Handling and Storage of Fresh Fruits and Vegetables

Produce is alive and breathing. At the time produce is harvested, the life of the product
starts to decline. In a perfect produce world, one would need to have many storage
areas with different storage temperatures to receive the maximum shelf life and quality
desired. This would be quite a challenge as storage space and temperatures are limited
in most school cafeterias. However, there are variables that can be controlled that will
enable food service staff to preserve the quality of produce and are also essential to
optimizing produce quality, safety and yields. Key variables to maximize produce life
include temperature, rotation, and storage practices.

Temperature

• Single most important factor in maintaining and maximizing life and quality of
produce.
• Storing at incorrect temperatures is the primary cause for produce loss.
• For every ten degrees above ideal storage temperature, a produce item will lose up to
half its life expectancy, especially for items served uncooked.
• Store produce immediately upon delivery.
• Coolers should be set at 38º - 40º F or cooler to hold most produce for seven days.

Rotation

• Proper rotation practices must be followed in order to keep produce fresh and prevent
waste.
• Date all produce the day it is received.
• Practice FI/FO by placing new product under or behind the older product to ensure
that the oldest produce is used first.

Storage

• Temperatures fluctuate during the day as the door is opened and closed.
• Temperature in the front of the cooler will be warmer than in the middle and back.
• Temperatures should be checked and recorded daily to ensure optimal product life
and efficiency of cooler.

Nebraska Fresh Fruit and Vegetable Program

 Fresh Fruit and Vegetable Ripening Guide

Ripening Guide

Some fresh fruits continue to ripen after they have been harvested while others do not.
Whether or not a fruit continues to ripen is a key factor in determining its storage and
shelf life. Fruits that require additional ripening should be stored at room temperature
until they become ripe. Fruits that do not ripen after harvesting should be stored in a
cool area until they are used.

Fruits that ripen after harvest Fruits that don’t ripen after harvest
Apricots Apples
Avocados Berries
Bananas Cherries
Cantaloupe Grapefruit
Carambola Grapes
Honeydew Lemons
Kiwifruit Limes
Nectarines Mandarins
Papaya Oranges
Peaches Pineapple
Pears Strawberries
Plantains Watermelons
Plums
Tomatoes

Ethylene Gas: Benefits and effects of harmful exposure

Fruit can be ripened quickly by introducing ethylene gas into a controlled environment.
For example, it is often used to ripen bananas, tomatoes, and avocadoes. Certain fruits
can be placed in a closed bag and the fruit’s natural ethylene can speed the softening
process.

While ethylene is great for ripening some fruits, the gas can cause premature decay of
other fruits and vegetables that are sensitive to it. To avoid deterioration or rapid
ripening of sensitive commodities, avoid holding them in the same storage room or
refrigerator compartment with products that emit a great deal of ethylene gas. Diseased
or injured fruits generate substantially increased levels of ethylene, so remove injured
produce right away. If only one cooler is available, keep lids on storage boxes, store
sensitive commodities as far away as possible from ethylene producers, and rotate
product properly. If produce inventory turns quickly, ethylene should not cause quality
problems

Nebraska Fresh Fruit and Vegetable Program

Fruits that produce large
amounts of ethylene Fruits/Veggies that are sensitive to ethylene

Apples Bananas Kiwifruit (unripe)

Apricots Beans Lettuce
Avocados Broccoli Nectarines
Cantaloupe Brussels Sprouts Okra
Honeydew Cabbage Peas
Kiwifruit (ripe) Carrots Peppers
Mangos Cauliflower Spinach
Papayas Cucumbers Summer Squash
Peaches Eggplant Sweet Potatoes
Pears Greens Watermelon
Plums

Ideal Storage temperatures for fresh fruits and Vegetables

32º to 40º F
Apples Corn Parsley
Apricots Cranberries Parsnips
Artichokes Garlic Peaches
Asparagus Grapes Pears (Fresh-Cut)
Beets Greens Peas
Berries Green Onions Pineapple (Fresh-Cut)
Broccoli Herbs (except basil & oregano) Plums
Brussels Sprouts Iceberg Lettuce Radishes
Cabbage Kale Rhubarb
Cantaloupe Kiwifruit Rutabagas
Carambola All Leaf Lettuce Spinach
Carrots Mushrooms Sprouts
Cauliflower Nectarines Strawberries
Celery Onions Turnips
Cherries Oranges (Florida & Texas) Watercress
Coconuts

40º to 50º F
Avocados (Ripe) Jicama Papaya
Basil (Fresh) Lemons Peppers
Beans Mandarins Pineapples
Cucumbers Melons Potatoes
Eggplant Okra Squash (Summer)
Ginger Root Oranges (California) Tomatoes (Ripe)*
Honeydews Oregano (Fresh)
*Will lose flavor at this temperature during prolonged storage
Leave Out of Cold Room
Avocados (Unripe) Mangos Squash (Winter)
Bananas Pears (Unripe) Sweet Potatoes
Grapefruit Plantains Tomatoes (Green)
Limes Pumpkins Watermelons (Whole)
Shallots
 Storage Hints to Prolong Life of Fresh Fruits and Vegetables

Temperature fluctuates from front to back of the cooler due to the location of the cooling unit and frequency of the
door being opened. Items stored in the front of the cooler have a longer shelf life and can handle the fluctuating
temperatures. The middle section of the cooler is for items that are less hardly with a more delicate peel or skin.
Items in this area including broccoli, green unions and parsley may be sprinkled with crush ice. The slowly melting
ice will replace moisture loss and help prevent wilting thus prolonging their shelf life. The back of the cooler is the
coolest area and best suited for the ripest or most perishable items. Sprinkling crushed ice on greens such as
collards, kale and mustard can also help lengthen the life of these products. Consider dividing the cooler into three
areas and store produce as noted below:

Apples Garlic Peppers

Basil Honeydews Pineapples
Cabbage Jicama Plums
FRONT Cantaloupes Limes Radishes
Citrus Okra Rhubarb
Carambola Onions Ripe Tomatoes
Cucumbers Papayas Zucchini
Eggplant Pears
Artichokes Cherries Mushrooms*
Asparagus Coconuts Parsley
MIDDLE Beets Grapes Peas
Broccoli Green Onions Turnips
Cauliflower Kiwifruit Watercress
Alfalfa Sprouts* Corn Leaf Lettuce
Apricots Fresh-Cut Salad Parsnips
BACK Bean Sprouts* Greens Ripe Nectarines
Berries Head Lettuce Ripe Peaches
Carrots Herbs Spinach
Kale
*Store as far away from light as possible usually on lower shelf

Please note there are always exceptions to the rules. Tomatoes should not be stored in the cooler. They should
be received in a firm state and stored at room temperature to ripen. However, once they have reached maximum
ripeness, they should be stored in the front of the cooler to slow further ripening until used. In addition, potatoes
should also be stored out of the cooler. Ideally, potatoes – white potatoes and sweet potatoes should be stored at
45º - 50º F. Potatoes stored at or below 40º F will convert starches into sugar causing the potato to darken when
cooked. Also, protect potatoes from direct light for this will cause them to turn green and cause a bitter taste.

Food Service personnel have decisions to make regarding every produce delivery. Practicing good habits such as
checking all produce upon arrival and immediately placing product in the appropriate storage area will help
preserve the quality of the product for when utilized.

Nebraska Fresh Fruit and Vegetable Program

 Storage Information for Value Added Produce

If Product Reaches This Temperature Product Will Stay

Fresh For:

70º F (21º C) 4 hours

60º F (16º C) 1 day

50º F (10º C) 4 days

45º F (7º C) 9 days

40º F (4º C) 14 days

35º F (2º C) 17 days

 Safe Handling Practices for Fresh Produce
for Foodservice

Julie A. Albrecht, PhD

Extension Food Specialist

University of Nebraska-Lincoln

Purchasing and Receiving

Purchase food from known safe sources (reputable suppliers) and maintain its safety from time
of receiving through service.

When fresh produce is received, follow supplier recommendations, if provided, regarding

handling, storage temperatures, "use by" dates and other recommendations for the produce.

Avoid receiving or using damaged and partially decayed produce.

Maintain purchasing records of fresh produce.

Storage

Store raw produce so that it does not contaminate other foods with soil, etc.

Store any fresh produce, whole or cut, where other products – especially raw meat and poultry –
cannot cross-contaminate it.

Segregate fresh produce from other refrigerated foods in refrigeration units by using a separate
set of storage racks or separate cooler, if possible.

Cover and store washed cut produce above unwashed, uncut fresh produce.

Store all produce off the floor. Remember keep all foods 6” off the floor.

The Nebraska Food Code requires that melons and tomatoes, that are cut in any way, be held
at 410F or below. To maintain quality of other cut, peeled or prepared fresh fruits and
vegetables, refrigerate at 410F or below or hold on a salad bar at 410F or below.

Food Handler

Wash hands thoroughly with soap and warm running water before and after handling fresh
produce.

Avoid bare hand contact when preparing and serving fresh produce – use gloves, tongs, deli
tissue or other appropriate utensils.
Nebraska Fresh Fruit and Vegetable Program
Make sure that food employees are reporting illness and are not working while sick.

Preparation

Wash, rinse and sanitize all sinks, utensils, cutting boards, slicers and food preparation surfaces
before use with fresh produce. If possible, designate specific cutting boards and utensils for use
with fresh produce.

Remove outer leaves, stems and hulls from produce like cabbage, head lettuce, berries and
tomatoes.

Always wash fresh produce under running, potable water before use.

Do not use soap or detergent for washing produce as these products are not food grade.
Produce washes that are designated for use with produce can be used but are not necessary for
produce safety.

Rinse fresh fruits and vegetables under running tap water. Scrub firm fruits and vegetables like
potatoes and carrots with a vegetable brush under running tap water.

Soaking produce or storing produce in standing water or ice is not recommended for most types
of fresh produce.

Commercial, “fresh-cut” carrots, salad greens and other produce have already been washed
before processing and should be considered ready-to-eat with no further need for washing
unless the label says otherwise.

Refrigerate foods prepared with fresh produce ingredients at 410F or below.

Label and date all foods prepared with fresh produce ingredients. If not used within 7 days,
discard prepared fresh produce.

Freshly prepared juice on site requires a HACCP plan.

Service

On self-serve and salad bars, use small batches of fresh produce and monitor self-service units.

Fresh produce should not be held directly on ice.

Provide appropriate utensils for self-service of fresh produce.

Do not re-serve freshly prepared dishes containing any raw produce, including dishes made with
raw tomatoes, cilantro and hot peppers such as salsa and guacamole.

Throw away fresh fruits and vegetables that have not been refrigerated (410F or below) within 4
hours of cutting, peeling or preparation.
 Cutting Vegetables
1.
Julienne
Peel vegetables and trim ends.
Slice vegetable into slices.
Stack the slices and cut into lengthwise 1/4-inch strips.

2.
Mince
Roughly chop vegetable on cutting board with a large knife.
Continue to chop until vegetables are very finely chopped.

3.
Dice
Slice vegetable into slices.
Stack slices and slice into 1/4-inch vertical slices.
Hold slices tightly with hand and cut crosswise into 1/4-inch intervals

4.
Cube
Slice vegetables into slices.
Stack slices and slice into 1/2-inch vertical slices.
Hold slices tightly with hand and cut pieces into 1-inch pieces.

5.
Slice
Peel vegetables and trim ends.
Slice vegetable on the diagonal at 1/2-inch intervals.

Source: www.russianfoods.com/russian-cooking/article0000A/default.asp

Nebraska Fresh Fruit and Vegetable Program

 Flavor Intensity of Vegetables
The strength or intensity of the flavor of certain vegetables is due to their sulphur content.

Mild Flavored Stronger Flavored

Vegetables Vegetables

Leaf Vegetables: Spinach Curly kale

Swiss or red chard Mustard greens
Beet greens Cabbage
Lettuce Brussels sprouts

Seed Vegetables: Corn

Peas
Black-eyed peas
Beans

Fruit Vegetables: Tomatoes Green peppers

Eggplant Hot peppers
Summer squash
Winter squash

Flower Vegetables: Artichokes Cauliflower

Broccoli

Stem Vegetables: Celery Asparagus

Root Crops: Carrots Turnips

Beets Rutabagas
Sweet potatoes Onions
Parsnips

Nebraska Fresh Fruit and Vegetable Program

Garden Salad-to-Go
2 cups lettuce
4 tomato wedges (use ½ tomato)
2 slices cucumber
1 radish sliced
2 small broccoli florets
3-4 carrot sticks

1. Place lettuce pieces in a clear plastic-lidded 20-ounce container.

2. Place tomato wedge in each of the four corners, diagonal with each corner.

3. Place two cucumber slices overlapping in the center of the container.

4. Arrange the radish slices on each side of the tomato wedges.

5. Place the two broccoli florets on the left and right side of the container.

6. Top with carrot sticks.

Spinach Salad-to-Go
2 cups spinach
1 mushroom sliced
2 cherry tomatoes

1. Place spinach pieces in a large clear plastic lidded container.

2. Arrange mushroom slices on the spinach.

3. Place a cherry tomato on each side of the container.

 Comparison of Ranch Dressings
Suggestions for Use of Salad Dressings:
• Encourage use of non-fat or low-fat dressings.
• Serve only dressings with 12 grams of fat or less per ounce or per serving. Less is better.
• Limit the amount served by pre-portioning, using packets, serving dressings to students, setting
pumps on ½ oz per squirt, and/or serving salad dressings less often.
Per 2 Tbsp Serving Calories Fat Sat. Fat Cholesterol Sodium Carbo- Protein
(gm) (gm) (mg) (mg) hydrate (gm)
(gm)
Regular, Bottled

170 18 2.5 5 280 1 0

Pocahontas Buttermilk Dressing
130 14 4.0 15 110 2
Mrs. Clarks Ranch Dressing
140 14 1.5 10 260 1 1
Hidden Valley Ranch Original
Made From Mix

104 11 1.3 9 226 1 0.7

Hidden Valley Ranch from regular mix
with mayonnaise
75 7 1 5 238 3 0.5
Hidden Valley Ranch from regular mix
with Miracle Whip
Bottled, Reduced Fat

80 7 1 15 340 4 0
Hellman’s’ Low fat Ranch Dressing
Mrs. Clark’s Reduced Calorie Ranch 70 7 0.0 15 150 0.0 0.0
Dressing
70 4 0.5 10 350 6 0
Kraft Light Done Right
Made From Scratch

34 2.1 0.7 4 152 3 1

USDA Tool Kit Recipe
Bottled, Non-Fat

30 0 0 0 280 7 0
Wishbone Fat Free Ranch

Nebraska Fresh Fruit and Vegetable Program

Tips to Remember for Your Fruit Salads-To-Go
Offering fresh fruits in an attractive and appetizing manner will encourage your customers to choose a nutritious
selection to accompany their main entrée.

1. Use colored trays for fruit soufflé cups or a two-inch steam table pan in a refrigerated unit (single layer).
2. Do not stack trays; place only one tray at a time.
3. Use 4 oz. plastic soufflé cups with lids for canned fruits. Use 4 oz. unlidded plastic soufflé cups for fresh
fruit.
4. Use a colored tray for bananas.
5. Keep cut apples or bananas from turning brown by dipping in a cup of lemon or lime juice or pineapple
juice (drained) from canned pineapple.
6. For a colorful fruit alternative, place together a half apple and a half orange and serve in a soufflé cup.
The orange prevents the apple from discoloring.
7. Don’t use metal pans for serving fresh fruit.
8. Try serving fresh whole fruits in a wicker basket for an attractive serving alternative.

Fruit Salad Bowl-to-Go

4-5 1-inch chunks of cantaloupe
4-5 1-inch chunks of honeydew
4-5 1-inch chunks of watermelon
4-5 1-inch chunks of pineapple
1 strawberry with stem

Tip to Remember for Fruit and Vegetable Cups

1. Use 4 ounce clear plastic soufflé cups with lids to package individual fruit and vegetable servings.
2. When offering more than one serving choice for fruits and vegetables, keep like-colored items separated.
Instead, line different colored items next to each other. [Place strawberries next to pears or place carrots
next to celery.

Pre-packed Fruit Cups

Pack fruit cups with single servings of fresh or canned fruit, or with fruit cup mixtures. Both choices provide
customers with exciting and appetizing options to meet part of the entire ¾ cup fruit/vegetable component.
Try offering:
• Strawberries and blueberries • Half a grapefruit with a cherry
• Strawberries and bananas • Peaches and bananas
• Cantaloupe and watermelons • Cherries and bananas
• Cantaloupe and honeydew • Blueberries and pears
• Apples and orange slices • Apples and bananas
• Apples with blueberries • Orange and apple slices
• Cantaloupe, honeydew and Watermelon • Kiwi fruit and grapes
• Papaya and mangos
• Grapes and watermelon

Nebraska Fresh Fruit and Vegetable Program

 Pre-packed Vegetable Cups
Pack vegetable cups with single servings of fresh vegetables or vegetable mixtures. Both choices provide
customers with exciting and appetizing options to meet part or the entire ¾ cup fruit/vegetable component.
Try offering
• Celery and carrot sticks
• Celery or Carrot sticks with ranch dip
• Lettuce and tomato mixture
• Broccoli with ranch dip
• Broccoli and cauliflower with ranch dip

Pre-packed Fruit and Vegetable Combinations

Pack fruit and vegetable combination cups with fresh fruit and vegetable mixtures. This choice provides
customers with exciting and appetizing options to meet all or part of the ¾ cup fruit/vegetable component.
Try offering:
• Apples with celery sticks
• Raisins and celery sticks with peanut butter
• Grapes with carrot sticks
• Apples with carrot sticks
• Banana with carrot sticks