Fresh Produce Manual
Fresh Produce Manual
Preface
A comprehensive resource of product knowledge, the PMA Fresh Produce Manual will help
your operation succeed in today’s competitive market. Its easy-to-use, full-color format
was designed specifically for retailers, foodservice operators, and distributors.
The PMA Fresh Produce Manual contains specifications for 160 fresh fruits and
vegetables: nutrition values, grades, sizes, packaging, availability, storing and
handling, receiving and inspecting, and the names and descriptions of major
varieties. At the end of this manual, an easy-to-read chart provides a quick
reference on ripening after harvest, ethylene sensitivity, and recommendations
for water sprinkling and top ice. This information comes from the most recently
available sources as of the date of copyright.
Published by the Produce Marketing Association, P.O. Box 6036, Newark, DE 19714-6036, a nonprofit trade association serving the fresh produce industry.
All rights reserved. This product may not be reproduced, transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise,
or stored in a retrieval system, without the written consent of the Produce Marketing Association. To do so is an infringement of copyright law.
This Manual has been prepared by the Produce Marketing Association as a service to its members and their customers. The information provided herein is offered
in good faith and is believed to be accurate when prepared, but is offered without warranty as to fitness for a particular purpose or any other matter. PMA, its
members, and contributors, disclaim all responsibility for any loss or damage arising from reliance on such information by any party. PMA, its members, and
contributors do not assume any responsibility for compliance with applicable laws and regulations. Appropriate legal counsel should be consulted when any such
issues arise. This Manual is not intended to be all inclusive on any subject covered.
1
Produce Marketing Association
Introduction
About PMA
Working closely with these leaders is the PMA staff of • Access to the PMA Information Center for research
about 70 association professionals with expertise in assistance to answer produce industry questions
administration, meeting planning, marketing, • Updates, backgrounders, and conference
information, and customer service. PMA benefits workshop material on critical industry issues of
from having one of the highest percentages of concern, including regulatory information, such as
Certified Association Executives (CAE) in the irradiation, biotechnology, food safety and
association industry. security, and standardized coding
• Industry studies and educational products
2
Produce Marketing Association
Introduction
How to Use this Manual
This manual contains eight sections:
Receiving and Inspecting includes a brief
description of what a good product sample
should look like, and some common
Availability provides general information about the problems of which you should be aware.
time of year a fruit or vegetable is available, and
some major geographic locations where it is
grown. Where available, geographic locations are
segmented by states and regions of the United
States, as well as other countries. Photos provide a picture of
a good quality, whole or
cut sample of the
commodity featured on
that page. When available,
pictures of varieties of the
featured commodity are
also included.
Variety/Type
Descriptions lists
some of the most Nutrition provides the
commonly available latest nutrition
varieties of each information available
commodity. from FDA and USDA’s
A physical description Handbook 8. See
of each variety and Nutrition and Labeling
general taste and Facts on page 4 for
usage information is more information on
included. nutrition labeling.
Troubleshooting
describes some of
Ordering the most common
Specifications list challenges to
the common product quality,
packaging used to possible causes of
ship and store each those problems,
commodity, as well and suggested
as U.S. grades and preventative
product sizes. measures.
3
Produce Marketing Association
Introduction
Nutrition and Labeling Facts FDA are: asparagus, bell pepper, broccoli, carrot,
for Retailers, Foodservice cauliflower, celery, cucumber, green (snap) beans,
green cabbage, green onion, iceberg lettuce, leaf
Operators, and Distributors lettuce, mushrooms, onion, potato, radishes, summer
squash, sweet corn, sweet potato, and tomato.
Regulations from the U.S. Food and Drug Administration
(FDA) and the U.S. Department of Agriculture (USDA) On March 20, 2002, the FDA published a proposed
create many important requirements that must be rule to amend the voluntary nutrition labeling
followed for the food/nutrition label of food products guidelines for the 40 most frequently consumed
in the United States, be it in a produce department or varieties of raw fruits and vegetables in the U.S. The
part of the health claims of menu items. proposed amendment includes changes to nutrient
values and serving sizes of some of the top 40 raw
The purpose of the new food label is to provide fruits and vegetables. The proposed revision can be
information to consumers, to help them choose more found on www.fda.gov.
healthful diets, and to offer an incentive to food
companies to promote the nutritional qualities of The voluntary program is subject to FDA evaluation
their products. every four years to determine whether there is
substantial compliance at the retail level. If the FDA
The Nutrition Labeling and Education Act (NLEA) determines there is no substantial industry compliance
specifically exempts raw agricultural commodities (defined as 60% of retail outlets complying with the
(including raw fruits and vegetables) from the posting of information), FDA has said it will propose
mandatory nutrition labeling requirements that apply to rules for making nutrition labeling for raw fruits and
most foods in the general food supply. However, wax vegetables mandatory. Should this happen, the Agency
labeling is still required for all fruits and vegetables. has said it will not be limited to requiring labeling for
just the top 40 fruits and vegetables.
In place of the mandatory program, the 40 most
frequently consumed varieties of raw fruits and PMA urges retailers to comply with the voluntary
vegetables identified by the FDA are subject to a program to avoid having FDA initiate rulemaking that
voluntary program whereby retailers provide will result in a more rigid and, perhaps, more extensive
nutrition information at the point of purchase. mandatory program. PMA recommends the FDA’s
However, if a nutrient content claim is made for any Center for Food Safety and Applied Nutrition Web site at
fresh fruit or vegetable, whether the top 40 or www.cfsan.fda.gov for assistance. In addition, through
otherwise, the exemption disappears and nutrition an industry partnership with Try Foods International,
labeling at the point of purchase becomes mandatory. Inc., PMA offers an informative and attractive poster for
you to hang in your store or restaurant.
The 20 most frequently consumed raw fruits
identified by the FDA are: apple, avocado (California), The above provides you with only a very brief
banana, cantaloupe, grapefruit, grapes, honeydew overview of your responsibilities in the area of
melon, kiwifruit, lemon, lime, nectarine, orange, nutrition labeling. Please take the time to fully
peach, pear, pineapple, plums, strawberries, sweet comply with these important voluntary guidelines.
cherries, tangerine, and watermelon. The 20 most For further information, please contact PMA at
frequently consumed raw vegetables identified by the +1 (302) 738-7100.
4
Produce Marketing Association
Apples
Availability Jonathan – Brilliant red color with
firm juicy texture; tart flavor. Good for
eating out of hand and cooking.
5
Produce Marketing Association
Apples
Storing tips: Bruised skin or flesh:
Keep apples in original cartons with lids Rough handling may cause bruising. To
closed to prevent absorption of odors prevent bruising, keep handling to a
from other foods or passing odors to minimum and leave apples in original
other foods. Some varieties (McIntosh, cartons while storing. Do not drop Gala:
Yellow Newtown) are sensitive to chill cartons on the floor.
damage and should be held at 35-40
degrees F/2-4 degrees C for long-term Discoloration:
storage. Store apples away from flowers, Apples may discolor if they are sprayed
fruits, and vegetables that are sensitive with water before or during storing. To
to ethylene and may be damaged by the avoid discoloration, keep the surface of
gas. Exposure to ethylene may apples dry. Do not rinse until ready to
accelerate softening of apples; keep use. Wax on apples may turn white if
separated from other ethylene- exposed to moisture. Golden Delicious:
producing fruits and ripening rooms.
Handling tips:
Keep handling to a minimum to avoid
Varieties
bruising and skin damage.
Nutrition*
Braeburn: Granny Smith:
Serving Size 1 medium Apple (154g)
Troubleshooting
Internal browning; brown core; soggy
breakdown:
These are indications of chill damage.
For best quality, do not store apples
Fuji: Red Delicious:
below 29 degrees F/-1.5 degrees C.
Rome:
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Produce Marketing Association
Apricots
Availability Sizes:
California (sizes based on the number of
Some major production areas include: apricots per pound in a standard 24-
pound volume-fill container):
4, 5, 6, 7, 8, 10, 12, 14, and 16.
NOTE: The majority of California
apricot volume is in the 7 through 12
California size range. Tray pack sizes are
• • •
identified by actual fruit count.
Washington
• • Washington: 54-, 60-, 64-, 70-, 80-, 84-,
Imports 88-, and 96-count
• • •
Equivalents
Variety/Type Descriptions
One pound = 6 to 8 large apricots
Blenheim – Orange fruit with fairly
soft texture when ripe; excellent eating
Nutrition*
quality.
Receiving and Inspecting
Castlebrite – Bright orange color with Serving Size 3 Apricots (105g)
Look for well-colored, plump apricots
moderately tart flavor and good firm
with fairly firm texture. Avoid fruit with Amount Per Serving % Daily Value
texture. Largest volume variety shipped
blemishes, dull-looking skin, soft or Calories 50
from California.
mushy spots, or those that appear pale Calories from Fat 0
yellow or greenish-yellow in color. Total Fat 0g .................................... 0%
Improved Flaming Gold – Orange-
yellow to yellow in color with fair flavor Saturated Fat 0g ......................... 0%
and juice content. Cholesterol 0mg ............................. 0%
Storing and Handling Sodium 0mg .................................. 0%
Katy – Large-sized fruit with good Total Carbohydrate 12g .................. 4%
firmness. Yellow-orange color with some Temperature/humidity Dietary Fiber 3g ........................ 10%
blush. recommendations for short-term Sugars 9g
storage of 7 days or less: Protein 1g
Patterson – Large, firm-fleshed fruit 32-36 degrees F/0-2 degrees C Vitamin A ...................................... 50%
with orange skin; good shipper. 85-95% relative humidity Vitamin C ...................................... 20%
Calcium .......................................... 2%
Perfection – Oval, oblong, firm fruit. Retail display tips: Iron ................................................. 4%
Skin is clear yellow-orange; no blush. Water sprinkle: No *These values have not been adopted or approved by FDA. They
Flesh is yellow-orange. Top ice: No have been obtained from USDA's Handbook 8, or other databases
developed by PMA and its members. While PMA believes use of
non-FDA-approved data should not result in FDA regulatory action,
Tilton – Slightly flat oval fruit; light Ethylene production/sensitivities: such a result can never be assured. Consultation with company
orange color and sweet-tart flavor. counsel is suggested before the data is used in conjunction with the
Produces ethylene: Yes–high marketing of specific products.
Sensitive to ethylene exposure: Yes
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Produce Marketing Association
Asian Pears
Availability Storing and Handling
Some major production areas include: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
32-36 degrees F/0-2 degrees C
California 85-95% relative humidity
• • • •
Retail display tips:
Oregon
• • Water sprinkle: No
Top ice: No
Washington
• •
Ethylene production/sensitivities:
Chile Produces ethylene: Yes–very low to
• • • • • • moderate, depending on variety.
Japan Sensitive to ethylene exposure: Yes
• • • • •
New Zealand Storing tips:
• • • • • Keep Asian pears away from other
ethylene-producing fruits and ripening
Troubleshooting
NOTE: Other major production areas rooms. Brown spotting:
include China and Korea. Asian pears may develop brown spotting
Handling tips: if they become moist. Do not sprinkle
Asian pears are very susceptible to fruit with water during storage or display.
Variety/Type Descriptions bruising; handle with care.
Loss of color; softening of texture:
Apple-shaped fruit; color ranges from Asian pears are sensitive to ethylene.
green to yellow to brown, depending on
variety. Skin may appear smooth and
Nutrition* Exposure to the gas may cause loss of
color and softening. For best quality, keep
shiny or slightly speckled. Asian pears Serving Size 1 Asian Pear (122g) Asian pears away from other ethylene-
exhibit a sweet, juicy, and mild flavor. producing fruits and ripening rooms.
Texture is very crisp and somewhat Amount Per Serving % Daily Value
granular like a pear. Asian pears may be Calories 50
eaten out of hand and added to salads. Calories from Fat 0
They may also be baked, poached, or Total Fat 0g .................................... 0%
sautéed. Saturated Fat 0g ......................... 0%
Cholesterol 0mg ............................. 0%
Asian pears are also called Oriental Sodium 0mg .................................. 0%
pears, Chinese pears, Japanese pears, Total Carbohydrate 13g .................. 4%
Nashi, Sand Apples, Salad pears, and Dietary Fiber 4g ........................ 18%
Apple pears (although they are members Sugars 9g
of the pear family). Protein 1g
Vitamin A ........................................ 0%
Vitamin C ........................................ 8%
Ordering Specifications Calcium .......................................... 0%
Iron ................................................. 0%
Common packaging:
*These values have not been adopted or approved by FDA. They
5- and 11-lb. bulk have been obtained from USDA's Handbook 8, or other databases
Single or 2-layer tray packs holding developed by PMA and its members. While PMA believes use of
non-FDA-approved data should not result in FDA regulatory action,
various counts such a result can never be assured. Consultation with company
counsel is suggested before the data is used in conjunction with the
marketing of specific products.
Grades:
No U.S. grades given.
Nutrition Bruising:
Atemoyas are susceptible to bruising,
Nutrition information for Atemoyas is even when the fruit is hard. Often times,
not available in the data bases used by bruises will not appear until the fruit
PMA. softens. To prevent bruising, handle
atemoyas with care; do not drop
shipping containers on the floor.
9
Produce Marketing Association
Avocados
Availability Pinkerton – Long, pear-shaped fruit
with medium thick, slightly pebbled
Some major production areas include: green skin and creamy pale green flesh.
Green skin deepens in color as fruit
ripens.
4. Slip a spoon
between the skin
and fruit and scoop Zutano:
away from the peel.
11
Produce Marketing Association
Bananas
Availability Storing and Handling
Temperature/humidity
recommendations for short-term
Imports storage of 7 days or less:
• • • • • • • • • • • • Mature green and ripe: 60-65 degrees
NOTE: Some major production areas F/16-18 degrees C
include Costa Rica, Ecuador, Columbia, 85-95% relative humidity
Honduras, and Guatemala. The growing
season is year-round for all locations. Retail display tips:
Water sprinkle: No
Top ice: No
Variety/Type Descriptions Ethylene production/sensitivities:
Produces ethylene: Yes–ethylene
Cavendish – Primary variety available
production rate increases with
commercially. Characterized by a blunt
ripening.
shape of both crown and fingertip ends
and a thin skin that turns from green to
yellow when fully ripe.
Sensitive to ethylene exposure:
Mature green: Yes–ethylene is
Troubleshooting
required to initiate ripening. Dull skin color when fruit ripens:
Ripe: No
Ordering Specifications This is an indication of chill injury. To
prevent chill injury, do not store mature
Storing tips: green or ripe bananas below 55 degrees
Common packaging: To ripen bananas in shipping containers, F/13 degrees C.
40-lb. cartons keep containers covered. To slow
Volume-fill boxes holding 150 smaller ripening, remove container lid and Accelerated flesh softening; flesh
(petite) single bananas plastic cover. Treating mature green decay; poor color:
bananas with ethylene will help ensure These are indications of temperature
Grades: uniform ripening. abuse resulting from exposure to high
No U.S. grades given.
temperatures. For best quality during
Handling tips: short-term storage, maintain
Sizes: Bananas bruise easily; handle with care. temperature range of 60-65 degrees F/
Large – about 16 clusters per 40-lb. box
16-18 degrees C.
Small – 150 single bananas per box
Nutrition* Dark, discolored flesh:
This may be the result of product injury
Receiving and Inspecting Serving Size 1 medium Banana (126g) due to rough handling. To prevent
bruising or discoloration, handle
Bananas should be of uniform shape and Amount Per Serving % Daily Value bananas with care; do not drop shipping
color, regardless of degree of ripeness. Calories 110 containers on the floor.
Avoid fruit with damaged skins. Calories from Fat 0
Total Fat 0g .................................... 0%
Saturated Fat0g ........................... 0%
Cholesterol 0mg ............................. 0%
Sodium 0mg .................................. 0%
Total Carbohydrate 29g ................ 10%
Dietary Fiber 4g ......................... 16%
Sugars 21g
Protein 1g
Vitamin A ........................................ 0%
Vitamin C ...................................... 15%
Calcium .......................................... 0%
Iron ................................................. 2%
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Produce Marketing Association
Bananas, Specialty
Availability Ordering Specifications
Common packaging:
Niño: 10-, 15-, and 20-lb. bulk cartons
Burro Burro, Manzano, Red: 10-, 20-, and 26-
• • • • • • • • • • • • lb. bulk cartons
Manzano
• • • • • • • • • • • • Grades:
Niño No U.S. grades given. Manzano
• • • • • • • • • • • •
Red
• • • • • • • • • • • • Receiving and Inspecting Red
NOTE: Some major production areas Niño: Purchase when green or yellow.
include the Caribbean, Central America, Choose firm, plump bananas with no
Mexico, and South America. Other bruises or splits in the skin. Avoid dull or
areas include Florida and California. gray-skinned bananas, which will not Burro
ripen properly.
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Produce Marketing Association
Berries, Specialty
Availability Storing and Handling
A major production area includes: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
32-36 degrees F/0-2 degrees C
Oregon 90-98% relative humidity
• •
Retail display tips:
Water sprinkle: No
Variety/Type Descriptions Top ice: No Boysenberries
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Produce Marketing Association
Blackberries
Availability Storing and Handling
Some major production areas include: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
32-36 degrees F/0-2 degrees C
California 90-98% relative humidity
• • • •
Retail display tips:
Oregon
• • • • Water sprinkle: No
Top ice: No
Chile
• •
Ethylene production/sensitivities:
Guatemala Produces ethylene: Yes–very low
• • • • • • • Sensitive to ethylene exposure: No
Mexico
• • • • • • • Storing tips:
Blackberries are very susceptible to
NOTE: Other major production areas
include Texas and Washington.
freeze damage. Do not store below 30
degrees F/-1 degree C.
Troubleshooting
Fruit breakdown or collapse:
Handling tips: This is an indication of freeze damage.
Variety/Type Descriptions Blackberries are very perishable; handle Blackberries are very sensitive to mild
with care and use soon after receiving. freezing; do not store below 30 degrees
Common varieties include Cherokee
F/-1 degree C.
(sweet), Chester (mild/sweet), Kotata
(sweet), Marion (tart), Ollalie (sweet),
Texas Brazo (sweet), and Waldo Nutrition* Leaky berries:
This may be an indication of overripe
(sweet).
Serving Size 1 cup Blackberries (144g) fruit. For best quality, inspect
blackberries carefully and use shortly
Amount Per Serving % Daily Value after arrival.
Ordering Specifications Calories 70
Calories from Fat 5 Green berries; caps attached:
Common packaging: Total Fat 0.5g ................................. 1% Green berries or those with caps still
Master shipping cartons holding 12 6- Saturated Fat 0g ......................... 0% attached are under-ripe and should not
oz. clamshells, 12 ½-pint containers, or Cholesterol 0mg ............................. 0% be used. Always inspect blackberries
pint containers Sodium 0mg .................................. 0% carefully upon arrival.
Total Carbohydrate 18g .................. 6%
Grades: Dietary Fiber 8g ........................ 31%
U.S. No. 1 Sugars 11g
U.S. No. 2 Protein 1g
Vitamin A ........................................ 4%
NOTE: Not all blackberries are graded. Vitamin C ...................................... 50%
Ungraded berries are called Calcium .......................................... 4%
“unclassified.” Differences between Iron ................................................. 4%
grades are based primarily on external
appearance. *These values have not been adopted or approved by FDA. They
have been obtained from USDA's Handbook 8, or other databases
developed by PMA and its members. While PMA believes use of
non–FDA-approved data should not result in FDA regulatory action,
such a result can never be assured. Consultation with company
Receiving and Inspecting counsel is suggested before the data is used in conjunction with the
marketing of specific products.
15
Produce Marketing Association
Blood Oranges
Availability Ordering Specifications
Some major production areas include: Common packaging:
20-lb. ½-cartons
Grades:
California U.S. Fancy
• • • • • • • U.S. No. 1
U.S. Combination
Florida U.S. No. 2
• • • • • • • • •
Australia NOTE: Additional grades are given to
• •
Florida fruit. Not all oranges are graded.
NOTE: Another major production area Ungraded oranges are called
is Europe. “unclassified.” Differences between
grades are based primarily on external
appearance.
Variety/Type Descriptions
Nutrition
Moro – Primary variety grown Receiving and Inspecting
domestically. Small to medium-sized Nutrition information for Blood Oranges
round fruit with smooth or slightly Good quality blood oranges should be is not available in the data bases used by
pitted peel. Peel color is orange with red well shaped and exhibit thin, orange PMA.
blush. Juicy pulp is burgundy red in peels with some red blush. Blood
color. Moro flavor is rich orange with a oranges should be heavy for their size.
hint of raspberries. May be used fresh as
an addition to salads, as a garnish, or as
Troubleshooting
an ingredient in beverages, sauces, Storing and Handling Pitted peel; discolored flesh:
marmalades, and desserts. These are indications of chill injury. To
Temperature/humidity prevent chill injury, do not store blood
recommendations for short-term oranges below 38 degrees F/3 degrees
storage of 7 days or less: C.
45-50 degrees F/7-10 degrees C
85-95% relative humidity Peel deterioration and decay:
Exposure to ethylene may accelerate
Retail display tips: peel deterioration and increase
Water sprinkle: No susceptibility to decay. For best quality,
Top ice: No keep blood oranges away from ethylene-
producing fruits and ripening rooms.
Ethylene production/sensitivities:
Produces ethylene: Yes–low Mold:
Sensitive to ethylene exposure: Yes Blood oranges may show signs of mold if
they are exposed to certain fungi and
Storing tips: then stored in an area with warm
Store blood oranges in a well-ventilated temperatures and high humidity. To
area. Keep away from ethylene- prevent mold from spreading, remove
producing fruits, ripening rooms, and affected fruit and discard. Handle blood
foods that absorb odors such as apples, oranges with care to avoid injury and
eggs, butter, and cheese. maintain short-term storage conditions
of 45-50 degrees F/7-10 degrees C with
85-95% humidity.
16
Produce Marketing Association
Blueberries
Availability Receiving and Inspecting
Some major production areas include: Good quality blueberries should be firm,
plump, and dry. They should be deep
purple or blue-black in color with a
silvery sheen or “bloom.” Blueberries do
not ripen after harvest; discard any
Michigan
• • • green berries.
New Jersey
• • • •
North Carolina
Storing and Handling
• • • •
Temperature/humidity
Oregon recommendations for short-term
• • • • •
storage of 7 days or less:
Canada 32-36 degrees F/0-2 degrees C
• • • 90-98% relative humidity
Chile
• • • • • • • Retail display tips: Troubleshooting
Other Imports Water sprinkle: No
• • • • • • • • Top ice: No Shriveling:
Blueberries may lose moisture and
Ethylene production/sensitivities: shrivel if they are stored in an area with
Variety/Type Descriptions Produces ethylene: Yes–very low
Sensitive to ethylene exposure: No
low humidity. For best quality, maintain
humidity level of 90-98% during short-
Cultivated Northern Highbush – term storage.
Primary type grown for commercial Storing tips:
production. Plump, juicy berries with a Store blueberry containers in a single Tough-textured skin:
deep purple to blue-black skin color layer in a well-ventilated area. Exposing blueberries to high
highlighted by a silvery sheen called temperatures may cause skin texture to
“bloom.” toughen. Maintain storage temperature
Nutrition* of 32-36 degrees F/0-2 degrees C.
17
Produce Marketing Association
Breadfruit
Availability Storing and Handling
A major production area includes: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
55-65 degrees F/13-18 degrees C
Caribbean 85-95% relative humidity
• • • • • • •
Retail display tips:
Water sprinkle: No
Variety/Type Descriptions Top ice: No
18
Produce Marketing Association
Cantaloupe
Availability Receiving and Inspecting
Some major production areas include: A good quality cantaloupe should be
well shaped with good netting or
webbing over creamy-colored rind. Tip
end should be smooth and slightly
depressed. A ripe cantaloupe will have a
Arizona
• • • • • • distinctive aroma and the blossom end
should yield to gentle pressure. Avoid
California shriveled or bruised fruit or cantaloupe
• • • • • • •
with punctured or cracked rinds.
Indiana
• • •
Texas
• • • • • • •
Storing and Handling
Costa Rica Temperature/humidity
• • • • • recommendations for short-term
Dominican Republic storage of 7 days or less:
• • • • • 32-36 degrees F/0-2 degrees C Nutrition*
Guatemala 90-98% relative humidity
• • • • • • • Serving Size ¼ medium Cantaloupe (134g)
Retail display tips:
Honduras
• • • • • Water sprinkle: No Amount Per Serving % Daily Value
Top ice: Ok Calories 50
Mexico Calories from Fat 0
• • • • • • • • •
Ethylene production/sensitivities: Total Fat 0g .................................... 0%
Produces ethylene: Yes–medium Saturated Fat 0g ......................... 0%
Sensitive to ethylene exposure: Yes Cholesterol 0mg ............................. 0%
Variety/Type Descriptions Sodium 25mg ................................ 1%
Storing tips: Total Carbohydrate 13g .................. 4%
Several varieties are available for Dietary Fiber 1g .......................... 4%
If cantaloupes are going to be used in 1
commercial production. General Sugars 12g
or 2 days, they may be held at room
characteristics include a thick, creamy Protein 1g
temperature (68-72 degrees F/20-21
rind with yellow netting. Peach-colored Vitamin A .................................... 100%
degrees C). Otherwise, they should be
flesh is aromatic and juicy with a sweet Vitamin C ...................................... 80%
properly refrigerated.
flavor. Calcium .......................................... 2%
Handling tips: Iron ................................................. 2%
Handle ripe cantaloupe with care to
Ordering Specifications avoid bruising or damage. *These values are based on the proposal published by FDA in the
Federal Register of March 20, 2002. While PMA believes that use of
these data should not result in FDA regulatory action, such a result
Common packaging: can never be assured. Consultation with Company counsel is
suggested before the data is used in conjunction with the marketing
40-lb. cartons of specific products.
11/9-bushel cartons/crates, and baskets
Grades:
U.S. Fancy
Troubleshooting
U.S. No. 1 Pitting; rind decay:
U.S. Commercial These are indications of chill injury. To
U.S. No. 2 prevent chill injury, do not store cantaloupe
below 30 degrees F/-1 degree C.
NOTE: Not all cantaloupes are graded.
Ungraded cantaloupes are called Bruising:
“unclassified.” Differences between Bruising may result from rough handling.
grades are based primarily on external To prevent bruising, keep handling to a
appearance. minimum; do not drop containers on floor.
20
Produce Marketing Association
Cherimoyas
Availability Storing and Handling
Some major production areas include: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
60-65 degrees F/16-18 degrees C
California 85-95% relative humidity
• • • • • •
Retail display tips:
Central and South America
• • • • • • • Water sprinkle: No
Top ice: No
Chile
• • • • •
Ethylene production/sensitivities:
Produces ethylene: Yes–very high
Sensitive to ethylene exposure: Yes
Variety/Type Descriptions
Storing tips:
Also known as Custard Apple. Heart-
Store ripe cherimoyas at 45-50 degrees F/
shaped fruit with embossed-like, dull
green skin. Pulp is creamy white with
7-10 degrees C. Troubleshooting
large black seeds. Cherimoya flavor is
Handling tips: Bruising:
similar to a cross between banana,
Cherimoyas bruise easily; handle with Cherimoyas bruise easily from rough
papaya, and pineapple. Pulp only is
care. Cherimoyas are ripe and ready to handling. Handle product with care; do
edible. May be eaten as is, sliced or
eat when they yield to gentle pressure. not drop shipping containers on the
cubed and added to fruit salads, or
pureed and served as a dessert topping. floor.
Cherimoyas are ripe and ready to eat
when they yield to gentle pressure. Nutrition* Brown discolored skin; moldy stem:
These are indications of overripe fruit.
Serving Size ¼ Cherimoya (137g) Always inspect cherimoyas carefully
upon arrival and use or display ripe fruit
Ordering Specifications Amount Per Serving % Daily Value immediately.
Calories 130
Common packaging: Calories from Fat 5 Black discoloration of skin:
Single-layer tray packs holding various
Total Fat 0.5g ................................. 1% This is an indication of chill injury. In
counts
Saturated Fat ............ (Not Available) severe chill injury cases, flesh may also
Cholesterol 0mg ............................. 0% turn black. To prevent chill injury, do not
Grades: Sodium 0mg .................................. 0% store cherimoyas below 45 degrees F/7
No U.S. grades given. Total Carbohydrate 33g ................. 11% degrees C.
Dietary Fiber 3g ........................ 13%
Sugars 18g
Receiving and Inspecting Protein 2g
Vitamin A ........................................ 0%
Good quality cherimoyas should be well- Vitamin C ...................................... 20%
shaped and free of bruises. Ripe fruit Calcium .......................................... 4%
yields to gentle pressure. Size of Iron ................................................. 4%
cherimoyas does not affect quality.
*These values have not been adopted or approved by FDA. They
have been obtained from USDA's Handbook 8, or other databases
developed by PMA and its members. While PMA believes use of
non–FDA-approved data should not result in FDA regulatory action,
such a result can never be assured. Consultation with company
counsel is suggested before the data is used in conjunction with the
marketing of specific products.
21
Produce Marketing Association
Cherries, Sweet
Availability Receiving and Inspecting
Some major production areas include: Look for cherries that are plump with
firm, smooth, and brightly colored skins.
Avoid cherries with blemishes, rotted or
mushy skins. Avoid those that appear
either hard and light-colored, or soft,
California
• • • shriveled, and dull. Good quality
cherries should have green stems intact.
Oregon
• • •
Washington
• • • Storing and Handling
Chile Temperature/humidity
•
recommendations for short-term
storage of 7 days or less:
32-36 degrees F/0-2 degrees C
Variety/Type Descriptions 90-98% relative humidity
Bing – Large firm cherry with mahogany Retail display tips:
Troubleshooting
skin and flesh; sweet rich flavor.
Water sprinkle: No Pitted skin:
Top ice: No Pitting is the result of damage caused by
Chelan – Firm, round, heart-shaped fruit.
rough handling. To prevent pitting, keep
Lambert – Dark red, heart-shaped
Ethylene production/sensitivities: handling to a minimum and do not
cherry with sweet rich flavor. Produces ethylene: Yes–very low dump cherries from shipping containers.
Sensitive to ethylene exposure: No
Lapins – Mahogany red cherry that Shriveling; dry, dark stem:
exhibits excellent firmness and flavor. Storing tips: These are indications of moisture loss
Maintain high humidity while storing due to low humidity. For best quality,
Rainier – Firmly-textured cherry; cherries. Keep separated from foods maintain humidity level of 90-98%
golden skin with pink-red blush and clear- with strong odors. during storage.
colored flesh. Sweet delicate flavor.
Handling tips: Loss of flavor; dull color:
Sweetheart – Bright red, heart-shaped Cherries bruise easily; handle with care. These are indications of age. For best
cherry with mild, sweet flavor and quality, inspect cherries carefully upon
outstanding firmness. arrival and use soon after receiving.
Nutrition*
Hard, light-colored cherries with dry,
Ordering Specifications Serving Size 1 cup Cherries (140g) acidic flavor:
These are indications of immature fruit;
Common packaging: Amount Per Serving % Daily Value do not use.
11- to 20-lb. cartons or lugs Calories 90
32-lb. crates Calories from Fat 5
Total Fat 0g .................................... 0%
Grades: Saturated Fat ............ (Not Available)
U.S. No. 1 Cholesterol 0mg ............................. 0%
U.S. Commercial Sodium 0mg .................................. 0%
Total Carbohydrate 23g .................. 8%
NOTE: Differences between grades are Dietary Fiber 3g ........................ 12%
based primarily on external appearance. Sugars 20g
Individual growing areas may also set Protein 2g
their own grades. Vitamin A ........................................ 2%
Vitamin C ...................................... 15%
Calcium .......................................... 2%
Sizes:
Iron ................................................. 2%
9, 9.5, 10, 10.5, 11, 11.5, and 12 row
*These values are based on the proposal published by FDA in the
Federal Register of March 20, 2002. While PMA believes that use of
these data should not result in FDA regulatory action, such a result
Equivalents can never be assured. Consultation with Company counsel is
suggested before the data is used in conjunction with the marketing
of specific products.
80 cherries = 2 cups pitted and sliced
1 pound cherries = 1½ cups juice
22
Produce Marketing Association
Coconuts
Availability Receiving and Inspecting
Some major production areas include: Choose coconuts that are heavy for their
size and “slosh” when shaken. Avoid
coconuts with cracks or that appear wet
around the eyes. Coconuts may be
treated with a wax coating or film-
Dominican Republic
• • • • • • • • • • • • wrapped to help prevent moisture loss.
Mexico
• • • • • • • • • • • •
Philippines
Storing and Handling
• • • • • • • • • • • •
Temperature/humidity
Thailand recommendations for short-term
• • • • • • • • • • • •
storage of 7 days or less:
NOTE: Other major production areas 32-36 degrees F/0-2 degrees C
include Costa Rica, Honduras, and 90-98% relative humidity
Jamaica.
Retail display tips: Troubleshooting
Water sprinkle: No
Variety/Type Descriptions Top ice: No Mold:
Coconuts may become moldy if they are
Round fruit with a hard, thick brown Ethylene production/sensitivities: exposed to warm, humid conditions. For
shell covered with hair-like fibers. White Produces ethylene: No best quality, store coconuts at 32-36
meat inside is slightly sweet with a moist Sensitive to ethylene exposure: No degrees F/0-2 degrees C.
and slightly crunchy texture. A milk-like
liquid is contained in the cavity inside. Weight loss; milk inside dries up:
White meat and liquid are edible. Nutrition* These are indications of moisture loss.
To prevent moisture loss, keep coconuts
Serving Size 0.5 ounce Coconut (14g) cold and maintain a high humidity level.
Film-wrapping coconuts may also help
Ordering Specifications Amount Per Serving % Daily Value prevent moisture loss.
Common packaging: Calories 50
Calories from Fat 45 Cracked shells:
24- and 30-count box
Total Fat 4.5g ................................. 7% Exposing coconuts to extreme
40- and 50-count sacks
Saturated Fat 4g ....................... 21% temperature fluctuations may cause
Cholesterol 0mg ............................. 0% shells to crack. To prevent cracking, do
Grades: not store coconuts below 26 degrees F/
Coconuts imported from Puerto Rico are Sodium 0mg .................................. 0%
Total Carbohydrate 2g .................... 1% -3 degrees C. Rough handling may also
designated Puerto Rico No. 1 and Puerto cause cracking of shells. Handle
Rico No. 2. Dietary Fiber 1g .......................... 5%
Sugars 1g coconuts with care; do not drop
Protein 0g shipping containers on the floor.
Vitamin A ........................................ 0%
Vitamin C ........................................ 0%
Calcium .......................................... 0%
Iron ................................................. 2%
23
Produce Marketing Association
Cranberries
Availability Receiving and Inspecting
Some major production areas include: Choose cranberries that are clean, firm,
and well colored. Avoid cranberries that
appear shriveled, soft, or decayed.
Massachusetts
• • • Storing and Handling
New Jersey
• • Temperature/humidity
recommendations for short-term
Oregon
• • • storage of 7 days or less:
45-50 degrees F/7-10 degrees C
Washington 85-95% relative humidity
• • •
Wisconsin Retail display tips:
•
Water sprinkle: No
NOTE: Other major production areas Top ice: No
include Maine and Canada. Troubleshooting
Ethylene production/sensitivities:
Produces ethylene: No Rubbery texture; red flesh:
Sensitive to ethylene exposure: No These are indications of chill injury. To
Variety/Type Descriptions prevent chill injury, do not store fresh
cranberries below 36 degrees F/2
Small round and firm berries with deep
red to red-maroon color, white flesh, Nutrition* degrees C.
and distinct, tart flavor. Cranberries may
Serving Size 1 cup Cranberries (95g) Softening; spoilage:
be used cooked or uncooked in sauces,
Rough handling may cause softening
relishes, and baked goods.
Amount Per Serving % Daily Value and spoilage of cranberries. Spoilage
Calories 45 and shriveling may also occur if
Calories from Fat 0 cranberries are held for extended
Ordering Specifications Total Fat 0g .................................... 0% periods of time, especially at
Saturated Fat 0g ......................... 0% temperatures above 50 degrees F/10
Common packaging: degrees C and/or humidity levels below
Cholesterol 0mg ............................. 0%
18-lb. cartons holding 24 12-oz. poly 90%. For best quality, keep handling to a
Sodium 0mg .................................. 0%
bags minimum and use or display cranberries
Total Carbohydrate 12g .................. 4%
20-lb. bulk cartons soon after receiving.
Dietary Fiber 4g ......................... 16%
Sugars 8g
Grades: Protein 0g
U.S. No. 1 Vitamin A ........................................ 0%
Vitamin C ...................................... 20%
Calcium .......................................... 0%
Iron ................................................. 2%
24
Produce Marketing Association
Currants, Red/Black
Availability Receiving and Inspecting
Some major production areas include: Fresh currants should be plump and firm.
Avoid any broken fruit or leaking
packages. Choose currants without hulls.
U.S.
• • • Storing and Handling
New Zealand
• • • • • Temperature/humidity
recommendations for short-term
storage of 7 days or less:
Variety/Type Descriptions 32-36 degrees F/0-2 degrees C
85-95% relative humidity
Red – Tiny, glossy, semi-transparent,
scarlet berries that grow on bushes. Retail display tips:
Commonly used fresh on salads, Water sprinkle: No
desserts, or eaten out of hand. Red Top ice: No
currants are the signature flavor in Nutrition*
Cumberland sauce. Ethylene production/sensitivities:
Produces ethylene: Yes–low
Black – Deep purple, black berries Sensitive to ethylene: Yes–low Serving Size 1 cup Red Currants (112g)
generally used in jams, jellies, and
liqueurs. Black currants have a highly Amount Per Serving % Daily Value
characteristic aroma which provides the Calories 60
flavor for crème de cassis liqueur. Calories from Fat 0
Total Fat 0g .................................... 0%
White – An albino form of the red Saturated Fat 0g ......................... 0%
currant. White currants have lower Cholesterol 0mg ............................. 0%
acidity levels, making them excellent to Sodium 0mg .................................. 0%
eat out of hand or use in salads and fruit Total Carbohydrate 15g .................. 5%
cups. Dietary Fiber 5g ......................... 19%
Sugars 11g
Protein 2g
Vitamin A ........................................ 2%
Ordering Specifications Vitamin C ...................................... 80%
Calcium .......................................... 4%
Common packaging:
Iron ................................................. 6%
4/6-oz. packages
*These values have not been adopted or approved by FDA. They
have been obtained from USDA's Handbook 8, or other databases
developed by PMA and its members. While PMA believes use of
non–FDA-approved data should not result in FDA regulatory action,
such a result can never be assured. Consultation with company
counsel is suggested before the data is used in conjunction with the
marketing of specific products.
25
Produce Marketing Association
Dates
Availability Receiving and Inspecting
Some major production areas include: Good quality dates should be well colored
and exhibit characteristics of the
particular variety. Halawy and khadrawy
varieties exhibit a soft texture; deglet
noor and zahidi varieties are semi-dry
California
• • • • • and exhibit a firm texture. Avoid dates
that show crystallization of sugars or
China physical defects such as insect damage.
• • • • • • • • • • • •
Iran
• • • • • • • • • • • • Storing and Handling
Pakistan Temperature/humidity
• • • • • • • • •
recommendations for short-term
Saudi Arabia storage of 7 days or less:
• • • • • 32-36 degrees F/0-2 degrees C
Tunisia 90-98% relative humidity
• • • • • Troubleshooting
Retail display tips:
Water sprinkle: No Discoloration; flavor loss; aroma loss:
Variety/Type Descriptions Top ice: No Dates may show discoloration or loss of
flavor/aroma if stored in a warm area.
Deglet Noor – Semi-dry, amber- Ethylene production/sensitivities: Warm temperatures may also promote
colored date; medium-large size. Produces ethylene: No molding. For best quality, keep dates
Sensitive to ethylene exposure: No cold during storage. High humidity
Halawy – Soft date with a sweet flavor. helps maintain preferred soft texture of
Storing tips: dates; however, low temperatures are
Khadrawy – Soft, dark brown date. For long-term storage beyond 7 days, critical in maintaining flavor, aroma and
reduce humidity level to 65-70%. general quality.
Zahidi – Small, semi-dry date with egg
shape and golden color. Sugaring on surface of dates:
Nutrition* Dates may exhibit a crystal-like sugar
film resulting from exposure to warm
Ordering Specifications Serving Size 5 Dates (42g) temperatures and low humidity. Dates
may also suffer moisture loss and
Common packaging: Amount Per Serving % Daily Value shriveling if stored in a warm area with
7-oz. plastic cups holding whole dates Calories 110 low humidity. For best quality, keep
8-oz. plastic cups holding pitted dates Calories from Fat 0 dates cold during storage (32-36
15-lb. boxes Total Fat 0g .................................... 0% degrees F/0-2 degrees C and 90-98%
Saturated Fat 0g ......................... 0% humidity for 7 days or less).
Grades: Cholesterol 0mg ............................. 0%
Dates are subject to grade and size Sodium 0mg .................................. 0%
regulations through the Processed Total Carbohydrate 31g ............ 10%
Products Inspection Service. Dietary Fiber 3g ........................ 12%
Sugars 27g
Protein 1g
Vitamin A ........................................ 0%
Vitamin C ........................................ 0%
Calcium .......................................... 2%
Iron ................................................. 2%
26
Produce Marketing Association
Dried Fruits
Availability Storing and Handling
Temperature/humidity
recommendations for short-term
Dried Apricots storage of 7 days or less:
• • • • • • • • • • • • 45-50 degrees F/7-10 degrees C
Dried Figs 85-95% relative humidity
• • • • • • • • • • • •
Dried Peaches Retail display tips:
• • • • • • • • • • • • Water sprinkle: No
Top ice: No
Dried Pears
• • • • • • • • • • • •
Ethylene production/sensitivities:
Dried Plums Produces ethylene: No
• • • • • • • • • • • •
Sensitive to ethylene exposure: No
Raisins
• • • • • • • • • • • • Storage Tips:
For long-term storage beyond 7 days,
reduce humidity to 65-70%. Dried Plums
Variety/Type Descriptions Serving Size 5 Dried Plums (42g)
27
Produce Marketing Association
Dried Fruits
Dried Peach
Serving Size 3 halves Dried Peach (39g)
Troubleshooting Sugaring on surface or in flesh of dried
figs, dried plums, or raisins:
Dark or brown discoloration; flavor Storing figs, dried plums, or raisins in a
Amount Per Serving % Daily Value
loss; mold; insect damage: warm area may cause sugar
Calories 90
These are signs of damage due to accumulation on the surface or in the
Calories from Fat 0
exposing dried fruits to high flesh. For best quality, store dried figs,
Total Fat 0g .................................... 0%
temperatures. For short-term storage of dried plums, and raisins between 45-50
Saturated Fat 0g ......................... 0%
7 days or less, store dried fruits at 45-50 degrees F/7-10 degrees C.
Cholesterol 0mg ............................. 0%
Sodium 0mg .................................. 0% degrees F/7-10 degrees C. For long-term
storage, reduce humidity level to 65- Excessive drying:
Total Carbohydrate 24g .................. 8%
70%. Storing dried fruits in a warm area with
Dietary Fiber 3g ........................ 13%
extremely low humidity may result in
Sugars 20g
excessive drying. For best quality, maintain
Protein 1g
a relative humidity level of 85-95% for
Vitamin A ...................................... 15%
short-term storage of 7 days or less. For
Vitamin C ........................................ 4%
longer storage, reduce humidity level to
Calcium .......................................... 2%
65-70%.
Iron ................................................. 8%
Dried Pear
Serving Size 2 halves Dried Pear (35g)
Dried Apricots
Amount Per Serving % Daily Value
Calories 90
Calories from Fat 0
Total Fat 0g .................................... 0%
Saturated Fat 0g ......................... 0%
Cholesterol 0mg ............................. 0%
Sodium 0mg .................................. 0%
Total Carbohydrate 24g .................. 8% Dried Figs
Dietary Fiber 3g ......................... 11%
Sugars 18g
Protein 1g Dried Plums
Vitamin A ........................................ 0%
Vitamin C ........................................ 4%
Calcium .......................................... 2%
Iron ................................................. 4%
Raisins
28
Produce Marketing Association
Feijoas
Availability Storing and Handling
Some major production areas include: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
45-50 degrees F/7-10 degrees C
California 85-95% relative humidity
• • • • •
Retail display tips:
New Zealand
• • • • • Water sprinkle: No
Top ice: No
Ethylene production/sensitivities:
Variety/Type Descriptions Produces ethylene: No
Sensitive to ethylene: No
Also called Pineapple Guava. Oval-
shaped fruit with thin, slightly bumpy
skin. Skin color ranges from lime green
to olive green. Creamy white flesh has a Nutrition*
somewhat gritty or granular texture and Troubleshooting
contains tiny edible seeds. Feijoa flavor Serving Size 3 Feijoas (150g)
is similar to pineapple with a hint of Brown discoloration of skin:
spearmint. The flesh may be eaten Amount Per Serving % Daily Value This is an indication of chill injury. In
uncooked (fruit salads, edible garnish) Calories 70 severe cases, flesh may discolor as well.
or cooked (stewed, jams, jellies). Feijoa Calories from Fat 10 To prevent chill injury, do not store
skin is typically bitter in flavor and is Total Fat 1g .................................... 2% feijoas below 41 degrees F/5 degrees C.
generally not eaten. Saturated Fat 0g ......................... 0%
Cholesterol 0mg ............................. 0%
Sodium 0mg .................................. 0%
Ordering Specifications Total Carbohydrate 16g .................. 5%
Dietary Fiber 6g ........................ 25%
Sugars 10g
Common packaging:
Protein 2g
Single-layer tray packs holding various
Vitamin A ........................................ 0%
counts
Vitamin C ...................................... 50%
Calcium .......................................... 2%
Grades:
Iron ................................................. 0%
No U.S. grades given.
*These values have not been adopted or approved by FDA. They
have been obtained from USDA's Handbook 8, or other databases
developed by PMA and its members. While PMA believes use of
Receiving and Inspecting non–FDA-approved data should not result in FDA regulatory action,
such a result can never be assured. Consultation with company
counsel is suggested before the data is used in conjunction with the
Good quality feijoas should be plump marketing of specific products.
with lime green to olive green skin.
Avoid product with blemishes or broken
skin. Feijoas are ripe and ready to use
when they give to gentle pressure.
29
Produce Marketing Association
Figs, Fresh
Availability Storing and Handling
A major production area includes: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
32-36 degrees F/0-2 degrees C
California 90-98% relative humidity
• • • • •
Retail display tips:
NOTE: Another major production area is Water sprinkle: No
Arizona. Top ice: No
Ethylene production/sensitivities:
Variety/Type Descriptions Produces ethylene: Yes
Sensitive to ethylene exposure: No
Calimyrna – Large, pale-yellow-
skinned fig with nutty, sweet flavor. May Storing tips:
be eaten fresh or cooked as an Fresh figs are very perishable; do not
ingredient in chutney or preserves. store longer than 7 days. Keep away
from fruits and vegetables that are
Troubleshooting
Kadota – Greenish-yellow skin; amber sensitive to ethylene and may be Freeze damage:
flesh. damaged by it. Fresh figs are susceptible to freeze
damage. For best quality, do not store
Mission – Purple to black-skinned fig Handling tips: fresh figs below 28 degrees F/
with pink flesh. May be eaten fresh or Fresh figs are delicate; handle with care. -2 degrees C.
cooked.
External damage:
Nutrition* Fresh figs are very delicate, especially
Ordering Specifications when ripe and ready to eat. Rough
Serving Size 3 medium Figs (150g) handling may cause fresh ripe figs to
Common packaging: burst. For best quality, keep handling to
Single or 2-layer tray packs Amount Per Serving % Daily Value a minimum. Do not drop shipping
Calories 110 containers on the floor.
Grades: Calories from Fat 0
No U.S. grades given. Total Fat 0g .................................... 0%
Saturated Fat 0g ......................... 0%
Cholesterol 0mg ............................. 0%
Receiving and Inspecting Sodium 0mg .................................. 0%
Total Carbohydrate 29g ................ 10%
Fresh figs should be plump and fairly Dietary Fiber 5g ........................ 20%
soft when ripe. Avoid figs that are Sugars 24g
damaged from rough handling. Protein 1g
Vitamin A ........................................ 4%
Vitamin C ........................................ 6%
Calcium .......................................... 6%
Iron ................................................. 4%
30
Produce Marketing Association
Fresh-cut Fruits
Availability Receiving and Inspecting
Fresh-cut fruits should be fresh and well
colored. Avoid product that is discolored
U.S. or slimy. Bags or containers should be
• • • • • • • • • • • • intact. Avoid punctured or ripped
containers. While fresh-cut fruits may be
moist, they should not be wet. NOTE:
Variety/Type Descriptions Some fresh-cut fruits may extract juice
during transportation resulting in some
Fruit Salad Mix – blend of melon balls liquid in the bag or container. This is
or chunks, grapes, and pineapple chunks normal and does not affect overall
quality of the fruit. Fresh-cut fruits
Grapes – proportioned clusters should arrive cold. Warm product will
deteriorate rapidly and valuable shelf
Mango – slices life may be lost.
Papaya – slices
Storing and Handling Nutrition
Temperature/humidity Refer to individual commodity pages for
Pineapple – chunks, spears, wedges recommendations for short-term fresh cut fruit nutrition information.
storage of 7 days or less:
32-36 degrees F/0-2 degrees C
Ordering Specifications 90-98% relative humidity
Troubleshooting
Common packaging: Retail display tips:
While specific packaging varies by
Discoloration; slimy or wet product;
Water sprinkle: No
supplier, some common types include: foul odor:
Top ice: No
These are indications of temperature
Consumer packs: abuse resulting from exposing fresh-cut
Ethylene production/sensitivities: items to warm temperatures. To
Fruit salad mix/melons: Plastic Produces ethylene: No
containers and pouches; glass jars maintain quality and shelf life, fresh-cut
Sensitive to ethylene exposure: No items must be kept cold at all times.
Grapes: Pre-portioned: Loose-pack
boxes Store fresh-cut fruit at 32-36 degrees F/
Storing tips: 0-2 degrees C and maintain a humidity
Mango and papaya slices: Glass jars Keep fresh-cut fruits cold during storage
Pineapple: 12-, 16-, 40-, and 80-oz. film level of 90-98%. Always pay attention to
to help maintain freshness and shelf life. supplier “use by” recommendations and
bags; 5-lb. plastic pouches
expiration dates.
Handling tips:
Foodservice packs: Handle fresh-cut containers with care to
Fruit salad mix/melons: Plastic NOTE: Fresh-cut fruits may extract juice
prevent punctures or rips. Always use during transportation resulting in some
containers and pouches; glass jars good rotation practices; first items in
Grapes: Pre-portioned: Loose-pack liquid in the bag or container. This is
should be used or displayed first. Pay normal and should not affect the quality
boxes attention to expiration and “sell by” dates
Pineapple: 5-lb. plastic pouches of the fruit.
as well as shelf life information stamped
on individual packages or shipping
Grades: containers, and use or display product
No mandatory U.S. grades given. accordingly. Discard product that is past
its “sell by” or expiration date.
31
Produce Marketing Association
Gooseberries
Availability Storing and Handling
Some major production areas include: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
32-34 degrees F/0-1 degree C
California Relative humidity: 90-98%
• •
Retail display tips:
Oregon
• • Water sprinkle: No
Top ice: No
Washington
• • • •
Ethylene production/sensitivities:
New Zealand Produces ethylene: Yes–low
• • • Produces ethylene: Yes–low
Storing tips:
Variety/Type Descriptions Gooseberries will keep in 32-34 degree
32
Produce Marketing Association
Grapefruit
Availability Ordering Specifications
Some major production areas include: Common packaging:
Arizona/California:
35-lb. cartons
17 ½-lb. cartons
10- to 12-lb. single-layer cartons
Arizona/California
• • • • • • • • • • • • 5-, 8-, and 10-lb. bags
Florida Florida:
• • • • • • • • • •
4/5-bushel cartons
Texas 5-, 8-, 10- and 14-lb. bags
• • • • • • • • Bins holding bulk and bagged product
Texas:
Variety/Type Descriptions 20- and 40-lb. cartons
5-, 8-, 10-, and 18-lb. bags
NOTE: Grapefruit is usually classified as Bins holding bulk or bagged fruit
white or pink/red, and seeded or
seedless. White and pink/red grapefruit Grades: Storing and Handling
are similar in flavor. U.S. Fancy
Temperature/humidity
U.S. No. 1
Duncan – Thin-skinned, juicy with U.S. No. 2
recommendations for short-term
white meat; contains a cluster of seeds U.S. Combination storage of 7 days or less:
in the center of the fruit. U.S. No. 3 45-50 degrees F/7-10 degrees C
85-95% relative humidity
Flame – Round, very smooth, thin rind, NOTE: Additional U.S. grades are given
external red blush and dark red flesh, to Florida/Texas grapefruit. Not all Retail display tips:
and few seeds. grapefruit is graded. Ungraded Water sprinkle: No
grapefruit is called “unclassified.” Top ice: No
Golden – Honey-colored meat, bright Differences between grades are based
yellow skin, and few seeds. primarily on external appearance. Ethylene production/sensitivities:
Produces ethylene: Yes–very low
Marsh White – Smooth, thin skin with Sizes: Sensitive to ethylene exposure: Yes
white meat, and few seeds. California: 27-, 32-, 36-, 40-, 48-, 56-,
and 64-count Storing tips:
Pink – Reddish-pink meat, smooth, Store grapefruit in a well-ventilated
yellow rind with some pink tinge, and Florida: 27-, 32-, 36-, 40-, and 48-count area.
few seeds.
Texas: 23-, 27-, 32-, 36-, 40-, 48-, and Handling tips:
Rio Red – Fairly red meat with yellow 56-count Keep cartons off the floor to prevent
rind, seedless. dampening from condensation of
moisture in the room.
Ruby Red – Red-tinged meat, smooth,
yellow rind with some red blush, and Equivalents
few seeds.
1 medium grapefruit = 10-12 sections
1 medium grapefruit = 2/3 cup juice
Star Ruby – Deep red meat, yellow
1 medium grapefruit = 3-4 tablespoons
rind with red blush, seedless.
grated peel
33
Produce Marketing Association
Grapefruit
Nutrition*
Serving Size ½ medium Grapefruit (154g)
Troubleshooting
Pitting or browning of skin; watery
breakdown of flesh:
These are indications of chill injury. To
prevent chill injury, do not store
grapefruit below 45 degrees F/
7 degrees C.
Mold:
Grapefruit may show signs of mold if
exposed to certain fungi and then stored
at warm temperatures and high
humidity. To prevent mold from
spreading, remove affected fruit and
handle grapefruit with care to avoid
injury. Maintain short-term storage
temperature of 45-50 degrees F/7-10
degrees C and a humidity level of 85-
95%.
34
Produce Marketing Association
Grapes
Availability Chile:
Niabell
Green: Blue-Black:
• • • • Autumn Royal – Large, blue-black,
Calmeria – Large, light green,
Perlette Seedless oval, elongated, seedless grape.
elongated, seeded grape.
• • • •
Red Globe Beauty Seedless – Medium-sized,
Perlette Seedless – Medium, light
• • • • • • • • bluish-black, oval, seedless grape.
green color, nearly round, seedless
Ribier grape.
• • • • • • Fantasy Seedless – Large, blue-black,
oval, elongated, seedless grape.
Rouge Sugraone – Large, bright green,
• • • • elongated, seedless grape.
Marroo Seedless – Medium to large,
Ruby Seedless Thompson Seedless – Medium to
blue-black, nearly round, seedless grape.
• • • • • •
large, light green, cylindrical, seedless
Sugraone Niabell – Medium, dark purple to
grape.
• • • black, round, seeded grapes.
Thompson Seedless Red:
• • • • • • • • Ribier – Large, dark blue-black, round
Christmas Rose – Large, dark red,
seeded grape.
Tudor Premium Red oval, seeded grape.
• • • •
NOTE: Other grape varieties include
Crimson Seedless – Medium-sized,
Concord and Champagne.
blush-red, cylindrical, seedless grape.
35
Produce Marketing Association
Grapes
Ordering Specifications Nutrition* Troubleshooting
Common packaging: Serving Size 3/4 cups Grapes (126g) Shatter:
16- to 22-lb. cartons and lugs Detachment of berries from the cluster
Containers holding pre-portioned Amount Per Serving % Daily Value is called shatter. Shatter increases with
bunched grapes Calories 90 rough or excessive handling. Shatter can
Calories from Fat 0 be reduced by gentle handling and
Grades: Total Fat 0g .................................... 0% maintaining recommended temperature
U.S. Extra Fancy Table Saturated Fat ............ (Not Available) and relative humidity levels.
U.S. Fancy Table Cholesterol 0mg ............................. 0%
U.S. No. 1 Table Sodium 15mg ................................ 1% Moisture:
U.S. Institutional Pack Total Carbohydrate 23g .................. 8% Never wash grapes in preparation for the
Dietary Fiber 1g .......................... 4% display. The natural protective layer
NOTE: Not all grapes are graded. Sugars 20g created by the grapes, called bloom, will
Ungraded grapes are called Protein 0g be removed. This allows for dehydration
“unclassified.” Vitamin A ........................................ 0% or water loss to occur. Once the bloom is
Vitamin C ........................................ 2% removed, it dramatically increases the
Calcium .......................................... 2% grape’s susceptibility to mold and decay.
Iron ................................................. 0%
Receiving and Inspecting Air circulation:
*These values are based on the proposal published by FDA in the
Grape bunches should be well-colored Federal Register of March 20, 2002. While PMA believes that use of Grape lugs should be kept away from air
with plump berries firmly attached to these data should not result in FDA regulatory action, such a result blasts. Moving air has a drying effect on
can never be assured. Consultation with Company counsel is
green pliable stems. Grapes should be suggested before the data is used in conjunction with the marketing grapes. The rate of drying is directly
consistent with the color and shape of of specific products. related to the velocity of air.
the particular variety.
Ethylene gas:
Table grapes are not sensitive to
ethylene. However, exposure to ethylene
Storing and Handling may be a secondary factor in shatter.
Reduce the effects of ethylene exposure
Temperature/humidity by maintaining cold temperatures and
recommendations for short-term good air movement.
storage of 7 days or less:
32-36 degrees F/0-2 degrees C Odor sensitivity:
90-98% relative humidity Never store odorous products with
grapes; they absorb odors.
Retail display tips:
Water sprinkle: No
Top ice: No
Ethylene production/sensitivities:
Produces ethylene: Yes–very low
Sensitive to ethylene exposure: Yes
Storing tips:
Maintain adequate air circulation during
storage. Keep grapes away from
ethylene-producing fruits and ripening
rooms.
36
Produce Marketing Association
Guavas
Availability Storing and Handling
Some major production areas include: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
45-50 degrees F/7-10 degrees C
California 85-95% relative humidity
• • •
Retail display tips:
Florida
• • • • • • • • Water sprinkle: No
Top ice: No
Ethylene production/sensitivities:
Variety/Type Descriptions Produces ethylene: Yes
Sensitive to ethylene exposure: Yes
Round to oblong-shaped fruit with light
green to yellow edible skin. Flesh may be
white, yellow, salmon, or red and
contains tiny edible seeds. When ripe, Nutrition*
guavas exhibit a distinct fruity aroma Troubleshooting
and sweet flavor. Guavas may be used Serving Size 1 Guava (90g)
cooked or uncooked. Increased decay:
Amount Per Serving % Daily Value This is an indication of chill injury. To
Calories 45 prevent chill injury, do not store guavas
Ordering Specifications Calories from Fat 5
Total Fat 0.5g ................................. 1%
below 45 degrees F/7 degrees C.
37
Produce Marketing Association
Honeydew Melons
Availability Storing and Handling
Some major production areas include: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
60-65 degrees F/16-18 degrees C
Arizona 85-95% relative humidity
• • • • • •
Retail display tips:
California
• • • • • • • • Water sprinkle: No
Top ice: No
Texas
• • • • • • •
Ethylene production/sensitivities:
Mexico Produces ethylene: Yes–medium
• • • • • • • • • • Sensitive to ethylene exposure: Yes
Storing tips:
Variety/Type Descriptions Riper honeydew melons may be stored at
38
Produce Marketing Association
Horned Melons
Availability Storing and Handling
Some major production areas include: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
45-50 degrees F/7-10 degrees C
California 85-95% relative humidity
• • •
Retail display tips:
New Zealand
• • • • • Water sprinkle: No
Top ice: No
Ethylene production/sensitivities:
Variety/Type Descriptions Produces ethylene: Yes–very low
Sensitive to ethylene exposure: Yes
Small, oval-shaped melon with golden-
yellow, spiked rind. Pulp is bright green
with a jelly-like consistency and contains Storing tips:
small edible white seeds. Pulp only is Keep horned melons away from
edible. Flavor of horned melon is a ethylene-producing fruits and ripening
rooms.
Troubleshooting
subtle combination of cucumber,
banana, and lime. Horned melon is used Bruised or damaged rinds:
uncooked. May be halved and served Handling tips: Horned melons are susceptible to
alone or as a dessert topping. Handle horned melons with care to bruised or damaged rinds. To prevent
prevent bruising. bruising, handle melons with care. Store
and display fruit in a single layer; do not
Ordering Specifications Nutrition
stack.
39
Produce Marketing Association
Kiwifruit
Availability Receiving and Inspecting
Some major production areas include: Kiwifruit should be plump with no
wrinkles or signs of exterior damage.
Unripe fruit will be firm to the touch;
ripe fruit will give to gentle pressure.
California
• • • • • • • • •
Chile Storing and Handling
• • • • • • • •
Temperature/humidity
New Zealand
• • • • • • • recommendations for short-term
storage of 7 days or less:
32-36 degreesF/0-2 degrees C
Variety/Type Descriptions 90-98% humidity
40
Produce Marketing Association
Kumquats
Availability Receiving and Inspecting
Some major production areas include: Good quality kumquats should be firm
and well-colored. Avoid fruit that is soft
or shriveled.
California
• • • • • • • Storing and Handling
Florida
• • • • • • Temperature/humidity
recommendations for short-term
storage of 7 days or less:
Variety/Type Descriptions 45-50 degrees F/7-10 degrees C
85-95% relative humidity
Small oblong fruit with golden-orange
peel. Flesh contains tiny white seeds. Retail display tips:
Kumquats are completely edible. Peel is Water sprinkle: No
sweet-tart; flesh is juicy and tart. Top ice: No
Kumquats may be used cooked or Troubleshooting
uncooked. Can be used for preserves, Ethylene production/sensitivities:
marmalades, sauces, snacks, and Produces ethylene: No Chill injury:
garnishes. Sensitive to ethylene exposure: No Kumquats are susceptible to chill injury if
stored at low temperatures. To prevent chill
injury, do not store below 41 degrees F/
Ordering Specifications Nutrition* 5 degrees C.
41
Produce Marketing Association
Lemons
Availability Equivalents
Some major production areas include: 6 medium lemons = 1 cup juice
1 medium lemon = 3 tablespoons juice
1 medium lemon = 3 tablespoons
grated peel
Arizona
• • • • • • • • • •
California Receiving and Inspecting
• • • • • • • • • • • •
Lemons should be firm, heavy for size,
Chile and have thin smooth skins. Ripe lemons
• •
should also have a pleasant citrus
Spain
• • • •
fragrance. Avoid lemons with bruised,
discolored, or wrinkled skins.
Nutrition*
NOTE: Other major production areas Serving Size 1 medium Lemon (58g)
include Florida, Texas, Australia, and
New Zealand. Storing and Handling Amount Per Serving % Daily Value
Calories 15
Temperature/humidity Calories from Fat 0
Variety/Type Descriptions recommendations for short-term Total Fat 0g .................................... 0%
Saturated Fat 0g ......................... 0%
storage of 7 days or less:
Primary varieties are Eureka and Lisbon. 45-50 degrees F/7-10 degrees C Cholesterol 0mg ............................. 0%
85-95% relative humidity Sodium 5mg .................................. 0%
Both have smooth, firm skins, juicy
Total Carbohydrate 5g .................... 2%
flesh, and few seeds. Other noted
Dietary Fiber 1g .......................... 4%
varieties include Bearss, Avon, Harney Retail display tips:
Sugars 1g
and Villafranco. Water sprinkle: No
Protein 0g
Top ice: No
Vitamin A ........................................ 0%
Meyer – Much sweeter than ordinary
Vitamin C ...................................... 40%
lemons. They have an attractive Ethylene production/sensitivities: Calcium .......................................... 2%
appearance, with yellowish-orange rind Produces ethylene: Yes–very low Iron ................................................. 0%
which is smooth, soft, and thin. The Sensitive to ethylene exposure: Yes
pulp is usually a dark yellow color, very *Based on information published by FDA.
juicy and tender. Storing tips:
Maintain adequate air ventilation during
storage. Keep cartons off the floor to Troubleshooting
Ordering Specifications help prevent dampening of boxes from
condensation of moisture in the room. Skin deterioration; flesh decay:
Common packaging: Store lemons away from foods with Exposure to ethylene may accelerate
40-lb. cartons strong odors and ethylene-producing skin deterioration and increase lemon’s
10-lb. mini-pack cartons fruits. susceptibility to decay. For best quality,
8-lb. consumer cartons keep lemons away from ethylene-
2-, 3-, and 5-lb. bags Meyer lemons will keep for up to 20 days producing fruits and ripening rooms.
if refrigerated.
Meyer lemon: 10-lb. and 18-lb. bulk Pitting of skin; interior discoloration;
containers loss of juice:
These are indications of chill injury. To
Grades: prevent chill injury, do not store lemons
U.S. No. 1 below 45 degrees F/7 degrees C.
U.S. Export No. 1
U.S. Combination Decay or mold; shortened shelf life:
U.S. No. 2 Storing lemons at high temperatures may
promote product decay and shorten shelf
Sizes: life. For best quality, maintain short-term
75-, 95-, 115-, 140-, 165-, 200-, and storage temperatures of 45-50 degrees F/
235-count 7-10 degrees C. Decay may also result
from cuts or scratches caused by rough
handling. Handle lemons with care; do
not drop shipping containers on the floor.
To prevent mold from spreading, remove
affected product immediately.
42
Produce Marketing Association
Limequats
Availability Receiving and Inspecting
Some major production areas include: Select smooth, glossy fruit that is firm
and heavy for its size.
Nutrition
Nutrition information for Limequats is not
available in the data bases used by PMA.
43
Produce Marketing Association
Limes
Availability Receiving and Inspecting
Some major production areas include: Limes should be heavy for their size and
firm with smooth, shiny skins. Persian/
Tahiti limes are bright green in color;
Key/Mexican limes are more yellow-
green. Avoid limes that are light in
California
• • • • • • • • • • • • weight, shriveled, spongy, or
significantly discolored.
Florida
• • • • • • • • • • • •
Mexico
• • • • • • • • • • • • Storing and Handling
Temperature/humidity
recommendations for short-term
Variety/Type Descriptions storage of 7 days or less:
45-50 degrees F/7-10 degrees C
Key/Mexican – Thin-skinned fruit with
85-95% relative humidity
yellow-green color and sweet-tart flavor.
Troubleshooting
Persian/Tahiti – Thin, smooth, and Retail display tips:
shiny skin; brilliant green color and Water sprinkle: No Pitting or discoloration of skin:
sweet-tart flavor. Top ice: No This is an indication of chill injury. To
prevent chill injury, do not store limes
Ethylene production/sensitivities: below 45 degrees F/7 degrees C.
Produces ethylene: Yes–very low
Ordering Specifications Sensitive to ethylene exposure: Yes Skin deterioration; decay:
Limes are sensitive to ethylene; exposure
Common packaging: Storing tips: to the gas may cause skin deterioration
10-lb. cartons Store limes in a well-ventilated area and and increase the fruit’s susceptibility to
40-lb. cartons away from direct sunlight. Keep cartons decay. To prevent damage from
off the floor to prevent boxes from ethylene, keep limes away from
Grades: becoming damp. ethylene-producing fruits and ripening
U.S. No. 1 rooms.
U.S. Combination Handling tips:
U.S. No. 2 Handle limes with care to avoid bruising Shriveling; loss of juice:
and internal decay. Low humidity may cause limes to lose
NOTE: Not all limes are graded. moisture. For best quality, maintain
Ungraded limes are called “unclassified.” humidity level of 85-95%.
Differences between grades are based
primarily on external appearance. Nutrition* Pebbly brown or black skin:
Serving Size 1 medium Lime (67g) This is an indication of bruising or decay
Sizes: caused by rough handling. Always
28-, 36-, 42-, 48-, 54-, 63-, and 72-count handle limes with care; do not drop
Amount Per Serving % Daily Value
Calories 20 shipping containers on the floor.
Calories from Fat 0
Equivalents Total Fat 0g .................................... 0%
Saturated Fat 0g ......................... 0%
1 medium lime = 2 tablespoons juice Cholesterol 0mg ............................. 0%
1 medium lime = 2 teaspoons grated Sodium 0mg .................................. 0%
peel Total Carbohydrate 7g .................... 2%
Dietary Fiber 2g .......................... 8%
Sugars 0g
Protein 0g
Vitamin A ........................................ 0%
Vitamin C ...................................... 35%
Calcium .......................................... 0%
Iron ................................................. 0%
44
Produce Marketing Association
Longans and Lychees
Availability Storing and Handling
Some major production areas include: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
32-36 degrees F/0-2 degrees C
Florida 90-98% relative humidity
• •
Retail display tips:
Israel
• • • Water sprinkle: No
Top ice: No
Mexico
• •
Ethylene production/sensitivities:
Taiwan Produces ethylene: Yes–very low
• • • Sensitive to ethylene exposure: No
Storing tips:
Variety/Type Descriptions To delay moisture loss and color change
from red to brown, store lychees in a Lychees
Longan – Round fruit that ranges in perforated plastic bag; keep humidity Serving Size 15 Lychees (144g)
size from an olive to a plum. Fruit is level high.
covered by a thin, light brown shell. Pulp Amount Per Serving % Daily Value
is juicy and translucent with a single Handling tips: Calories 100
large seed. Pulp texture is similar to a Longans and lychees should not be Calories from Fat 5
grape. Pulp only is edible; may be eaten peeled until just before they are served. Total Fat 0.5g ................................. 1%
fresh or cooked. Saturated Fat 0g ......................... 0%
Cholesterol 0mg ............................. 0%
Lychee – Small round fruit covered by a Sodium 0mg .................................. 0%
thin, bumpy red to brown-colored shell. Nutrition* Total Carbohydrate 24g .................. 8%
Pulp is gray-white and translucent with Dietary Fiber 2g .......................... 7%
a single large seed. Pulp texture is Longans
Sugars 22g
similar to a grape. Pulp only is edible; Serving Size (cups unknown)Longan (140g)
Protein 1g
sweet flavor is similar to grapes or Vitamin A ........................................ 0%
cherries. May be eaten fresh or cooked. Amount Per Serving % Daily Value
Vitamin C .................................... 170%
Calories 80
Calcium .......................................... 0%
Calories from Fat 0
Iron ................................................. 2%
Total Fat 0g .................................... 0%
Ordering Specifications Saturated Fat ............ (Not Available) *These values have not been adopted or approved by FDA. They
Cholesterol 0mg ............................. 0% have been obtained from USDA's Handbook 8, or other databases
Common packaging: Sodium 0mg .................................. 0% developed by PMA and its members. While PMA believes use of
non–FDA-approved data should not result in FDA regulatory action,
10-lb. bulk cartons Total Carbohydrate 21g .................. 7% such a result can never be assured. Consultation with company
counsel is suggested before the data is used in conjunction with the
Dietary Fiber 2g .......................... 6% marketing of specific products.
Grades: Sugars 19g
No U.S. grades given. Protein 2g
Vitamin A ........................................ 0%
Vitamin C .................................... 200% Troubleshooting
Receiving and Inspecting Calcium .......................................... 0%
Iron ................................................. 2%
Discoloration; decay:
These are indications of chill injury. To
Look for heavy fruits. Avoid longans and prevent chill injury, do not store longans
lychees with cracked shells or those that or lychees below 32 degrees F/
are shriveled. 0 degrees C.
Shriveling:
Longans and lychees may lose moisture
and shrivel if they are stored in an area
with low humidity. To prevent moisture
loss, maintain humidity level of 90-98%.
Rough handling causing cracks in the
skin may also lead to moisture loss and
shriveling. Handle fruit with care; do
not drop shipping containers on the
45 floor.
Good quality loquats should be firm, *These values have not been adopted or approved by FDA. They
have been obtained from USDA's Handbook 8, or other databases
free of any green color, and exhibit a developed by PMA and its members. While PMA believes use of
sweet aroma. non–FDA-approved data should not result in FDA regulatory action,
such a result can never be assured. Consultation with company
counsel is suggested before the data is used in conjunction with the
marketing of specific products.
46
Produce Marketing Association
Mamey Sapotes
Availability Storing and Handling
A major production area includes: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
Unripe: 60-65 degrees F/16-18 degrees C
Florida 85-95% relative humidity
• • • • Ripe: 45-50 degrees F/7-10 degrees C
85-95% relative humidity
47
Produce Marketing Association
Mandarins/Tangerines/Tangelos/Tangors
Availability Satsuma – Light orange (with some
green) skin; easy to peel. Medium
Some major production areas include: orange interior with no seeds; mild,
sweet flavor.
Tangerines:
Dancy – Pebbly, red-orange skin; easy
Arizona to peel. Deep orange interior with some
• • • • • • • • • •
seeds; sweet, mellow flavor.
California
• • • • • • • • • • Fairchild – Pebbly, deep orange skin;
Florida easy to peel. Bright orange interior with
• • • • • • • • some seeds.
Australia
• • • Honey – Smooth, yellow-orange skin;
Tangelo
easy to peel. Deep orange interior with
Mexico some seeds; sweet, rich flavor.
• • •
South Africa Sunburst – Smooth skin, deep red
• • • • • orange; easy to peel. Deep orange juicy Ordering Specifications
Spain interior with some seeds.
• • • • • • Common packaging:
Pixie mandarin: California Tangelos (cross between Arizona/California:
• • • a grapefruit and a tangerine): 28- and 40-lb. cartons
Minneola – Large fruit with knob-like 5- and 8-lb. specialty cartons
NOTE: Another major production area formation at the stem end. Deep red- 3- and 5-lb. bags
includes Japan. orange skin with a texture that ranges
from smooth to slightly pebbled. Bright Pixie: 18-lb. bulk containers
orange interior with few, if any, seeds
Variety/Type Descriptions and tart-sweet flavor. Florida:
43-lb. 4/5-bushel cartons
Mandarins: Orlando – Flat, round, and rather large 30-lb. ½-bushel cartons
Afourer – Oblate, medium sized fruit. fruit with orange, slightly pebbled, tight- 3-, 4-, and 5-lb. bags
Deep orange-colored skin. Easy to peel with fitting skin. Light orange interior with
an intensely rich flavor. Virtually seedless. few seeds. Grades:
Fancy
Clementine – There are numerous Tangor (cross between Choice
clementine varieties. Most offer a deep a mandarin and an orange):
orange-colored skin which is easy to peel Royal – Resembles an orange with Differences between grades are based
and an orange interior with virtually no rounder and larger shape than other primarily on external appearance.
seeds (seediness dependent on variety). tangerines. Deep, red-orange slightly
rough skin; easy to peel. Light orange NOTE: The above grades apply to all
Pixie – A cross between a King interior with some seeds; spicy, tart- mandarins/tangerines/tangelos/tangors.
mandarin and Dancy mandarin, fruit sweet flavor. Additional grades are given to Florida fruit.
are small, firm, sweet, and juicy with a
bumpy pale orange to yellowish-orange Temple – Medium-large fruit, Sizes:
rind; short broad neck. They are easily averaging about 2¾ - 3 inches in California/Arizona:
peeled and almost always seedless. Also diameter. The fruit is slightly flattened in Medium, large, jumbo, mammoth,
called a Pixie tangerine. Fruit should shape and may have a short, wrinkled colossal, and super colossal
have a dull orange color and feel plump, neck. Rind color at maturity is a deep
uniform, and slightly soft to the touch. reddish-orange. The flesh is a mild Florida:
orange color. Seeds usually number 64-, 80-, 100-, 120-, 150-, and 176-
between 15 and 20 per fruit. count per 43-lb. carton
Mandarin
48
Produce Marketing Association
Mandarins/Tangerines/Tangelos/Tangors
Equivalents Nutrition Tangelo**
Serving Size 1 medium Tangelo (96g)
5 medium Pixie mandarins = Tangerine*
approximately 2 cups or 16 oz. Serving Size 1 medium Tangerine (109g) Amount Per Serving % Daily Value
Calories 45
Amount Per Serving % Daily Value Calories from Fat 0
Total Fat 0g .................................... 0%
Receiving and Inspecting Calories 50
Calories from Fat 5 Saturated Fat 0g ......................... 0%
Total Fat 0.5g ................................. 1% Cholesterol 0mg ............................. 0%
Look for fruit with peel color and texture Sodium 0mg .................................. 0%
that is characteristic of the particular Saturated Fat ............ (Not Available)
Cholesterol 0mg ............................. 0% Total Carbohydrate 11g .................. 4%
variety. A good quality mandarin should Dietary Fiber 2g .......................... 9%
also be heavy for its size. Avoid fruit with Sodium 0mg .................................. 0%
Total Carbohydrate 13g .................. 4% Sugars 9g
soft spots, water-soaked spots, or mold. Protein 1g
Dietary Fiber 3g ........................ 12%
Sugars 8g Vitamin A ........................................ 4%
Protein 1g Vitamin C ...................................... 90%
Storing and Handling Vitamin A ........................................ 0% Calcium .......................................... 4%
Vitamin C ...................................... 50% Iron ................................................. 0%
Temperature/humidity Calcium .......................................... 4%
recommendations for short-term Iron ................................................. 0%
**These values have not been adopted or approved by FDA. They
have been obtained from USDA's Handbook 8, or other databases
storage of 7 days or less: developed by PMA and its members. While PMA believes use of
non–FDA-approved data should not result in FDA regulatory action,
45-50 degrees F/7-10 degrees C *These values are based on the proposal published by FDA in the
such a result can never be assured. Consultation with company
Federal Register of March 20, 2002. While PMA believes that use of
85-95% relative humidity these data should not result in FDA regulatory action, such a result
counsel is suggested before the data is used in conjunction with the
marketing of specific products.
can never be assured. Consultation with Company counsel is
suggested before the data is used in conjunction with the marketing
Pixie mandarin: 45-48 degrees F/7-8 of specific products.
degrees C
Troubleshooting
Retail display tips: Mandarin**
Water sprinkle: No Serving Size 1 medium Mandarin (84g) Soft, spongy texture; increased decay:
Top ice: No These are indications of chill injury and
Amount Per Serving % Daily Value old fruit. To prevent chill injury, do not
Ethylene production/sensitivities: Calories 35 store fruit below 38 degrees F/
Produces ethylene: Yes–very low Calories from Fat 0 3 degrees C.
Sensitive to ethylene exposure: Yes Total Fat 0g .................................... 0%
Saturated Fat 0g ......................... 0% Decay; loss of flavor:
Storing tips: Cholesterol 0mg ............................. 0% This is an indication of age. For best
Keep mandarins, tangerines, tangelos, Sodium 0mg .................................. 0% quality, inspect fruit carefully upon
and tangors away from ethylene- Total Carbohydrate 9g .................... 3% arrival; do not hold for extended periods
producing fruits and ripening rooms. Dietary Fiber 2g .......................... 8% of time.
Sugars 7g
Handling tips: Protein 1g Bruising:
Handle fruit with care to prevent Vitamin A ...................................... 15% Mandarins, tangerines, tangelos, and
bruising. Do not drop containers on Vitamin C ...................................... 45% tangors are susceptible to bruising if
floor or dump fruit. Calcium .......................................... 2% handled roughly. To prevent bruising,
Iron ................................................. 0% keep handling to a minimum; do not
drop containers on floor or dump fruit.
Deterioration of flesh:
Deterioration may occur if fruit is stored
at high temperature. For best quality,
store at 45-50 degrees F/7-10 degrees C.
Tangerine 49
Produce Marketing Association
Mangoes
Availability Storing and Handling
Some major production areas include: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
Ripe: 45-50 degrees F/7-10 degrees C
Florida 85-95% relative humidity
• • • • • For ripening: 55-70 degrees F/
13-21 degrees C
Imports
• • • • • • • • • • • • 85-95% relative humidity
50
Produce Marketing Association
Melogolds
Availability Storing and Handling
A major production area includes: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
Store at 47-48 degrees F/8 degrees C
California 75-85% relative humidity
• • • • • •
Retail display tips:
Water sprinkle: No
Variety/Type Descriptions Top ice: No
51
Produce Marketing Association
Melons
Availability Storing and Handling
Temperature/humidity
recommendations for short-term
U.S. storage of 7 days or less:
• • • • 60-65 degrees F/16-18 degrees C
Imports 85-95 % relative humidity
• • • • •
Juan Canary: 45-50 degrees F/
7-10 degrees C
Variety/Type Descriptions 85-95% relative humidity
52
Produce Marketing Association
Melons
Varieties Varieties
Casaba: Persion:
Juan Canary:
53
Produce Marketing Association
Nectarines
Availability Ordering Specifications
Some major production areas include: Common packaging:
Single-layer tray packs
2-layer tray packs
25-lb. volume-fill boxes
California
• • • • • • Grades:
U.S. Fancy
Washington U.S. Extra No. 1
• • • •
U.S. No. 1
Chile U.S. No. 2
• • • •
NOTE: Not all nectarines are graded.
Ungraded nectarines are called
Variety/Type Descriptions “unclassified.”
• Early-season varieties
(before July 1) – 6 weeks
• Mid-season varieties
(July-August) – 4 weeks
• Late-season varieties
(September and beyond) – 2 weeks
54
Produce Marketing Association
Nectarines
Nutrition*
Serving Size 1 medium Nectarine (140g)
Troubleshooting
Bruised skin or flesh:
Nectarines may bruise from rough
handling. To prevent bruising, keep
handling to a minimum; do not drop
shipping containers on the floor.
Shriveling:
Nectarines may lose moisture and
shrivel if they are exposed to drafts. To
maintain good quality, keep nectarines
at a relative humidity of 85-95% during
transport and storage.
Flesh breakdown:
This is an indication of freeze injury.
Flesh breakdown does not appear until
after fruit thaws. To prevent freeze
injury, do not store nectarines below 30
degrees F/-1 degree C.
55
Produce Marketing Association
Nuts
Availability Variety/Type Descriptions
Almond – The predominant variety in
California is Nonpariel; others include
Nuts Butte, Carmel, Fritz, Mission, Monterey,
• • • • • • • • • • • • Neplus, and Price. Tear drop-shaped,
cinnamon-brown kernel with medium to
light brown shell. Almonds are available
Some major production areas include:
as in-shell, whole shelled, sliced,
slivered, diced, and chopped.
Almonds: California
Brazil Nut – Solid white kernel with
Brazil Nuts: Brazil
three-sided dark brown, rough shell.
Filberts: Oregon, Washington, and
Filbert – Also called hazelnut. Small
Turkey
amber kernel with acorn-shaped
brownish-orange, smooth shell.
Ordering Specifications
Macadamia Nuts: California, Australia,
Guatemala, Hawaii, South Africa Common packaging:
Macadamia Nut – Marble-sized and In-shell nuts:
golden-brown, macadamia nuts have an Bulk cartons of various weights
Peanuts: Alabama, Georgia, North
extremely hard shell. The meat is Peanuts: Polypropulene tote bags and
Carolina, Oklahoma, Virginia
creamy, buttery, and sweet. mesh bags
Pecans: Georgia, New Mexico, Texas,
Mixed Nuts – Mixture of in-shell nuts In-shell pistachios are available in cello
Mexico
including Almonds, Brazil Nuts, Filberts, packages and jars of various weights.
Pecans, and Walnuts.
Pistachios: California, Turkey
Shelled nuts:
Peanut – Varieties include Virginia, Cans, cello packages, and jars of
Walnuts: California
Spanish, Valencia, and Runner. Small, various weights
NOTE: Other major production areas oval-shaped kernel with light brown to Peanuts: Bulk cartons, tote bags, and
include Florida and South Carolina. pinkish-red paper cover. Hour-glass- burlap bags
shaped shell usually holds 2 to 3 kernels,
depending on the variety. Peanuts are
Grades:
available in-shell, shelled, or roasted.
Almonds (in-shell):
U.S. No. 1
Pecan – Medium-brown kernel with
U.S. No 1 Mixed
oval, light brown shell.
U.S. No. 2
U.S. No. 2 Mixed
Pistachio – Small oval-shaped, thin
tan shell that is split open at one end;
Almonds (shelled):
kernel inside is greenish-tan. Some
U.S. Fancy
pistachios may be dyed red. Pistachios
U.S. Extra No. 1
are available in-shell or shelled, salted or
U.S. No. 1
unsalted, and raw.
U.S. Select Sheller Run
U.S. Standard Sheller Run
Walnut – Varieties include Eureka,
U.S. No. 1 Whole and Broken
Franquette, Hartley, and Payne. Hard,
U.S. No. 1 Pieces
golden-yellow shell with slightly rough
texture. Kernel inside ranges in color
Brazil Nuts (in-shell):
from extra light amber to amber.
U.S. No. 1
Walnuts are available in-shell, shelled as
whole, half kernels, chopped, and in
Mixed Nuts (in-shell almonds, Brazil
diced kernels of various sizes.
nuts, filberts, pecans, walnuts):
U.S. Extra Fancy
U.S. Fancy
U.S. Commercial or U.S. Select
56
Produce Marketing Association
Nuts
Peanuts (shelled Spanish):
U.S. No. 1 Spanish
Receiving and Inspecting Nutrition*
U.S. Spanish Splits Avoid nuts with moldy or rancid kernels. Dried Almonds
U.S. No. 2 Spanish Serving Size 1 ounce Dried Almond (28g)
In-shell nuts should be clean and free of
Peanuts (shelled Virginia): severely damaged or cracked shells. Amount Per Serving % Daily Value
U.S. Extra Large Virginia Calories 160
U.S. Medium Virginia NOTE: Pistachio shells are naturally split Calories from Fat 130
U.S. No. 1 Virginia open at one end. Total Fat 14g ................................ 22%
U.S. Virginia Splits Saturated Fat 1g ......................... 6%
U.S. No. 2 Virginia Macademia nut shells should be smooth Cholesterol 0mg ............................. 0%
and light brown. Avoid shells with black Sodium 0mg .................................. 0%
Peanuts (shelled Runner): spots or other blemishes. If shelled, Total Carbohydrate 6g .................... 2%
U.S. No. 1 Runner macadamia nuts should smell fresh and Dietary Fiber 3g ........................ 13%
U.S. Runner Splits show no signs of rancidity. Sugars 1g
U.S. No. 2 Runner Protein 6g
Peanuts must meet USDA specifications Vitamin A ........................................ 0%
Pistachios (in-shell): with regard to grading, foreign material, Vitamin C ........................................ 0%
U.S. Fancy moisture, and aflotoxin. Calcium .......................................... 8%
U.S. Extra No. 1 Iron ................................................. 6%
U.S. No. 1
U.S. Select
Storing and Handling Brazil Nuts
Pistachios (shelled): Serving Size 1 ounce Brazil Nuts (28g)
U.S. Fancy Temperature/humidity
U.S. Extra No. 1 recommendations for short-term Amount Per Serving % Daily Value
U.S. No. 1 storage of 7 days or less: Calories 200
32-36 degrees F/0-2 degrees C Calories from Fat 170
Walnuts (in-shell): 90-98% relative humidity (if nuts are Total Fat 19g ................................ 30%
U.S. No. 1 packaged in moisture-proof containers) Saturated Fat 8g ....................... 39%
U.S. No. 2 Cholesterol (Not Available)
U.S. No. 3 Macademia nuts: 55-60 degrees F/12- Sodium 0mg .................................. 0%
15 degrees C Total Carbohydrate 3g .................... 1%
Walnuts (shelled): Dietary Fiber 2g .......................... 8%
U.S. No. 1 NOTE: Reduce relative humidity to 60- Sugars 1g
U.S. Commercial 65% for bulk nuts. Protein 4g
Vitamin A ........................................ 0%
NOTE: Not all nuts are graded. Retail display tips: Vitamin C ........................................ 0%
Ungraded nuts are called “unclassified.” Water sprinkle: No Calcium .......................................... 4%
Top ice: No Iron ................................................. 6%
Sizes:
Pistachios: Ethylene production/sensitivities:
Colossal = Less than 18 per ounce Produces ethylene: No Filberts
Extra Large = 18-20 per ounce Sensitive to ethylene exposure: No Serving Size 1 ounce Filberts (28g)
Large = 21-25 per ounce
Amount Per Serving % Daily Value
Medium = 26-30 per ounce Storing tips:
Calories 180
Small = More than 30 per ounce Nuts absorb moisture from the air easily
Calories from Fat 160
and become soggy. Nuts stored in bulk
Total Fat 17g ................................ 26%
containers should be frequently rotated
Saturated Fat 1.5g ...................... 6%
for optimum freshness. Nuts absorb
Cholesterol 0mg ............................. 0%
odors easily; keep away from foods with
Sodium 0mg .................................. 0%
strong odors.
Total Carbohydrate 5g .................... 2%
Dietary Fiber 3g ......................... 11%
Store nuts in a well-ventilated area; keep
Sugars 1g
shipping containers off the floor to
Protein 4g
prevent moisture absorption. Shelled
Vitamin A ........................................ 0%
nuts are more perishable than in-shell
Vitamin C ........................................ 2%
nuts.
Calcium .......................................... 4%
Iron ................................................. 8%
57
Produce Marketing Association
Nuts
Peanuts
Serving Size 1 ounce Peanuts (28g)
Walnuts
Serving Size 1 ounce Walnuts (28g)
Varieties
Amount Per Serving % Daily Value Amount Per Serving % Daily Value
Calories 160 Calories 190
Calories from Fat 130 Calories from Fat 170
Total Fat 14g ................................ 21% Total Fat 18g ................................ 28%
Saturated Fat 2g ....................... 10% Saturated Fat 1.5g ...................... 9% Almonds:
Cholesterol 0mg ............................. 0% Cholesterol 0mg ............................. 0%
Sodium 5mg .................................. 0% Sodium 0mg .................................. 0%
Total Carbohydrate 5g .................... 2% Total Carbohydrate 4g .................... 1%
Dietary Fiber 2g ........................ 10% Dietary Fiber 2g .......................... 8%
Sugars 1g Sugars 1g
Protein 7g Protein 4g
Vitamin A ........................................ 0% Vitamin A ........................................ 0%
Vitamin C ........................................ 0% Vitamin C ........................................ 0%
Calcium .......................................... 2% Calcium .......................................... 2%
Iron ................................................. 8% Iron ................................................. 4% Peanuts:
58
Produce Marketing Association
Oranges
Availability Grades:
Fancy
Some major production areas include: Choice
Florida:
4/5-bushel cartons
3-, 4-, 5-, 8-, 10-, and 14-lb. bags
Bins holding bulk or bagged product
Texas:
20- and 40-lb. cartons
4-, 5-, 8-, 10-, and 18-lb. bags
Bins holding bulk or bagged product
5-lb. and 18-lb. bulk cartons
59
Produce Marketing Association
Oranges
Nutrition*
Serving Size 1 medium Orange (154g)
Troubleshooting
Pitting of skin; discoloration:
This may be an indication of chill injury.
Oranges from Arizona and California are
more susceptible to chill injury. To
prevent damage from chilling, do not
store oranges below 38 degrees F/
3 degrees C.
Mold:
Molding may occur if orange containers
are stored directly on the floor. To
prevent molding, store orange
containers off the floor to prevent them
from becoming damp. Keep storage area
well-ventilated. Do not hold oranges for
long periods of time; the longer the
oranges are stored, the greater the
incidence of decay-causing fungi.
60
Produce Marketing Association
Oroblancos
Availability Storing and Handling
A major production area is: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
47-48 degrees F/8 degrees C
California 85-95% relative humidity
• • • • •
Retail display tips:
NOTE: Another production area is Israel. Water sprinkle: No
Top ice: No
Ethylene production/sensitivities:
Variety/Type Descriptions Produces ethylene: Yes–very low
Sensitive to ethylene exposure: Yes
Fruit is a cross between a grapefruit and
a pummelo. Sweet fruit flavor without Storing tips:
the bitterness of grapefruit, oroblanco Store oroblancos in a well-ventilated
are slightly larger and have a thicker
rind. They are nearly seedless.
place. Will keep refrigerated for up to
one month if properly stored and
Troubleshooting
temperature is kept at 47-48 degrees F/8 Pitting or browning of skin;
degrees C. watery breakdown of flesh:
Ordering Specifications These are indications of chill injury. To
Handling tips: prevent chill injury, do not store
Common packaging: Store cartons off the floor to prevent oroblanco below 47 degrees F/8 degrees C.
Single-layer 18-lb. cartons moisture accumulation.
5-lb. box of approximately five
Skin deterioration; flesh decay:
oroblancos
Exposure to ethylene may accelerate
Grades:
Nutrition skin deterioration and increase
fruit’s susceptibility to decay. For best
No U.S. grades given. Nutrition information for Oroblancos is not quality, keep oroblancos away
available in the data bases used by PMA. from ethylene-producing fruits and
ripening rooms.
Receiving and Inspecting
Select fruit heavy for size with smooth,
uniformly yellow rinds. Avoid fruit with
blemishes or soft spots, which may
indicate bruised pulp.
61
Produce Marketing Association
Papayas
Availability Storing and Handling
Some major production areas include: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
60-65 degrees F/16-18 degrees C
Hawaii 85-95% relative humidity
• • • • • • • • • • • •
Retail display tips:
Mexico
• • • • • • • • • • • • Water sprinkle: No
Top ice: No
Ethylene production/sensitivities:
Variety/Type Descriptions Produces ethylene: Yes–medium
Sensitive to ethylene exposure: Yes;
Varieties include Kapoho, Sunrise, and
ethylene promotes softening
Waimanalo. All are pear-shaped with a
smooth greenish-yellow skin that turns
yellow-orange as the fruit ripens. Papaya Handling Tips:
flesh is juicy with a sweet, melon-peach A papaya is ripe and ready to eat when it
yields to gentle palm pressure and the
Troubleshooting
flavor. Small black seeds fill the center
cavity. Flesh color ranges from deeper peel is approximately ¾ yellow to Pitting of skin; decay;
yellow-orange in color. Handle papayas
orange for the Sunrise variety to peach- failure to ripen; off flavor:
colored for the Kapoho variety. Some with care to avoid damage.
These are indications of chill injury. To
imported varieties exhibit red flesh color. prevent chill injury, do not store papayas
below 45 degrees F/7 degrees C.
Nutrition*
Ordering Specifications Serving Size ½ medium Papaya (152g)
Dark spots on skin:
Dark spots may be the result of damaged
Common packaging: fruit due to rough handling. For best
10-lb. cartons Amount Per Serving % Daily Value quality, handle papayas with care; do not
Calories 60 drop shipping containers on the floor.
Calories from Fat 0
Grades:
Total Fat 0g .................................... 0% Skin discoloration; hard flesh areas:
No U.S. grades given.
Saturated Fat 0g ......................... 0% This damage may be caused by excessive
Cholesterol 0mg ............................. 0% heat treatments (in temperature and/or
All papayas shipped from Hawaii to the U.S.
Sodium 0mg .................................. 0% duration) or a delay in cooling following
mainland are given a Hawaii No. 1 grade.
Total Carbohydrate 15g .................. 5% heat treatments that are required for
Dietary Fiber 3g ......................... 11% quarantine (insect control). For best
Sizes:
Sugars 9g quality, always inspect papayas carefully
6-, 8-, 10-, and 12-count
Protein 1g upon arrival.
Vitamin A ........................................ 8%
Vitamin C .................................... 160%
Equivalents Calcium .......................................... 4%
Iron ................................................. 0%
1 medium papaya = approximately ¼
pounds *These values have not been adopted or approved by FDA. They
have been obtained from USDA's Handbook 8, or other databases
1 medium papaya = approximately 2 developed by PMA and its members. While PMA believes use of
cups diced non–FDA-approved data should not result in FDA regulatory action,
such a result can never be assured. Consultation with company
1 medium papaya = approximately 1¼ counsel is suggested before the data is used in conjunction with the
to 1½ cups puree marketing of specific products.
Florida
• • • • • • • • •
New Zealand
Storing and Handling
• • • • •
Temperature/humidity
NOTE: Another major production area is recommendations for short-term
Columbia. storage of 7 days or less:
45-50 degrees F/7-10 degrees C
85-95% relative humidity
Variety/Type Descriptions
Retail display tips: Troubleshooting
Round to egg-shaped fruit with leathery, Water sprinkle: No
purple-brown skin. Skin darkens and Top ice: No Water-soaked spots; accelerated decay:
becomes wrinkled and brittle as fruit These are indications of chill injury. To
ripens. Pulp has a jelly-like consistency Ethylene production/sensitivities: prevent chill injury, do not store passion
with many crunchy seeds. Passion fruit Produces ethylene: Yes–high fruit below 45 degrees F/7 degrees C.
flavor is sweet-tart and lemony. Pulp and Sensitive to ethylene exposure: Yes
seeds are edible; may be eaten alone or
used as an ingredient in dessert toppings, Storing tips:
sauces, beverages, and jams or jellies. Passion fruits are high producers of
ethylene gas; keep separated from fruits
and vegetables that are sensitive to
Ordering Specifications ethylene and may be damaged by it.
Common packaging:
Single-layer tray packs holding various Nutrition*
counts
Bulk cartons Serving Size 8 Passion Fruit (144g)
63
Produce Marketing Association
Peaches
Availability NOTE: When stored at 32 degrees F/0
degrees C, peach varieties differ in their
Some major production areas include: average postharvest life as follows:
Handling tips:
Peaches bruise easily; handle with care.
64
Produce Marketing Association
Peaches
Nutrition*
Serving Size 1 medium Peach (147g)
Troubleshooting
Bruised skin:
Rough handling may cause bruising.
Handle peaches with care; do not drop
shipping containers on the floor.
General deterioration;
discoloration of flesh around stone:
Storing peaches at high temperature may
cause deterioration or flesh discoloration.
For best quality, store ripe fruit at 32-36
degrees F/0-2 degrees C. Do not hold ripe
peaches for extended periods.
Water-soaked appearance:
Nutrition* This may be an indication of freeze
injury. To prevent freeze injury, do not
Serving Size 1 medium Pear (166g) store pears below 29 degrees F/-1.5
degrees C.
Amount Per Serving % Daily Value
Calories 100
Comice:
Calories from Fat 10
Total Fat 1g .................................... 2%
Saturated Fat ............ (Not Available)
Cholesterol 0mg ............................. 0%
Sodium 0mg .................................. 0%
Total Carbohydrate 25g .................. 8%
Dietary Fiber 4g ......................... 16%
Sugars 17g
Protein 1g Forelle:
Vitamin A ........................................ 0%
Vitamin C ...................................... 10%
Calcium .......................................... 2%
Iron ................................................. 0%
Seckel:
67
Produce Marketing Association
Pepino Melons
Availability Receiving and Inspecting
Some major production areas include: Choose melons with a sweet,
honeysuckle-like aroma. Skin color of a
ripe Pepino melon should be pale yellow
with dull purple striping. Ripe melons
should also give to gentle pressure like a
California
• • • • • ripe plum. Avoid soft or bruised fruit.
Green skin color indicates unripe fruit.
New Zealand
• • • • •
Common packaging:
Single-layer tray packs
Nutrition
Grades:
No U.S. grades given. Nutrition information for Pepino Melons
is not available in the data bases used by
PMA.
68
Produce Marketing Association
Persimmons
Availability Storing and Handling
A major production area is: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
32-36 degrees F/0-2 degrees C
California 90-98% relative humidity
• • • •
Retail display tips:
Water sprinkle: No
Variety/Type Descriptions Top ice: No
69
Produce Marketing Association
Pineapples
Availability Receiving and Inspecting
Some major production areas include: Good quality pineapples should be
heavy for their size, well shaped, and
fresh looking with dark green crown
leaves. Shells should be dry and crisp
and range in color from greenish-brown
Hawaii
• • • • • • • • • • • • to golden brown. Color of shell does not
indicate ripeness or sugar content. Shell
Costa Rica color is determined by the amount of
• • • • • • • • • • • •
sun exposure during growing.
Honduras Pineapples with greenish-brown shells
• • • • • • • • • • • • may be just as ripe and sweet as those
Mexico with golden brown shells. Contrary to
• • • • • • • • • • • • popular belief, pineapples do not ripen
after harvesting. They are picked when
fully ripe. A ripe pineapple should have a
Variety/Type Descriptions distinctive aroma and a soluble solids
content of 12% or higher.
Smooth Cayenne – Predominant
variety sold commercially. Characterized
by a dry, crisp shell and dark green Storing and Handling Nutrition*
crown leaves. Shell color of a ripe
pineapple ranges from greenish-brown Temperature/humidity Serving Size 2 slices-3" diameter,
to golden brown. Shell color does not recommendations for short-term 3/4" thick Pineapple (112g)
indicate ripeness or sugar content. storage of 7 days or less:
Interior flesh is firm and light yellow 45-50 degrees F/7-10 degrees C Amount Per Serving % Daily Value
with a sweet to sweet-tart flavor. 85-95% relative humidity Calories 60
NOTE: Other varieties include Queen Calories from Fat 0
Retail display tips: Total Fat 0g .................................... 0%
and Red Spanish. Water sprinkle: No Saturated Fat 0g ......................... 0%
Top ice: No Cholesterol 0mg ............................. 0%
Sodium 10mg ................................. 0%
Ordering Specifications Ethylene production/sensitivities: Total Carbohydrate 16g .................. 5%
Produces ethylene: Yes–very low Dietary Fiber 1g .......................... 4%
Common packaging: Sensitive to ethylene exposure: No Sugars 13g
20-lb. single-layer cartons Protein 1g
40-lb. 2-layer cartons Handling tips: Vitamin A ........................................ 0%
Although pineapples have a tough- Vitamin C ...................................... 25%
Grades: looking exterior, they can bruise easily. Calcium .......................................... 2%
U.S. Fancy Handle fruit with care. Iron ................................................. 2%
U.S. No. 1
U.S. No. 2 *Based on information published by FDA.
71
Produce Marketing Association
Plums
Availability Ordering Specifications
Some major production areas include: Common packaging:
2-layer tray packs
28-lb. volume-fill containers
California
Grades:
• • • • • • U.S. Fancy
U.S. No. 1
Oregon U.S. Combination
• •
U.S. No. 2
Washington
• •
NOTE: Not all plums are graded.
Chile Ungraded plums are called
• • • • • “unclassified.” Differences between
grades are based primarily on external
appearance.
Variety/Type Descriptions
Sizes:
Plums range in shape from oblong to round 20-, 25-, 30-, 35-, 40-, 45-, 50-, 55-, 60-,
Storing and Handling
and flavors vary from sweet to slightly 65-, 70-, 80-, 90-, 100-, 120-, 140-, and
Temperature/humidity
tart. Availability of specific varieties 170- count
recommendations for short-term
depends on the season. Individual variety
seasons are short and often overlap. NOTE: Counts are based on the number
storage of 7 days or less:
Common plum varieties include: of plums in a 10-lb. sample of fruit. 32-36 degrees F/0-2 degrees C
90-98% relative humidity
Angeleno – Deep purple to black skin
Retail display tips:
and amber flesh.
Equivalents Water sprinkle: No
Black Amber – Deep black skin and Top ice: No
1 lb. fresh plums = 6 medium-size
amber flesh. plums Ethylene production/sensitivities:
1 lb. fresh plums = 2½ cups sliced Produces ethylene: Yes–high (Unripe
Black Beaut – Black skin with yellow 1 lb. fresh plums = 2 cups diced
to red flesh. fruit produces less ethylene.)
1 lb. fresh plums = 1¾ cups pureed Sensitive to ethylene exposure: Yes;
Casselman – Red and yellow skin with ethylene promotes ripening (softening).
orange flesh.
Receiving and Inspecting Storing tips:
Fortune – Bright red skin and yellow To ripen plums, hold at 55-70 degrees
flesh. Look for smooth, plump, and fairly firm F/13-21 degrees C. (Ethylene treatment
plums with coloring that is consistent at 100 ppm is required to ripen some
French Prune – Elongated shape; with the specific variety. Avoid plums plum varieties such as Casselman and
mottled red skin and yellow flesh. with punctured or discolored skins or Angeleno which produce very small
that appear shriveled, soft, or leaky. quantities of ethylene on their own.) A
Friar – Deep black skin and amber flesh. ripe plum should give to gentle pressure
at the tip end. Keep ripe plums away
Kelsey – Greenish-yellow skin and from fruits and vegetables that are
yellow-white flesh. sensitive to ethylene and may be
damaged by the gas.
Larry Ann – Bright red skin.
Handling tips:
Red Beaut – Bright red skin with Plums bruise easily; handle with care.
yellow flesh.
Troubleshooting
Flesh browning; mealy texture:
This is an indication of chill injury. To
prevent chill injury, do not store unripe
plums between 36-46 degrees F/2-8
degrees C. To ripen plums, hold at 55-70
degrees F/13-21 degrees C. Store ripe
fruit at 32-36 degrees F/0-2 degrees C.
73
Produce Marketing Association
Pomegranates
Availability Storing and Handling
A major production area is: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
32-36 degrees F/0-2 degrees C
California 90-98% relative humidity
• • • • •
Retail display tips:
Water sprinkle: No
Variety/Type Descriptions Top ice: No
74
Produce Marketing Association
Prickly Pears
Availability Storing and Handling
Some major production areas include: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
45-50 degrees F/7-10 degrees C
California 85-95% relative humidity
• • • • • • •
Retail display tips:
Mexico
• • • • Water sprinkle: No
Top ice: No
Ethylene production/sensitivities:
Variety/Type Descriptions Produces ethylene: No
Sensitive to ethylene exposure: No
Also called cactus pear. Barrel-shaped
fruit; size similar to an egg. Slightly
prickly, firm skin ranges in color from Handling tips:
green to dark red. Flesh inside is seedy Prickly pears are susceptible to bruising;
and meaty and ranges in color from dark handle with care. Troubleshooting
red to pale green, depending on the
variety. Prickly pear flavor is sweet and Bruising:
similar to watermelon; texture is soft Nutrition* Prickly pears bruise easily. Handle with
and slightly granular. Pulp only is edible; care and do not drop shipping
usually eaten as is or added to salads. Serving Size 1 Prickly Pear (103g) containers on the floor.
May also be used as an ingredient in
jellies, marmalades, or sauces. Amount Per Serving % Daily Value Brown discoloration of skin;
Calories 40 water-soaked spots:
Calories from Fat 5 These are indications of chill injury. To
Ordering Specifications Total Fat 0.5g ................................. 1%
Saturated Fat 0g ......................... 0%
prevent chill injury, do not store prickly
pears below 41 degrees F/5 degrees C.
Common packaging: Cholesterol 0mg ............................. 0%
Tray packs Sodium 5mg .................................. 0%
Bulk cartons Total Carbohydrate 10g .................. 3%
Dietary Fiber 4g ........................ 15%
Sugars (Not Available)
Grades:
Protein 1g
No U.S. grades given.
Vitamin A ........................................ 2%
Vitamin C ...................................... 25%
Calcium .......................................... 6%
Receiving and Inspecting Iron ................................................. 2%
Good-quality prickly pears should be *These values have not been adopted or approved by FDA. They
have been obtained from USDA's Handbook 8, or other databases
tender and well-colored. Avoid moldy developed by PMA and its members. While PMA believes use of
fruit or fruit with soft spots. Prickly non–FDA-approved data should not result in FDA regulatory action,
such a result can never be assured. Consultation with company
pears are ready to eat when they are counsel is suggested before the data is used in conjunction with the
slightly soft, but not mushy. marketing of specific products.
75
Produce Marketing Association
Pummelos
Availability Storing and Handling
Some major production areas include: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
45-50 degrees F/7-10 degrees C85-95%
California relative humidity
• •
Retail display tips:
Florida
• • • Water sprinkle: No
Top ice: No
Ethylene production/sensitivities:
Variety/Type Descriptions Produces ethylene: Yes–very low
Sensitive to ethylene exposure: Yes
Also called Chinese grapefruit. Round to
pear-shaped fruit; similar in appearance
to grapefruit, but larger. Smooth skin Storing tips:
ranges from greenish-yellow to yellow. A Store pummelos in a well-ventilated
layer of white pulp just beneath the skin placed. Keep away from ethylene- Troubleshooting
is very thick. Pummelo flesh is firm and producing fruits and ripening rooms.
varies in color from white to dark pink. Brown discoloration of skin;
Some pummelos contain seeds, others Handling tips: increased decay:
are seedless. Pummelo flavor is similar Keep cartons off the floor to prevent These are indications of chill injury. To
to grapefruit, but sweeter and less moisture accumulation. prevent chill injury, do not store
acidic. Juice content is typically less than pummelos below 45 degrees F/
a grapefruit. Pummelos may be halved 7 degrees C.
or sectioned and eaten as is or added to Nutrition*
fruit salads or desserts.
Serving Size ¼ Pummelo (152g)
76
Produce Marketing Association
Quinces
Availability Storing and Handling
A major production area is: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
32-36 degrees F/0-2 degrees C
California 90-98% relative humidity
• • • • • •
Retail display tips:
Water sprinkle: No
Variety/Type Descriptions Top ice: No
77
Produce Marketing Association
Raspberries
Availability Storing and Handling
Some major production areas include: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
32-36 degrees F/0-2 degrees C
California 90-98% relative humidity
• • • • • • •
Retail display tips:
Oregon
• • • Water sprinkle: No
Top ice: No
Washington
• • •
Ethylene production/sensitivities:
Chile Produces ethylene: Yes–very low
• • • • • Sensitive to ethylene exposure: No
Europe
• • Handling tips:
Mexico Raspberries are highly perishable and
• • should be used within 1-2 days after
arrival. Handle berries with care to
Troubleshooting
New Zealand, Australia
• • • • • prevent damage. Leaking; deterioration:
Berries may leak or begin to deteriorate
if they are mishandled. For best quality,
Variety/Type Descriptions Nutrition* handle berries with care; do not drop
shipping containers on the floor.
Red raspberry varieties include Meeker, Serving Size 1 cup Raspberries (123g)
Willamette, Amity, Heritage, and Sweet Decay:
Briar. Golden raspberries are also Amount Per Serving % Daily Value Raspberries may decay if they are
available in limited supplies. Due to Calories 60 allowed to stand at room temperature.
varietal differences the appearance of Calories from Fat 5 Keep raspberries properly refrigerated
red raspberries can vary from dull and Total Fat 0.5g ................................. 1% until ready to use or display.
dark to bright and shiny. Saturated Fat 0g ......................... 0%
Cholesterol 0mg ............................. 0% Product breakdown:
Sodium 0mg .................................. 0% Raspberries are sensitive to even light
Ordering Specifications Total Carbohydrate 14g .................. 5%
Dietary Fiber 8g ........................ 33%
freezing. To prevent this, do not store
raspberries below 30 degrees F/
Sugars 6g -1 degree C.
Common packaging:
Protein 1g
5-lb. boxes holding 12 6-oz. or 9 8-oz.
Vitamin A ........................................ 4%
containers
Vitamin C ...................................... 50%
6-lb. boxes holding 12 8-oz. containers
Calcium .......................................... 2%
9-lb. boxes holding 24 6-oz. containers
Iron ................................................. 4%
Grades: *These values have not been adopted or approved by FDA. They
U.S. No. 1 have been obtained from USDA's Handbook 8, or other databases
developed by PMA and its members. While PMA believes use of
U.S. No. 2 non–FDA-approved data should not result in FDA regulatory action,
such a result can never be assured. Consultation with company
counsel is suggested before the data is used in conjunction with the
Note: Not all raspberries are graded. marketing of specific products.
Ungraded berries are called
“unclassified.” Differences between
grades are based primarily on external
appearance.
78
Produce Marketing Association
Strawberries
Availability Receiving and Inspecting
Some major production areas include: Strawberries should be plump and firm with
a bright red color and natural shine. Caps
should be fresh, green, and intact. Avoid
strawberries with green or white color, or
those that appear mushy, shriveled, or leaky.
California
• • • • • • • • • • •
Florida
• • • • • Storing and Handling
Mexico Temperature/humidity
• • • • • • • • •
recommendations for short-term
NOTE: Other major production areas storage of 7 days or less:
include New York, Pennsylvania, and 32-36 degrees F/0-2 degrees C
Oregon. 90-98% relative humidity
Ethylene production/sensitivities:
Variety/Type Descriptions Produces ethylene: Yes–very low
Sensitive to ethylene exposure: No
Egg-shaped fruit with pointed end.
Smooth skin is glossy and ranges in
color from golden-yellow to scarlet. Handling tips:
Golden apricot-colored flesh contains Handle tamarillos with care to avoid
seeds; flavor is somewhat bitter, tart, bruising. Troubleshooting
and tomato-like. Tamarillo texture is
meaty. Tamarillos must be peeled and Pitting of skin; discoloration:
are best when cooked (sauces, chutneys, Nutrition These are indications of chill injury. To
relishes). prevent chill injury, do not store tamarillos
Nutrition information for Tamarillos is below 45 degrees F/7 degrees C.
not available in the data bases used by
Ordering Specifications PMA.
Common packaging:
Single-layer tray packs
Bulk cartons
Grades:
No U.S. grades given.
80
Produce Marketing Association
Tamarinds
Availability Storing and Handling
Some major production areas include: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
45-50 degrees F/7-10 degrees C
Florida 85-95% relative humidity
• • • • • • •
Retail display tips:
Haiti
• • • • • Water sprinkle: No
Top ice: No
Mexico
• • • • • • • • • • • •
Ethylene production/sensitivities:
New Mexico Produces ethylene: No
• • • • • Sensitive to ethylene exposure: No
NOTE: Other major production areas
include Jamaica and Granada. Storing tips:
For best quality, place tamarinds in
vented plastic bags or boxes with plastic
liners during storage.
Troubleshooting
Variety/Type Descriptions Cracked or crumbled pods:
Handling tips: Tamarind pods are brittle and very
Also called tamarindo. Brittle brown
Tamarind pods are brittle and can crack susceptible to cracking or crumbling.
shells shaped like plump string beans.
easily. Keep handling to a minimum. Keep handling to a minimum; do not
Pulp inside is soft and brown; contains
medium-sized seeds. Pulp flavor is a stack or pile product. Maintain humidity
cross between apricots and dates and is level of 85-95% during storage.
also somewhat lemony. Texture is soft Nutrition*
and slightly dry. Pulp may be eaten
uncooked or used as an ingredient in Serving Size 25 Tamarinds (50g)
chutneys and curried dishes.
Amount Per Serving % Daily Value
Calories 120
Calories from Fat 0
Ordering Specifications Total Fat 0g .................................... 0%
Saturated Fat 0g ......................... 0%
Common packaging:
Cholesterol 0mg ............................. 0%
Bulk cartons
Sodium 15mg ................................ 1%
Film bags
Total Carbohydrate 31g ................ 10%
Dietary Fiber 3g ........................ 10%
Grades: Sugars (Not Available)
No U.S. grades given. Protein 1g
Vitamin A ........................................ 0%
Vitamin C ........................................ 2%
Receiving and Inspecting Calcium .......................................... 4%
Iron ................................................. 8%
Good quality tamarind pods should be
whole with few cracks. Avoid crumbled *These values have not been adopted or approved by FDA. They
have been obtained from USDA's Handbook 8, or other databases
product. developed by PMA and its members. While PMA believes use of
non–FDA-approved data should not result in FDA regulatory action,
such a result can never be assured. Consultation with company
counsel is suggested before the data is used in conjunction with the
marketing of specific products.
81
Produce Marketing Association
Tomatillos
Availability Storing and Handling
Some major production areas include: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
45-50 degrees F/7-10 degrees C
California 85-95% relative humidity
• • • • • • • • • • • •
Retail display tips:
Mexico
• • • • • • • • • • • • Water sprinkle: No
Top ice: No
Ethylene production/sensitivities:
Variety/Type Descriptions Produces ethylene: No
Sensitive to ethylene exposure: No
Small round fruit covered with a
parchment-like green husk. Fruit
resembles a green Cherry tomato. Green Storing tips:
flesh contains tiny seeds; solid texture. Keep tomatillos dry and well ventilated
Tomatillo flavor is lemony and slightly during storage. Troubleshooting
acidic. Husks must be removed before
using. Tomatillos may be used cooked Handling tips: Pitting; discoloration; increased decay:
(stews, casseroles) or uncooked Handle tomatillos with care to minimize These are all indications of chill injury.
(chopped into salads, guacamole, cold bruising. To prevent chill injury, do not store
soups, and sandwiches). tomatillos below 45 degrees F/
7 degrees C.
Nutrition*
Ordering Specifications Serving Size 2 medium Tomatillos (68g)
Common packaging:
10-lb. bulk cartons Amount Per Serving % Daily Value
Prepackaged containers Calories 20
Calories from Fat 5
Grades: Total Fat 0.5g ................................. 1%
No U.S. grades given. Saturated Fat 0g ......................... 0%
Cholesterol 0mg ............................. 0%
Sodium 0mg .................................. 0%
Total Carbohydrate 4g .................... 1%
Receiving and Inspecting Dietary Fiber 1g .......................... 5%
Sugars (Not Available)
Good quality tomatillos should be firm Protein 1g
and dry with clean, close-fitting husks. Vitamin A ........................................ 2%
Avoid soft tomatillos or those that Vitamin C ...................................... 15%
exhibit black discoloration or mold. Calcium .......................................... 0%
Iron ................................................. 2%
82
Produce Marketing Association
Tomatoes
Availability Ripening Progression Round/Globe
83
Produce Marketing Association
Tomatoes
Storing and Handling Nutrition*
Temperature/humidity Serving Size 1 medium Tomato (148g)
recommendations for short-term
storage of 7 days or less: Amount Per Serving % Daily Value
Ripe and mature green: 60-65 degrees Calories 35
F/16-18 degrees C Calories from Fat 5
85-95% relative humidity Total Fat 0.5g ................................. 1%
Saturated Fat ............ (Not Available)
Retail display tips: Cholesterol 0mg ............................. 0%
Water sprinkle: No Sodium 5mg .................................. 0%
Top ice: No Total Carbohydrate 7g .................... 2%
Dietary Fiber 1g .......................... 4%
Ethylene production/sensitivities: Sugars 4g
Produces ethylene: Protein 1g
Mature green: Yes–low Vitamin A ...................................... 20%
Ripe: Yes–medium Vitamin C ...................................... 40%
Calcium .......................................... 2%
Sensitive to ethylene exposure: Iron ................................................. 2%
Mature green: Yes
*These values are based on the proposal published by FDA in the
Ripe: No Federal Register of March 20, 2002. While PMA believes that use of
these data should not result in FDA regulatory action, such a result
can never be assured. Consultation with Company counsel is
Storing tips: suggested before the data is used in conjunction with the marketing
of specific products.
To delay ripening of mature green
tomatoes, store at 55-60 degrees F/
13-16 degrees C. Tomatoes are very
susceptible to chill injury and should not Troubleshooting
be stored below 50 degrees F/
10 degrees C. If ripe tomatoes must be Decay; softening; loss of flavor; failure
placed in a cooler, wrap boxes in of mature greens to ripen properly:
thermal blankets and store near the These are indications of chill injury. To
cooler door to reduce the possibility of prevent chill injury, do not store
chill injury. Keep unripe tomatoes out of tomatoes below 50 degrees F/
direct sunlight. 10 degrees C. Moisture accumulation on
or in containers during storage may also
Handling tips: promote product decay. Store containers
Tomatoes are delicate and can bruise off the floor to keep them from getting
easily which may promote spoiling. damp. Maintain moderate air circulation
Handle tomatoes with care; do not drop and inspect tomatoes daily during
containers on the floor or dump storage.
tomatoes. Store and display tomatoes
stem-end up to help preserve quality. Bruising:
Tomatoes bruise easily and may
eventually spoil. To prevent bruising and
possible spoilage, handle tomatoes with
care; do not drop shipping containers on
the floor.
84
Produce Marketing Association
Watermelons
Availability Receiving and Inspecting
Some major production areas include: A good quality watermelon should
exhibit shape and rind color that is
characteristic of its variety. All varieties
should be firm and symmetrical.
Watermelons should be ripe upon
California
• • • • arrival. They do not ripen after
harvesting. Ripe indicators include a
Florida dull rind, dried stem, and yellowish
• • • • • • • • • •
underside where the melon touched the
Georgia ground. A ripe watermelon will also
• • • produce a distinct hollow sound when
Texas thumped. Immaturity is indicated by a
• • • • • • • • shiny rind and a white, pale green, or
light yellow underside.
Mexico
• • • • • • • •
85
Produce Marketing Association
White Sapotes
Availability Storing and Handling
Some major production areas include: Temperature/humidity
recommendations for short-term
storage of 7 days or less:
Unripe: 60-65 degrees F/16-18 degrees C
California 85-95% relative humidity
• • • • • • Ripe: 45-50 degrees F/7-10 degrees C
90-95% relative humidity
Florida
• •
Retail display tips:
Water sprinkle: No
Top ice: No
Variety/Type Descriptions
Round fruit; size similar to an orange or
Ethylene production/sensitivities:
Produces ethylene: Yes
grapefruit. Skin color ranges from bright
Sensitive to ethylene exposure: Yes
green to bright yellow; flesh is cream-
colored with a few flat seeds. White
sapote flavor is sweet and mild. Flavor of Storing tips:
Exposure to ethylene gas may cause
Troubleshooting
specific varieties varies from fruity to
coconut or caramel-like. Texture of a accelerated ripening and softening. Bruising:
ripe Sapote is soft and somewhat juicy. White sapote skin is very thin and
Flesh only is edible; may be eaten plain Handling tips: susceptible to bruising. To prevent
or pureed and added to beverages or White sapotes bruise easily; handle with bruising, handle sapotes with care; do
used as an ingredient in baked goods. care. not drop shipping containers on the
floor.
86
Produce Marketing Association
Artichokes
Availability Receiving and Inspecting
Some major production areas include: Artichokes should be heavy for their
size, compact, and firm with soft green
color. Shape and color will vary
somewhat, depending on variety and
season. During spring, artichokes will be
California:
• • • • • • • • • • • • globe-shaped; during the summer and
fall, artichokes will be more conical with
Mexico: slightly flared petals. During winter,
• • • • • • • •
artichokes may exhibit a white blistered
or bronze appearance due to exposure to
frost. This cosmetic defect does not
Variety/Type Descriptions affect quality, and in fact, enhances the
nutty flavor of the artichoke. Avoid
Big Heart – Thornless, conical artichoke; artichokes that appear wilted, moldy,
green color with some purple tinge. Some significantly discolored, or woody.
frost damage may appear on petals
during winter which is only a cosmetic Nutrition*
defect. Good flavor and wide hearts.
Storing and Handling Serving Size 1 medium Artichoke (128g)
Desert Globe – Conical to round in shape;
green color. Thorns are less prominent Temperature/humidity recommendation Amount Per Serving % Daily Value
with this variety. Some frost damage may for short-term storage of 7 days or less: Calories 60
appear on petals during winter, which is 32-36 degrees F/0-2 degrees C Calories from Fat 0
only a cosmetic defect. Good edible petals 90-98% relative humidity Total Fat 0g .................................... 0%
with well-developed hearts. Saturated Fat 0g ......................... 0%
Retail display tips: Cholesterol 0mg ............................. 0%
Green Globe – Globe-shaped in winter Water sprinkle: Ok Sodium 120mg .............................. 5%
and spring; conical-shaped in summer Top Ice: Ok Total Carbohydrate 13g .................. 4%
and fall. Green color with some purple at Dietary Fiber 7g ........................ 28%
the base in summer. Thorns are more Ethylene production/sensitivities: Sugars 3g
prominent in summer and fall. Some frost Produces ethylene: No Protein 4g
damage may appear on petals during Sensitive to ethylene exposure: No Vitamin A ........................................ 4%
winter, which is only a cosmetic defect. Vitamin C ...................................... 25%
Good edible petals with heavy hearts. Handling tips: Calcium .......................................... 6%
Handle artichokes with care to avoid Iron ............................................... 10%
Imperial Star – Thornless; generally bruising.
*These values have not been adopted or approved by FDA. They
conical-shaped; seasonal variations will have been obtained from USDA's Handbook 8, or other databases
be rounded; glossy, green color; compact Preparation tips: developed by PMA and its members. While PMA believes use of
non–FDA-approved data should not result in FDA regulatory action,
appearance. Winter harvests may show Wash artichoke under running water. such a result can never be assured. Consultation with company
Pull off lower outer petals. Cut stems to counsel is suggested before the data is used in conjunction with the
frost damage on outer petals. This is a marketing of specific products.
cosmetic defect only. Frost tends to 1 inch or less. Snip off tips of petals.
enhance the flavor. Place in acidified water to preserve
green color. Cook by boiling, steaming,
microwaving, or sautéing. Troubleshooting
Ordering Specifications Wilting or molding:
Artichokes may wilt or become moldy if they
Common packaging: are stored under improper temperature and
22-lb. cartons humidity conditions. For best quality, maintain
a storage temperature of 32-36 degrees F/0-2
Grades: degrees C and a humidity level of 90-98%.
U.S. No. 1
U.S. No. 2 Significant discoloration:
This may indicate damage resulting from
Differences between grades are based rough handling. To prevent discoloration,
primarily on external appearance. handle artichokes with care.
California
• • • • • • • • • Storing and Handling
Temperature/humidity recommendation
Variety/Type Descriptions for short-term storage of 7 days or less:
50-55 degrees F/10-12 degrees C
Large pumpkin-shaped squash that is 85-95% relative humidity
flattened at both ends. Exterior color is a
gray/blue/green color and may even Retail display tips:
develop an orange tinge upon storing. Water sprinkle: No
Interior flesh is orange. Top ice: No
89
Produce Marketing Association
Baby Vegetables
Availability Ordering Specifications
Common packaging:
Cartons holding 12 to 24 bunches
Beets Cartons holding 100-count baby corn
• • • • • • • • • • • • 10-lb. cartons holding baby soft-shell squash
Bok Choy.
• • • • • • • • • • • • Grades:
Carrots No U.S. grades given.
• • • • • • • • • • • •
Cauliflower
• • • • • • • • • • • • Receiving and Inspecting
Corn
• • • • Like their larger counterparts, baby
vegetables should appear fresh and well
Kohlrabi colored. Green tops or blossoms should
• • • • • • • • • • • •
also be fresh and well colored. Avoid baby
Leeks vegetables that show signs of shriveling,
• • • • • • • • • • • • pitting, discoloration, or decay. Storing tips:
Soft Shell Squash Maintaining proper temperature and
• • • • • • • • • • • • humidity conditions during storage is
Turnips
• • • • • • • • • • • •
Storing and Handling critical for baby vegetables because
these items are more susceptible to
water loss, chill, and freeze injuries, and
NOTE: For major production areas, refer Temperature/humidity recommendation
physical damage than their larger
to specific commodity pages. for short-term storage of 7 days or less:
counterparts. Because of their increased
Beets, Bok Choy, Carrots, Cauliflower,
susceptibilities, baby vegetables should
Corn, Kohlrabi, Leeks and Turnips:
be used or displayed soon after
32-36 degrees F/0-2 degrees C
Variety/Type Descriptions 90-98% relative humidity
receiving. Do not hold for a long period
of time. Baby vegetables designated as
Common baby vegetables available sensitive to ethylene exposure should be
Soft-Shell Squash:
commercially include: kept away from ethylene-producing
45-50 degrees F/7-10 degrees C
fruits and ripening rooms.
85-95% relative humidity
Beets – Gold, red, stripes
Handling tips:
Bok Choy Retail display tips:
Handle baby vegetables with care to
Water sprinkle:
Carrots – French, round, white prevent physical damage. Do not drop
• Beets, Bok Choy, Carrots, Corn,
shipping containers on the floor.
Cauliflower – White, green, purple Kohlrabi, Leeks, and Turnips – Ok
• Cauliflower, and Soft-Shell Squash –
Corn No
Kohlrabi – Red, green Nutrition
Top ice:
Leeks • Beets, Carrots, Corn, Kohlrabi, Leeks Refer to individual commodity pages for
and Turnips – Ok Baby Vegetables’ nutrition information.
Soft-shell Squash – Green and yellow
zucchini, green and yellow summer, • Bok Choy, Cauliflower, and Soft-Shell
crookneck, pattypan, scallopini Squash – No
Turnips
Troubleshooting
Ethylene production/sensitivities:
Produces ethylene: No Refer to specific commodity pages.
Sensitive to ethylene exposure:
• Beets, Bok Choy, Carrots,
Cauliflower, Leeks, Soft-Shell Squash,
and Turnips – Yes
• Corn, Kohlrabi – No
90
Produce Marketing Association
Bamboo Shoots
Availability Receiving and Inspecting
A major production area includes: Look for shoots with no blemishes,
consistent color, and crisp texture.
91
Produce Marketing Association
Beans, Snap
Availability Receiving and Inspecting
Some major production areas include: Good quality snap beans should have
long, straight pods and be well colored.
They should also be free of decay or
blemishes and snap easily when bent.
California
• • • • • • •
Florida Storing and Handling
• • • • • • • • •
Temperature/humidity recommendation
Georgia
• • • • • • • for short-term storage of 7 days or less:
45-50 degrees F/7-10 degrees C
Mexico 85-95% relative humidity
• • • • •
NOTE: Other major production areas Retail display tips:
include New York, Oregon, and Wisconsin. Water sprinkle: No
Top ice: No
Troubleshooting
Ethylene production/sensitivities:
Variety/Type Descriptions Produces ethylene: No Pitting; russeting:
Green – Long, straight pods, green color. Sensitive to ethylene exposure: Yes These are indications of chill injury. To
Pods should snap easily when bent. prevent chill injury, do not store beans
Storing tips: below 41 degrees F/5 degrees C.
Yellow wax – Long, straight pods; Maintain moderate air circulation when
creamy to yellow color. Pods should storing beans. High air circulation may Loss of green color:
snap easily when bent. cause dehydration; low temperatures Green beans may lose their color if
may cause chill injury. For best quality, exposed to ethylene gas. For best quality,
Green and yellow wax beans are also keep storage time to a minimum, and store beans away from ethylene-
called string beans. separate beans from ethylene-producing producing fruits and ripening rooms.
fruits and ripening rooms.
Wilting; shriveling:
Snap beans may wilt or shrivel if stored
Ordering Specifications Nutrition* in areas with low humidity. For best
quality, maintain humidity level of 85-95%.
Common packaging:
15- to 22-lb. cartons Serving Size 3/4 cup cut Beans, Snap (83g)
Decay:
30-lb. bushel containers
Amount Per Serving % Daily Value Storing beans at high temperatures
Calories 20 combined with high humidity may
Beans, yellow wax:
Calories from Fat 0 promote rapid deterioration. Exposure
10-lb bulk
Total Fat 0g .................................... 0% to high temperatures may also cause
Saturated Fat 0g ......................... 0% rotting or mold. For best quality,
Grades:
Cholesterol 0mg ............................. 0% maintain storage temperatures of 45-50
U.S. Fancy
Sodium 0mg .................................. 0% degrees F/7-10 degrees C.
U.S. No. 1
U.S. Combination Total Carbohydrate 5g .................... 2%
U.S. No. 2 Dietary Fiber 3g ........................ 12%
Sugars 2g
Differences between grades are based Protein 1g
primarily on external appearance. Vitamin A ........................................ 4%
Vitamin C ...................................... 10%
Calcium .......................................... 4%
Iron ................................................. 2%
92
Produce Marketing Association
Beets
Availability Receiving and Inspecting
Some major production areas include: Choose small to medium-size beets with
firm, smooth skins and purple-red color.
Tops should be clean, fresh, and tender.
Avoid beets that are shriveled, soft, or
have rough or flabby skins.
California
• • • • • • • • • • • •
New Jersey
• • • • • • • • • • • Storing and Handling
New York Temperature/humidity recommendation
• • • • • • • • • • •
for short-term storage of 7 days or less:
Texas 32-36 degrees F/0-2 degrees C
• • • • • • •
90-98% relative humidity
Mexico
• • • • • • • • • • • • Retail display tips:
NOTE: Other major production areas Water sprinkle: Ok
include Colorado and Ohio. Top ice: Ok Troubleshooting
Ethylene production/sensitivities: Sprouting; decay:
Produces ethylene: No Beets may begin to sprout or decay if
Variety/Type Descriptions Sensitive to ethylene exposure: No they are stored at high temperatures. For
best quality, maintain storage
Dark purple-red round roots with
temperature of 32-36 degrees F/0-2
purple-red tops and large, dark green
leaves. Early or new-crop beets are Nutrition* degrees C. Low air circulation may also
promote decay; be sure to maintain
usually sold with tops attached; late-
Serving Size 1 Beet (82g) adequate air circulation while storing
crop beets are usually sold topped.
beets. Bunched beets are more
Amount Per Serving % Daily Value perishable than topped beets.
Some common varieties are Detroit,
Ruby, Crosby, and Early Wonder. Calories 35
Calories from Fat 0 Wilting:
Total Fat 0g .................................... 0% Beets may begin to wilt if stored in an
Saturated Fat 0g ......................... 0% area with low humidity. For best quality,
Ordering Specifications Cholesterol 0mg ............................. 0% maintain humidity level of 90-98%.
Sodium 65mg ................................ 3%
Common packaging: Total Carbohydrate 8g .................... 3% Rough, woody texture:
25- and 50-lb. sacks holding loose beets Dietary Fiber 2g .......................... 9% This may be an indication of age. For
Cartons holding 12 or 24 bunches Sugars 5g best quality, choose small to medium-
Protein 1g sized beets with tender, fresh green tops.
Grades: Vitamin A ........................................ 0% Small size usually indicates younger,
U.S. No. 1 Vitamin C ........................................ 6% more tender beets.
U.S. No. 2 Calcium .......................................... 2%
Iron ................................................. 4%
Differences between grades are based
primarily on external appearance. *These values have not been adopted or approved by FDA. They
have been obtained from USDA's Handbook 8, or other databases
developed by PMA and its members. While PMA believes use of
NOTE: Beets are graded as bunched, non–FDA-approved data should not result in FDA regulatory action,
with short-trimmed tops, and topped. such a result can never be assured. Consultation with company
counsel is suggested before the data is used in conjunction with the
marketing of specific products.
93
Produce Marketing Association
Belgian Endive
Availability Receiving and Inspecting
Some major production areas include: Look for uniformly shaped, firm heads
with compact leaves. Avoid Belgian
endive with open or green leaves.
California
• • • • • • • Storing and Handling
Belgium
• • • • • • • • • • • • Temperature/humidity recommendation
for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
Variety/Type Descriptions 90-98% relative humidity
94
Produce Marketing Association
Bitter Melons
Availability Storing and Handling
Some major production areas include: Temperature/humidity recommendation
for short-term storage of 7 days or less:
45-48 degrees F/ 7-8 degrees
85-95% relative humidity
California
• • • • • • Retail display tips:
Water sprinkle: No
Mexico
• • • • • • • • Top ice: No
Ethylene production/sensitivities:
Produces ethylene: Yes–very low when ripe
Variety/Type Descriptions Sensitive to ethylene exposure: Yes
Member of the squash family. Cucumber-
shaped melon with bumpy greenish-
Storing tips:
Keep bitter melon away from ethylene-
yellow skin. Flavor is mild and somewhat
producing fruits and ripening rooms.
bitter. Flavor is most delicate when melon
is green. As melon ripens, skin color turns Troubleshooting
yellowish-orange and flavor becomes
stronger. Skin is edible; spongy pulp and Nutrition* Water-soaked appearance; pitting;
seeds should be removed before using. accelerated decay:
Serving Size 1 cup Bitter Melon pieces These are indications of chill injury. To
(93g) prevent chill injury, do not store bitter
Ordering Specifications Amount Per Serving % Daily Value
melons below 34-36 degrees F/
1-2 degrees C.
Calories 15
Common packaging:
Calories from Fat 0 Yellowing; loss of green color:
10-lb. bulk cartons
Total Fat 0g .................................... 0% Bitter melons are sensitive to ethylene;
Saturated Fat 0g ......................... 0% exposure to the gas may cause yellowing
Grades:
Cholesterol 0mg ............................. 0% and loss of green color. For best quality,
No. U.S. grades given.
Sodium 0mg .................................. 0% keep bitter melons away from ethylene-
Total Carbohydrate 3g .................... 1% producing fruits and ripening rooms.
Dietary Fiber 3g ........................ 10%
Receiving and Inspecting Sugars (Not Available)
Protein 1g
Choose bitter melons with shiny, Vitamin A ........................................ 8%
greenish-yellow skins. Avoid melons Vitamin C .................................... 130%
with brown spots. Calcium .......................................... 2%
Iron ................................................. 2%
95
Produce Marketing Association
Black-eyed Peas
Availability Receiving and Inspecting
A major production area includes: Look for clean, unbroken skins with a
fresh smell and no slime.
96
Produce Marketing Association
Bok Choy
Availability Storing and Handling
Some major production areas include: Temperature/humidity recommendation
for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
90-98% relative humidity
California
• • • • • • • • • • • • Retail display tips:
Water sprinkle: Ok
Mexico
• • • • • • • • • • • • Top ice: No
Ethylene production/sensitivities:
Produces ethylene: No
Variety/Type Descriptions Sensitive to ethylene exposure: Yes
Bulb-like base with thick white stalks
and large, dark green leaves. Bok choy’s
Storing tips:
Keep bok choy away from ethylene-
mild flavor is similar to cabbage; texture
producing fruits and ripening rooms.
is tender-crisp. Bok choy is normally
cooked (stir-fried as a side dish or added Troubleshooting
to soups).
Nutrition* Wilting:
Bok choy is susceptible to wilting if
Ordering Specifications Serving Size 1 cup shredded Bok Choy (70g) stored in an area with low humidity. For
best quality, maintain humidity level of
Amount Per Serving % Daily Value 90-98%.
Common packaging:
Calories 10
30- to 70-lb. cartons and crates
Calories from Fat 0 Yellowing:
Total Fat 0g .................................... 0% Bok choy is sensitive to ethylene;
Grades:
Saturated Fat 0g ......................... 0% exposure to the gas may cause yellowing
No U.S. grades given.
Cholesterol 0mg ............................. 0% and loss of green color. Damage from
Sodium 45mg ................................ 2% ethylene is increased if bok choy is
Total Carbohydrate 2g .................... 1% stored in a warm area. To prevent
Receiving and Inspecting Dietary Fiber less than 1 gram .... 3% damage from ethylene gas, keep bok
Sugars 0g choy away from ethylene-producing
Good quality bok choy should exhibit Protein 1g fruits and ripening rooms. Maintain
clean, crisp stalks and fresh-looking Vitamin A ...................................... 40% storage temperature of 32-36 degrees F/
leaves. Avoid wilted or significantly Vitamin C ...................................... 50% 0-2 degrees C.
discolored product. Calcium .......................................... 8%
Iron ................................................. 4%
97
Produce Marketing Association
Boniatos
Availability Storing and Handling
A major production area includes: Temperature/humidity recommendation
for short-term storage of 7 days or less:
60-65 degrees F/16-18 degrees C
85-95% relative humidity
Florida.
• • • • • • • • • • • • Retail display tips:
Water sprinkle: No
Top ice: No
Variety/Type Descriptions Ethylene production/sensitivities:
Boniato is a tropical sweet potato. It is Produces ethylene: No
an oval to elongated tuber with scruffy Sensitive to ethylene exposure: Yes
skin that ranges in color from reddish-
brown to pink or purple. Flesh color Storing tips:
varies from white to light yellow and Store boniatos in a well-ventilated area.
exhibits a fluffier and drier texture than Keep boniatos away from ethylene-
regular sweet potatoes. Boniato flavor is producing fruits and ripening rooms. Troubleshooting
slightly sweet and chestnut-like.
Boniatos may be cooked like white or Decay; pitting; internal discoloration;
regular sweet potatoes. Also called Nutrition hard core when boniatos are cooked:
batata dulce or Cuban sweet potato. These are indications of chill injury. To
Nutrition information for Boniatos is not prevent chill injury, do not store
available in the data bases used by PMA. boniatos below 54 degrees F/
Ordering Specifications 12 degrees C.
98
Produce Marketing Association
Broccoli
Availability Storing and Handling
Some major production areas include: Temperature/humidity recommendation
for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
90-98% relative humidity
Arizona
• • • • • Retail display tips:
Water sprinkle: Ok
California
• • • • • • • • • • • • Top ice: Ok
99
Produce Marketing Association
Broccoli Raab
Availability Ordering Specifications
Some major production areas include: Common packaging:
20-lb. masters, bulk packed
Grades:
Arizona No U.S. grades given
• • • • • • • • • • • •
California
• • • • • • • • • • • • Receiving and Inspecting
New Jersey
• • • • • • • • • • • • Select firm, freshly-colored, small-
stemmed broccoli raab with relatively
Canada few buds and open flowers. Avoid wilted
• • • • • • • • • • • •
or yellowed leaves or stems.
100
Produce Marketing Association
Brussels Sprouts
Availability Storing and Handling
Some major production areas include: Temperature/humidity recommendation
for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
90-98% relative humidity
California
• • • • • • • • • • • • Retail display tips:
Water sprinkle: Ok
Mexico
• • • • Top ice: Ok
Ethylene production/sensitivities:
Produces ethylene: No
Variety/Type Descriptions Sensitive to ethylene exposure: Yes
Small, round heads with dark green,
compact leaves. Brussels sprouts
Storing tips:
Keep brussels sprouts away from
selection is based primarily on size and
ethylene-producing fruits and ripening
appearance.
rooms. Troubleshooting
Handling tips: Yellowing:
Ordering Specifications For best quality, brussels sprouts should Brussels sprouts may turn yellow if
be used shortly after receiving. Keep exposed to ethylene gas. To prevent
Common packaging: handling to a minimum to avoid bruising yellowing, keep away from ethylene-
25-lb. volume-fill boxes and decay. producing fruits and ripening rooms.
10-lb. cartons or flats holding 16 12-oz.
cello bags
Decay:
Grades: Nutrition* Brussels sprouts may decay if they are
stored at high temperatures or in an area
U.S. No. 1
Serving Size 4 Brussels Sprouts (76g) with low air circulation. For best quality,
U.S. No. 2
maintain storage temperature of 32-36
Amount Per Serving % Daily Value degrees F/0-2 degrees C and provide
NOTE: Not all brussels sprouts are
Calories 35 adequate air circulation.
graded. Ungraded product is called
Calories from Fat 0
“unclassified.” Differences between
grades are based primarily on external
Total Fat 0g .................................... 0% Loss of color; black speckling of leaves:
Saturated Fat 0g ......................... 0% This may be an indication of age. Do not
appearance.
Cholesterol 0mg ............................. 0% hold brussels sprouts for long periods of
Sodium 20mg ................................ 1% time. For best quality, use or display
Total Carbohydrate 7g .................... 2% soon after receiving.
Receiving and Inspecting Dietary Fiber 3g ........................ 12%
Sugars 2g Wilting:
Choose brussels sprouts that are fresh in Protein 3g Brussels sprouts may wilt if stored in an
appearance with good green color. Vitamin A ...................................... 15% area with low humidity. For best quality,
Texture should be firm, leaves compact, Vitamin C ..................................... 110% maintain a humidity level of 90-98%.
and butt ends clean. Avoid puffy, wilted, Calcium .......................................... 4%
or yellow sprouts. Iron ................................................. 6%
101
Produce Marketing Association
Cabbage
Availability Receiving and Inspecting
Some major production areas include: Good quality cabbage should be well
formed, fairly even colored and heavy
for its size. For Green and Red Cabbage,
leaves should be very compact and fairly
smooth. Savoy cabbage leaves should be
California
• • • • • • • • • • • • crinkled and less compact. Avoid
discolored or wilted cabbage.
Florida
• • • • • • • •
New York
• • • • • • • • • • • • Storing and Handling
Texas Temperature/humidity recommendation
• • • • • • • • • • • •
for short-term storage of 7 days or less:
Canada 32-36 degrees F/0-2 degrees C Green Cabbage
• • • • • • 90-98% relative humidity
Red Cabbage**
Retail display tips:
Variety/Type Descriptions Water sprinkle: Ok
Serving Size 1 cup shredded
Red Cabbage (70g)
Top ice: Ok
Green/Domestic – Round head, light Amount Per Serving % Daily Value
green compact leaves. Ethylene production/sensitivities: Calories 20 ...........................................
Produces ethylene: No Calories from Fat 0 ...............................
Red – Round head with compact, purple- Sensitive to ethylene exposure: Yes Total Fat 0g .................................... 0%
red leaves. Sweeter flavor than Domestic. Saturated Fat 0g ............................. 0%
Storing tips: Cholesterol 0mg ............................. 0%
Savoy – Round to oblong head with loosely Keep cabbage away from ethylene- Sodium 10mg ................................. 0%
compact, crinkled leaves; pale green color. producing fruits and ripening rooms. For Total Carbohydrate 4g .................... 1%
best quality, whole heads should be stored Dietary Fiber 1g ............................. 6%
untrimmed with wrapper leaves intact. Sugars 3g .............................................
Ordering Specifications Protein 1g ............................................
Vitamin A ........................................ 0%
Vitamin C ...................................... 70%
Common packaging:
50-lb. cartons and sacks
Nutrition Calcium .......................................... 4%
40-lb. cartons Iron ................................................. 2%
Green Cabbage*
1¾-bushel crates Serving Size 1/12 medium head
Green Cabbage (88g) Savoy Cabbage**
Grades: Serving Size 1 cup shredded Savoy
U.S. No. 1 Amount Per Serving % Daily Value Cabbage (70g)
U.S. Commercial Calories 25 ...........................................
Calories from Fat 0 ............................... Amount Per Serving % Daily Value
NOTE: Not all cabbage is graded. Total Fat 0g .................................... 0% Calories 20 ...........................................
Ungraded cabbage is called “unclassified.” Saturated Fat 0g ............................. 0% Calories from Fat 0 ...............................
Differences between grades are based Cholesterol 0mg ............................. 0% Total Fat 0g .................................... 0%
primarily on external appearance. Sodium 20mg ................................ 1% Saturated Fat 0g ............................. 0%
Total Carbohydrate 5g .................... 2% Cholesterol 0mg ............................. 0%
Sizes: Dietary Fiber 2g ............................. 8% Sodium 20mg ................................ 1%
Medium Sugars 3g ............................................. Total Carbohydrate 4g .................... 1%
Medium-large Protein 1g ............................................ Dietary Fiber 2g ............................. 9%
Large Vitamin A ........................................ 0% Sugars 2g .............................................
Jumbo Vitamin C ...................................... 70% Protein 1g ............................................
Calcium .......................................... 4% Vitamin A ...................................... 15%
Iron ................................................. 2% Vitamin C ...................................... 35%
Calcium .......................................... 2%
*Based on information published by FDA. Iron ................................................. 2%
Savoy Cabbage
103
Produce Marketing Association
Cactus Leaves
Availability Storing and Handling
A major production area includes: Temperature/humidity recommendation
for short-term storage of 7 days or less:
45-50 degrees F/7-10 degrees C
85-95% relative humidity
California
• • • • • • • • • • • • Retail display tips:
Water sprinkle: No
Top ice: No
Variety/Type Descriptions Ethylene production/sensitivities:
Also called cactus pad or nopales. Flat, Produces ethylene: No
broad green pads with tiny thorns. Sensitive to ethylene exposure: No
(Thorns are usually removed before
cactus leaves are marketed.) Flavor is Storing tips:
similar to a cross between green beans Keep refrigerated and tightly wrapped
and bell pepper; texture is tender. Cactus for up to one week.
leaves may be eaten cooked or uncooked Troubleshooting
(salads, Mexican-style dishes, egg
dishes, stir-frys.) Thorns or eyes must be Nutrition* Bronze discoloration:
removed before preparing cactus leaves. This is an indication of chill injury. To
Serving Size 1 cup Cactus Leaf slices (118g) prevent chill injury, do not store cactus
leaves below 41 degrees F/5 degrees C.
Ordering Specifications Amount Per Serving % Daily Value
Calories 20 Decayed cut stem end:
Common packaging: Calories from Fat 0 Holding cactus leaves for long periods of
Bulk cartons Total Fat 0g .................................... 0% time may promote decay of the cut stem
Cartons holding 12 8-oz. packages Saturated Fat 0g ......................... 0% end, particularly for product that has
Cholesterol 0mg ............................. 0% been damaged during harvesting. For
Grades: Sodium 25mg ................................ 1% best quality, inspect cactus leaves
No U.S. grades given. Total Carbohydrate 4g .................... 1% carefully upon arrival for any damage and
Dietary Fiber 3g ......................... 11% store only briefly before using or display.
Sugars (Not Available)
Protein 2g
Receiving and Inspecting Vitamin A ...................................... 10%
Vitamin C ...................................... 25%
Good quality cactus leaves should be Calcium ........................................ 20%
green with a crisp-firm texture. Avoid Iron ................................................. 4%
pads that appear dry, limp, or soggy.
*These values have not been adopted or approved by FDA. They
have been obtained from USDA's Handbook 8, or other databases
developed by PMA and its members. While PMA believes use of
non–FDA-approved data should not result in FDA regulatory action,
such a result can never be assured. Consultation with company
counsel is suggested before the data is used in conjunction with the
marketing of specific products.
104
Produce Marketing Association
Calabazas
Availability Storing and Handling
Some major production areas include:
Temperature/humidity recommendation
for short-term storage of 7 days or less:
45-50 degrees F/7-10 degrees C
Costa Rica 85-95% relative humidity
• • • • • • • • • • • •
Retail display tips:
Dominican Republic
• • • • • • • • • • • • Water sprinkle: No
Top ice: No
Ethylene production/sensitivities:
Variety/Type Descriptions Produces ethylene: No
Sensitive to ethylene exposure: Yes
Round to oblong hard-shell squash.
Rind color ranges from green to beige to
orange and may be striped or speckled.
Storing tips:
Keep calabazas away from ethylene-
Bright orange flesh is sweet and fine-
textured. Flesh only is edible; may be
producing fruits and ripening rooms. Troubleshooting
used in soups, stews, or casseroles.
Water-soaked spots; pitted rind;
Nutrition accelerated incidence of decay:
Ordering Specifications Nutrition information for Calabaza is
These are indications of chill injury. To
prevent chill injury, do not store calabaza
not available in the data bases used by below 45 degrees F/7 degrees C.
Common packaging:
PMA.
35-lb. cases
50-lb. sacks Decay:
Storing calabaza in an area with high
Grades: humidity over an extended period may
No U.S. grades given. promote decay. When storing calabaza
for an extended period of time (longer
than 7 days), reduce humidity level to
50-70%.
Receiving and Inspecting
Calabazas should be heavy for their size;
rind should appear dull and stem should
be firmly attached. Avoid squash with
cracked rinds or soft spots.
105
Produce Marketing Association
Cardoons/Cardonis
Availability Receiving and Inspecting
Some major production areas include: Look for rigid, pale-green stalks with
white hearts.
106
Produce Marketing Association
Carrots
Availability Receiving and Inspecting
Some major production areas include: Good quality carrots should be well-
shaped with firm, smooth exteriors.
Color should be vibrant orange to
orange-red. For best quality, tops should
be closely trimmed since they tend to
California
• • • • • • • • • • • • decay rapidly. Avoid flabby, soft, or
wilted carrots or product that shows any
Florida mildew, decay, growth cracks, or splits.
• • • • • •
Michigan
• • • •
Storing and Handling
Washington
• • • • •
Temperature/humidity recommendation
Wisconsin for short-term storage of 7 days or less:
• • • • 32-36 degrees F/0-2 degrees C
Canada 90-98% relative humidity
• • • • • • • • • •
Retail display tips:
Troubleshooting
Mexico
• • • • • • • • • • • • Water sprinkle: Ok Bitter flavor:
Top ice: Ok Carrots may acquire a bitter flavor if
NOTE: Another production area is Texas.
exposed to ethylene gas. Store carrots
Ethylene production/sensitivities: away from ethylene-producing fruits
Produces ethylene: No and ripening rooms.
Variety/Type Descriptions Sensitive to ethylene exposure: Yes
Wilting:
Although there are many varieties of Storing tips: Carrots may wilt if stored in an area with
carrots, they are generally sold according Keep carrots away from ethylene- low humidity. Bunched carrots are more
to size. Carrots are characterized by a producing fruits and ripening rooms. perishable than topped carrots.
firm, smooth exterior, orange to orange- Carrots may also absorb odors; keep Maintain a humidity level of 90-98% for
red color, and crunchy texture. away from foods with strong odors. best quality.
Decay; sprouting:
Ordering Specifications Nutrition* Carrots may begin to decay or sprout if
stored at high temperatures. For best
Common packaging: Serving Size 1 Carrot, 7” long, quality, maintain storage temperature of
1-, 2-, 5-, 10-, 25-, and 50-lb. bags 1¼" diameter (78g) 32-36 degrees F/0-2 degrees C.
holding medium or jumbo carrots
5-lb. bags holding baby-cut carrots Amount Per Serving % Daily Value Cracks; flabby or discolored skin:
Calories 35 These are indications of freeze damage.
Grades: Calories from Fat 0 To prevent freeze damage, do not store
U.S. Extra No. 1 Total Fat 0g .................................... 0% carrots below 30 degrees F/-1 degree C.
U.S. No. 1 Saturated Fat 0g ......................... 0%
U.S. No. 1 Jumbo Cholesterol 0mg ............................. 0% Yellow tips; soft spots:
U.S. No. 2 Sodium 40mg ................................ 2% These are signs of age and will result in a
Total Carbohydrate 8g .................... 3% poor-flavored product. For best quality,
Sizes: Dietary Fiber 2g .......................... 8% inspect carrots carefully upon arrival.
Medium Sugars 5g
Jumbo Protein 1g
Baby-cut (peeled and cut to size) Vitamin A .................................... 270%
Vitamin C ...................................... 10%
Calcium .......................................... 2%
Iron ................................................. 0%
107
Produce Marketing Association
Cauliflower
Availability Receiving and Inspecting
Some major production areas include: Good quality cauliflower should have
creamy white, compact curds with
bright green, fresh, and firmly attached
jacket leaves. Some small leaves
extending through curds do not affect
Arizona
• • • • • quality. Green cauliflower should exhibit
a bright lime green, compact curd. Size
California of head does not determine quality.
• • • • • • • • • • • •
New York
• • • • • • • • •
Storing and Handling White Cauliflower
Canada
• • • •
Temperature/humidity recommendation
NOTE: Other production areas include for short-term storage of 7 days or less:
Oregon, Michigan, and Florida. 32-36 degrees F/0-2 degrees C
90-98% relative humidity
Green Cauliflower**
Retail display tips: Serving Size 1/6 medium head
Variety/Type Descriptions Water sprinkle: No Green Cauliflower (72g)
White – Most predominant; creamy white Top ice: No
Amount Per Serving % Daily Value
curds with bright green jacket leaves. Calories 20
Ethylene production/sensitivities: Calories from Fat 0
Green – A hybrid of broccoli and Produces ethylene: No Total Fat 0g .................................... 0%
cauliflower. Green cauliflower has the Sensitive to ethylene exposure: Yes Saturated Fat 0g ......................... 0%
physical appearance of cauliflower and the Cholesterol 0mg ............................. 0%
chlorophyll (green pigment) of broccoli. Storing tips: Sodium 15mg ................................ 1%
Keep cauliflower away from ethylene- Total Carbohydrate 4g .................... 1%
Purple – Purple cauliflower is a type of producing fruits and ripening rooms. Dietary Fiber 2g .......................... 9%
broccoli that is purple. It resembles Sugars (Not Available)
cauliflower in overall appearance and Handling tips: Protein 2g
does not require blanching. The purple Handle cauliflower with care to prevent Vitamin A ........................................ 2%
head turns green when cooked. damage to curds. Vitamin C ..................................... 110%
Calcium .......................................... 2%
Iron ................................................. 2%
Ordering Specifications Nutrition **These values have not been adopted or approved by FDA. They
have been obtained from USDA's Handbook 8, or other databases
Common packaging: White Cauliflower* developed by PMA and its members. While PMA believes use of
non–FDA-approved data should not result in FDA regulatory action,
50- to 60-lb. cartons or crates Serving Size 1/6 medium head such a result can never be assured. Consultation with company
25- to 30-lb. cartons holding trimmed, White Cauliflower (97g) counsel is suggested before the data is used in conjunction with the
marketing of specific products.
film-wrapped heads.
Amount Per Serving % Daily Value
Calories 25
Grades: Calories from Fat 0
U.S. No. 1 Total Fat 0g .................................... 0%
U.S. Commercial Saturated Fat 0g ......................... 0%
Cholesterol 0mg ............................. 0%
NOTE: Not all cauliflower is graded. Sodium 30mg ................................ 1%
Ungraded cauliflower is called “unclassified.” Total Carbohydrate 5g .................... 2%
Differences between grades are based Dietary Fiber 2g .......................... 8%
primarily on external appearance. Sugars 2g
Protein 2g
Sizes: Vitamin A ........................................ 0%
6-, 9-, 12-, and 16-count Vitamin C .................................... 100%
Calcium .......................................... 2%
Iron ................................................. 2%
108
Produce Marketing Association
Cauliflower
Troubleshooting
Gray-brown discoloration; curd
softening; water-soaked appearance:
These are indications of freeze injury. To
prevent freeze injury, do not store cauliflower
below 31 degrees F/-0.5 degrees C.
Wilted leaves:
Storing cauliflower in an area with low
humidity may promote wilting. For best
quality, maintain humidity level of 90-98%.
Bruised heads:
Cauliflower is susceptible to bruising;
handle product with care and do not
drop shipping containers on the floor.
Purple Cauliflower
109
Produce Marketing Association
Celery
Availability Storing and Handling
Some major production areas include: Temperature/humidity recommendation
for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
90-98% relative humidity
Arizona
• • • • • • Retail display tips:
Water sprinkle: Ok
California
• • • • • • • • • • • • Top ice: Ok
110
Produce Marketing Association
Celery Root
Availability Receiving and Inspecting
A major production area includes: Celery root should be firm with tender
flesh. Avoid product with a spongy
texture.
California
• • • • • • • • • • Storing and Handling
Temperature/humidity recommendation
Variety/Type Descriptions for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
Also called celeriac. Bulb-shaped root 90-98% relative humidity
with rough brown skin and rootlets.
Celery root texture is crisp and flavor is Retail display tips:
nutty and celery-like. Celery root may be Water sprinkle: No
used cooked or uncooked (soups, stews, Top ice: No
stir-frys, salads). If used raw, celery root
must be peeled first. If cooked, celery
root may be cooked whole and then
Ethylene production/sensitivities: Troubleshooting
Produces ethylene: No
peeled. Sensitive to ethylene exposure: No Water-soaked spots; softening:
These are indications of freeze injury. To
prevent freeze injury, do not store celery
Ordering Specifications Nutrition* root below 30 degrees F/-1C.
111
Produce Marketing Association
Chayotes
Availability Receiving and Inspecting
A major production area includes: Good quality chayotes should be firm
and free of blemishes. Avoid soft or
spongy squash. Smaller sizes are
typically more tender.
California
• • • • • • • • • • • •
NOTE: Other major production areas
Storing and Handling
include Florida, Costa Rica, and Mexico.
Temperature/humidity recommendation
for short-term storage of 7 days or less:
45-50 degrees F/7-10 degrees C
Variety/Type Descriptions 85-95% relative humidity
112
Produce Marketing Association
Chinese Long Beans
Availability Storing and Handling
Some major production areas include: Temperature/humidity recommendation
for short-term storage of 7 days or less:
36-38 degrees F/2-3 degrees C
85-95% relative humidity
California
• • • • • • • • • • • • Retail display tips:
Water sprinkle: No
Mexico
• • • • • • • • • • • • Top ice: No
Ethylene production/sensitivities:
Produces ethylene: No
Variety/Type Descriptions Sensitive to ethylene exposure: Yes
Although Chinese long beans look like
very long snap beans, they are actually
Storing tips:
Keep Chinese long beans away from
related to black-eyed peas. Slender, long
ethylene-producing fruits and ripening
beans (up to 30 inches in length) with
color ranging from light to dark green.
rooms. Troubleshooting
Flavor is similar to snap beans; texture is
somewhat crunchy and becomes more Russeting:
firm and chewy when beans are cooked. Nutrition* This is an indication of chill injury. To
Chinese long beans are well-suited for prevent chill injury, do not store Chinese
stir-frys, braising, and stewing due to Serving Size 1 cup Chinese Long Bean (91g) long beans below 32 degrees F/
their ability to retain their firm texture. 0 degrees C.
Amount Per Serving % Daily Value
Calories 45 Yellowing (loss of green color):
Ordering Specifications Calories from Fat 0
Total Fat 0g .................................... 0%
Chinese long beans are sensitive to
ethylene and may be damaged by the
Saturated Fat 0g ......................... 0% gas. For best quality, keep Chinese long
Common packaging:
Cholesterol 0mg ............................. 0% beans separated from ethylene-
Bulk cartons or crates
Sodium 0mg .................................. 0% producing fruits and ripening rooms.
Prepackaged containers
Total Carbohydrate 8g .................... 3%
Dietary Fiber 5g ........................ 18%
Grades:
Sugars (Not Available)
No U.S. grades given.
Protein 3g
Vitamin A ...................................... 15%
Vitamin C ...................................... 30%
Receiving and Inspecting Calcium .......................................... 4%
Iron ................................................. 2%
Choose beans that are firm, very thin,
and well colored. Avoid spongy beans. *These values have not been adopted or approved by FDA. They
have been obtained from USDA's Handbook 8, or other databases
developed by PMA and its members. While PMA believes use of
non–FDA-approved data should not result in FDA regulatory action,
such a result can never be assured. Consultation with company
counsel is suggested before the data is used in conjunction with the
marketing of specific products.
113
Produce Marketing Association
Corn, Sweet
Availability Handling tips:
For best quality, corn should be used or
Some major production areas include: displayed shortly after receiving.
114
Produce Marketing Association
Cucumbers
Availability Receiving and Inspecting
Some major production areas include: Good quality cucumbers should be firm,
well-shaped, and have an even dark
green color and uniform size.
Cucumbers may be treated with an
edible wax to prevent moisture loss and
Florida
• • • • • • • • • • enhance appearance. Avoid cucumbers
that are shriveled, yellow in color, or
North Carolina have soft spots.
• • • •
Mexico
• • • • • • •
Storing and Handling
Temperature/humidity recommendation
Variety/Type Descriptions for short-term storage of 7 days or less:
45-50 degrees F/7-10 degrees C
Green/Slicing – Major field-grown
85-95% relative humidity
type sold commercially. Characterized
by a straight, plump shape with slightly Troubleshooting
Retail display tips:
tapered ends and smooth skin with an
Water sprinkle: No Pitting; water-soaked spots; decay:
even dark green color.
Top ice: No These are indications of chill injury.
Hothouse/Greenhouse – Elongated, Often times, chill injured cucumbers will
seedless cucumber with mild flavor. Also Ethylene production/sensitivities: decay rapidly after they are brought out
know as English, French, or Frame. Produces ethylene: Yes–very low of storage. To prevent chill injury, do not
Sensitive to ethylene exposure: Yes store cucumbers below 45 degrees F/
7 degrees C.
Storing tips:
Ordering Specifications Keep cucumbers away from ethylene- Yellowing; softening:
producing fruits and ripening rooms. Cucumbers are sensitive to ethylene and
Common packaging: will turn yellow and soften if exposed to
55-lb. 11/9-bushel cartons the gas. Storing cucumbers at high
Grades: Nutrition* temperatures may also promote yellowing.
For best quality, keep cucumbers away
Field-grown: from ethylene-producing fruits and
Serving Size 1/3 medium Cucumber (99g)
U.S. Fancy ripening rooms. Store at 45-50 degrees F/
U.S. Extra No. 1 7-10 degrees C.
Amount Per Serving % Daily Value
U.S. No. 1
Calories 15
U.S. No. 1 Small Shriveling:
Calories from Fat 0
U.S. No. 1 Large Storing cucumbers in an area with low
Total Fat 0g .................................... 0%
U.S. No. 2 humidity will promote shriveling. For
Saturated Fat 0g ......................... 0%
Cholesterol 0mg ............................. 0% best quality, maintain humidity level of
Greenhouse: 85-95%.
Sodium 0mg .................................. 0%
U.S. Fancy
Total Carbohydrate 3g .................... 1%
U.S. No. 1 Soft, sunken ends; loose seed cavity:
Dietary Fiber 1g .......................... 4%
U.S. No. 2
Sugars 2g These are indications of over mature
Protein 1g product. Be sure to inspect cucumbers
NOTE: Not all cucumbers are graded.
Vitamin A ........................................ 4% carefully upon arrival.
Ungraded cucumbers are called
Vitamin C ...................................... 10%
“unclassified.” Differences between
Calcium .......................................... 2%
grades are based primarily on external
Iron ................................................. 2%
appearance.
*Based on information published by FDA.
Sizes:
Small
Medium/Super Select
Large
115
Produce Marketing Association
Daikon
Availability Storing and Handling
Some major production areas include: Temperature/humidity recommendation
for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
90-98% relative humidity
California
• • • • • • • • • • • • Retail display tips:
Water sprinkle: No
Imports Top ice: No
• • • • • • • • • • • •
Ethylene production/sensitivities:
Produces ethylene: No
Variety/Type Descriptions Sensitive to ethylene exposure: Yes
Also called Japanese or Oriental radish.
Storing tips:
Long, white, carrot-shaped root with
Keep daikon separated from ethylene-
crisp texture and distinct hot radish
producing fruits and ripening rooms.
flavor. Available topped or with green
leafy tops attached. Daikon may be
Handling tips:
Troubleshooting
cooked (added to soups or stir-frys) or
Daikon radishes with tops attached are
uncooked (as an addition to salads or Loss of firm texture:
more perishable than topped radishes;
relishes). Daikon radishes may lose moisture if
keep storage time to a minimum.
they are stored in an area with low
humidity. For best quality, keep daikon
Ordering Specifications Nutrition*
cold and maintain a humidity level of
90-98%.
Common packaging: Serving Size ¼ piece
Bulk cartons or crates of various weights
Pithy or spongy texture:
Daikon/Oriental Radish (85g) This is a sign of age. Always inspect
daikon radishes carefully upon arrival;
Grades: Amount Per Serving % Daily Value
do not hold for long periods of time.
No U.S. grades given. Calories 15
Calories from Fat 0
Total Fat 0g .................................... 0% Yellowing of tops:
Daikon is sensitive to ethylene; exposure
Receiving and Inspecting Saturated Fat 0g ......................... 0%
Cholesterol 0mg ............................. 0% to the gas may cause yellowing of tops.
Sodium 20mg ................................ 1% To maintain good quality, keep daikon
Good quality daikon should be firm and away from ethylene-producing fruits
Total Carbohydrate 3g .................... 1%
smooth with a somewhat shiny exterior and ripening rooms.
Dietary Fiber 1g .......................... 5%
appearance. Avoid flabby or limp product.
Sugars 2g
Protein 1g
Vitamin A ........................................ 0%
Vitamin C ...................................... 30%
Calcium .......................................... 2%
Iron ................................................. 2%
116
Produce Marketing Association
Eggplants
Availability Receiving and Inspecting
Some major production areas include: Look for firm eggplants that are light for
their size. Skin should be even-colored
and free of blemishes. Avoid eggplants
with soft spots or those that are flabby
or shriveled.
California
• • • • • • •
Florida
• • • • • • • • • • • • Storing and Handling
Mexico Temperature/humidity recommendation
• • • • • • • • •
for short-term storage of 7 days or less:
45-50 degrees F/7-10 degrees C
90-95% relative humidity
Variety/Type Descriptions
Retail display tips:
The most common varieties of
Water sprinkle: No
commercially-grown eggplants (standard
and American) are large-fruited with
Top ice: No Troubleshooting
shiny dark purple skin color. Product
shape ranges from egg-shaped to globular. Ethylene production/sensitivities: Yellowish-brown skin discoloration;
Produces ethylene: No increased decay:
NOTE: Specialty eggplants are also Sensitive to ethylene exposure: Yes These are indications of chill injury. To
available. Japanese eggplant is small prevent chill injury, do not store
and slender with purple skin color. Storing tips: eggplants below 45 degrees F/
White eggplants range in size and shape Keep eggplants away from ethylene- 7 degrees C.
from large and elongated to small and producing fruits and ripening rooms.
round. Italian eggplants are smaller than Browning of pulp and seeds;
the more familiar deep purple, smooth Handling tips: accelerated decay:
skinned variety. Also known as baby Eggplants are very sensitive to bruising. Eggplant is sensitive to ethylene;
eggplant, Italian eggplant has thinner Handle with care; do not drop shipping exposure to the gas may cause pulp and
skin, more delicate flesh, and a milder containers on the floor. seed discoloration, decay, and loss of
flavor. calyx. For best quality, keep eggplants
away from ethylene-producing fruits
Nutrition* and ripening rooms.
Ordering Specifications Serving Size 1/5 average Eggplant (84g) Shriveled or flabby skin:
Common packaging: Eggplants may begin to shrivel if stored
Amount Per Serving % Daily Value in an area with low humidity. To prevent
33-lb. 1-1/9-bushel cartons holding 18-
Calories 20 shriveling, maintain humidity level of
or 24-count
Calories from Fat 0 90-95%.
Italian eggplant: 10-lb. bulk cartons of
4/6-oz. packages Total Fat 0g .................................... 0%
Saturated Fat 0g ......................... 0% Skin or pulp decay:
Grades: Cholesterol 0mg ............................. 0% Decay may result from bruising due to
Sodium 0mg .................................. 0% rough handling. Handle eggplants with
U.S. Fancy
Total Carbohydrate 5g .................... 2% care to prevent product damage; do not
U.S. No. 1
Dietary Fiber 2g .......................... 8% drop shipping containers on the floor.
U.S. No. 2
Sugars 3g
NOTE: Not all eggplants are graded. Protein 1g
Ungraded product is called Vitamin A ........................................ 2%
“unclassified.” Differences between Vitamin C ........................................ 2%
grades are based primarily on external Calcium .......................................... 0%
appearance. Iron ................................................. 2%
117
Produce Marketing Association
Endive/Escarole
Availability Receiving and Inspecting
Some major production areas include: Look for endive/escarole that is fresh and
crisp with well-colored leaves. Avoid
wilted, flabby, dry, or yellow product, or
bunches with dark butts or cracked ribs.
Arizona
• • • • •
California Storing and Handling
• • • • • • • • • • • •
Temperature/humidity recommendation
Florida
• • • • • • • • for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
90-98% relative humidity
Variety/Type Descriptions Retail display tips:
Water sprinkle: Ok
Endive – Also called chicory. Loose
Top ice: Ok
bunch of narrow leaves with very curly
edges. Leaf color ranges from dark green Troubleshooting
on the outer edge to yellow-white in the Ethylene production/sensitivities:
center. Flavor ranges from mild at the Produces ethylene: No Wilting:
center of bunch to slightly bitter at the Sensitive to ethylene exposure: Yes Endive/escarole may wilt if it is stored in
outer leaves. an area with low humidity. To prevent
Storing tips: wilting, store endive/escarole at 32-36
Escarole – Large, closely bunched Keep endive/escarole away from degrees F/0-2 degrees C with a humidity
heads of slightly crumpled green leaves ethylene-producing fruits and ripening level of 90-98%.
that curve outward from the center of rooms.
the head. Yellowing:
Endive and escarole are sensitive to
Nutrition* ethylene; exposure to the gas may cause
yellow discoloration. To prevent
Ordering Specifications Serving Size 1 cup chopped yellowing, keep endive and escarole
Endive/Escarole (50g) away from ethylene-producing fruits
Common packaging: and ripening rooms.
Cartons, crates, 11/9 bushel containers,
and ½ bushel containers holding Amount Per Serving % Daily Value
primarily 12-, 18-, or 24-count Calories 10
Calories from Fat 0
Grades: Total Fat 0g .................................... 0%
Saturated Fat 0g ......................... 0%
U.S. No. 1
Cholesterol 0mg ............................. 0%
Sodium 10mg ................................. 0%
NOTE: Not all endive or escarole is
Total Carbohydrate 2g .................... 1%
graded. Ungraded endive/escarole is
Dietary Fiber 2g .......................... 6%
called “unclassified.”
Sugars 0g
Protein 1g
Vitamin A ...................................... 20%
Vitamin C ........................................ 6%
Calcium .......................................... 2%
Iron ................................................. 2%
118
Produce Marketing Association
Fava Beans
Availability Storing and Handling
Some major production areas include: Temperature/humidity recommendation
for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
90-98% relative humidity
California
• • • • • • • • • • • • Retail display tips:
Water sprinkle: No
Imports
• • • • • • • • • • • • Top ice: No
Ethylene production/sensitivities:
Produces ethylene: No
Variety/Type Descriptions Sensitive to ethylene exposure: Yes
Large green pods holding pale green
beans that resemble large lima beans.
Storing tips:
For best quality, do not store fava beans
Fava beans must be shelled and the outer
longer than 7 days. Keep fava beans
skin of each bean must be removed as
well. Fava bean flavor is somewhat meaty
away from ethylene-producing fruits
and ripening rooms.
Troubleshooting
and may exhibit a bitter aftertaste. Fava
beans are generally cooked, although Shriveling; softening:
young beans may be served raw. Fava bean pods may lose water and
Nutrition* shrivel or soften if stored at high
temperatures. For best quality, store fava
Ordering Specifications Serving Size 1 each Fava Bean (8g) beans at 32-36 degrees F/0-2 degrees C
with a humidity level of 90-98%.
Amount Per Serving % Daily Value
Common packaging:
Bulk cartons
Calories 5 Yellowing:
Calories from Fat 0 Fava bean pods are sensitive to ethylene;
Total Fat 0g .................................... 0% exposure to the gas may cause
Grades:
Saturated Fat 0g ......................... 0% yellowing. Exposure to high
No U.S grades given.
Cholesterol 0mg ............................. 0% temperatures may also cause yellowing.
Sodium 0mg .................................. 0% For best quality, keep fava bean pods
Total Carbohydrate 1g .................... 0% cold and separate from ethylene-
Receiving and Inspecting Dietary Fiber 0g .......................... 0% producing fruits and ripening rooms.
Sugars 0g
Choose shiny, well-colored pods. Beans Protein 0g
inside should be of uniform shape and Vitamin A ........................................ 0%
size. Avoid beans that show signs of mold. Vitamin C ........................................ 4%
Calcium .......................................... 0%
Iron ................................................. 0%
119
Produce Marketing Association
Fiddlehead Ferns
Availability Receiving and Inspecting
Some major production areas include: Look for fiddleheads that are tightly
coiled, bright green, and displaying no
brown coloring or yellowing. Fresh
fiddleheads should have an elastic tone.
Maine
• •
Michigan Storing and Handling
• •
Temperature/humidity recommendation
Canada
• • for short-term storage of 7 days or less:
38-45 degrees F/3-7 degrees C
90-98% relative humidity
Variety/Type Descriptions Retail display tips:
Water sprinkle: Ok
The eastern fiddlehead fern is the
Top ice: Ok
immature form of the ostrich fern.
Fiddleheads are tightly coiled, bright Troubleshooting
green, sweet flavored and about 1½” – Ethylene production/sensitivities:
2” in diameter. The taste is similar to Produces ethylene: No Brown coloring or yellowing:
asparagus, artichokes, and green beans. Sensitive to ethylene exposure: Yes–low Use fiddleheads quickly, as their
The western fiddlehead is the immature freshness is short-lived. Fiddleheads
wood fern and more bitter with a dull Storing tips: freeze well if par-boiled and vacuum
green color and gelatinous texture. Wrapped tightly, fiddlehead ferns can last packed.
for two weeks in refrigerated storage.
120
Produce Marketing Association
Fresh-cut Vegetables
Availability Receiving and Inspecting
Fresh-cut vegetables should be fresh and
well colored. Avoid product that is
discolored, wilted, or slimy. Bags or
U.S. containers should be intact. Avoid
• • • • • • • • • • • •
punctured or ripped containers. While
fresh-cut vegetables may be slightly
moist, they should not be wet. Fresh-cut
Variety/Type Descriptions vegetables should arrive cold. Warm
product will deteriorate rapidly and
Bell Peppers – sliced, diced, rings, cups valuable shelf life may be lost.
Broccoli – florets, spears, diced,
shredded, coin-cut, and broccoli-type
slaw made of shredded broccoli, red Storing and Handling
cabbage, and carrots
Temperature/humidity recommendation
Cabbage – crinkle-cut coins, flat coins, for short-term storage of 7 days or less:
crinkle-cut sticks, sticks, shredded,
sliced, diced, whole peeled, bias-cut
32-36 degrees F/0-2 degrees C Nutrition
90-98% relative humidity
Cauliflower – florets Refer to individual commodity pages for
Retail display tips: Fresh-cut Vegetable nutrition information.
Celery – sticks, diced, sliced, trimmed Water sprinkle: No
stalks Top ice: No
Cucumbers – sliced
Ethylene production/sensitivities:
Troubleshooting
Lettuce – shredded, chopped, whole Produces ethylene: No Discoloration; slimy or wet product;
trimmed heads, cored and trimmed heads Sensitive to ethylene exposure: No foul odor:
These are indications of temperature
Mushrooms – sliced Storing tips: abuse resulting from exposing fresh-cut
Keep fresh-cut vegetables cold during vegetables to warm temperatures. To
Onions – sliced, diced, whole, peeled
storage to help maintain freshness and maintain quality and shelf life, fresh-cut
Potatoes – sliced, diced, shredded, shelf life. vegetables must be kept cold at all times.
sticks, whole, peeled Store fresh-cut vegetables at 32-36
Handling tips: degrees F/0-2 degrees C and maintain a
Radishes – sliced Handle fresh-cut containers with care to humidity level of 90-98%. Storing fresh-
Spinach – stemmed and washed prevent punctures or rips. Always use cut vegetables in an area with low
good rotation practices; first items in humidity or for an extended period of
Tomatoes – diced should be used or displayed first. Pay time may also increase brown
attention to expiration and “sell by” dates discoloration. Keep humidity level high
Vegetable blends – vegetable as well as shelf life information stamped during storage and pay attention to
combinations including broccoli, on individual packages or shipping supplier “sell by” or expiration dates.
cauliflower, carrots, celery, snap peas containers. Discard product that is past its
“sell by” or expiration date. Dry or chalky-looking carrots or celery:
This is an indication of dehydration. For
Ordering Specifications Retailers: Follow supplier guidelines for best quality, keep product cold and store
arranging fresh-cut packages during in an area with high humidity. Handle
Common packaging: display to maintain proper air packages with care to prevent punctures
While specific packaging varies by circulation. or rips.
supplier, some common types include:
Foodservice personnel: To restore
Consumer packs texture and appearance of fresh-cut
3-, 4-, 8-, 12- and 14-oz. bags carrots or celery, plunge in ice water and
1-, 2-, 3- and 5-lb. bags drain thoroughly before using.
10-, 15-, and 20-lb. loose-fill cartons
Foodservice packs
1-, 3-, 5- and 10-lb. bags
Grades:
No mandatory U.S. grades given.
121
Produce Marketing Association
Gai Choy/Chinese Mustard
Availability Storing and Handling
Some major production areas include: Temperature/humidity recommendation
for short-term storage of 7 days or less:
32-34 degrees F/0-2 degrees C
90-98% relative humidity
U.S.
• • • • • • • • • • • • Retail display tips:
Water sprinkle: Ok
Mexico
• • • • • • • • • • • • Top ice: Ok
Ethylene production/sensitivities:
Produces ethylene: No
Variety/Type Descriptions Sensitive to ethylene: Yes
A mustard green that grows about 12”
long, gai choy resembles bok choy, but
Storing tips:
Gai choy is sensitive to ethylene, so store
has green stalks and a pungent flavor.
away from ethylene-producing fruits
Often called Chinese mustard, this
nutritious green is sometimes referred to
and ripening rooms. Troubleshooting
as chuk gaai choy, bamboo mustard
cabbage, Chinese mustard cabbage, Handling tips: Loss of green color:
Indian mustard, or leaf mustard. The Store unwashed gai choy in loosely This is an indication of ethylene
leaves of some varieties of gai choy are wrapped plastic in the refrigerator for exposure. To maintain good color, keep
discarded while the stems are pickled, 3 – 5 days. gai choy away from ethylene-producing
salted, or dried. fruits and ripening rooms.
Nutrition* Wilting:
Ordering Specifications Serving Size 1 cup Gai Choy/
This is caused by lack of humidity. To
maintain good quality, keep relative
Common packaging: Chinese Mustard (250g) humidity at 90-98%.
10-lb. and 30-lb. bulk pack
Amount Per Serving % Daily Value
Calories 50
Calories from Fat 0
Receiving and Inspecting Total Fat 0g .................................... 0%
Saturated Fat ........... (Not Available)
Choose heads with firm, light green Cholesterol ................... (Not Available)
stems, and bright green leaves. Avoid Sodium ....................... (Not Available)
yellowing, brown spots, and wilting in Total Carbohydrate 9g .................... 3%
the leaves and stems that are not firm or Dietary Fiber ............ (Not Available)
have holes in them. Sugars (Not Available)
Protein 3g
Vitamin A ...................... (Not Available)
Vitamin C ...................... (Not Available)
Calcium ........................ (Not Available)
Iron ............................... (Not Available)
122
Produce Marketing Association
Gai Lan/Chinese Broccoli
Availability Receiving and Inspecting
A major production area includes: Choose gai lan that is firm with small
stems and relatively few open flowers.
Avoid brown spots, which can indicate
decay.
California
• • • • • • • • • • • •
Storing and Handling
Variety/Type Descriptions Temperature/humidity recommendation
for short-term storage of 7 days or less:
A member of the broccoli family, gai lan 32-34 degrees F/0-2 degrees C
has dark green leaves and slender gray- 90-98% relative humidity
green stalks. The entire plant, from the
stems to the fully opened flowers, is Retail display tips:
edible. Gai lan is usually harvested as Water sprinkle: Ok
the first flower buds begin to open. The Top ice: Ok
flavor is earthy and slightly bitter, similar Nutrition*
to broccoli. Also known as Chinese kale, Ethylene production/sensitivities:
gai lon, lai lam and Kai laam. Produces ethylene: No Serving Size (cups unknown)Gai Lan/
Sensitive to ethylene: Yes Chinese Broccoli (80g)
Common packaging: producing fruits and ripening rooms. Calories from Fat 0
10-lb. bulk cartons Total Fat 0g .................................... 0%
Saturated Fat ........... (Not Available)
Grades: Cholesterol ................... (Not Available)
No U.S. grades given. Sodium ........................ (Not Available)
Total Carbohydrate 3g .................... 1%
Dietary Fiber ............ (Not Available)
Sugars (Not Available)
Protein 2g
Vitamin A ...................................... 25%
Vitamin C ...................................... 40%
Calcium ........................ (Not Available)
Iron ............................... (Not Available)
123
Produce Marketing Association
Galanga Root
Availability Ordering Specifications
Some major production areas include: Common packaging:
10-lb. bulk cartons
12 8-oz. packages
Hawaii
Grades:
• • • • • • • • • • • • No U.S. grades given.
Fiji
• • • • • • • • • • • •
Receiving and Inspecting
Variety/Type Descriptions Choose galanga root with unbroken skin
and stiff, firm texture.
A rhizome of a ginger plant, galanga root
has an aromatic, peppery-ginger flavor
and is a key ingredient in Thai and Storing and Handling
Southeast Asian cuisine. Rhizomes can
be from ½” to 2” in diameter, with light Temperature/humidity recommendation Nutrition
yellow skin showing pink sprouts and for short-term storage of 7 days or less:
knobs. The flesh is pale white. There are 48-55 degrees F/9-13 degrees C Nutritional information for Galanga
three types of galanga root grown 65% relative humidity Root is not available in the data bases
commercially in the world. Each varies used by PMA.
slightly in heat and appearance. The Retail display tips:
most common one found in U.S. markets Water sprinkle: No
is also known as galangal, Thai ginger,
galingale, and kha.
Top ice: No Troubleshooting
Ethylene production/sensitivities: Shriveling; softening:
Produces ethylene: No Soft or shriveled galanga root may be
Sensitive to ethylene: No caused by age or chill injury. Keep
temperatures above 48 degrees F/9
Storing tips: degrees C and relative humidity at 65%
If kept at consistent temperature of 48- for best quality.
55 degrees F/9-13 degrees C and low
humidity, galanga root will keep for up
to one month. Galanga root can be
frozen; wrap tightly first in foil or plastic
wrap.
Handling tips:
Keep dry; moisture will cause mold or
sprouting.
124
Produce Marketing Association
Garlic
Availability Receiving and Inspecting
Some major production areas include: Good quality garlic should consist of
firm, plump bulbs with tightly closed
cloves. Outside sheath or skin should be
tight and unbroken. Avoid shriveled,
soft, sprouting, or moldy bulbs.
California
• • • • • • • • • • • •
Washington
• • • • • • • • • • • • Storing and Handling
Mexico Temperature/humidity recommendation
• • • • • • • • •
for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
90-98% relative humidity
Variety/Type Descriptions
Retail display tips:
Regular – Firm, dry bulbs made up of
Water sprinkle: No
tightly closed cloves covered with a
smooth papery sheath or skin. Garlic
Top ice: No Troubleshooting
color ranges from white to purple. Aroma
and flavor ranges from mild to strong. Ethylene production/sensitivities: Molding; sprouting; root growth:
Produces ethylene: No Exposing garlic to high temperatures
Elephant – Similar to regular garlic in Sensitive to ethylene exposure: No and high humidity may promote
appearance, but larger in size. Aroma molding, sprouting, or root growth. For
and flavor is milder than regular garlic. Storing tips: short-term storage of 7 days or less,
Maintain adequate air circulation during garlic may be held at 32-36 degrees F/0-
storage. For extended storage (longer 2 degrees C with a humidity of 90-98%.
than 7 days), reduce humidity to 65- If garlic must be held for a longer period
Ordering Specifications 75%. of time, reduce humidity to 65-75%.
Maintaining adequate air circulation
Common packaging: will also help prevent molding,
5-, 10-, and 30-lb. bulk cartons
Jars holding whole peeled or pureed Nutrition* sprouting, and root growth.
garlic
Serving Size 1 clove Garlic (4g)
Grades:
Amount Per Serving % Daily Value
U.S. No. 1
Calories 5
Calories from Fat 0
NOTE: Not all garlic is graded.
Total Fat 0g .................................... 0%
Ungraded garlic is called “unclassified.”
Saturated Fat 0g ......................... 0%
Cholesterol 0mg ............................. 0%
Sizes:
Sodium 0mg .................................. 0%
Giant
Total Carbohydrate 1g .................... 0%
Jumbo
Dietary Fiber 0g .......................... 0%
Extra Jumbo
Sugars 0g
Super Jumbo
Protein 0g
Colossal
Vitamin A ........................................ 0%
Super Colossal
Vitamin C ........................................ 2%
Calcium .......................................... 0%
Iron ................................................. 0%
125
Produce Marketing Association
Ginger Root
Availability Storing and Handling
Some major production areas include: Temperature/humidity recommendation
for short-term storage of 7 days or less:
60-65 degrees F/16-18 degrees C
85-95% relative humidity
Hawaii
• • • • • • • • • • • • Retail display tips:
Water sprinkle: No
Imports
• • • • • • • • • • • • Top ice: No
Ethylene production/sensitivities:
Produces ethylene: No
Variety/Type Descriptions Sensitive to ethylene exposure: No
Gnarled light brown tuber with golden
to white flesh and sweet-peppery flavor.
Nutrition*
Ordering Specifications Serving Size 2 slices Ginger Root (4g) Troubleshooting
Amount Per Serving % Daily Value Shriveling; softening; moisture on skin:
Common packaging: These are indications of chill injury. To
Calories 5
5-lb. bulk cartons and bags
Calories from Fat 0 prevent chill injury, do not store ginger
10- and 30-lb. bulk cartons
Total Fat 0g .................................... 0% root below 55 degrees F/13 degrees C.
12 3-oz. prepackaged bags
Saturated Fat 0g ......................... 0%
Cholesterol 0mg ............................. 0% Mold; sprouting:
Grades: Sodium 0mg .................................. 0% Storing ginger root at high temperatures
No U.S. grades given. Total Carbohydrate 1g .................... 0% or in high humidity may promote
Dietary Fiber 0g .......................... 0% molding or sprouting. For best quality,
Sugars (Not Available) maintain storage conditions of 60-65
Receiving and Inspecting Protein 0g degrees F/16-18 degrees C and a
Vitamin A ........................................ 0% humidity level of 85-95%.
Good quality ginger root should exhibit Vitamin C ........................................ 0%
firm, well-shaped roots with fairly Calcium .......................................... 0%
smooth, light brown skin and golden to Iron ................................................. 0%
white interior. Choose roots with
minimal knots for best quality. Avoid *These values have not been adopted or approved by FDA. They
have been obtained from USDA's Handbook 8, or other databases
shriveled or soft gingerroot. developed by PMA and its members. While PMA believes use of
non–FDA-approved data should not result in FDA regulatory action,
such a result can never be assured. Consultation with company
counsel is suggested before the data is used in conjunction with the
marketing of specific products.
126
Produce Marketing Association
Gobo Root/Burdock Cabbage
Availability Storing and Handling
Some major production areas include: Temperature/humidity recommendation
for short-term storage of 7 days or less:
38-40 degrees F/3-4 degrees C
90-98% relative humidity
California
• • • • • • • • • • • • Retail display tips:
Water sprinkle: No
Hawaii
• • • • • • • • • • • • Top ice: No
127
Produce Marketing Association
Greens, Bunched
Availability Storing and Handling
Temperature/humidity recommendation
for short-term storage of 7 days or less:
U.S. 32-36 degrees F/0-2 degrees C
• • • • • • • • • • • • 90-98% relative humidity
Imports
• • • • • • • • • • • • Retail display tips:
Water sprinkle: Ok
Top ice: No
Variety/Type Descriptions
Ethylene production/sensitivities:
Beet – Thin, red stems with flat, green Produces ethylene: No
leaves with thin, red ribs. Sensitive to ethylene exposure: Yes
128
Produce Marketing Association
Greens, Bunched
Mustard Greens
Serving Size 1 cup Mustard Greens (56g)
Troubleshooting
Amount Per Serving % Daily Value
Calories 15 Color loss:
Calories from Fat 0 Greens are sensitive to ethylene;
Total Fat 0g .................................... 0% exposure to the gas may cause loss of Dandelion:
Saturated Fat 0g ......................... 0% green color. For best quality, keep greens
Cholesterol 0mg ............................. 0% away from ethylene-producing fruits
Sodium 15mg ................................ 1% and ripening rooms.
Total Carbohydrate 3g .................... 1%
Dietary Fiber 2g .......................... 7% Wilting:
Sugars 0g Greens are susceptible to wilting if
Protein 2g stored in an area with low humidity.
Vitamin A ...................................... 60% Keep humidity level at 90-98% during
Vitamin C ...................................... 70% storage for best quality.
Calcium .......................................... 6%
Iron ................................................. 4% Water-soaked spots: Mustard:
This is an indication of freeze injury. To
prevent freeze injury, do not store greens
Swiss Chard at 30 degrees F/-1 degree C or below.
Serving Size 1 cup Swiss Chard (36g) For best quality, maintain storage
temperature of 32-36 degrees F/
Amount Per Serving % Daily Value
0-2 degrees C.
Calories 5
Calories from Fat 0
Total Fat 0g .................................... 0%
Saturated Fat 0g ......................... 0% Varieties
Cholesterol 0mg ............................. 0%
Swiss Chard (green):
Sodium 75mg ................................ 3%
Total Carbohydrate 1g .................... 0%
Dietary Fiber less than 1 gram .... 2%
Sugars 0g
Protein 1g
Beet:
Vitamin A ...................................... 25%
Vitamin C ...................................... 20%
Calcium .......................................... 2%
Iron ................................................. 4%
Handling tips:
Fresh hearts of palm are extremely
perishable. Use immediately or keep in
water in the refrigerator for 2-3 days.
130
Produce Marketing Association
Herbs, Fresh
Availability Marjoram – Member of the mint
family. Tiny, bright green leaves with a
Some major production areas include: mild flavor similar to oregano. Good for
egg dishes, meat, seafood, poultry, and
cooked vegetables.
132
Produce Marketing Association
Herbs, Fresh
Tarragon
Serving Size 1 tablespoon Tarragon (6g)
Thyme
Serving Size 1 tablespoon Thyme (2g)
Troubleshooting
Amount Per Serving % Daily Value Amount Per Serving % Daily Value Yellowing:
Calories 5 Calories 0 Fresh herbs are sensitive to ethylene;
Calories from Fat 0 Calories from Fat 0 exposure to the gas may accelerate loss
Total Fat 0g .................................... 0% Total Fat 0g .................................... 0% of green color, especially if herbs are
Saturated Fat ........... (Not Available) Saturated Fat 0g ......................... 0% also stored in a warm area. For best
Cholesterol ................... (Not Available) Cholesterol 0mg ............................. 0% quality, keep fresh herbs away from
Sodium 0mg .................................. 0% Sodium 0mg .................................. 0% ethylene-producing fruits and ripening
Total Carbohydrate 0g .................... 0% Total Carbohydrate 1g .................... 0% rooms. Maintain storage temperature of
Dietary Fiber ............ (Not Available) Dietary Fiber 0g .......................... 0% 32-36 degrees F/0-2 degrees C for all
Sugars (Not Available) Sugars (Not Available) herbs except basil (45-50 degrees F/7-
Protein 0g Protein 0g 10 degrees C).
Vitamin A ........................................ 0% Vitamin A ........................................ 2%
Vitamin C ........................................ 0% Vitamin C ........................................ 6% Darkening (black color) of basil leaves:
Calcium .......................................... 2% Calcium .......................................... 0% This is an indication of chill injury. To
Iron ............................... (Not Available) Iron ................................................. 2% prevent chill injury of basil, do not store
below 45 degrees F/7 degrees C.
*These values have not been adopted or approved by FDA. They
have been obtained from USDA's Handbook 8, or other databases
developed by PMA and its members. While PMA believes use of
non–FDA-approved data should not result in FDA regulatory action,
such a result can never be assured. Consultation with company
counsel is suggested before the data is used in conjunction with the
marketing of specific products.
Cilantro
Chives Dill
Tarragon
Thyme
Sage
Sorrel
Mint
Basil
Rosemary Chervil Parsley
Bay Leaves
Marjoram
Oregano
133
Produce Marketing Association
Horseradishes
Availability Receiving and Inspecting
Some major production areas include: Look for firm, well-shaped roots. Avoid
horseradish that appears soft or
shriveled.
Illinois
• • • • • • • • • • • • Storing and Handling
Missouri
• • • • • • • • • • • • Temperature/humidity recommendation
for short-term storage of 7 days or less:
Oregon
• • • • • • • • • • • • 32-36 degrees F/0-2 degrees C
90-98% relative humidity
134
Produce Marketing Association
Japanese Cucumbers
Availability Storing and Handling
Some major production areas include: Temperature/humidity recommendation
for short-term storage of 7 days or less:
52-55 degrees F/11-13 degrees C
Storing tips:
Variety/Type Descriptions Keep in a cool place when whole. Avoid
overly cold temperatures.
Slender, dark-green cucumber with
ridged skin. 8-14 inches long; about 1½
inches in diameter. Troubleshooting
Nutrition*
Yellowing:
Serving Size 1 cup Japanese Cucumber Japanese cucumbers are sensitive to
Ordering Specifications (129g) ethylene and will turn yellow if exposed
to the gas. For best quality, keep
Common packaging: Amount Per Serving % Daily Value cucumbers away from ethylene-
10-lb. and 30-lb. bulk Calories 15 producing fruits and ripening rooms.
Calories from Fat 0
Total Fat 0g .................................... 0%
Receiving and Inspecting Saturated Fat 0g ......................... 0%
Cholesterol 0mg ............................. 0%
Look for cucumbers that are firm but not Sodium 0mg .................................. 0%
hard. They should not be pliable or have Total Carbohydrate 3g .................... 1%
soft spots or shriveled ends. Color Dietary Fiber 2g .......................... 6%
should be solid green with no yellowing. Sugars 2g
Protein 2g
Vitamin A ........................................ 6%
Vitamin C ...................................... 10%
Calcium .......................................... 0%
Iron ................................................. 0%
135
Produce Marketing Association
Jerusalem Artichokes
Availability Storing and Handling
Temperature/humidity recommendation
for short-term storage of 7 days or less:
U.S. 32-36 degrees F/0-2 degrees C
• • • • • • • • • • • • 90-98% relative humidity
NOTE: Some major production areas
include California and Washington. Retail display tips:
Water sprinkle: No
Top ice: No
136
Produce Marketing Association
Jicamas
Availability Storing and Handling
Temperature/humidity recommendation
for short-term storage of 7 days or less:
Imports 60-65 degrees F/16-18 degrees C
• • • • • • • • • • • • 85-95% relative humidity
137
Produce Marketing Association
Kale
Availability Storing and Handling
Temperature/humidity recommendation
for short-term storage of 7 days or less:
U.S. 32-36 degrees F/0-2 degrees C
• • • • • • • • • • • • 90-98% relative humidity
NOTE: Some major production areas
include California, New Jersey, New Retail display tips:
York, South Carolina, and Virginia. Water sprinkle: Ok
Top ice: No
Ethylene production/sensitivities:
Variety/Type Descriptions Produces ethylene: No
Sensitive to ethylene exposure: Yes
Predominant varieties include Scotch
and Blue.
Storing tips:
Keep kale away from drafts to prevent
Scotch kale – Characterized by yellow-
dehydration.
green leaves with curly edges and
slightly wrinkled centers.
Handling tips:
Troubleshooting
Blue kale – Characterized by blue- Maintain good rotation practices; first Wilting:
green leaves with curly edges and flat shipments in should be used or Kale is susceptible to wilting if it is
centers. displayed first. To crisp kale before stored in an area with low humidity or
using, plunge in ice water and drain exposed to drafts. For best quality,
Flowering kale – Characterized by thoroughly. maintain storage conditions of 32-36
large, ruffle-edged leaves that range in degrees F/0-2 degrees C and a humidity
color from cream to violet to green. level of 90-98%. Keep kale away from
Flowering kale is often used for decorative Nutrition* drafts.
purposes such as lining salad bars.
Serving Size 1 cup Kale (67g)
Receiving and Inspecting *These values have not been adopted or approved by FDA. They
have been obtained from USDA's Handbook 8, or other databases
developed by PMA and its members. While PMA believes use of
Good quality kale should exhibit crisp, non–FDA-approved data should not result in FDA regulatory action,
such a result can never be assured. Consultation with company
fresh leaves that are well-colored. Avoid counsel is suggested before the data is used in conjunction with the
wilted kale. NOTE: During the winter marketing of specific products.
months, kale leaves may exhibit some
bronzing.
138
Produce Marketing Association
Kohlrabi
Availability Storing and Handling
Temperature/humidity recommendation
for short-term storage of 7 days or less:
U.S. 32-36 degrees F/0-2 degrees C
• • • • • • • • • • • • 90-98% relative humidity
139
Produce Marketing Association
Leeks
Availability Storing and Handling
Temperature/humidity recommendation
for short-term storage of 7 days or less:
U.S. 32-36 degrees F/0-2 degrees C
• • • • • • • • • • • • 90-98% relative humidity
140
Produce Marketing Association
Lemongrass
Availability Storing and Handling
Some major production areas include: Temperature/humidity recommendation
for short-term storage of 7 days or less:
38-40 degrees F/3-4 degrees C
90-98% relative humidity
California
• • • • • • • • • • • • Retail display tips:
Water sprinkle: Ok
Asia
• • • • • • • • • • • • Top ice: No
141
Produce Marketing Association
Lettuce, Boston/Bibb
Availability Storing and Handling
Some major production areas include: Temperature/humidity recommendation
for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
90-98% relative humidity
Arizona
• • • • • • • • • • • • Retail display tips:
Water sprinkle: Ok
California
• • • • • • • • • • • • Top ice: No
142
Produce Marketing Association
Lettuce, Iceberg
Availability Storing and Handling
Some major production areas include: Temperature/humidity recommendation
for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
90-98% relative humidity
Arizona
• • • • • • • • • • • • Retail display tips:
Water sprinkle: Ok
California
• • • • • • • • • • • • Top ice: No
California
• • • • • • • • • • • •
Florida
Storing and Handling
• • • • • •
Temperature/humidity recommendation
for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
Variety/Type Descriptions 90-98% relative humidity
Loosely bunched curly leaves with crisp
Retail display tips:
texture. Both green and red leaf lettuce
are available. Red leaf lettuce is
Water sprinkle: Ok Troubleshooting
Top ice: No
characterized by green leaves with red-
tinged edges. Russet spotting:
Ethylene production/sensitivities: Leaf lettuce may exhibit russet (brown)
Produces ethylene: No spotting if exposed to ethylene. To
Sensitive to ethylene exposure: Yes prevent russet spotting, keep lettuce
Ordering Specifications away from ethylene-producing fruits
Storing tips: and ripening rooms.
Common packaging: Keep leaf lettuce away from ethylene-
10- to 25-lb. baskets, cartons, or crates producing fruits and ripening rooms. Deterioration:
Storing leaf lettuce at high temperatures
Grades: Handling tips: may promote rapid deterioration. Rough
U.S. Fancy Follow good rotation practices; first handling of the product may also
U.S. No. 1 shipments received should be used or promote deterioration of bruised leaves.
U.S. No. 2 displayed first. To maintain quality, store lettuce at 32-
36 degrees F/0-2 degrees C and always
Differences between grades are based handle with care.
primarily on external appearance.
Nutrition* Wilting:
Serving Size 1 cup Lettuce, Leaf (57g) Storing leaf lettuce in an area with low
humidity may promote wilting. For best
Amount Per Serving % Daily Value quality, maintain a humidity level of
Calories 10 90-98%.
Calories from Fat 0
Total Fat 0g .................................... 0% Dried translucent leaves:
Saturated Fat 0g ......................... 0% This is an indication of freeze damage.
Cholesterol 0mg ............................. 0% To prevent freeze damage, do not store
Sodium 20mg ................................ 1% lettuce below 31 degrees F/
Total Carbohydrate 3g .................... 1% -0.5 degrees C.
Dietary Fiber 1g .......................... 5%
Sugars 1g
Protein 1g
Vitamin A ...................................... 25%
Vitamin C ........................................ 6%
Calcium .......................................... 2%
Iron ................................................. 0%
144
Produce Marketing Association
Lettuce, Romaine
Availability Storing and Handling
A major production area includes: Temperature/humidity recommendation
for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
90-98% relative humidity
California
• • • • • • • • • • • • Retail display tips:
Water sprinkle: Ok
Top ice: No
Variety/Type Descriptions Ethylene production/sensitivities:
Head-type lettuce consisting of long, Produces ethylene: No
loaf-shaped, narrow leaves. Leaf color Sensitive to ethylene exposure: Yes
ranges from dark green outer leaves to
greenish-yellow inner leaves. Very crisp Storing tips:
texture. Keep romaine away from drafts to
prevent dehydration. Store away from
ethylene-producing fruits and ripening
rooms.
Troubleshooting
Ordering Specifications Russet spotting:
Handling tips: Russet (brown) spotting may occur if
Common packaging:
Follow good rotation practices; first romaine is exposed to ethylene gas. To
22- to 40-lb. crates, cartons, 2/3
shipments received should be displayed prevent russet spotting, keep romaine
cartons, and bushel cartons holding 24-
or used first. Because of its shape, away from ethylene-producing fruits
count.
romaine can be easily damaged; always and ripening rooms.
handle with care. To crisp romaine
Grades: before using, plunge in ice water and
U.S. No. 1 Wilting:
drain thoroughly. Exposure to strong drafts or low
NOTE: Not all romaine is graded. humidity may cause dehydration and
Ungraded romaine is called wilting. Keep romaine away from drafts
“unclassified.” Nutrition* such as those caused by cooler fans.
Maintain a humidity level of 90-98%.
Serving Size 1 cup Lettuce, Romaine (56g)
Decay:
Receiving and Inspecting Amount Per Serving % Daily Value Rough handling of romaine may
Calories 10 promote bruising and decay. Handle
Good quality romaine should be fresh, Calories from Fat 0 romaine with care; do not drop shipping
crisp, and well-colored. Avoid romaine Total Fat 0g .................................... 0% containers on the floor.
that appears wilted or has damaged Saturated Fat 0g ......................... 0%
leaves. Cholesterol 0mg ............................. 0% Dried translucent leaves:
Sodium 0mg .................................. 0% This is an indication of freeze damage.
Total Carbohydrate 1g .................... 0% To prevent freeze damage, do not store
Dietary Fiber less than 1 gram .... 4% romaine lettuce below 31 degrees F/
Sugars 0g -0.5 degrees C.
Protein 1g
Vitamin A ...................................... 30%
Vitamin C ...................................... 20%
Calcium .......................................... 2%
Iron ................................................. 4%
145
Produce Marketing Association
Lettuce and Greens, Baby/Specialty
Availability Red Romaine – Oval-shaped leaves
with crunchy midribs; color ranges from
A major production area includes: green to bronze to deep red.
146
Produce Marketing Association
Lettuce and Greens, Baby/Specialty
Nutrition* Troubleshooting Leaf breakdown; deterioration:
Storing baby lettuce and greens in a
Arugula Russet/brown spotting: warm area may promote product
Serving Size 1 cup Arugula (20g) Baby lettuce and greens are sensitive to deterioration. Rough handling and
ethylene; exposure to the gas may cause excessive water sprinkling may also
Amount Per Serving % Daily Value russet or brown spotting. To prevent contribute to leaf breakdown. For best
Calories 5 damage from ethylene, keep baby quality, maintain storage temperature of
Calories from Fat 0 lettuce and greens away from ethylene- 32-36 degrees F/0-2 degrees C. Handle
Total Fat 0g .................................... 0% producing fruits and ripening rooms. lettuce and greens with care and water
Saturated Fat 0g ......................... 0% sprinkle lightly.
Cholesterol 0mg ............................. 0% Wilting:
Sodium 5mg .................................. 0% Baby lettuce and greens are susceptible Yellow or dried out, translucent leaves:
Total Carbohydrate 1g .................... 0% to wilting if stored in an area with low This is an indication of freeze damage.
Dietary Fiber 0g .......................... 0% humidity. Storing lettuce and greens in To prevent freeze damage, do not store
Sugars (Not Available) an area with high air circulation or baby lettuce and greens below 31
Protein 1g strong drafts may also promote wilting. degrees F/-0.5 degree C.
Vitamin A ...................................... 10% For best quality, keep lettuce and greens
Vitamin C ........................................ 6% cold, maintain a humidity level of 90-98%,
Calcium .......................................... 4% and keep away from drafts.
Iron ................................................. 2%
Manoa
Serving Size 1 cup Manoa (56g)
Arugula
Amount Per Serving % Daily Value
Calories 10
Calories from Fat 0 Frisee
Total Fat 0g .................................... 0%
Saturated Fat 0g ......................... 0%
Cholesterol 0mg ............................. 0%
Sodium 0mg .................................. 0%
Total Carbohydrate 1g .................... 0%
Dietary Fiber less than 1 gram .... 3%
Sugars (Not Available)
Protein 1g
Vitamin A ...................................... 15%
Vitamin C ...................................... 15%
Calcium .......................................... 2% Red Oak
Iron ................................................. 2% Leaf
Tatsoi
Mache
147
Produce Marketing Association
Lo Bok
Availability Receiving and Inspecting
Some major production areas include: Choose firm, smooth roots with a shiny
exterior appearance. Avoid roots with a
dull exterior appearance or those that
appear flabby or limp.
California
• • • • • • • • • • • •
Imports Storing and Handling
• • • • • • • • • • • •
Temperature/humidity recommendation
for short-term storage of 7 days or less:
Variety/Type Descriptions 32-36 degrees F/0-2 degrees C
90-98% relative humidity
Lo Bok is also known as the Chinese
radish. They are a carrot-shaped Retail display tips:
vegetable whose texture is similar to the Water sprinkle: No
Japanese daikon. Some varieties have a Top ice: No
greenish tinge to the crown. Flavors Troubleshooting
vary: spring and summer radishes are Ethylene production/sensitivities:
hotter and have a less strong taste; fall Produces ethylene: No Flabby texture; flavor loss:
and winter radishes are milder in heat Sensitive to ethylene exposure: No Lo bok is susceptible to losing moisture,
but deeper flavor. which may cause a loss of firm texture
and flavor. For best quality, keep lo bok
Nutrition cold and maintain a humidity level of
Ordering Specifications Nutrition information for Lo Bok is not
90-98% during storage. Do not store lo
bok for extended periods of time; use or
available in the data bases used by PMA. display soon after receiving.
Common packaging:
10- and 25-lb. bulk cartons or crates
Freeze injury:
Lo bok is susceptible to freeze injury if
Grades:
stored below 30 degrees F/-1 degree C.
No U.S. grades given.
For best quality, maintain storage
temperature of 32-36 degrees F/0-2
degrees C and a humidity level of 90-98%.
148
Produce Marketing Association
Lotus/Lily Root
Availability Storing and Handling
Some major production areas include: Temperature/humidity recommendation
for short-term storage of 7 days or less:
Keep refrigerated at 32-34 degrees F/
0-1 degree C
California 90-98% relative humidity
• • • • • • • •
Retail display tips:
China
• • • • • • • • • • • • Water sprinkle: No
Top ice: No
Ethylene production/sensitivities:
Variety/Type Descriptions Produces ethylene: No
Sensitive to ethylene: No
The underwater root of the water lily or
lotus plant, lotus root can be up to 4 feet
long and looks like a solid-link chain in
Storing tips:
Fresh lotus root will last in the refrigerator
8” lengths, each link about 3” wide. Also
called ling gaw, lotus root has reddish-
for several days. Towards the end of the
fresh season (March from California)
Troubleshooting
brown skin over white flesh. Flavor is
shelf-life shortens to only a few days. Darkening skin:
like fresh coconut and jicima; texture is
Keep refrigerated at 32-34 degrees F/ Dark spots on skin, darker overall color,
crisp. When cut crosswise, root shows a
0-1 degrees C. and mold may indicate decay caused
symmetrical pattern of holes. Also
known as hasu no, leen ngua, and bhain. from age or from inconsistent
temperature during storage.
Nutrition*
Ordering Specifications Serving Size 1 cup Lotus/Lily Root (85g)
Common packaging:
Amount Per Serving % Daily Value
Loose pack in 44-lb. boxes (from China),
Calories 50
primarily, and 10-lb. boxes
Calories from Fat 0
Loose pack in 55- to 62-lb. boxes (from
Total Fat 0g .................................... 0%
California)
Saturated Fat 0g ......................... 0%
Cholesterol 0mg ............................. 0%
Sodium 35mg ................................ 1%
Receiving and Inspecting Total Carbohydrate 15g .................. 5%
Dietary Fiber 4g ......................... 16%
Look for firm roots with consistent color. Sugars 0g
Avoid rubbery roots or ones with soft Protein 2g
spots. Vitamin A ........................................ 0%
Vitamin C ...................................... 60%
Calcium .......................................... 4%
Iron ................................................. 6%
149
Produce Marketing Association
Malangas
Availability Receiving and Inspecting
Some major production areas include: Choose hard tubers with light-colored
skins. Avoid moldy, soft, or shriveled
product.
Florida
• • • • • • • • • • • • Storing and Handling
Costa Rica
• • • • • • • • • • Temperature/humidity recommendation
for short-term storage of 7 days or less:
45-50 degrees F/7-10 degrees C
Variety/Type Descriptions 85-95% relative humidity
Grades:
No U.S. grades given.
150
Produce Marketing Association
Mushrooms
Availability Porcini – Thick beige stem with large
white to red-brown cap and nutty flavor.
Some major production areas include: Porcini mushrooms should be cooked.
151
Produce Marketing Association
Mushrooms
Storing and Handling Crimini**
Serving Size 1 each Mushroom,
Portabella**
Serving Size (cups unknown)
Temperature/humidity recommendation Crimini (14g) Mushroom, Portabella (84g)
for short-term storage of 7 days or less: Amount Per Serving % Daily Value Amount Per Serving % Daily Value
32-36 degrees F/0-2 degrees C Calories 5 Calories 20
90-98% relative humidity Calories from Fat 0 Calories from Fat 0
Total Fat 0g .................................... 0% Total Fat 0g .................................... 0%
Retail display tips: Saturated Fat 0g ......................... 0% Saturated Fat 0g ......................... 0%
Water sprinkle: No Cholesterol 0mg ............................. 0% Cholesterol 0mg ............................. 0%
Top ice: No Sodium 0mg .................................. 0% Sodium 5mg .................................. 0%
Total Carbohydrate 1g .................... 0% Total Carbohydrate 4g .................... 1%
Ethylene production/sensitivities: Dietary Fiber 0g .......................... 0% Dietary Fiber 1g .......................... 5%
Produces ethylene: No Sugars 0g Sugars 2g
Sensitive to ethylene exposure: No Protein 0g Protein 2g
Vitamin A ........................................ 0% Vitamin A ........................................ 0%
Storing tips: Vitamin C ........................................ 0% Vitamin C ........................................ 0%
Store mushrooms in original containers; Calcium .......................................... 0% Calcium .......................................... 0%
do not store in plastic bags. Keep fresh Iron ................................................. 0% Iron ................................................. 2%
mushrooms away from foods with
strong odors.
Enoki** Shiitake**
Handling tips: Serving Size 1 each Mushroom, Serving Size (cups unknown)
Handle fresh mushrooms with care to Enoki (3g) Mushroom, Shiitake (84g)
avoid bruising.
Amount Per Serving % Daily Value Amount Per Serving % Daily Value
Calories 0 Calories 30
Calories from Fat 0 Calories from Fat 0
Nutrition Total Fat 0g .................................... 0% Total Fat 0g .................................... 0%
Saturated Fat 0g ......................... 0% Saturated Fat 0g ......................... 0%
Agaricus* Cholesterol 0mg ............................. 0% Cholesterol 0mg ............................. 0%
Serving Size 5 medium Mushroom, Sodium 0mg .................................. 0% Sodium 20mg ................................ 1%
Agaricus (84g) Total Carbohydrate 0g .................... 0% Total Carbohydrate 5g .................... 2%
Dietary Fiber 0g .......................... 0% Dietary Fiber less than 1 gram .... 4%
Amount Per Serving % Daily Value
Sugars (Not Available) Sugars 1g
Calories 20
Protein 0g Protein 2g
Calories from Fat 0
Vitamin A ........................................ 0% Vitamin A ........................................ 0%
Total Fat 0g .................................... 0%
Vitamin C ........................................ 0% Vitamin C ........................................ 4%
Saturated Fat 0g ......................... 0%
Calcium .......................................... 0% Calcium .......................................... 0%
Cholesterol 0mg ............................. 0%
Iron ................................................. 0% Iron ................................................. 8%
Sodium 0mg .................................. 0%
Total Carbohydrate 3g .................... 1%
Dietary Fiber 1g .......................... 4%
Oyster**
Sugars 0g
Serving Size 1 each Mushroom,
Protein 3g
Oyster (15g)
Vitamin A ........................................ 0%
Vitamin C ........................................ 2% Amount Per Serving % Daily Value
Calcium .......................................... 0% Calories 5
Iron ................................................. 2% Calories from Fat 0
Total Fat 0g .................................... 0%
*Based on information published by FDA.
Saturated Fat ........... (Not Available)
Cholesterol 0mg ............................. 0%
Sodium 0mg .................................. 0%
Total Carbohydrate 1g .................... 0%
Dietary Fiber 0g .......................... 0%
Sugars (Not Available)
Protein 1g
Vitamin A ........................................ 0%
Vitamin C ........................................ 0%
Calcium .......................................... 0%
Iron ................................................. 2%
152
Produce Marketing Association
Mushrooms
Woodear**
Serving Size (cups unknown)
Troubleshooting
Mushroom, Woodear (84g) Dark spotting; slimy texture:
Amount Per Serving % Daily Value These are all indications of improper
Calories 20 storage conditions. For best quality,
Calories from Fat 0 maintain storage temperature of 32-36
Total Fat 0g .................................... 0% degrees F/0-2 degrees C. Do not sprinkle
Saturated Fat 0g ......................... 0% mushrooms with water or place in
Cholesterol 0mg ............................. 0% plastic bags.
Sodium 0mg .................................. 0%
Total Carbohydrate 4g .................... 1% Dehydration; general deterioration:
Dietary Fiber less than 1 gram .... 4% Fresh mushrooms may exhibit
Sugars 1g dehydration or general deterioration if
Protein 2g they are stored in an area with low
Vitamin A ........................................ 0% humidity. For best quality, maintain
Vitamin C ........................................ 4% humidity level of 90-98%.
Calcium .......................................... 0%
Iron ................................................. 6% Bruising:
Rough handling may cause bruising of
**These values have not been adopted or approved by FDA. They mushrooms. Keep handling to a
have been obtained from USDA's Handbook 8, or other databases
developed by PMA and its members. While PMA believes use of minimum. Do not stack heavy produce
non–FDA-approved data should not result in FDA regulatory action, on top of fresh mushrooms.
such a result can never be assured. Consultation with company
counsel is suggested before the data is used in conjunction with the
marketing of specific products.
Woodear
Portabella
Enoki
Oyster
Shitake
153
Produce Marketing Association
Napa/Pe-Tsai
Availability Receiving and Inspecting
Some major production areas include: Good quality napa should exhibit well-
shaped heads with fresh-looking leaves,
be fairly even-colored, and heavy for its
size. Avoid wilted or discolored product.
Arizona
• • • •
California Storing and Handling
• • • • • • • • • • • •
Temperature/humidity recommendation
Florida
• • • • • • • for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
New York 90-98% relative humidity
• • • • • • • • • • • •
Texas Retail display tips:
• • • • • • Water sprinkle: Ok
Canada Top ice: No
• • • • • • • • Troubleshooting
Ethylene production/sensitivities:
Produces ethylene: No Water-soaked or soft spots:
Variety/Type Descriptions Sensitive to ethylene exposure: Yes These are indications of freeze damage.
To prevent freeze damage, do not store
Also called Chinese cabbage. Oblong Storing tips: napa below 31 degrees F/-0.5 degrees C.
head with tightly packed, pale green to Keep napa away from ethylene-
white crinkled leaves. Napa’s mild flavor producing fruits and ripening rooms. Wilting:
is similar to a cross between cabbage, Napa is susceptible to moisture loss if
iceberg lettuce, and celery. Texture is stored in an area with low humidity. For
tender-crisp. Napa may be used cooked
or uncooked.
Nutrition* best quality, keep napa cold and
maintain a humidity level of 90-98%.
Serving Size 1 cup chopped Keep napa away from strong drafts.
Napa/Pe-Tsai (76g)
Ordering Specifications Yellowing; separation of leaves:
Napa is sensitive to ethylene and may be
Amount Per Serving % Daily Value
Common packaging: Calories 10 damaged by the gas. To maintain good
Bulk cartons and crates of various Calories from Fat 0 quality, keep napa away from ethylene-
weights. Total Fat 0g .................................... 0% producing fruits and ripening rooms.
Saturated Fat 0g ......................... 0%
Grades: Cholesterol 0mg ............................. 0%
No U.S. grades given. Sodium 5mg .................................. 0%
Total Carbohydrate 2g .................... 1%
Dietary Fiber 2g .......................... 9%
Sugars (Not Available)
Protein 1g
Vitamin A ...................................... 20%
Vitamin C ...................................... 35%
Calcium .......................................... 6%
Iron ................................................. 2%
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Produce Marketing Association
Okra
Availability Storing and Handling
Temperature/humidity recommendation
for short-term storage of 7 days or less:
U.S. 45-50 degrees F/7-10 degrees C
• • • • • • • • • • • • 85-95% relative humidity
Imports
• • • • • • • • • • • • Retail display tips:
Water sprinkle: No
NOTE: Some major production areas
Top ice: No
include California, Florida, and Mexico.
Ethylene production/sensitivities:
Produces ethylene: Yes–very low
Variety/Type Descriptions Sensitive to ethylene exposure: Yes
Grades:
Nutrition*
Yellow discoloration; tough texture;
U.S. No. 1 Serving Size 1 cup Okra (100g) rapid decay:
Storing okra at high temperatures may
NOTE: Not all okra is graded. Ungraded Amount Per Serving % Daily Value cause rapid deterioration and
okra is called “unclassified.” Calories 35 discoloration. For best quality, maintain
Calories from Fat 0 short-term storage temperature of 45-50
Total Fat 0g .................................... 0% degrees F/7-10 degrees C. Use or display
Receiving and Inspecting Saturated Fat 0g ......................... 0% okra soon after receiving.
Cholesterol 0mg ............................. 0%
Good quality okra pods should be clean, Sodium 10mg ................................. 0% Shriveling:
fresh-looking, tender, and well-shaped. Total Carbohydrate 8g .................... 3% Exposing okra to low humidity will
Avoid misshapen or decayed pods. Dietary Fiber 3g ........................ 13% cause product shriveling. For best
Sugars 2g quality, maintain humidity level of 85-
Protein 2g 95%.
Vitamin A ...................................... 15%
Vitamin C ...................................... 35% Black discoloration:
Calcium .......................................... 8% Okra is very susceptible to bruising and
Iron ................................................. 4% will turn black. For best quality, keep
handling to a minimum; do not drop
*These values have not been adopted or approved by FDA. They
have been obtained from USDA's Handbook 8, or other databases shipping containers on the floor.
developed by PMA and its members. While PMA believes use of
non–FDA-approved data should not result in FDA regulatory action,
such a result can never be assured. Consultation with company Yellowing; loss of green color:
counsel is suggested before the data is used in conjunction with the Okra is sensitive to ethylene; exposure to
marketing of specific products.
the gas may cause yellowing and loss of
green color. Keep okra away from
ethylene-producing fruits and ripening
rooms.
155
Produce Marketing Association
Onions, Dry
Availability Variety/Type Description
Some major production areas include: Dry onions are typically divided into two
categories:
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Produce Marketing Association
Onions, Dry
Nutrition Yellow Onion**
Serving Size 1 medium whole Onion,
Onion* Yellow (110g)
Serving Size 1 medium whole Onion (148g) Amount Per Serving % Daily Value
Amount Per Serving % Daily Value Calories 40
Calories 60 Calories from Fat 0
Calories from Fat 0 Total Fat 0g .................................... 0%
Total Fat 0g .................................... 0% Saturated Fat 0g ......................... 0%
Saturated Fat 0g ......................... 0% Cholesterol 0mg ............................. 0%
Cholesterol 0mg ............................. 0% Sodium 0mg .................................. 0%
Sodium 5mg .................................. 0% Total Carbohydrate 9g .................... 3%
Total Carbohydrate 14g .................. 5% Dietary Fiber 2g .......................... 8%
Dietary Fiber 3g ........................ 12% Sugars 7g
Sugars 9g Protein 1g
Protein 2g Vitamin A ........................................ 0%
Vitamin A ........................................ 0% Vitamin C ...................................... 10%
Vitamin C ...................................... 20% Calcium .......................................... 2%
Calcium .......................................... 4% Iron ................................................. 2%
Iron ................................................. 2%
**These values have not been adopted or approved by FDA. They
have been obtained from USDA's Handbook 8, or other databases
*Based on information published by FDA. developed by PMA and its members. While PMA believes use of
non–FDA-approved data should not result in FDA regulatory action,
such a result can never be assured. Consultation with company
counsel is suggested before the data is used in conjunction with the
Red Onion** marketing of specific products.
Serving Size 1 medium whole Onion,
Red (110g)
Amount Per Serving % Daily Value Troubleshooting
Calories 40
Calories from Fat 0
Sprouting; decay; mold:
Total Fat 0g .................................... 0% Dry onions may show signs of sprouting,
Saturated Fat 0g ......................... 0% decay, or mold if they are stored at high
Cholesterol 0mg ............................. 0% temperatures or high humidity. To
Sodium 0mg .................................. 0% maintain quality, keep short-term
Total Carbohydrate 9g .................... 3% storage temperature of 60-65 degrees F/
Dietary Fiber 2g .......................... 8% 16-18 degrees C and a humidity level of
Sugars 7g 85-95%. Be sure onions are stored in a
Protein 1g well-ventilated area. For extended
Vitamin A ........................................ 0% storage (longer than 7 days), hold
Vitamin C ...................................... 10% onions at 32-36 degrees F/0-2 degrees C
Calcium .......................................... 2% and 60-65% relative humidity.
Iron ................................................. 2%
Water-soaked spots:
This is an indication of freeze damage.
White Onion** To prevent freezing injury, do not store
Serving Size 1 medium whole Onion, dry onions below 30 degrees F/-1
White (110g) degree C.
U.S. No. 2
Serving Size ¼ cup chopped Onion,
Green (25g)
NOTE: Not all green onions are graded.
Ungraded green onions are called
Amount Per Serving % Daily Value
“unclassified.” Differences between
Calories 10
grades are based primarily on external
Calories from Fat 0
appearance.
Total Fat 0g .................................... 0%
Saturated Fat 0g ......................... 0%
Cholesterol 0mg ............................. 0%
Sodium 10mg ................................. 0%
Total Carbohydrate 2g .................... 1%
Dietary Fiber 1g .......................... 4%
Sugars 1g
Protein 0g
Vitamin A ........................................ 2%
Vitamin C ........................................ 8%
Calcium .......................................... 2%
Iron ................................................. 0%
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Produce Marketing Association
Parsley Root
Availability Receiving and Inspecting
Some major production areas include: Look for firm, creamy-beige roots topped
with leaves of fresh, green appearance.
Avoid product that is yellowing or
wilting.
California
• • • • • • • • •
Texas Storing and Handling
• • • • • • • • •
Temperature/humidity recommendation
for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
Variety/Type Descriptions 90-98% relative humidity
159
Produce Marketing Association
Parsnips
Availability Storing and Handling
Temperature/humidity recommendation
for short-term storage of 7 days or less:
U.S. 32-36 degrees F/0-2 degrees C
• • • • • • 90-98% relative humidity
Storing tips:
Ordering Specifications Keep parsnips away from ethylene-
producing fruits and ripening rooms.
Common packaging:
25-lb. ½-bushel cartons or crates
Troubleshooting
12-lb. cartons holding 12 1-lb. bags
20-lb. sacks
Nutrition* Decay; brown discoloration:
Parsnips may discolor and begin to
Serving Size 1 cup Parsnips (133g) decay if they are stored in warm areas.
Grades: For best quality, store parsnips at 32-36
U.S. No. 1 Amount Per Serving % Daily Value degrees F/0-2 degrees C.
U.S. No. 2 Calories 100
Calories from Fat 0 Loss of weight or crisp texture; color loss:
Differences between grades are based Total Fat 0g .................................... 0% Parsnips may become limp, lose weight,
primarily on external appearance. Saturated Fat 0g ......................... 0% or lose color if they are stored in an area
Cholesterol 0mg ............................. 0% with low humidity. For best quality,
NOTE: Not all parsnips are graded. Sodium 15mg ................................ 1% maintain humidity level of 90-98%
Ungraded parsnips are called Total Carbohydrate 24g .................. 8% during storage.
“unclassified.” Dietary Fiber 7g ........................ 26%
Sugars 6g Bitter flavor:
Protein 2g Parsnips may develop a bitter flavor if
Receiving and Inspecting Vitamin A ........................................ 0%
Vitamin C ...................................... 40%
exposed to ethylene gas. For best quality,
keep parsnips away from ethylene-
Choose parsnips that are clean, firm, Calcium .......................................... 4% producing fruits and ripening rooms.
and have smooth white skins. Parsnip Iron ................................................. 4%
tops should be well trimmed. Avoid
*These values have not been adopted or approved by FDA. They
misshapen parsnips or those that exhibit have been obtained from USDA's Handbook 8, or other databases
growth cracks, bruises, cuts, or developed by PMA and its members. While PMA believes use of
non–FDA-approved data should not result in FDA regulatory action,
discoloration. such a result can never be assured. Consultation with company
counsel is suggested before the data is used in conjunction with the
marketing of specific products.
160
Produce Marketing Association
Peas, Snap/Snow
Availability Receiving and Inspecting
Some major production areas include: Pods of all types should exhibit good
green coloring with a soft, velvety touch.
Green peas should have well-filled pods
with large, round peas inside. Snap and
snow peas should exhibit firm pods.
California
• • • • • • • • • • • • Snap peas may be slightly darker and
smaller than snow peas.
Guatemala
• • • • • • • • • • • •
Mexico
• • • • • • • • • • • • Storing and Handling
Snow Pea
NOTE: Other major production areas Temperature/humidity recommendation
include New York, Oregon, and Wisconsin. for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
90-98% relative humidity Snow Peas
Serving Size 1 cup Peas, Snow (63g)
Variety/Type Descriptions Retail display tips:
Water sprinkle: No Amount Per Serving % Daily Value
Snow – Most commonly available fresh Calories 25
pea. Flat green pods with small, Top ice: No
Calories from Fat 0
immature peas inside. Pods are edible Total Fat 0g .................................... 0%
and may be eaten fresh or cooked. De- Ethylene production/sensitivities:
Saturated Fat 0g ......................... 0%
stringing pods is not necessary. Produces ethylene: No
Cholesterol 0mg ............................. 0%
Sensitive to ethylene exposure: Yes
Sodium 0mg .................................. 0%
Green – Large, bright green pods that Total Carbohydrate 5g .................... 2%
bulge away from round, mature peas Storing tips: Dietary Fiber 2g .......................... 7%
inside. Only peas are edible. Fresh green Keep peas away from ethylene- Sugars 3g
peas must be cooked. producing fruits and ripening rooms. Protein 2g
Vitamin A ........................................ 2%
Snap – Similar in appearance to green Vitamin C ...................................... 60%
peas, but slightly smaller in size. Pods
are edible but should be destringed.
Nutrition* Calcium .......................................... 2%
Iron ................................................. 8%
Snap peas may be eaten fresh or cooked. Green Peas
*These values have not been adopted or approved by FDA. They have been
Serving Size 1 cup Peas, Green (145g) obtained from USDA's Handbook 8, or other databases developed by PMA
and its members. While PMA believes use of non–FDA-approved
Ordering Specifications Amount Per Serving % Daily Value data should not result in FDA regulatory action, such a result can
never be assured. Consultation with company counsel is suggested before
Calories 120 the data is used in conjunction with the marketing of specific products.
Common packaging: Calories from Fat 5
30-lb. crates, bushel crates, and 1-1/9- Total Fat 0.5g ................................. 1%
bushel crates Saturated Fat 0g ......................... 0%
Cholesterol 0mg ............................. 0%
Troubleshooting
10-lb. cartons
Sodium 5mg .................................. 0% Shriveling; wilting:
Grades: Total Carbohydrate 21g .................. 7% Peas may shrivel or wilt if stored in an
U.S. No. 1 Dietary Fiber 7g ........................ 30% area with low humidity. For best quality,
U.S. Fancy Sugars 8g maintain a humidity level of 90-98%.
Protein 8g
Differences between grades are based Vitamin A ...................................... 20% Loss of flavor:
primarily on external appearance. Vitamin C .................................... 100% Storing peas at high temperatures may
Calcium .......................................... 4% cause a decrease in sugar content and loss
NOTE: Not all peas are graded. Iron ............................................... 10% of flavor. To prevent loss of flavor, store
Ungraded peas are called “unclassified.” peas at 32-36 degrees F/0-2 degrees C.
Yellowing:
Exposure to ethylene gas may cause peas
Snap Pea
to lose their green color. To prevent
yellowing, keep peas away from ethylene-
producing fruits and ripening rooms.
161
Produce Marketing Association
Peppers, Chili
Availability Hungarian Wax – A large yellow chili,
3-5” long and up to 1½” wide, these
Some major production areas include: peppers are mild to medium-hot. Similar
in appearance to, but hotter than
banana chilies.
Jalapeno
Serving Size 1 each Pepper, Jalapeno (14g) Red
Cherry
Cayenne
Amount Per Serving % Daily Value Hot
Calories 5
Calories from Fat 0 Green
Total Fat 0g .................................... 0% Serrano
Saturated Fat 0g ......................... 0% Jalapeno
Cholesterol 0mg ............................. 0%
Sodium 0mg .................................. 0% Red
Total Carbohydrate 1g .................... 0% Serrano
Dietary Fiber 0g .......................... 0%
Sugars (Not Available)
Protein 0g Jalapeno
Vitamin A ........................................ 0% Staffin
Vitamin C ...................................... 10% Red
Calcium .......................................... 0% Thai
Iron ................................................. 0% Red Hot
Green
Thai
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Produce Marketing Association
Peppers, Sweet
Availability Sizes:
Small
Some major production areas include: Medium
Large
Extra Large/Jumbo
California
• • • • • • • Receiving and Inspecting
Florida Good quality sweet peppers should be
• • • • • • • • •
firm, fresh-looking, and brightly
Georgia colored. Avoid peppers that appear
• • • shriveled, dull-looking, or pitted.
Imports
• • • • • • • • • • • •
Storing and Handling
Variety/Type Descriptions Temperature/humidity recommendation
for short-term storage of 7 days or less: Red Pepper**
Sweet peppers, also called bell peppers, 45-50 degrees F/7-10 degrees C Serving Size 1 medium Pepper, Red (119g)
are generally sold by color. All sweet 85-95% relative humidity
peppers are green at the immature state. Amount Per Serving % Daily Value
As the peppers mature, they turn color. Retail display tips: Calories 30
The most predominant color for a Water sprinkle: No Calories from Fat 0
mature sweet pepper is red, although Top ice: No Total Fat 0g .................................... 0%
other colors available include gold, Saturated Fat 0g ......................... 0%
purple, orange, and brown. All sweet Cholesterol 0mg ............................. 0%
Ethylene production/sensitivities:
peppers are characterized by their bright Sodium 0mg .................................. 0%
Produces ethylene: No
skin color and fairly sweet flavor. Total Carbohydrate 8g .................... 3%
Sensitive to ethylene exposure: No
Because the sugar content increases as a Dietary Fiber 2g ........................ 10%
sweet pepper matures, colored peppers Sugars 3g
tend to be sweeter than green peppers. Protein 1g
Nutrition Vitamin A .................................... 140%
Vitamin C .................................... 380%
Bell Pepper*
Ordering Specifications Serving Size 1 medium Pepper, Bell (148g)
Calcium .......................................... 2%
Iron ................................................. 4%
Common packaging: Amount Per Serving % Daily Value **These values have not been adopted or approved by FDA. They
15- to 35-lb. bushel cartons or crates Calories 30 have been obtained from USDA's Handbook 8, or other databases
developed by PMA and its members. While PMA believes use of
Calories from Fat 0 non–FDA-approved data should not result in FDA regulatory action,
Grades: Total Fat 0g .................................... 0% such a result can never be assured. Consultation with company
U.S. Fancy counsel is suggested before the data is used in conjunction with the
Saturated Fat 0g ......................... 0% marketing of specific products.
U.S. No. 1 Cholesterol 0mg ............................. 0%
U.S. No. 2 Sodium 0mg .................................. 0%
NOTE: Not all sweet peppers are graded.
Total Carbohydrate 7g .................... 2%
Dietary Fiber 2g .......................... 8%
Troubleshooting
Ungraded peppers are called “unclassified.” Sugars 4g
Differences between grades are based Pitting; decay; darkening of seeds:
Protein 1g These are indications of chill injury. To
primarily on external appearance. Vitamin A ........................................ 8% prevent chill injury, do not store sweet
Vitamin C .................................... 190% peppers below 42 degrees F/
Calcium .......................................... 2% 6 degrees C.
Iron ................................................. 2%
164
Produce Marketing Association
Potatoes
Availability Ordering Specifications
Common packaging:
100-lb. sacks
Russet 50-lb. cartons or sacks
• • • • • • • • • • • • 5- and 10-lb. bags
Round Red
• • • • • • • • • • • • Grades:
Round White U.S. Extra No. 1
• • • • • • • • • • • • U.S. No. 1
U.S. Commercial
Long White
• • • • • • U.S. No. 2
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Produce Marketing Association
Potatoes
Nutrition* Troubleshooting
Serving Size 1 medium Potato (148g) Shriveling; sprouting; decay:
Potatoes may begin to decay, shrivel, or
Amount Per Serving % Daily Value sprout if they are stored at high
Calories 40 temperatures. Low air circulation can
Calories from Fat 0 also promote decay. Store potatoes at
Total Fat 0g .................................... 0% 60-65 degrees F/16-18 degrees C;
Saturated Fat 0g ......................... 0% maintain adequate air circulation. For
Cholesterol 0mg ............................. 0% long-term storage (beyond 7 days), hold
Sodium 10mg ................................. 0% potatoes at 45-50 degrees F/7-10
Total Carbohydrate 7g .................... 2% degrees C.
Dietary Fiber 4g ......................... 16%
Sugars 2g Sweet flavor; flesh darkens when cooked:
Protein 3g These are indications of chill injury.
Vitamin A ........................................ 0% (Cold temperatures cause potato starch
Vitamin C ...................................... 40% to convert to sugar which results in a
Calcium .......................................... 2% sweet flavor.) To prevent chill injury, do
Iron ................................................. 8% not store potatoes below 42 degrees F/
6 degrees C.
*These values are based on the proposal published by FDA in the
Federal Register of March 20, 2002. While PMA believes that use of
these data should not result in FDA regulatory action, such a result Green-tinged skin:
can never be assured. Consultation with Company counsel is
suggested before the data is used in conjunction with the marketing Potatoes may turn green if they are
of specific products. exposed to light. Store potatoes in a dark
area for best quality.
Russet
Yellow
Long White
Round Red
166
Produce Marketing Association
Pumpkins
Availability Storing and Handling
Some major production areas include: Temperature/humidity recommendation
for short-term storage of 7 days or less:
60-65 degrees F/16-18 degrees C
85-95% relative humidity
California
• • • Retail display tips:
Water sprinkle: No
Illinois
• • • Top ice: No
167
Produce Marketing Association
Radicchio
Availability Storing and Handling
Some major production areas include: Temperature/humidity recommendation
for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
90-98 % relative humidity
California
• • • • • • • • • • • • Retail display tips:
Water sprinkle: Ok
Mexico
• • • • • • • • • • • • Top ice: No
Ethylene production/sensitivities:
Produces ethylene: No
Variety/Type Descriptions Sensitive to ethylene exposure: Yes
Compact head consisting of maroon-red
leaves. Radicchio shape is similar to that
Storing tips: Troubleshooting
Keep radicchio away from ethylene-
of a Brussels sprout. Leaves turn from Loss of maroon-red color:
producing fruits and ripening rooms.
bright green to deep maroon-red as the
Store radicchio in a dark area away from Radicchio may lose its color if exposed
radicchio plant matures and growing
light. to sunlight. For best quality, store
temperatures become colder. Radicchio
radicchio in a dark area away from
flavor is distinct and slightly bittersweet.
direct sunlight.
May be used raw in salads.
Nutrition* Loss of leaves; decrease in color
intensity:
Ordering Specifications Serving Size 10 Radicchio leaves (80g)
Exposure to ethylene may cause
Amount Per Serving % Daily Value radicchio leaves to fall off and lose their
Common packaging: intense maroon color. To maintain good
Calories 20
7-lb. cartons or lugs quality, keep radicchio away from
Calories from Fat 0
Total Fat 0g .................................... 0% ethylene-producing fruits and ripening
Grades: rooms.
Saturated Fat 0g ......................... 0%
No U.S. grades given.
Cholesterol 0mg ............................. 0%
Sodium 20mg ................................ 1% Water-soaked appearance; sloughing
Total Carbohydrate 4g .................... 1% off of the outer leaf tissue:
Receiving and Inspecting Dietary Fiber less than 1 gram .... 3% These are indications of freeze injury. To
Sugars (Not Available) prevent freeze injury, do not store
Choose radicchio with well-shaped Protein 1g radicchio below 31 degrees F/
heads and compact leaves. Leaves Vitamin A ........................................ 0% -0.5 degrees C.
should be dark maroon-red with white Vitamin C ...................................... 10%
veins. Calcium .......................................... 2%
Iron ................................................. 2%
168
Produce Marketing Association
Radishes
Availability Receiving and Inspecting
Some major production areas include: Good quality radishes should be bright
in color with firm, well-formed roots
and crisp, white flesh. Attached tops
should be green and fresh. Avoid
radishes that appear dry, wilted, spongy,
California
• • • • • • • • • • • • rough-skinned, or with external
damage.
Florida
• • • • • • •
Imports
• • • • • • • Storing and Handling
Temperature/humidity recommendation
for short-term storage of 7 days or less:
Variety/Type Descriptions 32-36 degrees F/0-2 degrees C
90-98% relative humidity
Red Globe – Most predominant type
sold commercially. Round shape, bright
red color with crisp white flesh.
Retail display tips: Troubleshooting
Water sprinkle: No
Top ice: No Top or root growth; softening:
Black – These radishes resemble
turnips in shape and texture of flesh. Storing radishes at high temperatures
The flavor is pungent, slightly turnip- Ethylene production/sensitivities: may promote top or root growth and
like. Black skin covers crisp white flesh. Produces ethylene: No softening. For best quality, store radishes
Also called winter radish. Sensitive to ethylene: Yes at 32-36 degrees F/0-2 degrees C with a
humidity level of 90-98%.
Daikon – See individual commodity. Storing tips:
Store radishes away from ethylene- Pithy or spongy texture:
White – Round shape, white color with producing fruits and ripening rooms. This is an indication of age. Always
crisp white flesh. Bunched radishes are more perishable inspect radishes carefully upon arrival to
because the green tops tend to break ensure good quality product. Do not
down faster than the actual root. hold radishes for long periods of time.
169
Produce Marketing Association
Rhubarb
Availability Receiving and Inspecting
Rhubarb stalks should be straight, firm,
and smooth. Avoid limp or discolored
Field Fresh rhubarb. Hothouse rhubarb will have a
• • • • • • yellow leaf tip. Field fresh leaf tip is green.
Hothouse
• • • •
NOTE: Some major production areas Storing and Handling
include Washington, Oregon, Michigan,
and California. Temperature/humidity recommendation
for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
90-98% relative humidity
Variety/Type Descriptions
Retail display tips:
Field Fresh Rhubarb (field
Water sprinkle: No
grown) – Long, straight, smooth stalks;
Top ice: No
dark red to greenish-red in color. When
cooked, cherry rhubarb exhibits a Troubleshooting
slightly stringy but tender texture and
Ethylene production/sensitivities:
tart flavor. Only rhubarb stalks are Produces ethylene: No Mold:
edible; remove and discard leaves before Sensitive to ethylene exposure: No Rhubarb may become moldy if it is
using. Cherry rhubarb must be cooked stored in a warm area with low air
and is most often used like a fruit in pies, Storing tips: circulation. For best quality, store
preserves, and sauces. Maintain adequate air circulation during rhubarb at 32-36 degrees F/0-2 degrees
storage. C and maintain adequate air circulation.
Hothouse Rhubarb (greenhouse
grown) – Long, straight, smooth stalks; Handling tips: Loss of firm texture:
bright red to pink color with satin-like Do not trim rhubarb during storage or Rhubarb may become limp if it is stored
sheen. Flavor of strawberry rhubarb is display. Trimming may cause product to in an area with low humidity. To
milder than cherry rhubarb. When lose moisture and become limp. maintain quality, keep rhubarb cold and
cooked, strawberry rhubarb exhibits a store in an area with 90-98% humidity.
tender texture and is not stringy. Only To revive slightly limp rhubarb, plunge
the stalks are edible; remove and discard Nutrition* stalks in ice water until they become
rigid. Drain thoroughly and refrigerate.
leaves before using. Strawberry rhubarb
must be cooked and is most often used Serving Size ½ cup diced Rhubarb (61g) Do not trim rhubarb; trimming may
like a fruit in pies, preserves, and sauces. promote moisture loss.
Amount Per Serving % Daily Value
Calories 15 Water-soaked or soft spots:
These are indications of freeze damage.
Ordering Specifications Calories from Fat 0
Total Fat 0g .................................... 0% To prevent freeze damage, do not store
Saturated Fat 0g ......................... 0% rhubarb below 28 degrees F/
Common packaging: -2 degrees C.
Bulk cartons holding bunched or loose Cholesterol 0mg ............................. 0%
rhubarb Sodium 0mg .................................. 0%
Film bags Total Carbohydrate 3g .................... 1%
Dietary Fiber 1g .......................... 4%
Grades: Sugars 2g
Field grown: Protein 1g
U.S. Fancy Vitamin A ........................................ 2%
U.S. No. 1 Vitamin C ........................................ 8%
U.S. No. 2 Calcium .......................................... 6%
Iron ................................................. 0%
NOTE: Not all field grown rhubarb is *These values have not been adopted or approved by FDA. They
graded. Ungraded rhubarb is called have been obtained from USDA's Handbook 8, or other databases
developed by PMA and its members. While PMA believes use of
“unclassified.” non–FDA-approved data should not result in FDA regulatory action,
such a result can never be assured. Consultation with company
counsel is suggested before the data is used in conjunction with the
marketing of specific products.
170
Produce Marketing Association
Rutabagas
Availability Storing and Handling
Temperature/humidity recommendation
for short-term storage of 7 days or less:
U.S. 32-36 degrees F/0-2 degrees C
• • • • • • • • • • • • 90-98% relative humidity
Canada
• • • • • • • • • • • • Retail display tips:
Water sprinkle: Ok
NOTE: Other major production areas
Top ice: No
include: California, Georgia, Michigan,
New Jersey, Oregon, South Carolina,
and Mexico.
Ethylene production/sensitivities:
Produces ethylene: No
Sensitive to ethylene exposure: Yes–low
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Produce Marketing Association
Salad Mixes
Availability Storing and Handling
Temperature/humidity recommendation
for short-term storage of 7 days or less:
U.S.. 32-36 degrees F/0-2 degrees C
• • • • • • • • • • • • 90-98% relative humidity
California
• • • • • • • • • • Storing and Handling
Temperature/humidity recommendation
Variety/Type Descriptions for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
Also called oyster plant. There are two 90-98% relative humidity
types of salsify:
Retail display tips:
Black – Stick-like root with brown- Water sprinkle: No
black skin and cream-colored flesh. Top ice: No
Black salsify is fleshier than white salsify
and easier to peel. Ethylene production/sensitivities: Troubleshooting
Produces ethylene: No
White – Irregular parsnip-shaped root Sensitive to ethylene exposure: No Shriveling:
with pale, tan-colored skin and off- Salsify may become dehydrated and
white flesh. Skin is covered with tiny Storing tips: shriveled if stored in an area with low
rootlets. Refrigerate unwashed in plastic bag for humidity. For best quality, keep salsify
up to one week. Freezing is not cold and maintain humidity level of
Both types exhibit a mild flavor that is recommended. Maintain high humidity 90-98%.
similar to oysters and artichoke hearts; to keep salsify from drying out.
texture is crisp and carrot-like. Salsify Water-soaked or soft spots:
requires cooking (steamed or braised These are indications of freeze damage.
and added to soups and stews). Only the
flesh is edible. Nutrition* To prevent freeze damage, do not store
salsify below 30 degrees F/-1 degree C.
Serving Size 1/2 cup slices Salsify (67g)
173
Produce Marketing Association
Shallots
Availability Receiving and Inspecting
Some major production areas include: Good quality shallots should have
uniform shapes, firm texture, and be
free of blemishes. Avoid shallots that
appear soft, shriveled, or moldy.
New Jersey
• • • • • • • •
New York Storing and Handling
• • • • • • •
Temperature/humidity recommendation
France
• • • • • • • • • • • • for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
Holland 90-98% relative humidity
• • • • • • • • • • • •
Retail display tips:
Water sprinkle: Ok
Variety/Type Descriptions Top ice: No
Small, onion-like bulb consisting of a
Troubleshooting
Ethylene production/sensitivities:
cluster of cloves covered with a golden Produces ethylene: No Decay; mold:
to reddish-brown papery outer skin. Sensitive to ethylene exposure: Yes Shallots may begin to decay or show
Golden-pink flesh is milder and slightly
signs of mold if they are stored in an
sweeter than that of an onion.
Storing tips: area with high humidity or low air
Maintain good air ventilation during circulation. For best quality, keep
storage. shallots cold (32-36 degrees F/0-2
Ordering Specifications degrees C) during storage. Maintain
adequate air circulation during storage
Common packaging:
5-lb. bulk bags
Nutrition* as well.
10- and 40-lb. bulk cartons Serving Size 3 tablespoons chopped Water-soaked appearance;
Cartons holding 3-oz. mesh bags Shallots (30g) softening of texture:
These are indications of freeze injury. To
Grades: Amount Per Serving % Daily Value prevent freeze injury, do not store
No U.S. grades given. Calories 20 shallots below 31 degrees F/-0.5
Calories from Fat 0 degrees C.
Total Fat 0g .................................... 0%
Saturated Fat 0g ......................... 0%
Cholesterol 0mg ............................. 0%
Sodium 0mg .................................. 0%
Total Carbohydrate 5g .................... 2%
Dietary Fiber 0g .......................... 0%
Sugars 1g
Protein 1g
Vitamin A ........................................ 8%
Vitamin C ........................................ 4%
Calcium .......................................... 2%
Iron ................................................. 2%
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Produce Marketing Association
Spinach
Availability Storing and Handling
Some major production areas include: Temperature/humidity recommendation
for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
90-98% relative humidity
California
• • • • • • • • • • • • Retail display tips:
Water sprinkle: Ok
Colorado
• • • • • • Top ice: No
Yellowing:
Exposure to ethylene may accelerate loss of
green color of spinach leaves. To prevent
yellowing, keep spinach away from ethylene-
producing fruits and ripening rooms.
175
Produce Marketing Association
Sprouts
Availability Storing and Handling
Temperature/humidity recommendation
for short-term storage of 7 days or less:
U.S.. 32-36 degrees F/0-2 degrees C
• • • • • • • • • • • • 90-98% relative humidity
176
Produce Marketing Association
Sprouts
Troubleshooting
Dried out sprouts:
Sprouts are susceptible to dehydration.
For best quality, maintain a humidity
level of 90-98% and do not expose
sprouts to drafts.
Alfalfa
Daikon Radish
Onion
Mung Bean
Spicy
177
Produce Marketing Association
Squash, Hard-Shell
Availability resembles a tiny pumpkin. Some
varieties may have a greenish-grey crust
Some major production areas include: near stem end. May have a green circle
around the stem end.
Butternut
Serving Size 1 cup Squash, Butternut
cubes (140g) Banana
Hubbard
Amount Per Serving % Daily Value
Calories 60
Calories from Fat 0
Total Fat 0g .................................... 0%
Saturated Fat 0g ......................... 0%
Cholesterol 0mg ............................. 0% Buttercup
Sodium 5mg .................................. 0%
Total Carbohydrate 16g .................. 5%
Dietary Fiber 5g ......................... 19%
Sugars 4g
Protein 1g
Vitamin A .................................... 220% Butternut Spaghetti
Vitamin C ...................................... 50%
Calcium .......................................... 6%
Iron ................................................. 6%
Acorn
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Produce Marketing Association
Squash, Soft-Shell
Availability Ordering Specifications
Some major production areas include: Common packaging:
10- to 42-lb. bushel containers, crates,
and lugs
California
Grades:
• • • • • • • • • • • • U.S. No. 1
U.S. No. 2
California, Colorado (Scallopini)
• • • • • • • •
NOTE: Not all soft-shell squash is
Florida graded. Ungraded soft-shell squash is
• • • • • • • • • •
called “unclassified.” Differences
Dominican Republic between grades are based primarily on
• • • • • • • • • • • • external appearance.
Honduras
• • • • • • • • • • • • Sizes:
Crookneck/Straightneck/Zucchini:
Mexico
• • • • • • • • • • • • Small
Medium
Storing and Handling
Large
Temperature/humidity recommendation
Variety/Type Descriptions Pattypan:
for short-term storage of 7 days or less:
45-50 degrees F/7-10 degrees C
Small
Crookneck – Cylindrical shape with 85-95% relative humidity
Medium
bulb end, creamy yellow rind, white
Large
flesh, and seeds. May be used raw or Retail display tips:
Jumbo
cooked. Water sprinkle: No
Top ice: No
Opo squash – A long, thin, light green
soft shell squash that originates from Receiving and Inspecting Ethylene production/sensitivities:
tropical Southeast Asia. Flesh is similar Produces ethylene: No
to a zucchini; flavor is mild. Also known Soft-shell squash should be firm with Sensitive to ethylene exposure: Yes
as pul qua, long melon, and bottle shiny, tender rinds. Shape and rind color
gourd. should be consistent with type. Avoid Storing tips:
squash that shows signs of injury, Keep soft-shell squash away from
Pattypan – Round, squat shape with pitting, or dull rind. Generally speaking, ethylene-producing fruits and ripening
scalloped edges. Light green or yellow smaller sizes are more tender and rooms.
color with white flesh and seeds. flavorful.
Completely edible either raw or cooked. Opo squash, kept refrigerated, will last
one week.
Scallopini – A cross between pattypan
squash and zucchini, it is shaped like a Pattypan
top with emerald green skin. Skin has no
bitterness; the flesh is sweet and smooth.
Crookneck
Straightneck – Cylindrical shape,
creamy yellow rind, white flesh, and
seeds. Completely edible either raw or
cooked.
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Produce Marketing Association
Squash, Soft-Shell
Nutrition Straightneck**
Serving Size 1 cup Squash, Straightneck
Troubleshooting
Squash, Summer* (130g) Pitted rind:
Serving Size 1 medium Squash, Summer Amount Per Serving % Daily Value Soft-shell squash is very susceptible to
(196g) Calories 25 chill injury. To prevent chill injury, do
Calories from Fat 0 not store squash below 45 degrees F/7
Amount Per Serving % Daily Value
Total Fat 0g .................................... 0% degrees C. Do not display soft-shell
Calories 40
Saturated Fat 0g ......................... 0% squash on ice.
Calories from Fat 0
Total Fat 0g .................................... 0% Cholesterol 0mg ............................. 0%
Sodium 0mg .................................. 0% Dull rind; dried or discolored stem end:
Saturated Fat 0g ......................... 0%
Total Carbohydrate 5g .................... 2% These are indications of age. For best
Cholesterol 0mg ............................. 0%
Dietary Fiber 2g ........................ 10% quality, always inspect shipments
Sodium 0mg .................................. 0%
Sugars 3g carefully upon arrival. Do not hold soft-
Total Carbohydrate 8g .................... 3%
Dietary Fiber 4g ......................... 16% Protein 1g shell squash for long periods of time.
Sugars 4g Vitamin A ........................................ 8%
Protein 2g Vitamin C ...................................... 20% Yellowing:
Vitamin A ...................................... 10% Calcium .......................................... 2% Exposure to ethylene may accelerate loss
Vitamin C ...................................... 60% Iron ................................................. 4% of green color. To prevent yellowing,
Calcium .......................................... 4% keep soft-shell squash away from
Iron ................................................. 4% ethylene-producing fruits and ripening
Zucchini** rooms.
*Based on information published by FDA. Serving Size ½ medium Squash,
Zucchini (98g)
Storing tips:
Variety/Type Descriptions Store sweet potatoes in a well-ventilated
area. Cured sweet potatoes (held in
Varieties include beauregard, garnet, controlled storage after harvesting to
improve shelf life) may be stored for
Troubleshooting
hernandez, and jewel. The sweet potato
is a root vegetable with an oblong to longer periods of time than uncured Decay; pitting; internal discoloration;
elongated shape. The smooth skin may sweet potatoes. Keep sweet potatoes hard core when potato is cooked:
vary in color from pale yellow to deep away from ethylene-producing fruits These are indications of chill injury. To
purple to vivid orange, depending on the and ripening rooms. prevent chill injury, do not store sweet
particular variety. Flesh color ranges
potatoes below 54 degrees F/12 degrees
from light yellow to pink, red, or orange. Handling tips: C.
Handle sweet potatoes with care to
Flesh consistency ranges: firm and somewhat prevent bruising or damage. Do not drop
dry for light-colored sweet potatoes; soft and Brown flesh discoloration; off flavor
shipping containers on the floor.
moist for orange-colored sweet potatoes. when cooked:
Orange sweet potatoes tend to have a sweeter Sweet potatoes are sensitive to ethylene;
flavor than lighter-colored sweet potatoes. exposure to the gas may cause
Nutrition* discoloration and off flavors when the
product is cooked. For best quality, keep
Ordering Specifications Serving Size 1 medium, 5" long,
2" diameter Sweet Potato (130g)
sweet potatoes away from ethylene-
producing fruits and ripening rooms.
Common packaging:
10-, 20-, and 40-lb. cartons and crates Amount Per Serving % Daily Value Sprouting; pithiness:
3- and 5-lb. bags Calories 140 Storing sweet potatoes at high
Calories from Fat 0 temperatures may cause sprouting or a
Grades: Total Fat 0g .................................... 0% pithy texture. For best quality, store
U.S. Extra No. 1 Saturated Fat 0g ......................... 0% sweet potatoes at 60-65 degrees F/16-
U.S. No. 1 Cholesterol 0mg ............................. 0% 18 degrees C.
U.S. No. 1 Medium Sodium 45mg ................................ 2%
U.S. Commercial Total Carbohydrate 32g ................. 11% Skin discoloration; mold:
U.S. No. 2 Dietary Fiber 4g ......................... 16% Exposing sweet potatoes to high
Sugars 7g humidity may promote skin
NOTE: Not all sweet potatoes are graded. Protein 2g discoloration and mold. For long-term
Ungraded sweet potatoes are called Vitamin A .................................... 440% storage beyond 7 days, maintain
“unclassified.” Differences between grades Vitamin C ...................................... 30% humidity levels of 85-90% at 55 degrees
are based primarily on external appearance. Calcium .......................................... 2%
Individual states may set their own grades. F/13 degrees C.
Iron ................................................. 4%
Equivalents *These values are based on the proposal published by FDA in the
3 medium sweet potatoes = 1 pound Federal Register of March 20, 2002. While PMA believes that use of
these data should not result in FDA regulatory action, such a result
can never be assured. Consultation with Company counsel is
suggested before the data is used in conjunction with the marketing
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Produce Marketing Association
Turnips
Availability Storing and Handling
Temperature/humidity recommendation
for short-term storage of 7 days or less:
U.S. 32-36 degrees F/0-2 degrees C
• • • • • • • • • • • • 90-98% relative humidity
Canada
• • • • • • • • • • • • Retail display tips:
Water sprinkle: No
NOTE: Other major production areas
Top ice: No
include: California, Michigan, New
Jersey, Oregon, South Carolina, and
Mexico.
Ethylene production/sensitivities:
Produces ethylene: No
Sensitive to ethylene exposure: Yes–low
184
Produce Marketing Association
Waterchestnuts
Availability Storing and Handling
Temperature/humidity recommendation
for short-term storage of 7 days or less:
U.S. 32-36 degrees F/0-2 degrees C
• • • • • • • • • • • • 90-98% relative humidity
Asia
• • • • • • • • • • • • Retail display tips:
Water sprinkle: No
Top ice: No
Variety/Type Descriptions
Ethylene production/sensitivities:
Small brown, bulb-shaped roots with Produces ethylene: No
white flesh. Flavor of raw Sensitive to ethylene exposure: No
waterchestnuts is similar to a cross
between tart apple and jicama; flavor of Storing tips:
cooked product is nutty. Waterchestnut To help maintain moisture and reduce
texture is crisp. Waterchestnuts must be water loss, place waterchestnuts in
scrubbed well and peeled before using.
May be used raw or cooked.
vented plastic bags during storage. Troubleshooting
Shriveled or dried out bulbs:
Nutrition Waterchestnuts may lose moisture and
Ordering Specifications dry out if they are stored in an area with
Nutrition information for low humidity. For best quality, keep
Common packaging: Waterchestnuts is not available in the waterchestnuts cold and maintain a
Bulk cartons data bases used by PMA. humidity level of 90-98%. To help
Film bags reduce water loss, place waterchestnuts
Prepackaged containers in vented plastic bags during storage.
Grades: Mold:
No U.S. grades given. Waterchestnuts may become moldy if
stored in a warm area. For best quality,
maintain storage temperature of 32-36
Receiving and Inspecting degrees F/0-2 degrees C.
185
Produce Marketing Association
Watercress
Availability Storing and Handling
Some major production areas include: Temperature/humidity recommendation
for short-term storage of 7 days or less:
32-36 degrees F/0-2 degrees C
90-98% humidity
California
• • • • • • • • • • • • Retail display tips:
Water sprinkle: Ok
Florida
• • • • • • • • • • • • Top ice: No
Ethylene production/sensitivities:
Produces ethylene: No
Variety/Type Descriptions Sensitive to ethylene exposure: Yes
Dark green, heart-shaped leaves
clustered on long thin stalks. Spicy
Storing tips:
Keep watercress away from ethylene-
flavor and soft to slightly crunchy
producing fruits or ripening rooms.
texture. Watercress may be used raw in
salads or sandwiches or as a garnish. Troubleshooting
Nutrition* Wilting:
Ordering Specifications Serving Size 1 cup chopped Watercress (34g)
Watercress is susceptible to wilting due
to moisture loss. To prevent wilting, keep
watercress cold and maintain a humidity
Common packaging:
Amount Per Serving % Daily Value level of 90-98%.
Cartons holding 12 or 24 bunches
Calories 5
Calories from Fat 0 Yellowing; slimy texture:
Grades:
Total Fat 0g .................................... 0% Watercress is very perishable and can be
No U.S. grades given.
Saturated Fat 0g ......................... 0% damaged from temperature abuse and
Cholesterol 0mg ............................. 0% rough handling. For best quality,
Sodium 15mg ................................ 1% maintain storage temperature of 32-36
Receiving and Inspecting Total Carbohydrate 0g .................... 0% degrees F/0-2 degrees C and keep
Dietary Fiber 0g .......................... 0% handling to a minimum.
Good quality watercress should be fresh- Sugars 0g
looking and well-colored. Avoid Protein 1g
watercress that appears wilted, bruised, Vitamin A ...................................... 30%
or yellowed. Vitamin C ...................................... 25%
Calcium .......................................... 4%
Iron ................................................. 0%
186
Produce Marketing Association
Winter Melons (Dong Qua)
Availability Ordering Specifications
Some major production areas include: Common packaging:
40-lb. bulk
Grades:
California No U.S. grades given.
• • • • • • • • • • • •
Mexico
• • • • • • • • • • • • Receiving and Inspecting
Look for consistent color on skin, with
Variety/Type Descriptions even texture and “dusting.” The melon
should be firm and heavy for size.
A large, frost-green muskmelon native to
tropical areas of Asia, winter melon has
a bitter cucumber flavor and a smooth Storing and Handling
green rind. Grown on vines, it varies in
sizes and even shapes. Most found in the Temperature/humidity recommendation Nutrition
market are round and less than 10 lbs. for short-term storage of 7 days or less:
The flesh is cream colored with a slightly 55 degrees F/12 degrees C Nutrition information for Winter Melons
fibrous texture. Also called a wax gourd Low relative humidity is not available in the data bases used by
or ash gourd, winter melons have large PMA.
cavities full of seeds. Retail display tips:
Water sprinkle: No
Top ice: No
Ethylene production/sensitivities:
Produces ethylene: No
Sensitive to ethylene: No
Storing tips:
Winter melon may last several months if
kept in a cool, dry, dark area. After
cutting, wrap in plastic wrap and keep
refrigerated.
187
Produce Marketing Association
Yu Choy/Flowering Cabbage
Availability Receiving and Inspecting
Look for firm stalks and dark leaves.
Avoid bunches with brown spots or
U.S. rubbery stalks.
• • • • • • • • • • • •
Asia.
• • • • • • • • • • • •
Storing and Handling
Temperature/humidity recommendation
Variety/Type Descriptions for short-term storage of 7 days or less:
34-36 degrees F/1-2 degrees C
This member of the Asian cabbage 90-98% relative humidity
family is similar in appearance to
broccoli raab. Rounded leaves are dark Retail display tips:
green on long, slender stalks. The entire Water sprinkle: Ok
plant, including the small yellow Top ice: Ok
flowers, is edible. Flavor is tangy and
slightly bitter. Also known as yu choy
sum, yu choy sin, yow choy, and Chinese
Ethylene production/sensitivities: Nutrition*
Produces ethylene: No
cabbage. Sensitive to ethylene: Yes Serving Size 1 cup Yu Choy (85g)
188
Produce Marketing Association
Yucas
Availability Storing and Handling
Temperature/humidity recommendation
for short-term storage of 7 days or less:
Imports 60-65 degrees F/16-18 degrees C
• • • • • • • • • • • • 85-95% relative humidity
NOTE: Some major production areas
include Mexico, the Caribbean, Central Retail display tips:
America, and South America. Water sprinkle: No
Top ice: No
Ethylene production/sensitivities:
Variety/Type Descriptions Produces ethylene: No
Sensitive to ethylene exposure: No
Also called cassava. Thick elongated
root with woody pinkish-brown skin and
Storing tips:
dense white flesh. RAW YUCA
Keep yuca in a well-ventilated area.
CONTAINS CYANIDE AND MUST BE
COOKED BEFORE EATING. Yuca
exhibits a creamy texture and mild Troubleshooting
flavor when cooked. Peeled and cooked, Nutrition*
it may be added to soups, stews, sauces, Cracked skin; yellow flesh:
or used as a potato substitute. Serving Size ½ cup Yuca (103g) These are signs of age. Always inspect
yuca immediately after receiving. For
Amount Per Serving % Daily Value best quality, do not hold roots for long
Calories 160 periods; use or display quickly.
Ordering Specifications Calories from Fat 0
Total Fat 0g .................................... 0% Gray discoloration; internal streaking:
Common packaging: Saturated Fat 0g ......................... 0% These are indications of chill injury. To
10-, 25- and 50-lb. bulk cartons
Cholesterol 0mg ............................. 0% prevent chill injury, do not store yuca
Sodium 15mg ................................ 1% below 41 degrees F/5 degrees C.
Grades: Total Carbohydrate 39g ................ 13%
No U.S. grades given. Dietary Fiber 2g .......................... 7%
Sugars 1g
Protein 1g
Receiving and Inspecting Vitamin A ........................................ 0%
Vitamin C ...................................... 35%
Good quality yuca roots should be free Calcium .......................................... 2%
of cracks and exhibit white flesh. Avoid Iron ................................................. 2%
roots with yellow flesh.
*These values have not been adopted or approved by FDA. They
have been obtained from USDA's Handbook 8, or other databases
developed by PMA and its members. While PMA believes use of
non–FDA-approved data should not result in FDA regulatory action,
such a result can never be assured. Consultation with company
counsel is suggested before the data is used in conjunction with the
marketing of specific products.
189
Produce Marketing Association
190
Produce Marketing Association
Appendix
Fruit
Commodity
Sensitive to
ethylene Produces Ripens after
Water
sprinkle Top ice
Page number
for additional
exposure ethylene harvest okay okay information
Apples x x 5
Apricots x x x 7
Asian Pears x x x 8
Atemoyas x x x 9
Avocados x x x 10
Bananas x x x 12
Bananas, specialty x x x 13
Berries, specialty x 14
Blackberries x 15
Blood Oranges x x 16
Blueberries x 17
Breadfruit x x x 18
Cantaloupe x x x x 19
Carambolas/Star Fruit x 20
Cherimoyas x x x 21
Cherries, Sweet x 22
Coconuts 23
Cranberries 24
Currants x x 25
Dates 26
Dried Fruits 27
Feijoas 29
Figs x 30
Fresh-cut Fruits 31
Gooseberries x x 32
Grapefruit x x 33
Grapes x x 35
Guavas x x x 37
Honeydew Melons x x 38
Horned Melons x x 39
Kiwifruit x x x 40
Kumquats 41
Lemons x x 42
Limequats x x 43
191
Produce Marketing Association
Appendix
Fruit
Commodity
Sensitive to
ethylene Produces Ripens after
Water
sprinkle Top ice
Page number
for additional
exposure ethylene harvest okay okay information
Limes x x 44
Longans and Lychees x 45
Loquats x 46
Mamey Sapotes x x 47
Mandarins/Tangerines/ x x 48
Tangelos/Tangors
Mangoes x x 50
Melogolds x x 51
Melons x x 52
Nectarines x x x 54
Nuts 56
Oranges x x 59
Oroblancos x x 61
Papayas x x x 62
Passion Fruit x x x 63
Peaches x x x 64
Pears x x x 66
Pepino Melons x 68
Persimmons x x 69
Pineapples x 70
Plaintains x x x 71
Plums x x x 72
Pomegranates 74
Prickly Pears 75
Pummelos x x 76
Quinces x x 77
Raspberries x 78
Strawberries x 79
Tamarillos x 80
Tamarinds 81
Tomatillos 82
Tomatoes x x x 83
Watermelons x 85
White Sapotes x x 86
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Produce Marketing Association
Appendix
Vegetables
Commodity
Sensitive to
ethylene Produces Ripens after
Water
sprinkle Top ice
Page number
for additional
exposure ethylene harvest okay okay information
Artichokes x x 87
Asparagus x x 88
Australian Blue Squash 89
Baby Vegetables x x x
see page reference see page reference see page reference 90
for details for details for details
Bamboo Shoots 91
Beans, snap x 92
Beets x x 93
Belgian Endive x x 94
Bitter Melons x x 95
Black-eyed Peas 96
Bok Choy x x 97
Boniatos x 98
Broccoli x x x 99
Broccoli Raab x x x 100
Brussels Sprouts x x x 101
Cabbage x x x 102
Cactus Leaves 104
Calabazas x 105
Cardoons/
Cardonis x 106
Carrots x x x 107
Cauliflower x 108
Celery x x x 110
Celery Root 111
Chayotes x 112
Chinese Long Beans x 113
Corn, sweet x x 114
Cucumbers x x 115
Daikon x 116
Eggplants x 117
Endive/ Escarole x x x 118
Fava Beans x 119
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Produce Marketing Association
Appendix
Vegetables
Commodity
Sensitive to
ethylene Produces Ripens after
Water
sprinkle Top ice
Page number
for additional
exposure ethylene harvest okay okay information
Fiddlehead Ferns x x x 120
Fresh-cut Vegetables 121
Gai Choy/Chinese Mustard x x x 122
Gai Lan/Chinese Broccoli x x x 123
Galanga Root 124
Garlic 125
Ginger Root 126
Gobo Root/
Burdock Cabbage 127
Lo Bok 148
Lotus/Lily Root 149
Malangas x 150
Mushrooms 151
Napa x x 154
Okra x x 155
Onions, Dry 156
Onions, Green x x 158
194
Produce Marketing Association
Appendix
Vegetables
Commodity
Sensitive to
ethylene Produces Ripens after
Water
sprinkle Top ice
Page number
for additional
exposure ethylene harvest okay okay information
Parsley Root x x 159
Parsnips x 160
Peas, Snap/Snow x 161
Peppers, Chili x 162
Peppers, Sweet 164
Potatoes x 165
Pumpkins x 167
Radicchio x x 168
Radishes x 169
Rhubarb 170
Rutabagas x x 171
Salad Mixes x x
see page reference see page reference 172
for details for details
Salsify 173
Shallots x x 174
Spinach x x 175
Sprouts x 176
Squash, Hard-Shell x 178
Squash, Soft-Shell x 180
Sweet Potatoes x 182
Taro Root 183
Turnips x 184
Waterchestnuts 185
Watercress x x 186
Winter Melons (Dong Qua) 187
Yu Choy/ x x x 188
Flowering Cabbage
Yucas 189
PMA has also created an eye-catching, quick-reference poster and pocket guide that includes optimal storage temperatures,
relative humidity levels, and information on ethylene-producing and ethylene-sensitive commodities. To obtain a copy, please
see the enclosed order form.
195
Produce Marketing Association
Appendix
196
Produce Marketing Association
Index
A Black Beaut Plums .............................. 72 Castlebrite Apricots ............................... 7
Acorn Squash ................................... 178 Blackberries ................................. 15, 191 Cauliflower
Afourer Mandarins ............................. 48 Black-eyed Peas .......................... 96, 193 (White, Green, Purple) ........... 108, 193
Agaricus (White) Mushrooms ........... 151 Black Radishes .................................. 169 Cauliflower, Baby ................................ 90
Alfalfa Sprouts ................................... 176 Blenheim Apricots ................................. 7 Cavendish Bananas ............................. 12
Almonds ............................................. 56 Blood Oranges ............................. 16, 191 Celeriac ............................................. 111
Anaheim Chili Peppers ...................... 162 Blueberries .................................. 17, 191 Celery (Green/Pascal) ............... 110, 193
Angeleno Plums .................................. 72 Blue Kale .......................................... 138 Celery Root ................................ 111, 193
Anise ................................................ 131 Bok Choy ..................................... 97, 193 Chanterelle Mushrooms .................... 151
Anjou Pears, Green ............................. 66 Bok Choy, Baby ................................... 90 Chayotes .................................... 112, 193
Anjou Pears, Red ................................. 66 Boniatos ..................................... 98, 193 Chelan Cherries .................................. 22
Apples ............................................ 5, 191 Bosc Pears ........................................... 66 Cherimoyas .................................. 21, 191
Apricots ......................................... 7, 191 Boston/Bibb Lettuce .................. 142, 194 Cherokee Blackberries ........................ 15
Apricots, Dried .................................... 27 Boysenberries ..................................... 14 Cherries, Sweet ............................ 22, 191
Artichokes ................................... 87, 193 Braeburn Apples ................................... 5 Cherry Hot Peppers ........................... 162
Arugula ............................................ 146 Brazil Nuts .......................................... 56 Cherry Tomatoes ................................. 83
Asian Pears .................................... 8, 191 Breadfruit .................................... 18, 191 Chervil .............................................. 131
Asparagus (Green and White) ..... 88, 193 Broccoli ...................................... 99, 193 Chester Blackberries ........................... 15
Ataulfo Mangoes ................................. 50 Broccoli Raab ............................ 100, 193 Chinese Apple ..................................... 74
Atemoyas ....................................... 9, 191 Bronze Leaf Lettuce .......................... 146 Chinese Broccoli/Gai Lan ........... 123, 194
August Red Nectarines ........................ 54 Brussels Sprouts ........................ 101, 193 Chinese Grapefruit .............................. 76
Australian Blue Squash ............... 89, 193 Bunched Greens ........................ 128, 194 Chinese Long Beans ................... 113, 193
Autumn Royal Grapes ......................... 35 Burdock Cabbage/Gobo Root .... 127, 194 Chinese Mustard/Gai Choy ........ 122, 194
Avocados ..................................... 10, 191 Burro Bananas .................................... 13 Chives ............................................... 131
Buttercup Squash .............................. 178 Christmas Rose Grapes ....................... 35
B Butternut Squash .............................. 178 Cilantro ............................................ 131
Baby Vegetables .......................... 90, 193 Clementine Mandarins ........................ 48
Bacon Avocados .................................. 10 C Cocarde Letttuce ............................... 146
Bamboo Shoots ............................ 91, 193 Cabbage (Green and Red) .......... 102, 193 Coconuts ..................................... 23, 191
Banana Chili Peppers ........................ 162 Cactus Leaves ............................ 104, 193 Coleslaw ........................................... 172
Bananas ....................................... 12, 191 Cactus Pears (Prickly Pears) ................ 75 Collard Greens .................................. 128
Bananas, Specialty ....................... 13, 191 Calabazas .................................. 105, 193 Comice Pears ...................................... 66
Banana Squash ................................. 178 Calabrese Broccoli .............................. 99 Corn, Sweet ............................... 114, 193
Bartlett Pears ...................................... 66 Calimyrna Figs .................................... 30 Corn, Baby .......................................... 90
Basil .................................................. 131 Calmeria Grapes ................................. 35 Cranberries .................................. 24, 191
Bay Leaves ........................................ 131 Canasta Lettuce ................................ 146 Crenshaw Melons ............................... 52
Beans, Snap ................................ 92, 193 Cantaloupe .................................. 19, 191 Crimini (Italian Brown)
Beauty Seedless Grapes ...................... 35 Cara Cara Oranges .............................. 59 Mushrooms ................................... 151
Beet Greens ....................................... 128 Carambolas/Star Fruit ................. 20, 191 Crimson Seedless Grapes .................... 35
Beets ........................................... 93, 193 Cardoons/Cardonis ................... 106, 193 Crispin/Mutsu Apples ........................... 5
Beets, Baby ......................................... 90 Carrots ....................................... 107, 193 Crookneck Squash ............................ 180
Belgian Endive ............................ 94, 193 Carrots, Baby ...................................... 90 Cubanelle Chili Peppers .................... 162
Bell Peppers ...................................... 164 Casaba Melons .................................... 52 Cucumbers, Green ..................... 115, 193
Berries, Specialty ......................... 14, 191 Cassavas (Yuca) ................................ 189 Currants, Red/Black/White ......... 25, 191
Big Heart Artichokes ........................... 87 Casselman Plums ................................ 72 Custard Apple ..................................... 21
Bing Cherries ...................................... 22
Bitter Melons .............................. 95, 193
Black Amber Plums ............................. 72
197
Produce Marketing Association
Index
D Fresh-cut Vegetables .................. 121, 194 Herbs, Fresh ............................... 131, 194
Daikon ....................................... 116, 193 Fresno Chili Peppers Honeycrisp Apples ................................ 5
Daikon Radish Sprouts ...................... 176 (Red and Green) ........................... 162 Honeydew Melons ....................... 38, 191
Dancy Tangerines ............................... 48 Friar Plums ......................................... 72 Honey Tangerines ............................... 48
Dandelion Greens ............................. 128 Frisee ................................................ 146 Horned Melons ............................ 39, 191
Dates ........................................... 26, 191 Fuerte Avocados ................................. 10 Horseradishes ............................ 134, 194
Deglet Noor Dates ............................... 26 Fuji Apples ............................................ 5 Hothouse/Greenhouse Cucumbers ... 115
Delicata Squash ................................ 178 Fuyu Persimmons ............................... 69 Hubbard Squash ............................... 178
Desert Globe Artichokes ..................... 87 Hungarian Wax Chili Peppers ............ 162
Dill .................................................... 131 G
Dried Fruits ................................. 27, 191 Gai Choy/Chinese Mustard ........ 122, 194 I
Duncan Grapefruit .............................. 33 Gai Lan/Chinese Broccoli ........... 123, 194 Iceberg Lettuce .......................... 143, 194
Gala Apples ........................................... 5 Iceberg Lettuce Mixes ....................... 172
E Galanga Root ............................. 124, 194 Icebox Watermelons ........................... 85
Eggplants ................................... 117, 193 Garlic ......................................... 125, 194 Idared Apples ........................................ 5
Elegant Lady Peaches .......................... 64 Ginger Root ............................... 126, 194 Imperial Star Artichokes ..................... 87
Elephant Garlic ................................. 125 Gobo Root/Burdock Cabbage .... 127, 194 Improved Flaming Gold Apricots ........... 7
Emperor Grapes .................................. 35 Golden Delicious Apples ....................... 5
Empire Apples ....................................... 5 Golden Grapefruit ............................... 33 J
Endive ....................................... 118, 193 Golden Nugget Squash ...................... 178 Jalapeno Chili Peppers ...................... 162
Enoki Mushrooms ............................. 151 Gold Kiwifruit ..................................... 40 Japanese Cucumbers ................. 135, 194
Escarole ..................................... 118, 193 Gooseberries ................................ 32, 191 Jerusalem Artichokes ................. 136, 194
Eureka Lemons ................................... 42 Granny Smith Apples ............................ 5 Jicamas ...................................... 137, 194
European-style Mixes ........................ 172 Grapefruit .................................... 33, 191 Jonagold Apples .................................... 5
Grapes ......................................... 35, 191 Jonathan Apples ................................... 5
F Grape Tomatoes .................................. 83 Juan Canary Melons ........................... 52
Fairchild Tangerines ........................... 48 Green Beans, Snap .............................. 92 July Red Nectarines ............................ 54
Fairtime Peaches ................................. 64 Green Globe Artichokes ...................... 87
Fantasia Nectarines ............................. 54 Green Leaf Lettuce ............................ 146 K
Fantasy Seedless Grapes ..................... 35 Green Oak Lettuce ............................ 146 Kaboucha Squash ............................. 178
Fava Beans ................................. 119, 193 Green Peas ......................................... 161 Kadota Figs ......................................... 30
Feijoas ......................................... 29, 191 Green Romaine Lettuce ..................... 146 Kale ........................................... 138, 194
Fennel ............................................... 131 Greens, Bunched ........................ 128, 194 Katy Apricots ........................................ 7
Fiddlehead Ferns ....................... 120, 194 Guavas ......................................... 37, 191 Keitt Mangoes ..................................... 50
Figs, Dried .......................................... 27 Gwen Avocados .................................. 10 Kelsey Plums ....................................... 72
Figs, Fresh .................................... 30, 191 Kent Mangoes ..................................... 50
Filbert Nuts ......................................... 56 H Key/Mexican Limes ............................ 44
Firebrite Nectarines ............................ 54 Habanero Chili Peppers Khadrawy Dates .................................. 26
Flame Grapefruit ................................ 33 (Red, Green and Orange) .............. 162 Kotata Blackberries ............................. 15
Flame Seedless Grapes ........................ 35 Hachiya Persimmons .......................... 69 Kiwifruit ...................................... 40, 191
Flat Leaf Spinach .............................. 175 Halawy Dates ...................................... 26 Kohlrabi ..................................... 139, 194
Flavor Crest Peaches ........................... 64 Hamlin Oranges .................................. 59 Kohlrabi, Baby .................................... 90
Flowering Cabbage/Yu Choy ...... 188, 195 Hass Avocados .................................... 10 Kumquats .................................... 41, 191
Flowering Kale .................................. 138 Hayden Mangoes ................................ 50
Forelle Pears ....................................... 66 Hayward Kiwifruit .............................. 40 L
Fortune Plums .................................... 72 Hearts of Palm ........................... 130, 194 Lambert Cherries ................................ 22
French Prune Plums ............................ 72 Lapins Cherries ................................... 22
Fresh-cut Fruits ............................ 31, 191 Larry Ann Plums ................................. 72
198
Produce Marketing Association
Index
Last Change Peaches ........................... 64 Mixed Nuts ......................................... 56 Pears ........................................... 66, 192
Leaf Lettuce ............................... 144, 194 Mizuna ............................................. 146 Pears, Dried ........................................ 27
Leeks ......................................... 140, 194 Morel Mushrooms ............................. 151 Peas, Snap/Snow ....................... 161, 195
Leeks, Baby ......................................... 90 Moro Blood Oranges ........................... 16 Pecans ................................................ 56
Lemongrass ............................... 141, 194 Mung Bean Sprouts ............................ 176 Pepino Melons ............................ 68, 192
Lemons ........................................ 42, 191 Mushrooms ................................ 151, 194 Peppers, Chili ............................. 162, 195
Lettuce and Greens, Mustard Greens ................................ 128 Peppers, Sweet ........................... 164, 195
Baby/Specialty ....................... 146, 194 Perfection Apricots ............................... 7
Lettuce, Boston/Bibb ................. 142, 194 N Perfumed Quinces .............................. 77
Lettuce, Iceberg ......................... 143, 194 Napa/Pe-Tsai ............................. 154, 194 Perlette Seedless Grapes ..................... 35
Lettuce, Leaf .............................. 144, 194 Navel Oranges ..................................... 59 Persian Melons ................................... 52
Lettuce, Romaine ....................... 145, 194 Nectarines .................................. 54, 192 Persian/Tahiti Limes ........................... 44
Limequats .................................... 43, 191 Newtown Apples ................................... 5 Persimmons ................................ 69, 192
Limes .......................................... 44, 192 Niabell Grapes .................................... 35 Pe-Tsai/Napa ............................. 154, 194
Lisbon Lemons .................................... 42 Niño Bananas ..................................... 13 Picnic Watermelons ............................ 85
Little Gem Lettuce ............................. 146 Nopales ............................................. 104 Pineapple Guava ................................. 29
Lo Boks ...................................... 148, 194 Nuts ............................................ 56, 192 Pineapple Quinces .............................. 77
Loganberries ....................................... 14 Pineapples .................................. 70, 192
Lolla Rossa Lettuce ........................... 146 O Pinkerton Avocados ............................ 10
Longans ...................................... 45, 192 O’Henry Peaches ................................. 64 Pink Grapefruit ................................... 33
Long White Potatoes ......................... 165 Okra .......................................... 155, 194 Pistachios ........................................... 56
Loquats ....................................... 46, 192 Ollalie Blackberries ............................. 15 Pixie Mandarins .................................. 48
Lotus/Lily Root .......................... 149, 194 Onions, Dry ............................... 156, 194 Plantains ...................................... 71, 192
Lychees ....................................... 45, 192 Onions, Green ............................ 158, 194 Plums .......................................... 72, 192
Onion Sprouts .................................... 176 Plums, Dried ....................................... 27
M Opo Squash ...................................... 180 Poblano Chili Peppers ....................... 162
Macadamia Nuts ................................. 56 Oranges ...................................... 59, 192 Pomegranates .............................. 74, 192
Mache ............................................... 146 Oregano ............................................ 131 Porcini Mushrooms ........................... 151
Malangas ................................... 150, 194 Orlando Tangelos ................................ 48 Portabella Mushrooms ...................... 151
Mamey Sapotes ............................ 47, 192 Oroblancos .................................. 61, 192 Potatoes ..................................... 165, 195
Mandarins .................................. 48, 192 Oyster Mushrooms ............................ 151 Prickly Pears ................................ 75, 192
Mangoes ..................................... 50, 192 Pummelos .................................... 76, 192
Manoa Lettuce .................................. 146 P Pumpkins ................................... 167, 195
Manzano Bananas .............................. 13 Packham Pears ................................... 66 Pumpkin Sprouts ............................... 176
Marion Blackberries ............................ 15 Papayas ...................................... 62, 192
Marjoram ......................................... 131 Parsley, Curly .................................... 131 Q
Marroo Seedless Grapes ...................... 35 Parsley, Italian .................................. 131 Queen Crest Peaches ........................... 64
Marsh White Grapefruit ...................... 33 Parsley Root ............................... 159, 195 Quinces ....................................... 77, 192
Mayglo Nectarines .............................. 54 Parsnips ..................................... 160, 195
May Grand Nectarines ........................ 54 Pasilla Chili Peppers .......................... 162 R
McIntosh Apples ................................... 5 Passion Fruit ............................... 63, 192 Radicchio .................................. 168, 195
Melogolds .................................... 51, 192 Patterson Apricots ................................. 7 Radishes .................................... 169, 195
Melons ........................................ 52, 192 Pattypan Squash ............................... 180 Rainier Cherries .................................. 22
Mesclun MIxes .................................. 172 Peaches ...................................... 64, 192 Raisins, Dried ..................................... 27
Meyer Lemons .................................... 42 Peaches, Dried .................................... 27 Raspberries .................................. 78, 192
Minneola Tangelos .............................. 48 Peanuts ............................................... 56 Red Bananas ....................................... 13
Mint .................................................. 131 Red Beaut Plums ................................. 72
Mission Figs ........................................ 30 Red Butter Lettuce ............................ 146
199
Produce Marketing Association
Index
Red Delicious Apples ............................. 5 September Red Nectarines .................. 54 Teardrop Tomatoes ............................. 83
Red Diamond Nectarines .................... 54 Serrano Chili Peppers Temple Tangors ................................... 48
Red Globe Grapes ............................... 35 (Green and Red) ........................... 162 Texas Brazo Blackberries .................... 15
Red Globe Radishes .......................... 169 Shallots ...................................... 174, 195 Thompson Seedless Grapes ................. 35
Red Iceberg Lettuce .......................... 146 Shiitake (Oak, Chinese or Thyme .............................................. 131
Red Jim Nectarines ............................. 54 Black Forest) Mushrooms .............. 151 Tilton Apricots ...................................... 7
Red Leaf Lettuce ............................... 146 Simka Plums ....................................... 72 Tomatillos ................................... 82, 192
Red Oak Leaf Lettuce ........................ 146 Smooth Cayenne Pineapples ............... 70 Tomatoes .................................... 83, 192
Red Perella Lettuce ........................... 146 Snap Peas .................................. 161, 195 Tommy Atkins Mangoes ...................... 50
Red Romaine Lettuce ........................ 146 Snow Peas ................................. 161, 195 Tudor Premium Red Grapes ................ 35
Red Top Peaches ................................. 64 Sorrel ................................................ 131 Turban Squash .................................. 178
Reed Avocados .................................... 10 Soybean Sprouts ................................ 176 Turnip Greens ................................... 128
Rhubarb .................................... 170, 195 Spaghetti Squash .............................. 178 Turnips ...................................... 184, 195
Ribier Grapes ...................................... 35 Spicy Sprouts ..................................... 176 Turnips, Baby ...................................... 90
Rich Lady Peaches .............................. 64 Spinach ..................................... 175, 195
Rio Red Grapefruit .............................. 33 Spring Lady Peaches ........................... 64 V
Romaine Lettuce ........................ 145, 194 Spring Red Nectarines ........................ 54 Valencia Oranges ................................ 59
Roma Tomatoes .................................. 83 Sprouts ...................................... 176, 195 Van Dyke Mangoes .............................. 50
Rome Apples ......................................... 5 Squash, Hard-Shell .................... 178, 195
Rosemary ......................................... 131 Squash, Soft-Shell ..................... 180, 195 W
Rouge Grapes ..................................... 35 Squash, Soft-Shell, Baby ..................... 90 Waldo Blackberries ............................. 15
Round/Globe Tomatoes ...................... 83 Star Fruit/Carambola .................. 20, 191 Walnuts .............................................. 56
Round Red Potatoes .......................... 165 Star Ruby Grapefruit ........................... 33 Waterchestnuts .......................... 185, 195
Round White Potatoes ...................... 165 Stir-Fry Sprouts .................................. 176 Watercress ................................. 186, 195
Royal Diamond Plums ......................... 72 Straightneck Squash ......................... 180 Watermelons .............................. 85, 192
Royal Tangors ..................................... 48 Strawberries ............................... 79, 192 Whiteheart Breadfruit ......................... 18
Ruby Red Grapefruit ........................... 33 Sugraone Grapes ................................ 35 White Lady Peaches ............................ 64
Ruby Red Leaf Lettuce ....................... 146 Summer Bright Nectarines .................. 54 White Radishes ................................. 169
Ruby Seedless Grapes ......................... 35 Summer Lady Peaches ........................ 64 White Sapotes ............................. 86, 192
Russet Potatoes ................................. 165 Sunburst Tangerines ........................... 48 Winter Melons (Dong Qua) ........ 187, 195
Rutabagas .................................. 171, 195 Sunflower Sprouts ............................. 176 Woodear Mushrooms ........................ 151
Sweetheart Cherries ........................... 22
S Sweet Potatoes ........................... 182, 195 Y
Sage .................................................. 131 Swiss Chard, Green and Red ............. 128 Yellow Chili Peppers .......................... 162
Salad Mixes ............................... 172, 195 Yellow Flesh Potatoes ........................ 165
Salsify (Black and White) ........... 173, 195 T Yellow Watermelons ........................... 85
Sangria Lettuce ................................. 146 Tamarillos ................................... 80, 192 Yellow Wax Beans, Snap ..................... 92
Santa Claus Melons ............................. 52 Tamarinds ................................... 81, 192 Yu Choy/Flowering Cabbage ...... 188, 195
Santa Rosa Plums ............................... 72 Tangelos ..................................... 48, 192 Yucas ......................................... 189, 195
Satsuma Mandarin ............................. 48 Tangerines .................................. 48, 192
Savory .............................................. 131 Tango Lettuce ................................... 146 Z
Savoy, Cabbage ................................. 102 Tangors ....................................... 48, 192 Zahidi Dates ....................................... 26
Savoy, Curly Leaf, Spinach ................ 175 Taro Root ................................... 183, 195 Zucchini Squash ............................... 180
Satsuma Mandarins ............................ 48 Tarragon ........................................... 131 Zutano Avocados ................................ 10
Scallopini Squash ............................. 180 Tatsoi ................................................ 146
Scotch Kale ....................................... 138 Taylors Gold Pears .............................. 66
Seckel Pears ........................................ 66
Seedless Watermelons ........................ 85
200
Produce Marketing Association
Instructions for Fresh Produce Manual on CD
This CD contains PDF (Portable Document Format) files of each commodity found in the November 2002
edition of PMA’s Fresh Produce Manual.
Copyright © April 2003 Produce Marketing Association • P.O. Box 6036 • Newark, Delaware 19714-6036 • USA
Phone: +1 (302)738-7100 • Fax: +1 (302)731-2409
How to Search for a Commodity or Variety How to Show the Document on the Full Screen
To search for a commodity, scroll through the To show the document on the full screen, go to
bookmarks on the left of the page and select the the View menu option and select Full Screen. To
commodity of your choice. You can scroll by show the menu bar again, press the Esc key once.
selecting any bookmark on the left of the page and
using your up and down cursor keys, or the right Troubleshooting
and left arrows on your tool bar, or the page The entire document printed when I clicked on the
buttons on the bottom of the window, to navigate page I wanted to print. You must select Current
through the document. Page or Pages From and enter a page range to
print a specific page.
To search for a commodity or a variety, select the
Index bookmark on the left of the page, find the The screen sometimes jumps to another screen when
commodity or variety in the index, and note the scrolling. Try changing the view method. Single
page number. Then go to the Document menu Page view scrolls page by page. Continuous view
option, select Go To Page, type the page number scrolls with no page jumps. To change the view, go
you want and select OK. to the View menu option and select Continuous or
Single Page.
Another way to search for a commodity or a
variety is go to the Edit menu option, select Find, Nothing happens when I use the Page Up and Page
type the text you are searching for and select Find. Down keys on the keyboard. You must click on a
You can also use the binoculars icon on the tool page in the document or select a bookmark on the
bar to find an item. left to activate the Page Up and Page Down keys.
Copyright © April 2003 Produce Marketing Association • P.O. Box 6036 • Newark, Delaware 19714-6036 • USA
Phone: +1 (302)738-7100 • Fax: +1 (302)731-2409
LICENSE AGREEMENT PMA Fresh Produce Manual on CD
Opening of the enclosed CD by you or your agent signifies your acceptance of this agreement. If you do not
accept this agreement, do not open the package. If the package is unopened, you may return the materials to
PMA for a refund. This license agreement sets forth the terms and conditions of the license and the limited
warranty for the enclosed material.
Copyright © April 2003 Produce Marketing Association