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Agricultural Production
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Making Sense of Rules Governing Chlorine Contact in . . . Organic Produce
Basic explanation of potentially confusing rules on chlorine exposure for organically grown produce.
Catalog # 8198
$0.00 / EACH
Oxidation-Reduction Potential (ORP) for Water Disinfection Monitoring
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.
Catalog # 8149
$0.00 / EACH
Postharvest Chlorination: Basic Properties & Key Points . . .
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.
Catalog # 8003
$0.00 / EACH
Producing Quality Almonds: Food Safety Starts on the Farm
The potential for contamination of almonds by harmful organisms increases during harvest when the nuts are dropped to the ground. Learn procedures that can reduce the potential for on-farm contamination of almonds.
Catalog # 8126
$0.00 / EACH
Water Disinfection: A Practical Approach to Calculating Dose Values for Preharve
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.
Catalog # 7256
$0.00 / EACH
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California Master Gardener Handbook
Healthy Roses, 2nd Edition
Home Orchard: Growing Your Own Deciduous Fruit and Nut Trees
Weeds of California and Other Western States
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