Produce Degradation Pathways and Prevention

Temperature Effects on Produce Degradation 603

Mango Mature green Ripe

F, R in 24 hr

10–13 7–8

85–90

90

14–28 days

35 (10°)16 (10°)

Melons Casaba, Crenshaw, and Canary Honeydew Watermelon

H, F

10 7

10–15

90 – 95

9590

3 weeks7–10 days2–3 weeks

nd 14 (10°)8 (10°)

Nectarine

F, H

–1 to 0

90–95

14–18 days

3

5 (0°)

Orange FL and TX CA and AZ

R, F

0–13–8

85–90 90–95

12 weeks

4 (0°)

Passion fruit Yellow Purple

R, F to 10°

7–103–5

90–95

2 weeks3–5 weeks

44 (5°)

Peach

F, H

–1 to 0

90–95

14–28 days

3

5 (0°)

Pear

–1

90–94

60–90 days

3

Persimmon

–1 to 1

90–95

3 mo

6 (0°)

Pineapple

R, F

7–12

85–95

14–20 days

6 (10°)

Plums and fresh prunes

F, H, R

–1 to 0

90–95

14–28 days

3

3 (0°)

Note:

All values represent averages for the commodities. Values for individual cultivars and differing handling and growing condition

s may vary signi

ficantly.

1

For commodities where no precooling method is indicated, precooling is not required. Precooling methods F = forced air; R = ref

rigerator; H = hydrocooling; V =

vacuum; HV = hydrovacuum; I = icing; PI = package icing 2

Respiration rate provided for temperature indicated in parentheses. n.d. = no data

3

Data source USDA Handbook 66, 1968 ed.

Developed from data in

The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Crops,

Gross, K.C., Yang, C.Y., and Saltveit, M., Eds., Agricultural Research

Service, Beltsville, MD, 2002. Draft version of revised USDA Agriculture Handbook 66 on the USDA website http://www.ba.ars.usda

.gov/hb66 /index.html