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NC State Extension

Postharvest Handling

Tomatoes post harvest packaging

Postharvest handling of tomatoes, including packaging, is important to overall food safety and product quality.

Chlorination and Postharvest Disease Control
This publication will acquaint growers, packers and shippers with the proper use of chlorination. When used with other proper postharvest handling practices, chlorination is effective and relatively inexpensive. It poses little threat to health or the environment.

Design of Room Cooling Facilities: Structural & Energy Requirements
Proper temperature control is essential to protecting the quality of fresh produce. By constructing and maintaining their own cooling facilities, farmers, packers and roadside vendors can substantially reduce the overall cost of owning one of these useful structures.

Postharvest Cooling and Handling of Field- and Greenhouse-Grown Tomatoes
This fact sheet describes harvesting, handling, storage and packaging procedures that will help maintain fruit quality. It also discusses the economic aspects of marketing the crop.

This website features the CoolBot which is used as a programmed micro-controller to direct an air conditioner’s compressor so that you can keep your flowers and farm produce thermostatically controlled.

Sustainable Production of Fresh Market Tomatoes
Sustainable production presents unique challenges, from nutrient sources to variety selection based on disease resistance. This guide covers the basics of sustainable tomato production, produced by the USDA’s Agricultural Research Service.

Postharvest Handling
NC Fresh Produce Safety Portal hosts multiple resources on postharvest handling. Their resources pertain to postharvest equipment, cooling and handling, quality and testing, storage and transportation, packing facilities, and refrigeration units.

USDA Grades

U.S. Grade Standards provide the produce industry with a uniform language for describing the quality and condition of commodities in the marketplace. The following links provide information about tomato grade standards depending on the market for the product.

Written By

Aubrey EttingerExtension Associate for Nutrition Email Aubrey Kannapolis Research
NC State Extension, NC State University
Page Last Updated: 4 years ago
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