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Postharvest Handling & Food Safety
Proper handling and cooling of fresh produce has become an
essential step for successful operations. Competition is keen within the
vegetable industry and proper postharvest handling and packaging often makes the
difference for a grower to capture a market. Without proper postharvest
handling, it is very difficult to maintain a consistent market. Proper
handling techniques, cooling requirements, etc. vary from crop to crop.
This is especially important information for the Suwannee Valley area because of
the popularity of "mixed loads" of vegetables. Growers need to
understand the procedures and requirements for each of their crops to minimize
losses and compete in the marketplace.
UF-IFAS
Sites
UF-IFAS Publications
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A Portable Demonstration Forced- Air
Cooler html
| pdf |
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Chlorine Use In Produce Packing Lines
html | pdf
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Cooling Florida Sweet Corn html
| pdf |
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Handling, Cooling and Sanitation
Techniques for Maintaining Postharvest Quality html
| pdf |
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Handling,
Cooling & Sanitation Techniques for Vegetables
html | pdf |
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Harvest and Handling Considerations -
Florida Greenhouse Vegetable Production Handbook, Vol 1 html
| pdf |
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Identifying Postharvest Diseases of
Tomato html |
pdf |
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Irregular Ripening of Tomato
html | pdf |
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Materials Handling - Florida Greenhouse
Vegetable Production Handbook, Vol 2 html
| pdf |
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Operational Considerations for Harvest -
Florida Greenhouse Vegetable Production Handbook, Vol 3 html
| pdf |
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Packingline Machinery for Florida Citrus
Packinghouses html
| pdf |
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Potato Physiological Disorders- Growth
Cracks html
| pdf |
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Psychrometrics and Postharvest
Operations html
| pdf |
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Use of 1-Methylcyclopropene (1-MCP) on
Tomato and Avocado Fruits: Potential for Enhanced Shelf Life and
Quality Retention html
| pdf |
List of
Additional Publications by Topic
State & Federal Agencies
Other University Sites
Organizations &
Associations
Disclaimer: This is a partial list of resources. Mention
of the above sites is not intended to be an endorsement of products or a preference over
other sites and resources.
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