Ethylene...

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Ethylene...
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MUHAMMADIYAH UNIVERSITY OF YOGYAKARTA
Ethylene...
minimize exposure to exogenous ethylene control
atmosphere if possible.

• Sensitive crops damaged or ripening accelerated
  by exposure to ethylene.
• Lower respiration by increasing CO2 concn in
  storage.
• Control gas exposure through use of modified
  atmosphere packaging (films of various types).
• Minimally processed vegetables (peeled, chopped)
  especially sensitive to oxidative browning and
  microbial problems.

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MUHAMMADIYAH UNIVERSITY OF YOGYAKARTA
Storage temperature...
use coldest non-freezing temperature that the
commodity will tolerate without damage.

• For most crops this is 2 - 40C.
• For chilling sensitive crops, this is usually 7 -
  100C. Examples include cucumber, tomato, banana,
  sweet pepper, okra.
• Remove field heat, and get to storage temperature
  rapidly (icing, vacuum cooling).
• Carefully monitor temperature during transit and
  display.

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Preventing moisture loss...
many vegetables, particularly leafy types, spoil
rapidly due to desiccation stress.

• Storage at 80 - 90 relative humidity important
  for fruit/vegetables that wilt rapidly.
• Moisture loss can be minimized by lowering
  temperature, coating with wax, placing in
  film-lined or waxed boxes, etc.
• Surface wetness can encourage microbial growth.
• Some vegetables (root crops) better stored dry.

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