Mechanical and Temperature Effects on Shelf Life Stability of Fruits and Vegetables - Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - page 68

TABLE 2.8
Groups of Compatible Fruits for Transport in Mixed Loads

Group I Group II Group III

(1.0-1.1°C; 90-95% RH) (12.8-18.3°C; 85-95% RH) (2.2-5.0°C; 90-95% RH)

Apples Avocados Cranberries

Apricots Bananas Lemons

Berries (except cranberries) Grapefruits Lychees

Cherries Guavas Oranges

Figs Limes Tangerines

Peaches Mangos

Pears Olives

Persimmons Papayas

Plums Pineapples

Pomegranates

Data from Lipton, W. J. and Harvey, J. M., Compatibility of vegetables during transport in
mixed loads, U.S. Dept. of Agriculture, Agric. Res. Serv. [Rep.] 51, U.S. Department of
Agriculture, Agricultural Research Service, Washington, D.C., 1972.

TREATMENTS TO PROLONG SHELF LIFE
OF FRESH PRODUCE

W AXING

Waxing is employed to make fruits attractive, prevent water loss and shrinkage, and,
consequently, prolong shelf life. Waxes tend to create a condition similar to modified
atmospheres. Waxing to prolong storage life of commodities has met with little
success because of the difficulties in finding ideal waxing material to coat fruit with
a uniform thickness. 180 Various citrus cultivars have responded adversely to waxing 181
because it affects the respiration and composition of the internal atmosphere which
leads to off-flavor development. “Murcott” tangerine when waxed develops off-
flavors regardless of rootstock origin, maturity at harvest, and storage conditions. 182
Cohen and co-workers 182 reported that weight loss after waxing was reduced but the
sensory characteristics of the fruit were adversely affected. They found that waxing
tangerine increased its internal carbon dioxide and ethanol and consequently pro-
duced off-flavor. In “Meyer” lemons, waxing was found to enhance development of
Peteca rind pitting (severe, deep rind pitting) especially when polyethylene-based
waxes were used. 79 This response was attributed to the physiological stress produced
by increased CO 2 concentration.

P RECOOLING

Many fruits and vegetables benefit from prompt cooling immediately after harvest.
Low temperatures slow down metabolic processes such as respiration and transpi-
ration and delay the development of postharvest diseases by inhibiting host ripening,