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Properties and Recommended Conditions
for Storage of Fresh Fruits and Vegetables

Compiled by Marita Cantwell
November 2001
By Scientific Name: Q-U

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
 
 
 
  
Raphanus sativus Daikon; Lo Bok; Oriental radish  0-1 32-34 95-100     VL L 4 months  
Raphanus sativus Radish 0 32 95-100 -0.7 30.7 VL L 1-2 months 1-2% O2 + 2-3% CO2
Raphanus sp.  Radish sprouts 0 32 95-100         5-7 days  
Rheum rhaponticum Rhubarb 0 32 95-100 -0.9 30.3 VL L 2-4 weeks  
Ribes grossularia Gooseberry -0.5-0 31-32 90-95 -1.1 30.0 L L 3-4 weeks  
Ribes sativum; R. nigrum; R. rubrum Currants -0.5-0 31-32 90-95 -1.0 30.2 L L 1-4 weeks CA can extend storage life to 3-6 months
Rubus idaeus Raspberries -0.5-0 31-32 90-95 -0.9 30.4 L L 3-6 days 5-10% O2 + 15-20% CO2
Rubus spp. Blackberries -0.5-0 31-32 90-95 -0.8 30.6 L L 3-6 days 5-10% O2 + 15-20% CO2
Rubus spp. Dewberry -0.5-0 31-32 90-95 -1.3 29.7 L L 2-3 days  
Rubus spp. Elderberry -0.5-0 31-32 90-95 -1.1 30.0 L L 5-14 days  
Rubus spp. Loganberry -0.5-0 31-32 90-95 -1.7 28.9 L L 2-3 days  
Salvia officinalis Sage 0 32 90-95         2-3 weeks  
Scorzonera hispanica Black salsify; Scorzonera 0-1 32-34 95-98     VL L 6 months  
Sechium edule Chayote 7 45 85-90         4-6 weeks  
Solanum melongena Eggplant 10-12 50-54 90-95 -0.8 30.6 L M 1-2 weeks 3-5% O2 + 0% CO2
Solanum muricatum Pepino; Melon pear 5-10 41-50 95     L M 4 weeks  
Solanum tuberosum Potato                  
  early crop 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
Spinacia oleracea Spinach 0 32 95-100 -0.3 31.5 VL H 10-14 days 5-10% O2 + 5-10% CO2
Spondias spp. Spondias, Mombin, Wi apple, Jobo, Hogplum  13 55 85-90         1-2 weeks  
Stachys affinia Chinese artichoke 0 32 90-95     VL VL 1-2 weeks  
Tamarindus indica Tamarind 2-7 36-45 90-95 -3.7 25.3 VL VL 3-4 weeks  
Thymus vulgaris Thyme 0 32 90-95         2-3 weeks  
Trapopogon porrifolius Salsify; Vegetable oyster 0 32 95-98 -1.1 30.1 VL L 2-4 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 

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