Key To Symbols
Chilling
Ethylene
Cooling
Sensitive to chilling injury
Producer of ethylene
Vacuum cooling
Direct Icing
Not chilling sensitive
Sensitive to ethylene
Hydro-cooling
Room cooling
Not sensitive to or a producer of ethylene
Forced air-cooling

Asparagus
Chilling
Ethylene
Cooling
TEMPERATURE: 0-2° C
HUMIDITY: 95-100%
PERISHABILITY: Very High
Beans Chilling Ethylene Cooling
TEMPERATURE: 4-7° C
HUMIDITY: 95-98%
PERISHABILITY: Very High
Broccoli Chilling Ethylene Cooling
TEMPERATURE: 0° C
HUMIDITY: 95-100%
PERISHABILITY: Very High

Cabbage Chilling Ethylene Cooling
TEMPERATURE: 0° C
HUMIDITY: 90-95%
PERISHABILITY: Moderate

Capsicum Chilling Ethylene Cooling
TEMPERATURE: 7° C
HUMIDITY: 95-98%
PERISHABILITY: High

Carrots Chilling Ethylene Cooling
TEMPERATURE: 0° C
HUMIDITY: 95-98%
PERISHABILITY: High

Cauliflower Chilling Ethylene Cooling
TEMPERATURE: 0° C
HUMIDITY: 95-98%
PERISHABILITY: High

Celery Chilling Ethylene Cooling
TEMPERATURE: 0° C
HUMIDITY: 98-100%
PERISHABILITY: High

Cucumber Chilling Ethylene Cooling
TEMPERATURE: 10° C
HUMIDITY: 95-98%
PERISHABILITY: High
Garlic Chilling Ethylene Cooling
TEMPERATURE: 0° C - Ambient
HUMIDITY: 60-70%
PERISHABILITY: Low
Lettuce Chilling Ethylene Cooling
TEMPERATURE: 0° C
HUMIDITY: 95-98%
PERISHABILITY: Very High
Mushrooms Chilling Ethylene Cooling
TEMPERATURE: 0° C
HUMIDITY: 95-98%
PERISHABILITY: Very High
Onion Chilling Ethylene Cooling
TEMPERATURE: 0° C - Ambient
HUMIDITY: 60-70%
PERISHABILITY: Low
Peas Chilling Ethylene Cooling
TEMPERATURE: 0° C
HUMIDITY: 95-100%
PERISHABILITY: Very High

Potato Chilling Ethylene Cooling
TEMPERATURE: 7° C - Ambient
HUMIDITY: 85-90%
PERISHABILITY: Low
Pumpkin Chilling Ethylene Cooling
TEMPERATURE: 13° C
HUMIDITY: 85-90%
PERISHABILITY: Low
Sweet Corn Chilling Ethylene Cooling
TEMPERATURE: 0° C
HUMIDITY: 95-100%
PERISHABILITY: Very High
Tomato (Mature Green) Chilling Ethylene Cooling
TEMPERATURE: 13° C
HUMIDITY: 90-95%
PERISHABILITY: Moderate
Tomato (Coloured) Chilling Ethylene Cooling
TEMPERATURE: 5-7° C
HUMIDITY: 90-95%
PERISHABILITY: High
Zucchini Chilling Ethylene Cooling
TEMPERATURE: 7° C
HUMIDITY: 95-98%
PERISHABILITY: Very High
Vegetable
Temperature
Humidity
Perishability
Chilling
Ethylene
Beetroot
0°C
95-100%
Moderate
Bitter Melon
8-10°C
85-95%
High
Bokchoy
0°C
95-100%
Very High
Brussels Sprouts
0°C
95-100%
High
Chillies Fresh
7-13°C
90-95%
Very High
Chinese Cabbage
0°C
95-100%
High
Eggplant
10°C
90-95%
High
Leeks
0°C
95-98%
High
Parsnip
0°C
95-100%
Moderate
Radish
0°C
95-100%
Very High
Rhubarb
0°C
95-100%
High
Shallots/
Spring Onion
0°C
95-100%
High
Snake Beans
7-10°C
90-95%
Very High
Snow Peas
0°C
95-98%
Very High
Spinach
0°C
98-100%
Very High
Squash Hard
Shell
13°C
85-90%
Low
Sweet Potato
13-16°C
85-90%
Low
Turnip
0°C
90-95%
Moderate
The above guide is produced by the South Australian Research and Development Institute (SARDI)

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