Temperature Effects on Produce Degradation 605
Kohlrabi Topped With tops
H, I, F
0
98–100
2–3 months 2 –4 weeks
10 (0°)
Leeks
H, I, V
0
95–100
2–3 months
15 (0°)
Lettuce
V, HydroV, H for nonheading types
0
98–100
< 4 weeks
12 (0°)–head23 (0°)–leaf
Mushroom
H, F, V to 2–4°
0–1
95
7–9 days
35 (0°)
Okra
H, F
7–10
>90
7–14 days
21 (12.5°)
Onion Bulb Green
A to 0 after dryingH, F, V to <4° in 4–6h
0 0
65–7595–98
1–9 months3–4 weeks
3 (0°)
Peas, green and with edible pods
F, H, V
0
95–98
1–2 weeks
38 (0°)
Peppers
F, H, V
7
90–95
2–3 weeks
12 (10°)
Potatoes
Cure at 20°C, RH 80–100%
7–10 (eating)10–15 (frying)15–20 (chipping)
95–99 at all temps
2–12 months
16 (10°)
Pumpkin and Winter Squash
R
10–13
50–70
2–3 months
99 (12.5°)
Radish
H at 0 to 4.5°C
0
90–95
3–4 weeks
16 (0°)–topped6 (0°)–bunches
Rutabaga
R, F, H, I
0
98–100
4–6 months
5 (0°)
Southern peas Unshelled Shelled
F H
4–5 4–5
95
6–8 days24–48 h
24 (5°)29 (0°)
Spinach
H, I
3 0
3
95–100
3 10–14 days
3
21 (0°)
Squash, Summer
R, F, H
5–10
95
2 weeks
32 (5°)67 (10°)
Sweet potatoes
Cure at 29
±1, 90–97%
RH for 4–7 days
13–15
90
1 year
n.d.