FRESH PRODUCE

STORAGE & ETHYLENE GASPRESENTATION BY KRISTOPHER CRANE – ISU DIETETIC INTERN

OBJECTIVES

• EFFICIENT STORAGE OF PRODUCE• WHAT CAN CAUSE FRUIT TO RIPEN

FASTER?• WHAT TO WATCH FOR WHEN PRODUCE

TURNS BAD

ETHYLENE GAS• WHAT IS IT?

• WHY SHOULD YOU BE CONCERNED ABOUT IT IN THE COOLER AND DRY STORAGE?

ETHYLENE GAS & STORAGE• BROWN SPOTS ON GREEN LETTUCE• BITTER TASTE IN CARROTS• YELLOWING OF BROCCOLI, CAULIFLOWER,

CABBAGE, & DARK LEAFY GREENS (SPINACH)

• DECREASED SHELF LIFE OF PRODUCE• ROTTEN & MOLDY FRUIT

Ethylene

Sensitive

Ethylene Producer

s

Broccoli ApplesCabbage Avocados

Cauliflower

Bananas

Leafy Greens

Melons

Lettuce PearsStone FruitTomatoesSquash

HOW TO REDUCE ETHYLENE GAS

• STORE ETHYLENE SENSITIVE PRODUCE ON ONE SIDE OF THE COOLER/SHELF AND ETHYLENE PRODUCING PRODUCE ON THE OTHER SIDE.

• OR

• STORE FRUITS ON ONE SIDE OF THE COOLER/SHELF – VEGETABLES ON THE OTHER SIDE

• KEEP F/V ON THE HIGHER SHELVES TO AVOID CROSS CONTAMINATION OF OTHER PRODUCTS

Can Apples be Stored Next to Bananas?

WHAT HAPPENS IF THEY ARE?

CAN BROCCOLI BE STORED NEXT TO CANTALOUPE?

CAN GREEN LETTUCE BE STORED NEXT TO PEARS?

WHEN IS PRODUCE BAD?

• TEXTURE• WRONG SHAPE• SCARRING• BRUISING• MOLD• MUSHY/SOFT

WOULD I EAT THIS?

STORAGE OF PRODUCE ON DRY SHELF

STORAGE OF PRODUCE IN THE FRIDGE

Fruits Vegetables

PRODUCE STORAGE

Save MoneyReduce SpoilageTastier Fruits/Vegetables

QUESTIONS?

REFERENCES:

• USDA PRODUCE SAFETY UNIVERSITY 2015 LECTURE. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE. UNIVERSITY OF MISSISSIPPI. 2015.

• PRODUCE SAFETY PRESENTATIONS AND TALKING POINTS. PRODUCE SAFETY PRESENTATIONS AND TALKING POINTS. NATIONAL INSTITUTE OF CHILD NUTRITION. 2015. AVAILABLE AT: HTTP://WWW.NFSMI.ORG/RESOURCEOVERVIEW.ASPX?ID=438. ACCESSED OCTOBER 2015.