Produce Handling Guidelines
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
Apple
Chilling
Ethylene
Cooling
TEMPERATURE:
0° C
HUMIDITY:
90-95%
PERISHABILITY:
Moderate
Apricot
Chilling
Ethylene
Cooling
TEMPERATURE:
0° C
HUMIDITY:
90-95%
PERISHABILITY:
High
Avocado (Green)
Chilling
Ethylene
Cooling
TEMPERATURE:
10° C
HUMIDITY:
90-95%
PERISHABILITY:
Moderate
Avocado (Ripe)
Chilling
Ethylene
Cooling
TEMPERATURE:
7° C
HUMIDITY:
90-95%
PERISHABILITY:
High
Banana (Green)
Chilling
Ethylene
Cooling
TEMPERATURE:
12-15° C
HUMIDITY:
90-95%
PERISHABILITY:
Moderate
Banana (Ripe)
Chilling
Ethylene
Cooling
TEMPERATURE:
12-15° C
HUMIDITY:
90-95%
PERISHABILITY:
High
Cherry
Chilling
Ethylene
Cooling
TEMPERATURE:
0° C
HUMIDITY:
90-95%
PERISHABILITY:
Very High
Grape
Chilling
Ethylene
Cooling
TEMPERATURE:
0° C
HUMIDITY:
90-95%
PERISHABILITY:
Moderate
Grapefruit
Chilling
Ethylene
Cooling
TEMPERATURE:
12-14° C
HUMIDITY:
85-90%
PERISHABILITY:
Moderate
Lemon
Chilling
Ethylene
Cooling
TEMPERATURE:
5-7° C
HUMIDITY:
85-90%
PERISHABILITY:
Moderate
Mango (Green)
Chilling
Ethylene
Cooling
TEMPERATURE:
12° C
HUMIDITY:
90-95%
PERISHABILITY:
High
Mango (Ripe)
Chilling
Ethylene
Cooling
TEMPERATURE:
10° C
HUMIDITY:
90-95%
PERISHABILITY:
High
Peach/Nectarine
Chilling
Ethylene
Cooling
TEMPERATURE:
0° C
HUMIDITY:
90-95%
PERISHABILITY:
High
Orange/Mandarin
Chilling
Ethylene
Cooling
TEMPERATURE:
5° C
HUMIDITY:
85-95%
PERISHABILITY:
Moderate
Pear
Chilling
Ethylene
Cooling
TEMPERATURE:
0° C
HUMIDITY:
90-95%
PERISHABILITY:
Moderate
Pineapple
Chilling
Ethylene
Cooling
TEMPERATURE:
14° C
HUMIDITY:
85-90%
PERISHABILITY:
Moderate
Plum
Chilling
Ethylene
Cooling
TEMPERATURE:
0° C
HUMIDITY:
90-95%
PERISHABILITY:
Moderate
Rockmelon
Chilling
Ethylene
Cooling
TEMPERATURE:
2-5° C
HUMIDITY:
85-90%
PERISHABILITY:
Moderate
Strawberry
Chilling
Ethylene
Cooling
TEMPERATURE:
0° C
HUMIDITY:
95-100%
PERISHABILITY:
Very High
Watermelon
Chilling
Ethylene
Cooling
TEMPERATURE:
10° C
HUMIDITY:
85-90%
PERISHABILITY:
Moderate
FRUIT
Temperature
Humidity
Perishability
Chilling
Ethylene
Blackberry
0 °C
90-95%
Very High
Blueberry
0 °C
90-95%
Very High
Boysenberry
0 °C
90-95%
Very High
Fig
0 °C
85-90%
High
Honeydew
7-10 °C
85-90%
Moderate
Kiwi Fruit
0 °C
90-95%
Moderate
Loganberry
0 °C
90-95%
Very High
Loquat
0 °C
85-90%
High
Lychee
5 °C
95-100%
High
Nashi
0 °C
90-95%
Moderate
Olive
7 °C
85-90%
High
Papaya (green)
13 °C
90-95%
High
Papaya (ripe)
10 °C
90-95%
High
Passionfruit (green)
7-10 °C
90-95%
High
Passionfruit (ripe)
5-7 °C
90-95%
High
Persimmon
0-5 °C
90-95%
Moderate
Quince
0 °C
90-95%
Moderate
Raspberry
0 °C
90-95%
Very High
The above guide is produced by the South Australian Research and Development Institute (SARDI)
web development by
Trent Moffatt Designs
photos reproduced with the permission of Melbourne Airport
