Group 1: Fruits and vegetables, 0 to 2°C (32 to 36°F), 90-95% relative humidity. Many products in this group produce ethylene.
apples |
grapes (without sulfur dioxide) |
parsnips |
apricots |
horseradish |
peaches |
Asian pears |
kohlrabi |
pears |
Barbados cherry |
leeks |
persimmons |
beets, topped |
longan |
plums |
berries (except cranberries) |
loquat |
pomegranates |
cashew apple |
lychee |
prunes |
cherries |
mushrooms |
quinces |
coconuts |
nectarines |
radishes |
figs (not with apples) |
oranges* ( Florida and Texas ) |
rutabagas |
|
|
turnips |
*Citrus treated with biphenyl may give odors to other products
Group 2: Fruits and vegetables, 0 to 2°C (32 to 36°F), 95-100% relative humidity. Many products in this group are sensitive to ethylene.
Amaranth* |
cherries |
parsley* |
anise |
daikon* |
parsnips* |
artichokes* |
endive* |
peas* |
asparagus |
escarole* |
pomegranate |
bean sprouts |
grapes (without sulfur dioxide) |
raddichio |
beets* |
horseradish |
radishes* |
Belgian endive |
Jerusalem artichoke |
rhubarb |
berries (except cranberries) |
kiwifruit |
rutabagas* |
bok choy |
kohlrabi* |
salsify |
broccoli* |
leafy greens |
scorzonera |
brussels sprouts* |
leeks' (not with figs or grapes) |
snow peas |
cabbage* |
lettuce |
spinach* |
carrots* |
lo bok |
Sweet corn* |
cauliflower |
mushrooms |
turnips* |
celeriac* |
onions, green* (not with figs, grapes, mushrooms, rhubarb, or corn) |
water chestnut |
celery* |
|
watercress* |
*these products can be top-iced
Source: McGregor, B.M. 1989. Tropical Products Transport Handbook. USDA Office of Transportation, Agricultural Handbook 668.
Group 3: Fruits and vegetables, 0 to 2°C (32 to 36°F), 65-75% relative humidity. Moisture will damage these products.
garlic |
onions, dry |
Group 4: Fruits and vegetables, 4.5°C (40°F), 90-95% relative humidity.
cactus leaves |
lemons* |
tamarillo |
cactus pears |
lychees |
tangelos* |
caimito |
kumquat |
tangerines* |
cantaloupes** |
mandarin* |
ugli fruit* |
clementine |
oranges ( Calif. and Arizona ) |
yucca root |
cranberries |
pepino |
|
* citrus treated with biphenyl may give odors to other products.
** can be top-iced.
Group 5: Fruits and vegetables, 10°C (50°F), 85-90% relative humidity. Many of these products are sensitive to ethylene. These products also are sensitive to chilling injury.
beans |
kiwano |
pummelo |
calamondin |
malanga |
squash, summer (soft shell) |
chayote |
okra |
tamarind |
cucumber |
olive |
taro root |
eggplant |
peppers |
|
haricot vert (fine beans) |
potatoes, storage |
|
Source: McGregor, B.M. 1989. Tropical Products Transport Handbook. USDA Office of Transportation, Agricultural Handbook 668.
Group 6: Fruits and vegetables, 13 to 15°C (55 to 60°F), 85-90% relative humidity. Many of these products produce ethylene. These products also are sensitive to chilling injury.
atemoya |
granadilla |
papayas |
avocados |
grapefruit |
passionfruit |
babaco |
guava |
pineapple |
bananas |
jaboticaba |
plantain |
bitter melon |
jackfruit |
potatoes, new |
black sapote |
langsat |
pumpkin |
boniato |
lemons* |
rambutan |
breadfruit |
limes* |
santol |
canistel |
mamey |
soursop |
carambola |
mangoes |
sugar apple |
cherimoya |
mangosteen |
squash, winter (hard shell) |
coconuts |
melons (except cantaloupes) |
tomatillos |
feijoa |
|
tomatoes, ripe |
ginger root |
|
|
*citrus treated with biphenyl may give odors to other products
Group 7: Fruits and vegetables, 18 to 21°C (65 to 70°F), 85-90% relative humidity.
jicama |
sweetpotatoes* |
watermelon* |
yams* |
Pears (for ripening) |
tomatoes, mature green |
white sapote |
|
*separate from pears and tomatoes due to ethylene sensitivity.
Source: McGregor, B.M. 1989. Tropical Products Transport Handbook. USDA Office of Transportation, Agricultural Handbook 668.
These products can be injured by one light freezing:
apricot
asparagus
avocado
banana
beans (snap)
berries (except cranberries)
cucumber
eggplant
lemons
lettuce
limes
okra
peaches
peppers (sweet)
plums
potatoes
squash (summer)
sweet potato
tomatoes
Source: McGregor, B.M. 1989. Tropical Products Transport Handbook. USDA Office of Transportation, Agricultural Handbook 668.
Inspecting stored produce and cleaning storage structures on a regular basis will help reduce losses by minimizing the buildup of pests and discouraging the spread of diseases.
Inspect produce and clean the storage structure:
Clean and maintain the storage structure:
Source: FAO. 1985. Prevention of Post-Harvest Food Losses: A Training Manual. Rome : UNFAO. 120pp.
Storage facilities should be protected from rodents by keeping the immediate area clean, free from trash and weeds. Rat guards can be made from simple materials such as old tin cans or pieces of sheet metal fashioned to fit the extended legs of storage structures. If desired, more elaborate technologies can be used. Concrete floors will help prevent rodent entry, as will screens on windows, vents and drains.
Remove trash and weeds:
Rat guards:
Source: FAO. 1985. Prevention of Post-Harvest Food Losses: A Training Manual. Rome : UNFAO. 120 pp.
Screens:
Cement floors:
Source: FAO. 1985. Prevention of Post-Harvest Food Losses: A Training Manual. Rome : UNFAO. 120 pp.
When inspecting stored produce, any spoiled or infected produce should be removed and destroyed. In some cases, produce may still be fit for consumption if used immediately, perhaps as animal feed. Reusable containers and sacks should be disinfected in chlorinated or boiling water before reuse.
Disinfect used sacks:
Source: FAO. 1985. Prevention of Post-Harvest Food Losses: A Training Manual. Rome : UNFAO. 120pp.
Placing materials on the floor beneath sacks or cartons of produce prevents dampness from reaching produce suited to dry conditions in storage. This helps to reduce the chance of fungal infection, while also improving ventilation and/or sanitation in the storeroom. Some examples of useful materials follow:
Waterproof sheets:
Poles:
Wooden pallets:
Source: FAO. 1985. Prevention of Post-Harvest Food Losses: A Training Manual. Rome : UNFAO. 120 pp.