Document V2oV7kaLqgKzkxBpG3a9p1Oo

486 CHAPTER 46 1962 Guide And Data Book Table 1 .... Storage Requirements and Properties of Perishable Products {Concluded) Cocumdrfy Storage rnp, F Papayas Parsnips Peaches and nectarines Pears (Chapter 47) Peas, green Peppers, Sweet* Peppers, Chili (dry)* Persimmons Pineapples Mature green Ripe Plums, including fresh prunes Pomegranates Popcorn, unpopped Potatoes Early crop Late crop Poultry (Chapters 32 and 42) Frozen, eviscerated Pumpkins6 Quinces Radishes--Spring, bunched or prenackaged Winter Rabbits Fresh Frozen Raspberries Black Red Frozen (red or black) 45 32. 31-32 29-31 32 45-50 32-40 30 50-60 40-45 31-32 34-35 32-40 50-55 38-50- 32 -20- 0 50-55 31-32 32 32 32-34 -10- 0 31-32 31-32 -10- 0 Kefotfve Haaidity, % Appraxioefe Storage life Water Ceotonf, % 85-90 90-95 85-90 85-90 85-90 85-90 65-75 85-90 85-90 85-90 80-85 85-90 85 85-90 85-90 - 2~ 3 weeks 2-- 6 months _ 1- 2 weeks 8-10 days 6- 9 months 2 months 3- 4 weeks 2- 4 weeks 3- 4 weeks 2~ 4months -- _, 90.8 78.6 86.9 82.7 74.3 92.4 12.0 78.2 __ 85.3 85.7 __ 13.5 __ 77.8 85-90 90-95 70-75 85-90 90-95 90-95 90-95 90-95 85-90 85-90 -- 1 week 9-10 months 2-- 6 months 10 days 2- 4 months 1-- 5 days 7 days 7 days 1 year 74.0 90.5 85.3 93.6 93.6 68.0 __ 80.6 84.1 -- Nrgfaerf bg Poiof, F 30.4 30.4 30.3 29.2 30.9 30.7 . _ 28.1 30.2 30.0 30.5 26.6 30.9 30.9 Specific Hoot Above 0.82 0.84 0.90 0.86 0.79 - 0.94 0.30 0.84 __ 0.88 0.88 0.31 _ 0.82 27.0* 30.5 28.4 30.7 -- __ __ 30.0 30.9 0.79 0.92 0.95 0.95 0.74 0.84 0.87 Specific 6efow AwiMg6 0.47 0.47 0.43 __ 0.45 0.24 lofattf Ned (Cafe*. fafedj* Bto 130 112 124 118 106 132 17 112 122 123 19 0.43 _ 0.47 111 0.48 0.48 134 0.44 Rhubarb Rutabagas Salsify Spinach Squash* Acorn Summer Winter Strawberries Fresh Frozen (Chapter 38) Sweet Potatoes Tangerines 32 32 32 32 45-50 32-40 50-55 31-32 -10- 0 55-60 31-38 90-95 90-95 90-95 90-95 75-85 85-95 70-75 85-90 --. 90-95 90-95 2- 3 weeks 2- 4 months 2- 4 months 10-14 days 10-14 days 4- 6 months 7-10 days 1 year 4-- 6 months 3- 4 weeks 94.9 89.1 79.1 92.7 _ 95.0 88.6 89.9 72.0 68.5 87.3 30.3 30.1 30.0 31.5 31.1 30.3 30.6 29.7 30.1 0.96 0.91 0.83 0.94 0.96 0.91 0.92 0.90 0.47 0.48 _ 0.46 132 127 103 125 Mature green Ripe Turnips, roots Vegetable seed Yeast, compressed baker's 55-70L 32 f 32 32-50 31-32 85-90\. 85-90f 90-95 50-65 -- 2- 5 weeks). 7 days j 4- 5 months __ -- 94.7 94.1 90.9 __ 70.9 31.0 31.1 30.1 -- 0.95 0.95 0.93 0.77 0.48 0.48 0.47 0.41 134 134 130 102 Catenated by SicbeTi formula. For values above fieesag point S -O-OOSa 4-0JO- For values bekrw freeac* point S - 0.003a +0.20. (Work on the calorimetric aetermiaauoa of *pep6o beats is now m progrea at the Uaivenrity of Texas but values thus obtained are available for only a few products and therefore are not tattooed in tins tabulation.) HaVStn** ^ boatOatant heat of fusion) is Btu per pound, calculated by'multiplying the percentage of water contest by the latent heat of fusion of vater. See text. * Average freexisg point. Eggs with weak albumin Erceae just below 30 F. containers where condensed moisture remains. Contact icing is.. not recommended. Beer Beer in bottles or cans is either pasteurized or filtered so as to destroy or remove the living yeast cells and therefore does not require as low a storage temperature as keg beer. Bottled beer may be stored at ordinary room temperature (70 to 75 F), but for convenience is often stored with keg beer at a lower temperature of 35 to 40 F. It is essential to protect the bottled product from strong light, especially direct sunlight. The stor age life will vary from 3 to 6 months depending largely on the method of processing and packaging. Keg beer, usually stored from 35 to 40 F has a storage life of 3 to 6 weeks (Chapter 35). Beets Beets are subject to wilting because of the rapid loss of water when the storage atmosphere is too dry. When stored Commodity Storage Requirements 487 T-ble 2 .... Approximate Rate. o< Evolution of Heat by Certain Fresh Fmitj and Vegetables When Stored at the Temperatures Indicated4 Btu per fee per 24 fan Apples Ajpuapus ABa*n*a*nas** geanj, green or snap Bpena, lima Beets, topped Btnebemes* Broccoli, sprouting Bessels sprouts Cabbage Carrots, topped Cauliflower Cd7 Cherries - Com, eet Cranberries Cucumbers Grapefruit Grapes, American Grapes, European Lettuce, bead Lettuce, leaf Melons, cantaloupes Melons, honeydews Mushrooms* Okra Onions Oranges Peaches Pears Peas, green Peppers, sweet Plums Potatoes, immature Potatoes, mature Spinach Strawberries Sweet Potatoes Tomatoes, mature green Tomatoes, ripe Turnips 300- 1,500 5,900-13,200 2.300- 3,200 2,700 1.300- 2,200 7,500 3.300- 8,300 1,200 2,100 1,600 1.300- 1,800 7,200-11,300 600-700 400- 1,000 300-400 500-900 2.300 4;500 1.300 6,200 700- 1,100 400- 1,000 900- 1.400 700-900 8,200- 8,400 2,700 400-700 3,900- 5,500 4.200- 4,900 2,700- 3,800 1.200- 2,400 600 1,000 1,900 600- 2,700 11,700-23,100 9,200-11,400 4,300- 6,100 4,100 11,000-17,600 6,600-11,000 1,700 3.500 4.500 2,400 10,600-13,200 900- 1,000 700- 1,300 1,200 600- 1,900 2.700 6,400 2,000 900- 1,100 12,100 800 1,300- 1,600 1,400- 2,000 13,200-16,000 4.700 900- 1,500 2,600 1,300- 1,800 6,800- 8,500 7,900-11,200 3,600- 6,800 1,700- 3,400 1,100 1.300 2,200 2,300- 7,900 22.000-51,500 13.200-39,700 32,100-44,100 22.000-27,400 7.200 33,800-50,000 13.200-27,500 4.100 8.100 10,100 8.200 11.000-13,200 38.400 2,200- 6,600 2,200- 4,000 3.500 2,200- 2,600 2.300- 5,000 7,900 14.400 8.500 2,400- 3,300 31,600 2,400 . 3,700- 5,200 7.300- 9,300 8,800-13,200 39,300-44,500 8,500 2,400- 2,800 2,900- 6,800 1,500- 2,600 18,100-22,300 36,900-38,000 15,600-20,300 4.300- 6,300 6,200 5,600 5,300 Dm* Ub rtrfy from Table Minn! hijjuUlJ til T-r"" a|)4T- l oLfr-.UMRSnaDprASaa?Bp-ao*rrlOlt;fwCrooatkacrNathnoeb. cU6v6n..Lfr1.L6o5.f4EC.aAekhecfkoaamnodjidaLe. .dALgs.peManrMaagmaurtsls,;WaHU.oJoo.edLyuidpeetetwoam,thUaetSoDfnoeAl,k;H; C.aIuLliffloForwreet*r,alentdteuoLcme. ,mLo.okdMraiti,ocanen:iadA;ovnoscoaad.oH*..^BJ.. B. Btale; b.^V Joixnw. DSDA; Sweet oorn, S. Tewfik and L. E. Scott,- Univ. of Maryland. Bananas at 68 F, 8,400-9,200. ____ * Blueberries at 60 F. 5,100-7.700; at 70 F, 11,400-16,000. `Mnsbroom* at 60 F, 22,000; at 70 F, 66,000. at 32 F with about 95 percent rh, they should keep for 1 to 3 months. Bunch beets under the same conditions will keep 1 to 3 weeks. Contact icing is recommended. The containers should be stacked so aa to allow air circulation. Berries Fresh strawberries are not stored commercially except for very short periods at 31 to 32 F; 7 to 10 days is probably the the mftvimnm After 10 days, sometimes sooner, the berries lose their fresh bright color, shrivel, and deteriorate in flavor. Raspberries, blackberries, and dewberries are very. perish able. They may be kept in fair condition about 7 days at 31 to 32 F in a relative humidity of 85 to 90 percent. Blueberries may be stored 3 to 6 weeks at 31 to 32 F. Cranberries can be stored up to 3 or 4 months at 36 to 38.E dpppndlng on variety. For long storage such as this, they are usually stored in the chaff in field boxes. For still longer stor age prior to processing they are frozen at 0 F. Cleaned and sorted cranberries can be stored in crates or prepackaged m ventilated 1 lb film bagB or cartons at 32 F for 4 to 6 weeks. Fruit held longer at 32 F may develop low temperature break down. Cranberries in this condition are rubbery, the flesh is k fj j' I*'