|
Properties and Recommended Conditions
for Storage of Fresh Fruits and Vegetables
Compiled by Marita Cantwell
November 2001
By Common Name: N-P
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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
|
|
|
|
|
| Nashi |
see Asian pear |
|
|
|
|
|
|
|
|
|
| Nectarine |
Prunus persica |
-0.5-0 |
31-32 |
90-95 |
-0.9 |
30.3 |
M |
M |
2-4 weeks |
1-2% O2 + 3-5% CO2; internal breakdown 3-10°C |
| Okra |
Abelmoschus esculentus |
7-10 |
45-50 |
90-95 |
-1.8 |
28.7 |
L |
M |
7-10 days |
air + 4-10% CO2 |
| Olives, fresh |
Olea europea |
5-10 |
41-50 |
85-90 |
-1.4 |
29.4 |
L |
M |
4-6 weeks |
2-3% O2 + 0-1% CO2 |
| Onions |
Allium cepa |
|
|
|
|
|
|
|
|
|
| --Mature bulbs, dry |
|
0 |
32 |
65-70 |
-0.8 |
30.6 |
VL |
L |
1-8 months |
1-3% O2 + 5-10% CO2 |
| --Green onions |
|
0 |
32 |
95-100 |
-0.9 |
30.4 |
L |
H |
3 weeks |
2-4% O2 + 10-20% CO2 |
| Orange |
see Citrus |
|
|
|
|
|
|
|
|
|
| Papaya |
Carica papaya |
7-13 |
45-55 |
85-90 |
-0.9 |
30.4 |
M |
M |
1-3 weeks |
2-5% O2 + 5-8% CO2 |
| Parsley |
see Herbs |
|
|
|
|
|
|
|
|
|
| Parsnips |
Pastinaca sativa |
0 |
32 |
95-100 |
-0.9 |
30.4 |
VL |
H |
4-6 months |
ethylene causes bitterness |
| Passionfruit |
Passiflora spp. |
10 |
50 |
85-90 |
|
|
VH |
M |
3-4 weeks |
|
| Peach |
Prunus persica |
-0.5-0 |
31-32 |
90-95 |
-0.9 |
30.3 |
M |
M |
2-4 weeks |
1-2%O2 + 3-5%CO2; internal breakdown at 3-10°C;
|
| Pear, European |
Pyrus communis |
-1.5 to
-0.5 |
29-31 |
90-95 |
-1.7 |
29.0 |
H |
H |
2-7 months |
cultivar variations; 1-3% O2 + 0-5% CO2 |
| Pear, Asian |
see Asian Pear |
|
|
|
|
|
|
|
|
|
| Peas in pods; Snow, Snap & Sugar peas |
Pisum sativum |
0 |
32 |
90-98 |
-0.6 |
30.9 |
VL |
M |
1-2 weeks |
2-3% O2 + 2-3% CO2 |
| --Southern peas; Cowpeas |
Vigna sinensis
= V. unguiculata |
4-5 |
40-41 |
95 |
|
|
|
|
6-8 days |
|
| Pepino; Melon pear |
Solanum muricatum |
5-10 |
41-50 |
95 |
|
|
L |
M |
4 weeks |
|
| Peppers |
|
|
|
|
|
|
|
|
|
|
| --Bell Pepper, Paprika |
Capsicum annuum |
7-10 |
45-50 |
95-98 |
-0.7 |
30.7 |
L |
L |
2-3 weeks |
2-5% O2 + 2-5% CO2 |
| --Hot peppers, Chiles |
Capsicum annuum and C. frutescens |
5-10 |
41-50 |
85-95 |
-0.7 |
30.7 |
L |
M |
2-3 weeks |
3-5% O2 + 5-10% CO2 |
| Persimmon; Kaki |
Dispyros kaki |
|
|
|
|
|
|
|
|
3-5% O2 + 5-8% CO2 |
| --Fuyu |
|
0 |
32 |
90-95 |
-2.2 |
28.0 |
L |
H |
1-3 months |
|
| --Hachiya |
|
0 |
32 |
90-95 |
-2.2 |
28.0 |
L |
H |
2-3 months |
|
| Pineapple |
Ananas comosus |
7-13 |
45-55 |
85-90 |
-1.1 |
30.0 |
L |
L |
2-4 weeks |
2-5% O2 + 5-10% CO2 |
| Plantain |
Musa paradisiaca var. paradisiaca |
13-15 |
55-59 |
90-95 |
-0.8 |
30.6 |
L |
H |
1-5 weeks |
|
| Plums and Prunes |
Prunus domestica |
-0.5-0 |
31-32 |
90-95 |
-0.8 |
30.5 |
M |
M |
2-5 weeks |
1-2% O2 + 0-5% CO2 |
| Pomegranate |
Punica granatum |
5-7.2 |
41-45 |
90-95 |
-3.0 |
26.6 |
VL |
L |
2-3 months |
3-5% O2 + 5-10% CO2 |
| Potato, early crop |
Solanum tuberosum |
10-15 |
50-59 |
90-95 |
-0.8 |
30.5 |
VL |
M |
10-14 days |
no CA benefit |
| --late crop |
|
4-8 |
40-46 |
95-98 |
-0.8 |
30.5 |
VL |
M |
5-10 months |
no CA benefit |
| Pumpkin |
Cucurbita maxima |
12-15 |
54-59 |
50-70 |
-0.8 |
30.5 |
L |
M |
2-3 months |
|
*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
