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.
