Ecological Requirements For Food Storage
Optimal storage conditions for the product depends on its nature, lengdi time it will be stored, and whether or not it is Packed. In General, the conditions necessary for short-term storage, are less stringent than diose necessary for long-term storage. The ideal storage temperature for most food slighdy above their individual freezing point. Food storage at high or low temperatures reduces its quality, reduction of its retention period. Some of the most sensitive fruits and vegetables, are also sensitive to cold storage diseases, stored at temperatures other than their optimum storage temperature. The critical nature of the storage temperature is illustrated by the following examples:
- Citrus often develop peel pitting corrosion during storage at higher than optimal storage temperature. When stored at a temperature below their optimal storage temperature, their leavings brown (scald) and fruit experience raw break-down.
- Bananas suffer peel injury at a temperature below 56F (13.3C).
- Celery passes raw breakdown when stored at temperatures above 34F (l.FC).
- Onion seeds germinate at temperatures above 32 F (0C).
- Irish potato sweet when stored at temperatures below 40 F (4.4C).
- Zucchini, green beans, peppers develop surface of the hole when stored at or about 32 F (0C).
- Some varieties of apples are subject to soft scalded and raw breakdown at temperatures below 35 F (1.7C).
Others develop brown core at temperatures below 36 F (2.2C), while other varieties on the development of internal Browning at a temperature below 40 F (4.4C).
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Food refrigeration and freezing