Appendix_1.10_Postharvest_Handling_and_Transportation_of_Fruits_and_Vegetables.pdf

Postharvest Handling and Transportation of Fruits and Vegetables

George E. Boyhan, Horticulture; William C. Hurst, Food Science and Technology W. Terry Kelley, Gerard W. Krewer and Kathryn C. Taylor, Horticulture

Georgia is one of the main fruit and vegetable pro-ducing states in the eastern United States, with shipments going throughout the eastern United States and Canada. Growers and handlers must be aware of issues concerning the shelf life and shipping require-ments of produce to ensure quality and minimize loss.

Temperature, humidity and ethylene production affect internal quality, the tendency of fruit to rot, and dehydration. Some products will generate ethylene, potentially damaging other products in the same load.

So load compatibility is an important consideration when shipping produce. Many of the products listed in Table 2 (page 3) are not grown in Georgia but may be part of a load if the trucking company handles ship-ments from different areas. In addition, Groups 1 and 2 have the same environmental conditions but are listed separately because they have storage incompatibility concerning ethylene.

Many commodities may be handled differently than suggested in this publication. For example, onions may be handled differently because of onion type or level of maturity. Shallots may be top iced, causing higher relative humidity, then listed in Group 3. For a more complete description of storage conditions for a particular commodity, consult the USDA publication The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks.

Sources

Barton, K. (ed.) 2003. The Packer Source Book 2003.

Lenexa, Kansas: Vance Publishing Corp.

Gross, K.C., C.Y. Wang, and M. Saltveit (eds.) 2002.

The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. USDA Handbook No.

66. (draft copy).

McGregor, B.M. 1989. Tropical Productions Transport Handbook. USDA Handbook No. 668.

Mitchell, F.G., R. Guillou, and R.A. Parsons. 1972.

Commercial Cooling of Fruits and Vegetables.

University of California. Man. 43.

Table 1. Postharvest shelf life, optimum temperature, humidity and top ice requirements.

Item

Shelf Life

(days)

Optimum Temperature

(degrees F)

Relative Humidity

(%) Top or Package Ice

Apples 90-240 32-34 90-95 No

Artichokes 10-16 33-38 95-100 Yes

Beans, Snap 7-14 40-45 95 No

Beans, Lima 7-14 37-41 95 No

Beans, Pole 7-14 37-41 95 No

Blackberries 7-14 32 90-95 No

Blueberries 10-21 32 90-95 No

Broccoli 10-14 32 95-100 Yes

Cabbage 90-180 32 98-100 Yes

Cantaloupe 10-14 35-40 90 No

APPENDIX 1.13 - POSTHARVEST HANDLING AND TRANSPORTATION OF FRUITS AND VEGETABLES

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Table 1 (continued)

Item

Shelf Life

(days)

Optimum Temperature

(degrees F)

Relative Humidity

(%) Top or Package Ice

Carrots, topped 28-180 32 98-100 Yes

Cauliflower 14-21 32 90-98 No

Chinese Cabbage 60-90 32 95-100 Yes

Corn, Sweet 4-10 34-38 85-90 Yes

Cucumbers 10-14 45-50 90-95 No

Cucumbers, seedless 10-14 50-55 85-90 No

Daikon 120 32-34 95-100 Yes

Eggplant 10-14 46-54 90-95 No

Elephant Garlic 90-210 32-34 65-75 No

Endive/Escarole 14-21 32 90-95 Yes

Figs 7-10 32 90-95 No

Garlic 90-210 32-34 65-75 No

Grapes, Bunch 56-180 32 95 No

Grapes, Muscadine 7-21 32 95 No

Honeydew* 14-21 45-50 90-95 No

Kale 10-14 34-36 95-100 Yes

Kiwifruit 90-150 32 90-95 No

Leeks 60-90 32 95-100 Yes

Lettuce 14-21 34-36 98-100 Yes

Melons, mixed 14-21 50 90-95 No

Mushrooms 5-7 34-38 85-90 No

Okra 7-10 43-45 85-95 No

Onions, Dry Bulb 30-180 32 65-70 No

Onions, Green 7-10 32 95-100 Yes

Peaches 14-28 31-32 90-95 No

Pears, Asian 150-180 34 90-95 No

Pears, European 60-90 32 90-95 No

Peas, English 7-10 32-35 85-95 Yes

Peppers, Bell 14-21 45-50 85-90 No

Peppers, Hot 14-21 38-44 60-70 No

Persimmon 35-84 48-50 90-95 No

Plums 14-28 32 90-95 No

Potatoes, Early 10-14 45-50 90 No

Potatoes, Late 56-140 45-50 90 No

Pumpkins 84-160 50-60 50-75 No

Quince 60-90 31-32 90 No

Radicchio 14-21 32-34 95-100 No

Radish 10-21 32 95-100 Yes

Romaine 14-21 32 95 Yes tcfilsnr Typewritten Text PWS Appendix 1.13 Solicitation: HTC711-17-R-CC05 1 September 2017 tcfilsnr Typewritten Text tcfilsnr Typewritten Text tcfilsnr Typewritten Text tcfilsnr

Table 1 (continued)

Item

Shelf Life

(days)

Optimum Temperature

(degrees F)

Relative Humidity

(%) Top or Package Ice

Rutabagas 120-180 32 98-100 No

Satsumas 56-84 37-39 85-90 No

Shallots 180-240 32 95-100 Yes

Spinach 10-14 32 95-100 No

Squash, Summer 7-14 41-50 95 No

Squash, W inter 30-180 50-55 70-75 No

Strawberries 7-14 32 95 No

Sweetpotato 120-210 55-60 85-90 No

Tomato, mature-green 21-28 62-68 85-88 No

Tomato, pink 4-7 62-68 85-88 No

Tomatillos 21 55-60 85-90 No

Turnip greens 10-14 34-36 95-100 Yes

Turnip roots 120 32 90-95 No

W atermelon 14-21 50-60 90 No

*Treated with ethylene.

Table 2. Produce load compatibility.

Group 1. Temperature 32-36 degrees F, Relative Humidity 90-95%*

Apples Figs Mushrooms Pomegranatesb

Apricots Grapes Nectarines Prunesc

Asian Pears Horseradish Oranges Quincesd

Beets, topped Kohlrabi Parsnips Radishes

Berries Leeks Peaches Rutabagasa

Cashew apples Longans Pears Turnips

Cherries Loquats Persimmons

Coconuts Lychees Plums

Group 2. Temperature 32-36 degrees F, Relative Humidity 90-95%

Amaranth Cauliflower Jerusalem artichoke Radishes

Anise Celeriac Kiwifruit Rhubarb

Artichokes Celery Kohlrabi Rutabagas

Bean sprouts Cherries Leeks Scorzonerae

Beets Corn Lettuce Salsify

Belgian endive Daikon Lo bok Snow peas

Berries Endive Mushrooms Spinacha

Bok choy Escarole Parsley Turnips

Broccoli Grapes Parsnips W ater chestnutsc

Brussel sprouts Green onions Peas W atercressf

Cabbage Greens Pomegranates

Carrots Horseradish Radicchio tcfilsnr Typewritten Text PWS Appendix 1.13 Solicitation: HTC711-17-R-CC05 1 September 2017 tcfilsnr Typewritten Text tcfilsnr

Table 2 (continued)

Group 3. Temperature 32-36 degrees F, Relative Humidity 65-75%g

Garlic Onions Shallots

Group 4. Temperature 40 degrees F, Relative Humidity 90-95%

Cactus pears Clementines Lychees Tamarillos

Caimito Cranberries Mandarins Tangelosd d

Cantaloupe Kumquats Oranges Tangerinesd d

Cassavas Lemons Pepino melons Uniq fruitd

Group 5. Temperature 50 degrees F, Relative Humidity 90-95%h

Beans Eggplant Okra Squash

Calamondin Haricot vert Peppers Tamarindos

Chayotes Kiwanos Potatoes Taro root

Cucumbers Malangas Pummelos

Group 6. Temperature 55-60 degrees F, Relative Humidity 85-90%h

Atemoyas Cherimoyas Lemons Potatoes, newd

Avocados Coconuts Limes Pumpkinsd

Babaco Feijoas Mamey sapote Rambutan

Bananas Ginger root Mangoes Santol

Bitter melons Granadillas Mongosteen Soursop

Black sapotes Grapefruit Melons Sugar applesi

Boniato Guavas Papayas Tomatillos

Breadfruit Jaboticabas Passion fruit Tomatoes, ripe

Canistel Jackfruit Pineapple W inter squash

Carambolas Langsat Plantains

Group 7. Temperature 65-70 degrees F, Relative Humidity 85-90%

Jicama Sweetpotato W atermelonj j

Pears (for ripening) Tomatoes, mature-green W hite sapote

* Items in this group can produce high levels of ethylene that can be detrimental to items in Group 2.

Except cranberries.a

Not with apples.b

No sulfur dioxide.c

Citrus treated with biphenyl may develop odors that other produce can absorb.d

Not with figs or grapes.e

Not with grapes, figs, mushrooms, rhubarb or corn.f

High moisture will damage these items.g

Sensitive to chilling injury.h

Except cantaloupes.i

Not with pears or tomatoes.j

The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating. The Cooperative Extension Service, the University of Georgia College of Agricultural and Environmental Sciences offers educational programs, assistance and materials to all people without regard to race, color, national origin, age, sex or disability.

An Equal Opportunity Employer/Affirmative Action Organization Committed to a Diverse Work Force

Fact Sheet 100 Reviewed March, 2009 tcfilsnr Typewritten Text PWS Appendix 1.13 Solicitation: HTC711-17-R-CC05 1 September 2017 tcfilsnr Typewritten Text tcfilsnr

Produce Shelf Life

Produce Commodity

Days of Shelf-Life

Optimum Temp. (F)

Ethylene Production

Ethylene Sensitivity

Apples 90 -240 32 Very High High Asparagus 14 - 21 32 Very Low Moderate Avocados 14 - 28 50 High High Bananas 7 - 28 58 Moderate High Bell Peppers 12 -18 50 Low Low Broccoli 10 - 14 32 Very Low High Cabbage 14 - 20 32 Very Low High Cantaloupes 10 - 14 40 High Moderate Carrots 14 - 28 32 Very Low Moderate Cauliflower 10 - 14 32 Very Low High Celery 10 - 20 32 Very Low Moderate Cucumbers 10 - 14 45 Low High Dry Onions 30 - 180 50 Low Low Grapefruit 15 - 25 50 Very Low Moderate Grapes 10 - 25 32 Low Low Green Leafy 10 - 14 32 Very Low High Green Onions 7 - 10 32 Very Low Moderate Kiwifruit 10 - 15 32 Low Moderate Lemons 15 - 30 50 Very Low Moderate Lettuce 10 - 14 32 Low High Limes 15 - 30 50 Very Low Moderate Melons 10 - 20 50 High Moderate Mushrooms 10 -15 32 Very Low Moderate Oranges 10 - 15 45 Very Low Moderate Pineapples 10 - 15 50 Low Low Potatoes 30 - 50 50 Very Low Low Pre-Cut 5- 17 32 Very Low Moderate Radishes 10 - 15 32 Very Low Low Spinach 10 - 14 32 Very Low High Squash 7 - 14 50 Low Moderate Strawberries 5 - 10 32 Low Low Tomatoes 7 - 14 55 Moderate High

Page 1 of 1Complete Produce : Product Shelf Life

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