connect networks, collect information, compare solutions, and compile knowledge for your best solution สร้างเครือข่าย รวบรวมข้อมูล เปรียบเทียบโซลูชั่น เพื่อพิจารณา เลือกโซลูชั่นที่ดีที่สุด

Food Wiki

ค้นหา 6,332 คำศัพท์

การแช่เย็นผักและผลไม้ (การแบ่งกลุ่ม)

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

sweet potatoes*

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.



(เข้าชม 359 ครั้ง)

สมัครสมาชิก