Freshly harvested Oyster mushroom can be stored for 12-15 days at 0°C after packaging in Polyethylene (100 gauge) bags. At room temperature, the storage life will be only 1 day with polyethylene packaging.
The optimum temperature for storing mango is 13°C and it can be stored upto 3 weeks depending on the variety.
Pre-cooling is not compulsory when the mangoes are exported by air.
Banana should be stored at 13°C to 15°C and the fruits are susceptible to chilling injury (blackening of surface and failure to ripen) when stored below this temperature.
The optimum ethrel concentration for ripening of banana is 300 to 350 ppm (for dipping) and for ethylene gas exposure the concentration is upto 100 ppm depending on the time of exposure. The optimum ripening temperature to get bright yellow colour is 20-25°C.
Yes, waxing is useful for extending the storage life of fruits like citrus, apple and pomegranate.
Yes, for only short term storage. Quick releasing type of grapeguard could be used for storing the grapes at room temperature. The optimum temperature for long term storage of grapes. Using grape guard is 1 to 2°C.
The hot water treated fruits can be stored at low temperature after surface cooling the fruits to room temperature.
Storing the fruits at optimum low temperature is the most effective method for long term storage of fruits and methods like waxing, packing in flexible films, use of ethylene absorbents could be used for short term storage of fruits at room temperature.
The optimum temperature for storage of papaya is 18-20°C and it could be stored for 2 to 3 weeks depending on the variety and maturity at harvest.
