Common name Scientific name Storage temperature Relative humidity Highest freezing temperature Ethylene* production Ethylene** sensitivity Estimated shelf-life Observations and beneficial 
    C F % C F       CA conditions
Acerola; Barbados cherry Malpighia glabra 0 32 85-90 -1.4 29.4     6-8 weeks  
African horned  
melon; kiwano
Cucumis africanus 13-15 50-60 90     L M 6 months  
Amaranth; Pigweed Amaranthus spp. 0-2 32-36 95-100     VL M 10-14 days  
Anise; Fennel Foeniculum vulgare 0-2 32-36 90-95 -1.1 30.1     2-3 weeks  
Apple Malus pumila                 2-3% O2 + 1-2% CO2 
--not chilling sensitive   -1.1 30.0 90-95 -1.5 29.3 VH H 3-6 months  
--chilling sensitive Yellow Newtown, Grimes Golden, McIntosh 4 40 90-95 -1.5 29.3 VH H 1-2 months  
Apricot Prunus armeniaca -0.5-0 31-32 90-95 -1.1 30.1 M H 1-3 weeks 2-3% O2  + 2-3% CO2 
Artichoke                    
--Globe artichoke Cynara acolymus 0 32 95-100 -1.2 29.9 VL L 2-3 weeks 2-3% O2 + 3-5% CO2 
--Chinese artichoke Stachys affinia 0 32 90-95     VL VL 1-2 weeks  
--Jerusalem artichoke Helianthus tuberosus -0.5-0 31-32 90-95 -2.5 27.5 VL L 4 months  
Arugula Eruca vesicaria var. sativa 0 32 95-100     VL H 7-10 days  
Asian Pear, Nashi Pyrus serotina; P. pyrifolia 1 34 90-95 -1.6 29.2 H H 4-6 months  
Asparagus, 
green, white
Asparagus officinalis 2.5 36 95-100 -0.6 30.9 VL M 2-3 weeks 5-12% CO2  in air 
Atemoya Annona squamosa x  A. cherimola 13 55 85-90     H H 4-6 weeks  
Avocado Persea americana                  
--cv Fuerte, Hass   3-7 37-45 85-90 -1.6 29.9 H H 2-4 weeks 2-5% O2  + 3-10% CO2 
--cv. Fuchs, Pollock   13 55 85-90 -0.9 30.4 H H 2 weeks  
--cv. Lula, Booth-1   4 40 90-95 -0.9 30.4 H H 4-8 weeks  

Common name Scientific name Storage temperature Relative humidity Highest freezing temperature Ethylene* production Ethylene** sensitivity Estimated shelf-life Observations and beneficial
    C F % C F       CA conditions
Babaco, Mt. papaya Carica candamarcensis 7 45 85-90         1-3 weeks  
Banana Musa paradisiaca var. sapientum 13-15 56-59 90-95 -0.8 30.8 M H 1-4 weeks 2-5% O2 + 2-5% CO2
Barbados cherry see Acerola                  
Beans                    
--Snap; wax; green  Phaseolus vulgaris 4-7 40-45 95 -0.7 30.7 L M 7-10 days 2-3% O2 + 4-7% CO2 
--Faba, broad beans Vicia faba 0 32 90-95         1-2 weeks  
--Lima beans Phaseolus lunatus 5-6 41-43 95 -0.6 31.0 L M 5-7 days  
--Winged Bean Psophocarpus tetragonolobus 10 50 90         4 weeks  
--Long bean; yard-  
long bean
Vigna sesquipedalis 4-7 40-45 90-95     L M 7-10 days  
Beet, bunched Beta vulgaris 0 32 98-100 -0.4 31.3 VL L 10-14 days  
beet, topped   0 32 98-100 -0.9 30.3 VL L 4 months  
Berries                    
--Blackberries Rubus spp. -0.5-0 31-32 90-95 -0.8 30.6 L L 3-6 days 5-10% O2 + 15-20% CO2
--Blueberries Vaccinium corymbosum -0.5-0 31-32 90-95 -1.3 29.7 L L 10-18 days  2-5% O2 + 12-20% CO2
--Cranberry Vaccinium macrocrpon 2-5 35-41 90-95 -0.9 30.4 L L 8-16 weeks 1-2% O2 + 0-5% CO2
--Dewberry Rubus spp. -0.5-0 31-32 90-95 -1.3 29.7 L L 2-3 days  
--Elderberry Rubus spp. -0.5-0 31-32 90-95 -1.1 30.0 L L 5-14 days  
--Loganberry Rubus spp. -0.5-0 31-32 90-95 -1.7 29.7 L L 2-3 days  
--Raspberries Rubus idaeus -0.5-0 31-32 90-95 -0.9 30.4 L L 3-6 days 5-10% O2 + 15-20% CO2
--Strawberry Fragaria spp. 0 32 90-95 -0.8 30.6 L L 7-10 days 5-10% O2 + 15-20% CO2
Bittermelon;  
Bitter gourd
Momordica charantia 10-12 50-54 85-90     L M 2-3 weeks 2-3%O2 + 5% CO2
Black salsify;  
Scorzonera
Scorzonera hispanica 0-1 32-34 95-98     VL L 6 months  
Bok choy Brassica chinensis 0 32 95-100     VL H 3 weeks  
Breadfruit Artocarpus altilis 13-15 55-60 85-90         2-6 weeks  
Broccoli B. oleracea var. Italica 0 32 95-100 -0.6 30.9 VL H 10-14 days 1-2% O2 + 5-10% CO2 
Brussel Sprouts B. oleracea  
var. Gemnifera
0 32 95-100 -0.8 30.5 VL H 3-5 weeks 1-2% O2 + 5-7% CO2

Common name Scientific name Storage temperature Relative humidity Highest freezing temperature Ethylene* production Ethylene** sensitivity Estimated shelf-life Observations and  beneficial 
    C F % C F        CA conditions
Cabbage                    
--Chinese; Napa  Brassica campestris var. Pekinensis  0 32 95-100 -0.9 30.4 VL H 2-3 months 1-2% O2 + 0-5% CO2
--Early crop  B. oleracea var. Capitata 0 32 98-100 -0.9 30.4 VL H 3-6 weeks  
--Late cabbage " 0 32 95-100 -0.9 30.4 VL H 5-6 months 3-5% O2 + 3-7% CO2
Cactus leaves, 

Nopalitos 

Opuntia spp. 5-10 41-50 90-95     VL M 2-3 weeks  
Cactus fruit; 
Prickly pear fruit
Opuntia spp. 5 41 85-90 -1.8 28.7 VL M 3 weeks  
Caimito see Sapotes                  
Calamondin see Citrus                  
Canistel see Sapotes                  
Carambola, Starfruit Averrhoa carambola 9-10 48-50 85-90 -1.2 29.8     3-4 weeks  
Carrots, topped Daucus carota 0 32 98-100 -1.4 29.5 VL H 6-8 months no CA benefit
bunched; immature " 0 32 98-100 -1.4 29.5 VL H 10-14 days ethylene causes bitterness
Cashew apple Anacardium occidentale 0-2 32-36 85-90         5 weeks  
Cassava, 

Yucca, manioc

Manihot esculenta 0-5 32-41 85-90     VL L 1-2 months no CA benefit
Cauliflower B. oleracea var. Botrytis 0 32 95-98 -0.8 30.6 VL H 3-4 weeks 2-5% O2 + 2-5% CO2
Celeriac Apium graveolens 
var. Rapaceum
0 32 98-100 -0.9 30.3 VL L 6-8 months 2-%O2 + 2-3% CO2 
Celery Apium graveolens var. Dulce 0 32 98-100 -0.5 31.1 VL M 1-2 months 1-4%O2 + 3-5% CO2
Chard Beta vulgaris var. Cicla 0 32 95-100     VL H 10-14 days  
Chayote Sechium edule 7 45 85-90         4-6 weeks  
Cherimoya; 
Custard apple
Annona cherimola 13 55 90-95 -2.2 28.0 H H 2-4 weeks  
Cherries, sour  Prunus cerasus 0 32 90-95 -1.7 29.0     3-7 days 3-10% O2 + 10-12% CO2
Cherries, sweet Prunus avium -1 to 0 30-32 90-95 -2.1 28.2     2-3 weeks 10-20% O2 + 20-25% CO2
Chicory see Endive                  
Chiles see Pepper                  
Chinese broccoli; 
gailan
Brassica alboglabra 0 32 95-100     VL H 10-14 days  
Chives Allium schoenoprasum 0 32 95-100     VL H 2-3 weeks  
Cilantro,Chinese parsley Coriandrum sativum 0-2 32-34 95-100     VL H 2 weeks  
Citrus                    
--Calamondin orange Citrus reticulta x Fortunella spp. 9-10 48-50 90 -2.0 28.3     2 weeks  
--Grapefruit Citrus paradisi                 3-10% O2 + 5-10% CO2
+CA, AZ, dry areas   14-15 58-60 85-90 -1.1 30.0 VL M 6-8 weeks  
+FL, humid areas   10-15 50-60 85-90 -1.1 30.0 VL M 6-8 weeks  
--Kumquat Fortunella japonica 4 40 90-95         2-4 weeks  
--Lemon Citrus limon 10-13 50-55 85-90 -1.4 29.4     1-6 months 5-10%O2 + 0-10% CO2;store at 32-40F for <1 mo.
--Lime, Mexican, 
Tahiti or Persian
Citrus aurantifolia; 
C. latifolia
9-10 48-50 85-90 -1.6 29.1     6-8 weeks 5-10% O2 + 0-10% CO2
--Orange Citrus sinensis                 10% O2 + 5% CO2
+CA, AZ, dry areas    3-9 38-48 85-90 -0.8 30.6 VL M 3-8 weeks  
+FL; humid regions   0-2 32-36 85-90 -0.8 30.6 VL M 8-12 weeks  
--Blood orange   4-7 40-44 90-95 -0.8 30.6     3-8 weeks  
--Seville; sour   10 50 85-90 -0.8 30.6 L N 12 weeks  
--Pummelo Citrus grandis 7-9 45-48 85-90 -1.6 29.1     12 weeks  
--Tangelo, Minneola   7-10 45-50 85-95 -0.9 30.3        
--Tangerine, 
Mandarin
Citrus reticulata 4-7 40-45 90-95 -1.1 30.1 VL M 2-4 weeks  
Coconut Cocos nucifera 0-2 32-36 89-85 -0.9 30.4     1-2 months  
Collards, Kale B. oleracea var. Acephala 0 32 95-100 -0.5 31.1 VL H 10-14 days  
Corn, sweet and baby  Zea mays 0 32 95-98 -0.6 30.9 VL L 5-8 days 2-4%O2 + 5-10% CO2
Cucumber Cucumis sativus 10-12 50-55 85-90 -0.5 31.1 L H 10-14 days 3-5% O2 + 0-5% CO2
Currants Ribes sativum; 
R. nigrum;R. rubrum
-0.5-0 31-32 90-95 -1.0 30.2 L L 1-4 weeks  
Custard apple see Cherimoya                  

Common name Scientific name Storage temperature Relative humidity Highest freezing temperature Ethylene* production Ethylene** sensitivity Estimated shelf-life Observations and  beneficial CA conditions
    C F % C F        
Daikon; 
Oriental radish
Raphanus sativus 0-1 32-34 95-100     VL L    
Dasheen see Taro                  
Date Phoenix dactylifera -18-0 0-32 75 -15.7 3.7 VL L 6-12 months  
Dill see Herbs                  
Durian Durio zibethinus 4-6 39-42 85-90         6-8 weeks  
Eggplant Solanum melongena 10-12 50-54 90-95 -0.8 30.6 L M 1-2 weeks 3-5% O2 + 0% CO2
Endive, Escarole Cichorium endivia 0 32 95-100 -0.1 31.7 VL M 2-4 weeks  
--Belgian endive; 
Witloof chicory
Cichorium intybus 2-3 36-38 95-98     VL M 2-4 weeks light causes greening; 
3-4% O2 + 4-5% CO2
Feijoa, 
Pineapple guava
Feijoa sellowiana 5-10 41-50 90     M L 2-3 weeks  
Fennel, see anise                    
Fig, fresh Ficus carica -0.5-0 31-32 85-90 -2.4 27.6 M L 7-10 days 5-10% O2 + 15-20% CO2
Garlic Allium sativum 0 32 65-70 -0.8 30.5 VL L 6-7 months 0.5% O2 + 5-10% CO2
Ginger Zingiber officinale 13 55 65     VL L 6 months no CA benefit
Gooseberry Ribes grossularia -0.5-0 31-32 90-95 -1.1 30.0 L L 3-4 weeks  
Granadilla see Passionfruit                  
Grape Vitis vinifera -0.5 - 0 31-32 90-95 -2.7 27.1 VL L 2-8 weeks 2-5% O2 + 1-3% CO2
--American grape Vitis labrusca -1-0.5 30-31 90-95 -1.4 29.4 VL L 1-6 months  
Grapefruit see Citrus                  
Guava Psidium guajava 5-10 41-50 90     L M 2-3 weeks  

Common name Scientific name Storage temperature Relative humidity Highest freezing temperature Ethylene* production Ethylene** sensitivity Estimated shelf-life Observations and  beneficial 
    C F % C F        CA conditions
Herbs, fresh culinary                   5-10% O2 + 4-10% CO2
--Basil Ocimum basilicum 10 50 90     VL H 7 days  
--Chives   0 32 95-100 -0.9 30.4 L M    
--Dill Anethum graveolens 0 32 95-100 -0.7 30.7 VL H 1-2 weeks  
--Epazote Chenopodium  
ambrosioides
0-5 32-41 90-95     VL M 1-2 weeks  
--Mint Mentha spp. 0 32 95-100     VL H 2-3 weeks  
--Oregano Origanum vulgare 0-5 32-41 90-95     VL M 1-2 weeks  
--Parsley Petroselinum crispum 0 32 95-100 -1.1 30.0 VL H 1-2 months  
--Perilla, Shiso Perilla frutescens 10 50 95     VL M 7 days  
--Sage Salvia officinalis 0 32 90-95         2-3 weeks  
--Thyme Thymus vulgaris 0 32 90-95         2-3 weeks  
Horseradish Armoracia rusticana -1 a 0 30-32 98-100 -1.8 28.7 VL L 10-12 mo.  
Husk Tomato see tomatillo                  
Jaboticaba Myrciaria cauliflora= Eugenia cauliflora 13-15 55-60 90-95         2-3 days  
Jackfruit Artocarpus  
heterophyllus
13 55 85-90     M M 2-6 weeks  
Jerusalem artichoke see Artichoke                  
Jicama, Yambean Pachyrrhizus erosus 13-18 55-65 85-90     VL L 1-2 months  
Jujube; Chinese date Ziziphus jujuba 2.5-10 36-50 85-90 -1.6 29.2 L M 1 month  
Kaki see Persimmon                  
Kale oleracea var.  
acephala
0 32 95-100 -0.5 31.1 VL M    
Kiwano see African  
horned melon
                 
Kiwifruit;  
Chinese gooseberry
Actinidia chinensis 0 32 90-95 -0.9 30.4 L H 3-5 months 2% O2 + 5% CO2
Kohlrabi B. oleracea var.  
Gongylodes
0 32 98-100 -1.0 30.2 VL L 2-3 months no CA benefit

Common name Scientific name Storage temperature Relative humidity Highest freezing temperature Ethylene* production Ethylene** sensitivity Estimated shelf-life Observations and  beneficial CA conditions
    C F % C F        
LoBok see Daikon                  
Langsat; lanzone Aglaia sp.; Lansium sp. 11-14 52-58 85-90         2 weeks  
Leafy Greens                     
--Cool season various genera 0 32 95-100 -0.6 31.0 VL H 10-14 days  
--Warm season various genera 7-10 45-50 95-100 -0.6 31.0 VL H 5-7 days  
Leek Allium porrum 0 32 95-100 -0.7 30.7 VL M 2 months 1-2% O2 +2-5% CO2
Lemon see Citrus                  
Lettuce Lactuca sativa 0 32 98-100 -0.2 31.7 VL H 2-3 weeks 2-5% O2 + 0% CO2
Lime see Citrus                  
Longan Dimocarpus longan = Euphoria longan 1-2 34-36 90-95 -2.4 27.7     3-5 weeks  
Loquat Eriobotrya japonica 0 32 90 -1.9 28.6     3 weeks  
Luffa; Chinese okra Luffa spp. 10-12 50-54 90-95     L M 1-2 weeks  
Lychee, Litchi Litchi chinensis 1-2 34-36 90-95     M M 3-5 weeks  
Malanga, Tania, 
New cocoyam
Xanthosoma 
sagittifolium
7 45 70-80     VL L 3 months  
Mamey see Sapote                  
Mandarin see Citrus                  
Mango Mangifera indica 13 55 85-90 -1.4 29.5 M M 2-3 weeks 3-5% O2 + 5-10% CO2
Mangosteen Garcinia mangostana 13 55 85-90     M H 2-4 weeks  
Melons                    
--Cantaloupes and 
other netted melons
Cucurbita melo 
var. reticulatus
2-5 36-41 95 -1.2 29.9 H M 2-3 weeks 3-5% O2 + 10-15% CO2
--Casaba, Cucurbita melo 7-10 45-50 85-90 -1.0 30.3 L L 3-4 weeks 3-5% O2 + 5-10% CO2 
--Crenshaw Cucurbita melo 7-10 45-50 85-90 -1.1 30.1 M H 2-3 weeks 3-5% O2 + 5-10% CO2
--Honeydew, orange-flesh Cucurbita melo 5-10 41-50 85-90 -1.1 30.1 M H 3-4 weeks 3-5% O2 + 5-10% CO2
--Persian Cucurbita melo     85-90 -0.8 30.6 M H 2-3 weeks 3-5% O2 + 5-10% CO2
Mint see herbs                  
Mombin see Spondias                   
Mushrooms Agaricus, other genera 0 32 90 -0.9 30.4 VL M 7-14 days 3-21% O2 + 5-15% CO2
Mustard greens Brassica juncea  0 32 90-95     VL H 7-14 days  

Common name Scientific name Storage temperature Relative humidity Highest freezing temperature Ethylene* production Ethylene** sensitivity Estimated shelf-life Observations and  beneficial CA conditions
    C F % C F        
Nashi see Asian pear                  
Nectarine Prunus persica -0.5-0 31-32 90-95 -0.9 30.3 M H 2-4 weeks 1-2% O2 + 3-5% CO2
Okra Abelmoschus esculentus 7-10 45-50 90-95 -1.8 28.7 L M 7-10 days air + 4-10% CO2
Olives, fresh Olea europea 5-10 41-50 85-90 -1.4 29.4 L M 4-6 weeks 2-3% O2 + 0-5% CO2
Onions Allium cepa                  
--Mature bulbs, dry   0 32 65-70 -0.8 30.6 VL L 1-8 months 1-3% O2 + 5-10% CO2
--Green onions   0 32 95-100 -0.9 30.4 L H 3 weeks 2-4% O2 + 10-20% CO2
Orange see Citrus                  
Papaya Carica papaya 7-13 45-55 85-90   30.4     1-3 weeks 2-5% O2 + 5-8% CO2
Parsley see Herbs                  
Parsnips Pastinaca sativa 0 32 95-100 -0.9 30.4 VL H 4-6 months ethylene causes bitterness
Passionfruit Passiflora spp. 10 50 85-90     VH M 3-4 weeks  
Peach Prunus persica -0.5-0 31-32 90-95 -0.9 30.3 H H 2-4 weeks Internal breakdown at 3-10C; 1-2%O2 + 3-5%CO2
Pear, American Pyrus communis  -1.5 to 
0.5
29-31 90-95 -1.7 29.0 H H 2-7 months variation due to cultivar and maturity; 1-3% O2 + 0-5% CO2 
Peas, pod Pisum sativum 0 32 95-98 -0.6 30.9 VL M 1-2 weeks 2-3% O2 + 2-3% CO2
--Snow peas Pisum sativum 0-1 32-34 90-95 -0.6 30.9 VL M 1-2 weeks  
--Southern peas; cowpeas Vigna sinensis 
= V. unguiculata
4-5 40-41 95         6-8 days  
Pepino; melon pear Solanum muricatum 5-10 41-50 95     L M 4 weeks  
Peppers                    
--Bell Pepper, paprika Capsicum annuum 7-10 45-50 95 -0.7 30.7 L L 2-3 weeks 2-5% O2 + 2-5% CO2
--Hot peppers, Chiles Capsicum annuum and C. frutescens 5-10 41-50 85-95 -0.7 30.7 L M 2-3 weeks 3-5% O2 + 5-10% CO2
Persimmon; Kaki Dispyros kaki                 3-5% O2 + 5-8% CO2
--Fuyu   10 50 90-95 -2.2 28.1 L H 1-3 months  
--Hachiya   5 41 90-95 -2.2 28.1 L H 2-3 months  
Pineapple Ananas comosus 7-13 45-55 85-90 -1.1 30.0 L L 2-4 weeks 2-5% O2 + 5-10% CO2
Plantain Musa paradisiaca var. paradisiaca 13-15 56-59 90-95 -0.8 30.6 L H 1-5 weeks  
Plums and Prunes Prunus domestica -0.5-0 31-32 90-95 -0.8 30.5 M H 2-5 weeks 1-2% O2 + 0-5% CO2
Pomegranate Punica granatum 5 41 90-95 -3.0 26.6     2-3 months  
Potato Solanum tuberosum                 no CA benefit
--early crop   10-15 50-59 90-95 -0.8 30.5 VL M 10-14 days  
--late crop   4-12 40-54 95-98 -0.8 30.5 VL M 5-10 months  
Pumpkin Cucurbita maxima 12-15 54-59 50-70 -0.8 30.5 L M 2-3 months  

Common name Scientific name Storage temperature Relative humidity Highest freezing temperature Ethylene* production Ethylene** sensitivity Estimated shelf-life Observations and  beneficial 
    C F % C F        CA conditions
Quince Cydonia oblonga -0.5-0 31-32 90 -2.0 28.4 L H 2-3 months  
Raddichio Cichorium intybus 0-1 32-34 95-100         3-4 weeks  
Radish Raphanus sativus 0 32 95-100 -0.7 30.7 VL L 1-2 months 1-2% O2 + 2-3% CO2
Rambutan Nephelium lappaceum 12 54 90-95     H H 1-3 weeks  
Rhubarb Rheum rhaponticum 0 32 95-100 -0.9 30.3 VL L 2-4 weeks  
Rutabaga B. napus var. Napobrassica 0 32 98-100 -1.1 30.1 VL L 4-6 months  
Sage see Herbs                  
Salsify; 
Vegetable oyster
Trapopogon porrifolius 0 32 95-98 -1.1 30.1 VL L 2-4 months  
Sapodilla see Sapote                  
Sapotes                    
--Caimito, star apple Chrysophyllum cainito 3 38 90 -1.2 29.9     3 weeks  
--Canistel, Eggfruit Pouteria campechiana 13-15 55-60 85-90 -1.8 28.7     3 weeks  
--Black sapote Diospyros ebenaster 13-15 55-59 85-90 -2.3 27.8     2-3 weeks  
--White sapote Casimiroa edulis 20 68 85-90 -2.0 28.4     2-3 weeks  
--Mamey sapote Calocarpum mammosum 13-15 55-60 90-95     H H 2-3 weeks  
--Sapodilla, 
chicosapote
Achras sapota 15-20 59-68 85-90     H H 2 weeks  
Scorzonera see Black Salsify                  
Shallot bulbs Allium cepa var ascalonicum 0-2.5 32-36 65-70 -0.7 30.7 L L    
Soursop Annona muricata 13 55 85-90         1-2 weeks  
Spinach Spinacia oleracea 0 32 95-100 -0.3 31.5 VL H 10-14 days 5-10% O2 + 5-10% CO2
Spondias,Mombin, Wi apple, Jobo, Hogplum  Spondias spp. 13 55 85-90         1-2 weeks  
Sprouts from seeds various genera 0 32 95-100         5-9 days  
--Alfalfa sprouts Medicago sativa  0 32 95-100         7 days  
--Bean sprouts Phaseolus sp.  0 32 95-100         7-9 days  
--Radish sprouts Raphaus sp. 0 32 95-100         5-7  
Squash                    
--summer (soft rind); courgette Cucurbita pepo 7-10 45-50 95 -0.5 31.1 L M 1-2 weeks 3-5% O2 + 5-10% CO2
--winter (hard rind); calabash Cucurbita moschata; C. maxima 12-15 54-59 50-70 -0.8 30.5 L M 2-3 months large differences among varieties
Star-apple see Sapotes                  
Starfruit see Carambola                  
Sugar apple; Custard apple Annona squamosa; Annona spp. 7 45 85-90     H H 4 weeks  
Sweetpotato, "yam" Ipomea batatas 13-15 55-60 85-95 -1.3 29.7 VL L 4-7 months  

Common name Scientific name Storage temperature Relative humidity Highest freezing temperature Ethylene* production Ethylene** sensitivity Estimated shelf-life Observations and  beneficial 
    C F % C F       CA conditions 
Tamarillo, 
Tree tomato
Cyphomandra betacea 3-4 37-40 85-95     L M 10 weeks  
Tamarind Tamarindus indica 2-7 36-45 90-95 -3.7 25.4 VL VL 3-4 weeks  
Taro, Cocoyam, 
Eddoe, Dasheen
Colocasia esculenta 7-10 45-50 85-90 -0.9 30.3     4 months no CA benefit
Thyme see Herbs                  
Tomatillo; Husk 
tomato
Physalis ixocarpa 7-13 45-55 85-90     VL M 3 weeks  
Tomato Lycopersicon esculentum                  
--mature-green   10-13 50-55 90-95 -0.5 31.0 VL H 1-3 weeks 3-5% O2 + 2-3% CO2
--firm-ripe   8-10 46-50 85-90 -0.5 31.1 H L   3-5% O2 + 3-5% CO2
Turnip root Brassica campestris var. Rapifera 0 32 95 -1.0 30.1 VL L 4-5 months  
Water Chestnuts Eleocharis dulcis 1-2 32-36 85-90         2-4 months  
Watercress; 
garden cress
Lepidium sativum; 
Nasturtium officinales
0 32 95-100 -0.3 31.5 VL H 2-3 weeks  
Watermelon Citrullus vulgaris 10-15 50-60 90 -0.4 30.9 VL H 2-3 weeks no CA benefit
Yam Dioscorea spp. 15 59 70-80 -1.1 30.0 VL L 2-7 months  
Yucca see Cassava                  

*Ethylene production rate:
VL = very low (<0.1 L/kg-hr at 20C)
L = low (0.1=1.0 L/kg-hr)
M = moderate (1.0-10.0 L/kg-hr)
H = high (10-100 L/kg-hr)
VH = very high (>100 L/kg-hr)

**Ethylene sensitivity (detrimental effects include yellowing,
softening, increased decay, loss of leaves, browning)
L = low sensitivity
M= moderately sensitive
H = highly sensitive

(source-University of California)


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