Produce Degradation Pathways and Prevention

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.