viernes, 11 de marzo de 2011

Recomendaciones sobre temperaturas, ventilación de frutas, hortalizas

Existen varias publicaciones que recomiendan los parámetros  del epígrafe. Todas son bastante similares. La que adjunto es bastante completa ya que contempla además  la vida de almacenaje, sensibilidad, posibles daños por frío-  etc.

Reefer - Commodity Handling Table

Recommended long-term storage conditions for container transportation

FRESH FRUIT
Commodity
Post-harvest Life (days)
Recommended
Temperature Settings
Recommended
Fresh Air Exchange (CFM)
Benefit from
Modified/
Controlled Atmosphere
Acceptable Receiving Pulp Temperature Range
Highest Freezing Point
Remarks
°F
°C
°F
°C
°F
°C
Acerola
- Barbados Cherry
50-58
34
1.1
closed
none
32-40
0 to 4.4
 
 
 
Apples, Fuji, Gala,
Golden & Red Delicious
90-240
32
0
30
excellent
30-44
-1.1 to 6.7
29
-1.7
Storage in dark environment plus low O2 (1-3%) & high CO2 (1.5-3%) will increase post-harvest life expectancy up to 10 months.
Apples,
Granny Smith
90-240
33
0.6
30
excellent
30-44
-1.1 to 6.7
29.3
-1.5
Some reports indicate that chilling injury can occur at temp 32°F.
Apples,
Chilling sensitive
40-45
40
4.4
15
 
36-50
2.2 to 10
29.3
-1.5
 
Apricots
7-14
33
0.6
30
good
31-46
-0.6 to 7.8
30.5
-0.8
Avoid temp range 36-46°F.
Atemoya
28-42
55
12.8
closed
none
55-60
12.8 to 15.6
 
 
 
Avocados,
Mature-green
21-28
41-55
5-12.7
30
good
40-60
4.4 to 15.6
31.5
-0.3
Use of CA recommended for longer transit.
Avocados, Ripe
Avocados
14-21
36-40
2.2-4.4
30
good
40-60
4.4 to 15.6
31.5
-0.3
Use of CA recommended for longer transit.
Babaco
7-21
45
7.2
closed
none
45-50
7.2 to 10
 
 
 
Bananas
7-28
56-57
13.3-13.9
15
excellent
57-65
13.9 to 18.3
30.6
-0.8
Avoid setting temp below at 55°F. Best temp for bananas is at 55.76°F.
Berries,
Blackberries
2-3
33
0.6
15
very good
31-41
-0.6 to 5
30.6
-0.8
 
Berries,
Blueberries
7-14
33
0.6
15
very good
31-41
-0.6 to 5
29.7
-1.3
 
Berries,
Cranberries
60-120
37-40
2.8-4.4
15
slight
34-45
1.1 to 7.2
30.4
-0.9
 
Berries,
Currants
7-14
33
0.6
15
none
31-41
-0.6 to 5
30.2
-1.0
 
Berries,
Dewberries
2-3
33
0.6
15
none
31-41
-0.6 to 5
29.7
-1.3
 
Berries,
Elderberries
5-14
33
0.6
15
none
31-41
-0.6 to 5
30
-1.1
 
Berries,
Gooseberries
14-28
33
0.6
15
none
31-41
-0.6 to 5
30
-1.1
 
Berries,
Loganberries
2-3
33
0.6
15
none
31-41
-0.6 to 5
29.7
-1.3
 
Berries,
Raspberries
2-3
34
1.1
15
very good
31-41
-0.6 to 5
30.4
-0.9
 
Berries,
Strawberries
5-10
33
0.6
15
excellent
31-41
-0.6 to 5
30.6
-0.8
 
Breadfruit
14-40
55-57
12.8-13.8
45
good
54-65
12.2 to 18.3
 
 
 
Cactus Pear
- Prickly Pears
14-35
43-46
6.1-7.8
15
good
41-50
5 to 10
 
 
 
Calamondin
14
48-50
8.9-10
closed
none
48-55
8.9 to 12.8
 
 
 
Canistel
- Egg Fruit
21
55
12.8
closed
none
55-60
12.8 to 15.5
 
 
 
Carambola
- Starfruit
28-42
41
5
15
none
41-50
5 to 10
 
 
 
Cherries, Sour
3-7
32
0
15
very good
29-44
-1.7 to 6.7
29
-1.7
 
Cherries, Sweet
14-21
31
-0.6
15
very good
29-44
-1.7 to 6.7
28.8
-1.8
 
Clementines
14-21
40
4.4
45
none
38-45
3.3 to 7.2
 
 
 
Coconuts
30-60
32-34
0-1.1
closed
none
31-46
-0.6 to 7.8
30.4
-0.9
 
Dates
180-365
32
0
15
none
32-46
0 to 7.8
3.7
-15.7
Preferred R/H level at 70-75%.
Dragon Fruits
28-35
45
7.2
15
No published information
45-55
7.2 to 12.8
N/A
 
 
Dried Fruit
& Nuts
6 months and up
32-50
0-10
closed
excellent
32-70
0 to 21.1
 
 
The lower the moisture, the longer the post-harvest life.
Durian, Ripe
7-14
55-59
12.8-15
30
good
39-50
3.9 to 10
 
 
Cultivars vary in their chilling sensitivity. Can be damaged by storage at 41°F for 1 week and 50°F for 2 weeks.
Durian,
Mature unripe
21-35
55-59
12.8-15
30
good
39-50
3.9 to 10
 
 
Cultivars vary in their chilling sensitivity. Can be damaged by storage at 41°F for 1 week and 50°F for 2 weeks.
Feijoa
28-35
41
5
closed
none
41-50
5 to 10
 
 
 
Figs
7-14
32
0
15
good
28-44
-2.2 to 6.7
27.6
-2.4
California-grown "Black Mission" & "Calimyrna" at CA combination of 5-10% O2 and 15-20% CO2.
Grapefruit, Arizona/
California/Dry areas
28-42
58
14.4
15
fair
48-60
8.9 to 15.6
30
-1.1
 
Grapefruit,
Florida/Humid areas
28-42
48-60
8.9-15.6
15
fair
48-60
8.9 to 15.6
30
-1.1
 
Grapes, Table
56-180
31
-0.6
15
good
30-42
-1.1 to 5.6
28.1
-2.2
 
Guavas
14-21
46-50
7.8-10
30
slight
41-55
5 to 12.8
 
 
 
Jackfruit
14-21
56
13.3
45
No published information
56-80
13.3 to 26.7
 
 
Avoid setting temp below 54°F (chilling injury).
Jujubes
60-90
38-50
3.3-10
30
No published information
36-55
2.2 to 12.8
 
 
Fresh jujubes are susceptible to chilling injury if kept below 38°F.
Kiwifruit - Chinese
Gooseberry
90-150
33
0.6
15
excellent
31-39
-0.6 to 3.9
29.3
-1.5
Freezing damage can occur on early picked kiwi fruit when at 32°F or below.
Kumquats
14-28
39
3.9
closed
none
34-45
1.1 to 7.2
 
 
 
Langsat
10-15
52
11.1
closed
No published information
52-60
11.1 to 15.6
 
 
 
Lemons
30-180
54-57
12.2-13.9
15
good
45-60
7.2 to 15.6
29.4
-1.4
 
Limes
42-56
50-55
10-12.8
15
Use of CA is limited
 
 
 
 
 
Longan
14-28
36-41
2.2-5
30
good
35-45
1.7 to 7.2
 
 
 
Loquat
14-28
33
0.6
15
No published information
32-41
0 to 5
 
 
 
Lychee
21-35
35-50
1.7-10
15
good
34-50
1.1 to 10
 
 
Storage at 34°F or below for longer than 12 days will result in chilling injury.
Mangoes,
Partially-ripe & Ripe
14-21
50
10
30
good
45-55
7.2 to 12.8
30.4
-0.9
 
Mangoes,
Mature-green
21-28
55
12.8
30
good
50-55
10 to 12.8
30.4
-0.9
 
Mangosteens
14-28
56
13.3
30
none
56-65
13.3 to 18.3
 
 
 
Nectarines
& Peaches
14-28
32
0
15
good
30-36
-1.1 to 2.2
30.4
-0.9
Avoid temp range 36-50°F. There are approx. 350 cultivars in Calif. Shelf life varies among them.
Olives,
Fresh Green
28-42
41-45
5-7.2
15
good
41-50
5 to 10
29.4
-1.4
 
Oranges
21-90
38-48
3.3-8.9
15
fair
38-50
3.3 to 10
30.6
-0.8
Some Florida-grown cultivars can be kept at 32-34°F. Arizona-grown Valencia oranges should be kept at 48°F.
Oranges,
Mandarin/Tangerine
14-42
41-46
5-7.8
15
none/slight
38-50
3.3 to 10
30.1
-1.1
 
Papayas,
Mature-green
14-28
55
12.8
15
good
45-60
7.2 to 15.6
30.4
-0.9
Avoid setting temp below 45°F (chilling injury).
Papayas,
Partially-ripe
14-28
50
10
15
good
45-60
7.2 to 15.6
30.4
-0.9
Avoid setting temp below 45°F (chilling injury).
Papayas, ripe
14-28
45
7.2
15
good
45-60
7.2 to 15.6
30.4
-0.9
Avoid setting temp below 45°F (chilling injury).
Passion Fruit
14-21
45-50
7.2-10
45
none
45-60
7.2 to 15.6
 
 
Avoid setting temp below 41°F (chilling injury)
Peaches &
Nectarines
14-28
32
0
15
good
30-36
-1.1 to 2.2
30.4
-0.9
Avoid temp range 36-50°F. There are approx. 350 cultivars in Calif. Shelf life varies among them.
Pears, Anjou,
Bosc & Comice
120-180
31
-0.6
15
excellent
30-36
-1.1 to 2.2
28-29
-2.2 to -1.7
Winter pear varieties can be stored in CA for up to 4 months (Bosc & Comice) or 6 months (Anjou). Note: do not accept pear bookings when pears are already near their post-harvest life expectancy.
Pears, Asian
(20th-Century,
Shinseiki, Ya Pear)
120-180
32
0
15
excellent
31-41
-0.6 to 5
29
-1.7
 
Pears, Bartlett
90-180
32
0
15
excellent
30-44
-1.1 to 6.7
29.2
-1.6
 
Pepino - Mellow
Fruit, Treemelon
28-42
45-50
7.2-10
closed
No published information
40-60
4.4 to 15.6
 
 
Avoid longer storage at 45°F or below (chilling injury).
Persimmons, Fuyu
25-84
32
0
15
good
30-44
-1.1 to 6.7
28.1
-2.2
 
Persimmons,
Hachiya
50-90
32
0
15
good
30-44
-1.1 to 6.7
28.1
-2.2
 
Pineapples, Ripe
14-28
45-50
7.2-10
15
fair
45-55
7.2 to 12.8
30
-1.1
Avoid setting temp below 45°F (chilling injury).
Pineapples,
Partially-ripe
14-28
50-55
10-12.8
15
fair
45-55
7.2 to 12.8
30
-1.1
Avoid setting temp below 45°F (chilling injury).
Plaintains
10-35
48-59
8.9-15
15
No published information
46-68
7.7 to 20
30.6
-0.8
 
Plums
7-56
32
0
15
good
31-46
-0.6 to 7.8
30.5
-0.8
Avoid temp window of 36-46°F (killing temp range).
Pomegranates
60-90
41
5
15
excellent
32-51
0 to 10.6
27.6
-2.4
Longer storage in CA for more than 2 months should be kept at 50°F.
Pomeloes
- Pummeloes
84
45
7.2
15
No published information
45-60
7.2 to 15.6
 
 
 
Prunes
14-28
32
0
15
good
31-46
-0.6 to 7.8
30.5
-0.8
Avoid temp window 36-46°F (killing temp range).
Quince
60-90
32
0
30
No published information
31-44
-0.6 to 6.7
28.4
-2.0
 
Rambutan
7-21
50-54
10-12.2
30
good
50-65
10 to 18.3
 
 
 
Sapatas (Sapodilla
& Mamey Sapote)
14-28
58
14.4
30
good
54-60
12.2 to 15.6
 
 
 
Soursop
- Guanabana
21
59
15
60
none
59-68
15 to 20
 
 
 
Starfruit (Carambola)
28-42
42-50
5.6-10
15
No published information
40-55
4.4 to 12.8
 
 
 
Strawberries
5-10
33
0.6
15
excellent
31-41
-0.6 to 5
30.6
-0.8
 
Tamarilloes
36-70
37-39
2.8-3.9
30
No published information
37-50
2.8 to 10
 
 
 
Tamarinds
21-28
45
7.2
closed
none
45-60
7.2 to 15.6
 
 
 
Tangerine/Mandarin
14-42
41-46
5-7.8
15
none/slight
38-50
3.3 to 10
30.1
-1.1
 
Tomatilloes
21
55
12.8
closed
none
55-60
12.8 to 15.6
 
 
 
Uglifruit
14-21
40
4.4
closed
none
40-50
4.4 to 10
30.1
-1.1
 
Watermelons,
Seeded or Seedless
14-21
50-59
12.2-15
15
none/slight
50-60
10 to 15.6
30.9
-0.6
Watermelons are prone to chilling injury when stored at 45°F or below.
CUT FLOWERS
Alstroemeria
14-21
33-36
0.6-2.2
15
slight
32-38
0 to 3.3
31
-0.6
Freezing damage may occur at temp below 31°F.
Anthurium
14-21
55
12.8
15
good
32-38
0 to 3.3
31.2
-0.4
Chilling injury will occur at temp below 50°F.
Carnation
14-28
34
1.1
15
No published information
32-38
0 to 3.3
31
-0.6
Freezing damage may occur at temp below 31°F.
Christmas Trees
30+
32
0
15
No published information
30-60
-1.1 to 15.6
N/A
 
Suggest spraying fresh water to the trees prior to closing the container doors.
Chrysanthemum
21-28
32
0
15
none
32-38
0 to 3.3
30
-1.1
Freezing damage may occur at temp below 30°F.
Flower Bulbs, Crocus/
Daffodil/Iris, Tulip
42+
63
17.2
15
No published information
 
 
 
 
 
Flowering & Foliage Plants
42+
59
15
75
No published information
 
 
 
 
 
Freesia
7
36
2.2
15
none
32-38
0 to 3.3
31
-0.6
Freezing damage may occur at temp below 31°F.
Ferns
30+
36
2.2
15
No published information
32-38
0 to 3.3
N/A
 
 
Lisianthus
N/A
33
0.6
15
No published information
32-38
0 to 3.3
31
-0.6
Freezing damage may occur at temp below 31°F.
Note: The above mentioned temperature and fresh-air exchange settings for each commodity are only recommended set points.
The post-harvest life expectancy and best temperature management for each commodity also vary by cultivars and post-harvest handlings.
Recommended temperature and fresh-air exchange settings are for general guidance only. These recommendations are based on standardized assumptions and industry research. Optimum settings may differ depending on the specific commodity, post-harvest handling and other variables. Shippers are responsible for determining the optimum settings best suited for their cargo.





Reefer - Commodity Handling Table

Recommended long-term storage conditions for container transportation

FRESH VEGETABLES AND MELONS
Commodity
Post-harvest Life (days)
Recommended
Temperature Settings
Recommended
Fresh Air Exchange (CFM)
Benefit from
Modified/
Controlled Atmosphere
Acceptable Receiving Pulp Temperature Range
Highest Freezing Point
 Remarks
°F
°C
°F
°C
°F
°C
Amaranth Leaves
10-14
34
1.1
45
none
32-34
0 to 1.1
 
 
 
Anise
14-21
32-36
0-2.2
closed
none
32-34
0 to 1.1
 
 
 
Aravi - Yams
50-115
56-60
13.3-15.6
closed
none/slight
56-60
13.3 to 15.6
30
-1.1
 
Artichokes, Globe
14-21
32-33
0-0.6
45
good
32-41
0 to 5
29.9
-1.2
 
Artichokes, Jerusalem
100-150
33-34
0.6-1.1
15
none
30-41
-1.1 to 5
27.5
-2.5
 
Asparagus, Green
14-21
33-36
0.6-2.2
45
good
35-41
1.7 to 5
30.9
-0.6
Asparagus is sensitive to chilling injury after 10 days at 32°F.
Bean Sprouts - Mung Beans
7-9
32
0
45
none
32-44
0 to 6.7
 
 
 
Beans, Lima, Shelled
7-10
37-39
2.8-3.9
45
none
37-45
2.8 to 7.2
31
-0.6
 
Beans, Lima, Unshelled
7-10
41-43
5-6.1
45
none
37-45
2.8 to 7.2
31
-0.6
 
Beans, Snap or Green
10-14
38-40
3.3-4.4
30
fair
36-42
2.2 to 5.5
30.7
-0.7
 
Beans, Winged
28
50
10
closed
none
50-60
10 to 15.6
 
 
 
Beets, Bunch
10-14
34
1.1
15
slight
32-41
0 to 5
31.3
-0.4
 
Beets, Root
90-150
34
1.1
closed
slight
31-41
-0.6 to 5
30.3
-0.9
 
Belgian Endive - Witloof Chicory
7-14
34-36
1.1-2.2
60
good
32-41
0 to 5
 
 
 
Bok Choy
30-60
32-34
0-1.1
30
good
31-41
-0.6 to 5
 
 
 
Broccoli
7-14
32-33
0-0.6
30
good
31-41
-0.6 to 5
30.9
-0.6
Avoid setting temp at 31°F or below.
Brussels Sprouts
21-35
32-33
0-0.6
30
good
31-41
-0.6 to 5
30.5
-0.9
 
Cabbage, Chinese - Napa Cabbage
30-60
32-36
0-2.2
15
good
31-41
-0.6 to 5
30.4
-0.9
 
Cabbage, Green (Early)
21-42
32-36
0-2.2
15
good
31-41
-0.6 to 5
30.4
-0.9
 
Cabbage, Green (Late)
90-180
32-36
0-2.2
15
good
31-41
-0.6 to 5
30.4
-0.9
 
Cabbage, Red (Early)
21-42
32-36
0-2.2
15
good
31-41
-0.6 to 5
30.4
-0.9
 
Cabbage, Red (Late)
90-180
32-36
0-2.2
15
good
31-41
-0.6 to 5
30.4
-0.9
 
Cactus Steams - Nopales
14-21
41-50
5-10
closed
none
36-55
2.2 to 12.8
 
 
Discoloration can occur due to chilling injury if stored longer than 3 weeks at 41°F.
Calabaza
60-90
50
10
15
none
50-55
10 to 12.8
 
 
 
Cantaloupe
12-21
37-41
2.8-5
30
fair
36-50
2.2 to 10
29.9
-1.2
Avoid setting temp at 35°F or below.
Carrots, Topped
28-180
32-41
0-5
15
slight
30-44
-1.1 to 6.7
29.5
-1.4
 
Cauliflower
21
33
0.6
30
fair
31-41
-0.6 to 5
30.6
-0.8
Transit time more than 21 days not recommended.
Celeriac
180-240
33-34
0.6-1.1
15
slight
31-41
-0.6 to 5
30.3
-0.9
 
Celery
35-49
33
0.6
15
fair
32-41
0-5
31.1
-0.5
Freezing injury will be initiated at 31.1°F.
Chard
10-14
34
1.1
45
none
32-41
0-5
31.9
-0.1
 
Chayote
28-42
45
7.2
closed
none
32-55
0-12.8
31
-0.6
 
Chicory
14-28
33-34
0.6-1.1
45
none
31-41
-0.6 to 5
 
 
 
Chives
14-21
33-34
0.6-1.1
45
none
32-41
0-5
 
 
 
Collards
10-14
33-34
0.6-1.1
45
none
31-41
-0.6 to 5
30.6
-0.8
 
Corn, Sweet
7
33-34
0.6-1.1
45
good
31-41
-0.6 to 5
30.9
-0.6
Due to high rate of respiration & conversion of sugars to starch, transit time more than 7 days not recommended. Freezing injury will be initiated at 31.1°F.
Cucumbers
10-14
50-55
10-12.7
15
fair
45-60
7.2-15.6
30.1
-1.1
Avoid setting temp at 50°F or below. Transit time more than 14 days not recommended.
Daikon - Black Radish
60-120
34
1.1
15
none
31-41
-0.6 to 5
 
 
 
Dasheen - Taro & Eddo
42-140
50
10
closed
none/slight
45-55
7.2-12.8
 
 
 
Eggplant
10-14
50-54
10-12.2
15
fair
45-65
7.2-18.3
30.6
-0.8
Avoid setting temp at 49°F or below. Transit time more than 14 days not recommended.
Endive - Escarole
14-28
34
1.1
30
good
32-41
0-5
31.9
-0.1
 
Garlic
90-210
31
-0.6
15
good
31-46
-0.6 to 7.8
below 30
-1.1
R/H 60-70% preferred. Garlic cloves must be properly cured prior to shipping. Avoid temp range 41-65°F.
Ginger
90-180
56
13.3
15
none/slight
50-66
10 to 18.9
 
 
R/H 65% preferred. Ginger roots must be cured properly prior to shipping. Avoid temp below 55°F.
Greens, Leafy
10-14
32-33
0-0.6
30
none
32-41
0 to 5
31.7
-0.2
 
Horseradish
300-351
34
1.1
closed
none/slight
30-39
-1.1 to 3.9
28.7
-1.8
 
Jicama
30-60
55
12.7
closed
none
55-65
12.8 to 18.3
 
 
 
Kale
10-14
33
0.6
30
none
32-41
0 to 5
31.1
-0.5
 
Kiwanus
180
50
10
45
none
50-60
10 to 15.6
 
 
 
Kohlrabi,
Topped
60-90
33-34
0.6-1.1
15
none/slight
31-41
-0.6 to 5
30.2
-1.0
 
Leeks, Green
60-90
32
0
30
good
32-41
0 to 5
30.7
-0.7
 
Lettuce, Crisphead or Iceberg
12-14
33
0.6
15
good
32-41
0 to 5
31.7
-0.2
Freezing damage can occur at 31.7°F or below. Extremely sensitive to ethylene.
Lettuce,
Romaine or Cos
14-21
33
0.6
15
good
32-41
0 to 5
31.7
-0.2
Same as iceberg/crisphead lettuce. Avoid using propane fork-lift for stuffing.
Malanga - Cocoyam, Yautia
42
50
10
closed
none/slight
55-66
12.8 to 18.9
 
 
 
Manioc - Cassava, Yuca
21-35
41
5
closed
none/slight
38-45
3.3 to 7.2
 
 
 
Melons, Bitter
14-21
54-55
12.2-12.8
closed
none
54-60
12.2 to 15.6
 
 
 
Melons, Casaba
21-28
50
10
45
fair
50-65
10 to 18.3
30.1
-1.1
 
Melons, Crenshaw
14-21
50
10
45
good
45-60
7.2 to 15.6
30.1
-1.1
 
Melons, Honeydew
21-28
45
7.2
15
good
41-60
5 to 15.6
30.9
-0.6
 
Melons, Persian
14-21
50
10
45
good
45-65
7.2 to 18.3
30.6
-0.8
 
Melons, Water (Seeded or Seedless)
14-21
50-59
10-15
15
none/slight
50-60
10 to 15.6
30.9
-0.6
Watermelons are prone to chilling injury when stored at 45°F or below.
Mushrooms
12-17
33-34
0.6-1.1
45
fair
31-41
-0.6 to 5
30.4
-0.9
Freezing injury will likely occur at temp 30.9°F. As mushrooms will continue to develop after harvest, remove field heat quickly.
Okra
7-14
45-50
7.2-10
15
fair
45-55
7.2 to 12.8
28.7
-1.8
 
Onions, Dry
30-270
33-34
0.6-1.1
30
none
31-41
-0.6 to 5
30.6
-0.8
Avoid temp range 41-68°F (will sprout and decay rapidly).
Onions, Green
21-28
33
0.6
30
good
31-41
-0.6 to 5
30.4
-0.9
 
Parsley
30-60
33-34
0.6-1.1
30
good
31-41
-0.6 to 5
30
-1.1
 
Parsnips
120-150
33-34
0.6-1.1
closed
none/slight
31-41
-0.6 to 5
30.4
-0.9
 
Peas, Snow
and Sanp pod
7-14
33-34
0.6-1.1
30
good
31-41
-0.6 to 5
30.9
-0.6
 
Peppers, Bell - Sweet Peppers
21-35
41-45
5-7.2
15
fair
41-55
5-12.8
30.7
-0.7
Avoid setting temp 41°F or below. Chilling injury will occur if stored at 41°F for longer than 2 weeks.
Peppers, Hot Chili
14-21
50
10
15
slight
45-55
7.2 to 12.8
30.7
-0.7
 
Potatoes, Early
21-35
55
12.8
15
none/slight
50-70
10 to 21.1
30.5
-0.8
Storing immature potatoes below 55°F may cause the accumulation of reducing sugars, leading to excessive browning during frying/chipping. However, it will allow extended storage life.
Potatoes, Late
150
45
7.2
15
none/slight
36-50
2.2 to 10
30.5
-0.8
Avoid exposure to bright light which will induce greening.
Potatoes, Sweet - Boniato
90-180
56
13.3
closed
none/slight
56-66
13.3 to 18.9
29.7
-1.3
 
Pumpkins & Winter Squash
60-180
55-59
12.8-15
15
none/slight
50-70
10 to 21.1
30.5
-0.8
Pumpkins and winter squash are very chilling sensitive when stored below 50°F.
Radicchio
14-21
34
1.1
45
none
32-41
0 to 5
 
 
 
Radishes, Red (topped)
21-28
33
0.6
15
none/slight
31-41
-0.6 to 5
30.7
-0.7
 
Radishes,
Daikon-type radish
90-120
33
0.6
15
none/slight
31-41
-0.6 to 5
30.7
-0.7
 
Rhubarb
14-21
34
1.1
15
none
31-41
-0.6 to 5
30.3
-0.9
 
Rutabagas
60-120
33-34
0.6-1.1
15
none/slight
31-41
-0.6 to 5
30.1
-1.1
 
Salsify
60-120
33-34
0.6-1.1
15
none/slight
31-41
-0.6 to 5
30.1
-1.1
 
Scorzonera - Black Salsify
180
33-34
0.6-1.1
15
good
32-41
0 to 5
 
 
 
Shallots
21-28
32
0
30
good
31-41
-0.6 to 5
 
 
 
Spinach
10-14
33-34
0.6-1.1
45
fair
32-41
0 to 5
31.5
-0.3
Freezing injury will be initiated at 31.5°F.
Summer Squash
10-14
41-50
5-10
15
none/slight
41-55
5 to 12.8
31.1
-0.5
Summer squash are chilling sensitive at temp below 41°F.
Swiss Chard
30-60
33-34
0.6-1.1
30
good
31-34
-0.6 to 1.1
 
 
 
Tomato, Mature-green
14-21
55-60
12.8-15.5
15
good
50-65
10-18.3
30
-1.1
Tomatoes are chilling sensitive at temp below 50°F.
Tomato, Light Red
10-14
50-55
10-12.8
15
good
50-65
10-18.3
30
-1.1
Tomatoes are chilling sensitive at temp below 50°F.
Water Chestnuts
100-128
33-34
0.6-1.1
15
none
32-50
0 to 10
 
 
 
Watercress
14-21
33
0.6
45
none
32-41
0 to 5
31.5
-0.3
 
Watermelons, Seeded or Seedless
14-21
50-59
10-15
15
none/slight
50-60
10 to 18.3
30.9
-0.6
Watermelons are prone to chilling injury when stored at 45°F or below.
Note:
  • The above mentioned temperature and fresh-air exchange settings for each commodity are only recommended set points.
  • The post-harvest life expectancy and best temperature management for each commodity also vary by cultivars and post-harvest handlings.
  • Recommended temperature and fresh-air exchange settings are for general guidance only. These recommendations are based on standardized assumptions and industry research. Optimum settings may differ depending on the specific commodity, post-harvest handling and other variables. Shippers are responsible for determining the optimum settings best suited for their cargo.






Otras listas relativas a temperaturas optimas, almacenaje, transito  y vida. Como siempre  se trata de guías, siendo el exportador quien conoce el estado e historia de su fruta.










+++++++++++++++++++++++++++++++++++


Breve resumen de temperaturas de productos en trayectos de corta duración.
Como siempre el cargador conoce    "su mercancía"   mejor que nadie.


Siempre contemplar otros parámetros.





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