For example, larger onions are easier to slice and dice and are therefore preferred by food-service operators. For ultimate marketing success, the product supplied must closely match the buyer's requirements. Research suggests that the market for high-quality North Carolina onions will continue for the foreseeable future. The following publications provide more information on postharvest cooling and handling of fresh produce. For copies, see your county Cooperative Extension Center or write to Agricultural Publications, Campus Box 7603, North Carolina State University, Raleigh, NC 27695-7603.
Single copies are free.
A poster showing cooling and storage requirements for North Carolina fresh produce is also available. Inquire at your county Cooperative Extension Center or write to Biological and Agricultural Engineering Extension, Campus Box 7625, North Carolina State University, Raleigh, NC 27695-7625. Sponsored by the Energy Division, North Carolina Department of Economic and Community Development, with State Energy Conservation Program funds, in cooperation with North Carolina State University. However, any opinions, findings, conclusions, or recommendations expressed herein are those of the authors and do not necessarily reflect the views of the Energy Division, North Carolina Department of Economic and Community Development. Published by North Carolina Cooperative Extension Service Distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914.