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Properties and Recommended Conditions
for Storage of Fresh Fruits and Vegetables

Compiled by Marita Cantwell
November 2001
By Scientific Name: V-Z

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
 
 
 
 
Vaccinium corymbosum Blueberry -0.5-0 31-32 90-95 -1.3 29.7 L L 10-18 days  2-5% O2 + 12-20% CO2
Vaccinium macrocarpon Cranberry 2-5 35-41 90-95 -0.9 30.4 L L 8-16 weeks 1-2% O2 + 0-5% CO2
Vicia faba Fava, Broad beans 0 32 90-95         1-2 weeks  
Vigna sesquipedalis Long bean; Yard-long bean 4-7 40-45 90-95     L M 7-10 days  
Vigna sinensis = V. unguiculata Southern peas; Cowpeas 4-5 40-41 95         6-8 days  
Vitis labrusca Grape, American -1 - 0.5 30-31 90-95 -1.4 29.4 VL L 2-8 weeks  
Vitis vinifera Grape
a=fruit; b=stem
-0.5 - 0 31-32 90-95 -2.7a
-2.0b
27.1a
28.4b
VL L 1-6 months 2-5% O2 + 1-3% CO2; to 4 wks, 5-10%O2 + 10-15% CO2
Xanthosoma sagittifolium Malanga, Tania, New cocoyam 7 45 70-80     VL L 3 months  
Zea mays Corn, sweet and baby  0 32 95-98 -0.6 30.9 VL L 5-8 days 2-4% O2 + 5-10% CO2; 4 wks, 5-10% O2 + 15% CO2
Zingiber officinale Ginger 13 55 65     VL L 6 months no CA benefit
Ziziphus jujuba Jujube; Chinese date 2.5-10 36-50 85-90 -1.6 29.2 L M 1 month  
*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_vz.shtml updated June 10, 2002