4 replies to this topic

[Sparkle27]

Hello! This is my first time posting.

 

I am currently working for an airline catering (HACCP). We have a specialise chiller for fruits and vegetables. 

We store a mixed combination of tropical fruits at temperature 5-10 deg C. 

 

Where can i get reference to validate that this range of temperature at 5-10 deg C is correct to prevent fruit/veg injury and sensitivity to ethylene.

 

Regards,

Pei

[Tony-C]

Hi Peiying27

 

 

Welcome to the IFSQN forums.

 

You could use the USDA guidelines https://www.fsis.usd...ng-out/ct_index so less than 40 degrees Fahrenheit.

 

I'm not sure if sensitivity to ethylene is something you will find validation information on and if you are not storing below 40F, you may have to justify times and temperatures for storage of cut fruit based on shelf life trials.

 

Kind regards,

 

Tony

[harveyadam]

nice points

[Sparkle27]

Also found this in the web to help validate the range of fruits and vegetables to justify 

 

http://chemung.cce.c...-vegetables.pdf   

 

Pei

[Tony-C]

Thank you Pei,

 

Although interesting it is for whole fruits & vegetables in long term storage rather than prepared cut fruits which clearly is a different kettle of fish.

 

Kind regards,

 

Tony