604 Produce Degradation: Reaction Pathways and their Prevention
TABLE 20.2 Recommended Precooling Methods, Storage Conditions, Approximate Storage Life, and Average Respiration Rates for Selected VegetablesCommodity
Precooling Method
a
Recommended
Storage Conditions
Approximate Storage Life (at recommended conditions)
Respiration Rate
b^
(mg CO
kg 2
–1 h
–1
)
Temperature
(°C)
Relative Humidity
(%)
Asparagus
H
0–2
95–99
14–21 days
60 (0°)
Beans, Snap
H
5–7.5
95–100
8–12 days
34 (5°)
Beets With tops Topped
H, F, PIF
(^0) 1–2
9898
10–14 days
5 (0°)
Broccoli
I (liquid), H, F
0
98–100
2–3 weeks
21 (0°)
Brussel sprouts
V, H, I, F
0
95–100
3–5 weeks
40 (0°)
Cabbage
H, F
0
98–100
3–6 months
5 (0°)
Carrot
H
0
98–100
7–9 months
15 (0°)
Cauli
flower
V, H, F
0
95–98
3 weeks
17 (0°)
Celery
H, HV, V
0
95
5–7 weeks
15 (0°)
Corn, sweet
V with top icing, H,
(^30)
95–98
3
4–6 days
41 (0°)
Cucumbers
H, F
10–12.5
95
<14 days
26 (15°)
Eggplant
H, F, R
10–12
90–95
14 days
69 (12.5°)
Endive
V, H
0
95–100
2–3 weeks
45 (0°)
Garlic (bulbs)
cured
–1 to 0
60 –70
9 months
8 (0°)
Greens for cooking
H, HV, I (liquid, top, or package)
0
95–98
2 weeks
21 (0°) - Spinach
Jicama
12.5–15
80–90
2–4 months
14 (15°)