Postharvest LifelinesA Guide to Making Perishables Last Longer

Everyone knows that humans have

basic needs to fill in order to stay

alive. Water, oxygen, food, shelter,

etc. The same is true for fruits and

vegetables.

After produce is harvested, it

carries on what is known as postharvest life (also called

"shelf life" or "home life.”) That means that if conditions

are right, produce continues to look and stay healthy for a

specific number of days or weeks and be suitable for sale

and consumption.

Peaches, for example, have a postharvest life of 14-

28 days. If they are handled properly after harvest, stored

in an environment with appropriate relative humidity

levels and temperature, and protected from harmful

ethylene gas exposure, peaches will remain saleable and

edible for up to four weeks.

However, if just one of those four basic needs (or

controls) is not met to the fullest, the postharvest life will

be d

control factor might mean the peach will last only1 or 2

days. That's quite a loss.

Be sure you're meeting the postharvest needs of your

perishables. Find out the optimum storage conditions

(relative humidity level, temperature, ethylene sensitivity)

of each particular fruit or vegetable. With knowledge,

planning and postharvest storage equipment you can meet

ramatically reduced. Cutting off more than one all of the four basic needs of a perishable product.

Peaches are highly sensitive to ethylene gas and must be stored in a room with 90-95% relative humidity. (RH reading before addition of product)

the postharvest life exponentially.

A 35% decrease in optimum temperature yields a 50% decrease in shelf life.* So by dropping the storage

otemperature of a peach by just 10 - you automatically cut its potential shelf life down to 14 days.

Reducing the effectiveness of any one of the four control areas, decreases

Po

sth

arv

et D

ay

s

28

21

14

7

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Optimizing Produce Shelf Life & Home Life

*From the University of California; Davis, Calif.

A peach will only last about 14 odays stored at 43.2F. (35%

warmer than optimum temp. of o32F for peaches. )

A peach will last 28 days with all four controls at

optimum levels.A peach may only last 7 days without ethylene removal (in addition to lack

of temperature control.)

A peach's expected life is 3-4 days without added humidity (in

addition to lack of temp. and ethylene control.)

The peach's life can be cut to 1-2 days if improperly handled (in addition to lack of

temp., humidity and ethylene control.)

Temperature Humidity

Ethylene Gas

Handling

By lowering the temperature at which As a function of photosynthesis, which happens

produce is stored, you can actually fool the even after harvest, plants pull water through

plant into slowing down its aging process and lasting their bodies and to their surface through tiny openings

longer. Photosynthesis, the main function of plants, is called stomata. Unfortunately for the plant, evaporation

driven in nature not only by the light of the sun but also takes place wherever water comes in contact with the air

by heat. Cooler temperatures mean a slower rate of and the plant continually loses moisture. In a refrigerated

photosynthesis. The rate of evaporation from the plant's storage area, rapidly moving air accelerates the process.

surface actually doubles for every temperature rise of After harvest produce can no longer pull water from o o the ground and replenish its moisture content, so keeping about 10 C (18 F).*

the evaporation rate down is crucial. Higher relative Lower temperatures also suppress what is known as

humidity around the surface of the plant slows down the the climacteric phase in many fruits. Climacteric fruits

evaporation rate and lets the plant keep its moisture.experience periods of increased respiration and quick

ripening. The faster fruit ripens, the shorter its shelf life.

Cooler temperatures help to slow down this process just

enough to keep the fruit around for its optimum

postharvest life.

Ethylene gas (C H ) is a ripening agent 2 4

produced by all plant tissue. When fruits and

vegetables are growing in the ground ethylene plays an

important role in the life cycle. Ethylene helps fruit

Handling may seem to be the most basic of the become colorful and tasty - attractive to animals so that

four controls, however, it is quite important. they eat the fruit and spread its seeds.

Mechanical injury to produce, including cuts, After harvest, however, ethylene can be a plant's

compressions, impacts and vibration rubbing will all lead worst enemy. As little as 1 part per million (ppm) of

to wounding and bruising the produce. A piece or even an ethylene in the air speeds up plant ripening and makes

entire box of produce can be ruined with just one drop. At produce more vulnerable to diseases. Since plants

the very least its marketable life is drastically reduced.produce ethylene even after they are harvested, and are

Careful attention must be paid to packing and exposed to external sources of ethylene, confined storage

transporting methods. Below are just a few guidelines to areas are full of deadly ethylene gas. Without ethylene

follow:removal, the optimum postharvest life of a fruit or

vegetable can be cut to just a few days.

The Four Controls

*Biology of Plants; Raven, Evert & Eichhorn;1986

From the Journal of Chemical Education; April, 1992

External Sources of Ethylene Gas

Automobile Exhaust

400 ppm

Coal Gas10 ppm

Cigarette Smoke4 ppm

Employ supervision and Provide some gaps for management of loading and ventilation to avoid unloading overheating

Use ramped loading bays Use containers strong enough for multiple stackingProvide shelter from sun and

rain at loading and unloading Select experienced drivers areas when transporting

Use trolleys, conveyors and Distribute weight evenlyfork-lifts to reduce the amount of manual handling

Pack boxes tightly to make best use of space

Don't overfill boxes and crates

6 AM0

10

20

30

6 AM MIDNIGHTNOON

Transpiration

WaterUptake

Rela

tive R

ate

(Gra

ms

per

2 h

ours

)

Measurements of water

movement in trees shows that

a rise in water uptake follows

a rise in transpiration. After

harvest, as a plant continues

to transpire, it is subjected to

constant dehydration.

Transpiration Rate

From Biology of Plants; Raven, Evert & Eichhorn;1986

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Produce Storage GuideOptimum Environmental Conditionsfor Maintaining Freshness

amaranth aniseapplesapricotsartichokesasian pearsasparagusatemoyasavocados cold-tolerant cold-intolerantbabacosbananasbarbados cherriesbeans green/snap limabean sproutsbeets, rootsbelgian endivebitter melonsblackberriesblack radishesblack sapotesblood orangesblueberriesbok choybreadfruitbroccoliBrussels sproutscabbage cactus pearscaimitoscalabazascalamondincanistelcantaloupecarambolacarrots, toppedcassavascauliflower celery celery rootcherimoyascherries, sweet chicoryChinese broccoliChinese cabbageChinese long beansclementinescoconutscorn, sweetcranberriescucumberscustard apples

10-1414-2190-2407-1410-16150-18010-2128-42

14-2814-287-217-2849-56

7-147-147-2130-9014-2814-212-360-12014-2121-5610-182114-4010-1421-3590-180212160-90142110-147-2828-18030-6014-2114-28180-24014-2810-2114-2810-1460-90

7-1014-2830-604-1030-12010-1428-42

32-36 32-36 32-343233-38 34-36 32-35 55-58

40 55 45-48 56-58 34-36

40-45 37-4134-363236-3853-5532-3234-3655-6040-4431-3232-3455-60323232403850-5548-5055-6035-40403232-413234-3633-35503233-353232

40-4538-4032-3534-3838-4045-5041-45

0-2.20-2.2-0-1 01.1-3.31.1-2.20-1.712.8-14.4

4.412.87.2-8.913.3-14.41.1-2.2

4.4-7.22.8-51.1-2.202.2-3.311.7-12.8-0.6-01.1-2.212.8-15.64.4-6.7-0.6-00-1.113-150 002.2-4.43.310-12.88.9-1012.8-15.61.7-4.44.400-500-1.70.6-1.71000.6-1.700

4-73.3-4.40-1.71.1-3.33.3-47.2-105-7.2

95-10090-9590-9590-9595-10090-9595-10085-90

8585-9085-9090-9585-90

959595-10098-10095-9885-9090-959085-9090-9590-9595-10085-9095-10095-10098-10090-959050-709085-909085-9098-10085-9090-9885-9095-10090-9590-9595-10095-10095-100

90-9590-957585-9090-9590-9585-90

3030.129.9

30.9

31.531.5

30.6

30.731

30.3

30.5

29.7

30.930.530.4

29.9

29.5

30.631.1

28.8

30.430.930.431.1

-1-1.1-1.2

-0.6

-0.3-0.3

-0.8

-0.7-0.6

-0.9

-0.8

-1.3

-0.6-0.8-0.9

-1.2

-1.4

-0.8-0.5

-1.8

-0.9-0.6-0.9-0.5

YesYesNoNoYesNoNoNoNoNoNoNoNoNo

NoNoNoYesNoNoNoNANoNoNoYesNoYesYesYesNoNoNoNoNoNoNoYesNoNoYesYesNoNo

YesYes

NoNoNoYesNoNoNo

VL

VHMVLHVLH

HH

M

LL

VLVLLL

LVL

VLVLVLVL

H

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H

VL

L

LL

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Commodity Postharvest

Life (days)

Best Temp. oF

Best Temp. oC

Relative

Humidity %

Highest Freezing o

Point F

Highest Freezing o

Point C

Top-ice/Package-ice

Ethylene

Production

Ethylene

Sensitivity

L - Low M - Medium H - High VH - Very High Unavailable information is indicated by an empty space in data column.

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Produce Storage Conditions

Commodity Best Temp.

oF

Best Temp. oC

Relative

Humidity %

Highest Freezing o

Point F

Highest Freezing o

Point C

Top-ice/

Package-ice

Ethylene

Production

Ethylene

Sensitivity

daikondasheendurianegglplantendive/escarolefeijoasfigs, freshgarlicginger rootgranadillasgrapefruit

Ariz., Calif.Fla., Texas

grapesguavasharicot vertshoneydew

ch treated2 4

horseradish rootjaboticabasjackfruitjaffa orangesJapanese eggplantJerusalem

artichokesjicamakalekiwano melonskiwifruitkohlrabikumquatslangsatsleekslemonslettucelimeslimequatslo boklongansloquatslycheesmalangasmamey sapotesmangoesmangosteenmelons, mixedmushroomsnectarinesokra onions, bulbonions, greenoranges

Ariz.Calif.Fla.Texas

papayasparsleyparsnipspassion fruit

12042-14042-5610-1414-2114-217-1090-21090-18021-28

28-4228-4256-18014-217-10

14-21300-3502-314-4556-847

120-15030-6010-141802830-15014-281460-9014-16814-2130-6021-2860-12021-3514-2121-359014-4214-2114-2514-215-714-217-1030-1807-10

21-5621-5656-8456-847-2130-60120-15021-35

32-3452-5639-4246-543241-503432-3455-5650

50-5550-603248-5040-45

45-5034-3655-6054-5646-5046-54

31-3255-6534-3650-603234-364052-583245-4834-36555032-35353235-364555-605554-565034-3831-3243-453232

32-4845-4832-3432-4850-553233-3545-54

0-1.111.1-13.33.9-5.67.8-1205-101.10-1.112.8-13.310

10-12.810-15.608.9-104.4-7.2

7.2-101.1-2.212.8-15.612.2-137.88-107.8-12.2

-0.5-012.8-18.31.1-2.210-15.601.1-2.24.411.1-14.407.2-8.91.1-2.212.8100-1.71.701.7-2.27.212.8-15.612.812.2-13.3101.1-3.3-0.6-06-700

0-8.97.2-8.90-1.10-8.910-12.800.6-1.77-12.2

95-10085-9085-9090-9590-959085-9065-7585-9085-90

85-9085-908585-9095

90-9595-10090-9585-9085-9090-95

90-9565-7095-1009090-9595-10090-9585-9095-10085-9098-10085-9090-9595-10090-959090-9570-8090-9585-9085-9090-9585-9090-9585-9565-7095-100

85-9085-9085-9085-9085-9095-10095-10085-95

30.631.9

30.5

303029.7

30.5

29

30.729.431.729.1

30.3

30.530.430.428.730.630.4

30.630.630.630.6

-0.8-0.1

NA-0.8

-1.1-1.1-1.3

-0.8

-1.7

-0.7-1.4-0.2-1.6

-0.9

-0.8-0.9-0.9-1.8-0.8-0.9

-0.8-0.8-0.8-0.8

YesNaNoNoYesNoNoNoNoNo

NoNoNoNoNo

NoNo NoNoNoNo

NoNoYesNoNoYesNoNoYesNoYesNo

NoNoNoNoNoNoNoNoNoNoNoNoNoYes

NoNoNoNoNoYesYesNo

VL

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MMMM

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Postharvest

Life (days)

L - Low M - Medium H - High VH - Very High Unavailable information is indicated by an empty space in data column.

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Commodity Postharvest

Life (days)

Best Temp. oF

Best Temp. oC

Relative

Humidity %

Highest Freezing o

Point F

Highest Freezing o

Point C

Top-ice/

Package-ice

Ethylene

Production

Ethylene

Sensitivity

peachespearspeas, podspepino melonspeppers, bellpeppers, chilipersimmon, fuyupersimmon,

hachiyapineapple

mature-greenripe

plantainsplums/prunespomegranatespotatoes

early croplate crop

pummelospumpkinsquincesradicchioradishesrambutanraspberries

blackred

rhubarbromainerutabagassalsifysantolsapodillassatsumasseedless

cucumbersshallotssoursopspinachsquash

softhard

sugar applesstrawberriessweet potatoestamarillostamarindstangerinestomatoes

mature-greenpink

tomatillosturnipsuniq fruitwater chestnutswatercresswatermelonwhite sapoteswhite asparaguswinged beans

14-2860-907-103014-2114-2135-84

50-90

14-3614-367-3514-2828-90

10-1456-1408484-16060-9014-2110-217-21

2-32-314-2114-21120-18060-1202114-2156-84

10-14180-2407-1410-14

7-1430-180285-7120-21028-7021-2814-28

21-284-72112014-2130-1004-2114-2114-2114-2128

32-323232-3540-4245-5038-4448-50

40-45

50-554554-583241

45-5045-5045-4850-6031-3232-343250-54

323233-35323233-3545-4860-6837-39

50-55325532

41-5050-55453255-6032-4044-4640

62-6862-6855-603240-4532-4033-3550-604032-3650-55

-0.6-000-1.74.4-5.67.2-103.3-6.78.9-10

4.4-7.2

10-12.87.212.2-14.405

7.2-107.2-107.2-8.910-15.6-0.5-00-1.1010-12.2

000.6-1.7000.6-1.77-915.6-202.8-3.6

10-130130

5-1010-2.87012.8-15.60-46.7-7.84.4

15.6-21.115.6-21.112.8-15.604.4-7.20-4.40.6-1.710-15.64.40-210-12.8

90-9590-9585-9585-9085-9060-7090-95

90-95

85-9085-9085-9590-9590-95

909085-9050-759095-10095-10085-90

90-9590-9595-1009598-10095-10085-9085-9085-90

85-9095-10085-9095-100

9570-7585-9090-9585-9085-9590-9590-95

85-8885-8885-9090-9590-9585-10095-1009085-9095-10090

30.429.230.9

30.730.7

3030

30.5

30.930.9

30.5

30.7

3030.9

31.7

31.5

31.130.5

30.6

30.1

31.3

-0.9-1.6-0.6

-0.7-0.7

-1.1-1.1

-0.8

-0.6-0.6

-0.8

-0.7

-1.1-0.6

-0.2

-0.3

-0.5-0.8

-0.8

-1.1

-0.6-0.5

-0.4

NoNoYesNoNoNo

NoNoNoNoNo

NoNoNoNoNoNoYesNo

NoNoNoYesNoNoNoNo

NoYesNo

NoNoNoNoNoNoNoNoNoNoNoNo NoNoNoYesNoNoNo

HHVLLLLL

L

LLM

VLVL

L

VL

LLVL

VL

H

L

VL

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L - Low M - Medium H - High VH - Very High Unavailable information is indicated by an empty space in data column.

904-223-1008

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apples lycheeapricots mushroomsAsian pears nectarines

1Barbados cherries oranges (FL & TX)beets, topped

parsnipsberries (except cranberries)peachescashew applespearscherriespersimmonscoconutsplumsfigs (not with apples)pomegranatesgrapes (without

sulfur dioxide) pruneshorseradish quinceskohlrabi radishesleeks rutabagaslongan turnipsloquat

1 1 mushrooms, rhubarb, amaranth celery or corn)

11cherries anise parsley

111corn, sweetartichokes parsnips

11asparagus daikon peas

1bean sprouts endive pomegranate 1beets grapes (without raddicchio

sulfur dioxide)1Belgian endive radisheshorseradishberries (except rhubarbkiwifruit cranberries)

1rutabagasbok choy kohlrabi 1 salsifyleafy greens broccoli

1 scorzoneraBrussels leeks (not with 1 snow peasfigs or grapes) sprouts 1

1 lettuce spinachcabbage1

1 lo bok turnipscarrotsmushrooms water chestnutscauliflower

1 11 onions, green watercressceleriac (not with figs, grapes,

Produce Storage Compatibility

Group 1: Fruits and vegetables, 0° to 2°C (32°

to 36°F), 90-95% relative humidity. Many products in this group produce ethylene.

Group 4: Fruits and vegetables, 4.5°C (40°F),

90-95% relative humidity.

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.

1= Citrus treated with biphenyl may give odors to other products. 1 = These products can be top-iced.

Group 3: Fruits and vegetables, 0° to 2°C (32° to 36°F), 65-75%

relative humidity. Moisture will damage these products.

garlic onions, dry1cactus leaves oranges (CA and AZ)

cactus pears pepino melons caimito tamarillo

1cassavas tangelos2 1cantaloupes tangerines

clementine yucca root cranberries kumquat

1lemonslychees

1mandarin

When storing different types of produce in the same fruits and vegetables may be stored together. Since most

area, it is crucial to consider the optimum storage storage areas don't have 6 different compartments, some

conditions of each commodity. Mixed produce that is compromises may be made (specifically for temperature

stored together must be compatible in terms of and humidity levels.) When mixing commodities, let the

temperature, relative humidity, and production and more valuable ones determine the storage conditions of

sensitivity to ethylene. the rest.

Use this compatibility guide to determine which

1 =Citrus treated with biphenyl may give odors to other products.2 =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 pummelocalamondin malanga squash,chayote okra summer (soft

shell) cucumber peppers tamarindeggplant potatoes,taro rootharicot vert storage

High Loss Rate Medium Loss Rate

apricots cabbageavocados carrots, toppedartichokes cauliflower (unwrapped)

asparagus celerybananas coconutsbeets corn, sweetblackberries cranberriesbroccoli endive Brussels sprouts escarole cantaloupe grapefruitcherries green beansfigs lemonsgrapes lettuce green onions limesguavas nectarinesleafy greens okralychees orangesmangoes pearsmushrooms peaspapayas pepperspeaches radishespineapple sweet potatoesplums/prunes squash, softraspberries tangerinesstrawberries tomatoes

Moisture Loss Sensitivity Most products need to be transported and stored at a high relative humidity. However ,some products are more

susceptible to moisture loss than others. Relative humidity during transit and storage must be maintained as much as possible.

Ethylene Producers Ethylene Sensitive

apples bananas, unripeapricots Belgian endiveavocados broccolibananas, ripening Brussels sproutscantaloupes cabbagecherimoya carrotsfigs cauliflowerhuavas chard honeydew melons cucumberskiwifruit, ripe eggplantmamey sapote green beansmangoes kiwifruit, unripemangosteen leafy greensnectarines lettucepapayas okra passion fruit parsleypeaches peaspears pepperspersimmons spinachplantains squashplums sweet potatoesprunes watercressquinces watermelonrambutan yamstomatoes

Ethylene Sensitivity Never transport or store fruits and vegetables that produce a lot of ethylene with products that are sensitive to it. Ethylene can cause premature ripening of some products and will ruin others.

atemoya jackfruit soursopavocados langsat sugar apple

1ababaco squash, winter lemons1 (hard shell)bitter melon limes

tomatillosblack sapote mamey sapote tomatoes, ripeboniato mangoes

breadfruit mangosteen canistel melons (except

cantaloupes)carambolaspapayascherimoyaspassionfruit coconutspineapple feijoasplantainsginger root potatoes, newgranadilla pumpkingrapefruit rambutanguava

1santojaboticaba

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.

1Citrus 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.

1jicama watermelonpears (for ripening) white sapote

1 1sweet potatoes yamstomatoes, mature green

1Separate from pears and tomatoes due to ethylene sensitivity

Source: U. S. Department of Agriculture

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Mistable Non-mistable

artichokes applesasparagus apricotsbeans, snap avocadosBelgian endive bananasbok choy blueberriesbroccoli strawberriesBrussels sprouts raspberriescabbage cantaloupescarrots cherriescauliflower cranberriescelery cucumberschicory datescollard greens figscorn garliceggplant ginger rootgreen onions grapefruitkale grapeskohlrabi guavasleeks honeydewlemons kiwilimes mangoeslettuce mushroomsmustard greens nectarinesparsley okraparsnips onions, drypears, unripe orangespeas papayapeppers, chili peachespeppers, sweet pears, riperadishes persimmonsrhubarb pineapplerutabaga plumsshallots pomegranatesspinach prunessprouts potatoessquash, hard shell pumpkinssquash, yellow tomatoessquash, zucchini watermelonsSwiss chardtangelostangerinesturnipswatercress

Produce Misting For many types of produce, misting is not only necessary for maintaining moisture content while on display, but can also help sell product by giving it a healthy glisten. Some fruits and vegetables, though, can be harmed by too much moisture sprayed on them. Use the guide below to be sure not to mist produce that is non-mistable.

artichokes lettuce asparagus mushroomsbeans, lima okrabeans, snap parsleybean sprouts peasBelgian endive raspberriesblackberries spinachbroccoli strawberriesBrussels sprouts watercresscarrots, bunchedcorn, sweetgreen onionskale

Respiration RatesPre-cooling is particularly important for products which produce a lot of heat. The following are examples of products which have high respiration rates.

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