ANR Peer Reviewed Publications

Organic food rule on chlorine exposure can be confusing for growers and handlers. This publication explains the basics and points you toward more detailed information available online.

Large volumes of water are commonly used during postharvest handling of minimally processed fruits and vegetables. Water disinfection is a critical step in minimizing the potential transmission of pathogens from a water source to produce.

Most commercially produced tomatoes are wholesome and disease-free, but that result takes a lot of work. Here are some basic steps to remember.

This publication provides an introductory overview of the properties, applications, known efficacy, and worker exposure and safety consideration of applying ozone in the postharvest environment.

Most commercial melons that we eat are wholesome and disease-free, but it takes some work and attention to keep it that way. Here are some basic steps to remember.

Most commercial produce that we eat is wholesome and disease-free, but it takes some work and attention to keep it that way. Here are some basic steps to remember.

Water is used to irrigate, wash, and transport produce before and after harvest. This free publication tells how to keep that water clean and free of pathogens.

An overview of general postharvest handling considerations unique to the marketing of registered or certified organic produce, with a brief introduction to currently permitted and restricted postharvest treatments.

New handling and packaging techniques can help keep this disease-causing bacterium out of refrigerated and ready-to-eat foods.

Postharvest Chlorination: Basic Properties & Key Points for Effective Distribution. Chlorination of process water is one of the key elements of a properly managed postharvest sanitation program. When used in an overall safety management program, chlorination is effective, inexpensive, and may be used in operations of any size.