HORT 54100 - Postharvest Technology Of Fruits And Vegetables

Credit Hours: 1.00. (FS 54100) Theoretical and applied aspects of methods being used for enhancing the quality and shelf life of harvested fruits and vegetables. Factors that affect the longevity of produce and technology used to control these factors and reduce deterioration of produce between harvest and consumption/processing will be emphasized. Weeks 11-15. Typically offered Spring.