Produce Degradation Pathways and Prevention

606 Produce Degradation: Reaction Pathways and their Prevention

TABLE 20.2 (continued)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

(%)

Tomatillo

F, R

5–10

80–90

≤3 weeks

16 (10°)

Tomatoes Mature green Ripe

R, F to 20° for ripening to 12°

for storage

19–21

13

90–95 90–95

7–28 days

3

22 (15°)35 (20°)

Turnip

0

90–95

4–5 months

8 (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.

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