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Compatible Fresh Fruits and Vegetables During
7 Day Storage
Group 1A - Vegetables
code thermometer
32-36oF, 0-2oC, 90-98% rh
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alfalfa sprouts
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Chinese cabbage
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mint
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amaranth
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Chinese turnip
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mushroom
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anise
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collard*
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mustard greens*
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artichoke
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corn; sweet,baby
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parsley*
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arugula*
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cut vegetables
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parsnip |
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asparagus*
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daikon*
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radicchio
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beans; fava, lima
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endive*-chicory
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radish
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bean sprouts
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escarole*
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rutabaga
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beet
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fennel
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rhubarb
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Belgian endive*
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garlic
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salsify
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bok choy
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green onion*
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scorzonera
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broccoli*
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herbs* (not basil)
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shallot
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broccoflower*
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horseradish
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snow pea*
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brussels sprouts*
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Jerusalem artichoke
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spinach*
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cabbage*
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sweet pea*
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carrot*
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kailon
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Swiss chard
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cauliflower*
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kale
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turnip
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celeriac
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kohlrabi
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turnip greens*
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celery*
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leek*
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waterchestnut
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chard*
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lettuce*
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watercress*
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- Ethylene level should be kept below 1 ppm in storage area.
* products marked with an asterisk are sensitive to ethylene damage.
Group 1B - Fresh Fruit
code thermometer
32-36oF, 0-2oC, 85-95% rh
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apple
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elderberry
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prune
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apricot
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fig
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quince
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avocado, ripe
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gooseberry
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raspberry
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Barbados cherry
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grape
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strawberry
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blackberry
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kiwifruit*
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blueberry
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loganberry
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boysenberry
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longan
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caimito
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loquat
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cantaloupe
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lychee
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cashew apple
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nectarine
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cherry
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peach
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coconut
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pear: (Asian & European)
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currant
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persimmon*
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cut fruits
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plum
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date
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plumcot
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dewberry
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pomegranate
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- Ethylene level should be kept below 1 ppm in storage area.
* products marked with an asterisk are sensitive to ethylene damage.
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