CHAPTER 7: STORAGE OF HORTICULTURAL CROPS - 2

Compatibility groups for storage of fruits and vegetables

Group 1: Fruits and vegetables, 0 to 2°C (32 to 36°F), 90-95% relative humidity. Many products in this group produce ethylene.

apples	grapes (without sulfur dioxide)	parsnips
apricots	horseradish	peaches
Asian pears	kohlrabi	pears
Barbados cherry	leeks	persimmons
beets, topped	longan	plums
berries (except cranberries)	loquat	pomegranates
cashew apple	lychee	prunes
cherries	mushrooms	quinces
coconuts	nectarines	radishes
figs (not with apples)	oranges* ( Florida and Texas )	rutabagas
		turnips

*Citrus treated with biphenyl may give odors to other products

Group 2: Fruits and vegetables, 0 to 2°C (32 to 36°F), 95-100% relative humidity. Many products in this group are sensitive to ethylene.

Amaranth*	cherries	parsley*
anise	daikon*	parsnips*
artichokes*	endive*	peas*
asparagus	escarole*	pomegranate
bean sprouts	grapes (without sulfur dioxide)	raddichio
beets*	horseradish	radishes*
Belgian endive	Jerusalem artichoke	rhubarb
berries (except cranberries)	kiwifruit	rutabagas*
bok choy	kohlrabi*	salsify
broccoli*	leafy greens	scorzonera
brussels sprouts*	leeks' (not with figs or grapes)	snow peas
cabbage*	lettuce	spinach*
carrots*	lo bok	Sweet corn*
cauliflower	mushrooms	turnips*
celeriac*	onions, green* (not with figs, grapes, mushrooms, rhubarb, or corn)	water chestnut
celery*		watercress*

*these products can be top-iced

Source: McGregor, B.M. 1989. Tropical Products Transport Handbook. USDA Office of Transportation, Agricultural Handbook 668.

Group 3: Fruits and vegetables, 0 to 2°C (32 to 36°F), 65-75% relative humidity. Moisture will damage these products.

garlic

onions, dry

Group 4: Fruits and vegetables, 4.5°C (40°F), 90-95% relative humidity.

cactus leaves	lemons*	tamarillo
cactus pears	lychees	tangelos*
caimito	kumquat	tangerines*
cantaloupes**	mandarin*	ugli fruit*
clementine	oranges ( Calif. and Arizona )	yucca root
cranberries	pepino

* citrus treated with biphenyl may give odors to other products.
** can be top-iced.

Group 5: Fruits and vegetables, 10°C (50°F), 85-90% relative humidity. Many of these products are sensitive to ethylene. These products also are sensitive to chilling injury.

beans	kiwano	pummelo
calamondin	malanga	squash, summer (soft shell)
chayote	okra	tamarind
cucumber	olive	taro root
eggplant	peppers
haricot vert (fine beans)	potatoes, storage

Source: McGregor, B.M. 1989. Tropical Products Transport Handbook. USDA Office of Transportation, Agricultural Handbook 668.

Group 6: Fruits and vegetables, 13 to 15°C (55 to 60°F), 85-90% relative humidity. Many of these products produce ethylene. These products also are sensitive to chilling injury.

atemoya	granadilla	papayas
avocados	grapefruit	passionfruit
babaco	guava	pineapple
bananas	jaboticaba	plantain
bitter melon	jackfruit	potatoes, new
black sapote	langsat	pumpkin
boniato	lemons*	rambutan
breadfruit	limes*	santol
canistel	mamey	soursop
carambola	mangoes	sugar apple
cherimoya	mangosteen	squash, winter (hard shell)
coconuts	melons (except cantaloupes)	tomatillos
feijoa		tomatoes, ripe
ginger root

*citrus treated with biphenyl may give odors to other products

Group 7: Fruits and vegetables, 18 to 21°C (65 to 70°F), 85-90% relative humidity.

jicama	sweetpotatoes*	watermelon*	yams*
Pears (for ripening)	tomatoes, mature green	white sapote

*separate from pears and tomatoes due to ethylene sensitivity.

Source: McGregor, B.M. 1989. Tropical Products Transport Handbook. USDA Office of Transportation, Agricultural Handbook 668.

Susceptibly to freezing injury

These products can be injured by one light freezing:

apricot

asparagus

avocado

banana

beans (snap)

berries (except cranberries)

cucumber

eggplant

lemons

lettuce

limes

okra

peaches

peppers (sweet)

plums

potatoes

squash (summer)

sweet potato

tomatoes

Source: McGregor, B.M. 1989. Tropical Products Transport Handbook. USDA Office of Transportation, Agricultural Handbook 668.

Storage practices

Inspecting stored produce and cleaning storage structures on a regular basis will help reduce losses by minimizing the buildup of pests and discouraging the spread of diseases.

Inspect produce and clean the storage structure:

Clean and maintain the storage structure:

Source: FAO. 1985. Prevention of Post-Harvest Food Losses: A Training Manual. Rome : UNFAO. 120pp.

Storage facilities should be protected from rodents by keeping the immediate area clean, free from trash and weeds. Rat guards can be made from simple materials such as old tin cans or pieces of sheet metal fashioned to fit the extended legs of storage structures. If desired, more elaborate technologies can be used. Concrete floors will help prevent rodent entry, as will screens on windows, vents and drains.

Remove trash and weeds:

Rat guards:

Source: FAO. 1985. Prevention of Post-Harvest Food Losses: A Training Manual. Rome : UNFAO. 120 pp.

Screens:

Cement floors:

Source: FAO. 1985. Prevention of Post-Harvest Food Losses: A Training Manual. Rome : UNFAO. 120 pp.

When inspecting stored produce, any spoiled or infected produce should be removed and destroyed. In some cases, produce may still be fit for consumption if used immediately, perhaps as animal feed. Reusable containers and sacks should be disinfected in chlorinated or boiling water before reuse.

Disinfect used sacks:

Source: FAO. 1985. Prevention of Post-Harvest Food Losses: A Training Manual. Rome : UNFAO. 120pp.

Placing materials on the floor beneath sacks or cartons of produce prevents dampness from reaching produce suited to dry conditions in storage. This helps to reduce the chance of fungal infection, while also improving ventilation and/or sanitation in the storeroom. Some examples of useful materials follow:

Waterproof sheets:

Poles:

Wooden pallets:

Source: FAO. 1985. Prevention of Post-Harvest Food Losses: A Training Manual. Rome : UNFAO. 120 pp.