Vous êtes sur la page 1sur 58

With this guide you will gain quick and easy knowledge on a wide variety of fruits

and vegetables that all clerks should know and customers should ask. In addition,
you will be exposed to the basic information necessary to assure the quality and
safety of the produce you sell. Our goal is to maintain the highest level of safety for
consumers while promoting the sale of fresh produce for better health.

The individualized produce pages give an overview of how to store and handle
various fruits and vegetables. In addition to the unique but important
considerations for each commodity, check marks indicate basic recommended
storage tips to abide by.

A note on the photos:

Understanding when fruits and vegetables are “still good” to be sold is largely based
on their outside appearance. There are two photos per commodity page.

• First Photo: The closest to if not the best condition to sell


• Second Photo: Must be discarded. Is unhealthy for consumers
and can cause cross contamination with other produce.

Handling, Storage and Display

Each fruit and vegetable has special needs in terms of handling, storage and display.
For specific fruit and vegetables, please refer to the individual produce fact sheets.
Here are some basics:

• Certain produce requires more handling care than others


• Refrigeration temperature and placement varies on the fruit or vegetable
• Mixing certain fruits and vegetables can lead to over-ripening
• If it looks bad, it probably is! Discard to prevent cross-contamination
• Quality and freshness can be prolonged by following a few simple steps

Temperature

The temperatures presented per page are the optimal (the best) storage
temperatures for each commodity. It is important to pay attention to which
commodities need immediate and constant refrigeration and which ones do not.
While most require a cool environment at low temperatures, freezing fruits and
vegetables is not recommended. Many commodities have optimal temperatures that
we know as a “freezing point” (0°C or 32°F). Due to the varying, organic make up
fruits and vegetables, freezing temperatures differ per commodity. While
refrigeration is one of the best methods of storage, it also slowly causes moisture
loss (dryness) to fruits and vegetables. If possible, keep commodities that lose
moisture quickly in areas equipped with special humidifying functions. Pay attention
to temperature considerations and come as close as your facility will accommodate,
especially for storage purposes.

Handling

Generally, most produce is fragile and requires careful handling. It is usually not a
good idea to throw, toss or stack commodities, as it can cause bruising and other
physical damage. Also note that non-visible damage can occur under the skin of
some fruits and vegetables. Along with visible physical damage, rough handling
leads to the deterioration of the commodity, making it unfit to sell or consume.

Storage

The most important step in keeping produce healthy is by storing it in the right
temperature. For those commodities not requiring refrigeration, the storage area
should have good air circulation. Do not store produce in stuffy areas.
It is generally not a good idea to store commodities on the floor, especially when
wet. This can contribute to mold and affect the safety and quality of the commodity.
Other areas that are not acceptable for food storage including produce include the
following areas, as noted in chapter 3 of the 2001 Food Code (sponsored by the
Food and Drug Administration):

• Locker, toilet, garbage, mechanical rooms;


• Under sewer or water lines; areas where water can drip/leak
• Under stairwells
• Other areas that can cause contamination

When produce shipments arrive, they should be unpacked and stored immediately;
do not wait to unload and store.

Display

An important issue to consider is when to discard bad produce. Make it a priority to


check produce on display daily. If it looks bad or rotten, or if there are any doubts,
discard it. The display area itself should be cleaned often. This includes the bins,
containers, and racks used for the commodities. Also included are the refrigerators
that display commodities other than produce. Use the rule of “First in, First out”
when putting commodities out to sell.
A note on ethylene…

Ethylene is a natural chemical found in some fruits and vegetables. It stimulates


ripening and can add to over-ripening in some produce. Commodities that generate
high amounts can actually affect other nearby produce. Please note that ethylene
affects packaged and non-packaged fruit and vegetables the same. This is why it is
important to recognize which commodities generate high amounts and which ones
are sensitive to it and separate accordingly in storage and display.

Commodity Produces Sensitive to


Ethylene Ethylene
Apples Yes; High Yes
Artichoke No No
Asparagus No Yes
Avocado Yes; Low Yes
Banana Yes; Low Yes
Blueberry Yes; Low No
Broccoli No Yes
Brussels Sprouts No Yes
Cantaloupe Yes; Moderate Yes
Carrot Yes; Low Yes
Cauliflower No Yes
Celery No Yes
Chayote No Yes
Chiles Yes; Low Yes
Cilantro No Yes
Corn No No
Cucumber Yes; Low Yes
Eggplant Yes; Low Yes
Feijoa No No
Garlic Yes; Low No
Grapefruit Yes; Low Yes
Grapes No No
Green Beans No Yes
Green Onion No Yes
Head of Cabbage Yes; Low Yes
Head of Lettuce Yes; Low Yes
Honey Dew Yes Yes
Jicama No No
Kiwi Yes Yes
Lemon Yes Yes
Lime Yes; Low Yes
Mango No Yes
Mushrooms Yes; Low Yes
Nectarines Yes; High Yes
Nopalito No No
Okra Yes; Low Yes
Onion Yes; Low No
Oranges Yes; Low Yes
Packaged Cut Yes; Low Yes
Cabbage
Packaged Salad Yes; Low Yes
Pears Yes, High Yes
Persimmon Yes Yes
Potato No Yes
Radish No Yes
Raspberry Yes; Low No
Squash Yes; Low Yes
Snap Pea No Yes
Spinach No Yes
Strawberries Yes; Low No
Tomatillos Yes; Low No
Tomatoes Yes; moderate Yes
Whole Pineapples Yes; moderate No
Whole Watermelon Yes; Low Yes

Special Handing, Storage, and Display Consideration:


Packaged Fruits and Vegetables

Packaged fruits and vegetables offer a convenience to the consumer and seemingly
less responsibility for the store clerk. However, they actually require special
handling, storage and display considerations. Damage to one piece due to improper
handling, storage and display can affect the others resulting in faster spoilage of the
whole bag. It is important to scan packages and discard those that have rotten
pieces. Rotten pieces of produce can also become the new home of insect larvae
and pathogens (i.e. bacteria, fungus), which can be harmful if consumed.

Personal Health Issues


Hand washing, and Basic Hygiene

Hand washing

Hand washing, if done correctly, is a quick and simple way to help ensure the quality
and integrity of the produce offered. Inform employees on the importance of hand
washing.

Different hand washing methods have varying levels of effectiveness in removing


bacteria and viruses. The least effective method is rinsing hands in water. The
best method involves rubbing hands together with soap lather and warm water for
20 seconds—the time it takes to sing Happy Birthday twice. Then wipe clean with a
paper towel. Cloth towels retain bacteria from the previous hand wash*.
Wash your hands after:

• Blowing your nose


• Coughing
• Sneezing (cover your mouth!)
• Touching an infected area on your body
• Eating
• Drinking
• Smoking
• Touching the floor, money, trash containers, etc.

Hygiene

Taking care of ourselves and appearance contributes to an overall healthy work


environment. In addition to hand washing, there are other simple steps that can be
taken to ensure better health and produce handling.

• If you have any open wounds or other skin abrasions, use protective gloves and
band-aids. Infection causes food contamination and other health risks
• If you touch your wound, wash your hands!
• Do not chew gum
• Keep your hair back
• Wear clean clothes and keep a neat appearance

*Hand washing information used with permission from the Iowa State University Hotel, Restaurant and Institution
Management Extension
Additional Information
The University of California, Davis offers a comprehensive site devoted to post-
harvest handling and storage of fruits and vegetables. Individualized commodity
pages give additional information per commodity. Information available also
includes Spanish language materials.

http://postharvest.ucdavis.edu/Produce/Producefacts/index.shtml

Sponsored by the United States Department of Agriculture, this link provides a


variety of information ranging from individualized commodity pages to issues
regarding grocery store display storage and food safety.

http://www.ba.ars.usda.gov/hb66/contents.html

Developed by the National Sustainable Agriculture Information Service, the site


offers detailed information relating to storage and handling of post harvest
commodities. Of particular interest to a retailer is the section on which fruits and
vegetables can/cannot be iced for storage.

http://attra.ncat.org/attra-pub/postharvest.html#postharvest

The Produce Marketing Association is a not-for-profit global trade association


serving more than 2,100 members who market fresh fruits, vegetables, and related
products worldwide. Its members are involved in the production, distribution, retail,
and foodservice sectors of the industry. Free resources available.

http://www.pma.com

Created by the Partnership for Food Safety Education, the link provides basic
information on food safety and handling to prevent bacteria and food borne
illnesses. Included are free downloads and information in Spanish; also offers
additional links.

http://www.fightbac.org/main.cfm

While geared primarily towards on the farm produce handling, this article offers
great information relating to produce handling in any setting. Sponsored by
Iowa State University Hotel, Restaurant and Institution Management Extension.

http://www.extension.iastate.edu/Publications/PM1974B.pdf

Chapter 3 of the 2001 Food Code updated 2004, gives information relating to
various aspects of food safety. In partnership with the Center for Food Safety and
Applied Nutrition.

http://www.cfsan.fda.gov
Apple
YES NO
REFRIGERATION

TEMPERATURE
0-1°C (32-34°F)
GOOD
Storage/Display
• Do not stack

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items


BAD
• Cooling recommended upon
arrival
Basic Info
• Keep cool
• Should be free from decay
and cuts
Handling • Look for firm, shiny skin

• Apples bruise easily; • Apples are one of the highest


handle carefully ethylene producers

• Do not drop, toss or roll


Artichoke
YES NO
REFRIGERATION

TEMPERATURE
0-2°C (32-35.6°F)

Storage/Display GOOD
• Top ice and water sprinkle OK

• Separate from heavier items

• Rapid cooling recommended


upon arrival; keep cool

Handling
BAD
• Artichokes bruise
easily; handle carefully
Basic Info
• Do not drop, toss or
roll • Should have well
formed, tight buds

• Avoid wilted and


discolored artichokes
Asparagus
YES NO
REFRIGERATION

TEMPERATURE
0-2°C (32-36°F)

Storage/Display GOOD
• Light water sprinkle OK;
display upright in water
(stem down)

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items


BAD
• Rapid cooling recommended
upon arrival Basic Info
• Asparagus is a highly
Handling perishable commodity

• Asparagus is delicate; • Look for firm tips and


handle carefully straight stalks

• Do not drop, toss or roll • Should be dark green in


color
Avocado
YES NO
REFRIGERATION
TEMPERATURE
5-13°C (41-55°F)

Storage/Display GOOD
• Keep ripe avocados cool;
unripe avocados should be
kept at room temperature

• Unripe and ripe avocados are


very sensitive to ethylene;
keep away from moderate to
high ethylene producing
fruits/vegetables

• Separate from heavier items BAD

Handling Basic Info


• Discard those with
• Avocados bruise easily;
broken skins
handle carefully
• Look for firm, shiny skin
• Do not drop, toss or roll
Banana
YES NO
REFRIGERATION

TEMPERATURE
13-14°C (56-58°F)

Storage/Display GOOD

• Do not stack

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items

BAD
Handling
Basic Info
• Bananas bruise easily;
handle carefully • Should have a full shape and
be even in color
• Do not drop, toss or roll
• Some brown spots are OK;
darker, more frequent spots
indicate rotting flesh
Bell Peppers
YES NO
REFRIGERATION

TEMPERATURE
7.5°C (45°F)

Storage/Display GOOD
• Do not stack
GOOD
• Separate from heavier items

• Rapid cooling recommended


upon arrival

• Keep cool

Handling
• Bell Peppers bruise
easily; handle carefully

• Do not drop, toss or roll


BAD
Basic Info
• Should be free from decay,
cracks and cuts

• Look for firm, shiny skin


Broccoli
YES NO
REFRIGERATION

TEMPERATURE
0-2°C (32-36°F)

Storage/Display GOOD

• Light water sprinkle OK

• Bottom icing OK

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items BAD


• Rapid cooling recommended
upon arrival Basic Info
• Yellow heads caused
Handling from high temperatures

• Broccoli bruises easily; • Look for firm, compact


handle carefully heads

• Do not drop, toss or roll


Brussels
Sprout
YES NO
REFRIGERATION

TEMPERATURE
0-2°C (32-36°F)

Storage/Display GOOD

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items

• Rapid cooling recommended


upon arrival
BAD

Handling
• Brussels sprouts bruise
Basic Info
easily; handle carefully
• Should be bright green
• Do not drop, toss or roll and firm
Cantaloupe
YES NO
REFRIGERATION

TEMPERATURE
0-2°C (32-36°F)

Storage/Display GOOD

• Do not drop containers

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Keep cool for long term


storage
BAD
• Room temperature display OK

Handling Basic Info


• Must be free from decay
• Cantaloupe bruises easily;
and cuts
handle carefully
• Should be well-shaped and
• Do not drop, toss or roll
firm
Carrot
YES NO
REFRIGERATION

TEMPERATURE
0-2°C (32-36°F)

Storage/Display GOOD

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items

• Rapid cooling recommended


upon arrival
BAD
• Loss of moisture can lead to
shriveling
Basic Info
Handling • Should be uniform in
shape and color
• Carrots bruise and
crack easily; handle • Look for firm, bright
carefully orange skin

• Do not drop, toss or roll


Cauliflower
YES NO
REFRIGERATION

TEMPERATURE
0-2°C (32-36°F)

Storage/Display GOOD
• Bottom icing OK

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items

• Rapid cooling recommended


upon arrival BAD

Handling Basic Info


• Discard those with
• Cauliflower bruises
brown spots and wilted
easily; handle carefully
leaves
• Do not drop, toss or roll
• Look for firm, compact
heads
Celery
YES NO
REFRIGERATION

TEMPERATURE
0-2°C (32-36°F)

Storage/Display GOOD
• Top and bottom ice OK

• Keep away from commodities


with strong odors

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items


BAD

• Rapid cooling recommended


upon arrival Basic Info
• Should be free from decay
Handling and cuts

• Celery cracks easily; • Celery should be firm with


handle carefully healthy leaves

• Do not drop, toss or roll


Chayote
YES NO
REFRIGERATION

TEMPERATURE
7-10°C (45-50°F)

Storage/Display GOOD
• Sensitive to ethylene; keep
away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items

• Keep cool for long term


storage

• Room temperature display OK


BAD

Basic Info
Handling
• Should be free from
• Chayote punctures decay
easily; handle carefully
• Look for firm skin
• Do not drop, toss or roll
Chiles
YES NO
REFRIGERATION
(For non-dried chiles)

TEMPERATURE Pasilla
Serrano

7-13°C (45-55°F)
GOOD

Storage/Display
• Store away from drafts,
including cool and warm air;
this leads to shriveling

• Keep away from ethylene


producing fruits/vegetables Pasilla Serrano

• Separate from heavier items BAD

Handling Basic Info


• Chiles bruise easily; handle
• Dry lines and striations
carefully
on skin = hotter pepper,
not poor quality
• Bruising can lead to soft spots;
soft spots indicate poor quality
• Avoid shriveled or
decayed peppers
• Do not drop, toss or roll
• Should be firm with
bright, shiny skin
Cilantro
YES NO
REFRIGERATION

TEMPERATURE
0-2°C (32-36°F)

Storage/Display GOOD

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items

• Rapid cooling recommended


upon arrival
BAD

• Keep cool

Basic Info

Handling • Cilantro is a highly


perishable commodity
• Leaves can snap or
• Yellowed leaves mean
bruise easily; handle
poor quality
carefully

• Do not drop, toss or roll


Corn
YES NO
REFRIGERATION

TEMPERATURE
0-1.5°C (32-34°F)

Storage/Display GOOD
• Top ice OK

• Separate from heavier items

• Rapid cooling recommended


upon arrival

• Keep cool

BAD

Handling
• Corn husks can tear;
Basic Info
handle carefully
• Husks should be green
• Do not drop, toss or roll and free from decay
Cucumber
YES NO
REFRIGERATION

TEMPERATURE
13-16°C (55-60°F)

Storage/Display GOOD

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items

• Rapid cooling recommended


upon arrival BAD
• Keep cool

Basic Info

Handling • Discard those with


broken skins and soft
spots
• Cucumbers bruise
easily; handle carefully
• Look for firm, shiny skin
• Do not drop, toss or roll
Eggplant
YES NO
REFRIGERATION

TEMPERATURE
10-12°C (50-54°F)

GOOD
Storage/Display
• Keep away from commodities
with strong odors

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items

• Rapid cooling recommended BAD


upon arrival

• Keep cool Basic Info


• Eggplants develop soft
Handling spots easily; discard
those with broken skins
• Eggplants bruise easily;
handle carefully • Look for firm, shiny skin

• Do not drop, toss or roll


Feijoa
YES NO
REFRIGERATION

TEMPERATURE
7-10°C (45-50°F)

Storage/Display GOOD

• Separate from heavier items

• Keep cool

• No water sprinkle necessary

Handling
BAD
• Handle carefully

• Do not drop, toss or roll Basic Info


• Discard those with
broken skins

• Look for firm skin


Garlic
YES NO
REFRIGERATION

TEMPERATURE
20-30°C (68-86°F)

GOOD
Storage/Display
• Garlic odor can be transferred;
store separately

• Keep dry; moisture spoils garlic

• Can bruise other commodities


BAD
• Not sensitive to ethylene

• Keep in area with good air Basic Info


ventilation and circulation
• Powdery patches
under skin
Handling indicates decay
• Do not drop, toss or roll
• Discard shriveled
• Do not separate cloves and soft bulbs
Grapefruit
YES NO
REFRIGERATION

TEMPERATURE
12-14 °C (54-57°F)
GOOD

Storage/Display
• Do not stack

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items BAD

Handling Basic Info


• Grapefruits bruise
• Look for firm, round
easily; handle carefully
grapefruit with shiny skin
• Do not drop, toss or roll
• Discard heavily bruised or
damaged grapefruits
Grapes
YES NO
REFRIGERATION

TEMPERATURE
1-2°C (34-36°F)

Storage/Display GOOD

• Separate from heavier items

• Rapid cooling recommended


upon arrival

• Keep cool and dry

• No water sprinkle necessary

BAD
Handling
• Grapes bruise and fall
Basic Info
from the stem easily;
handle carefully • Discard those with
mushy, broken skins
• Do not drop, toss or roll
• Look for firm, shiny skin
Green Beans
YES NO
REFRIGERATION

TEMPERATURE
5-7.5°C (41-45°F)

Storage/Display GOOD
• Sensitive to ethylene; keep
away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items

• Rapid cooling recommended


upon arrival
BAD
• Keep cool

Basic Info
Handling • Discard those with
broken skins
• Green beans break
easily; handle carefully • Look for firm, straight
appearance
• Do not drop, toss or roll
Green Onion
YES NO
REFRIGERATION

TEMPERATURE
0-2°C (32-36°F)

Storage/Display GOOD

• Light water sprinkle OK

• Produces odor that can affect


other fruits/vegetables;
separate as necessary

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables BAD
• Separate from heavier items
Basic Info
• Rapid cooling recommended
upon arrival • Green onions are a highly
perishable commodity
Handling • Look for uniform in shape and
color
• Green onions bruise
easily; handle carefully

• Do not drop, toss or roll


Head of Cabbage
YES NO
REFRIGERATION

TEMPERATURE
0-2°C – (32-36°F)

Storage/Display GOOD
• Do not stack

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items

• Keep cool; do not freeze BAD

Handling Basic Info


• Cabbage is fragile; • Head should be solid
handle carefully and free from decay

• Do not drop, toss or roll • Outside leaves protect


inside quality of
• Do not tear outer cabbage
sheath; this keeps
moisture in
Head of Lettuce
YES NO
REFRIGERATION

TEMPERATURE
0-5°C (32-41°F)

Storage/Display GOOD
• Do not stack

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items

• Keep cool; do not freeze


BAD
Handling
Basic Info
• Lettuce is fragile; handle carefully
• Head should be solid and
• Do not drop, toss or roll free from decay

• Do not tear outer sheath; this keeps • Lettuce deteriorates


moisture in quickly as temperatures
rise
Honeydew Melon
YES NO
REFRIGERATION

TEMPERATURE
7-10°C (45-50°F)

Storage/Display GOOD

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items

• Keep in well ventilated area

• Can be kept at room


temperature for display
BAD

Handling Basic Info


• Honeydew melons • Discard those with
bruise and scar easily; broken skins
handle carefully
• Look for firm, shiny skin
• Do not drop, toss or roll
Jicama
YES NO
REFRIGERATION

TEMPERATURE
12.5-15°C (55-59°F)

Storage/Display GOOD
• Keep in cool, dry areas to
prevent water loss

• Separate from heavier items

• Higher temperatures cause


sprouting and decay

• Can be kept at room


temperature for display
BAD

Handling Basic Info


• Jicama bruises and
• Discard those with
scars easily; handle
broken skins
carefully
• Look for firm, smooth
• Do not drop, toss or roll
skin
Kiwi
YES NO
REFRIGERATION
TEMPERATURE
0-2°C (32-36°F)
For long storage

Storage/Display GOOD

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items

• Storage temperatures should


be cool; can be kept at room BAD
temperature for display

Handling Basic Info


• Kiwis develop soft spots
• Kiwis bruise easily;
easily; discard those
handle carefully
with broken skins
• Do not drop, toss or roll
• Look for uniform shape
and color
Lemon
YES NO
REFRIGERATION

TEMPERATURE
3-5°C (37-41°F)

Storage/Display GOOD

• Do not use top ice or water


sprinkle

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items BAD


• Cooling recommended upon
arrival
Basic Info
Handling • Discard those with
broken skins
• Lemons bruise easily;
handle carefully • Look for firm skin and
uniformity in shape and
• Do not drop, toss or roll size
Lime
YES NO
REFRIGERATION

TEMPERATURE
10-13°C (50-55°F)

GOOD
Storage/Display
• Do not use top ice or water
sprinkle

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items


BAD
• Cooling recommended upon
arrival

Basic Info
Handling • Discard those with
broken skins
• Limes bruise easily;
handle carefully • Look for firm skin and
uniformity in shape and
• Do not drop, toss or roll size
Mango
YES NO
REFRIGERATION

TEMPERATURE
9-10°C (48-50°F)

Storage/Display GOOD

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items

• Display at room temperature

• For storage keep cool


BAD

Handling Basic Info


• Mango bruises and • Discard those with
scars easily; handle broken skins
carefully
• Look for firm skin and
• Do not drop, toss or roll uniformity in shape and
size
Mushroom
YES NO
REFRIGERATION

TEMPERATURE
0-1.5°C (32-35°F)

Storage/Display
GOOD
• Must be kept cool at all times

• Keep away from commodities


with strong odors

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables
Handling
• Separate from heavier items BAD

Handling
Basic Info
• Mushrooms bruise
easily; handle carefully • Discard moldy, slimy and
deteriorated mushrooms
• Do not drop, toss or roll
Nectarine
YES NO
REFRIGERATION

TEMPERATURE
0-2°C (32-36°F)

Storage/Display GOOD
• Do not stack

• Separate from heavier items

• Rapid cooling recommended


upon arrival

• Keep cool
BAD
Handling
• Nectarines bruise
Basic Info
easily; handle carefully
• Should have firm
• Do not drop, toss or roll and smooth skin

• Remove and discard


damaged nectarines
Nopalito
YES NO
REFRIGERATION

TEMPERATURE
7-10°C (45-50°F)

Storage/Display GOOD

• Separate from heavier items

• Rapid cooling recommended


upon arrival

• Loss of moisture can lead to


shriveling; keep cool
BAD

Handling
Basic Info
• Nopalito stems can
puncture easily; handle • Should be free from
carefully decay

• Do not drop or toss • Look for firm, shiny skin


Okra
YES NO
REFRIGERATION

TEMPERATURE
7-10°C (45-50°F)

Storage/Display GOOD

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items

• Keep cool
BAD
• Water sprinkle is unnecessary

Handling Basic Info


• Okra bruises easily;
• Okra is a highly
handle carefully
perishable commodity
• Do not drop, toss or roll
• Look for uniform shape
and size
Onions
YES NO
REFRIGERATION

TEMPERATURE
16-18°C (60-65°F)

Storage/Display
• Do not stack GOOD
• Separate from heavier items

• Store in dry area with good


ventilation

Handling
• Onions bruise easily;
handle carefully

• Do not drop, toss or roll BAD


Basic Info
• An onion’s strong odor can be
absorbed by other fruit and
vegetables

• Remove and discard


damaged onions
Orange
YES NO
REFRIGERATION

TEMPERATURE
3-8°C (38-46°F)

GOOD
Storage/Display
• Keep in well ventilated areas

• Produces a strong odor

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items


BAD
Handling
Basic Info
• Oranges bruise easily;
handle carefully • Should be firm with a
consistent color
• Do not drop, toss or roll
• Discard fruit that has a
torn peel or that is
bruised heavily
Packaged Cut Lettuce
YES NO
REFRIGERATION

TEMPERATURE
0-2°C (32-36° F)

Storage/Display
• Must be kept cool at all
times; especially upon
receiving GOOD

• Keep refrigerated; do not


freeze

• Separate from heavier items

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

Handling Basic Info BAD


• Handle carefully
• Packaged lettuce goes
bad faster than regular
• Do not drop or toss
heads of lettuce
• Do not puncture bag
• Discard if majority of
pieces are brown and
wilted
Pear
YES NO
REFRIGERATION

TEMPERATURE
0-2°C (32-36°F)
GOOD
Storage/Display
• Do not stack

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items


BAD
• Display stem up to prevent
bruising

Handling Basic Info


• There should be no cuts
• Pears bruise easily;
to the skin; slight
handle carefully
blemishes are OK
• Do not drop, toss or roll
Persimmon
YES NO
REFRIGERATION

TEMPERATURE
0-2°C (32-36°F)

Storage/Display GOOD

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items

• Display at room temperature


BAD
• For storage keep cool

Handling Basic Info


• Persimmons bruise and • Discard those with
scar easily; handle broken skins
carefully
• Look for firm, shiny skin
• Do not drop, toss or roll
• Color ranges from yellow
to orange
Pineapple
YES NO
REFRIGERATION

TEMPERATURE
7-10°C (45-50°F)

Storage/Display
• Do not stack
GOOD

• Keep out of damp boxes; this


can cause mold and decay

• Separate from heavier items

Handling
• Pineapples bruise
easily; handle carefully

• Do not drop, toss or roll BAD


Basic Info
• Pineapples are picked when ripe

• Top green leaves = healthy

• Top brown leaves = unhealthy


Potato
YES NO
REFRIGERATION

TEMPERATURE
7-10°C (45-55°F)

Storage/Display GOOD
• May emit an odor affecting
other commodities; store
accordingly

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables
BAD
• Store in a well ventilated,
dark, cool place

Handling Basic Info


• Potatoes with dark or
• Potatoes bruise and
black spots are poor
scar easily; handle
quality
carefully

• Do not drop, toss or roll


Radish
YES NO
REFRIGERATION

TEMPERATURE
0-2°C (32-36°F)

Storage/Display GOOD

• Top ice and water sprinkle OK

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items

• Rapid cooling recommended BAD


upon arrival

Basic Info
Handling
• Discard those with
• Handle carefully broken skins

• Do not drop, toss or roll • Should have firm skin


and leaves should be
green with no yellowing
Raspberry
YES NO
REFRIGERATION

TEMPERATURE
0-2°C (32-36°F)

GOOD
Storage/Display
• Keep away from commodities
with strong odors

• Separate from heavier items

• Rapid cooling recommended


upon arrival

• Keep cool
BAD

Handling
• Raspberries bruise
Basic Info
easily; handle carefully
• Raspberries are a highly
• Do not drop, toss or roll perishable commodity

• Should be firm, not


mushy
Snap Pea
YES NO
REFRIGERATION

TEMPERATURE
0-2°C (32-36°F)

Storage/Display GOOD
• Water sprinkle is unnecessary

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items BAD


• Rapid cooling recommended
upon arrival
Basic Info
• Keep cool
• Look for bright green
and uniformly shaped
pods
Handling
• Green stem indicates
• Snap peas can tear quality snap pea
easily; handle carefully

• Do not drop or toss


Spinach
YES NO
REFRIGERATION

TEMPERATURE
0-2°C (32-36°F)

Storage/Display GOOD
• Top ice and water sprinkle OK

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items

• Rapid cooling recommended


upon arrival BAD
• Keep cool
Basic Info
Handling • Spinach is a highly
perishable commodity
• Handle carefully
• Leaves should be green
• Do not drop or toss and free from damage
Squash
(Includes Zucchini)

YES NO
REFRIGERATION

TEMPERATURE
5-10°C (41-50°F)

Storage/Display
• Rapid cooling recommended GOOD
upon arrival

• Keep cool

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items

Handling Basic Info


• Squash bruises easily; • Should be firm with a
BAD
handle carefully consistent, glossy color

• Do not drop, toss or roll • Squash has a very thin


skin; it can break easily

• Squash is a highly
perishable commodity
Strawberry
YES NO
REFRIGERATION
TEMPERATURE
0-2°C (32-36°F)

Storage/Display
GOOD
• Do not stack

• Separate from heavier items

• Rapid cooling recommended


upon arrival

Handling
• Strawberries bruise
easily; handle carefully
BAD

• Do not drop, toss or roll Basic Info


• Strawberries are a highly
perishable commodity

• Remove and discard damaged


strawberries from
baskets/boxes
Tomatillo
YES NO
REFRIGERATION

TEMPERATURE
5-10°C (41-50°F)

GOOD
Storage/Display
• Do not stack

• Separate from heavier items

• Rapid cooling recommended


upon arrival

• Keep cool
BAD

Basic Info
Handling
• Should be free from decay
• Tomatillos may bruise;
and firm to the touch
handle carefully
• Husks can dry out, but fruit
• Do not drop, toss or roll
may still be in good condition
Tomato
YES NO
REFRIGERATION

TEMPERATURE
13-18°C (55-65°F)

GOOD
Storage/Display
• Do not stack

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from heavier items

• Store and display stem up to BAD


prevent bruising

• Do not overload display


Basic Info
Handling • Should be well formed,
firm, with uniform color;
• Tomatoes bruise easily; no “green shoulders”
handle carefully
• Discard tomatoes with
• Do not drop, toss or roll cuts and broken skin
Watermelon
YES NO
REFRIGERATION
TEMPERATURE
10-15°C (50-59°F)

Storage/Display GOOD
• Do not stack

• Sensitive to ethylene; keep


away from moderate to high
ethylene producing
fruits/vegetables

• Separate from items that


may cause bruising

BAD
Handling
• Watermelons bruise Basic Info
easily; handle carefully
• Should be firm, free
• Do not drop, toss or roll from cracks, soft spots,
and symmetrical

Vous aimerez peut-être aussi