Articles
A snapshot of updated storage guidelines for vegetables: when the best is not the best
Article number
1256_44
Pages
315 – 320
Language
English
Abstract
For most vegetables, guidelines are available regarding optimum storage and handling.
However, much of the basic research linking shelf life to temperature was conducted decades ago and may be based on different varieties, growing conditions and marketing chains.
Furthermore, recommendations do not always consider commercial issues or the costs and returns on investment in improved product management.
To verify, and potentially revise, storage temperature recommendations, we conducted trials examining storage and shelf life of selected vegetables grown in south-east Australia.
Vegetables were stored at 2, 4, 7 or 12°C for up to 39 days, removed at intervals of 2-5 days, and visually assessed for external quality.
The estimated storage life of buk choy and choy sum reduced with higher storage temperatures, whereas the inverse occurred for chilling sensitive vegetables including Lebanese cucumber, eggplant and zucchini.
Capsicums, especially red capsicums, were found to be less chilling sensitive than previously reported, with storage life maximised at 2-4°C. A key finding was that chilling sensitive vegetables could be stored for several days or even longer at nominally damaging temperatures (i.e., 2-4°C) before damage occurred.
Also, short-term storage temperature was less critical than previously thought.
These results demonstrate it is not always necessary to cool product to the ‘optimum’ temperature to achieve the quality and shelf life required for transport and retail.
That may have considerable logistical benefits, e.g., when produce needs to be held at less than optimal temperatures due to transport within mixed loads.
Raising the storage temperature by even a few degrees can reduce cooling costs as well as wear on plant and equipment.
This information can help members of the supply chain decide on the most cost-effective temperature for cold rooms and trucks, providing acceptable quality and storage life without adding unnecessary cost.
However, much of the basic research linking shelf life to temperature was conducted decades ago and may be based on different varieties, growing conditions and marketing chains.
Furthermore, recommendations do not always consider commercial issues or the costs and returns on investment in improved product management.
To verify, and potentially revise, storage temperature recommendations, we conducted trials examining storage and shelf life of selected vegetables grown in south-east Australia.
Vegetables were stored at 2, 4, 7 or 12°C for up to 39 days, removed at intervals of 2-5 days, and visually assessed for external quality.
The estimated storage life of buk choy and choy sum reduced with higher storage temperatures, whereas the inverse occurred for chilling sensitive vegetables including Lebanese cucumber, eggplant and zucchini.
Capsicums, especially red capsicums, were found to be less chilling sensitive than previously reported, with storage life maximised at 2-4°C. A key finding was that chilling sensitive vegetables could be stored for several days or even longer at nominally damaging temperatures (i.e., 2-4°C) before damage occurred.
Also, short-term storage temperature was less critical than previously thought.
These results demonstrate it is not always necessary to cool product to the ‘optimum’ temperature to achieve the quality and shelf life required for transport and retail.
That may have considerable logistical benefits, e.g., when produce needs to be held at less than optimal temperatures due to transport within mixed loads.
Raising the storage temperature by even a few degrees can reduce cooling costs as well as wear on plant and equipment.
This information can help members of the supply chain decide on the most cost-effective temperature for cold rooms and trucks, providing acceptable quality and storage life without adding unnecessary cost.
Authors
J.H. Ekman, A. Goldwater, E. Winley, J.R. Marques, P. Holford
Keywords
postharvest, supply chain, storage, temperature, quality, vegetables, recommendations
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