Sakshi Cold Store
Group 1: Fruits and vegetables, 0 to 2°C (32 to 36°F), 90-95% relative humidity. Many products in this group produce ethylene.
| apples | grapes(without sulphur dioxide) | parsnips |
| apricots | horseradish | peaches |
| Asian pears | kohlrabi | pears |
| Barbados cherry | leeks | persimmons |
| beets,topped | longan | plums |
| berries(except cranberries) | loquat | pomegranates |
| cashew apple | lychee | prunes |
| cherries | mushrooms | quinces |
| coconuts | nectarines | radishes |
| figs (not with apples) | oranges* (Florida and Texas) | rutabagas turnips |
*Citrus treated with biphenyl may give odours to other products
Group 2: Fruits and vegetables, 0 to 2°C (32 to 36°F), 95-100% relative humidity. Many products in this group are sensitive to ethylene.
| Amaranath* | cherries | parsley* |
| anise | daikon* | parsnips* |
| artichokes* | endive* | peas* |
| asparagus | escarole* | pomegranate |
| bean sprouts | grapes (without sulfur dioxide) | raddichio |
| beets* | horseradish | radishes* |
| Belgian endive | jerusalem artichoke | rhubarb |
| berries (except cranberries) | kiwifruit | rutabagas |
| bok choy | kohlrabi* | salsify |
| brocoli* | leafy greens | scorzonera |
| brussels sprouts* | leeks (not with figs or grapes) | snow peas |
| cabbage* | lettuce | spinach* |
| carrots* | lo bok | Sweet corn* |
| cauliflower | mushrooms | turnips* |
| celeriac* | onion, green* (not with figs, grapes, mushrooms, rhubarb, or corn) | water chestnut |
| celery* | watercress* | |
*these products can be top-iced
Group 3: Fruits and vegetables, 0 to 2°C (32 to 36°F), 65-75% relative humidity. Moisture will damage these products.
| garlic | onions, dry |
Group 4: Fruits and vegetables, 4.5°C (40°F), 90-95% relative humidity.
| cactus leaves | lemons* | tamarillo |
| cactus pears | lychees | tangelos* |
| caimito | kumquat | tangerines* |
| cantaloupes** | mandarin* | ugli fruit* |
| clementine | oranges (Calif. and Arizona) | yucca root |
| cranberries | pepino |