#ROOT CROPIT PDF#
#ROOT CROPIT UPDATE#
#ROOT CROPIT SKIN#

The Spruce Home Improvement Review Board.Lettuce, Crisphead: Recommendations for Maintaining Postharvest Quality. Link to the specific Produce Fact Sheet webpage (Accessed date)Įxample: Cantwell, M.

#ROOT CROPIT UPDATE#

Initial publication or update date (located at the top). The information in this fact sheet represents our best understanding of the current state of knowledge at the time of the latest update, and does not represent an exhaustive review of all research results. Links to any of these UC Postharvest Technology Center pages are permitted, but no endorsement of the linking site or products mentioned in the linking page is intended or implied by such a link. Distribution for commercial purposes is prohibited. Request permission from UC Postharvest Technology Center.

#ROOT CROPIT PDF#

The UC Postharvest Technology Center grants users permission to download textual pages (including PDF files) from this World Wide Web site for personal use or to reproduce them for educational purposes, but credit lines and copyright notices within the pages must not be removed or modified.Įxcept for these specified uses, no part of the textual materials available on the UC Postharvest Technology Center Web site may be copied, downloaded, stored in a retrieval system, further transmitted or otherwise reproduced, stored, disseminated, transferred or used, in any form or by any means, except as permitted herein or with the University of California's prior written agreement. Most postharvest decay on jicama is a consequence of mechanical injury and chilling injury. The most common decay organisms found externally on jicama roots are species of Penicillium, Rhizopus, and Cladosporium. At lower temperatures, the pulp will take on a translucent appearance but not necessarily develop brown discoloration these roots probably also exhibit external decay.

#ROOT CROPIT SKIN#

Internal discoloration typically occurs from the skin inwards and is more common and more severe in moderately chilled roots (stored at 10☌). The roots eventually become 'rubbery' in texture when severely chilled. Decay is the main external symptom of chilling injury, and discoloration and loss of crisp texture are the main internal symptoms.

No chilling injury is observed on roots stored at 12.5☌ (55☏). Depending on variety and production conditions, roots may develop symptoms of chilling injury in 1 to 3 weeks of storage at 10☌ (50☏). Jicama roots are very sensitive to chilling injury at temperatures of 10☌ (50☏) or below. On fresh-cut jicama pieces, however, modified atmospheres with 5-10% CO 2 reduced decay development and discoloration at 5☌ (41☏). Based on work with other root crops it would not be expected to provide a benefit. No information is available on the potential benefits of controlled atmosphere storage of intact jicama roots. Jicama is not sensitive to ethylene exposure. Jicama produces only very low amounts of ethylene ( hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.To calculate heat production multiply ml CO 2/kg Less mature roots have higher respiration rates. Minimizing mechanical damage to the periderm during harvest will reduce decay incidence during storage.Īt 5☌ and 10☌ (41☏ and 50☏) respiration rates increase during storage rates decrease during storage at temperatures >10☌ (50☏). Sprout development results in weight loss and especially a loss of juiciness of the pulp. A storage life of 2-4 months can be expected under these conditions, although stem sprouts will develop after about 2 months.

Jicama roots are very chilling sensitive and roots should be stored at 12.5☌ to 15☌ (55☏ to 59☏) with moderate relative humidity (70-80%). The recommended conditions for commercial storage of jicama are to keep roots cool and dry.

Root cropit