Sakshi Cold Store
Group 5: Fruits and vegetables, 10°C (50°F), 85-90% relative humidity. Many of these products are sensitive to ethylene. These products also are sensitive to chilling injury.
| beans | kiwano | pummelo |
| calamondin | malanga | squash, summer (soft shell) |
| chayote | okra | tamarind |
| cucumber | olive | taro root |
| eggplant | peppers | |
| haricot vert (fine beans) | potatoes, storage |
Group 6: Fruits and vegetables, 13 to 15°C (55 to 60°F), 85-90% relative humidity. Many of these products produce ethylene. These products also are sensitive to chilling injury.
| atemoya | granadilla | papayas |
| avocados | grapefruit | passionfruit |
| babaco | guava | pineapple |
| bananas | jaboticaba | plantain |
| bitter melon | jackfruit | potatoes, new |
| black sapote | langsat | pumpkin |
| boniato | lemons* | rambutan |
| breadfruit | limes* | santol |
| canistel | mamey | soursop |
| carambola | lmangoes | sugar apple |
| cherimoya | mangosteen | squash, winter (hard shell) |
| coconuts | melons (except cantaloupes) | tomatillos |
| feijoa | tomatoes, ripe | |
| ginger root |
*citrus treated with bipheny may give odors to other products
Group 7: Fruits and vegetables, 18 to 21°C (65 to 70°F), 85-90% relative humidity.
| jicama | lsweetpotatoes* | watermelon* |
| Pears (for ripening) | tomatoes, mature green | white sapote |
| yams* | kumquat | tangerines* |