Produce Degradation Pathways and Prevention

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°)