Page 110 - Gulf Coast Division - Training Manual 5 -18

Short-Term Storage Recommendations

FAN

Berries Apples Nectarines
BACK Corn Apricots Peaches

FONDO Figs Brussels Sprouts Pears (Ripe)
ARRIÈRE Fresh-Cut Produce Cabbage & Bok Choy Plums
Garlic (Fresh Peeled) Carrots Spinach

32-36°F/1-2°C Greens Celery
Juices Herbs (Except Basil)
Parsnips Iceberg Lettuce
Peas Kale
Radishes Leaf Lettuce
Rhubarb
Strawberries

Artichokes Cranberries Asparagus
CENTER Beets Grapes Cantaloupe
CENTRO Broccoli Green Onions Cauliower
CENTRE Carambola Mushrooms Kiwifruit
Cherries Parsley Watercress
35-39°F/2-4°C Coconuts Turnips

Beans (Snap) Avocados (Ripe)
FRONT Bell Peppers Cucumber

FRENTE Chile Peppers Eggplant
AVANT Ginger Root DRAIN Herbs-Basil
Honeydew Grapefruit

38-55°F/3-13°C Oranges/Tangerines Guava
Pineapple Lemons/Limes
Potatoes Mango
Tomatillos Papaya
Watermelon Squash (Soft Shell)
DOOR

OUTSIDE OF COOLER

Cherimoya Tomatoes (Ripe) Avocados (Unripe)
OUTSIDE Garlic (Fresh Unpeeled) Tomatoes (Green) Bananas
AFUERA Onions Shallots
À L’EXTÉRIEUR Pears (Unripe) Squash (Hard Shell)
Plantains Sweet Potatoes
Pumpkins
55-65°F/13-18°C
These items are extremely sensitive to ethylene gas. Isolate from other produce.

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