Bread Fruit
breadfruit
Quality Indices
Good quality breadfruits are mature-green, firm, with intact stem, and free from defects (such as blemishes, sunscald, cracking, bruising, and insect damage) and decay. Uniformity of shape, size, and weight is also important as quality factors. Breadfruit pulp (edible portion) contains 25-30% (fresh weight basis) carbohydrates, half of which is starch. The pulp is boiled, baked, fried, or roasted, but never eaten raw. It is also ground into flour that is used in bread-making.
Optimum Temperature
13 ± 1°C (56 ± 2°F); storage potential = 2-4 weeks, depending on cultivar and maturity stage.
Bunched Spinach
spinach-vitamina-lg
Quality Indices
Spinach, whether bunched or as leaves, should be uniformly green (generally not yellow-green), fully turgid, fairly clean, and free from serious damage. For bunched spinach, roots should be trimmed short to grade standards and petioles should be predominantly shorter than the leaf blade.
Optimum Temperature
0°C (32°F); 95-98% R.H.
Spinach is highly perishable and will not maintain good quality for more than 2 weeks. Wilting, yellowing of leaves and decay are likely to increase following storage beyond 10-14 days; faster at common distribution conditions of 5 to10°C (41 to 50°F).
Calaloo
Calaloo
Quality Indices

Mature Calaloo leaves are green and stalks are tender and snap readily when pressure is applied. Stalks & leaves maintain their reaped appearance and are not withered or showing signs of yellowing or dehydration. Calaloo should be free from soil, chemical deposits, pest and any other foreign matter. Calaloo also sold as canned product.

Optimum Temperature
0°C (32°F); 95-98% R.H.
Calaloo is highly perishable and will not maintain good quality for more than 2 weeks. Wilting, yellowing of leaves and decay are likely to increase following storage beyond 10-14 days; faster at common distribution conditions of 5 to10°C (41 to 50°F).
Chickoo (Nesberry, sapodilla, Sapota)
sapota
Quality Indices
Chickoo is sweet and juicy fruit with brown skin and orange-red pulp, 1-4 seeds. It is size of a small apple about 4-8 inches long. Unripe fruit is hard to the touch and contains high amounts of saponin, which has astringent properties similar to tannin, drying out the mouth.It should be firm and free from defects and decay. It is available throughout the year.
Optimum Temperature
14°C ± 1°C (58°F ± 2°F); storage potential is 2-4 weeks (depending on cultivar and ripeness stage). 
Cocoes
Coccoes
Quality Indices

It is has a rough brown exterior and ranges in size from six inches to eight inches long. It is two inches wide at the broad end and tapers down to half an inch. There are two types of Cocoes. They can be white or red. It has white flesh with flecks of light pink. It tastes like a richer flavored potato.

Coriander (Cilantro)
cilantro-de
Quality Indices

Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The leaves are green and stalks are tender. Stalks & leaves maintain their reaped appearance and are not withered or showing signs of yellowing or dehydration. Coriander should be free from soil, chemical deposits, pest and any other foreign matter.

Optimum Temperature
14°C ± 1°C (58°F ± 2°F); storage potential is 2-4 weeks (depending on cultivar and ripeness stage). 
Dasheen Bush
DSC03656
Quality Indices
Dasheen Bush, whether bunched or as leaves, should be uniformly green (generally not yellow-green), fully turgid, fairly clean, and free from serious damage. For Dasheen Bush, roots should be trimmed short to grade standards.
Optimum Temperature
0°C (32°F); 95-98% R.H.
Dasheen Bush is highly perishable and will not maintain good quality for more than 2 weeks. Wilting, yellowing of leaves and decay are likely to increase following storage beyond 10-14 days; faster at common distribution conditions of 5 to10°C (41 to 50°F).
Drumsticks
shenga
Quality Indices
The fruit is a long, thin pod, resembling a drum stick. The fruit itself is called drumstick or saragwa or saragwe in India. In South India, it is used to prepare a variety of sambar and is also fried. It is also preserved by canning and exported worldwide. The pods are considered good sources of the essential amino acids.
Optimum Temperature and Relative Humidity (RH)
5-7.5°C (41-45°F) and 95-100% (RH) 
Very good quality can be maintained for a few days at temperatures below 5°C but chilling injury will be induced. Some chilling may occur even at the recommended storage temperature of 5°C after 7-8 days. At 5-7.5°C (41-45°F) a shelf-life of 8-12 days is expected. 
Eddoes 

Quality Indices
Eddoes are small root vegetables, a variety of Taro. They offer an intensely flavorful alternative to standard potatoes, sweet potatoes and yams and can be prepared and eaten in much the same way. Once cooked they have a sweet, subtle, nutty flavor and are delicious mashed with milk, butter and a little grated nutmeg. They are also a great blend in soups and can be fried to make tasty fritters. Eddoes are versatile vegetables and are also perfect for baking, chipping or roasting. Eddoes have brown, furry ringed skin and are usually about the size of a turnip. The flesh varies from white to yellow to even a pinkish tinge and it turns violet or cream colored when cooked.
Eggplant
SuperStock_1525R-14945
Quality Indices
Eggplant quality is primarily based on uniform elongated, slender, light purple skin color. Additional quality indices are size, freedom from growth or handling defects, freedom from decay, and a fresh green calyx.
Optimum Temperature and Relative Humidity
10 - 12°C (50 - 54°F); 90-95% R.H.
Storage of eggplant is generally less than 14 days as visual and sensory qualities deteriorate rapidly. Decay is likely to increase following storage beyond two weeks, especially after removal to typical retail conditions. Short term storage or transit temperatures below this range are used often to reduce weight loss, but will result in chilling injury after several days. 
Garlic
depression-garlic
Quality Indices
High quality garlic bulbs are clean, white (or other colors typical of the variety), and well cured (dried neck and outer skins). The cloves should be firm to the touch. Cloves from mature bulbs should have a high dry weight and soluble solids content (>35% in both cases).
Optimum Temperature and Relative Humidity
-1°C to 0°C (30°-32°F) The variety of garlic affects potential storage life, and the recommended conditions for commercial storage depend on the expected storage period. Garlic can be kept in good condition for 1-2 months at ambient temperatures (20°-30°C [68-86°F]) under low relative humidity (<75%). However under these conditions, bulbs will eventually become soft, spongy and shriveled due to water loss. For long-term storage, garlic is best maintained at temperatures of -1°C to 0°C (30°-32°F) with low relative humidity (60-70%). Good airflow is also necessary to prevent any moisture accumulation. Under these conditions garlic can be stored for more than 9 months. Garlic odor is easily transferred to other products and should be stored separately. High humidity in the storages will favor mold growth and rooting.
Methi (Fenugreek)
menthikura1
Quality Indices

These are an herb as well as a vegetable. Methi leaves can either be the flavoring agent or the mainstay of the recipe. They have a bitter tinge and an unforgettable taste. Indians have developed a taste for this wonderful bitterness because of their intimate relationship with this herb.  The leaves are green and stalks are tender. Stalks & leaves maintain their reaped appearance and are not withered or showing signs of yellowing or dehydration. Coriander should be free from soil, chemical deposits, pest and any other foreign matter.

Optimum Temperature
14°C ± 1°C (58°F ± 2°F); storage potential is 1-3 weeks (depending on cultivar and ripeness stage).
Ginger Root
GINGER
Quality Indices
High quality ginger is characterized by large thick rhizomes with limited branching, white in color and glossy in appearance it should not be broken, split or bruised.
Optimum Temperature
Storage of ginger may be carried out at 12°C, 65 to 75% relative humidity, with the rhizomes remaining in a marketable condition for two to three months depending on the initial quality. Prolonged storage under ambient conditions (25° to 30°C) will result in high moisture loss, surface shriveling, discoloration and sprouting. Low temperature storage during shipment is preferable. Storage at temperatures below 10° to 12°C will result in chilling injury characterized by skin discoloration, high levels of water loss and increased spoilage organisms.
Guava
guava
Quality Indices
Color is a good indicator of ripeness stage; size and shape may be important in some markets; freedom from defects, insects, and decay; firmness and extent of gritty texture due to the presence of stone cells (sclereids); flesh color depends on cultivar and can be white, yellow, pink, or red; amount of seeds in the flesh (the fewer the better); aroma intensity; soluble solids and acidity. Guava is one of the richest sources of vitamin C (200 to 400 mg per 100g fresh weight) and some cultivars are also rich in vitamin A.
Optimum Temperature
8-10°C (46-50°F) for mature-green and partially-ripe guavas (storage potential = 2-3 weeks) and 5-8°C (41-46°F) for fully-ripe guavas (storage potential = 1 week)
Indian Eggplant
eggplant-indian
Quality Indices
Eggplant quality is primarily based on uniform egg to globular shape, firmness and a dark purple skin color. Additional quality indices are size, freedom from growth or handling defects, freedom from decay, and a fresh green calyx.
Optimum Temperature and Relative Humidity
10 - 12°C (50 - 54°F); 90-95% R.H.
Storage of eggplant is generally less than 14 days as visual and sensory qualities deteriorate rapidly. Decay is likely to increase following storage beyond two weeks, especially after removal to typical retail conditions. Short term storage or transit temperatures below this range are used often to reduce weight loss, but will result in chilling injury after several days. 
Indian Okra
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Quality Indices
Okra pods should be tender and not fibrous, and have a color typical of the cultivar (generally bright green). The pods should be well formed and straight, have a fresh appearance and not show signs of dehydration. Okra should be free of defects such as leaves, stems, broken pods, insect damage, and mechanical injury. The tender pods are easily damaged during harvest, especially on the ridges and this leads to unsightly brown and black discoloration.
Optimum Temperature
7-10°C (45-50°F)
Very good quality can be maintained up to 7 to 10 days at these temperatures. If stored at higher temperatures, the pods lose quality due to dehydration, yellowing and decay. When stored at lower than recommended temperatures, chilling injury will be induced (see physiological disorders). Chilling symptoms include surface discoloration, pitting and decay. Okra can be successfully hydro cooled or forced-air cooled
Jamaican Pumpkin
Pumpkin
Quality Indices
Pumpkin and winter squash should be full sized and well formed with the stem intact. They should be well matured with good rind development typical of the cultivar. Internal quality attributes are high color due to a high carotenoid content, and high dry weight and sugar and starch contents. 
Optimum Temperature
12.5-15°C (55-59°F) 
Pumpkins and winter squash are very chilling sensitive when stored below 10°C (50°F). Depending on the cultivar a storage life of 2 to 6 months can be expected at 12.5-15°C (55-59°F), although some chilling injury may occur at the lower temperature. High storage temperature (>15°C) will result in excessive weight loss, color loss and poor eating quality.
Yucca Root (Cassava)
img_4955-copy
Quality Indices
Yucca Roots are from 1-4 inches in diameter and from 8-15 inches long. The pure white interior is firmer than potatoes and has very high starch content. The roots are covered with a thin reddish brown fibrous bark that is removed by scraping and peeling. It should be free from defects (dirt, roots, cuts, bruises, growth cracks, decay, insects, and diseases).
Optimum Temperature
The recommended conditions for commercial storage are to keep roots cool and dry. Yucca roots are chilling sensitive and should be stored between 12.5°C and 15°C (55°F to 59°F) with high relative humidity (>90%). A storage life of 6-10 months can be expected under these conditions.
Sweet Potato
sw Potato
Quality Indices
Good quality sweet potatoes should be smooth and firm, with uniform shape and size, be free from mechanical damage, and have a uniform peel color typical of the variety. It should be free from defects (dirt, roots, cuts, bruises, growth cracks, decay, insects, and diseases).
Optimum Temperature
The recommended conditions for commercial storage are to keep roots cool and dry. Sweet potato roots are chilling sensitive and should be stored between 12.5°C and 15°C (55°F to 59°F) with high relative humidity (>90%). A storage life of 6-10 months can be expected under these conditions, although sprouting may begin to occur after about 6 months depending on cultivar.
Parwar
parvalimagecopyrighted
Quality Indices

Parwal is a popular vegetable in India, especially in Eastern and Northern India. The vegetable looks like tiny cucumbers, with tapering ends and it has faint, lighter green lines along its length.

Optimum Storage Temperature
7-10°C (45-50°F)
Very good quality can be maintained up to 7 to 10 days at these temperatures. If stored at higher temperatures, the pods lose quality due to dehydration, yellowing and decay. When stored at lower than recommended temperatures, chilling injury will be induced (see physiological disorders). Chilling symptoms include surface discoloration, pitting and decay. Parwal can be successfully hydro cooled or forced-air cooled
Red Onions
red_onions
Quality Indices
Good onions have mature neck and scales. It must be free from decay, insect damage, sunscald, greening, sprouting, freezing injury, bruising, and other defects.
Optimum Temperature
Mild onions: Typically 0.5 to 1 month at 0°C (32°F)
Pungent Onions: Typically up to 6 to 9 months at 0°C (32°F) depending on the cultivar
Thai Chili Pepper
Green%20Chilli%20-%20Prik%20Keaow
Quality Indices

Optimum Temperature
Peppers should be cooled as soon as possible to reduce water loss. Peppers stored above 7.5°C (45°F) suffer more water loss and shrivel. Storage at 7.5°C (45°F) is best for maximum shelf-life (3-5 weeks); peppers can be stored at 5°C (41°F) for 2 weeks, and although this reduces water loss, chilling injury will begin to appear after that period. Symptoms of chilling injury include pitting, decay, discoloration of the seed cavity, softening without water loss. Ripe or colored peppers are less chilling sensitive than green peppers. 
Okra
Okra
Quality Indices
Okra pods should be tender and not fibrous, and have a bright green color. The pods should be well formed and straight, have a fresh appearance and not show signs of dehydration. Okra should be free of defects such as leaves, stems, broken pods, insect damage, and mechanical injury. The tender pods are easily damaged during harvest, especially on the ridges and this leads to unsightly brown and black discoloration. Quality losses that occur during marketing are often associated with mechanical damage, water loss, chilling injury, and decay.
Optimum Storage Temperature
7-10°C (45-50°F)
Very good quality can be maintained up to 7 to 10 days at these temperatures. If stored at higher temperatures, the pods lose quality due to dehydration, yellowing and decay. When stored at lower than recommended temperatures, chilling injury will be induced (see physiological disorders). Chilling symptoms include surface discoloration, pitting and decay. Okra can be successfully hydro cooled or forced-air cooled
Tamarind Sour / Sweet
sweet-tamarind-pic
The 3 - 8 inch long, brown, irregularly curved pods are borne in abundance along the new branches. As the pods mature, they fill out somewhat and the juicy, acidulous pulp turns brown or reddish-brown. When fully ripe, the shells are brittle and easily broken. The pulp dehydrates to a sticky paste enclosed by a few coarse stands of fiber. The pods may contain from 1 to 12 large, flat, glossy brown, obviate seeds embedded in the brown, edible pulp. The pulp has a pleasing sweet/sour flavor and is high in both acid and sugar. It is also rich in vitamin B and high in calcium. There are wide differences in fruit size and flavor in seedling trees. Tamarind fruits mature in late spring to early summer. They may be left on the tree for as long as 6 months after maturity so that the moisture content will be reduced to 20% or lower. Fruits for immediate processing are often harvested by pulling the pod away from the stalk. Mature trees are capable of producing 350 lb. of fruit a year. Ripe fruit in humid climates is readily attacked by beetles and fungi, so mature fruit should be harvested and stored under refrigeration.
Red Carrot
CarrotSamurai
Quality Indices
There are many visual and organoleptic properties that differentiate the diverse varieties of carrots for fresh market and minimal processing. In general, Carrots should be:

Quality Defects include lack of firmness, non-uniform shape, roughness, poor color, splitting or cracking, green core, sunburn, and poor quality of tops or trimming. 
Optimum Temperature
0°C (32°F)
Storage life at 0°C is typically:
Bunched: 10-14 days      Immature roots: 4-6 weeks
Fresh-cut: 3-4 weeks      Mature roots: 7-9 months
(Lightly processed)
Common storage conditions rarely achieve the optimum temperature for long- term storage to prevent decay, sprouting, and wilting. At storage temperatures of 3-5 °C, mature carrots can be stored with minimal decay for 3-5 months.
Tindora (Ivy Gourd)
gd_ivy05g
Quality Indices
Indian Ivy Gourd is a widely consumed vegetable, available in India throughout the year. Called Dondakaya (Telugu) or Tindora/Tondli (Hindi), these cute looking small, stubby, green colored vegetables which grow aggressively on vines are used to prepare delicious stuffed curries, stews, pickles, salads and stir fries. Tindora can be eaten raw and are a lot crunchier than cucumbers, or they may be cooked as a side dish or may be pickled. When pickled they are sometimes called "gherkin" but are easy to tell from the real Gherkin and from cucumber gherkins by their smooth skin. Typically they are between 2-1/2 and 3-1/4 inches long, 3/4 to 7/8 inch diameter and weigh around 5/8 ounce.
Optimum Storage Temperature
7-10°C (45-50°F)
Very good quality can be maintained up to 7 to 10 days at these temperatures. If stored at higher temperatures, the pods lose quality due to dehydration, yellowing and decay. When stored at lower than recommended temperatures, chilling injury will be induced (see physiological disorders). Chilling symptoms include surface discoloration, pitting and decay. Tindora can be successfully hydro cooled or forced-air cooled
Karela
Karela
Quality Indices

The fruit has a distinct warty looking exterior and an oblong shape. It is hollow in cross-section, with a relatively thin layer of flesh surrounding a central seed cavity filled with large flat seeds and pith. Bitter melon comes in a variety of shapes and sizes. The Indian bitter melon has a narrower shape with pointed ends, and a surface covered with jagged, triangular "teeth" and ridges. Coloration is green or white. Between these two extremes are any numbers of intermediate forms. Some bear miniature fruit of only 6 - 10 cm in length, which may be served individually as stuffed vegetables. These miniature fruit are popular in Southeast Asia as well as India

Optimum Temperature
Optimal storage temperature for fruit is 10-12.5° C. Lower temperatures cause chilling injury, evident as pitting, decay and discoloration. Matured fruit will rapidly begin to ripen if the temperature is too high.
Valor
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Quality Indices
Valore should be well formed and straight to little curvy, bright in color with a fresh appearance, and tender but firm. Leaves, stems, broken beans, blossom remains, insect damage should not be present. Decreased quality during postharvest handling is most often associated with water loss, chilling injury, and decay. 
Optimum Temperature and Relative Humidity (RH)
5-7.5°C (41-45°F) and 95-100% (RH) 
Very good quality can be maintained for a few days at temperatures below 5°C but chilling injury will be induced (see physiological disorders). Some chilling may occur even at the recommended storage temperature of 5°C after 7-8 days. At 5-7.5°C (41-45°F) a shelf-life of 8-12 days is expected. 
Water loss is a common postharvest problem with green beans. About 5% weight loss is needed before shrivel and limpness is observed. After 10-12% weight loss, the beans are no longer marketable.
Green Mango
Fresh-Green-Mangoes-Big
Quality Indices
Uniformity of shape and size; skin color (depending on cultivar); flesh firmness. Free from decay and defects, including sunburn, sapburn, skin abrasions, stem-end cavity, hot water scald, chilling injury, and insect damage. There are large differences in flavor quality like sweetness, sourness, aroma and textural quality (fiber content) among cultivars. 
Optimum Temperature and Relative Humidity (RH)
13°C (55°F) for mature-green mangoes 
Yellow Yam
h_spr2002_4
Quality Indices
Similar in size and color to the potato, but nuttier in flavor, it is not to be confused with the Southern sweet yam or sweet potato. Caribbean yams are served boiled, mashed, or baked.
Optimum Temperature
The recommended conditions for commercial storage are to keep roots cool and dry. Yellow Yam roots are chilling sensitive and should be stored between 12.5°C and 15°C (55°F to 59°F) with high relative humidity (>90%). A storage life of 6-10 months can be expected under these conditions.
Negro Yam
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Quality Indices
The Negro Yam is whitish in color with a hard texture, and is slightly soft at times when cooked. It is a cross between the yellow yam and the taw yam. This product is often compared with the Brazilian white yam and the African white yam.
Optimum Temperature
The recommended conditions for commercial storage are to keep roots cool and dry. These roots are chilling sensitive and should be stored between 12.5°C and 15°C (55°F to 59°F) with high relative humidity (>90%). A storage life of 6-10 months can be expected under these conditions.

NOTE: Some temperatures mentioned here are not possible to maintain during shipping, due to variety of produce shipped in a single shipment.