HowToPackandStoreCrops11.15.24DW

	A	B	C	D	E	F	G	H	I	J
1	Handling Produce for Higher Quality and Longer Market Life From: New England Vedgetable Management Guide; https://nevegetable.org/cultural-practices/postharvest-handling-and-storage; UMASS-Amherst
2		Recommended Cooling Methods1					Important Handling Factors
3	Vegetable	Forced Air or Room Cooling	Hydro-Cooling	Package Ice Or Liquid Icing	Vacuum Cooling	Transit Icing2	Recommeded Transit & Storage Temp. oF3	Recommended Trasnit & Storage Relative Humidity, %	Expected Marketable Life Under Best Conditions	Sensitivity to Chilling Injury4

4	Asparagus		+		+	N	36	95-100	2-3 weeks	L
5	Basil	+				N	46-50	90-95	4-7 days	H
6	Beans, lima	+	+			N	37-41	95	5-7 days	M
7	snap	+	+			N	40-45	95	7-10 days	M
8	Beets, bunched		+			R	32	98-100	1-2 weeks	I
9	Broccoli			+		E	32	90-100	1-2 weeks	I
10	Brussels sprouts	+	+	+	+	R	32	90-100	3-5 weeks	I
11	Cabbage	+				N	32	90-95	3-6 weeks	I
12	Cabbage, Chinese	+		+	+	R	32	90-95	2-3 months	I
13	Carrots, Topped	+		+		N	32	98-100	6-8 months	L
14	Carrots, bunched	+		+		E	32	98-100	10-14 days	I
15	Cauliflower	+		+	+	R	32	95-98	3-4 weeks	I
16	Celery		+			R	32	98-100	2-3 weeks	I
17	Collards & kale		+	+		R	32	98-100	2-3 weeks	I
18	Cucumbers	+	+			N	50	90-95	1-2 weeks	H
19	Eggplant	+				N	50	90-95	1 week	H
20	Endive & escarole				+	R	32	95-100	2-3 weeks	I
21	Garlic	+				N	32	65-70	6-7 months	L
22	Ginger	+				N	35	65	6 months	H
23	Kohlrabi	+	+	+		R	32	98-100	2-4 weeks	I
24	Horseradish	+				N	30-32	98-100	1 year	I
25	Leeks		+	+	+	R	32	98-100	3 months	I
26	Lettuce, crisphead				+	N	32-36	98-100	2-3 weeks	I
27	leaf & bibb			+	+	R	32-36	95	1 week	I
28	romaine				+	R	32-36	95	1-2 weeks	I
29	Muskmelon, 3/4 slip	+		+		R	36-40	85-90	1-2 weeks	M
30	full slip	+		+		R	32-36	85-90	4-7 days	M
31	Okra		+			N	45-50	95	1 week	VH
32	Onion, dry					N	32	65-70	1-8 months	I
33	green		+	+		N	32	90-95	7-10 days	I
34	Parsley		+	+		E	32	95	1-2 months	I
35	Parsnips	+				N	32	98-100	4-6 months	I
36	Peas		+	+		E	32	90-95	1-2 weeks	I
37	Peppers	+			+	N	45-50	90-95	2-3 weeks	M
38	Potatoes, early	+				N	50-59	90-95	10-14 days	L
39	late	+				N	54	95-98	5-10 months	L
40	Pumpkins					N	54-59	50-70	2-3 months	H
41	Radicchio	+	+			R	32-34	95-100	3-4 weeks	L
42	Radishes, bunched		+	+		E	32	95-100	1-2 weeks	L
43	Rhubarb		+	+		R	32	95	3-4 weeks	I
44	Rutabagas	+				N	32	98-100	4-6 months	I
45	Spinach		+	+	+	E	32	95-100	10-14 days	I
46	Squash, summer	+	+			N	45-50	90-95	4-7 days	H
47	winter	+				N	55-60	50-75	2-3 months	M
48	Strawberries	+				N	32	95	1 week	I
49	Sweet potatoes	+				N	55-60	85-95	4-10 months	VH
50	Sweet corn	+	+	+		E	32	90-95	5-7 days	L
51	Tomatoes, green	+				N	55-70	85-90	1-3 weeks	H
52	pink	+				N	50-60	85-90	5-10 days	M
53	ripe	+				N	40-45	85-90	4-7 days	M
54	Turnips	+				N	32	95	4-5 weeks	I
55	Turnip/mustard tops		+	+	+	E	32	90-95	1-2 weeks	I
56	Watermelons	+				N	45-50	85-90	3-4 weeks	M
57
58	https://nevegetable.org/cultural-practices/postharvest-handling-and-storage
59
60	1 Cooling Method: + = cooling method is suitable for the crop.
61
62	2 Transit Icing: The importance of transit icing depends on time in transit, transit conditions, and outside temperature. N = not recommended, R = recommended, and E = essential.
63
64	3 Accurate temperature control is essential; do not allow temp to fall below 32°F
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66	4 Sensitivity to Chilling Injury: I = insensitive, L = low sensitivity, M = medium sensitivity, H = high sensitivity, and VH = very high sensitivity.
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