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Properties and Recommended Conditions
for Storage of Fresh Fruits and Vegetables

Compiled by Marita Cantwell
November 2001
By Scientific Name: M-O

View the charts as Web pages or in Adobe Portable Document Format (PDF). The PDF files can be downloaded, viewed, and then printed by using Adobe Acrobat Reader©, which is freely available from the Adobe site. Download adobe graphic Adobe Acrobat Reader.


Scientific name
Common name
Storage temperature
Relative humidity
Highest freezing temperature
Ethylene* production
Ethylene** sensitivity
Approximate storage-life
Observations and 
Beneficial CA conditions
 
 
°C
°F
%
°C
°F
 
 
 
  
Malpighia glabra Acerola; Barbados Cherry 0 32 85-90 -1.4 29.4     6-8 weeks  
Malus pumila Apple                 2-3% O2 + 1-2% CO2 
--chilling sensitive Yellow Newtown, Grimes Golden, McIntosh 4 40 90-95 -1.5 29.3 VH H 1-2 months  
--not chilling sensitive   -1.1-0 30-32 90-95 -1.5 29.3 VH H 3-6 months  
Mangifera indica Mango 13 55 85-90 -1.4 29.5 M M 2-3 weeks 3-5% O2 + 5-10% CO2
Manihot esculenta Cassava, Yucca, Manioc 0-5 32-41 85-90     VL L 1-2 months no CA benefit
Medicago sativa  Alfalfa sprouts 0 32 95-100         7 days  
Mentha spp. Mint 0 32 95-100     VL H 2-3 weeks 5-10% O2 + 5-10% CO2
Momordica charantia Bittermelon; Bitter gourd 10-12 50-54 85-90     L M 2-3 weeks 2-3% O2 + 5% CO2
Musa paradisiaca var. paradisiaca Plantain 13-15 55-59 90-95 -0.8 30.6 L H 1-5 weeks  
Musa paradisiaca var. sapientum Banana 13-15 55-59 90-95 -0.8 30.6 M H 1-4 weeks 2-5% O2 + 2-5% CO2
Myrciaria cauliflora= Eugenia cauliflora Jaboticaba 13-15 55-59 90-95         2-3 days  
Nasturtium officinales see Lepidium sativum                  
Nephelium lappaceum Rambutan 12 54 90-95     H H 1-3 weeks 3-5% O2 + 7-12% CO2
Ocimum basilicum Basil 10 50 90     VL H 7 days 2% O2 + 0 to < 10% CO2
Olea europea Olives, fresh 5-10 41-50 85-90 -1.4 29.4 L M 4-6 weeks 2-3% O2 + 0-1% CO2
Opuntia spp. Cactus pads or stems; Nopalitos 5-10 41-50 90-95     VL M 2-3 weeks  
Opuntia spp. Cactus fruit; Prickly pear fruit 5 41 85-90 -1.8 28.7 VL M 2-6 weeks 2% O2 + 2-5% CO2
Origanum vulgare Oregano 0-5 32-41 90-95     VL M 1-2 weeks  
*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 

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Produce/Storage/sci_mo.shtml updated June 10, 2002