Proper postharvest handling of fresh market fruits and vegetables will allow you to sell high-quality products and extend the shelf life of your produce. The faster you get produce to the correct storage temperature, the longer it will last. You can help produce get to the appropriate storage temperature by removing the heat held by the product when it was growing in the field.

Most fruits and vegetables do not need to be cured prior to storing, but a few do, including onions, garlic, pumpkins, winter squash, potatoes and sweet potatoes. Curing heals wounded areas on the surface of fruit or tubers. It also helps the necks and outer skins of garlic and onions dry prior to long-term storage.

Dr. Jett will discuss proper curing to prevent plant pathogens from spreading in storage and extend the shelf-life of fruits and vegetables. Produce is at its highest quality at harvest, so culling diseased or injured produce and storing only the highest quality product is important.

Dr. Jett has worked with Extension since 2007, specializing in vegetables and small fruit crops. He is passionate about his work, developing practical, economical production techniques for commercial vegetable growers and embarking on tours, workshops and production meetings that help growers expand their output.