color illustrations, to give you the latest information on managing strawberry holding temperatures between harvest and consumer purchase.

Publication Number:: 2442
Availability:   
Available
$5.00
Hold the Cold (DVD)
For produce truckers. A presentation of the trucker’s responsibilities with regard to a produce load, with solutions to several loading and air circulation problems. Includes written materials.

Publication Number:: 6559D
Availability:   
Always Available
$20.00
Key Points of Control & Management for Microbial Food Safety: Growers & Packers
Information for Growers, Packers, and Handlers of Horticultural Products

Most commercial produce that we eat is wholesome and disease-free, but it takes some work and attention to keep it that way. Here are some basic steps to remember.


Publication Number:: 8102
Availability:   
Always Available
$0.00
Key Points of Control and Management for Microbial Food Safety: Edible Landscape
Edible Landscape Plants and Home Garden Produce

Most fruit and vegetables that we eat from our home gardens are wholesome and disease-free, but it takes some work and attention to keep it that way. Here are some basic steps to remember.


Publication Number:: 8101
Availability:   
Always Available
$0.00
Key Points of Control and Management for Microbial Food Safety: Melons
Information for Producers, Handlers, and Processors of Melons

Most commercial melons that we eat are wholesome and disease-free, but it takes some work and attention to keep it that way. Here are some basic steps to remember.


Publication Number:: 8103
Availability:   
Always Available
$0.00
Key Points of Control and Management of Microbial Food Safety
Information for Producers, Processors, and Handlers of Fresh Market Tomatoes
Most commercially produced tomatoes are wholesome and disease-free, but that result takes a lot of work. Here are some basic steps to remember.

Publication Number:: 8150
Availability:   
Always Available
$0.00
Making Sense of Rules Governing Chlorine Contact in . . . Organic Produce
Basic explanation of potentially confusing rules on chlorine exposure for organically grown produce.

Publication Number:: 8198
Availability:   
Always Available
$0.00
Marine Container Transport of Chilled Perishable Produce
Learn how to select the proper boxes for shipment, plan a load, keep containers under optimum operating conditions, and monitor and record temperature during loading and transit.

Publication Number:: 21595
Availability:   
Available
$18.00
Oxidation-Reduction Potential (ORP) for Water Disinfection Monitoring
Large volumes of water are commonly used during postharvest handling of minimally processed fruits and vegetables. Water disinfection is a critical step in minimizing the potential transmission of pathogens from a water source to produce.

Publication Number:: 8149
Availability:   
Always Available
$0.00
Ozone Applications for Postharvest Disinfection of Edible Horticultural Crops
This publication provides an introductory overview of the properties, applications, known efficacy, and worker exposure and safety consideration of applying ozone in the postharvest environment.

Publication Number:: 8133
Availability:   
Always Available
$0.00
Postharvest Chlorination: Basic Properties & Key Points . . .
Chlorination of process water is one of the key elements of a properly managed postharvest sanitation program. When used in an overall safety management program, chlorination is effective, inexpensive, and may be used in operations of any size.

Publication Number:: 8003
Availability:   
Always Available
$0.00
Postharvest Cooling of Horticultural Crops (DVD)
This DVD presents the reasons for and benefits of thorough rapid cooling just after harvest. Includes definitions, an explanation of cooling methods, and factors affecting cooling efficiency.

Publication Number:: 6579D
Availability:   
Always Available
$35.00
Postharvest Handling for Organic Crops
An overview of general postharvest handling considerations unique to the marketing of registered or certified organic produce, with a brief introduction to currently permitted and restricted postharvest treatments.

Publication Number:: 7254
Availability:   
Always Available
$0.00
Postharvest Handling of California Stone Fruits (DVD)