University of California

Group 1 Compatible Fresh Fruits and Vegetables During 7 Day Storage

Compatible Fresh Fruits and Vegetables During 7 Day Storage

Thompson, J., A. Kader, and K. Sylva. 1996. Compatibility chart for fruits and vegetables in short-term transport or storage. Oakland: Univ. Calif. Div. Ag. and Nat. Res. Publ. 21560 (poster).

Group 1A - Vegetables
32-36oF, 0-2oC, 90-98% rh

Group 1A - Vegetables

Alfalfa Sprouts
Amaranth
Anise
Artichoke
Arugula*
Asparagus*
Beans: Fava, Lima
Brean Sprouts
Beet
Belgian Endive*
Bok Choy
Broccoli*
Broccoflower*
Brussels Sprouts
Cabbage*
Carrot*
Cauliflower*
Celeriac
Celery*
Chard*
Chinese Cabbage
Chinese Turnip
Collard*
Corn: Sweet, Baby
Cut Vegetables
Daikon*
Endive* - Chickory
Escarole*
Fennel
Garlic
Green onion*
Herbs* (not Basil)
Horseradish
Jerusalem Artichoke
Kailon
Kale
Kohlrabi
Leek*
Lettuce*
Mint
Mushroom
Mustard Greens*
Parsley*
Parsnip
Radicchio
Radish
Rutabaga
Rhubarb
Salsify
Scorzonera
Shallot
Snow Pea*
Spinach*
Sweet Pea*
Swiss Chard
Turnip
Turnip Greens*
Water Chestnut
Watercress*

Group 1B - Fresh Fruit
32-36oF, 0-2oC, 85-95% rh

Group 1B - Fresh Fruit

Apple
Apricot
Avocado, ripe
Barabados Cherry
Blackberry
Blueberry
Boysenberry
Caimito
Cantaloupe
Cashew Apple
Cherry
Coconut
Currant
Cut fruits
Date
Dewberry
Elderberry
Fig
Goosebery
Grape
Kiwifruit*
Longan
Loganberry
Loquat
Lychee
Nectarine
Peach
Pear: Asian & European
Persimmon*
Plum
Plumcot
Pomegranate
Prune
Quince
Raspberry
Strawberry

 

Ethylene level should be kept below 1 ppm in storage area.
* products marked with an asterisk are sensitive to ethylene damage.

College of Agricultural & Environmental Sciences
Postharvest Technology Center
Department of Plant Sciences

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