602 Produce Degradation: Reaction Pathways and their Prevention
TABLE 20.1Recommended Precooling Methods, Storage Conditions, Approximate Storage Life, and Average Respiration Rates for Selected FruitsCommodity
Precooling Method
a
Recommended
Storage Conditions
Approximate Storage Life (at recommended conditions)
Respiration Rate
b
(mg CO
kg 2
–1 h
–1
)
Temperature
o(
C)
Relative Humidity
(%)
Apple
R, F, H
–1 to 4
90–95
2–4 months
Apricot
R, H
–0.5 to 0
90–95
1–2 weeks (3–4 weeks some cultivars)
6 (0°)
Avocado
F, R, H
5–12
85–95
3–6 weeks
35 (5°) 105 (10°)
Banana
13–14
90–95
2–4 days
3
140 (15°)
Berries Blackberries Blueberry Cranberry Raspberry Strawberry
F to 5° in 4 hoursF to <10° in 1hrF F to 1° in 12 hrF, R
–0.5 to 0–0.5 to 0
2
–0.5 to 0
0
>90>9090–95 >9090–95
2–14 days2 weeks2–4 months2–5 days7 days
19 (0°)6 (0°)4 (0°)17 (2°)16 (0°)
Cherry (Sweet)
R, F, H to <5 in 4hr
–1 to 0
>95
2–4 weeks
8 (0°)
Fig
F
–1 to 0
90–95
1–2 weeks
6 (0°)
Grape Vinifera Rotundifolia Labrusca
F F to
≤2° in 12hr
F to <2° in 24hr
–1 to 0–0.5 to 0–0.5 to 0
90–95>9085–90
1–4 weeks
3 (0°)10 (2°)3 (0°)
Grapefruit
12–15
95
6 weeks
<10 (15°)
Kiwi
F after 48–72 hr curing
0
90–95
4–5 months
3 (0°)
Lemon
7–12
85–95
6 months
11 (10°)
Lime
10
95
8 weeks
<10 (10°)