Fruit and Vegetables storage
Improper storage of fresh fruits and vegetables may cause deterioration of both their flavour and nutrition profile. Proper storage of fresh fruits and vegetables is important to maintain the integrity of the product, prevent spoilage and illness and ensure that you get the best value for your purchasing.
The four principal concerns regarding product compatibility are: ✔ Temperature ✔ Moisture ✔ Ethylene ✔ Odor
Group 1: Fruits and vegetables, 0 to 2°C (32 to 36°F), 90-95% relative humidity. Many products in this group produce ethylene. Apples Grapes (without sulfur dioxide) Parsnips Apricots Horseradish Peaches Asian pears Kohlrabi Pears Barbados cherry Leeks Persimmons Beets, topped Longan Plums Berries (except cranberries) Loquat Pomegranates Cashew apple Lychee Prunes Cherries Mushrooms Quinces Coconuts Nectarines Radishes Figs (not with apples) Oranges* (Florida & Texas) Rutabagas Turnips
*Citrus treated with biphenyl may give odors to other products
Group 2: Fruits and vegetables, 0 to 2°C (32 to 36°F), 95-100% relative humidity. Many products in this group are sensitive to ethylene.
Amaranth* Corn, sweet* Anise* Daikon* Artichokes* Endive* Asparagus Escarole* Bean Sprouts Horseradish Grapes (without sulfur dioxide) Jerusalem artichoke Beets* Kohlrabi* Kiwifruit Leafy greens Belgian endive Leeks* (not with figs or grapes) Berries (except cranberries) Lettuce Bok choy Lo bok Broccoli* Mushrooms Brussels sprouts* Onions, green* (not with figs, grapes, mushrooms, rhubarb, or corn) Cabbage* Carrots* Cauliflower Celeriac* Celery* Cherries
Parsnips* Peas* Pomegranate Raddichio Radishes* Rhubarb Rutabagas* Salsify Scorzonera Snow peas Spinach* Turnips* Waterchestnut Watercress* Group 3: Fruits and vegetables, 0 to 2°C (32 to 36°F), 65-75% relative humidity. Moisture will damage these products.
Garlic Onion, dry
Group 4: Fruits and vegetables, 4.5°C (40°F), 90-95% relative humidity. Cactus leaves Lemons* Tamarillo Cactus pears Lychees Tangelos* Caimito Kumquat Tangerines* Cantaloupes** Mandarin* Ugli fruit* Clementine Oranges* (California and Arizona) Yucca Root Cranberries Pepino
*citrus treated with biphenyl may give odors to other products **can be top-iced
Group 5: Fruits and vegetables, 10°C (50°F), 85-90% relative humidity. Many of these products are sensitive to ethylene. These products are also sensitive to chilling injury.
Beans Kiwano Pummelo Calamondin Malanga Squash, summer (soft shell) Chayote Okra Tamarind Cucumber Olive Taro root Eggplant Peppers Haricot vert Potatoes, storage
Group 6: Fruits and vegetables, 13 to 15°C (55 to 60°F), 85-90% relative humidity. Many of these products produce ethylene. These products also are sensitive to chilling injury.
Atemoya Ginger root Papayas Avocados Granadilla Passionfruit Babaco Grapefruit Pineapple Bananas Guava Plantain Bitter melon Jaboticaba Potatoes, new Black sapote Jackfruit Pumpkin Boniato Langsat Rambutan Breadfruit Lemons* Santol Canistel Limes* Soursop Carambola Marney Sugar apple Cherimoya Mangoes Squash, winter (hard shell) Coconuts Mangosteen Tomatillos Feijoa Melons (except cantaloupes) Tomatoes, ripe
*citrus treated with biphenyl may give odors to other products.
Group 7: Fruits and vegetables, 18 to 21°C (65 to 70°F), 85-90% relative humidity.
Jicama Sweet potatoes* Watermelon* Pears (for ripening) Tomatoes, mature green White sapote Yams*
*separate from pears and tomatoes due to ethylene sensitivity.
Sources:
- Dr. Buntong Borarin, Postharvest technology of Faculty of Agro-Industry, Royal Univesity of Agriculture, Cambodia
- Hardenburg, Robert E., Alley E. Watada, Chien Yi Wang. The Commercial Storage of Fruits, Vegetables, Florist and Nursery Stocks, United States Department of Agriculture Handbook #66. - McGregor, B.M. 1989 Tropical Products Transport Handbook. USDA OT Agricultural Handbook #688.
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