Transport and Storage Compatibility of Fresh Fruits and Vegetables.

TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

the stacks in the freezer space, the circulation of air may

(a) General. Along with proper temperature

be considered to be adequate.

and humidity, air circulation in a storage room is an

important factor in the proper storage of chilled and

frozen stored subsistence. This is facilitated by stacking

(e) Dairy products and eggs. To keep the air

the products on pallets in such a manner that will

in a cold storage room fresh, the room must be kept

provide a 4-inch wall clearance, 2-foot ceiling clearance,

clean and the air must circulate slowly. Ordinarily,

and sufficient working aisleway.

adequate air circulation can be provided by the use of

pallets on the floor and by proper stacking of the various

lots. Egg cases should not be stacked more than five

(b) Fruits and vegetables. Containers should

high to avoid pressure damage.

be raised off the floor by the use of pallets and

individual lots should be stacked so as to permit free

circulation of air. In some cases, the use of a fan or

(3) Transport and Storage Compatibility of Fresh

duct system may be desirable to maintain proper

Fruits and Vegetables.

circulation in all parts of the room. The introduction of

outside air into cold storage rooms housing fruits and

(a) General. Although it may be necessary to

vegetables is not necessary. However, when fresh fruits

transport and store various fresh fruits and vegetables

and vegetables are stored in tight compartments at

together, there are some products which should be

temperatures of 40 . or higher, the concentration of

separated whenever possible. Apples, pears, bananas,

carbon dioxide produced by respiration may reach such

peaches, plums, cantaloupes, ripe honeydew melons,

a danger point that a match or candle will be

avocados, tomatoes, and other ethylene producing fruits

extinguished. While this condition is not considered

or vegetables should not be stored with lettuce (causes

harmful to most products, personnel should not work in

russeting), carrots (become bitter), cucumbers, green

such rooms until a supply of fresh air has been

peppers, acorn or Hubbard squash (loss of green color).

introduced.

Odors from apples and citrus fruits are readily absorbed

by meat, eggs, and dairy products. Pears and apples

acquire an unpleasant earthy taste and odor when

Quick-frozen fruits and vegetables are highly perishable

stored with potatoes. Other combinations which should

unless properly stored. Correct handling and proper

be avoided in storage rooms are apples or pears with

storage of such foods are imperative in utilizing frozen

celery, cabbage, or onions; celery with onions or carrots;

foods to the best advantage. Upon delivery, quick-

green peppers with pineapples; and citrus fruits with any

frozen fruits and vegetables should be transferred

of the strongly scented vegetables. Green peppers can

promptly to a low temperature storage space.

taint pineapples if the two are stored or shipped

Temperature of the load should be checked upon arrival

together. Onions, nuts, citrus fruits, and potatoes should

by taking temperature readings of cartons selected from

each be stored separately whenever possible.

top layers inside shipping cases. If the temperature of

the product is higher than the freezer room temperature,

(b) Perishable Subsistence

Compatibility

shipping cases should be scattered loosely about the

Groups. For transport and storage, fresh fruits and

room on hand-trucks or upon pallets on the floor with

vegetables have been divided into the following

adequate space between individual cases to permit

compatibility groups:

rapid lowering of the product temperature to freezer

room temperature. The use of a portable fan to create

GROUP 1

an air current over the product will hasten temperature

Temperature: 32 . to 34 . (0 . to 1 .)

equalization. When the temperature of the product has

RH: 90 to 95 percent.

been lowered sufficiently, cases should be stacked

Atmosphere: Normally used in berries and cherries

compactly. If the product temperature upon delivery is

only-10 to 20 percent carbon dioxide (CO2).

the same as or below temperature of freezer room, the

cases should be stacked compactly immediately.

Ice: Never in contact with commodity.

(d) Meat, meat products, and poultry. A

Note

prime factor in keeping the temperature in all parts of

Most members of this group are not

meat storage spaces at the recommended level is

compatible with group 6a or 6b because

proper circulation of the refrigerated air. Meat items will

ethylene production by group 1 can be high,

not be stored on the bare floor; pallets should be placed

and thus harmful to members of group 6a or

on the floor to allow free circulation of air under all items

6b.

stored in the 5-40 space.

Generally, when the

recommended temperature in all parts of the

refrigerated space is uniform and is maintained within

5-40