Table 46. Produce Sensitivity to Ethylene, Odors, and Freezing

ETHYLENE
Ethylene producers Ethylene sensitive
Apples Honeydew Peaches Bananas (unripe) Chard Peas
Apricots Kiwifruit (ripe) Pears Beans (green) Cucumbers Peppers
Avocados Mammee Persimmons Belgian endive Eggplant Spinach
Bananas (ripening) Mangoes Plantains Broccoli Kiwifruit (unripe) Squash
Cantaloupes Mangosteen Plums Brussels sprouts Leafy greens Sweet potatoes
Cherimoya Nectarines Prunes Cabbage Lettuce Watercress
Figs Papayas Quinces Carrots Okra Watermelon
Guavas Passionfruit Tomatoes Cauliflower Parsley  

Never transport or store fruits and vegetables that produce a lot of ethylene with products that are sensitive to it. Ethylene can cause premature ripening of some and will ruin others. For example, cucumbers and celery turn yellow in the presence of ethylene, while lettuce will turn brown. Potassium permanganate pads can be used to absorb ethylene during transit and storage.

FREEZING
Most Sensitive
Commodities likely to suffer injury by one light freezing.		 Moderately sensitive
Commodities able to recover from one or two light freezings.		 Least sensitive
Commodities that can be lightly frozen several times without sustaining serious damage.
Apricots Apples Beets
Asparagus Broccoli Brussels sprouts
Avocados Cabbage (new crop) Cabbage (storage)
Bananas Carrots Dates
Beans (snap) Cauliflower Kale
Berries (except Cranberries) Celery Kohlrabi
Cucumbers Cranberries Parsnips
Eggplant Grapefruit Rutabagas
Lemons Grapes Salsify
Lettuce Onions, (bulb) Turnips
Limes Oranges  
Okra Parsley  
Peaches Pears  
Peppers (bell) Peas  
Plums Radishes  
Potatoes Spinach  
Squash (soft) Squash (hard)  
Sweet potatoes    
Tomatoes    

 

 

ODOR
Odor produced by: Will be absorbed by:

Apples

Cabbage, Carrots, Celery, Figs, Onions, Meat, Eggs, Dairy products

Avocados

Pineapples

Carrots

Celery

Citrus

Meat, Egg, Dairy products

Ginger root

Eggplant

Grapes (fumigated with sulfur dioxide)

Other fruits and vegetables

leeks

Figs, Grapes

Onions (bulb)

Apples, Celery, Pears

Onions (green)

Corn, Figs, Grapes, Mushrooms, Rhubarb

Pears

Cabbage, Carrots, Celery, Onions, Potatoes

Potatoes

Apples, Pears

Peppers (green)

Pineapples

Never transport or store odorous products with products that will absorb the odors.


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