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Phone 803-227-2990 |
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Capital Produce Distributors Inc |
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Toll-Free 877-437-2990 |
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P.O. Drawer 1697 |
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Fax 803-227-2997 |
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Irmo, S.C. 29063 |
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Fresh Produce Storage and Handling Guide |
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Commodity |
Optimal Storage Temperature
Degrees F/C |
Chill Point Degrees F/C |
Optimal Humidity % |
Top Ice |
Water Sprinkle |
Produces Ethylene |
Sensitive to Ethylene |
Remarks |
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BANANAS mature
green |
62-70 / 17-21 |
56 / 13 |
85-95 |
No |
No |
Yes-Low |
Yes |
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ripe |
56-60 / 13-16 |
54 / 12 |
85-95 |
No |
No |
Yes-Medium |
No |
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COCONUTS |
55-60 / 13-16 |
----- |
80-85 |
No |
No |
No |
No |
For extended storage or transit, store at 32-35Deg. F (0-2Deg.
C). |
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EGGPLANT |
50-55 / 10-13 |
45 / 7 |
85-95 |
No |
No |
No |
Yes |
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GINGER ROOT |
60-65 / 16-18 |
55 / 13 |
65-70 |
No |
No |
No |
No |
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GRAPEFRUIT |
55-60 / 13-16 |
50 / 10 |
90-95 |
No |
No |
Yes-Very Low |
No |
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LEMONS |
52-55 / 11-13 |
50 / 10 |
90-95 |
No |
No |
Yes-Very Low |
No |
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LIMES |
48-55 / 9-13 |
45 / 7 |
90-95 |
No |
No |
Yes-Very Low |
No |
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MANGOES |
50-55 / 10-13 |
50 / 10 |
85-95 |
No |
No |
Yes-Medium |
Yes |
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MELONS Casaba/Persian |
50-55 / 10-13 |
45 / 7 |
85-95 |
No |
No |
Yes-Very Low |
Yes |
Riper melons may be stored at 45-50Deg. F (7-10Deg. C). |
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Crenshaw |
50-55 / 10-13 |
45 / 7 |
85-95 |
No |
No |
Yes-Low |
Yes |
Riper melons may be stored at 45-50Deg. F (7-10Deg. C). |
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Honeydew |
50-55 / 10-13 |
41 / 5 |
85-95 |
No |
No |
Yes-Medium |
Yes |
Riper melons may be stored at 45-50Deg. F (7-10Deg. C). |
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OKRA |
50-55 / 10-13 |
45 / 7 |
90-95 |
No |
No |
Yes-Very Low |
Yes |
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PAPAYAS |
50-55 / 10-13 |
45 / 7 |
85-95 |
No |
No |
Yes-Medium |
Yes |
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PINEAPPLES |
50-55 / 10-13 |
45 / 7 |
85-95 |
No |
No |
Yes-Very Low |
No |
Odor may pass to avocados; keep seperated. |
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PUMPKINS |
55-59 / 13-15 |
50 / 10 |
65-70 |
No |
No |
No |
Yes |
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SQUASH hard
shell |
55-59 / 13-15 |
50 / 10 |
65-70 |
No |
No |
No |
Yes |
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SWEET POTATOES |
58-65 / 14-18 |
54 / 12 |
85-90 |
No |
No |
No |
Yes |
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TOMATOES mature green |
65-72 / 18-22 |
55 / 13 |
85-95 |
No |
No |
Yes-Low |
Yes |
To delay ripening, store at 55-60Deg. F (13-16Deg. C). |
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ripe |
55-60 / 13-16 |
50 / 10 |
85-95 |
No |
No |
Yes-Medium |
No |
Always display at room temperature. |
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WATERMELON |
55-70 / 13-21 |
50 / 10 |
85-95 |
No |
No |
No |
Yes |
Extremely sensitive to ethylene;
exposure will cause softening of flesh.
Keep away from ethylene-producing fruits and ripening rooms. |
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AVOCADOS unripe |
45-50 / 7-10 |
45 / 7 |
85-95 |
No |
No |
Yes-Low |
Yes |
Extremely sensitive to ethylene;
exposure may increase symptoms of chill damage. |
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ripe |
38-45 / 3-7 |
36 / 2 |
85-95 |
No |
No |
Yes-High |
Yes |
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CRANBERRIES |
38-42 / 3-6 |
36 / 2 |
90-95 |
No |
No |
No |
No |
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CANTALOUPE |
36-38 / 2-3 |
34 / 1 |
90-95 |
OK |
No |
Yes-Medium |
Yes |
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CUCUMBERS |
45-50 / 7-10 |
40 / 4 |
90-95 |
No |
No |
Yes-Very Low |
Yes |
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GREEN BEANS |
40-45 / 4-7 |
38 / 3 |
90-95 |
No |
No |
No |
Yes |
Water may promote russeting/spotting. |
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GUAVAS |
45-50 / 7-10 |
40 / 4 |
85-95 |
No |
No |
Yes-Medium |
Yes |
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LYCHEES |
40-45 / 4-7 |
36 / 2 |
90-95 |
No |
No |
Yes-Very Low |
No |
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ORANGES CA / AZ |
40-44 / 4-7 |
38 / 3 |
90-95 |
No |
No |
Yes-Very Low |
No |
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PEPPERS hot /
chili |
45-50 / 7-10 |
42 / 6 |
90-95 |
No |
No |
No |
Yes |
Exposure to ethylene gas will increase color change in hot
peppers. |
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sweet |
45-50 / 7-10 |
42 / 6 |
90-95 |
No |
No |
No |
No |
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POMEGRANATES |
41-50 / 5-10 |
41 / 5 |
90-95 |
No |
No |
No |
No |
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POTATOES |
45-50 / 7-10 |
38 / 3 |
85-90 |
No |
No |
No |
Yes |
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SQUASH soft
shell |
45-50 / 7-10 |
40 / 4 |
90-95 |
No |
No |
No |
Yes |
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TANGERINES CA / AZ |
40-44 / 4-7 |
38 / 3 |
90-95 |
No |
No |
Yes-Very Low |
No |
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APPLES |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
Yes-High |
Yes |
Some varieties (McIntosh &
Yellow Newton) are chill sensitive; store at 35-40Deg. F (2-4Deg. C). |
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APRICOTS |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
Yes-High |
Yes |
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ARTICHOKES Globe |
32-35 / 0-2 |
----- |
90-95 |
OK |
OK |
No |
No |
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ASPARAGUS |
34-36 / 1-2 |
----- |
90-95 |
No |
OK |
No |
Yes |
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BLUEBERRIES |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
Yes-Very Low |
No |
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BOK CHOY |
32-35 / 0-2 |
----- |
90-95 |
No |
OK |
No |
Yes |
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BROCCOLI |
32-35 / 0-2 |
----- |
90-95 |
OK |
OK |
No |
Yes |
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BRUSSELS SPROUTS |
32-35 / 0-2 |
----- |
90-95 |
OK |
OK |
No |
Yes |
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BUNCHED GREENS beets, chard,
green onions, mustard, parsley, radish, spinach, turnip |
32-35 / 0-2 |
----- |
90-95 |
OK |
OK |
No |
Yes |
Green onion odor may pass to
figs, grapes, mushrooms, rhubarb, and sweet corn; keep separated. |
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CABBAGE whole
head |
32-35 / 0-2 |
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90-95 |
OK |
OK |
No |
Yes |
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CARROTS topped |
32-35 / 0-2 |
----- |
90-95 |
OK |
OK |
No |
Yes |
Exposure to ethylene may cause bitter flavor. |
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CAULIFLOWER |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
No |
Yes |
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CELERY |
32-35 / 0-2 |
----- |
90-95 |
OK |
OK |
No |
Yes |
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CHERRIES |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
Yes-Very Low |
No |
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CHINESE PEA PODS |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
No |
No |
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CORN, SWEET |
32-35 / 0-2 |
----- |
90-95 |
OK |
OK |
No |
No |
May pick up odor from green onions; keep separated. |
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ENDIVE, ESCAROLE, CHICORY |
32-35 / 0-2 |
----- |
90-95 |
OK |
OK |
No |
No |
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FIGS |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
Yes-Low |
No |
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GARLIC |
32-35 / 0-2 |
----- |
65-75 |
No |
No |
No |
No |
May store at 55-70Deg. F (13-21Deg. C) for short period time. |
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GRAPES |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
Yes-Very Low |
Yes |
Keep away from other commodities
if grapes are packed in containers with sulfur dioxide pads. |
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GREEN PEAS |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
No |
Yes |
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HERBS all
except basil |
32-35 / 0-2 |
----- |
90-95 |
No |
OK |
No |
Yes |
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basil only |
52-59 / 11-15 |
50 / 10 |
90-95 |
No |
OK |
No |
Yes |
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JERUSALEM ARTICHOKES |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
No |
No |
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KIWIFRUIT unripe |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
Yes-Low |
Yes |
Extremely sensitive to ethylene; exposure will accelerate
ripening. |
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ripe |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
Yes-High |
Yes |
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KOHLRABI |
32-35 / 0-2 |
----- |
90-95 |
OK |
OK |
No |
No |
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LEEKS |
32-35 / 0-2 |
----- |
90-95 |
OK |
OK |
No |
Yes |
Odor may pass to figs and grapes; keep separated. |
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LETTUCE all
types |
32-35 / 0-2 |
----- |
90-95 |
No |
OK |
No |
Yes |
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MUSHROOMS |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
No |
No |
May pick up odor from green onions; keep separated. |
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NAPA/CHINESE CABBAGE |
32-35 / 0-2 |
----- |
90-95 |
No |
OK |
No |
Yes |
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NECTARINES |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
Yes-High |
Yes |
Unripe fruit produces less ethylene. |
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ONIONS, DRY |
32-35 / 0-2 |
----- |
65-75 |
No |
No |
No |
No |
May store at 55-70Deg. F (13-21Deg. C) for short period. |
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ORANGES FL / TX |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
Yes-Very Low |
No |
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PEACHES |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
Yes-High |
Yes |
Unripe fruit produces less ethylene. |
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PEARS |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
Yes-High |
Yes |
Unripe fruit produces less ethylene. |
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PERSIMMONS |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
No |
Yes |
Extremely sensitive to ethylene;
exposure will accelerate softening of flesh |
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PLUMS / PRUNES |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
Yes-High |
Yes |
Unripe fruit produces less ethylene. |
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PRECUT FRUIT pineapple |
32-36 / 0-2 |
----- |
90-95 |
No |
No |
Yes-Very Low |
No |
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PRECUT VEGETABLES carrots, celery, broccoli |
32-36 / 0-2 |
----- |
90-95 |
No |
No |
No |
Yes |
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mushroom |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
No |
No |
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QUINCES |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
Yes-High |
Yes |
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RHUBARB |
32-35 / 0-2 |
----- |
90-95 |
No |
OK |
No |
No |
May pick up odor from green onions; keep separated. |
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RASPBERRIES / BLACKBERRIES |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
Yes-Very Low |
No |
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SALAD MIXES |
32-36 / 0-2 |
----- |
90-95 |
No |
OK for Bulk |
No |
Yes |
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STRAWBERRIES |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
Yes-Very Low |
No |
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SPROUTS alfalfa,
bean |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
No |
Yes |
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TANGERINES FL / TX |
32-35 / 0-2 |
----- |
90-95 |
No |
No |
Yes-Very Low |
No |
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TOPPED VEGETABLES beets. celeriac, parsnips, radishes, rutabagas, turnips |
32-35 / 0-2 |
----- |
90-95 |
OK |
OK |
No |
Yes |
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Optimal Storage Temperature: Ranges given are the optimal temperatures at which fruits
and vegetables should be stored. Temperature ranges are given in both
Fahrenheit and Celsius Degrees. |
Top Ice: Top icing is designed to enhance the
freshness and shelf life of certain commodities. Items designated with OK will benefit from
top icing; however, it is not critical during short storage periods. Items designated with No should never be
top iced. |
Produces Ethylene: Many fruits give off ethylene, a natural,
colorless, and odorless gas that promotes ripening. Because different fruits give off varying
amounts of ethylene, they have been designated very low, low, medium, or high
producers. Commodities that produce
medium to high amounts of ethylene should be stored away from items that are
sensitive to ethylene and may be damaged as a result of exposure to the gas. |
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Chill Point: Many fruits and vegetables are
susceptible to damage if stored or displayed below their chill
points(34-56Deg F / 1-13Deg C). To
avoid chill damage, do not store fruits and vegetables below their designated
chill point. |
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Water Sprinkle:
Water sprinkling is designed to enhance the freshness and shelf life of
certain commodities. Items designated
with OK will benefit from sprinkling; however, it is not critical during
short storage periods. Items
designated with NO should never be sprinkled. |
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Sensitive to Ethylene: Some fruits and vegetables are sensitive to
ethylene. Exposure to ethylene may
cause accelerated ripening, discoloration, and in some cases, product
deterioration. Commodities that are
sensitive to ethylene should be stored away from commodities that produce
medium to high amounts of ethylene. |
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Optimal Humidity: It is important to store and display fruits and vegetables
within their optimal humidity ranges to ensure product freshness and to
prevent wilting or deterioration. Most
items stored at 45Deg F(7Deg C) or above require 85-95% humidity. Most items stored below 45Deg F(7Deg C)
require 90-98% humidity. |
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