This presentation offers best practices for receiving and storing fresh produce. Specifically, participants will learn how ethylene gas affects the storage of ethylene-sensitive fruits and vegetables. This module can be used individually or with the accompanying presentations in a larger training event.
Developer
<abbr title="Food and Nutrition Service">FNS</abbr>.
Learning Objectives
Training Format
Training Length
Language
State
Is this training Free?
Yes
Training Cost Value
$0.00
Publication Date