Controlled and Modified Atmosphere Storage - Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - page 154

TABLE 5.7
Controlled Atmosphere Storage Conditions for Selected Vegetables

Atmosphere b

Level of
Application Vegetable Temperature (C) a O 2 (%) CO 2 (%)

Artichokes 0 2-3 2-3 Slight

Asparagus 2 Air 10-14 High

Beans, green snap processing 7 2-3 4-7 Slight

Broccoli 0 1-2 5-10 High

Brussels sprouts 0 1-2 5-7 Slight

Cabbage 0 2-3 3-6 High

Cauliflower 0 2-3 3-4 Slight

Celeriac 0 2-4 2-3 Slight

Celery 0 2-4 3-5 Slight

Chinese cabbage 0 1-2 0 Slight

Cucumbers, fresh 12 1-4 0 Slight

Pickling 4 3-5 3-5 Slight

Leeks 0 1-6 5-10 Slight

Lettuce (crisphead) 0 1-3 0 Moderate

Cut salad 0 1-3 0 High

Lettuce (leaf) 0 1-3 0 Moderate

Cantaloupes 8 3-5 10-20 Slight

Mushrooms 0 Air 10-15 Moderate

Okra 10 Air 4-10 Slight

Onions 0 0-1 0 Slight

Onions (bunching) 0 2-3 0-5 Slight

Parsley 0 8-10 8-10 Slight

Pepper (bell) 12 2-5 0 Slight

Pepper (chili) 12 3-5 0-5 Slight

Processing 5 3-5 10-20 Moderate

Radish (topped) 0 1-2 2-3 Slight

Spinach 0 7-10 5-10 Slight

Sweet corn 0 2-4 5-10 Slight

Tomatoes 12 3-5 2-3 Slight

Witloof chicory 0 3-4 4-5 Slight

a A relative humidity of 90 to 95% is usually recommended.
b Specific CA recommendations depend on cultivar, temperature, and duration of storage.

Adapted from Salveit. 10

odor. Packaging of broccoli in polymeric films has been shown to extend shelf life
and improve retention of color and nutrients, especially ascorbic acid. 49,50
Winter cabbage, held at 0°C and 90 to 95% relative humidity has a storage life
of 3 to 7 months. In CA (5% CO 2 ; 2.5% O 2 at 0°C) cabbage can be stored for up
to 10 months. This treatment is effective in preserving green color, maintaining
succulence, and greatly retarding senescence. 1,51 Cauliflower has a relatively short