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Storage Methods for Fruits and Vegetables

Article · January 2017

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 Storage Methods for Fruits and Vegetables
Farooq A Khan, Sajad A Bhat and Sumati Narayan*
Division of Basic Sciences and Humanities, *Division of Vegetable Science
(Faculty of Horticulture)

Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir,

Shalimar – 190025 (J&K)
E mail: drkhan_387@skuastkashmir.ac.in

Introduction
Any substance containing nutrients, such as carbohydrates, proteins, and fats that can
be ingested by a living organism and metabolized into energy and body tissue is considered
as food. Importance of fruits and vegetables in human diet is well recognized. Man cannot
live on cereals. Fruit and vegetables are essential for balance diet and good health.
Nutritionists advocate 60- 85 gm of fruits and 360 g vegetable per capita per day in addition
to cereals, pulse, egg etc. Fruits and vegetable are good source of vitamins and minerals
without which human body cannot maintain proper health and develop resistance to disease.
They also contain pectin, cellulose which stimulates intestinal activities and energy giving
substances like oils, fats, and proteins. Many fruits have medical purpose. Proper food
storage helps maintain food quality by retaining flavor, color, texture and nutrients, while
reducing the chance of contracting a food-borne illness.
Food storage is the process in which both cooked and raw materials are stored in
appropriate conditions for future use without any entry or multiplication of microorganisms.
It allows food to be eaten for some time (typically weeks to months) after harvest rather than
solely immediately. Food preservation, storage, and transport, including timely delivery to
consumers, are important to food security, especially for the majority of people throughout
the world who rely on others to produce their food. Food is stored by almost every human
society and by many animals. The main purposes of storing food are to preserve crops to
consume out of season, keep food in good conditions, slow down ageing, protect from frost,
provide even supply, avoid gluts (surplus), prevent shortages and to obtain higher prices.

Purpose of Food Storage

• Storage of harvested and processed plant and animal food products
for distribution to consumers
• Enabling a better balanced diet throughout the year
• Reducing kitchen waste by preserving unused or uneaten food for later use
• Preserving pantry food, such as spices or dry ingredients like rice and flour, for
eventual use in cooking
• Preparedness for catastrophes, emergencies and periods of food scarcity or famine
• Religious reasons (Example: LDS Church leaders instruct church members to store
food)
• Protection from animals or theft

Bases of Food Loss and Preservation

Food Produce does not improve in storage. Basic aim of storage is to slow down the
ageing process caused due to respiration, moisture loss and disease decay (Figure 1).

1
 Fig 1 Mechanism of ageing and food loss.

All fruit and vegetables continue to breathe (respire) after harvest. Respiration is the
chemical process by which fruits and vegetables convert sugars and oxygen into carbon
dioxide, water, and heat [carbohydrates (sugars) + oxygen = carbon dioxide + water + heat].
Fruits and vegetables are classified on the basis of their rate of respiration (Table 1).

Table: 1. Classification of horticultural commodities according to their relative rates of respiration

Class Respiration range Commodities
(mg CO2Kg-1 h-1 )
At 50C
Very low <5 Dates, nuts, dried fruits and vegetable
Low 5-10 Apple, citrus fruits, grape, kiwifruit, honeydew melon, water
melon, papaya, persimmon, pineapple, beat, celery, cranberry,
garlic, onion, potato (mature), sweet potato
Moderate 10-20 Apricot, banana, cherry, blueberry, nectarine, pear, plum, fig,
gooseberry, mango, peach, summer squash, cantaloupe, celeriac,
cucumber, lettuce (head), olive, potato, (immature), radish (topped),
tomato, cabbage, pepper.
High 20-40 Avocado, blackberry, carrot (with tops), strawberry, raspberry,
leeks, lettuces (leaf), lima bean, radish (with tops)
Very high 40-60 Artichoke, bean sprouts, brussels, sprouts, snap bean, watercress,
endive, green onions, kale, okra.
Extremely >60 Asparagus, broccoli, mushroom, parsley, peas, spinach, sweet corn
high
Respiration rate depends on temperature, oxygen (O2), carbon Dioxide (CO2),
humidity (RH), mechanical Injury (cuts & bruises) and disease and pest infections. The
relative perishability and storage life of certain fresh horticultural crops are given in table 2.
Role of Temperature in food Storage
Temperature is the most important environmental factor because it has a profound
effect on the rates of biological reactions. Within the physiological range of temperatures (0-
30 0C), the velocity of a biological reaction increases 2 to 3 fold per every 10 0C rise in
temperature (Q10). The Q10 can be calculated by dividing the reaction rate at a higher
temperature by the rate at a 100C low temperature.

Rate of deterioration at temperature T+10 0C (R2)

Q10 =
Rate of deterioration at temperature T (R1)
2
Table 2 Classification of fresh horticultural crops according to their relative perishability
and potential storage life in air at near optimum temperature and relative humidity.

RELATIVE POTENTIAL COMMODITIES

PERISHABILITY STORAGE LIFE
(WEEKS)
Very high <2 Apricot, blackberry, blueberry, cherry, fig, raspberry,
strawberry; asparagus, bean sprouts, broccoli, cauliflower,
green onion, leaf lettuce, mushroom, muskmelon, pea,
spinach, sweet corn, tomato (ripe); most cut flowers and
foliage; minimally processed fruits and vegetables.
High 2-4 Avocado, banana, grape (without SO2 treatment), guava,
loquat, mandarin, mango, melons (honeydew, crenshaw,
Persian), nectarine, papaya, peach, plum; artichoke, green
beans, Brussels sprouts, cabbage, celery, eggplant, head
lettuce, okra, pepper, summer squash, tomato (partially
ripe).
Moderate 4- 8 Apple and pear (some cultivars), grape (SO2-treated),
orange, grapefruit, lime, kiwifruit, persimmon, pomegranate;
table beet, carrot, radish, potato (immature).
Low 8-16 Apple and pear (some cultivars), lemon; potato (mature),
dry onion, garlic, pumpkin, winter squash, sweet potato,
taro, yam; bulbs and other propagules of ornamental plants.
Very low >16 Tree nuts, dried fruits and vegetables

The Q10 allows us to calculate the expected respiration rates at one temperature from
a known rate at another temperature. However, Q10 for respiration vary with smaller at
higher temperatures and greater at lower temperatures

Effect of temperature on the deterioration rate of a non-chilling sensitive commodity

Using Q10 values the effect of different temperatures on the rates of respiration or
deterioration and relative shelf life of a typical perishable commodity can be estimated. For
example if a commodity has a mean shelf life of 13 days at 20 0C then it can be stored for as
long as 100 days at 0C, but will last no more than 4 days at 40 0C.

Table 3 Effect of increasing temperature on

Q10 values of respiration
Temperatures (oC) Q10 Values)
0-10 2.5 to 4.0
10-20 2.0 to 2.5
20-30 1.5 to 2.0
30-40 1.0 to 1.5

3
 Table 4 Effect of temperature on the deterioration rate of a non-chilling
sensitive commodity
Temperature Assumed Relative Velocity Relative Loss
Q10 of deterioration postharvest life per day
0 1.0 100 1
10 3.0 3.0 33 3
20 2.5 7.5 13 8
30 2.0 15.0 7 4
40 1.5 22.5 5 25

Recommended storage temperatures for a selection of fruits and vegetables may vary
according to their chemical composition rate of reparation (Table 4). Storage of fruits and
vegetables below their optimum temperature may cause physiological injury and shorten
their storage life (Table 6).

Table 5 Storage Requirements for Common Vegetables and Fruit

Produce Temperature (C) Relative Humidity Storage Life
Apples 32 90 – 95% 4 – 6 months
Beets 32 90% 1 – 3 months
Bressels Sprouts 32 90 – 95% 3 – 5 weeks
Cabbage 32 90 – 95% 3 – 4 months
Carrot 32 90 – 95% 4 – 6 months
Cauliflower 32 90 – 95% 2 – 4 weeks
Celeriac 32 90 – 95% 3 – 4 months
Chinese Cabbage 32 90 – 95% 1 – 2 months
Dry beans 32 – 50 65 – 70% 1 year
Garlic 32 65 – 70% 6 – 7 months
Horseradish 30 – 32 90 – 95% 10 – 12 months
Kale 32 90 – 95% 10 – 14 days
Kohlrabi 32 90 – 95% 2 – 4 weeks
Leeks 32 90 – 95% 1 – 3 months
Onios 32 65 – 70% 5 – 8 months
Parsnips 32 90 – 95% 2 – 6 months
Pears 32 90 – 95% 1 – 2 months
Sweet Pepper 45 – 50 90 – 95% 8 – 10 days
Potatoes 38 – 40 90% 5 – 8 months
Pumpkins 50 – 55 70 – 75% 2 – 3 months
Rutabaga 32 90 – 95% 2 – 4 months
Salsify 32 90 – 95% 2 – 4 months
Sweet Potato 55 – 60 85 – 90% 4 – 6 months
Tomatoes (Green) 55 – 60 85 – 90% 2 – 6 weeks
Turnips 32 90 – 95% 4 – 5 months

4
Table 6 Susceptibility of fruits and vegetables to chilling injury at low but non-freezing
temperatures
Commodity Lowest safe Chilling injury symptoms
temperature (0C)
Aubergines 7 Surface scald, Alternaria rot
Avocados 5-13 Grey discoloration of flesh
Bananas (green/ ripe) 12-14 Dull, grey-brown skin color
Beans (green) 7 Pitting, russeting
Cucumbers 7 Pitting water-soaked spots, decay
Grapefruit 10 Brown scald, piking, watery breakdown
Lemons 13-15 Pitting, membrane stain, red blotch
Limes 7-10 Pitting
Mangoes 10-13 Grey skin scald, uneven ripening
Melons: Honeydew 7-10 Pitting failure to ripen, decay
Watermelon 5 Pitting, biker flavour
Okra 7 Discoloration, water-soaked areas, piking
Oranges 7 Pitting brown stain, watery breakdown
Papaya 7 Pitting failure to ripen, off-flavour, decay
Pineapples 7-10 Dull green color, poor flavour
Potatoes 4 Internal discoloration, sweetening
Pumpkins 10 Decay
Sweet peppers 7 Pitting, Alternaria rot
Sweet potato 13 Internal discoloration, piking, decay
Tomatoes: Mature green 13 Water-soaked softening, decay
Ripe 7-10 Poor color, abnormal ripening, Alternaria rot

Moisture Loss and Food Storability

Water is the main constituent of fresh fruits and vegetables which maintains the
freshness of the produce by maintaining the turgidity of the cells (Table 7). Harvested
produce should be handled carefully to minimize both water loss and the presence of free
water. Water loss results in weight loss, wilting and shriveling, while free water or
condensation facilitates pathogen growth. Understanding and managing water relations is
therefore a critical component of postharvest handling, second only to temperature
management. At the time of harvest the water content of fruits and vegetables is very high
and produce has a fresh appearance and crisp texture. Harvesting removes the plant part
from its water supply and the product begins to lose weight. This loss of water has an
immediate economic effect in that it reduces saleable weight (Table 8). Continued water loss
causes wilting and/or shriveling. Consequently, reducing water loss improves produce
appearance, quality, shelf life and profitably. During postharvest handling and storage, fresh
fruits and vegetables lose moisture through their skins via the transpiration process. This
process includes:
 the transport of moisture through the skin of the commodity,
 the evaporation of this moisture from the commodity surface and
 the convective mass transport of the moisture to the surroundings
5
 Moisture loss from a fruit or vegetable is driven by a difference in water vapor
pressure between the product surface and the environment. Evaporation which occurs at the
product surface is an endothermic process which will cool the surface, thus lowering the
vapor pressure at the surface and reducing transpiration. Respiration within the fruit or
vegetable, on the other hand, tends to increase the product's temperature, thus raising the
vapor pressure at the surface and increasing transpiration. In addition, factors such as surface
structure, skin permeability, and air flow also effect the transpiration rate. Thus, it can be
seen that within fruits and vegetables, complex heat and mass transfer phenomena occur,
which must be considered when evaluating the transpiration rates of commodities.

Table 7 Water content (%) by weight of some common fruits and vegetables
Fruit Water content (%) Vegetable Water content (%)
Apple 84 Asparagus 93
Avocado 76 Beans (green) 89
Banana (green) 76 Broccoli 90
Blue berry 83 Brussels sprouts 85
Cantaloupe 93 Cabbage 92
Cherry 80 Carrot 88
Citrus 89 Cauliflower 92
Grape 82 Lettuce 95
Grape fruit 89 Mushroom 91
Honeydew melon 93 Onion (dry) 88
Kiwifruit 82 Pepper (sweet) 92
Mango 82 Potato 78
Orange 86 Pumpkin 91
Peach 89 Spinach 93
Pear 83 Squash (summer) 94
Plum 87 Squash (winter) 85
Watermelon 93 Tomato (firm ripe) 94

Controlled Atmosphere
Quality and the freshness of fruit and vegetables are retained under Controlled
Atmosphere conditions without the use of any chemicals (Table 9). Under CA conditions,
many products can be stored for 2 to 4 times longer than usual. Controlled atmosphere
storage is a system for holding produce in an atmosphere that differs substantially from
normal air in respect to CO2 and O2 levels. Controlled atmosphere storage refers to the
constant monitoring and adjustment of the CO2 and O2 levels within gas tight stores or
containers. The gas mixture will constantly change due to metabolic activity of the respiring
fruits and vegetables in the store and leakage of gases through doors and walls. The gases
are therefore measured periodically and adjusted to the predetermined level by the
introduction of fresh air or nitrogen or passing the store atmosphere through a chemical to
remove CO2. There are different types of controlled atmosphere storage depending mainly
on the method or degree of control of the gases. Some researchers prefer to use the
terms”static controlled atmosphere storage” and “flushed controlled atmosphere storage” to
define the two most commonly used systems. “Static” is where the product generates the
atmosphere and “flushed” is where the atmosphere is supplied from a flowing gas stream,
6
which purges the store continuously. Systems may be designed which utilize flushing
initially to reduce the O2 content then either injecting CO2 or allowing it to build up through
respiration, and then maintenance of this atmosphere by ventilation and scrubbing. A
summary of controlled atmosphere (CA) requirements and recommendations for apples ar
given in table 10.
Table 8 Maximum Permissible limit of Water Loss in certain fruits and vegetables
S. Commodity Maximum S. No. Commodity Maximum
No. Permissible Permissible
water loss water loss
Fruits 17 Cabbage 6-11
1 Apple 7.5 18 Carrot 8
2 Blackberry 6 19 Carrot with leaves 4
3 Grape 5 20 Cauliflower 7
4 Nectarine 21 21 Celery 10
5 Papaya 7 22 Cucumber 5
6 Peach 11-16.4 23 Leaf lettuce 3-5
7 Pear 6 24 Leek 7
8 Persimmon 7-13 25 Onion 10
9 Raspberry 6 26 Pepper green 8
Vegetables 27 Potato 7
10 Asparagus 8 28 Spinach 3
11 Beans, Broad 6 29 Squash, summer 24
12 Beans, runner 5 30 Squash, winter 15
13 Beetroot 7 31 Sweet corn 7
14 Beetroot with tops 5 32 Tomato 4-7
15 Broccoli 4 33 Turnip with leaves 5
16 Brussels sprout 8 34 Water cress 7

Table 9 Recommended conditions for controlled atmosphere storage (from Kader, 1992).
Only fruits and vegetables for which commercial uses of C.A. storage are
common have been included.
Temperature range %O2 range %CO2 range
C F
Strawberry 0-5 32-41 10 15-20
Apple 0-5 32-41 2-3 1-2
Kiwifruit 0-5 32-41 2 5
Nuts and dried fruits 0-25 32-77 0-1 0-100
Bananas 12-15 54-59 2-5 2-5
Cantaloupe 3-7 38-45 3-5 10-15
Lettuce 0-5 32-41 2-5 0
Mature green 12-20 54-68 3-5 0
Partially-ripe 8- 12 47-54 3-5 0

7
Table 10 A summary of controlled atmosphere (CA) requirements and recommendations for
apples
Cultivar O2 % CO2 % Temp.(° C) Storage (Month)
Braeburn 1.8 1.0 0.7 6-9
Fuji 1.4 1.0 0.3 7-11
Gala 1.7 1.6 1.3 2-9
Golden Delicious 1.6 2.3 0.5 7-11
Granny Smith 1.4 2.0 0.6 7-11
Idared 2.1 2.5 1.9 7-10
Jonagold 1.4 2.7 0.9 5-10
McIntosh 2.1 2.9 2.5 5-10
Red Delicious 1.6 1.8 0.0 6-11
Royal Gala 1.7 1.8 -0.2 5-8
Average 1.7 2.0 0.9 -

Zero Energy Cool Chamber (ZECC)

Based on the principles of direct evaporative cooling zero energy cool chambers
(ZECC) have been developed. The main advantage of this on-farm low cost cooling
technology are it does not require any electricity or power to operate and materials required
to construct this like bricks, sand bamboo, etc. available easily and cheaply. It is a double
brick-wall structure. The cavity is filled with sand and walls of the chamber are soaked in
water. Even unskilled labour can build the chamber as it does not require any specialized
skill. ZECC can reduce temperature by 10-15°C and maintain high humidity of about 95%
that can increase shelf life and retain quality of horticultural produce. Small and marginal
farmers can store a few days harvest to avoid middle men. National Horticulture Board I
giving 100% grant in aid for the benefit of the farmers.

Construction of ZECC
• Select an upland having a nearby source of water supply
• Make floor with brick 165 cm x 115 cm
• Erect the double wall to a height of 67.5 cm leaving a cavity of 7.5 cm.
• Drench the chamber with water
• Soak the fine river bed sand with water
• Fill the 7.5 cm cavity between the double wall with this wet sand
• Make a frame of top cover with bamboo (165 cm x 115 cm) frame and sirki, straw or
dry grass etc.
• Make attach/ shed over the chamber in order to project it from direct sun or rain.
Operation
• Keep the sand, bricks and top cover of the chamber wet with water.
• Water twice daily in order to achieve desired temperature and relative humidity or
fix a drip system with plastic pipes and micro tubes connected to an overhead water
source.
• Store the fruits and vegetables in this chamber by keeping in perforated plastic crates
• Cover these crates with a thin polyethylene sheet

8
 Precautions in Construction of ZECC
 Try to site in a place where breezes blow
 Build in an elevated place to avoid water logging
 Use clean, unbroken bricks with good porosity
 Sand should be clean and free of organic matters, clay etc.
 Keep the bricks and sand saturated with water
 Roof over to prevent direct exposure to sun
 Use plastic crates for storage; avoid bamboo baskets, wooden/fiber board/boxes,
gunny bags etc.
 Prevent water drops coming in contact with stored material
 Keep the chamber clean and disinfect the chamber periodically with permitted
insecticide/ fungicide/ chemical, to protect from fungus, insect/ pests, reptiles etc.

Conclusion
Storage of fruits and vegetables are essential for extending the period of food
availability and avoid the problem of malnutrition. However, the technique is purely based
upon the scientific principles. Therefore, for successful storage of fruits and vegetables one
should know the basic principles behind.

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