Mushrooms
Quality:
Handling:
Storage:
Season:
Mushrooms should have a fresh, well- shaped
appearance, firm texture, and be free of spots. Size and
color do not effect quality. Avoid Mushrooms that show
signs of deterioration, mold, or that appear slimy.
Handle fresh Mushrooms with care to prevent bruising
and damaging.
Store Mushrooms at 32-36 degrees F with 90-98%
humidity. Do not store in plastic bags, but rather
original container. Keep fresh Mushrooms away from
foods with strong odors.
Available year round.
Fresh Cut Vegetables
Quality:
Handling:
Storage:
Season:
Fresh Cut Vegetables should be fresh and well colored.
Avoid product that is discolored, wilted, or slimy. Bags
and containers should be in tact. Avoid ripped,
puctured, or damaged containers. Vegetables should
be moist, but not wet.
Holding Fresh cut vegetables in warm temperatures will
make product deteriorate rapidly and lose valuable
shelf life. Handle containers with care to prevent
puntures or rips in containers. Always use good
rotation practices.
Store in 32- 36 degrees F and in 90-98% humidity.
Maintain cold chain to prolong shelf life of product. Pay
attention to expiration dates and discard old product
immediately.
Available year round.
Fresh Cut Fruit
Quality:
Handling:
Storage:
Season:
Fresh Cut Fruit should be fresh and well colored. Avoid
product that is discolored or slimy. Bags or containers
should be in tact. Avoid punctured or ripped containers.
While the fruit should be moist, it should not be wet.
Fresh cut fruits should arrive cold.
Holding Fresh cut fruit in warm temperatures will make
product deteriorate rapidly and lose valuable shelf life.
Handle containers with care to prevent puntures or rips
in containers. Always use good rotation practices.
Store in 32- 36 degrees F and in 90-98% humidity.
Maintain cold chain to prolong shelf life of product. Pay
attention to expiration dates and discard old fruit
immediately.
Available year round.
AVOCADOS
Quality:
Handling:
Storage:
Season:
All varieties should be free of bruises, hard, and soft
spots. Ripe Avocados should yield to gentle pressure.
Pulp color and texture should be consistent with variety
and free of any dark spots or streaks.
Use ripest product first. Handle with care to avoid
bruising. Very tender fruit, do not keep out of
refrigeration for long periods of time. Do not dump into
Displays.
Unripe Avocados should be kept at 45-50 degrees F and
85-95% humidity. Ripe Avocados should be kept at 3640 degrees F and 85-95% humidity. Keep Ripe
Avocados away from ethylene gas sensitive products as
they may damage it. Unripe Avocados are very sensitive
to ethylene gas producing products.
Varieties of Avocados are available year round
Stonefruit (Peaches, Plums, Nectarines)
Quality:
Handling:
Storage:
Season:
Stonefruit should be bright in color according to
variety. They should have umblemished skin and gentle
to pressure. Avoid fruit with hard or soft spots, fruits
shriveling or discolored fruit.
Most skins are edible but avoid seeds in stonefruit.
Stonefruit will bruise easily so handle with care.
Store in 32-36 degrees F with 90-98% humidity. Most
stonefruit is sensitive to ethylene gas exposure, so do
not store near heavy producing product. Store away
from drafty areas.
Varieties are available year round, but peak seasons
will be in summer.
Jicama
Quality:
Handling:
Storage:
Season:
Jicama resembles a turnip in appearance with round,
slightly squat shape, light brown skin and ivory flesh.
Jicama should have a firm texture and smooth,
unblemished skin.
Jicama must be peeled before using and can be served
raw or cooked.
Jicama may begin to sprout if exposed to high
temperatures. For best quality, maintain storage
temperatures of 60 - 65 degrees F. Decay and internal
brown discoloration are indicators of chill injury. To
prevent chill injury, do not store jicama below 55
degrees F. Jicama my show signs of mold if it becomes
moist during storage. To prevent molding, keep product
dry and maintain a humidity level of 85 - 95%.
Available year round.
Tomatoes
Quality:
Handling:
Storage:
Season:
Good quality tomatoes should have bright, shiny skins
and firm flesh. Ensure whole tomatoes are free from
obvious signs of soil and skin damage, such as
punctures, prior to cutting, slicing or dicing.
Either cut away any bruised or damaged areas, or do not
use the tomato. Do not wash tomatoes in cold water.
Use wash water temperatures that are at least 10
degrees F warmer than the internal tomato temperature
to prevent exterior bacteria from entering the interior
of the tomato during washing.
Store ripe tomatoes at 60 - 65 degrees F. Hold
tomatoes at 41 degrees F or below after cutting,
including serving lines and salad bars. Mark the date
on refrigerated cut tomatoes to indicate that they must
be consumed or discarded within 7 days.
Available year round.
Pears
Quality:
Handling:
Storage:
Season:
Ripened Pears should be firm, but yield to gentle touch
at stem end. Skin color should be consistent with
variety. Kieffer variety is usually the only one that can
not be substituted for other varieties.
Skin is edible. Pears can be sensitive to bruising,
handle with care.
Store Pears at 32-36 degrees F with a humidity level of
90-95%.
Varieties of Pears are available year round.
Apples
Quality:
Handling:
Storage:
Season:
Good Quality Apples should be crisp, flavorful, and well colored with firm skins. Avoid fruit with bruises, broken
skin, or internal browning.
As Apples are held outside of refrigeration, they will
lose their "crispness". Keep Handling to a minimum to
avoid bruising and skin damage.
Store Apples between 32-36 degrees F and at 85-95%
humidity. Keep Apples in original carton with lid closed
to prevent absorbtion of odors. Store Apples away from
ethylene gas producing products to keep from
softening as well as keep away from products that are
sensitive to this gas, as apples are a producer
themselves.
Available year round
Carrots
Quality:
Handling:
Storage:
Season:
Good quality carrots should be well-shaped with firm,
smooth exteriors. Color should be vibrant orange to
orange-red. Yellow tips and soft spots are signs of age
and will result in a poor-flavored product.
For best quality, tops should be closely trimmed since
they tend to decay rapidly. Avoid carrots that show any
mildew, decay, growth cracks of splits.
Carrots may begin to decay or sprout if stored at high
temperatures. For best quality, maintain storage
temperature of 32 - 36 degrees F. Indications of freeze
damage are cracks, flabby or discolored skin. To avoid
freeze damage, do not store carrots below 30 degrees F.
Carrots may acquire a bitter flavor if exposed to
ethylene gas. Carrots may also absorb orders; keep
away from foods with strong orders.
Available year round with some peaks in winter months.
Celery
Quality:
Celery should have straight stalks with rigid ribs. Ribs
should snap crisply when bent. Leaves should be fresh,
well-colored and show no signs of wilting.
Handling:
If discolored or damaged, ribs must be removed from
the stalk; do not pull rib out of bunch. Trace damaged
rib down to the end and trim out with the point of a knife.
Storage:
Season:
Celery is susceptible to rapid wilting if exposed to high
temperatures and low humidity. To maintain fresh
product, store at 32 - 36 degrees F with a humidity level
of 90 - 98%. Adequate air circulation is also necessary
to maintain good quality celery. Celery absorbs odors
from other products such as apples and onions and
should not be stored near them. To prevent yellowing,
keep celery away from ethylene-producing fruits.
Available year round with peaks in winter months.
Potatoes
Quality:
Handling:
Storage:
Season:
All potato varieties should be uniformly sized, fairly
clean, firm and smooth. Avoid potatoes with wrinkled
skins, soft dark spots, cut surfaces or green
appearance.
Potatoes can be peeled or not peeled before serving.
Most potatoes should be served cooked.
Potatoes may begin to decay, shrivel or sprout if they
are stored at high temperatures. Low circulation can
also promote decay. Store potatoes at 60 - 65 degrees F
and maintain adequate air circulation. For long term
storage hold potatoes at 45 - 50 degrees F. Sweet flavor
can be an indication of chill injury. Cold temperatures
cause potato starch to convert to sugar which results in
a sweet flavor. To prevent chill injury, do not store
potatoes below 42 degrees F. Potatoes may turn green
if they are exposed to light. Store potatoes in a dark
area for best quality and keep away from ethylene
producing fruits.
Available year round.
Cucumbers
Quality:
Handling:
Storage:
Season:
Good quality cucumbers should be firm, well-shaped
and have an even dark green color. Avoid cucumbers
that are shriveled, yellow in color or have soft spots.
Soft, sunken ends and a loose seed cavity are
indications of over mature product.
Cucumbers can be sturdy with skin, but flesh is easily
bruised if handled rough. Skin is edible.
Cucumbers are sensitive to ethylene and will turn
yellow and soften if exposed to the gas. Storing
cucumbers at high temperatures may also promote
yellowing. For best quality, keep cucumbers away from
ethylene producing fruits and store at 45 - 50 degrees F
with 85 - 90% humidity level. Storing cucumbers in an
area with low humidity will promote shriveling. Pitting;
water-soaked spots and decay are all indications of
chill injury. To prevent chill injury, do not store
cucumbers below 45 degrees F.
Available year round.
Cabbage
Quality:
Handling:
Storage:
Season:
Good quality Cabbage should be well formed, fairly
even color,ed, and heavy for its size. For Red and Green
Cabbage, leaves should be very compact and fairly
smooth. Avoid discolored and wilted cabbage.
Leaves may become loose with rough handling.
Store cabbage at 32-36 degrees F, with 90-98%
humidity. Low humidity will make for wilting leaves.
Keep away from ethylene gas producing fruits. For best
quality, Cabbage should be stored untrimmed, with
wrapper leaves in tact.
Available year round.
Squash (Yellow and Zucchini)
Quality:
Handling:
Storage:
Season:
Soft - Shell Squash should be firm with shiny, tender
rinds. Shape and rind color should be consistent with
type. Avoid Squash that shows signs of injury, pitting, or
dull rind.
Squash is sturdy but flesh can be wasily damaged once
cut.
Store in 45-50 degrees F with 85-95% humidity. Keep
away from ethylene gas producing products and
ripening rooms.
Available year round.
Romaine Lettuce
Quality:
Handling:
Storage:
Season:
Good quality Romaine should be fresh, crisp, and well colored. Avoid Romaine that appears wilted or has
damaged leaves.
Keep Lettuce away from ethylene gas producing
products as they are very perishable and fragile. Follow
good rotation practices. Lettuce is very sensitive to
temperature changes.
Store Lettuce at 32-36 degrees F and with 90-98%
humidity. Water sprinkle is okay.
Available year round.
Iceberg Lettuce
Quality:
Handling:
Storage:
Season:
Heads should appear fresh with even-colored leaves
that exhibit a soft, buttery texture. Avoid lettuce that
appears wilted or shows signs of discloration or decay.
Avoid heads with dark butts, yellow - tipped leaves, or
leaves showing cracked ribs.
Keep Lettuce away from ethylene gas producing
products as they are very perishable and fragile. Follow
good rotation practices. Lettuce is very sensitive to
temperature changes.
Store Lettuce at 32-36 degrees F and with 90-98%
humidity. Water sprinkle is okay.
Available year round.
Onions
Quality:
Handling:
Storage:
Season:
Dry onions should be firm and hard with short, tight
necks and dry papery skins.
Rough handling may cause bruising. To prevent
bruising, keep handling to a minimum.
Dry onions may show signs of sprouting, decay or mold
if they are stored at high temperatures. To maintain
quality, keep short-term storage temperature of 60 - 65
degrees F. Be sure onions are stored in a wellventilated area. For extended storage (longer than 7
days) hold onions at 32 - 36 degrees F. Water soaked
spots are an indication of freeze damage. To prevent
freezing injury do not store dry onions below 30
degrees F.
Available year round.
Bell Peppers
Quality:
Handling:
Storage:
Season:
Good quality Sweet Peppers should be firm, freshlooking, and brightly colored. Avoid Peppers that
appear shriveled, dull-looking, or pitted.
Rough handling can bruise Peppers.
Store in 45-50 degrees F with 85-95% humidity. Do not
store peppers below 42 degrees F.
Available year round.
Poblano Peppers
Quality:
Handling:
Storage:
Season:
Generally speaking, all Chile Peppers should be
smooth, shiny, well - colored, and firm. Avoid Peppers
that appear shriveled or decayed. Dry lines or
striations across the skin indicate a hotter pepper.
These lines are not an indication of poor quality.
Can be served with or with our seeds, but tops should
not be eaten. Odor of peppers will blend with surface or
food.
Store Peppers at 45- 50 degrees F with 85-90%
humidity. Peppers are sensitive to ethylene gas. Keep
away from drafty areas.
Available year round.
Jalapeno Peppers
Quality:
Handling:
Storage:
Season:
Generally speaking, all Chile Peppers should be
smooth, shiny, well - colored, and firm. Avoid Peppers
that appear shriveled or decayed. Dry lines or
striations across the skin indicate a hotter pepper.
These lines are not an indication of poor quality.
Can be served with or with our seeds, but tops should
not be eaten. Odor of peppers will blend with surface or
food.
Store Peppers at 45- 50 degrees F with 85-90%
humidity. Peppers are sensitive to ethylene gas. Keep
away from drafty areas.
Available year round.
Cilantro
Quality:
Handling:
Storage:
Season:
Cilantro should have bright, evenly colored green
leaves, showing no signs of yellowing or wilting.
Although it is usually just the leaves of the fresh
cilantro plant that are used, the stems and roots are
edible as well.
Cilantro is sensitive to ethylene and exposure to the
gas may accelerate loss of green color, especially if
herbs are stored in a warm area. For best quality, keep
cilantro away from ethylene-producing fruits and
maintain a storage temperature of 32 - 36 degrees F.
Available year round.
Grapes
Quality:
Handling:
Storage:
Season:
Grape bunches should be well-colored with plump
berries firmly attached to green pliable stems.
Detachment of berries from the cluster is called
shatter. Shatter increases with rough or excessive
handling. Shatter can be reduced by gentle handling
and maintaining recommended temperature and
relative humidity levels. Grapes have a natural
protective layer called bloom. Rinsing the grapes will
remove the bloom and allow water loss to occur. Once
the bloom is removed it increases the chance of mold
and decay so rinse grapes just prior to using.
Upon arrival, grapes should be promptly placed under
refrigeration to maintain freshness. Grapes should be
stored at a temperature between 32 - 36 degrees F with
a 90 - 98% humidity level. Never store grapes where
they will come in direct contact with ice or iced
products as this will damage the grapes. Grapes are
odor sensitive and will absorb orders; do not store with
odorous products.
Varieties are available year round.
Pineapples
Quality:
Handling:
Storage:
Season:
Good quality pineapples should be heavy for their size,
well shaped and fresh looking with dark green crown
leaves. Shells should be dry and crisp and range in
color from greenish-brown to golden brown. Wet boxes
may be an indication of overripe or damaged fruit.
Although pineapples have a tough-looking exterior,
they can bruise easily. Handle fruit with care and do not
drop containers on the floor.
Pineapples should be stored between 45 - 50 degrees F.
Dull appearance; water soaked flesh; dark core and
rapid decay when removed from storage are all
indications of chill injury. To avoid chill injury, do not
store pineapples below 45 degrees F.
Available year round.
Cantaloupe Melon
Quality:
Handling:
Storage:
Season:
A good quality cantaloupe should be well shaped with
good netting or webbing over creamy-colored rind. A
ripe cantaloupe will have a distinctive aroma and the
blossom end should yield to gentle pressure.
Handle with care to avoid bruising or damaging the
fruit. Rind and seeds must be peeled and removed
before serving.
If cantaloupes are going to be used in 1 or 2 days, they
may be held at room temperature (68 - 72 degrees F).
Otherwise, they should be stored between 32 - 36
degrees F. Pitting and rind decay are indications of
chill injury. To prevent chill injury do not store
cantaloupe below 30 degrees F. To prevent bruising,
keep handling to a minimum and do not drop containers
on floor. Flesh my begin to deteriorate if ripe
cantaloupe is exposed to extreme fluctuation so keep
storage temperature constant.
Available year round.
Honeydew Melon
Quality:
Handling:
Storage:
Season:
Honeydew melons should be heavy for their size and
well-shaped. Ripe honeydew melons are characterized
by a creamy yellow rind, light green, juicy flesh and a
slightly soft blossom end.
Honeydew melons may bruise if handled roughly so
handle with care and always use ripe product shortly
after receiving.
Honeydews are picked while they are still firm and can
be softened by holding at room temperature. Exposing
firm honeydew melons to ethylene gas can also help
promote softening and color change from green to
creamy yellow. Store honeydew melons between 60 65 degrees F. Riper honeydews may be stored at 45 - 50
degrees F. Pitted rind; reddish-tan discoloration of
flesh and failure to ripen are indications of chill injury.
To prevent chill injury, do not store below 45 degrees F.
Available year round.
Watermelon
Quality:
Handling:
Storage:
Season:
Watermelons do not ripen after harvesting so they
should be ripe upon arrival. Ripe indicators include a
dull rind, dried stem and yellowish underside where the
melon touched the ground. It should be firm,
symmetrical and free from bruising , cuts or dents.
Rinds and seeds are not edible. Cut fruit away from
white exterior and rind.
Watermelon is extremely sensitive to ethylene gas and
exposure will promote mealy or soft flesh. For best
quality, keep watermelon separated from ethylene
producing fruits. Watermelons should be stored
between 45 - 50 degrees F. To prevent chill injury do
not store below 41 degree F. Pitting of rind; off flavor
and loss of color are all indications of chill injury.
Available year round with peak seasons in summer.
Strawberries
Quality:
Handling:
Storage:
Season:
Good quality tomatoes should have bright, shiny skins
and firm flesh. Ensure whole tomatoes are free from
obvious signs of soil and skin damage, such as
punctures, prior to cutting, slicing or dicing.
Do not wash tomatoes in cold water. Use wash water
temperatures that are at least 10 degrees F warmer
than the internal tomato temperature to prevent
exterior bacteria from entering the interior of the
tomato during washing. Either cut away any bruised or
damaged areas, or do not use the tomato.
Store ripe tomatoes at 60 - 65 degrees F. Hold tomatoes
at 41 degrees F or below after cutting, including serving
lines and salad bars. Reject fresh-cut (i.e., sliced, diced,
or chopped) delivered at a temperature higher than 41
degrees F. Mark the date on refrigerated cut tomatoes
to indicate that they must be consumed or discarded
within 7 days.
Strawberries are available year round but do have peak
seasons in the summer.
Raspberries
Quality:
Handling:
Storage:
Season:
Good Quality Raspberries should be dry, plump, and
firm. Avoid moldy, soft, or leaky berries that break apart
easily and don't hold their shape.
Raspberries are very perishable and should be used
within 1-2 days upon delivery. Handle berries with care
to prevent damage.
Store Raspberries at 32-36 degrees F with 90-98%
humidity. Berries are sensitive to freezing, be careful
not to store in colder area.
Varieties are available year round with peak seasons in
summer.
Blackberries
Quality:
Handling:
Storage:
Season:
Good quality Blackberries should be dry, clean, plump,
bright, and well - colored. Avoid leaky, soft, or dull
berries or those with caps still attached.
Blackberries are very perishable, handle with care. Use
with care soon after receiving.
Store at 32-36 degrees F and 90-98% relative humidity.
Blackberries are very susceptible to freeze damage, be
very careful not to store below suggested temperature.
Usually available June - March, with peak seasons of
summer
Blueberries
Quality:
Handling:
Storage:
Season:
Good quality Blueberries should be firm, plump, and dry.
They should be a deep purple or blue-black in color
with a silvery sheen exterior.
Blueberries do not ripen after harvest but are very
perishable in major temperature changes.
Store Blueberries in 32-36 degrees F and with 90-98%
humidity. If not kept in a humid and well ventilated
area, berries will become shriveled. Do not stack
Blueberry cases.
Blueberries are available year round, with peak
seasons in summer.
Lemons
Quality:
Handling:
Storage:
Season:
Lemons should be firm, heavy for size and have thin
smooth skins. Ripe lemons should also have a pleasant
citrus fragrance. Avoid lemons with bruised, discolored
or wrinkled skins.
Decay may also result from cuts or scratches caused
by rough handling. Handle lemons with care; do not
drop containers on the floor.
Store lemons away from foods with strong odors and
ethylene producing fruits. Exposure to ethylene may
accelerate skin deterioration and increase lemon's
susceptibility to decay. Pitting of skin; interior
discoloration and lose of juice are indications of chill
injury. To prevent chill injury do not store lemons below
45 degrees F. Storing lemons at high temperatures may
promote product decay and shorten shelf life.
Available year round.
Grapefruit
Quality:
Handling:
Storage:
Season:
Grapefruit should have smooth, blemish-free skin and
should be heavy for it's size and well-shaped.
Rind should be peeled away before eating or serving.
Grapefruit may show signs of mold if exposed to certain
fungi and then stored at warm temperatures and high
humidity. To prevent mold from spreading, remove
affected fruit and handle grapefruit with care to avoid
injury. Maintain short-term storage temperatures of 34 50 degrees F and a humidity level of 85 - 95%. Pitting or
browning of skin and watery breakdown of flesh are
indications of chill injury. To prevent chill injury, do not
store grapefruit below 45 degrees F. Exposure to
ethylene may accelerate skin deterioration and
increase decay. For best quality, keep grapefruit away
from ethylene-producing fruits.
Available year round with peak seasons in winter and
spring.
Limes
Quality:
Handling:
Storage:
Season:
Limes should be heavy for their size and firm with
smooth, shiny skins. Avoid lime that are light in weight,
shriveled, spongy or significantly discolored.
Pebbly brown or black skin is an indication of bruising
or decay caused by rough handling. Always handle
limes with care.
Limes should be stored in a well ventilated area with a
temperature of 45 - 50 degrees F. Limes are sensitive to
ethylene and exposure to the gas may cause skin
deterioration and decay. Pitting or discoloration of skin
are indicators of chill injury. To avoid chill injury, do not
store limes below 45 degrees F.
Available year round.
Oranges
Quality:
Handling:
Storage:
Season:
All varieties should be firm, heavy for size and have finetextured skin. Skin color of a ripe orange ranges from
orange to greenish-orange.
Rinds should be peeled before serving or eating.
Oranges should be stored between 45 - 50 degrees F.
Pitting of skin and discoloration may be indicators of
chill injury. To prevent damage from chilling, do not
store oranges below 38 degrees F. Keep oranges
separated from foods that absorb odors such as eggs,
apples, cheese or butter. Exposure to ethylene may
accelerate skin deterioration and decay; keep oranges
away from ethylene-producing fruits. Molding may
occur if orange containers are stored directly on the
floor. To prevent molding, store orange containers off
the floor to prevent them from becoming damp. Keep
storage area well-ventilated. Do not hold oranges for
long periods of time; the longer the oranges are stored,
the greater the incidence of decay-causing fungi.
Varieties available year round with peak seasons for
citrus November - April.