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University of Vermont

UVM Extension AgEngineering

UVM Extension AgEngineering
  • Home (Most Recent Posts)
  • About UVM Ag Engineering
  • Post Harvest Case Studies
    • Mighty Food Farm: The P-Shed
    • Footprint Farm: The BarnHouse
    • Last Resort Farm: Video Series
  • Food Safety
    • Spring Cleaning – Farm Cooler Checklist
    • Finish Surfaces for Produce and Food Areas
    • Rats (and other rodents)
    • Greens Spinners for Farm Use
  • Post Harvest
    • Bins, Buckets, Baskets & Totes
    • Innovation in Small Scale Vegetable Washing Equipment
    • Floor Design for Vegetable Wash, Pack and Storage Areas
    • CoolBots(TM): Inexpensive Cold Storage
    • Cooler Construction Options – Walls and Panels
  • Precooling and Curing Project
  • Events
    • NOFA-NY Winter Greens Workshop – Postharvest, Wash and Pack, Produce Safety
    • Checking out Vendors at the Great Lakes Expo
    • New England Vegetable & Fruit Conference 2017
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  • Calculators
    • Crop Storage Planning Tool
    • Psychrocalc
    • Pump and Pipe Pressure Calculator
  • Past Projects
    • Biofuels
      • Biomass Greenhouse Heating Program
    • Crop Storage Workshops
    • Hops
    • Winter Growing
  • Crop Storage Resources
  • Produce Tracking and Traceability
  • Remote Monitoring
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2016-08-16-005

Onions laid out in a single layer for curing in a greenhouse.

Last edited 2017-01-31Full size 3264 × 2448

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Published inPrecooling and Curing Project
The University of Vermont
Burlington, VT 05405 (802) 656-3131
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