|
Properties and Recommended Conditions
for Storage of Fresh Fruits and Vegetables
Compiled by Marita Cantwell
November 2001
By Scientific Name: P
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|
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
|
|
|
|
|
| Pachyrrhizus erosus |
Jicama, Yambean |
13-18 |
55-65 |
85-90 |
|
|
VL |
L |
1-2 months |
|
| Passiflora spp. |
Passionfruit |
10 |
50 |
85-90 |
|
|
VH |
M |
3-4 weeks |
|
| Pastinaca sativa |
Parsnips |
0 |
32 |
95-100 |
-0.9 |
30.4 |
VL |
H |
4-6 months |
ethylene causes bitterness |
| Perilla frutescens |
Perilla, Shiso |
10 |
50 |
95 |
|
|
VL |
M |
7 days |
|
| Persea americana |
Avocado |
|
|
|
|
|
|
|
|
|
| |
cv Fuerte, Hass |
3-7 |
37-45 |
85-90 |
-1.6 |
29.1 |
H |
H |
2-4 weeks |
2-5%O2 + 3-10% CO2 |
| |
cv. Fuchs, Pollock |
13 |
55 |
85-90 |
-0.9 |
30.4 |
H |
H |
2 weeks |
|
| |
cv. Lula, Booth |
4 |
40 |
90-95 |
-0.9 |
30.4 |
H |
H |
4-8 weeks |
|
| Petroselinum crispum |
Parsley |
0 |
32 |
95-100 |
-1.1 |
30.0 |
VL |
H |
1-2 months |
|
| Phaseolus lunatus |
Lima beans |
5-6 |
41-43 |
95 |
-0.6 |
31.0 |
L |
M |
5-7 days |
|
| Phaseolus sp. |
Bean sprouts |
0 |
32 |
95-100 |
|
|
|
|
7-9 days |
|
| Phaseolus vulgaris |
Snap bean; Wax bean; Green
bean |
4-7 |
40-45 |
95 |
-0.7 |
30.7 |
L |
M |
7-10 days |
2-3% O2 + 4-7% CO2 |
| Phoenix dactylifera |
Date |
-18-0 |
0-32 |
75 |
-15.7 |
3.7 |
VL |
L |
6-12 months |
|
| Physalis ixocarpa |
Tomatillo;
Husk Tomato |
7-13 |
45-55 |
85-90 |
|
|
VL |
M |
3 weeks |
|
| Pisum sativum |
Peas in pods; Snow, Sugar & Snap peas |
0 |
32 |
95-98 |
-0.6 |
30.9 |
VL |
M |
1-2 weeks |
2-3% O2 + 2-3% CO2 |
| Pouteria campechiana |
Canistel, Eggfruit |
13-15 |
55-59 |
85-90 |
-1.8 |
28.7 |
|
|
3 weeks |
|
| Prunus armeniaca |
Apricot |
-0.5-0 |
31-32 |
90-95 |
-1.1 |
30.0 |
M |
H |
1-3 weeks |
2-3% O2 + 2-3% CO2 |
| Prunus avium |
Cherries, Sweet |
-1 to 0 |
30-32 |
90-95 |
-2.1 |
28.2 |
|
|
2-3 weeks |
10-20% O2 + 20-25% CO2 |
| Prunus cerasus |
Cherries, Sour |
0 |
32 |
90-95 |
-1.7 |
29.0 |
|
|
3-7 days |
3-10% O2 + 10-12% CO2 |
| Prunus domestica |
Plums and Prunes |
-0.5 - 0 |
31-32 |
90-95 |
-0.8 |
30.5 |
M |
M |
2-5 weeks |
1-2%O2 + 0-5%CO2 |
| Prunus persica |
Nectarine |
-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 |
| Prunus persica |
Peach |
-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 |
| Psidium guajava |
Guava |
5-10 |
41-50 |
90 |
|
|
L |
M |
2-3 weeks |
|
| Psophocarpus
tetragonolobus |
Winged bean |
10 |
50 |
90 |
|
|
|
|
4 weeks |
|
| Punica granatum |
Pomegranate |
5-7 |
41-45 |
90-95 |
-3.0 |
26.6 |
VL |
L |
2-3 months |
3-5% O2 + 5-10% CO2 |
| Pyrus communis
|
Pear, European |
-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 |
| Pyrus serotina; P. pyrifolia |
Asian Pear, Nashi |
1 |
34 |
90-95 |
-1.6 |
29.2 |
H |
H |
4-6 months |
1-5% O2 + 0-4% CO2 |
*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
| Produce/Storage/sci_p.shtml updated June 10, 2002 |
|
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