Cantwell-Postharvest Update for leafy vegetables

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http://postharvest.ucdavis.eduProduce Facts• Harvest indices• Quality indices• Temperature and RH• Freezing point/damage• Respiration rates• Ethylene production• Effects of ethylene• Effects of modifiedatmospheres• Physiological disorders• Postharvest diseases• Mechanical injury• Photos140FruitsVegetablesFlowersFree, content-rich website averages over 3 million views annually,And encompasses more than 640 pages and 1750 pdf documents.
http://postharvest.ucdavis.eduUpcoming Workshops at UC Davis• Fresh-cut Products: Maintaining Quality and Safety. Workshop, 18 th annual,September 24-26, 2013.• Produce Safety: A Science based Framework Workshop. 1 st annual. November 5-7, 2013. This interactive workshop will improve awareness and appreciation of thetools used for effective hazard analysis and quantitative risk assessment.• Methods of Measuring Fruit and Vegetable Quality: Color, Flavor, Texture.January 22, 2014.• Fruit Ripening and Retail handling Workshop. March 25-26, 2014. 20th Annual.• Postharvest Technology Short Course. 36 th annual. June 16-27, 2014. This coursewill be held June 16-20, 2014 at UC Davis with an optional Field Tour June 23-27.• Fresh-cut Products: Maintaining Quality and Safety. Workshop, 19 th annual,September 23-25, 2014.• Produce Safety: A Science based Framework Workshop. 2nd annual. November4-6, 2014.
Page 1 and 2: Postharvest Handling Update for Lea
Page 3 and 4: Iceless BroccoliTemperature-yellowi
Page 5 and 6: Broccoli (cv Ironman) harvested int
Page 7 and 8: Stem FirmnessStorage: perforated pl
Page 9 and 10: Broccoli Firmness and Water loss•
Page 11: WIC 2011Postharvest Quality of Vege
Page 14 and 15: 9=excellent, 1=unusable9876543A. Vi
Page 16 and 17: Shelf-life based on visual and nutr
Page 18 and 19: Marketability evaluation - Intact l
Page 20 and 21: Fresh-cut KaleImportance of Leaf Ma
Page 22 and 23: Materials and methods• Preparatio
Page 24 and 25: Marketability evaluations0.5°C (33
Page 26 and 27: Ammonia and Leafy & Floral Tissues
Page 28 and 29: Commercial blade cutWaterjet cut (s
Page 30 and 31: Sharp vs Dull knife; 3 days air 5°
Page 32 and 33: Used and sharpened bladesSharp new
Page 34 and 35: Romaine Lettuce2.8 B. Discoloration

Cantwell-Postharvest Update for leafy vegetables

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