Storage Compatibility Groups for Produce

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Questions and Answers

Which fruit is sensitive to ethylene and can produce it as well?

Cantaloupe

Kiwano (correct)

Lychee

Potatoes, storage

Which of the following fruits is treated with biphenyl that may cause odors to transfer to other products?

Mandarin

Cactus pears

Tangerines (correct)

Clementine

Which fruit group requires storage at 10°C (50°F) and 85-90% relative humidity?

Group 7

Group 5 (correct)

Group 6

Group 4

Identify the fruit that is NOT typically sensitive to chilling injury.

Yucca root Signup and view all the answers

What temperature range is preferred for fruits and vegetables that produce ethylene?

13 to 15°C Signup and view all the answers

Which group contains fruits and vegetables that produce ethylene during storage?

Group 1 Signup and view all the answers

What is the required relative humidity for fruits and vegetables in Group 1?

90-95% Signup and view all the answers

Which of the following fruits is NOT mentioned in Group 1?

Lemons Signup and view all the answers

Which of these fruits is sensitive to ethylene according to the specified groups?

Mushrooms Signup and view all the answers

At what temperature range should fruits and vegetables from Group 2 be stored?

0 to 2°C Signup and view all the answers

Which of the following vegetables can be top-iced?

Asparagus Signup and view all the answers

What is the maximum relative humidity recommended for the storage of certain fruits and vegetables?

65-75% Signup and view all the answers

Which fruit is specifically mentioned as having a restriction against sulfur dioxide?

Grapes Signup and view all the answers

Which of the following is NOT a group of vegetables that can be top-iced?

Mushrooms Signup and view all the answers

Which of the following greens can be safely mixed with leeks?

Green onions Signup and view all the answers

Which of the following products is categorized as having a specific temperature requirement of 0 to 2°C?

Rhubarb Signup and view all the answers

Which of the following root vegetables can be top-iced?

Daikon Signup and view all the answers

What is the minimum recommended temperature for storing certain varieties of fruits and vegetables?

4.5°C Signup and view all the answers

Which fruit should be separated from pears during storage due to ethylene sensitivity?

Bananas Signup and view all the answers

Which of the following fruits can be injured by light freezing temperatures?

Tomatoes Signup and view all the answers

What is the recommended relative humidity for storing fruits and vegetables in Group 7?

85-90% Signup and view all the answers

Which of the following is a characteristic of grapefruits listed in the content?

Can give odors to other products Signup and view all the answers

Which vegetable is commonly grouped with tropical fruits in terms of storage temperature?

Sweet potato Signup and view all the answers

What essential practice helps reduce losses of stored produce by minimizing pests?

Regularly inspecting stock Signup and view all the answers

Which of the following fruits is not mentioned as sensitive to freezing injury?

Black sapote Signup and view all the answers

Which of these fruits is listed under Group 7 for optimal storage conditions?

Carambola Signup and view all the answers

What is the purpose of keeping the area around storage facilities clean?

To prevent rodent entry Signup and view all the answers

Which material can be used to create effective rat guards?

Old tin cans Signup and view all the answers

What should be done with spoiled or infected produce during inspection?

Remove and destroy it Signup and view all the answers

How can disinfect reusable containers and sacks before reuse?

Boiling water or chlorinated water Signup and view all the answers

What is the benefit of placing materials on the floor beneath sacks or cartons of produce?

It prevents dampness from affecting the produce Signup and view all the answers

Which of the following is recommended to prevent rodent entry in storage structures?

Using concrete floors and screens Signup and view all the answers

What role does ventilation play in the storage of produce?

Releases excess moisture Signup and view all the answers

Which of the following can be a cause of fungal infection in stored produce?

Dampness affecting produce Signup and view all the answers

Study Notes

Compatibility Groups for Storage of Fruits and Vegetables

Group 1: 0 to 2°C (32 to 36°F), 90-95% relative humidity. Products in group 1 produce ethylene. Examples include apples, grapes, peaches, pears, plums, berries (except cranberries), etc.
Group 2: 0 to 2°C (32 to 36°F), 95-100% relative humidity. Some products in this group are sensitive to ethylene. Examples include amaranth, artichokes, asparagus, bean sprouts, beets, brussels sprouts, cabbage, carrots, cauliflower, etc.
Group 3: 0 to 2°C (32 to 36°F), 65-75% relative humidity. Excessive moisture can damage these products. Examples include garlic and dry onions.
Group 4: 4.5°C (40°F), 90-95% relative humidity. Examples include cactus leaves, cantaloupes, lemons, oranges, etc.
Group 5: 10°C (50°F), 85-90% relative humidity. These products are sensitive to chilling injury. Examples include beans, cucumbers, eggplants, potatoes, squash, etc.
Group 6: 13 to 15°C (55 to 60°F), 85-90% relative humidity. Products are sensitive to chilling injury and produce ethylene. Examples include avocados, bananas, grapefruit, papayas, etc.
Group 7: 18 to 21°C (65 to 70°F), 85-90% relative humidity. These products are sensitive to ethylene. Examples include tomatoes, sweet potatoes, and watermelons.

Susceptibility to Freezing Injury

Products that can be injured by one light freezing include apricots, asparagus, avocados, bananas, etc.

Storage Practices

Regular inspections and cleaning of the storage structures and produce will help reduce losses.
Storage facilities should be protected from rodents. Concrete floors, screens on windows, and rat guards can help prevent rodent entry.
When inspecting stored produce, remove and destroy any spoiled or infected produce.
Disinfect containers and sacks in chlorinated or boiling water before reuse.
Placing materials on the floor beneath sacks or cartons of produce will help prevent fungal infection and improve ventilation.

Useful Materials for Storage

Waterproof sheets
Poles
Wooden pallets

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Description

Explore the various compatibility groups for the storage of fruits and vegetables in this informative quiz. Each group is defined by temperature and humidity conditions essential for optimal preservation. Test your knowledge on which produce fits into each category and their specific storage requirements.