|
Properties and Recommended Conditions
for Storage of Fresh Fruits and Vegetables
Compiled by Marita Cantwell
November 2001
By Common Name: L-M
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|
Common name
|
Scientific name
|
Storage temperature
|
Relative humidity
|
Highest freezing temperature
|
Ethylene* production
|
Ethylene** sensitivity
|
Approximate Storage-life
|
Observations and
Beneficial CA conditions
|
|
|
|
°C
|
°F
|
%
|
°C
|
°F
|
|
|
|
|
| Langsat; Lanzone |
Aglaia sp.; Lansium sp. |
11-14 |
52-58 |
85-90 |
|
|
|
|
2 weeks |
|
| Leafy Greens |
|
|
|
|
|
|
|
|
|
|
| --Cool season |
various genera |
0 |
32 |
95-100 |
-0.6 |
31.0 |
VL |
H |
10-14 days |
|
| --Warm season |
various genera |
7-10 |
45-50 |
95-100 |
-0.6 |
31.0 |
VL |
H |
5-7 days |
|
| Leek |
Allium porrum |
0 |
32 |
95-100 |
-0.7 |
30.7 |
VL |
M |
2 months |
1-2% O2 +2-5% CO2 |
| Lemon |
see Citrus |
|
|
|
|
|
|
|
|
|
| Lettuce |
Lactuca sativa |
0 |
32 |
98-100 |
-0.2 |
31.7 |
VL |
H |
2-3 weeks |
2-5% O2 + 0% CO2 |
| Lima bean |
see Beans |
|
|
|
|
|
|
|
|
|
| Lime |
see Citrus |
|
|
|
|
|
|
|
|
|
| LoBok |
see Daikon |
|
|
|
|
|
|
|
|
|
| Longan |
Dimocarpus longan = Euphoria
longan |
4-7 |
39-45 |
90-95 |
-2.4 |
27.7 |
|
|
2-4 weeks |
|
| Long bean |
see Beans |
|
|
|
|
|
|
|
|
|
| Loquat |
Eriobotrya japonica |
0 |
32 |
90-95 |
-1.9 |
28.6 |
|
|
3 weeks |
|
| Luffa; Chinese okra |
Luffa spp. |
10-12 |
50-54 |
90-95 |
|
|
L |
M |
1-2 weeks |
|
| Lychee, Litchi |
Litchi chinensis |
1-2 |
34-36 |
90-95 |
|
|
M |
M |
3-5 weeks |
3-5% O2 + 3-5% CO2 |
Malanga, Tania,
New cocoyam |
Xanthosoma
sagittifolium |
7 |
45 |
70-80 |
|
|
VL |
L |
3 months |
|
| Mamey |
see Sapote |
|
|
|
|
|
|
|
|
|
| Mandarin |
see Citrus |
|
|
|
|
|
|
|
|
|
| Mango |
Mangifera indica |
13 |
55 |
85-90 |
-1.4 |
29.5 |
M |
M |
2-3 weeks |
3-5% O2 + 5-10% CO2 |
| Mangosteen |
Garcinia mangostana |
13 |
55 |
85-90 |
|
|
M |
H |
2-4 weeks |
|
| Melons |
|
|
|
|
|
|
|
|
|
|
--Cantaloupes and
other netted melons |
Cucurbita melo
var. reticulatus |
2-5 |
36-41 |
95 |
-1.2 |
29.9 |
H |
M |
2-3 weeks |
3-5% O2 + 10-15% CO2 |
| --Casaba, |
Cucurbita melo |
7-10 |
45-50 |
85-90 |
-1.0 |
30.3 |
L |
L |
3-4 weeks |
3-5% O2 + 5-10% CO2 |
| --Crenshaw |
Cucurbita melo |
7-10 |
45-50 |
85-90 |
-1.1 |
30.1 |
M |
H |
2-3 weeks |
3-5% O2 + 5-10% CO2 |
| --Honeydew, Orange-flesh |
Cucurbita melo |
5-10 |
41-50 |
85-90 |
-1.1 |
30.1 |
M |
H |
3-4 weeks |
3-5% O2 + 5-10% CO2 |
| --Persian |
Cucurbita melo |
7-10 |
45-50 |
85-90 |
-0.8 |
30.6 |
M |
H |
2-3 weeks |
3-5% O2 + 5-10% CO2 |
| Mint |
see Herbs |
|
|
|
|
|
|
|
|
|
| Mombin |
see Spondias |
|
|
|
|
|
|
|
|
|
| Mushrooms |
Agaricus, other genera |
0 |
32 |
90 |
-0.9 |
30.4 |
VL |
M |
7-14 days |
3-21% O2 + 5-15% CO2 |
| Mustard greens |
Brassica juncea |
0 |
32 |
90-95 |
|
|
VL |
H |
7-14 days |
|
*Ethylene production rate:
VL = very low (<0.1 µL/kg-hr at 20°C)
L = low (0.1=1.0 µL/kg-hr)
M = moderate (1.0-10.0 µL/kg-hr)
H = high (10-100 µL/kg-hr)
VH = very high (>100 µL/kg-hr)
**Ethylene sensitivity (detrimental effects include yellowing, softening, increased
decay, loss of leaves, browning)
L = low sensitivity
M= moderately sensitive
H = highly sensitive
|
9 pages
