The University of California-Davis is offering its 24th Annual Fruit Ripening & Ethylene Management Workshop April 10-11 at the UC Davis Conference Center.
From the event organizers:
This workshop is intended for shippers and fruit handlers (wholesale and retail) and produce managers who are involved in handling and ripening fruits and fruit-vegetables. The workshop focuses on how to increase profits by reducing losses at the receiving end, and delivering ready-to-eat, delicious fruits and fruit-vegetables to the consumer.
Participating in this workshop is one way to earn credits towards completing the Produce Professional Certificate.
Topics included (2018)
- Importance of ripening programs
- Ripening fruit and fruit-vegetables
- Ripening facilities & equipment
- Fruit development-ripening
- Maturity and quality relationships
- Biology of ethylene production
- Sensory quality attributes and measurement
- Temperature management
- Retail temperature storage conditions
- Retail displays and handling
- Tools to control ripening and senescence
- Ethylene inhibition and control
- Designing/controlling a ripening program
- Physiological disorders and other losses