Difference between revisions of "Avocados"
From Cargo Handbook - the world's largest cargo transport guidelines website
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{{Infobox_Fruit | {{Infobox_Fruit | ||
| − | + | | image = salt.jpg | |
| + | | Optimum carrying temperature = 4,0°C to 4,5°C (Booth 1, Lula) | ||
| + | 5,5°C (Ettinger) | ||
| + | | Highest freezing point = 1,2 | ||
| + | | colour = white | ||
| + | | odour = smelly | ||
| + | | UN number = 1234 | ||
| + | | toxic = no | ||
| + | | securing = none | ||
| + | | special precautions = | ||
| + | }} | ||
Revision as of 21:08, 22 February 2011
| Infobox on Avocados | |
|---|---|
| Example of Avocados |  |
| Freshness facts | |
| Optimum carrying temperature | {{{carrying temperature}}} |
| Highest freezing point | {{{highest freezing point}}} |
| Acceptable product temp. at loading into containers | {{{acceptable product temp}}} |
| Optimum humidity | {{{Optimum humidity}}} |
| Ventilation setting for containers | {{{Ventilation setting for containers}}} |
| Storage life | {{{Storage life}}} |
| Climacteric / non-climacteric | {{{Climateric / non-climateric}}} |
| Ethylene production | {{{Ethylene production}}} |
| Ethylene sensitivity | {{{Ethylene sensitivity}}} |
| Modified / controlled atmosphere | {{{Modified / controlled atmosphere}}} |
| Potential benefits | {{{Potential benefits}}} |
| Availability | |
| {{{Locations}}} | |