Illustration of how trees turn carbon dioxide into clean air.

In order to maintain an outstanding produce department, it is critical that you understand basic produce science. This is because, as a produce clerk, one of your main objectives is keeping produce products alive and fresh as long as possible. You can do this by controlling temperature, humidity, light and air.

This course has the following objectives:

  • Explain how to control conditions to keep produce fresh
  • Identify how temperature, humidity, light and air effect the quality of produce
  • Describe how ethylene effects the ripening process
  • Distinguish each storage temperature for produce

Course Duration: 10m

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