FreshPoint: Produce Specification Guide by Sysco Arizona

FreshPoint Produce Specification Guide

Produce Specifications Fresh Fruit Fruits That RIPEN After Harvest Apricots Avocados Bananas Cantaloupe Carambola

Honeydew Kiwifruit Nectarines Papaya Peaches

Pears Plantains Plums Tomatoes

Fruits That DON’T RIPEN After Harvest Apples Berries Cherries Grapes

Lemons Limes Mandarins Oranges

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. For an overview of ideal storage temperatures for specific fruits, please refer to the “Temperature” page of this booklet.

Pineapple Strawberries Watermelon

Ethylene Gas: Benefits And Effects Of Harmful Exposure Ethylene is one of the most active hormones known. Fruit can be ripened quickly by introducing ethylene gas into a controlled environment. For example, it is often used to ripen bananas, tomatoes, and avocados. By placing peaches in a closed bag, you’re taking advantage of the fruit’s natural ethylene to speed softening. While ethylene is great for ripening some fruits, it can cause premature decay of other fruits and vegetables that are sensitive to it. To avoid deterioration or rapid ripening of sensitive commodities, you should 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 you have only one cooler, keep lids on storage boxes, store sensitive commodities as far away as possible from ethylene producers, and rotate product properly. If your inventory turns quickly, ethylene should not cause quality problems.

Fruits That RELEASE Large Quantities of ETHYLENE Apples Apricots Avocados Bananas

Cantaloupe Honeydew Kiwifruit (ripe) Mangos

Papayas Peaches Pears

Plums Tomatoes

Produce That Is SENSITIVE TO ETHYLENE Asparagus Bananas Beans Broccoli Brussels Sprouts Cabbage Carrots

Cauliflower Celery Citrus Cucumber Eggplant Kiwifruit (unripe) Lettuce, All Nectarines

Okra Peas Peppers, All Spinach Squash Sweet Potatoes Watermelon

Produce Specifications Temperature Specifically for fresh-cut vegetables, the correct temperature is between

32°- 40° F

Effect On Produce Temperature is the single most important factor in maximizing produce quality. Temperature abuse is the cause of most produce claims and losses. For every 10 degree increase in temperature, a produce item can lose up to half of its’ life. This results in produce being served at greatly reduced quality levels, especially uncooked produce.

Control Every foodservice operator must be aware of temperature in their receiving, storage and prep areas before they can effectively manage produce handling. These temperatures must be checked on a regular basis to ensure optional product life.

Rotation Proper rotation practices must be followed in order to keep produce fresh. Simply write the delivery date on the outside of every carton received and store the cartons so the date can be easily read. The oldest product should be used first, according to the FIFO method (First-In, First-Out)

Storage Hints To Prolong Life Of Fresh Fruit & Vegetables The temperature fluctuates from the front to the back of the cooler due to the location of the cooling unit and frequency of the door being opened. To protect the produce, the cooler should be divided as follows:

BACK (1)

Artichokes Asparagus Beets Berries

Broccoli Cauliflower Cabbage Carrots

Celery Corn Cut Items Fennel

Grapes Herbs Lettuce, All Mushrooms

Pears Peas Sprouts Turnips

MIDDLE (2)

Basil Beans

Citrus Cucumber

Eggplant Okra

Oregano Peppers, All

Pineapple Squash (summer)

FRONT (3)

Apples Avocados

Onion, Dry Jicama

Melons Stone Fruit Squash (winter) Tomatoes

FRUIT: Pineapple, bananas, papayas, pears, mangos, and avocados should be used upon arrival, but if additional ripening is needed, store at room temperature. Once ripe, all but bananas can be held in refrigerator for a short period of time.

DRY STORAGE: Recommended for potatoes, garlic, ginger root, rutabagas, and yams. Do not refrigerate these items. Onions can be stored unrefrigerated for short time periods.

Produce Specifications Ideal Storage Temperatures 32째- 40째 F Apples Artichokes Asparagus Beets Berries Broccoli

Brussels Sprouts Cabbage Carrots Cauliflower Celery

Fennel

Kiwifruit

Radishes

Garlic, Peeled

Lettuce, All

Spinach

Grapes

Mushrooms

Sprouts

Herbs (other than

Onions, Dry

Stone Fruit

Pears (ripe)

Turnips

Peas

Watercress

Basil and Oregano)

Kale

Corn

40째- 50째 F Avocado (ripe) Basil Beans

Citrus Cucumber Eggplant

Ginger Root Jicama Melons

Okra Oregano Peppers, All

Pineapples Squash Tomatoes (ripe)*

Leave Out of Cooler Room Avocados (unripe) Bananas Grapefruit Limes

Mangos Pears (unripe) Plantains

Pumpkins Shallots Squash (winter)

*will lose flavor at this temperature during prolonged storage. Source: PMA Foodservice Produce Reference Manual, Postharvest Technology- University of California- 1992

Sweet Potatoes Tomatoes (green) Watermelons (whole)

Produce Specifications Fresh-Cut Lettuce Handling Overview • Store at 34 F; each degree higher reduces shelf life • Maximize shelf life with proper refrigeration • Keep time out of refrigeration to a minimum • Store product in original bags, or shipping cartons • Never store vegetables next to ethylene producing items such as avocados and tomatoes

Quality Issues to Watch For The following quality issues affect fresh-cut lettuce. Finding defective pieces in a bag doesn’t mean the entire bag is unusable. Use your best judgment in evaluating to what degree the product is affected. Eliminate objectionable pieces when necessary. Our strict processing standards and customized breathable packaging films work together to minimize the risk and maximize the shelf life of fresh-cut product quality.

Pink/Brown discoloration A pink (and eventually brown) discoloration along the cut edges of the lettuce is generally caused by too much oxygen in the bag. Typically this is causes by a hole in the bag. To avoid this problem, keep the product in the original box until ready to use.

Brown Pieces

Wetness in the Bag The ideal storage temperature is 34. Every 10 degree increase causes the product to respire two times faster. Wetness can be linked to temperature abuse, which causes the product to respire and deteriorate at a faster rate.

Small brown pieces are often caused by a quality defect in the raw product called tip burn. Lettuce needs to be grown in cool, mild climates. When temperatures increase above normal, the heat can burn the tips of the leaves. This defect is primarily inside the head and it is difficult to eliminate 100% of the affected area before processing.

21 18

Shelf Life (Days)

Off Smell

Effect of Temperature On Shelf Life of Fresh-Cut Products

15 12 9 6 3 0 35°

40°

45°

50°

55°

60°

65°

70°

75°

80°

Temperature (°F) *Microbiological growth greatly increases at temperatures over 50°F

A sweet smell occurs when a film (bag) starves the product of oxygen which disrupts normal lettuce metabolism. The resulting oxygen/carbon dioxide mix leads to a “fruity” aroma and a bitter taste. Lower respiration (through proper temperature control) will minimize this problem. The best way to eliminate these problems is to purchase from a fresh-cut supplier who uses the best packaging technology available.

Produce Specifications Ripening Guides Green - stage 1

Use in 3 - 5 Days Firm

Breakers - stage 2

Use in 2 - 3 Days

Turning - stage 3

Pink - stage 4

Light Red - stage 5

Red - stage 6

Ready To Eat

Breaking

Ripe*

*A ripe avocado will be soft to the touch

Deep Green

Light Green

Equally Green & Yellow

All Yellow

Yellow with Brown Spots

Yellow with Green Tips

Sources: FreshPoint Vendor and Industry Partners â&#x20AC;&#x201C; listed at www.freshpoint.com

More Yellow than Green

FreshCuts

COLD CHAIN MANAGEMENT Regardless of the greatness of our quality... if the cold chain is broken, it destroys the integrity of our produce. Temperatures below 32°F destroy the cell structure of the produce and cause it to bleed and go limp. Temperatures above 40°F cause the shelf life to be shortened drastically. Take extra care to maintain accurate temperatures in coolers and keep them well maintained to avoid breakdowns. Pay close attention during the season changes.

85 80 75 70 65 60 55 50 45 40 35

The length of product shelf life/freshness is directly affected by the cooler temperature.

1/2 Day 1

Day

10 Day

For Best Balance of Freshness & Flavor

Store Product at: 33Fo - 38Fo

COOLER TIPS • Ideal temperature is 36°F. • The coolest place in the cooler is in the back on the lowest storage shelf (cold air drops). • Make sure coils are cleaned on a regular basis.

• Keep strip curtains in good condition and straight. • Always keep the cooler door closed. • Keep trips in and out of the cooler to a minimum. freshpoint.com

Apple,

Golden Delicious • •

Purchasing Specifications Availability: Year round

Growing Regions: Canada, Chile, Dominican Republic, Uruguay, USA

Receiving Information: • Shape: Conical to round in shape. Taste: Crisp, clean, juicy, sweet and mild.

• Flesh Description: Crisp, clean,

juicy, yellow flesh is sweet and mild. Usage: Good all purpose cooking apple as well as for eating out of hand, applesauce, apple butter. Great apple to cook with as it retains its shape well.

• Skin Texture: Thin and tender.

Outside Coloring: Yellow-green.

• Discoloration: Apples may discolor if they are sprayed with water before or during storing - keep the surface of apples dry. Do not rinse until ready for use. Wax on apples may turn white if exposed to moisture.

• Internal browning: brown core:

soggy breakdown: Indications of chill damage - do not store apples below 29 degrees F/-1.5 degrees C.

Source: PMA & USDA | www.freshpoint.com

• Soft flesh; loss of crunch: Lack

of refrigeration and exposure to ethylene gas.

• Bruised skin or flesh: Rough handling may cause bruising.

• Storage: Don’t store apples near ethylene-producing fruit such as avocados, bananas, peaches, pears or tomatoes because the ethylene can cause the apples to soften and lose crispness. Don’t store apples near strong foods such as onions, carrots, or celery because they can absorb strong odors.

Storage/Handling:

•

Use: Good for snacking, salads, sauces, baked goods and even frozen Refrigeration: Keep apples refrigerated because this will keep them fresh longer. However, apples can become soft when kept in a low-humidity refrigerator for too long. Leaving apples on counter tops or out in a fruit bowl for too long can cause the skin to become dull and the fruit lose crispness. Washing: Wash apples just before you are ready to use them. Otherwise, keep the surface of the apples dry and away from moisture because it can lead to discoloration. Any wax on apples may turn white if exposed to moisture.

Nutrition Facts Serving Size: 1 medium (2-3/4” across) Amount Per Serving

• Optimum Temp (F): 32-34F 0.0 - 1.1 C

Calories 72

• Optimum Humidity: 90 - 95 %

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 19 g Dietary Fiber 3g Sugars 14g Protein 0g

• Storage Life (Days): 90 - 240 • Ethylene Producer: Yes • Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: Yes

Fat Calories % Daily Value*

0% 15% 13%

Potassium 148 mg

1% 3%

Vitamin A 1% Calcium 1%

Vitamin C 8% Iron 1%

*Percent Daily Values are based on a 2,000-calorie diet.

Apple,

Granny Smith • •

Purchasing Specifications Availability: Year round

Growing Regions: Argentina, Chile

Receiving Information: • Taste: Crisp, tart, juicy flavor. • Outside Coloring: Dark to pale green, distinctive whitish dots.

• Usage: Good for cooking, bak-

ing, sauces, juice, eating raw as a snack, adding to salads, or making caramel apples.

• Internal browning: brown core:

soggy breakdown: Indications of chill damage - do not store apples below 29 degrees F/-1.5 degrees C.

• Soft flesh; loss of crunch: Lack

of refrigeration and exposure to ethylene gas.

• Bruised skin or flesh: Rough handling may cause bruising.

• Storage: Don’t store apples near ethylene-producing fruit such as

Source: PMA & USDA | www.freshpoint.com

avocados, bananas, peaches, pears or tomatoes because the ethylene can cause the apples to soften and lose crispness. Don’t store apples near strong foods such as onions, carrots, or celery because they can absorb strong odors.

•

Storage/Handling: • Optimum Temp (F): 32-34F 0.0 - 1.1 C • Optimum Humidity: 90 - 95 % • Storage Life (Days): 90 - 240

Nutrition Facts

• Ethylene Producer: Yes

Serving Size: 1 medium (2-3/4” across) Amount Per Serving

• Ethylene Sensitive: No

Calories 72

• Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: Yes

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 19 g Dietary Fiber 3g Sugars 14g Protein 0g

0% 15% 13%

Potassium 148 mg

1% 3%

Vitamin A 1% Calcium 1%

Vitamin C 8% Iron 1%

*Percent Daily Values are based on a 2,000-calorie diet.

Apple,

Red Delicious • •

Purchasing Specifications Availability:

• Flesh Description: Firm, white

• Usage: It is good for baking,

Storage/Handling:

• Taste: Mild sweet flavor and

• Optimum Temp (F): 32-34F 0.0 - 1.1 C

Year round

Growing Regions: Argentina, Canada, Uruguay, USA

Receiving Information: • Outside Coloring: Deep ruby red.

•

and juicy. Shape: Heart shaped. eating raw as snack and adding to salads. juicy texture.

• Skin Texture: Smooth and thick. • Discoloration: Apples may discolor if they are sprayed with water before or during storing - keep the surface of apples dry. Do not rinse until ready for use. Wax on apples may turn white if exposed to moisture.

• Internal browning: brown core:

soggy breakdown: Indications of chill damage - do not store apples below 29 degrees F/-1.5 degrees C.

• Soft flesh; loss of crunch: Lack

of refrigeration and exposure to ethylene gas.

• Bruised skin or flesh: Rough handling may cause bruising.

Source: PMA & USDA | www.freshpoint.com

• Optimum Humidity: 90 - 95 % • Storage Life (Days): 90 - 240 • Ethylene Producer: Yes • Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: Yes

Nutrition Facts Serving Size: 1 medium (2-3/4” across) Amount Per Serving Calories 72

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 19 g Dietary Fiber 3g Sugars 14g Protein 0g

0% 15% 13%

Potassium 148 mg

1% 3%

Vitamin A 1% Calcium 1%

Vitamin C 8% Iron 1%

*Percent Daily Values are based on a 2,000-calorie diet.

Apricot • •

Purchasing Specifications Availability: January, April- October, November December

Growing Regions: Chile, USA

Receiving Information:

ready to display. Check and sort ripe fruit daily, displaying or using ripest apricots first. • Ripening: If the apricots you have chosen from a store are not ripe enough, place them in a paper bag and do not store in the refrigerator until fully ripened.

• Use: Apricots make a great addition to grilled or broiled kabobs and can be poached to make a sauce. Apricots are also popular in jellies and jams and as dried fruit.

• Optimum Temp (F): 32F 0.0 C

• Selection: Choose fruit that is free of blemishes and bruises. Ripe fruit will be soft to the touch but not mushy.

• Ethylene Sensitive: No

Storage/Handling: • Decay; mealy texture: Indication of improper storage temperature - store ripe fruit at 32 - 36 degrees F/0-2 degrees C until

Source: PMA & USDA | www.freshpoint.com

• • • • • • •

Phytochemical: beta-carotene Usage: Good for eating out of hand, cooking and processing. Shape: Large, rounded Scientific Name: Prunus armeniaca; Armeniaca vulgaris Taste: Sweet Flesh Description: Thick, aromatic, yellow to yellowish orange flesh. Skin Texture: Velvety smooth Outside Coloring: Yellow to yellowish orange Size: Large

• Optimum Humidity: 90 - 95 % • Storage Life (Days): 7 - 14 • Ethylene Producer: Yes • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: No

Nutrition Facts Serving Size: 1 apricot Amount Per Serving Calories 17

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 0mg Total Carbohydrates 4g Dietary Fiber 1g Sugars 3g Protein 0g

0% 3% 3%

Potassium 91mg

1% 2%

Vitamin A 5% Calcium 0%

Vitamin C 5% Iron 1%

*Percent Daily Values are based on a 2,000-calorie diet.

Arugula • •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 32 - 32F 0.0 - 0.0 C

Growing Regions: USA

• Optimum Humidity: 95 - 100 % • Storage Life (Days): 7 - 10

Receiving Information:

• Ethylene Producer: No

• Scientific Name: Eruca sativa

• Ethylene Sensitive: Yes

• Variety AKA/Synonyms: Rocket, roquette, rugula, rucola

• Water Sprinkle: No

• Usage: Wash arugula leaves thoroughly, immersing them completely in cold water to remove grit. Pat dry, or spin dry in a salad spinner. Toss fresh arugula with salad greens, or add to most soups and stews near the end of cooking time.

• Ripens After Harvest: No

• Selection: Look for bright green leaves that are delicately crisp, and stems that are neither withered nor slimy. • Storage: Loosely wrap arugula in damp paper towels and place in a plastic bag for up to 3 days in the refrigerator.

Source: PMA & USDA | www.freshpoint.com

Also called rocket, this is a peppery green very popular in Mediterranean dishes. Arugula is low in saturated fat, and very low in cholesterol. It is also a good source of protein, thiamin, riboflavin, vitamin B6, pantothenic acid, zinc and copper, and a very good source of dietary fiber, vitamin A, C, and K, folate, calcium, iron, magnesium, phosphorus, potassium and manganese.

• Odor Producer: No • Mist: Yes

Nutrition Facts

• Top Ice: No • Odor Sensitive: No

Serving Size: 1 cup raw Amount Per Serving Calories 5 Total Fat 0 g Sat Fat 0 g Trans Fat 0 mg Cholesterol 0 mg Sodium 0mg Total Carbohydrates 1g Dietary Fiber 0g Sugars 0g Protein 1g

Fat Calories 0 % Daily Value* 0% 0% 0% 0% 0% 1% 0%

Potassium 74mg

1% 2%

Vitamin 30% Calcium 3%

Vitamin C 4% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Asparagus • • •

Purchasing Specifications Availability:

• Odor Producer: No

Year round

• Ripens After Harvest: No

Growing Regions: Argentina, Canada, Chile, Colombia, Ecuador, Guatemala, Mexico, Peru, USA

Receiving Information: • Usage: Good out of hand and for cooking. • Outside Coloring: Green. • Taste: Nutty and mild. • Shape: Spear-like stalks. • Skin Texture: Stalk is smooth and rubbery. • Flesh Description: Very light green to a white, thick firm crunchy spear. • Scientific Name: Asparagus officinalis.

Storage/Handling: • Optimum Temp (F): 37-41F 2.8 - 5.0 C • Optimum Humidity: 95 - 100 % • Storage Life (Days): 10 - 21 • Ethylene Producer: No • Ethylene Sensitive: No • Water Sprinkle: No

Source: PMA & USDA | www.freshpoint.com

• Mist: Yes • Top Ice: No

•

Green asparagus has a slightly bitter, woody taste. White asparagus has a milder sweeter flavor. Use: Asparagus can be marinated and used raw in salads or it can be grilled, broiled, baked or steamed as a side dish. Often served with Hollandaise sauce. Selection: Consumers should choose stalks that are firm, yet tender. Stalks with a deep green color or purple tips have the best flavor. Thin stalks will typically cook faster than thicker stalks. As long as they are close in diameter, they should all cook up equally tender.

• Odor Sensitive: No • Dull gray-green color; limp tips: Indication of chill injury - do not store asparagus below 36 degrees F/2 degrees C. • Tough spears: Indication of ethylene exposure - store asparagus away from ethyleneproducing produce and ripening rooms. • Decay; tough texture; loss of flavor: Indication of storage at high temperatures - maintain storage temperature of 32-36 degrees F/0-2 degrees C. • Dried up butt ends: Asparagus butt ends may become dry if exposed to low humidity - maintain humidity level of 90-98%. Stand asparagus bunches, butt-end down, in shallow water.

Nutrition Facts Serving Size: 1 cup Amount Per Serving Calories 27

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 3mg Total Carbohydrates 5g Dietary Fiber 3g Sugars 0g Protein 3g

0% 4% 11%

Potassium 271mg

6% 6%

Vitamin A 7% Calcium 3%

Vitamin C 10% Iron 16%

*Percent Daily Values are based on a 2,000-calorie diet.

Avocado •

Purchasing Specifications Availability: Year round

Growing Regions: Brazil, Chile, Dominican Republic, Mexico, USA

Receiving Information: • Selection: Look for fruit that gives slightly when touched if planning to use the fruit right away.

Storage/Handling: • Uneven ripening: Indication of improper storage temperatures. Improperly stacked avocado boxes may also cause uneven ripening. Maintain proper storage temperatures for unripe fruit. Ordering preconditioned avocados will also help prevent uneven ripening. Stack avocado boxes on 40” x 48” pallets in an alternating four-block pattern to insure proper air circulation and temperature control. • Grayish-brown discoloration of skin or pulp: dark streaks through flesh: Indication of chill injury, do not store ripe avocados below 32 degrees F/0 degrees C and unripe avocados below 45 degrees F/7 degrees C. Note: Exposure to ethylene gas may increase symptoms of chill damage. Source: PMA & USDA | www.freshpoint.com

• Refrigeration: Consumers should not refrigerate their unripe avocados or store them below 45 degrees F. (7.2 degrees C) because that can lead to uneven ripening. • Storage: If consumers have avocados that are ripe and ready to eat but they are not ready to use them, the avocados can be refrigerated for 3-5 days to extend their shelf life. They should not leave ripe avocado out on their counter or at room temperature for too long before they are ready to use them because this can lead to the fruit over-ripening. Exposing avocados to ethyleneproducing fruit will cause them to ripen quickly, and my increase symptoms of chill damage.

• Optimum Temp (F): 40F / 4.4 C • Optimum Humidity: 85 - 85 % • Storage Life (Days): 14 - 28 • Ethylene Producer: Yes • Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: Yes • Ripens After Harvest: Yes • Mist: No • Top Ice: No

• • • • • •

Usage: Good for eating fresh in salads, raw, or a condiment. Taste: Mild, rich, nutty flavor Shape: Pear shaped Scientific Name: Persea Americana Skin Texture: Smooth, hard Flesh Description: Yellow-green to pale green, thick, smooth, fatty flesh Size: Medium

Nutrition Facts Serving Size: 1 Calif. Avocado (Black Skin)

Amount Per Serving Calories 218

Fat Calories % Daily Value*

Total Fat 20 g Sat Fat 3 g Trans Fat Cholesterol 0 mg Sodium 10 mg Total Carbohydrates 12 g Dietary Fiber 9 g Sugars 1 g Protein 3 g

0% 9% 36%

Potassium 660 mg

6% 14%

Vitamin A 1% Calcium 2%

Vitamin C 18% Iron 4%

• Odor Sensitive: No *Percent Daily Values are based on a 2,000-calorie diet.

Banana • Bananas are potassium-rich and can be an important component of a diet to reduce the risk of hypertension. Bananas also provide vitamin C, are a good source of fiber and contain 20% of the recommended daily allowance of B6. Bananas are found to be fat-free and sodium-free as well.

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 55 - 59F 12.8 - 15.0 C

Growing Regions:

• Optimum Humidity: 90 - 95 %

Colombia, Costa Rica, Dominican Republic, Ecuador, Guatemala, Honduras, Mexico, Nicaragua, Panama, Peru, Venezuela

• Storage Life (Days): 3 - 7 • Ethylene Producer: No • Ethylene Sensitive: Yes

• Ripens After Harvest: Yes

Nutrition Facts

• Mist: No • Top Ice: No • Odor Sensitive: No

• Dull skin color when fruit ripens: Indication of chill injury - do not store mature green or ripe bananas below 55 degrees F/13 degrees C.

Serving Size: 1 cup sliced Amount Per Serving Calories 134

Fat Calories % Daily Value*

Deep Green

Light Green

Equally Green & Yellow

Yellow with Green Tips

All Yellow

Yellow with Brown Spots

• Bananas are at peak flavor when small brown spots appear, and are still good when covered by larger brown spots. As bananas ripen, the starch in the fruit turns to sugar. The brown spots indicate that the sugar content is increasing.

• Odor Producer: No

• Accelerated flesh softening; flesh decay, poor color: Indication of storage at high temperatures maintain temperature range of 6065 degrees F/16-18 degrees C.

• Do not store bananas in the refrigerator. They will turn a gray/brown color and even though they are still edible, they will look undesirable.

• Water Sprinkle: No

Receiving Information:

More Yellow than Green

• Avoid storing bananas in a fruit bowl with fruits like apples or peaches (or any produce item that emits ethylene gas), since this will cause bananas to ripen very quickly.

Total Fat 0 g Sat Fat 0 g Trans Fat 0 mg Cholesterol 0 mg Sodium 2 mg Total Carbohydrates 34g Dietary Fiber 4g Sugars 18g Protein 2g

1% 0% 0% 0% 26% 16%

Potassium 537mg

4% 11%

Vitamin A 1% Calcium 1%

Vitamin C 17% Iron 2%

Banana Chart Sources: FreshPoint Vendor and Industry Partners – listed at www.freshpoint.com Spec Text Sources: USDA & PMA

*Percent Daily Values are based on a 2,000-calorie diet.

Bean,

Green Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 40-45F 4.4 - 7.2 C

Growing Regions: Canada, Ecuador, Guatemala, Mexico, Nicaragua, Peru, USA

• Optimum Humidity: 90 - 95 % • Storage Life (Days): 4 - 5 • Ethylene Producer: No

Receiving Information:

• Ethylene Sensitive: Yes

• Retain moisture: Wash beans before refrigeration to prevent from drying out.

• Water Sprinkle: No

• Pitted, loss of moisture:

• Ripens After Harvest: No

• Evidence of chilling injury to the beans if held at temperatures below 40 degrees F/4.4 degrees C.

• Mist: No

• Selection: Shoppers should use beans that are free from obvious dark spots. The best beans are the ones that are firm and snap when they are bent. • Stocking: Snap bean containers should be stacked to allow maximum air circulation.

Source: PMA & USDA | www.freshpoint.com

• • • • • • •

Usage: Good for eating fresh, freezing, canning. Taste: Nutty Storage Quality: Round seeds with long, straight pods Shape: Rumpled Outside Coloring: Silvery green Flesh Description: Tender, meaty The different varieties of beans contain different nutrients that promote health including fiber, folate and vitamin C that help to prevent cancer. Beans can be found to be fat-free, saturated fat-free, cholesterol-free, low in calories, very low sodium, a good source of vitamin C, iron, folate, phosphorus, copper, magnesium and potassium depending on the variety.

• Odor Producer: No

Nutrition Facts

• Top Ice: No • Odor Sensitive: No

Serving Size: 1 cup; fresh, cooked (no salt or fat added) Amount Per Serving Calories 44

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 10g Dietary Fiber 4g Sugars 2g Protein 2g

0% 8% 16%

Potassium 181mg

0% 4%

Vitamin A 6% Calcium 6%

Vitamin C 16% Iron 5%

Beet,

Red Purchasing Specifications Availability: Year round

Growing Regions: Canada, Mexico, USA

Receiving Information:

• Wilting: Indication of storage in an area with low humidity - maintain humidity level of 90-98%.

• Optimum Humidity: 98 - 100 % • Storage Life (Days): 30 - 90 • Ethylene Producer: No

• Selection:

• Water Sprinkle: No

• Consumers should choose beets that are firm to the touch without blemishes or soft spots.

• Odor Producer: No

Storage/Handling:

• Top Ice: No

• Rough, woody texture: Indication of age - choose small to medium sized beets with tender, fresh green tops. Small size usually indicates younger more tender beets.

• Odor Sensitive: No

Source: PMA & USDA | www.freshpoint.com

Scientific Name: Beta vulgaris Flesh Description: Firm, hard. Usage: Good for cooking and pickling. Outside Coloring: Red to dark red to yellow/orange Shape: Round, flattened shape Skin Texture: Smooth, slightly waxy and firm Taste: Sweet to very sweet

• Optimum Temp (F): 32 - 32F 0.0 - 0.0 C

• Usage: Beets can be eaten raw or cooked. Great additions to salads and soups.

• Sprouting decay: Indication of storage at high temperatures maintain storage temperature of 32-36 degrees F/0-2 degrees C. Low air circulation may also promote decay; be sure to maintain adequate air circulation while store beets. Bunched beets are more perishable than topped beets.

• • • • • • •

• Ethylene Sensitive: No

• Ripens After Harvest: No • Mist: Yes

Nutrition Facts Serving Size: 1 cup, raw Amount Per Serving Calories 58

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 106 mg Total Carbohydrates 13 g Dietary Fiber 4g Sugars 9g Protein 2g

5% 10% 15%

Potassium 442mg

0% 9%

Vitamin A 0% Calcium 2%

Vitamin C 9% Iron 6%

*Percent Daily Values are based on a 2,000-calorie diet.

Berry,

Blackberry • •

Purchasing Specifications Availability:

• Mist: No

Year round

• Top Ice: No

Growing Regions: Argentina, Chile, Mexico, USA

Receiving Information: • Leaky berries: Indication of overripe fruit - inspect blackberries carefully and use shortly after arrival. • Fruit breakdown or collapse: Indication of freeze damage do not store below 30 degrees F/-1 degree C. • Green berries; caps attached: Green berries or those with caps still attached are underripe and should not be used.

• Odor Sensitive: No • Washing: Berries are often picked and packaged right in the field so it is important to wash them before eating. Never rinse your berries until just prior to use. Any moisture will hasten the breakdown of the berries. Gently rinse berries with cool water just before eating. • Refrigeration: Keep berries in the refrigerator at all times until you are ready to use them. Berries left out of refrigeration have a substantially shorter shelf life and will break down quickly. • Mold: Remove moldy berries from your package immediately as mold will quickly spread to the other berries.

• • • • • •

Phytochemical; Ellagic acid Usage: Good for eating fresh as a snack and for use in baking, sauces, salads and preserves. Color; Purple/black Scientific Name: Rubus fruticosus Skin Texture: Smooth and glossy Taste: Very sweet, bold and rich flavor. Blackberries contain ellagic acid, which has been shown to have viral and bacteria fighting properties. These berries can be low-fat, saturated fat-free, sodium-free, cholesterol-free, high in fiber, vitamin C and a good source of folate.

Nutrition Facts Serving Size: 1 cup Amount Per Serving Calories 62

Fat Calories % Daily Value*

• Ethylene Sensitive: No

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 14g Dietary Fiber 8g Sugars 7g Protein 2g

• Water Sprinkle: No

Potassium 223mg

4% 5%

Vitamin A 2% Calcium 4%

Vitamin C 40% Iron 5%

Storage/Handling: • Optimum Temp (F): 32-34F 0.0 - 1.1 C • Optimum Humidity: 90 - 95 % • Storage Life (Days): 2 - 3 • Ethylene Producer: No

0% 11% 31%

• Odor Producer: No • Ripens After Harvest: No

Source: PMA & USDA | www.freshpoint.com

*Percent Daily Values are based on a 2,000-calorie diet.

Berry,

Blueberry • •

Availability:

• Top Ice: No

Year round

• Odor Sensitive: No

Growing Regions: Argentina, Canada, Chile, Uruguay, USA

Receiving Information: • No bloom: Signs of excessive handling and lack of freshness result in the lack of bloom (silverwhite frost) on the berries.

Storage/Handling: • Optimum Temp (F): 32-34F 0.0 - 1.1 C • Optimum Humidity: 90 - 95 % • Storage Life (Days): 10 - 18 • Ethylene Producer: No • Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No

Source: PMA & USDA | www.freshpoint.com

• Washing: Berries are often picked and packaged right in the field so it is important to wash them before eating. Never rinse your berries until just prior to use. Any moisture will hasten the breakdown of the berries. Gently rinse berries with cool water just before eating. • Refrigeration: Keep berries in the refrigerator at all times until you are ready to use them. Berries left out of refrigeration have a substantially shorter shelf life and will break down quickly. • Mold: Remove moldy berries from your package immediately as mold will quickly spread to the other berries.

• • • • •

Nutrition Facts Serving Size: 1 cup Amount Per Serving Calories 84

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 21g Dietary Fiber 4g Sugars 15g Protein 1g

0% 16% 14%

Potassium 114mg

2% 2%

Vitamin A 1% Calcium 1%

Vitamin C 19% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Berry,

Raspberry • • •

Purchasing Specifications Availability:

• Water Sprinkle: No

Year round

• Odor Producer: No

Growing Regions: Argentina, Canada, Chile,Mexico, USA

Receiving Information: • Product breakdown: Raspberries are sensitive to even light freezing - do not store raspberries below 30 degrees F/-1 degrees C. • Decay: Raspberries may decay if they are allowed to stand at room temperature. Keep raspberries properly refrigerated until ready to use or display. • Leaking; deterioration: Berries may leak or begin to deteriorate if they are mishandled. For best quality, handle berries with care; do not drop shipping containers on floor.

Storage/Handling: • Optimum Temp (F): 32 - 34F 0.0 - 1.1 C • Optimum Humidity: 90 - 95 % • Storage Life (Days): 2 - 3 • Ethylene Producer: No • Ethylene Sensitive: No

Source: PMA & USDA | www.freshpoint.com

• Ripens After Harvest: No • Mist: No

• • • • •

Shape: Bumpy; juicy Phytochemical: Ellagic Acid Usage: Great snack; excellent topping on cereals, pancakes, waffles, yogurt or desserts; used in muffins, shakes/smoothies, sorbets, in salads or sauces. Great for jams and jellies. Color: Red Flesh Description: Red, juicy Shape: Round to ovoid or conical Scientific Name: Rubus idaeus Taste: Sweet, slightly acidic flavor

• Top Ice: No • Odor Sensitive: No • Washing: Berries are often picked and packaged right in the field so it is very important to wash them before eating. Never rinse your berries until just prior to use. Any moisture will hasten the breakdown of the berries. Gently rinse berries with cool water just before eating. • Selection: Consumers should choose berries that are firm to the touch but give slightly. Avoid mushy berries or berries that are crushed or show signs of mold. • Refrigeration: Keep berries in the refrigerator at all times until you are ready to use them. Berries left out of refrigeration have a substantially shorter shelf life and will break down quickly. • Taste: Raspberries have a mostly sweet, slightly tart flavor.

Nutrition Facts Serving Size: 1 cup Amount Per Serving Calories 64

Fat Calories % Daily Value*

Total Fat 1g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 15g Dietary Fiber 8g Sugars 5g Protein 1g

0% 11% 32%

Potassium 186mg

3% 4%

Vitamin A 0% Calcium 3%

Vitamin C 43% Iron 5%

*Percent Daily Values are based on a 2,000-calorie diet.

Berry,

Strawberry Purchasing Specifications Availability:

• Ethylene Sensitive: No

Year round

• Water Sprinkle: No

Growing Regions: Argentina, Canada, Mexico, USA

• Ripens After Harvest: No • Mist: No • Top Ice: No

• Odor Sensitive: No

• Mold: Remove moldy berries from your package immediately as mold will quickly spread to the other berries.

Storage/Handling: • Optimum Temp (F): 32 - 34F 0.0 - 1.1 C • Optimum Humidity: 90 - 95 % • Storage Life (Days): 5 - 7 • Ethylene Producer: No

Source: PMA & USDA | www.freshpoint.com

Phytochemical: Anthocyanins, Ellagic Acid Skin Texture: Juicy, slightly bumpy, with tiny seeds. Shape: Oval to conical shape. Color: Red Flesh Description: Red, juicy fruit with tiny seeds. Usage: Strawberries are great as a fresh snack. Taste: Sweet.

• Odor Producer: No

Receiving Information:

• Refrigeration: Keep berries in the refrigerator at all times until you are ready to use them. Berries left out of refrigeration have a substantially shorter shelf life and will break down quickly.

• • • • • • •

• Decay: Delays in cooling strawberries soon after harvest or handling strawberries at temperatures above 36 degrees F/2 degrees C will accelerate the growth of gray mold - always inspect strawberries carefully upon arrival. • Internal breakdown: Indication of being sprayed before or during storage or removing the green caps prior to rinsing. Do not spray berries during storage. (Berries should not be rinsed until just before they are used. Remove green caps after berries are rinsed to help preserve the strawberry flavor and prevent internal breakdown.) • Loss of color or flavor; shriveling: • Indication of storage for long periods of time - maintain proper storage temperatures and use strawberries soon after receiving.

Nutrition Facts Serving Size: 1 cup whole Amount Per Serving Calories 46

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 11g Dietary Fiber 3g Sugars 7g Protein 1g

0% 9% 12%

Potassium 220mg

2% 5%

Vitamin A 0% Calcium 2%

Vitamin C 113% Iron 3%

*Percent Daily Values are based on a 2,000-calorie diet.

Broccoli •

Purchasing Specifications Availability:

• Ethylene Sensitive: Yes

Year round

• Water Sprinkle: No

Growing Regions: Canada , Colombia, Ecuador , Guatemala, Mexico, USA

Receiving Information: • Discolored leaves; buds dropping off; softening of texture: Holding broccoli for long periods of time may cause discoloration, loss of buds or general softening of product - display broccoli soon after receiving. • Yellow bud clustering; loss of buds: Indication of ethylene exposure - keep broccoli away from ethylene-producing produce and ripening rooms. Maintain a storage temperature of 32 degrees F/0 degrees C.

• •

•

• Odor Producer: No • Ripens After Harvest: No

•

Phytochemical: Beta-carotene, Lutein, Quercetins, Sulphoraphane, and Indoles. Scientific Name: Brassica oleracea. Usage: Broccoli can be eaten raw or cooked. Good as a side dish, served with cheese sauce or in salads or casseroles. Health: Broccoli is a good source of calcium and Vitamin C. The calcium can help control high blood pressure and may be linked to the prevention of colon cancer. Taste: clean, slightly bitter, sweeter when cooked.

• Mist: Yes • Top Ice: No • Odor Sensitive: No • Refrigeration: Broccoli can become rubbery if stored in an area of the refrigerator that is too dry. • Cooking: Overcooking broccoli will make it soft and mushy. Broccoli should be hot, but slightly crisp when cooked properly. Steam or microwave broccoli with a minimal amount of water.

Nutrition Facts Serving Size: 1 cup chopped Amount Per Serving Calories 30

Fat Calories % Daily Value*

• Optimum Humidity: 95 - 100 %

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 6g Dietary Fiber 2g Sugars 1g Protein 2g

• Storage Life (Days): 10 - 16

Potassium 278mg

5% 6%

Vitamin A 4% Calcium 4%

Vitamin C 105% Iron 4%

• Wilted product: Dunking in cold water can revive slightly wilted broccoli.

Storage/Handling: • Optimum Temp (F): 32 - 32F 0.0 - 0.0 C

• Ethylene Producer: No

Source: PMA & USDA | www.freshpoint.com

• Storage: Store broccoli in an open plastic bag in the crisper of the refrigerator where it will keep for a week.

0% 4% 9%

*Percent Daily Values are based on a 2,000-calorie diet.

Brussels Sprouts •

Purchasing Specifications Availability:

• Ripens After Harvest: No

Year round

• Mist: Yes

Growing Regions: Canada, Mexico, USA

Receiving Information: • Use: Brussels sprouts can be baked, steamed, stir-fried or boiled. • Health: Brussels sprouts contain phytonutrients, which help prevent cancer. • Selection: Choose brussels sprouts that are firm to the touch and show no signs of decay. Avoid brussels sprouts with yellow or wilted leaves.

Storage/Handling:

• Top Ice: No

• • • • • • •

Usage: Best served cooked as vegetable side dish, but can also be pureed into soups or mixed into a vegetable medley. Scientific Name: Brassica oleracea var. gemmifera. Outside Coloring: Green. Shape: Look like miniature cabbages. Skin Texture: Smooth, glossy; similar to a cabbage. Flesh Description: Soft when cooked. Taste: Strong taste, slightly bitter. Phytochemical: Sulphoraphane, Indoles.

• Odor Sensitive: No • Decay: Brussels sprouts may decay if they are stored at high temperatures or in an area with low air circulation. Maintain storage temperature of 32-36 degrees F/0-2 degrees C and provide adequate air circulation. • Yellowing: Indication of ethylene exposure - keep away from ethylene-producing produce and ripening rooms. • Wilting: Brussels sprouts may wilt if stored in an area with low humidity - maintain a humidity level of 90-98%.

Nutrition Facts Serving Size: 1 cup raw Amount Per Serving Calories 38

Fat Calories 0 % Daily Value* 0% 0% 0% 0% 1% 1% 6%

• Water Sprinkle: No

Total Fat 0 g Sat Fat 0 g Trans Fat 0 mg Cholesterol 0 mg Sodium 22mg Total Carbohydrates 1g Dietary Fiber 8g Sugars 2g Protein 3g

• Odor Producer: No

Potassium 342mg

6% %

Vitamin A 5% Calcium 4%

Vitamin C 100% Iron 7%

• Optimum Temp (F): 32 - 32F 0.0 - 0.0 C • Optimum Humidity: 95 - 100 % • Storage Life (Days): 21 - 35 • Ethylene Producer: No • Ethelyne Sensitive: Yes

Source: PMA & USDA | www.freshpoint.com

• Loss of color; black speckling of leaves: Indication of age - do not hold brussels sprouts for long periods of time - display soon after receiving.

*Percent Daily Values are based on a 2,000-calorie diet.

Cabbage,

Green

Purchasing Specifications Availability: Year round

Growing Regions: Canada, Costa Rica, Mexico, USA

Receiving Information: • Selection: Choose cabbage that is compact and heavy for its size. Avoid heads with wilted or yellowing leaves.

• Optimum Temp (F): 32F 0.0 C • Optimum Humidity: 98 - 100 % • Storage Life (Days): 90 - 180 • Ethylene Producer: No • Ethylene Sensitive: Yes • Water Sprinkle: No • Ripens After Harvest: No • Mist: Yes • Top Ice: No

• Yellowing: loss of leaves: Indication of ethylene exposure - keep cabbage away from ethyleneproducing produce and ripening rooms. Maintain a storage temperature of 32-36 degrees F/0-2 degrees C.

• Odor Sensitive: Yes

• Wilting: Low humidity may cause rapid wilting in cabbage - maintain humidity level of 90-98 %. Avoid over trimming which may also promote moisture loss and wilting.

Source: PMA & USDA | www.freshpoint.com

•

Flesh Description: Crunchy when raw Skin Texture: Glossy, smooth Usage: Good for eating fresh and cooked. Outside Coloring: Green Shape: Round Taste: Slightly bitter; semi-sweet Phytochemical: Sulphoraphane and Indoles Use: Cabbage can be used as a base for salads, shredded for sauerkraut or cooked as a side dish. It can also be used in soup. Health: Cabbage is a member of the cruciferous family of vegetables, which are known cancer-fighters. Cabbage has been shown to help protect against colon cancer.

• Odor Producer: No

Storage/Handling:

• Bruising; loose leaves: Cabbage may become bruised or lose leaves if it is handled roughly keep handling to a minimum. Do not drop shipping containers on the floor.

• • • • • • • •

Nutrition Facts Serving Size: 1 cup, chopped Amount Per Serving Calories 22

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 16 mg Total Carbohydrates 5 g Dietary Fiber 2g Sugars 3g Protein 1g

1% 4% 9%

Potassium 151mg

2% 3%

Vitamin A 1% Calcium 4%

Vitamin C 43% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Cabbage,

Red

•

Purchasing Specifications Availability: Year round

Growing Regions: Canada, USA

Receiving Information: • Selection: Choose cabbage that is compact and heavy for its size. Avoid heads with wilted or yellowing leaves.

• Wilting: Low humidity may cause rapid wilting in cabbage - maintain humidity level of 90-98 %. Avoid over trimming which may also promote moisture loss and wilting. • Optimum Temp (F): 32F 0.0 C • Optimum Humidity: 98 - 100 % • Ethylene Producer: No • Ethylene Sensitive: Yes

• Yellowing: loss of leaves: Indication of ethylene exposure - keep cabbage away from ethyleneproducing produce and ripening rooms. Maintain a storage temperature of 32-36 degrees F/0-2 degrees C.

• Water Sprinkle: No

Source: PMA & USDA | www.freshpoint.com

•

• Storage Life (Days): 90 - 180

Storage/Handling:

• Bruising; loose leaves: Cabbage may become bruised or lose leaves if it is handled roughly keep handling to a minimum. Do not drop shipping containers on the floor.

• • • • • • •

Flesh Description: Crunchy when raw, tender when cooked. Skin Texture: Glossy, smooth. Usage: Good for eating fresh, pickled and cooked. Outside Coloring: Red or blue. Shape: Round, tightly compacted leaves. Phytochemical: Sulphoraphane and Indoles. Taste: Sweeter than green cabbage. Use: Cabbage can be used as a base for salads, shredded for sauerkraut or cooked as a side dish. It can also be used in soup. Health: Cabbage is a member of the cruciferous family of vegetables, which are known cancer-fighters. Cabbage has been shown to help protect against colon cancer.

• Odor Producer: No

Nutrition Facts

• Ripens After Harvest: No

Serving Size: 1 cup, chopped Amount Per Serving

• Mist: Yes

Calories 28

• Top Ice: No • Odor Sensitive: Yes

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 24 mg Total Carbohydrates 5 g Dietary Fiber 7g Sugars 3g Protein 1g

1% 4% 5%

Potassium 216mg

3% 5%

Vitamin A 7% Calcium 4%

Vitamin C 68% Iron 4%

*Percent Daily Values are based on a 2,000-calorie diet.

Carrot • •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 33-35F 0.6 - 1.7 C

Growing Regions: Canada, Colombia, Ecuador, Guatemala, Mexico, USA

• • • • • •

Scientific Name: Daucus carota ssp. sativus Usage: Excellent for eating out of hand, cooked, and baked. Outside Coloring: Orange Phytochemical: Rich in beta-carotene Shape: Round and cylindrical Skin Texture: Smooth texture, may contain fine hairs Flesh Description: Sweet taste, orange in color, very firm and crunchy Taste: Sweet, crunchy taste

• Optimum Humidity: 98 - 100 % • Storage Life (Days): 28 - 180 • Ethylene Producer: No

Receiving Information:

• Ethylene Sensitive: Yes

• Bitter flavor: Indication of ethylene exposure - store away from ethylene-producing produce and ripening rooms.

• Water Sprinkle: Yes

• Cracks; flabby or discolored skin: Indication of freeze damage - do not store carrots below 30 degrees F/-1 degree C.

• Mist: Yes

• Decay; sprouting: Indication of storage at high temperatures maintain storage temperature of 32-36 degrees F/0-2 degrees C.

• Cooking: Carrots can be added to soups or salads to add a sweet taste or crunchy texture. Dill, coriander, chervil, and tarragon are herbs that enhance the flavor of carrots.

• Wilting: Carrots may wilt if stored in an area with low humidity. Bunched carrots are more perishable than topped carrots. Maintain a humidity level of 9098% for best quality. • Yellow tips; soft spots: Indication of age - inspect carrots carefully upon arrival.

• Odor Producer: Yes • Ripens After Harvest: No • Top Ice: No • Odor Sensitive: Yes

• Refrigeration: Carrots can become rubbery if stored in an area of the refrigerator that is too dry. • Washing: Carrots should be rinsed before eating or using in cooked foods. • Selection: Choose carrots that are hard and unblemished. Avoid carrots that show signs of decay or have a white film on them.

Source: PMA & USDA | www.freshpoint.com

Nutrition Facts Serving Size: 1 cup chopped Amount Per Serving Calories 52

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 88mg Total Carbohydrates 12g Dietary Fiber 4g Sugars 6g Protein 1g

4% 9% 14%

Potassium 410mg

3% 9%

Vitamin A 153% Calcium 4%

Vitamin C 10% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Cauliflower •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 32F 0.0 C

Growing Regions: Canada, Guatemala, Mexico, Peru, USA

• • • • • • •

Flesh Description; A mild, nubbly texture and crumbly crunch. Scientific Name: Brassica oleracea var. botrytis Usage: Good eaten fresh or cooked. Outside Coloring: Light green to green. Skin Texture: Nubbly texture and crumbly crunch. Shape: Smooth stem with large white nubby head partially encased with green leaves. Phytochemical: Sulphoraphane and Indoles. Taste: Truly fresh cauliflower tastes nutty and mild.

• Optimum Humidity: 90 - 98 % • Storage Life (Days): 14 - 21 • Ethylene Producer: No

Receiving Information:

• Ethylene Sensitive: Yes

• Decay; water-soaked appearance; spotting:

• Water Sprinkle: Yes

• Indication of storage at high temperatures - store cauliflower at 32 degrees F/0 degrees C.

• Ripens After Harvest: No

• Odor Producer: No • Mist: Yes

• Gray-brown discoloration; curd softening; water-soaked appearance:

• Top Ice: No

• Indication of freeze injury - do not store cauliflower below 31 degrees F/-0.5 degrees C.

• Use: Cauliflower can be eaten both raw and cooked. Makes a simple addition to salads and side dishes.

• Wilted leaves: Indication of storage in low humidity - maintain humidity level of 90-98%. • Yellowing or loss of leaves: Indication of ethylene exposure - store cauliflower away from ethylene-producing produce and ripening rooms. • Bruised heads: Cauliflower is susceptible to bruising; handle product with care and do not drop shipping containers on the floor.

Source: PMA & USDA | www.freshpoint.com

• Odor Sensitive: No

• Health: Cauliflower is high in vitamin C, an antioxidant that has been shown to help fight cancer. • Selection: Consumers should choose cauliflower heads with compact florets and bright green leaves. Avoid product with brown on the head or wilted leaves.

Nutrition Facts Serving Size: 1 cup Amount Per Serving Calories 25

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 5g Dietary Fiber 2g Sugars 2g Protein 2g

0% 4% 8%

Potassium 299mg

4% 6%

Vitamin A 0% Calcium 2%

Vitamin C 64% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Celery •

Purchasing Specifications Availability:

• Ripens After Harvest: No

Year round

• Mist: Yes

Growing Regions: Canada, Mexico, USA

Receiving Information: • Dehydrated: Product has been left uncovered; place in an ice water bath to replace moisture. • Wilting: Indication of exposure to high temperatures and low humidity - store at 32-36 degrees F/0-2 degrees C with a humidity level of 90-95%. Adequate air circulation is also necessary to maintain good quality celery. • Yellowing: Indication of ethylene exposure - keep celery away from ethylene-producing produce and ripening rooms.

Storage/Handling: • Optimum Temp (F): 32 - 36F 0.0 - 2.2 C • Optimum Humidity: 90 - 95 % • Storage Life (Days): 14 - 28 • Ethylene Producer: No • Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: Yes

Source: PMA & USDA | www.freshpoint.com

• Top Ice: No

• • • • • • •

• Odor Sensitive: Yes • Health: Celery has been shown to be helpful in lowering cholesterol and blood pressure. • Refrigeration: Celery should be stored in the crisper of the refrigerator (a cool, moist environment) in a plastic bag. In these conditions, celery can be kept for up to two weeks. • Use: Choose celery stalks that are stiff and snap when they break. Avoid stalks that have wilted leaves on the ends of appear limp. • Selection: Choose celery stalks that are stiff and snap when they break. Avoid stalks that have wilted leaves on the ends or appear limp. • Washing: Do not wash celery until you are ready to use it. If it is washed before storing, make sure to remove excess moisture, as it can cause mold to develop.

Nutrition Facts Serving Size: 1 cup chopped Amount Per Serving Calories 16

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 3g Dietary Fiber 2g Sugars 2g Protein 1g

0% 2% 6%

Potassium 263mg

2% 6%

Vitamin A 3% Calcium 4%

Vitamin C 4% Iron 1%

*Percent Daily Values are based on a 2,000-calorie diet.

Cherries,

Red

Purchasing Specifications Availability: January, April - August

Growing Regions: Canada, Chile, USA

Receiving Information: • Selection: Choose cherries that are firm and have good coloring. Avoid wrinkled and soft cherries. • Hard, light-colored cherries with dry, acidic flavor: Indication of immature fruit - do not use. • Loss of flavor; dull color: Indication of age. Inspect cherries carefully upon arrival and use soon after receiving. Maintain a storage temperature of 30-32 degrees F/1-0 degrees C.

Storage/Handling: • Storage: Keep cherries cold until they are ready for consumption. Freeze cherries to extend the season. When tightly sealed, frozen cherries can be kept for up to a year. Do not store cherries in the sun or warm areas since it will cause them to deteriorate quickly. Do not store cherries in the fruit/veggie crisper with strong smelling items. This will cause cherries to pick-up those scents and alter their taste.

Source: PMA & USDA | www.freshpoint.com

• Pitted skin: Indication of rough handling - keep handling to a minimum and do not dump cherries from shipping containers. • Shriveling; dry dark stem: Indication of storage in low humidity - for best quality maintain humidity level of 90-98% during storage.

• • • • • • • • •

Phytochemical: Anthocyanins, Quercetins Usage: Best consumed fresh. Commodity Organizations Outside Coloring: Dark red, black Scientific Name: Prunus P. avium; Prunus P. cerasus Flesh Description: Red, light red juice; Extremely juicy when ripe Taste: Sweet Size: Small Use: Cherries can be eaten raw as a snack or in salads. They are also used in baked goods and added to drinks and snacks.

• Optimum Temp (F): 30 - 32F -1.1 - 0.0 C • Optimum Humidity: 90 - 95 % • Storage Life (Days): 10 - 14 • Ethylene Producer: No • Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: Yes

Nutrition Facts Serving Size: 1 cup, w/pits (Queen Anne, Bing)

Amount Per Serving Calories 87

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 22g Dietary Fiber 3g Sugars 18g Protein 1g

0% 17% 12%

Potassium 306mg

3% 7%

Vitamin A 1% Calcium 2%

Vitamin C 13% Iron 3%

*Percent Daily Values are based on a 2,000-calorie diet.

Cherries,

White Purchasing Specifications Availability: June - August

Growing Regions: USA

Source: PMA & USDA | www.freshpoint.com

• Pitted skin: Indication of rough handling - keep handling to a minimum and do not dump cherries from shipping containers.

• • • • • • • • •

Phytochemical: Anthocyanins, Quercetins Flesh Description: Clear interior, very juicy when ripe Usage: Good for eating out of hand. Variety AKA/Synonyms: Queen Annes Shape: Round Taste: Sweet Skin Texture: Thin, easily bruised, delicate Outside Coloring: Yellow and Red Size: Small

• Shriveling; dry dark stem: Indication of storage in low humidity - for best quality maintain humidity level of 90-98% during storage. • Optimum Temp (F): 30 - 32F -1.1 - 0.0 C • Optimum Humidity: 90 - 95 % • Storage Life (Days): 10 - 14 • Ethylene Producer: No • Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: Yes

Nutrition Facts Serving Size: 1 cup, w/pits (Queen Anne, Bing)

Amount Per Serving Calories 87

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 22g Dietary Fiber 3g Sugars 18g Protein 1g

0% 17% 12%

Potassium 306mg

3% 7%

Vitamin A 1% Calcium 2%

Vitamin C 13% Iron 3%

*Percent Daily Values are based on a 2,000-calorie diet.

Citrus,

Grapefruit • •

Purchasing Specifications Availability: Year round

Growing Regions: Bahamas, Mexico, USA

Receiving Information: • Selection: Consumers should choose grapefruit that has good color and gives slightly when touched. Avoid grapefruit with obvious signs of decay or soft spots.

• Pitting or browning of skin; watery breakdown of flesh: Indication of chill injury - do not store grapefruit below 45 degrees F/7 degrees C. • Skin deterioration; flesh decay: Indication of ethylene exposure - keep grapefruit away from ethylene-producing produce and ripening rooms. • Optimum Temp (F): 50 - 60F 10.0 - 15.6 C • Optimum Humidity: 85 - 90 %

Storage/Handling:

• Storage Life (Days): 28 - 42

• Storage: Grapefruit are not easily bruised, so stacking is possible.

• Ethylene Sensitive: No

• Mold: Indication of storage at warm temperatures and high humidity. To prevent mold from spreading, remove affected fruit and handle grapefruit with care to avoid injury. Maintain shortterm storage temperature of 45-50 degrees F/7-10 degrees C and a humidity level of 85-95%.

Source: PMA & USDA | www.freshpoint.com

• Ethylene Producer: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: No

• • • • • • • •

•

Scientific Name: Citrus x paradisi. Usage: Eaten fresh, included in salads, grilled, broiled and juiced. Phytochemical: Hesperidin, Tangeritin, Limonene. Shape: Oblate. Taste: Slightly acidic, citrusy and bitter. Skin Texture: Thick, heavy, shiny smooth skin. Flesh Description: White-yellow segmented acidic pulp. Outside Coloring: Yellow. Size: 10 - 15 cm Medium. Health: Besides its benefits of being a good source of vitamins C and A, grapefruit has been shown to be helpful in weight loss. Use: Grapefruit is most often eaten raw with breakfast, but it makes a tasty addition to salads and cooked dishes.

Nutrition Facts Serving Size: 1 medium (approx 4” across) Amount Per Serving Calories 82

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 0mg Total Carbohydrates 21g Dietary Fiber 3g Sugars 18g Protein 2g

0% 0% 0% 16% 11%

Potassium 356mg

4% 8%

Vitamin A 17% Calcium 3%

Vitamin C 117% Iron 1%

Citrus,

Grapefruit • •

Purchasing Specifications Availability: Year round

Growing Regions: Bahamas, Mexico, USA

Receiving Information: • Selection: Consumers should choose grapefruit that has good color and gives slightly when touched. Avoid grapefruit with obvious signs of decay or soft spots.

Storage/Handling:

• Storage Life (Days): 28 - 42

• Storage: Grapefruit are not easily bruised, so stacking is possible.

• Ethylene Sensitive: No

Source: PMA & USDA | www.freshpoint.com

• Ethylene Producer: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: No • Use: Grapefruit is most often eaten raw with breakfast, but it makes a tasty addition to salads and cooked dishes.

• • • • • • • •

Pack Size: 36/40 ct, 6 ct

Nutrition Facts Serving Size: 1 medium (approx 4” across) Amount Per Serving Calories 82

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 0mg Total Carbohydrates 21g Dietary Fiber 3g Sugars 18g Protein 2g

0% 0% 0% 16% 11%

Potassium 356mg

4% 8%

Vitamin A 17% Calcium 3%

Vitamin C 117% Iron 1%

Citrus,

Lemons • • •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 45 - 48F 7.2 - 8.9 C

Growing Regions: Chile, Dominican Republic, Ecuador, Guatemala, Mexico, USA

• • •

• Optimum Humidity: 85 - 90 % • Storage Life (Days): 30 - 180

•

Scientific Name: Citrus x limon Flesh Description: Flesh is juicy and acidic. Taste: Juicy, acidic citrus taste; adds mild flavorful acid to many food dishes. Shape: Oval. Skin Texture: Smooth, porous skin. Usage: Used primarily for their juice, though pulp and rind (zest) are also used, primarily in cooking or mixing. Also used for lemonade, as a garnish for drinks such as iced tea or water and used in an Italian liqueur Limoncello. Color: Yellow

• Ethylene Producer: No

Receiving Information:

• Ethylene Sensitive: No

• Decay or mold; shortened shelf life: Sorting lemons at high temperatures may promote decay and shorten shelf life. Maintain short-term storage temperatures of 45-50 degrees F/7-10 degrees C. Decay may also result from cuts or scratches caused by rough handling. Handle lemons with care; do not drop shipping containers on the floor. To prevent mold from spreading, remove affected product immediately.

• Water Sprinkle: Yes

• Pitting of skin; interior discoloration; loss of juice: Indication of chill injury - do not store lemons below 45 degrees F/7 degrees C. • Skin deterioration; flesh decay: Indication of ethylene exposure - keep lemons away from ethylene-producing produce and ripening rooms.

Source: PMA & USDA | www.freshpoint.com

• Odor Producer: Yes • Ripens After Harvest: No • Mist: Yes

Nutrition Facts

• Top Ice: No • Odor Sensitive: No • Use: Lemons are used in everything from baked goods to main dishes to salads to drinks. • Health: Lemons contain nutrients that have been shown to be helpful in fighting cancer. • Taste: Lemons have a distinct sour, tart flavor. • Selection: Look for lemons that are firm to the touch and free of any brown or soft spots.

Serving Size: 1 fruit (2-3/8” across) Amount Per Serving Calories 24

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 2mg Total Carbohydrates 8g Dietary Fiber 2g Sugars 2g Protein 1g

0% 0% 0% 6% 9%

Potassium 116mg

2% 2%

Vitamin A 0% Calcium 2%

Vitamin C 59% Iron 3%

*Percent Daily Values are based on a 2,000-calorie diet.

Citrus,

Lime • •

Purchasing Specifications Availability: Year round

Growing Regions: Belize, Colombia, Costa Rica, Ecuador, Guatemala, Honduras, Mexico, USA

Receiving Information:

• Skin deterioration; decay: Indication of ethylene exposure - keep limes away from ethyleneproducing produce and ripening rooms. • Pitting or discoloration of skin: Indication of chill injury - do not store limes below 45 degrees F/7 degrees C.

• Selection: Choose limes with an even green color that are firm to the touch and free of brown or soft spots.

• Optimum Temp (F): 55F 12.8 C

Storage/Handling:

• Ethylene Producer: No

• Pebbly brown or black skin: Indication of rough handling handle limes with care; do not drop shipping containers on the floor.

• Ethelyne Sensitive: No

• Shriveling; loss of juice: Indication of low humidity - maintain humidity level of 85-95%.

• Mist: Yes

Source: PMA & USDA | www.freshpoint.com

• Optimum Humidity: 85 - 90 % • Storage Life (Days): 14 - 28

• Water Sprinkle: No • Odor Producer: Yes • Ripens After Harvest: No • Top Ice: No • Odor Sensitive: No

• • • •

• • •

Scientific Name: Citrus x aurantiifolia. Flesh Description: Flesh is juicy, light green and acidic. Like lemons, inner flesh is encased in 8-10 segments. Usage: Good for eating fresh and cooked. Limes are often used to accent the flavors of foods and beverages. Outside Coloring: Green. Phytochemical: Hesperidin, Tangeritin, Limonene. Taste: Limes possess a greater sugar and citric acid content than lemons and feature an acidic and tart taste. Shape: Oval. Skin Texture: Smooth, porous skin. Use: Limes are most often used in baked goods and as a garnish for drinks.

Nutrition Facts Serving Size: 1 wedge or slice Amount Per Serving Calories 2

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 0 mg Total Carbohydrates 1 g Dietary Fiber 0g Sugars 0g Protein 0g

0% 1% 1%

Potassium 8mg

0% 0%

Vitamin A 0% Calcium 0%

Vitamin C 3% Iron 0%

*Percent Daily Values are based on a 2,000-calorie diet.

Citrus,

Orange • •

Purchasing Specifications Availability:

• Ethylene Producer: No

Year round

• Ethylene Sensitive: No

Growing Regions: Dominican Republic, Mexico, USA

• Odor Producer: Yes • Ripens After Harvest: No • Mist: No

• Selection: Choose citrus with good color that is plump and firm. Avoid shriveled or dried out citrus.

• Top Ice: No

• Use: Citrus can be used in everything from salads to stir-fries to drinks.

• Indication of ethylene exposure - keep oranges away from ethylene-producing produce and ripening rooms.

• Refrigeration: Storing oranges in the pantry or in a warm or nonrefrigerated area will promote decay and molding. If oranges are going to be stored in the refrigerator, as long as they are kept at the proper temperature, they will stay good for up to two weeks.

Storage/Handling:

•

• Water Sprinkle: No

Receiving Information:

• Russeting: Do not throw away oranges if they have a rough brown spot on the skin. This is due to russeting, and it does not affect the flavor of the orange.

•

Scientific Name: Citrus sinensis Usage: Oranges are a favorite as a snack, but they can also be added to salads, fruit bowls and as part of stir-fries. Health: Oranges contain pectin, which has been shown in studies to help reduce cholesterol. Taste: Oranges vary in taste by variety but are generally sweet and juicy.

• Odor Sensitive: No • Skin deterioration; flesh decay:

• Pitting of skin; discoloration: • Indication of chill injury - do not store oranges below 38 degrees F/3 degrees C. • Mold: Molding may occur if orange containers are stored directly on the floor - 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.

Nutrition Facts Serving Size: 1 cup sections Amount Per Serving Calories 85

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 0mg Total Carbohydrates 21g Dietary Fiber 4g Sugars 17g Protein 2g

0% 0% 0% 16% 17%

Potassium 326mg

4% 7%

• Storage Life (Days): 21 - 84

Vitamin A 3% Calcium 7%

Vitamin C 128% Iron 1%

Source: PMA & USDA | www.freshpoint.com

*Percent Daily Values are based on a 2,000-calorie diet.

• Optimum Temp (F): 32 - 48F 0.0 - 8.9 C • Optimum Humidity: 85 - 90 %

Collard Greens Purchasing Specifications Receiving Information:

Storage/Handling:

• Selection: Consumers should choose greens that look crisp and fresh. Avoid wilted or browning leaves. A little dirt on the leaves is OK.

• Optimum Temp (F): 32F 0.0 C

• Use: Greens can be used as a supplement to salads or they can be cooked and eaten as a side dish.

• Ethylene Producer: No

• Taste: Greens come in a wide variety of shapes, sizes and flavors. Most greens have a mild taste, but they range from bitter to sweet.

• Odor Producer: No

• Health: Leafy greens are a source of vitamin A, which contributes to eye and skin health.

• Odor Sensitive: No

• • • • • • • •

Usage: Collard is a popular substitute for cabbage. Outside Coloring: Dark green. Shape: Long, fan-shaped leaves. Phytochemical: Lutein, Sulphoraphane, and Indoles Taste: Mild flavored greens with slightly bitter flavor. Skin Texture: Smooth, firm leaves. Flesh Description: Smooth, green, firm leaves. Size: Varies

• Optimum Humidity: 90 - 95 % • Storage Life (Days): 10 - 14 • Ethelyne Sensitive: Yes • Water Sprinkle: Yes • Ripens After Harvest: No • Mist: Yes

Nutrition Facts

• Top Ice: No Serving Size: 1 cup, raw Amount Per Serving Calories 11

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 7mg Total Carbohydrates 2g Dietary Fiber 1g Sugars 0g Protein 1g

Source: PMA & USDA | www.freshpoint.com

0% 2% 5%

Potassium 61mg

2% 1%

Vitamin A 17% Calcium 5%

Vitamin C 17% Iron 0%

*Percent Daily Values are based on a 2,000-calorie diet.

Corn • •

Purchasing Specifications Availability: Year round

Growing Regions: Canada, Ecuador, Mexico, Peru, USA

Receiving Information: • Selection: To ensure that you have/will purchase(d) fresh corn, peel back the husks. Dry husks may signal poor quality. Although, peeling back dried husks on supersweets will reveal healthy corn.

• Dried-out husks: May signal poor quality, except in supersweet varieties. Peeling off dried husks on supersweets will reveal healthy corn.

• Optimum Temp (F): 34-38F 1.1 - 3.3 C • Optimum Humidity: 85 - 90 %

• Loss of sweet flavor: Indication of age or storage at high temperatures. Inspect corn carefully upon arrival for quality and use or display shortly after receiving. Store sweet corn at 32-36 degrees F/0-2 degrees C.

Source: PMA & USDA | www.freshpoint.com

• • • • • •

• Storage Life (Days): 4 - 10 • Ethylene Producer: No • Ethylene Sensitive: No • Water Sprinkle: No

Nutrition Facts

• Odor Producer: No • Ripens After Harvest: No

Storage/Handling:

• •

Health: Compounds found in corn have been shown to help prevent cardiovascular disease. Use: Corn is mainly used as a side dish to a meal but can also be used for corn fritters, custards or puddings, souffles, stuffed peppers, salsas and soups. Scientific Name: Zea mays. Skin Texture: Husks are thin with willowy, thin yellow fibers. Flesh Description: Kernels are juicy and firm. Shape: Oval, long. Taste: Sweet, super-sweet. Usage: Used in cooking. Outside Coloring: White or yellow kernels. Phytochemical: Zeaxanthin.

Serving Size: 1 Cup

• Mist: Yes

Amount Per Serving

• Top Ice: No

Calories 132

• Odor Sensitive: Yes

Fat Calories % Daily Value*

Total Fat 2 g Sat Fat 1 g Trans Fat Cholesterol 0 mg Sodium 23 mg Total Carbohydrates 29 g Dietary Fiber 3 g Sugars 10 g Protein 5 g

1% 22% 12%

Potassium 416 mg

11% 9%

Vitamin A 2% Calcium 0%

Vitamin C 14% Iron 4%

*Percent Daily Values are based on a 2,000-calorie diet.

Cucumber,

English Purchasing Specifications Availability:

• Storage Life (Days): 10 - 14

Year round

• Ethylene Producer: No

Growing Regions: Canada, Mexico, USA

• Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No

• Pitting; water-soaked spots; decay: Indication of chill injury - chill injured cucumbers will decay rapidly after they are brought out of storage. Do not store cucumbers below 45 degrees F/7 degrees C.

• Mist: No

• Soft, sunken ends; loose seed cavity: Indication of over mature product - be sure to inspect cucumbers carefully upon arrival. • Yellowing; softening: Indication of ethylene exposure and storage at high temperatures. Keep cucumbers away from ethyleneproducing produce an ripening rooms. Store at 45-50 degrees F/7-10 degrees C.

Storage/Handling: • Optimum Temp (F): 45-50F 7.2 - 10.0 C • Optimum Humidity: 90 - 95 %

Source: PMA & USDA | www.freshpoint.com

Taste: A pungent mix of sage and citrus. Scientific Name: Coriandrum sativum Outside Coloring: Dark green leaves, green stems Flesh Description: Green, waxy, fawning leaves. Shape: Thin leaves and stem Usage: Used in Indian, Asian and Mexican cooking, bean dips, stir fries, chilis, salsas and guacamole.

• Ethylene Sensitive: Yes

Receiving Information:

• Shriveling: Storing cucumbers in an area with low humidity will promote shriveling - maintain humidity level of 90-95% .

• • • • • •

• Top Ice: No • Odor Sensitive: No • Use: Cucumbers are most often used in salads and vegetable trays. Commonly used topically to reduce swelling as well • Refrigeration: Never freeze cucumbers or keep them in the coldest areas of the fridge. They will soften and become mushy. • Selection: Select firm, unblemished cucumbers that are rounded at the tips and heavy for their size. Reject any products with soft spots or withered ends. • Washing: Waxed cucumbers should be thoroughly washed or peeled before serving. • Storage: Wrap or store unwashed cucumbers in plastic and keep in crisper until ready to use. Any unused portion of a cut cucumber should be wrapped tightly in plastic wrap and refrigerated.

Nutrition Facts Serving Size: 1 cup sliced Amount Per Serving Calories 14

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 2mg Total Carbohydrates 3g Dietary Fiber 1g Sugars 2g Protein 1g

0% 2% 3%

Potassium 162mg

2% 3%

Vitamin A 1% Calcium 2%

Vitamin C 5% Iron 1%

*Percent Daily Values are based on a 2,000-calorie diet.

Cucumber • • •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 45-50F 7.2 - 10.0 C

Growing Regions: Canada, Dominican Republic, Honduras, Mexico, USA

• •

Flesh Description: Crunchy, light green with seeds Outside Coloring: Dark green Usage: Good for salads, sandwiches, relish, vegetable platter, salsa, and soups. Taste: Slightly bitter, depending on amount of seeds-fewer seeds will yield a less bitter cucumber Skin Texture: Smooth

• Optimum Humidity: 90 - 95 % • Storage Life (Days): 10 - 14 • Ethylene Producer: No

Receiving Information:

• Ethylene Sensitive: Yes

• Water Sprinkle: No

• Shriveling: Storing cucumbers in an area with low humidity will promote shriveling - maintain humidity level of 90-95% .

• Odor Sensitive: No

Source: PMA & USDA | www.freshpoint.com

• Odor Producer: No • Ripens After Harvest: No • Mist: No

Nutrition Facts

• Top Ice: No • Refrigeration: Never freeze cucumbers or keep them in the coldest areas of the fridge. They will soften and become mushy. • Selection: Select firm, unblemished cucumbers that are rounded at the tips and heavy for their size. Reject any products with soft spots or withered ends. • Washing: Waxed cucumbers should be thoroughly washed or peeled before serving. • Storage: Wrap or store unwashed cucumbers in plastic and keep in crisper until ready to use. Any unused portion of a cut cucumber should be wrapped tightly in plastic wrap and refrigerated.

Serving Size: 1 cup sliced Amount Per Serving Calories 14

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 2mg Total Carbohydrates 3g Dietary Fiber 1g Sugars 2g Protein 1g

0% 2% 3%

Potassium 162mg

2% 3%

Vitamin A 1% Calcium 2%

Vitamin C 5% Iron 1%

*Percent Daily Values are based on a 2,000-calorie diet.

Cucumber,

Garden • • •

Purchasing Specifications Availability:

• Storage Life (Days): 10 - 14

Year round

• Ethylene Producer: No

Growing Regions: Canada, Mexico, USA

• Ethylene Sensitive: Yes • Water Sprinkle: No • Odor Producer: No

Receiving Information:

• Ripens After Harvest: No

• Mist: No

• Shriveling: Storing cucumbers in an area with low humidity will promote shriveling - maintain humidity level of 90-95% . • Soft, sunken ends; loose seed cavity: Indication of over mature product - be sure to inspect cucumbers carefully upon arrival. • Yellowing; softening: Indication of ethylene exposure and storage at high temperatures. Keep cucumbers away from ethyleneproducing produce an ripening rooms. Store at 45-50 degrees F/7-10 degrees C.

Storage/Handling: • Optimum Temp (F): 45-50F 7.2 - 10.0 C • Optimum Humidity: 90 - 95 %

Source: PMA & USDA | www.freshpoint.com

Color: Dark green Texture: Smooth Shape: Straight, plump shape with slightly tapered ends.

Nutrition Facts Serving Size: 1 cup sliced Amount Per Serving Calories 14

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 2mg Total Carbohydrates 3g Dietary Fiber 1g Sugars 2g Protein 1g

0% 2% 3%

Potassium 162mg

2% 3%

Vitamin A 1% Calcium 2%

Vitamin C 5% Iron 1%

*Percent Daily Values are based on a 2,000-calorie diet.

Cucumber,

Persian/Lebanese

Purchasing Specifications Receiving Information:

• Ripens After Harvest: No

• Mist: No

Storage/Handling: • Optimum Temp (F): 45-50F 7.2 - 10.0 C • Optimum Humidity: 90 - 95 % • Storage Life (Days): 10 - 14 • Ethylene Producer: No

• • • • • • •

Taste: Crisp, semi-sweet taste. Flesh Description: Crunchy, light green to yellow. Outside Coloring: Dark green. Usage: Good for eating out of hand. Shape: Oval, thick in the middle. Skin Texture: Thin skin, with prickles; not as waxy as most cucumber varieties. Size: Medium.

Nutrition Facts Serving Size: 1 cup sliced Amount Per Serving Calories 14

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 2mg Total Carbohydrates 3g Dietary Fiber 1g Sugars 2g Protein 1g

0% 2% 3%

Potassium 162mg

2% 3%

Vitamin A 1% Calcium 2%

Vitamin C 5% Iron 1%

• Ethylene Sensitive: Yes • Water Sprinkle: No • Odor Producer: No

Source: PMA & USDA | www.freshpoint.com

*Percent Daily Values are based on a 2,000-calorie diet.

Italian

Eggplant • •

Purchasing Specifications Availability:

• Odor Producer: No

Year round

• Ripens After Harvest: No

Growing Regions: Mexico, USA

Receiving Information: • Selection: Consumers should look for eggplant that is firm to the touch with a deep purple color. Avoid eggplant with obvious bruises or soft spots. Small scars on eggplant, commonly caused by wind, do not affect quality. • Health: Eggplant has been found to help aid in the protection of brain cells. • Handling: Eggplant is sensitive to temperature extremes and requires a cool atmosphere to cut moisture loss. If left at room temperature for days, product becomes soft and wrinkled.

Storage/Handling: • Optimum Temp (F): 46-54F 7.8 - 12.2 C • Optimum Humidity: 90 - 95 %

• • • •

Flesh Description: Cream-colored, very sweet, mild, meaty flesh; contains some small seeds. Usage: Good for stuffing, slicing and rolling with filling, and baking whole to smoosh to a puree. Outside Coloring: Red/white or white. Shape: Round, plump. Skin Texture: Soft, smooth. Taste: Sweet, mild flesh.

• Mist: Yes • Top Ice: No • Odor Sensitive: Yes • Skin or pulp decay: Decay may result from bruising due to rough handling. Handle eggplants with care to prevent product damage; do not drop shipping containers on the floor. • Yellowish-brown skin discoloration; increased decay: Indication of chill injury - do not store eggplants below 45 degrees F/7 degrees C. • Browning of pulp and seeds; accelerated decay: Indication of ethylene exposure - keep eggplants away from ethylene producing produce and ripening rooms. • Shriveled or flabby skin: Eggplants may begin to shrivel if stored in an area with low humidity - maintain humidity level of 90-95%.

Nutrition Facts Serving Size: 1 cup cubes Amount Per Serving Calories 20

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 2mg Total Carbohydrates 5g Dietary Fiber 3g Sugars 2g Protein 1g

0% 4% 11%

Potassium 189mg

4% 4%

• Water Sprinkle: No

Vitamin A 0% Calcium 7%

Vitamin C 2% Iron 0%

Source: PMA & USDA | www.freshpoint.com

*Percent Daily Values are based on a 2,000-calorie diet.

• Storage Life (Days): 10 - 14 • Ethylene Producer: No • Ethelyne Sensitive: Yes

Garlic • •

Purchasing Specifications Availability: Year round

Growing Regions: Chile, Mexico, Peru, USA

• Optimum Temp (F): 32 - 34F 0.0 - 1.1 C

•

• Optimum Humidity: 65 - 75 % • Storage Life (Days): 90 - 120 • Ethylene Producer: No

Receiving Information:

• Ethylene Sensitive: No

• Selection: Shoppers should choose heads of garlic that are firm to the touch and have no signs of decay or mold.

• Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No

Storage/Handling:

• Top Ice: No

• Molding; sprouting; root growth: Exposure to high temperatures and high humidity. For short-term storage of 7 days or less, garlic may be held at 32-36 degrees F/0-2 degrees C with a humidity of 90-98%. If garlic must be held for a longer period of time, reduce humidity to 65-75%. Maintaining adequate air circulation will also help prevent molding, sprouting, and root growth.

• Odor Sensitive: No

Source: PMA & USDA | www.freshpoint.com

•

Scientific Name: Allium sativum Taste: Garlic has a sharp, tangy taste with a distinctive smell. Health: Studies have shown that garlic can help to lower the tendency of platelets to build up and block arteries. Use: Garlic is used to flavor many dishes whether it be cooked, baked or grilled.

Nutrition Facts Serving Size: 1 teaspoon

Amount Per Serving Calories 4

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 0 mg Total Carbohydrates 1 g Dietary Fiber 0 g Sugars 0 g Protein 0 g

0% 1% 0%

Potassium 11 mg

0% 0%

Vitamin A 0% Calcium 1%

Vitamin C 1% Iron 0%

*Percent Daily Values are based on a 2,000-calorie diet.

Ginger •

Purchasing Specifications Availability: Year round

Growing Regions: Costa Rica, Guatemala, Honduras, Jamaica, Nicaragua, USA

Receiving Information: • Selection: Choose robust firm roots with a spicy fragrance and smooth skin. Ginger root should not be cracked or withered.

Storage/Handling: • Storage: Store ginger root tightly wrapped in a paper towel or plastic wrap or placed in a plastic bag in the refrigerator for 2-3 weeks.

• Mold; sprouting: Indication of storage at high temperatures or in high humidity - maintain storage conditions of 55-65 degrees F/ 14-18 degrees C and

Source: PMA & USDA | www.freshpoint.com

•

a humidity level of 85-95%. • Shriveling; softening; moisture on skin: Indication of chill injury - do not store ginger root below 55 degrees F/ 13 degrees C.

• •

• Optimum Temp (F): 55F 12.8 C • Optimum Humidity: 85 - 95 %

•

Usage: Ginger can be added to beverages, fruit salads, meats, poultry, fish, preserves, pickles, sweet potatoes, winter squash, carrots, beets, pumpkin, rhubarb, and peaches. Combine it with onions and garlic; also excellent combined with soy sauce. Taste: Ginger’s flavor seems to be half spice and half citrus; it has a milder flavor and aroma when young; when mature, the aroma becomes more pungent and the taste becomes spicy. Skin Texture: Knobby; smooth. Flesh Description: Knotty, tuberous rhizome, buff/beige in color. Outside Coloring: Tan, whitish or buff colored depending on the strain. Shape: Tuberous; knobby rhizome. Scientific Name: Zingiber officinale Roscoe

• Storage Life (Days): 180 - 0 • Ethylene Producer: No • Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: No

Nutrition Facts Serving Size: 1 teaspoon

Amount Per Serving Calories 2

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 0 mg Total Carbohydrates 0 g Dietary Fiber 0 g Sugars 0 g Protein 0 g

0% 0% 0%

Potassium 8 mg

0% 0%

Vitamin A 0% Calcium 0%

Vitamin C 0% Iron 0%

*Percent Daily Values are based on a 2,000-calorie diet.

Grape,

Green Purchasing Specifications Availability: Year round

Receiving Information: • Maintain freshness: Do not transport or store fumigated grapes with other fruits or vegetables or it will cause either the grapes to absorb odors or vice versa.

• Use: Grapes are most often eaten as a snack, but they can be added to salads and vegetable kebabs. They can also be frozen.

Canada, Chile, Mexico, USA

Storage/Handling: • Optimum Temp (F): 30 - 32F -1.1 - 0.0 C • Optimum Humidity: 90 - 95 % • Storage Life (Days): 56 - 180 • Ethylene Producer: No • Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: Yes • Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: Yes

Source: PMA & USDA | www.freshpoint.com

Shape: Elongated. Color: Light green Flesh Description: Light green, firm and juicy. Skin Texture: Soft skin with crisp texture. Taste: Sweet, juicy flavor. Usage: Used as a fresh table grape and for raisins.

• Washing: Do not rinse grapes until just before eating. • Ripening: Grapes are harvested when fully ripe and do not continue to ripen after being picked. They are ready to eat the minute they are brought home.

Growing Regions:

• • • • • •

• Refrigeration: Grapes should be stored in the refrigerator, unwashed and away from onions or other strong smelling foods. When stored properly grapes will remain fresh for up to one week. • Selection: Select bunches of grapes with colorful, plump clusters that are attached to pliable, green stems. Avoid bunches that have shriveled, discolored or mushy grapes.

Nutrition Facts Serving Size: 1 cup, seedless Amount Per Serving Calories 104

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 3mg Total Carbohydrates 27g Dietary Fiber 1g Sugars 23g Protein 1g

0% 21% 5%

Potassium 288mg

2% 6%

Vitamin A 1% Calcium 2%

Vitamin C 22% Iron 3%

*Percent Daily Values are based on a 2,000-calorie diet.

Grape,

Red

Purchasing Specifications Availability: Year round

Receiving Information: • Maintain freshness: Do not transport or store fumigated grapes with other fruits or vegetables or it will cause either the grapes to absorb odors or vice versa.

• Use: Grapes are most often eaten as a snack, but they can be added to salads and vegetable kebabs. They can also be frozen.

Canada, Chile, Mexico, USA

Source: PMA & USDA | www.freshpoint.com

Color: Blush - red Flesh Description: Crisp, firm texture with juicy interior. Shape: Cylindrical. Skin Texture: Firm and crisp. Usage: Good snacking grape. Taste: Sweetly tart, almost spicy flavor.

Growing Regions:

• • • • • •

Nutrition Facts Serving Size: 1 cup, seedless Amount Per Serving Calories 104

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 3mg Total Carbohydrates 27g Dietary Fiber 1g Sugars 23g Protein 1g

0% 21% 5%

Potassium 288mg

2% 6%

Vitamin A 1% Calcium 2%

Vitamin C 22% Iron 3%

*Percent Daily Values are based on a 2,000-calorie diet.

Herb,

Basil • •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 50 - 50F 10.0 - 10.0 C

Growing Regions: Mexico, USA

• Optimum Humidity: 90 - 90 % • Storage Life (Days): 7 - 7

Receiving Information:

• Ethylene Producer: No

• Yellowing: Sensitive to ethylene especially if herbs are also stored in a warm area - keep fresh herbs away from ethyleneproducing produce and ripening rooms. Maintain storage temperature of 32-36 degrees F/0-2 degrees C for all herbs except basil (45-50 degrees F/7-10 degrees C.)

• Ethylene Sensitive: No

• Darkening (black color) of basil leaves: Indication of chill injury - do not store below 45 degrees F/7 degrees C.

Source: PMA & USDA | www.freshpoint.com

• •

Outside Coloring: Dark green Usage: Herbal seasoning. Dried leaves can be used in tomato dishes, on vegetables and in Mediterranean dishes. Scientific Name: Ocimum basilicum Taste: Slightly clove-like with hints of anise and a strong, pungent, sweet smell.

• Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No

Nutrition Facts

• Top Ice: No • Odor Sensitive: No

Serving Size: 1 tablespoon, chopped Amount Per Serving Calories 1

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 0mg Total Carbohydrates 0g Dietary Fiber 0g Sugars 0g Protein 0g

0% 0% 2%

Potassium 8mg

0% 2%

Vitamin A 1% Calcium 0%

Vitamin C 1% Iron 0%

*Percent Daily Values are based on a 2,000-calorie diet.

Herb,

Bay Leaf â&#x20AC;˘

Bay leaves have a strong, distinct flavor that mellows in cooling. Can be used to season stuffing, poultry dishes, game, fish and tomato-based sauces.

Purchasing Specifications Availability: Year round

Growing Regions: Mexico, USA

Nutrition Facts Serving Size: 1 leaf Amount Per Serving Calories 1

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 0mg Total Carbohydrates 0g Dietary Fiber 0g Sugars 0 g Protein 0 g

Source: PMA & USDA | www.freshpoint.com

0% 0% 0% 0% 0%

Potassium 1 mg

0% 0%

Vitamin A 0% Calcium 2%

Vitamin C 0% Iron 0%

*Percent Daily Values are based on a 2,000-calorie diet.

Herb,

Chives • •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 32 - 32F 0.0 - 0.0 C

Growing Regions: USA

• • • • •

Scientific Name: Allium schoenoprasum. Outside Coloring: Dark green leaves and pale purple flowers. Flesh Description: Leaves are hollow. Skin Texture: Leaves are tender. Shape: Long, narrow, hollow. Taste: Taste is similar to an onion or garlic, but much more mild in flavor. Usage: Used in vegetable dishes, salads, eggs, cheese, and soups and sour cream.

• Optimum Humidity: 95 - 100 % • Storage Life (Days): 0 - 0

Receiving Information:

• Ethylene Producer: No

• Chives are often confused with green onions but the taste difference is important. Chives have a mild, onion and garlic flavor.

• Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No

Nutrition Facts

• Top Ice: No • Odor Sensitive: No

Serving Size: 1 tablespoon, raw Amount Per Serving Calories 1

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 0 mg Total Carbohydrates 0 g Dietary Fiber 0g Sugars 0g Protein 0g

Source: PMA & USDA | www.freshpoint.com

0% 0% 0%

Potassium 9mg

0% 0%

Vitamin A 1% Calcium 0%

Vitamin C 2% Iron 0%

*Percent Daily Values are based on a 2,000-calorie diet.

Herb,

Cilantro Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 38-42F 3.3 - 5.6 C

Growing Regions: Colombia, Mexico, USA, Puerto Rico

• • • • • •

• Optimum Humidity: 95 - 100 % • Storage Life (Days): 5 - 10

Receiving Information:

• Ethylene Producer: No

• Yellowing: Product has deteriorated.

• Ethylene Sensitive: No

• Received Cilantro heated: Open bags to release excess moisture and leave open for 2 to 3 hours then close and store in a cooler.

• Odor Producer: No

• Water Sprinkle: No • Ripens After Harvest: No • Mist: No

Nutrition Facts

• Top Ice: No • Odor Sensitive: No • Storage • Keep fresh herbs in the original packing. Moisture will cause herbs to wilt and closed bags will help retain freshness.

Source: PMA & USDA | www.freshpoint.com

Serving Size: 1 cup Amount Per Serving Calories 4

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 0mg Total Carbohydrates 1g Dietary Fiber 0g Sugars 0g Protein 0g

0% 0% 2%

Potassium 83mg

0% 2%

Vitamin A 8% Calcium 1%

Vitamin C 6% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Herb,

Dill

• • •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 32 - 32F 0.0 - 0.0 C

Growing Regions: Colombia, Mexico, USA

• Optimum Humidity: 95 - 100 % • Storage Life (Days): 7 - 14

Receiving Information:

• Ethylene Producer: No

•

• Ethelyne Sensitive: No

Usage: All parts, except the roots are used to flavor a number of dishes and in pickling.

• • •

Scientific Name: Anethum graveolens. Taste: Crisp taste; hint of caraway and anise. Outside Coloring: Green leaves and stem; small, yellow flowers. Flesh Description: Tender, delicate. Skin Texture: Tender, delicate. Shape: Thin leaves and stem.

• Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No

Nutrition Facts

• Top Ice: No • Odor Sensitive: No

Serving Size: 1 sprig

Amount Per Serving Calories 0

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 0 mg Total Carbohydrates 0 g Dietary Fiber 0 g Sugars 0 g Protein 0 g

Source: PMA & USDA | www.freshpoint.com

0% 0% 0%

Potassium 1 mg

0% 0%

Vitamin A 0% Calcium 0%

Vitamin C 0% Iron 0%

*Percent Daily Values are based on a 2,000-calorie diet.

Herb,

Mint • •

Scientific Name: Mentha. Taste: Sweet flavor and fragrant aroma.

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 32 - 32F 0.0 - 0.0 C

Growing Regions: Colombia, Mexico, USA

• Optimum Humidity: 95 - 100 % • Storage Life (Days): 14 - 21

Receiving Information:

• Ethylene Producer: No

• A sweet and spicy flavored, aromatic herb, mint is a classic garnish and flavoring for summer drinks, fruit platters and frozen desserts.

• Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No

Nutrition Facts

• Top Ice: No • Odor Sensitive: No

Serving Size: 1 tablespoon

Amount Per Serving Calories 1

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 0 mg Total Carbohydrates 0 g Dietary Fiber 0 g Sugars 0 g Protein 0 g

Source: PMA & USDA | www.freshpoint.com

0% 0% 1%

Potassium 9 mg

0% 0%

Vitamin A 0% Calcium 0%

Vitamin C 1% Iron 0%

*Percent Daily Values are based on a 2,000-calorie diet.

Herb,

Oregano • • •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 32 - 41F 0.0 - 5.0 C

Growing Regions: Mexico, USA

• •

Outside Coloring: Dark green. Shape: Ground or small leaves. Taste: Pungent, spicy, slightly bitter taste and aroma, but is milder than Mexican oregano. Skin Texture: Smooth leaf, slightly coarse. Flesh Description: Tender flesh.

• Optimum Humidity: 90 - 95 % • Storage Life (Days): 7 - 14

Receiving Information:

• Ethylene Producer: No

• Usage: Oregano is excellent paired with tomato, egg or cheese-based foods, and is also a great addition to many lamb, pork, and beef main dishes. Try sauteing aromatic vegetables in olive oil with garlic and Greek Oregano.

• Ethelyne Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No

Nutrition Facts

• Top Ice: No • Odor Sensitive: No

Serving Size: 1 teaspoon Amount Per Serving Calories 3

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 1g Dietary Fiber 0g Sugars 0g Protein 0g

Source: PMA & USDA | www.freshpoint.com

0% 1% 2%

Potassium 13mg

0% 0%

Vitamin A 0% Calcium 2%

Vitamin C 0% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Herb,

Parsley •

Scientific Name: Petroselinum crispum

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 32 - 32F 0.0 - 0.0 C

Growing Regions: Mexico , Arizona, California, Florida, Texas

• Optimum Humidity: 95 - 100 % • Storage Life (Days): 30 - 60 • Ethylene Producer: No

Varieties: Curley, Italian

Receiving Information: • US #1 • Parsley can have a mild, sweet to slightly bitter taste depending on the variety. Parsley has the ability to deodorize things.

• Ethelyne Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No

Nutrition Facts

• Top Ice: No • Odor Sensitive: No

Serving Size: 1 cup Amount Per Serving Calories 22

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 34mg Total Carbohydrates 4g Dietary Fiber 2g Sugars 1g Protein 2g

Source: PMA & USDA | www.freshpoint.com

1% 3% 8%

Potassium 332mg

4% 7%

Vitamin A 36% Calcium 8%

Vitamin C 106% Iron 21%

*Percent Daily Values are based on a 2,000-calorie diet.

Herb,

Rosemary • •

Purchasing Specifications Availability:

Storage/Handling

Year round

• Exposure to light: Avoid prolonged exposure to light because even a small amount of exposure can cause potatoes to turn green.

Growing Regions: Mexico, USA

Receiving Information: Spicy, strong, pine-like and sometimes sweet, rosemary pairs with beef, pork, lamb, fish and veal dishes. Must be cooked at least 10 minutes for flavor.

• Optimum Temp (F): 32 - 32F 0.0 - 0.0 C • Optimum Humidity: 90 - 95 %

• •

• • •

Outside Coloring: Dark green pine needle-like leaves Shape: Long stem with thin upright linear pine needlelike leaves. Scientific Name: Rosemarinus officinalis. Usage: Rosemary is a versatile, aromatic herb and is used in a wide variety of dishes including fruit salads, soups, vegetables, meats (especially lamb), fish, eggs, stuffings, dressings, and even desserts. It is good in scones, breads and biscuits. Flesh Description: Small pine-needle-like tough leaves; small, delicate blue flowers. Taste: Strong, bittersweet, slightly piney flavor with camphor notes. Skin Texture: The leaves are miniature pine needles; tough smooth surface.

• Storage Life (Days): 14 - 21 • Ethylene Producer: No • Ethylene Sensitive: No

Nutrition Facts

• Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No

Serving Size: 1 teaspoon Amount Per Serving Calories 1

% Daily Value*

• Top Ice: No • Odor Sensitive: No

Source: PMA & USDA | www.freshpoint.com

Fat Calories

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 0mg Total Carbohydrates 0g Dietary Fiber 0g Sugars 0 g Protein 0 g

0% 0% 0% 0% 0%

Potassium 5 mg

0% 0%

Vitamin A 0% Calcium 0%

Vitamin C 0% Iron 0%

*Percent Daily Values are based on a 2,000-calorie diet.

Herb,

Sage •

Sage is a natural salt substitute, and it cuts down the richness of game and fatty meats. Sage has an assertive, warm but slightly bitter taste.

Purchasing Specifications Availability: Year round

Growing Regions: Mexico, USA

Receiving Information: • Optimum Temp (F): 32 - 32F 0.0 - 0.0 C • Optimum Humidity: 90 - 95 % • Storage Life (Days): 14 - 21 • Ethylene Producer: No • Ethelyne Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: No

Source: PMA & USDA | www.freshpoint.com

Nutrition Facts Serving Size: 1 teaspoon Amount Per Serving Calories 2

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 0mg Total Carbohydrates 0g Dietary Fiber 0g Sugars 0g Protein 0g

0% 0% 0%

Potassium 7mg

0% 0%

Vitamin A 0% Calcium 1%

Vitamin C 0% Iron 1%

*Percent Daily Values are based on a 2,000-calorie diet.

Herb,

Thyme •

Thyme is used as a spicy, clove-like addition to Creole and Cajun dishes and to season meat or poultry stuffing.

Purchasing Specifications Availability: Year round

Growing Regions: Mexico, USA

Storage/Handling • Optimum Temp (F): 32 - 32F 0.0 - 0.0 C • Optimum Humidity: 90 - 95 % • Storage Life (Days): 14 - 21 • Ethylene Producer: No

Nutrition Facts

• Ethelyne Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No

Serving Size: 1 teaspoon Amount Per Serving Calories 1

• Mist: No • Top Ice: No • Odor Sensitive: No

Source: PMA & USDA | www.freshpoint.com

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 0mg Total Carbohydrates 0g Dietary Fiber 0g Sugars 0 g Protein 0 g

0% 0% 0% 0% 0%

Potassium 5 mg

0% 0%

Vitamin A 0% Calcium 0%

Vitamin C 0% Iron 0%

*Percent Daily Values are based on a 2,000-calorie diet.

Kale • •

Purchasing Specifications Availability:

Storage/Handling

Year round

• Optimum Temp (F): 32 - 32F 0.0 - 0.0 C

Growing Regions: USA

• Optimum Humidity: 95 - 100 % • Ethylene Producer: No

• Selection: Choose dark colored kale bunches with small to medium leaves. Avoid brown or yellow leaves.

• Ethelyne Sensitive: Yes

• Store: Store kale in a plastic bag in the coldest part of the fridge for 3-5 days.

• Ripens After Harvest: No

Source: PMA & USDA | www.freshpoint.com

• •

•

• Storage Life (Days): 1 - 14

Receiving Information:

• Wilting: Kale is susceptible to wilting if it is stored in an area with low humidity or exposed to drafts. Maintain storage conditions of 3236 degrees F/0-2 degrees C and a humidity level of 90-98%. Keep kale away from drafts.

• •

• Water Sprinkle: Yes

• •

Size:14in. Phytochemical: Beta-carotene, Lutein, Quercetins, Sulphoraphane, and Indoles. Flesh Description: Curly edged leaves. Usage: Greens can be enjoyed boiled, steamed, stirfried or fresh in salads or sandwiches. Skin Texture: Hearty leaf. Shape: Low, short-stemmed plant that reaches about one foot in height and two feet in girth with curly fringed leaves. Taste: Never bitter, this kale variety has a sweet, fullbodied flavor as a cooked vegetable. Color: Ranges from spruce green to bluish to grayish green. Variety AKA/Synonyms: True Kale, Curly-Leaved Kale, Curly Greens, Borecole.

• Odor Producer: No • Mist: Yes

Nutrition Facts

• Top Ice: Yes • Odor Sensitive: No

Serving Size: 1 cup chopped Amount Per Serving Calories 33

Fat Calories % Daily Value*

Total Fat 1g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 25mg Total Carbohydrates 6g Dietary Fiber 1g Sugars 0g Protein 3g

0% 0% 1% 5% 5%

Potassium 329mg

6% 7%

Vitamin A 48% Calcium 10%

Vitamin C 107% Iron 5%

*Percent Daily Values are based on a 2,000-calorie diet.

Lettuce,

Boston Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 34 - 36F 1.1 - 2.2 C

Growing Regions: USA

• Storage Life (Days): 14 - 21 • Ethylene Producer: No

• Selection: Consumers should choose lettuce heads that are compact and heavy for their size with no signs of browning. When choosing lettuce, shoppers should look for heads that have crisp leaves showing no signs of wilting.

• Ethylene Sensitive: No

• Bagged salads: For bagged salads, leave the lettuce in the package in which it came, but expel air and keep the bag closed after opening.

• Odor Sensitive: No

• Washing: Wash lettuce thoroughly and let dry just before using.

Source: PMA & USDA | www.freshpoint.com

Usage: Good for salads Outside Coloring: Green Variety AKA/Synonyms: Limestone, Butter, Boston Taste: Mild, buttery flavor Phytochemical: Quercetins Skin Texture: Round, cup-shaped, loose head Flesh Description: Smooth and soft texture

• Optimum Humidity: 90 - 100 %

Receiving Information:

• Refrigeration: Immediately place all lettuce and bagged salads in the refrigerator when you get home.

• • • • • • •

• Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No

Nutrition Facts

• Top Ice: No Serving Size: 1 cup, shredded or chopped Amount Per Serving Calories 7

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 3mg Total Carbohydrates 1g Dietary Fiber 1g Sugars 1g Protein 1g

0% 0% 0% 1% 2%

Potassium 131mg

2% 3%

Vitamin A 13% Calcium 2%

Vitamin C 3% Iron 4%

Lettuce,

Green Leaf • •

Purchasing Specifications Availability: Year round

Storage/Handling:

Growing Regions:

• Optimum Temp (F): 34 - 36F 1.1 - 2.2 C

Mexico, USA

Receiving Information: • Selection: Consumers should choose lettuce heads that are compact and heavy for their size with no signs of browning. When choosing lettuce, shoppers should look for heads that have crisp leaves showing no signs of wilting. • Bagged salads: For bagged salads, leave the lettuce in the package in which it came, but expel air and keep the bag closed after opening. • Refrigeration: Immediately place all lettuce and bagged salads in the refrigerator when you get home. • Washing: Wash lettuce thoroughly and let dry just before using.

Source: PMA & USDA | www.freshpoint.com

• • •

Usage: Good for salads and on sandwiches. Flesh Description: Leaves are curly or crumpled and crisp Shape: Loose head with elongated v-shaped leaves joined at the stem Outside Coloring: Medium to dark green with nearly white ribs or veins Taste: Somewhat of a buttery, fairly sweet taste

• Optimum Humidity: 90 - 100 % • Storage Life (Days): 14 - 21 • Ethylene Producer: No • Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No

Nutrition Facts

• Mist: No • Top Ice: No • Odor Sensitive: No

Serving Size: 1 cup Amount Per Serving Calories 8

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 7mg Total Carbohydrates 1g Dietary Fiber 1g Sugars 1g Protein 1g

0% 0% 0% 1% 3%

Potassium 103mg

1% 2%

Vitamin A 18% Calcium 2%

Vitamin C 8% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Lettuce,

Iceberg •

Purchasing Specifications Availability: Year round

Storage/Handling:

Growing Regions:

• Optimum Temp (F): 34 - 36F 1.1 - 2.2 C

Mexico, USA

Receiving Information: • Selection: Consumers should choose iceberg lettuce heads that are compact and heavy for their size with no signs of browning. When choosing lettuce, shoppers should look for heads that have crisp leaves showing no signs of wilting. • Bagged salads: For bagged salads, leave the lettuce in the package in which it came, but expel air and keep the bag closed after opening. • Refrigeration: Immediately place all lettuce and bagged salads in the refrigerator when you get home. • Washing: Wash lettuce thoroughly and let dry just before using.

Source: PMA & USDA | www.freshpoint.com

• • • • • •

Shape: Cabbage-like head, tightly packed rounded leaves. Usage: Good for salads and on sandwiches. Phytochemical: Quercetins. Skin Texture: Smooth. Flesh Description: Very crispy texture, white to pale green leaves. Taste: Very mild flavor. Color: White to pale or light green.

• Optimum Humidity: 90 - 100 % • Storage Life (Days): 14 - 21 • Ethylene Producer: No • Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No

Nutrition Facts

• Mist: No • Top Ice: No • Odor Sensitive: No

Serving Size: 1 cup, shredded or chopped Amount Per Serving Calories 8

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 6mg Total Carbohydrates 2g Dietary Fiber 1g Sugars 1g Protein 0g

0% 0% 0% 1% 3%

Potassium 78mg

1% 2%

Vitamin A 2% Calcium 1%

Vitamin C 2% Iron 1%

Lettuce,

Spring Mix • •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 32F 0.0 C

Growing Regions: USA

• Optimum Humidity: 90 - 95 % • Storage Life (Days): 10 - 14

Receiving Information:

• Ethylene Producer: No

• Selection: Consumers should choose greens that look crisp and fresh. Avoid wilted or browning leaves. A little dirt on the leaves is OK.

• Ethylene Sensitive: Yes

• Use: Greens can be used as a supplement to salads or they can be cooked and eaten as a side dish.

• Mist: Yes

• Taste: Greens come in a wide variety of shapes, sizes and flavors. Most greens have a mild taste, but they range from bitter to sweet.

•

• Health: Leafy greens are a source of vitamin A, which contributes to eye and skin health.

Source: PMA & USDA | www.freshpoint.com

• • •

• Water Sprinkle: Yes

• • •

Outside Coloring: Colors vary from light to dark green and red Usage: Mesclun salad mix is favored in many restaurants for its versatility--both in color and texture. It can be combined with other ingredients such as toasted nuts and seeds, edible flowers and diced vegetables and tossed with a light dressing. It makes a l Taste: Mixture of sweet, spicy and bitter flavors Skin Texture: Mixture of textures of young salad greens Shape: Small sprout-like; tiny leaves have exactly the same look and shape as the mature leaves Size: Small whole leaves harvested when they are 10cm long or less Flesh Description: Small young whole leaves Size: Varies

• Odor Producer: No • Ripens After Harvest: No

Nutrition Facts

• Top Ice: No • Odor Sensitive: No

Serving Size: 10 oz, mixed greens (spring mix) raw Amount Per Serving Calories 48

Fat Calories % Daily Value*

Total Fat 1 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 82mg Total Carbohydrates 9g Dietary Fiber 6g Sugars 3g Protein 4g

4% 7% 23%

Potassium 824mg

9% 18%

Vitamin A 114% Calcium 14%

Vitamin C 60% Iron 18%

Lettuce,

Spring Mix • •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 32F 0.0 C

Growing Regions: USA

• Optimum Humidity: 90 - 95 % • Storage Life (Days): 10 - 14

Receiving Information:

• Ethylene Producer: No

• Selection: Consumers should choose greens that look crisp and fresh. Avoid wilted or browning leaves. A little dirt on the leaves is OK.

• Ethylene Sensitive: Yes

• Use: Greens can be used as a supplement to salads or they can be cooked and eaten as a side dish.

• Mist: Yes

• Taste: Greens come in a wide variety of shapes, sizes and flavors. Most greens have a mild taste, but they range from bitter to sweet.

•

• Health: Leafy greens are a source of vitamin A, which contributes to eye and skin health.

Source: PMA & USDA | www.freshpoint.com

• • •

• Water Sprinkle: Yes

• • •

• Odor Producer: No • Ripens After Harvest: No

Nutrition Facts

• Top Ice: No • Odor Sensitive: No

Serving Size: 10 oz, mixed greens (spring mix) raw Amount Per Serving Calories 48

Fat Calories % Daily Value*

Total Fat 1 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 82mg Total Carbohydrates 9g Dietary Fiber 6g Sugars 3g Protein 4g

4% 7% 23%

Potassium 824mg

9% 18%

Vitamin A 114% Calcium 14%

Vitamin C 60% Iron 18%

Lettuce,

Red Leaf • •

Purchasing Specifications Availability: Year round

Storage/Handling:

Growing Regions:

• Optimum Temp (F): 34 - 36F 1.1 - 2.2 C

Mexico, USA

Source: PMA & USDA | www.freshpoint.com

• • •

• Optimum Humidity: 90 - 100 % • Storage Life (Days): 14 - 21 • Ethylene Producer: No • Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No

Nutrition Facts

• Mist: No • Top Ice: No • Odor Sensitive: No

Serving Size: 1 cup, Lettuce, green or red Amount Per Serving Calories 8

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 7mg Total Carbohydrates 1g Dietary Fiber 1g Sugars 1g Protein 1g

0% 0% 0% 1% 3%

Potassium 103mg

1% 2%

Vitamin A 18% Calcium 2%

Vitamin C 8% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Lettuce,

Romaine • • •

Purchasing Specifications Availability:

•

Year round

Storage/Handling:

Growing Regions:

• Optimum Temp (F): 34 - 36F 1.1 - 2.2 C

Mexico, USA

Source: PMA & USDA | www.freshpoint.com

•

• •

Taste: Fairly sharp taste; somewhat nutty. Usage: Good for salads. Outside Coloring: Green at the center and red on the edges. Shape: Head has flat, elongated leaves, rounded at top. Flesh Description: Leaves are coarse and firmer than other types of lettuces with snappy texture. Phytochemical: Quercetins. Skin Texture: Smooth.

• Optimum Humidity: 90 - 100 % • Storage Life (Days): 14 - 21 • Ethylene Producer: No • Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No

Nutrition Facts

• Mist: No • Top Ice: No • Odor Sensitive: No

Serving Size: 1 cup Amount Per Serving Calories 6

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 8mg Total Carbohydrates 1g Dietary Fiber 1g Sugars 0g Protein 0g

0% 0% 0% 1% 4%

Potassium 98mg

1% 2%

Vitamin A 12% Calcium 2%

Vitamin C 7% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Mango Purchasing Specifications Availability: Year round

Growing Regions: Brazil, Colombia, Costa Rica, Dominican Republic, Ecuador, Guatemala, Haiti, Mexico, Nicaragua, Peru, USA

Receiving Information: • Selection: Look for mangoes that are slightly soft and have a definite aroma. Stay away from mangoes that have sap on the skin.

• Pitting or gray discoloration of skin; uneven ripening: Indication of chill injury which also results in poor flavor - do not store mangoes below 50 degrees F/10 degrees C.

• • • • • •

Phytochemical: Beta-carotene. Scientific Name: Mangifera indica. Skin Texture: Smooth. Taste: Sweet flavor. Outside Color: Varies. Use: Mangoes can be eaten as a snack, as an addition to salads and salsas or cooked as a sweet addition to meat dishes.

• Optimum Temp (F): 55F 12.8 C • Optimum Humidity: 90 - 95 % • Storage Life (Days): 7 - 14 • Ethylene Producer: Yes • Ethylene Sensitive: No

Nutrition Facts

• Water Sprinkle: No • Odor Producer: No

Serving Size: 1 cup sliced

Storage/Handling:

• Ripens After Harvest: No

Amount Per Serving

• Accelerated softening or ripening of fruit: Indication of ethylene exposure - keep unripe mangoes away from ethylene-producing produce and ripening rooms.

• Mist: No

Calories 107

Source: PMA & USDA | www.freshpoint.com

• Top Ice: No • Odor Sensitive: No

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 3 mg Total Carbohydrates 28 g Dietary Fiber 3 g Sugars 24 g Protein 1 g

0% 22% 12%

Potassium 257 mg

2% 5%

Vitamin A 9% Calcium 2%

Vitamin C 61% Iron 1%

*Percent Daily Values are based on a 2,000-calorie diet.

Melon,

Cantaloupe Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 36 - 41F 2.2 - 5.0 C

Growing Regions: Canada, Chile, Costa Rica, Dominican Republic, Guatemala, Honduras, Mexico, Nicaragua, USA

Receiving Information: • Selection: Choose a cantaloupe that has a sweet aroma and is firm to the touch. Avoid melons with noticeable soft spots. • Preparation: Melons are usually served slightly chilled with just a squeeze of lemon or lime juice. They can also be eaten plain, used in salads, and make terrific, healthy desserts. • Ripeness: Since most melons are sold slightly under-ripe, they need to be purchased a few days before they are to be eaten so they can develop maximum flavor. • Cleaning: To prevent bacteria on the melon netting from passing through to the flesh, wash melons with potable water; clean and sanitize the cutting area and utensil; hold cut product at 47 degrees F/7 degrees C or lower.

Source: PMA & USDA | www.freshpoint.com

• Optimum Humidity: 90 - 95 %

• • • • • • • • •

Outside Coloring: Beige and green. Phytochemical: Beta-carotene. Scientific Name: Cucumis melo. Usage: Excellent for eating out of hand,sorbets, and fruit salads. Variety AKA/Synonyms: Muskmelon. Skin Texture: Rough. Shape: Round to oblong. Flesh Description: Sweet, soft, juicy flesh ranging in color from light orange to salmon. Taste: Sweet, very flavorful when ripe.

• Storage Life (Days): 10 - 14 • Ethylene Producer: Yes • Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No

Nutrition Facts

• Top Ice: No • Odor Sensitive: No • Bruising: Bruising may result form rough handling - keep handling to a minimum; do not drop containers on floor. • Deterioration of flesh: Flesh may begin to deteriorate if ripe cantaloupe is exposed to extreme fluctuations in temperature - keep storage temperature constant. • Pitting; rind decay: Indication of chill injury - do not store cantaloupe below 30 degrees F/-1 degree C.

Serving Size: 1 medium wedge (1/8 medium melon) Amount Per Serving Calories 23

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 11mg Total Carbohydrates 6g Dietary Fiber 1g Sugars 5g Protein 1g

0% 0% 0% 4% 2%

Potassium 184mg

1% 4%

Vitamin A 17% Calcium 1%

Vitamin C 34% Iron 1%

Melon,

Honeydew • •

Purchasing Specifications Availability:

• Ethylene Sensitive: Yes

Year round

• Water Sprinkle: No

Growing Regions: Mexico, USA

• Odor Producer: No • Ripens After Harvest: Yes • Mist: No

Receiving Information:

• Top Ice: No

• Selection: Look for honeydew that have a waxy feel and a smooth, spherical shape. Honeydew should be heavy for their size.

• Odor Sensitive: No

• Preparation: Melons are usually served slightly chilled with just a squeeze of lemon or lime juice. They can also be eaten plain, used in salads, and make terrific, healthy desserts. • Ripeness: Since most melons are sold slightly under-ripe, they need to be purchased a few days before they are to be eaten so they can develop maximum flavor.

Storage/Handling: • Optimum Temp (F): 45 - 50F 7.2 - 10.0 C • Optimum Humidity: 90 - 95 % • Storage Life (Days): 14 - 21 • Ethylene Producer: No

Source: PMA & USDA | www.freshpoint.com

• • • • • •

Scientific Name: Cucumis melo. Usage: Dessert melon; excellent as a chilled summer fruit soup; served on fruit platters, in fruit salads; made into sorbets and juiced. Color: Green - yellow. Taste: Juicy, sweet flesh. Shape: Round to slightly oval shape. Skin Texture: Smooth and firm. Flesh Description: Thick, juicy sweet pale green flesh. Variety AKA/Synonyms: Winter melon.

• Bruising: • Honeydew melons may bruise if handled roughly. Handle melons with care; do not drop shipping containers on the floor. • Decay; flesh softening; off flavor: Indication of age or product that was held for an extended period of time. These symptoms may not appear until after honeydew is taken our of storage and held at room temperature. Inspect honeydews carefully and use ripe product shortly after receiving. • Pitted rind; reddish-tan discoloration of flesh; failure to ripen: Indication of chill injury - do not store honeydews below 45 degrees F/7 degrees C.

Nutrition Facts Serving Size: 1 wedge (1/8 melon) Amount Per Serving Calories 45

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 23mg Total Carbohydrates 11g Dietary Fiber 1g Sugars 10g Protein 1g

0% 0% 1% 9% 4%

Potassium 285mg

1% 6%

Vitamin A 1% Calcium 1%

Vitamin C 30% Iron 1%

*Percent Daily Values are based on a 2,000-calorie diet.

Melon,

Watermelon • •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 50 - 60F 10.0 - 15.6 C

Growing Regions: Canada, Costa Rica, Dominican Republic, Guatemala, Honduras, Mexico, Nicaragua, Panama, USA

Receiving Information: • Preparation: Melons are usually

served slightly chilled with just a squeeze of lemon or lime juice. They can also be eaten plain, used in salads, and make terrific, healthy desserts.

• Selection: Shoppers should

look for watermelon that is firm, heavy for its size and shows no signs of decay.

• Ripeness: Since most melons

are sold slightly under-ripe, they need to be purchased a few days before they are to be eaten so they can develop maximum flavor.

• Health: Watermelon’s red color

is caused by lycopene, a carotenoid pigment that is believed to be a powerful antioxidant that helps fight cancer and other diseases.

Source: PMA & USDA | www.freshpoint.com

• Optimum Humidity: 90 - 90 % • Storage Life (Days): 14 - 21 • Ethylene Producer: No • Ethelyne Sensitive: No

• • • • • • •

Scientific Name: Citrullus lanatus. Usage: eaten fresh (cubed, sliced, etc.), also used to flavor summer drinks and smoothies; often used in fruit salads. Watermelon rinds are also edible, and sometimes used as a vegetable. In China, they are stir-fried, stewed, or more often pickled. Outside Coloring: green and yellow or cream. Shape: round to oblong. Size: sizes of these melons can range from ten to twenty-five pounds. Skin Texture: smooth with thick skin/rind. Flesh Description: very crisp, juicy, sweet pink-red flesh Taste: very sweet and refreshing. Size: up to 24” long large.

• Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No

Nutrition Facts

• Top Ice: No • Odor Sensitive: No • Unripe: If you feel that your watermelon is not ripe, holding product at room temperature can improve flavor and coloring. • Mealy or soft flesh: Indication of ethylene exposure - keep watermelon separated from ethyleneproducing produce. Do not store near ripening rooms. • Pitting of rind; off flavor; loss of color: Indication of chill injury do not store watermelon below 41 degrees F/5 degrees C.

Serving Size: 1 cup diced Amount Per Serving Calories 46

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 2mg Total Carbohydrates 11g Dietary Fiber 1g Sugars 9g Protein 1g

0% 9% 2%

Potassium 170 mg

2% 4%

Vitamin A 6% Calcium 1%

Vitamin C 16% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Mushroom,

Crimini • • •

Purchasing Specifications Availability:

• Storage Life (Days): 5 - 14

Year round

• Ethylene Producer: No

Growing Regions: USA

• Ethylene Sensitive: No • Odor Producer: No • Ripens After Harvest: No

• Selection: Consumers should look for mushrooms that are wellformed and are free of slime or decay.

• Mist: No

• Washing: Don’t wash mushrooms before storing them because if mushrooms absorb excess water they will soften. When ready to use, quickly rinse in cool water and drain. Shake gently to remove excess water and pat dry.

• Dehydration; general deterioration: Fresh mushrooms may exhibit dehydration or general deterioration if they are stored in an area with low humidity - maintain humidity level of 90-98%.

Storage/Handling: • Optimum Temp (F): 34 - 36F 1.1 - 2.2 C • Optimum Humidity: 85 - 90 %

Source: PMA & USDA | www.freshpoint.com

•

• Water Sprinkle: No

Receiving Information:

• Storage: Keep mushrooms in the original packaging until ready to use. Once opened store unwashed fresh mushrooms in a brown paper bag in the refrigerator. Fresh, raw mushrooms should never be frozen.

• •

Size: 1-2.5 inches. Color: Brown cap stem, with darker brown gills. Variety AKA/Synonyms: Crimini mushroom, Italian brown, Swiss Brown, Roman Brown, Honey Brown, Brown mushroom. Shape: Dome-shaped cap and generally plump. Flesh Description: Flesh is firmer than the white button, and white-brownish in color. Usage: Same use as the white variety; good sliced raw in salads or cooked in sauces, casseroles, or as a side dish. Skin Texture: Smooth, dry cap. Taste: Taste is earthy and richer than the white variety and a bit more intense.

• Top Ice: No • Odor Sensitive: Yes

• Bruising: Rough handling may cause bruising of mushrooms. Keep handling to a minimum. Do not stack heavy produce on top of fresh mushrooms. • Dark spotting; slimy texture: Indication of improper storage conditions - maintain storage temperature of 32-36 degrees F/0-2 degrees C. Do not sprinkle mushrooms with water or place in plastic bags.

Nutrition Facts Serving Size: 1 cup pieces or slices Amount Per Serving Calories 15

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 2g Dietary Fiber 1g Sugars 1g Protein 2g

0% 2% 3%

Potassium 223mg

5% 5%

Vitamin A 0% Calcium 0%

Vitamin C 2% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Mushroom,

Oyster

• •

Purchasing Specifications Availability:

• Storage Life (Days): 5 - 14

Year round

• Ethylene Producer: No

Growing Regions: Canada, USA

• Ethylene Sensitive: No • Odor Producer: No • Ripens After Harvest: No

• Selection: Consumers should look for mushrooms that are wellformed and are free of slime or decay.

• Mist: No

• Dehydration; general deterioration: Fresh mushrooms may exhibit dehydration or general deterioration if they are stored in an area with low humidity - maintain humidity level of 90-98%.

Storage/Handling: • Optimum Temp (F): 34 - 36F 1.1 - 2.2 C • Optimum Humidity: 85 - 90 %

Source: PMA & USDA | www.freshpoint.com

• •

•

• Water Sprinkle: No

Receiving Information:

•

Size: 2-8in. Usage: Excellent substitute for seafood dishes, in stirfries, sauteed as a vegetable dish, baked or grilled. Taste: Seafood taste, similar to an oyster; odor is pleasant, similar to anise. Skin Texture: Smooth. Flesh Description: Soft, chewy texture and a seafoodlike flavor. Use seasonings suitable for seafood for a mock seafood effect. Shape: Typically, the caps are large and in a semicircle; the stems are short and rarely visible under the caps. Outside Coloring: White - beige.

• Top Ice: No • Odor Sensitive: Yes

Nutrition Facts Serving Size: 1 cup pieces or slices Amount Per Serving Calories 15

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 2g Dietary Fiber 1g Sugars 1g Protein 2g

0% 2% 3%

Potassium 223mg

5% 5%

Vitamin A 0% Calcium 0%

Vitamin C 2% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Mushroom,

Portabella • •

Purchasing Specifications Availability: Year round

Growing Regions: USA

Receiving Information: • Selection: Consumers should look for mushrooms that are well-formed and are free of slime or decay. • Washing: Don’t wash mushrooms before storing them because if mushrooms absorb excess water they will soften. When ready to use, quickly rinse in cool water and drain. Shake gently to remove excess water and pat dry.

Nutrition Facts Serving Size: 1 cup diced Amount Per Serving

• Ethylene Producer: No

Calories 19

• Ethylene Sensitive: No

Storage/Handling: • Storage: Keep mushrooms in the original packaging until ready to use. Once opened store unwashed fresh mushrooms in a brown paper bag in the refrigerator. Fresh, raw mushrooms should never be frozen.

• Odor Producer: No

Source: PMA & USDA | www.freshpoint.com

• • •

• Storage Life (Days): 5 - 14

• Water Sprinkle: No

• Dehydration; general deterioration: Fresh mushrooms may exhibit dehydration or general deterioration if they are stored in an area with low humidity - maintain humidity level of 90-98%.

• •

Outside Coloring: Brown - dark brown. Usage: Grilled, roasted or quickly sauteed, Portabella mushrooms can stand in for everything from T-bones to burgers. Quickly sauteed, they also add flavor to pastas, pizzas, salads, and soups. Flesh Description: Meat-like texture. Variety AKA/Synonyms: Portabello, Portobello, Giant Crimini. Taste: Rich, meaty flavor. Shape: Round caps with small, thick stems. Skin Texture: Smooth, tender texture; brown in color.

• Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: Yes

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 8 mg Total Carbohydrates 3 g Dietary Fiber 1g Sugars 2g Protein 2g

0% 3% 4%

Potassium 313mg

4% 7%

Vitamin A 0% Calcium 0%

Vitamin C 3% Iron 1%

*Percent Daily Values are based on a 2,000-calorie diet.

Mushroom,

Shiitake •

Purchasing Specifications Availability: Year round

Growing Regions: USA

Nutrition Facts Serving Size: 1 cup pieces or slices, raw Amount Per Serving

• Ethylene Producer: No

Calories 15

• Ethylene Sensitive: No

• Odor Producer: No

Source: PMA & USDA | www.freshpoint.com

•

• Storage Life (Days): 5 - 14

• Water Sprinkle: No

• Dehydration; general deterioration: Fresh mushrooms may exhibit dehydration or general deterioration if they are stored in an area with low humidity - maintain humidity level of 90-98%.

• • • • •

Variety AKA/Synonyms: Black Forest, Black Mushroom, Black Winter Mushroom, Brown Oak Mushroom, Chinese Black Mushroom, Emperors Mushroom, Golden Oak Mushroom, Oriental Black Mushroom. Outside Coloring: Dark brown - black cap Shape: Large semi-circle cap with a short stem. Flesh Description: Meaty. Taste: Rich, meaty flavor. Usage: Shiitake have many uses in many Asian cuisines. They are delicious fried, grilled, or steamed. Skin Texture: Smooth, soft.

• Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: Yes

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 4 mg Total Carbohydrates 2 g Dietary Fiber 1g Sugars 1g Protein 2g

0% 2% 3%

Potassium 223mg

5% 5%

Vitamin A 0% Calcium 0%

Vitamin C 2% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Mushroom,

White

•

Purchasing Specifications Availability:

• Storage Life (Days): 5 - 14

Year round

• Ethylene Producer: No

Growing Regions: Canada, USA

• Ethylene Sensitive: No

• Selection: Consumers should look for mushrooms that are wellformed and are free of slime or decay.

• Mist: No

• Dehydration; general deterioration: Fresh mushrooms may exhibit dehydration or general deterioration if they are stored in an area with low humidity - maintain humidity level of 90-98%.

• Optimum Temp (F): 34 - 36F 1.1 - 2.2 C • Optimum Humidity: 85 - 90 %

Source: PMA & USDA | www.freshpoint.com

• •

• Odor Producer: No • Ripens After Harvest: No

Storage/Handling:

•

• Water Sprinkle: No

Receiving Information:

• •

Shape: Caps are round, and the stems are long and cylindrical. Taste: Depends on the type of marinade. Usage: Excellent on top of salads, grilled, served as a cooked meal, or sauteed. Outside Coloring: Light brown stem with a dark brown cap. Flesh Description: Once marinated, the mushrooms become tender and soft. Skin Texture: Smooth.

• Top Ice: No • Odor Sensitive: Yes

Nutrition Facts Serving Size: 1 cup pieces or slices Amount Per Serving Calories 15

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 2g Dietary Fiber 1g Sugars 1g Protein 2g

0% 2% 3%

Potassium 223mg

5% 5%

Vitamin A 0% Calcium 0%

Vitamin C 2% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Nectarine Purchasing Specifications Availability: Year round - (gap in November)

Growing Regions: Chile, USA

Receiving Information: • Selection: Shoppers should look for nectarines that are free of brown spots and that give slightly when squeezed. • Usage: Nectarines are most often eaten as a snack but can be added to salads and even grilled.

• Flesh browning; lack of juice; poor flavor; failure to ripen: Indication of chill injury. To ripen nectarines, store at 55-70 degrees F/13-21 degrees C. Otherwise, store ripe fruit at 3236 degrees F/0-2 degrees C. • Shriveling: Nectarines may lose moisture and shrivel if they are exposed to drafts - keep nectarines at a relative humidity of 85-95% during transport and storage. • Optimum Temp (F): 31 - 32F -0.6 - 0.0 C

Storage/Handling:

• Optimum Humidity: 90 - 95 %

• Ripening: Hold nectarines at room temperature for 2 to 3 days to ensure the ripening process is complete.

• Storage Life (Days): 14 - 21

• Bruised skin or flesh: Nectarines may bruise from rough handling - keep handling to a minimum; do not drop shipping containers on the floor.

• Water Sprinkle: No

• Flesh breakdown: Indication of freeze injury. Flesh breakdown does not appear until after fruit thaws. Do not store nectarines below 30 degrees F/-1 degree C.

Source: PMA & USDA | www.freshpoint.com

• Ethylene Producer: No • Ethelyne Sensitive: No • Odor Producer: No • Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: No

• • • • • • • • •

Taste: Delicate, semi-acid flavor, fragrant and aromatic. Skin Texture: Firm and smooth Usage: Good for eating fresh. Scientific Name: Prunus persica Shape: Round Outside Coloring: Yellow with a bright red blush Flesh Description: Yellow, white or orange colored firm, sweet, juicy flesh with creamy texture Size: Medium Health: Nectarines contain many antioxidants that are thought to help prevent macular degeneration, cancer and can help improve heart health.

Nutrition Facts Serving Size: 1 medium (2-1/2” across) Amount Per Serving Calories 60

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 14g Dietary Fiber 2g Sugars 11g Protein 1g

0% 11% 9%

Potassium 273mg

3% 6%

Vitamin A 3% Calcium 1%

Vitamin C 10% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Okra • •

Purchasing Specifications Availability:

• Odor Sensitive: No

Year round

• Black discoloration: Okra is very susceptible to bruising and will turn black - keep handling to a minimum; do not drop shipping containers on the floor.

Growing Regions: Chile, Guatemala, Honduras, Mexico, Nicaragua, USA

Receiving Information: • Selection: Consumers should

look for bright green pods. Choose okra that is firm to the touch. Avoid soft or shriveled pods.

• Storage: Okra needs to be

handled carefully as it can easily bruise and deteriorate. Do not ice or sprinkle product.

Storage/Handling: • Optimum Temp (F): 43 - 45F 6.1 - 7.2 C • Optimum Humidity: 85 - 95 % • Storage Life (Days): 7 - 10 • Ethylene Producer: No • Ethelyne Sensitive: Yes • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No • Top Ice: No

Source: PMA & USDA | www.freshpoint.com

• •

Scientific Name: Abelmoschus esculentus. Health: Okra contains folate, which has been shown to help reduce neural tube birth defects. Taste: Okra has a distinct, slightly sweet taste when cooked. Usage: Okra is most often eaten as a side dish or in gumbo.

• Pitting; discoloration; watersoaked spots; decay:Indication of chill injury - do not store okra below 45 degrees F/7 degrees C. • Yellowing; loss of green color: Indication of ethylene exposure - keep okra away from ethyleneproducing produce and ripening rooms. • Shriveling: Indication of exposure to low humidity - maintain humidity level of 85-95%. • Yellow discoloration; tough texture; rapid decay: Indication of storage at high temperatures - maintain short-term storage temperature of 45-50 degrees F/7-10 degrees C. Display okra soon after receiving.

Nutrition Facts Serving Size: 1 cup Okra, fresh, cooked (no salt or fat added) Amount Per Serving Calories 35

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 10mg Total Carbohydrates 7g Dietary Fiber 4g Sugars 4g Protein 3g

0% 6% 16%

Potassium 214mg

6% 5%

Vitamin A 3% Calcium 12%

Vitamin C 35% Iron 2%

Onion,

Green • •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 32F 0.0 C

Growing Regions: Mexico, USA

•

Scientific Name: Allium spp. Health: Green onions are high in vitamin C, which is an antioxidant that has been shown to be helpful in preventing cancer. Taste: Green onions have a mild, tangy flavor.

• Optimum Humidity: 95 - 100 % • Storage Life (Days): 7 - 10

Receiving Information:

• Ethylene Producer: No

• Selection: Consumers should choose green onions that have a deep green color and are free of shriveling or decay. Avoid onions with slimy roots.

• Ethylene Sensitive: No

• Usage: Green onions are a popular addition to salads, soups and as a flavoring in meat dishes.

• Odor-producer: Do not store or transport odor-sensitive items with commodities that produce odors. Green onions produce odors that will be absorbed by corn, figs, grapes, mushrooms and rhubarb.

• Water Sprinkle: No • Slimy roots: Shows signs of bad/ lost product.

Nutrition Facts Serving Size: 1 tablespoon, chopped Amount Per Serving Calories 2

% Daily Value* Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 0g Dietary Fiber 0g Sugars 0g Protein 0g

Source: PMA & USDA | www.freshpoint.com

Fat Calories

0% 0% 0% 0% 1%

Potassium 17mg

0% 0%

Vitamin A 0% Calcium 0%

Vitamin C 2% Iron 0%

*Percent Daily Values are based on a 2,000-calorie diet.

Onion,

• • • •

Purchasing Specifications •

Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 32F 0.0 C

Growing Regions: Dominican Republic, USA

• Optimum Humidity: 95 - 100 % • Storage Life (Days): 7 - 21

Receiving Information:

• Ethylene Producer: No

• Bulbed ends; woody texture: These are indications of age. Choose smaller-size leeks with fairly straight white bases.

• Ethelyne Sensitive: No

• Wilting: Indication of storage in an area with low humidity - maintain a humidity level of 90-98%. • Yellowing; rapid decay: Indication of storage at high temperatures or exposure to ethylene maintain storage temperature of 32-36 degrees F/0-2 degrees C. Keep leeks away from ethyleneproducing produce and ripening rooms.

Source: PMA & USDA | www.freshpoint.com

•

• Water Sprinkle: No

• •

Leek

Scientific Name: Allium ampeloprasum var. porrum Phytochemical: Allium Compounds. Skin Texture: Base is similar in texture to an onion with flat smooth-skinned stalk. Shape: Leeks look like large green onions, with a white onion base and long light green stalk of bundled leaf sheaths. Taste: Milder and sweeter than the common onion, they provide complexity, sweetness and body to a dish. Usage: Primarily used as a soup green in the U.S. although leeks can be cooked in parchment or foil (ovensteamed), poached or steamed whole or in julienne strips. Stir-fried, sauteed and deep-fried leeks have a carmelized onion flavor and chewy texture. Flesh Description: The edible portions are the white onion base and light green stalk. Outside Coloring: White base and green stalks.

• Odor Producer: Yes • Ripens After Harvest: No • Mist: Yes

Nutrition Facts

• Top Ice: No • Odor Sensitive: No • Storage: Crates should be stacked so they will have sufficient air circulation and to keep temperatures at the top and bottom as equal as possible. Leeks should not be kept with figs and grapes because the odor from the leeks may be absorbed by them.

Serving Size: 1 leek Amount Per Serving Calories 54

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 18mg Total Carbohydrates 13g Dietary Fiber 2g Sugars 3g Protein 1g

1% 10% 6%

Potassium 160mg

3% 3%

Vitamin A 11% Calcium 5%

Vitamin C 14% Iron 10%

*Percent Daily Values are based on a 2,000-calorie diet.

Onion,

Red

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 40 - 60F 4.4 - 15.6 C

Growing Regions: Mexico, USA

• Storage Life (Days): 30 - 180 • Ethylene Producer: No

• Selection: Consumers should choose onions that are firm and heavy for their size. Avoid onions with visible decay or soft spots.

• Ethylene Sensitive: No

• Health: Research suggests that eating onions may help prevent bone-density loss and prevent osteoporosis.

• Ripens After Harvest: No

• Water Sprinkle: No • Odor Producer: Yes • Mist: No

Nutrition Facts

• Top Ice: No • Odor Sensitive: Yes • Storage: Consumers can store onions up to two weeks in a cool, dark, well ventilated place. Store onions away from potatoes and discard onions that develop sprouts.

• Avoid decay: Onions can draw moisture from other vegetables that they are stored with. Onions need a dry atmosphere and too much humidity induces decay.

Source: PMA & USDA | www.freshpoint.com

Shape: Bulb-like Usage: Good for eating raw or cooked. Taste: Pungent taste and odor; slightly sweet Phytochemical: Quercetins, Allium compounds Color: Red to purple Skin Texture: Very thin; made up of layers of peels Flesh Description: White flesh that is tinged with red; very juicy

• Optimum Humidity: 65 - 70 %

Receiving Information:

• Refrigeration: Storing uncut sweet onions in the refrigerator can help to extend their shelf life.

• • • • • • •

Serving Size: 1 cup, chopped Amount Per Serving Calories 64

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 6mg Total Carbohydrates 15g Dietary Fiber 3g Sugars 7g Protein 2g

0% 0% 0% 11% 11%

Potassium 897mg

4% 19%

Vitamin A 0% Calcium 4%

Vitamin C 16% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Onion,

Shallot •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Storage: Consumers can store onions up to two weeks in a cool, dark, well ventilated place. Store onions away from potatoes and discard onions that develop sprouts.

Growing Regions: Imports, USA

Receiving Information: • Selection: Consumers should choose onions that are firm and heavy for their size. Avoid onions with visible decay or soft spots. • Health: Research suggests that eating onions may help prevent bone-density loss and prevent osteoporosis. • Refrigeration: Storing uncut sweet onions in the refrigerator can help to extend their shelf life.

• Avoid decay: Onions can draw moisture from other vegetables that they are stored with. Onions need a dry atmosphere and too much humidity induces decay. • Optimum Temp (F): 40 - 60F 4.4 - 15.6 C • Optimum Humidity: 65 - 70 % • Storage Life (Days): 30 - 180 • Ethylene Producer: No

• • • • •

Skin Texture: Composed of layers of small peels. The shallot has much thinner layers and a less tough membrane than the onion. Usage: Good for eating raw and cooking. Shape: Ranges from bulb-shape to pear-shaped. Outside Coloring: Red/brown bulb with green leaves. Taste: Shallots have a distinct, sweeter, more intense, more complex flavor than onions. Flesh Description: Tender, juicy and delicate; red-brown in color.

Nutrition Facts Serving Size: 1 tablespoon, chopped Amount Per Serving Calories 7

• Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: Yes • Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: Yes

Source: PMA & USDA | www.freshpoint.com

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 2 g Dietary Fiber 0g Sugars 1g Protein 0g

0% 0% 0% 1% 1%

Potassium 33mg

1% 1%

Vitamin A 0% Calcium 0%

Vitamin C 1% Iron 1%

*Percent Daily Values are based on a 2,000-calorie diet.

Onion,

Yellow • •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 40 - 60F 4.4 - 15.6 C

Growing Regions: Argentina, Bolivia, Canada, Chile, Colombia, Ecuador, Guatemala, Honduras, Mexico, Nicaragua, Peru, USA

• Optimum Humidity: 65 - 70 % • Storage Life (Days): 30 - 180 • Ethylene Producer: No • Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: Yes • Ripens After Harvest: No • Mist: No

Nutrition Facts

• Avoid decay: Onions can draw moisture from other vegetables that they are stored with. Onions need a dry atmosphere and too much humidity induces decay.

Source: PMA & USDA | www.freshpoint.com

• •

Scientific Name: Allium cepa. Uses: Onions have a variety of uses from topping a sandwich to flavoring a soup to mixing it up in a stir-fry. Phytochemical: Quercetins, Allium Compounds Taste: Traditional bulb onions have a sharp, tangy taste. Sweet varieties offer a sweeter, milder flavor.

Serving Size: 1 cup, chopped Amount Per Serving Calories 64

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 6mg Total Carbohydrates 15g Dietary Fiber 3g Sugars 7g Protein 2g

0% 0% 0% 11% 11%

Potassium 897mg

4% 19%

Vitamin A 0% Calcium 4%

Vitamin C 16% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Peach Purchasing Specifications Availability: Year round

Growing Regions: Chile, Mexico, USA

Receiving Information: • Selection: Consumers should choose peaches that give slightly when squeezed and have sweet aroma. Avoid bruised or moldy peaches.

Storage/Handling: • Storage: Keep ripe peaches in a cool, dry environment. • Ripening: Refrigeration will slow the ripening process. Peaches can be ripened quicker at room temperature (away from sunlight or in a paper bag.)

Indication of storage at high temperatures - store ripe fruit at 32-36 degrees F/0-2 degrees C. Do not hold ripe peaches for extended periods. • Uneven ripening; shriveling; flavor loss: Indication of immature fruit - always inspect peaches carefully after receiving. Greentinged skin may also indicate immaturity. Mature peaches should exhibit a creamy or yellow background skin color. • Bruised skin: Rough handling may cause bruising - handle peaches with care; do not drop shipping containers on the floor.

• •

Nutrition Facts Serving Size: 1 medium (2-2/3” across) Amount Per Serving Calories 59

• Optimum Humidity: 90 - 95 %

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 14g Dietary Fiber 2g Sugars 13g Protein 1g

• Storage Life (Days): 14 - 21 • Ethylene Producer: Yes

• Flesh browning; mealy texture; poor flavor: Indication of chill injury. To ripen peaches, store at 55-70 degrees F/13-21 degrees C. Otherwise, store ripe fruit at 32-36 degrees F/0-2 degrees C for 7 days or less.

• Odor Producer: No

Source: PMA & USDA | www.freshpoint.com

•

Skin Texture: Downy, fuzzy velvety smooth skin Taste: Juicy, delicate flavor Scientific Name: Prunus persica Shape: Round Flesh Description: Sweet, juicy aromatic yellowish or whitish flesh. Some varieties may have a darker red flesh radiating from the pit as the fruit matures and ripens. Usage: Used fresh on top of cereals, yogurt, waffles and pancakes; also in fruit salads, smoothies, shakes, parfaits and baked goods. Also made into jams and marmalades. Can be baked, broiled or grilled. Often a dieter’s staple on cottage cheese. Outside Coloring: Yellow or cream background color with red Size: Medium

• Optimum Temp (F): 32 - 34F 0.0 - 1.1 C

• Flesh breakdown upon thawing: Indication of freeze injury - do not store peaches below 30 degrees F/-1 degree C.

• General deterioration; discoloration of flesh around stone:

• • • • •

• Ethelyne Sensitive: No • Water Sprinkle: No • Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: No

Fat Calories % Daily Value*

0% 11% 9%

Potassium 285mg

3% 6%

Vitamin A 3% Calcium 1%

Vitamin C 13% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Pea,

Snap Purchasing Specifications Availability:

Storage/Handling:

Year round

• Ethylene-sensitive: Do not store or transport peas with ethyleneproducing products.

Growing Regions: Guatemala, Mexico, Peru, USA

Receiving Information: • Usage: Peas can be eaten cooked or raw. They are commonly eaten as a side dish, but they can be added to a cold salad. Sugar snap peas make a great snack.

• • • • • • • •

Variety AKA/Synonyms: Chinese Snow. Shape: Curved, plump, rounded long, green pods. Usage: Good raw and cooked. Outside Coloring: Green. Skin Texture: Smooth. Taste: Sweet, tender, crisp and succulent. Flesh Description: Tender, light green meaty, sweet seeds are like a bean; pods are very crisp, succulent. Health: Peas are an excellent source of folate, which helps to prevent neural tube birth defects.

• Selection: Selection depends on the type of pea, but in general, consumers should look for pods with good color. Pods should have good color and not be shriveled or showing signs of decay. • Optimum Temp (F): 32F 0.0 C • Optimum Humidity: 85 - 90 % • Storage Life (Days): 7 - 10 • Ethylene Producer: No • Ethylene Sensitive: Yes

Nutrition Facts Serving Size: 1 cup, whole, Snow Peas (Sugar Snap Peas), raw Amount Per Serving Calories 26

• Water Sprinkle: Yes • Odor Producer: No • Ripens After Harvest: No • Mist: Yes • Top Ice: No • Odor Sensitive: No

Source: PMA & USDA | www.freshpoint.com

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 3 mg Total Carbohydrates 5 g Dietary Fiber 2g Sugars 3g Protein 2g

0% 4% 7%

Potassium 126mg

4% 3%

Vitamin A 5% Calcium 3%

Vitamin C 50% Iron 7%

*Percent Daily Values are based on a 2,000-calorie diet.

Pea,

Snow •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Ethylene-sensitive: Do not store or transport peas with ethyleneproducing products.

Growing Regions: Guatemala, Mexico, Peru, USA

Receiving Information: • Usage: Peas can be eaten cooked or raw. They are commonly eaten as a side dish, but they can be added to a cold salad. Sugar snap peas make a great snack.

• • • • • •

Taste: Cooked, they taste a bit mushroomy, without sweetness Usage: Good in salads and cooked. Flesh Description: Smooth, green to tan, small to large peas. Cooked, they are smooth and floury. Skin Texture: Smooth. Shape: Somewhat cashew-shaped; plump and slightly curved. Outside Coloring: Yellow-green pods. Health: Peas are an excellent source of folate, which helps to prevent neural tube birth defects.

Nutrition Facts Serving Size: 1 cup, whole, Snow Peas (Sugar Snap Peas), raw Amount Per Serving Calories 26

• Water Sprinkle: Yes • Odor Producer: No • Ripens After Harvest: No • Mist: Yes • Top Ice: No • Odor Sensitive: No

Source: PMA & USDA | www.freshpoint.com

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 3 mg Total Carbohydrates 5 g Dietary Fiber 2g Sugars 3g Protein 2g

0% 4% 7%

Potassium 126mg

4% 3%

Vitamin A 5% Calcium 3%

Vitamin C 50% Iron 7%

*Percent Daily Values are based on a 2,000-calorie diet.

Pepper,

Anaheim Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 45 - 50 degrees F/ 7-10 degrees C

Growing Regions: Mexico, USA

• Optimum Humidity: 85 - 95 % • Ethylene Producer: No

Receiving Information:

• Ethylene Sensitive: Yes

• Good quality peppers should be firm, fresh-looking, and brightly colored. Avoid peppers that appear shriveled, dull-looking, or pitted. Dry lines or striations across the skin indicate a hotter pepper. These lines are not an indication of poor quality.

• Water Sprinkle: No

• Pitting; decay; darkening or seeds: These are indications of chill injury. To prevent chill injury, do not store sweet peppers below 42 degrees F/6 degrees C. • Bruising: Mechanical damage caused by rough handling can result in bruised product. For best quality, handle bell/sweet peppers with care; do not drop shipping containers on the floor.

• • • • • • • •

Size: 6in. Variety AKA/Synonyms: Chile Colorado, long red chile. Outside Coloring: Red. Skin Texture: Smooth. Taste: Sweeter than the green Anaheim. Shape: Tapered. Flesh Description: Tender medium to thick flesh. Usage: The red Anaheim is a very versatile chile, excellent in sauces, as rajas, and stuffed (rellenos). Also good pickled (en escabeche) and grilled. Used as a decorative element in soups and stews. The powdered form is also known as chile Colorado.

• Top Ice: No • Keep chili peppers away from ethylene producing fruits, ripening rooms, and strong drafts.

Nutrition Facts Serving Size: 1 Large Chili Pepper Amount Per Serving Calories 18

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 4 mg Total Carbohydrates 4g Dietary Fiber 1g Sugars 2g Protein 1g

0% 3% 3%

Potassium 149mg

2% 3%

Vitamin A 3% Calcium 1%

Vitamin C 116% Iron 3%

*Percent Daily Values are based on a 2,000-calorie diet. Source: PMA & USDA | www.freshpoint.com

Pepper,

Bell

• •

Purchasing Specifications Availability: Year round

Growing Regions: Imports, USA

Receiving Information: • Grades: U.S. Fancy; U.S. No. 1; U.S. No. 2. Note: not all bell/ sweet peppers are graded. Ungraded peppers are called “unclassified.” Differences between grades are based primarily on external appearance. • Sizes: Small, Medium, Large, Extra Large/Jumbo. • Good quality bell/sweet peppers should be firm, fresh-looking, and brightly colored. Avoid peppers that appear shriveled, dull-looking, or pitted.

• Pitting; decay; darkening or seeds: These are indications of chill injury. To prevent chill injury, do not store sweet peppers below 42 degrees F/6 degrees C.

• • •

• Bruising: Mechanical damage caused by rough handling can result in bruised product. For best quality, handle bell/sweet peppers with care; do not drop shipping containers on the floor.

Storage/Handling: • Optimum Temp (F): 45 - 50 degrees F/ 7-10 degrees C • Optimum Humidity: 85 - 95 % • Ethylene Producer: No • Ethylene Sensitive: No

Nutrition Facts Serving Size: 1 cup chopped, red raw bell/sweet pepper Amount Per Serving Calories 46

Fat Calories % Daily Value*

• Water Sprinkle: No • Top Ice: No

Source: PMA & USDA | www.freshpoint.com

•

Usage: Excellent in salads, grilled, stuffed or cooked into recipes. Flesh Description: Firm, sweet flesh with white membranes and seeds. Shape: Plump, bell-shaped vegetables featuring either three or four lobes. Skin Texture: Smooth, glossy. Taste: Sweet and flavorful. Outside Coloring: Red, Green, Orange or Yellow

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 6mg Total Carbohydrates 9g Dietary Fiber 3g Sugars 6g Protein 1g

0% 7% 13%

Potassium 314 mg

3% 7%

Vitamin A 33% Calcium 1%

Vitamin C 254% Iron 4%

*Percent Daily Values are based on a 2,000-calorie diet.

Pepper,

Habanero • •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 45 - 50 degrees F/ 7-10 degrees C

Growing Regions: Mexico, USA

• Optimum Humidity: 85 - 95 %

•

• •

• Ethylene Producer: No

Receiving Information:

• Ethylene Sensitive: Yes

•

• Water Sprinkle: No

Usage: Mainly used in salsas, chutneys, marinades for seafood, and pickled. It is becoming increasingly popular in the United States as a bottled condiment sauce.

•

Size: 2in. Flesh Description: Crunchy, sweet flesh when ripe, but fiercely hot. Outside Coloring: Dark green to orange, orange-red, or red when fully ripe. Taste: Extremely hot 30 to 50 times hotter than the jalapeno pepper; the ripe habenero is a little sweeter and has a more developed fruitness than the green habanero. Skin Texture: Glossy, smooth. Shape: Lantern-shaped, with a pointed tip.

• Top Ice: No • Storage: Don’t store peppers in direct sunlight or near fruits or vegetables that produce ethylene gas such as apples, avocados, bananas, melons, pears, and tomatoes. • Refrigeration: Keep peppers refrigerated or in a dry, cool place.

Nutrition Facts Serving Size: 1 teaspoon chopped, pepper, hot chili, raw Amount Per Serving Calories 1

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 0g Dietary Fiber 0g Sugars 0g Protein 0g

Source: PMA & USDA | www.freshpoint.com

0% 0% 0%

Potassium 6mg

0% 0%

Vitamin A 0% Calcium 0%

Vitamin C 5% Iron 0%

*Percent Daily Values are based on a 2,000-calorie diet.

Pepper,

Jalapeno •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 45 - 50 degrees F/ 7-10 degrees C

Growing Regions: Mexico, USA

• Optimum Humidity: 85 - 95 % • Ethylene Producer: No

Receiving Information:

• Ethylene Sensitive: Yes

• Water Sprinkle: No

• • • • • •

Small, pointed pepper that ranger in color from brigh green to greenish-black. These peppers are extremely hot and should be used sparingly. May be chopped and used in cooked or uncooked dishes. Size: 2-3in. Flesh Description: Firm, thick flesh. Skin Texture: Glossy, smooth. Taste: Extremely hot. Shape: Oval to long and tapered. Usage: Use it pickled or in salsas, stews, sauces, or tamales. Can also be served as rajas, or roasted for soups.

• Top Ice: No • Keep chili peppers away from ethylene producing fruits, ripening rooms, and strong drafts.

Nutrition Facts Serving Size: 1 Jalapeno Pepper Amount Per Serving Calories 6

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 1g Dietary Fiber 0g Sugars 1g Protein 0g

0% 1% 0%

Potassium 46mg

1% 1%

Vitamin A 1% Calcium 0%

Vitamin C 36% Iron 1%

*Percent Daily Values are based on a 2,000-calorie diet. Source: PMA & USDA | www.freshpoint.com

Pepper,

Poblano •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 45 - 50 degrees F/ 7-10 degrees C

Growing Regions: Mexico, USA

• Optimum Humidity: 85 - 95 % • Ethylene Sensitive: Yes

• Water Sprinkle: No

• Bruising: Mechanical damage caused by rough handling can result in bruised product. For best quality, handle bell/sweet peppers with care; do not drop shipping containers on the floor.

• •

• Ethylene Producer: No

Receiving Information:

• Pitting; decay; darkening or seeds: These are indications of chill injury. To prevent chill injury, do not store sweet peppers below 42 degrees F/6 degrees C.

• • • •

•

May be mistakenly called Pasilla is some markets. Elongated bell papper shape with pointed end; drak green, shiny color. These pepper exhibit a mild to medium-hot flavor and may be used whole for stuffing. Size: 4-5in. Outside Coloring: Dark green, with a purple-black tinge Skin Texture: Glossy, smooth. Taste: Poblanos can be very fiery; roasting gives the poblano a fuller, smoky, more earthy flavor. Shape: Tapering down from the shoulders to a point. Usage: The green poblano is always used cooked or roasted and never eaten raw. Flesh Description: Thick-fleshed.

• Top Ice: No • Keep chili peppers away from ethylene producing fruits, ripening rooms, and strong drafts.

Nutrition Facts Serving Size: 1 Pepper Amount Per Serving Calories 13

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 2mg Total Carbohydrates 3g Dietary Fiber 0g Sugars 2g Protein 1g

0% 2% 0%

Potassium 112mg

1% 2%

Vitamin A 2% Calcium 1%

Vitamin C 69% Iron 1%

*Percent Daily Values are based on a 2,000-calorie diet. Source: PMA & USDA | www.freshpoint.com

Pineapple • •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 45 - 55F 7.2 - 12.8 C

Growing Regions: Costa Rica, Guatemala, Honduras, Mexico, USA

• • • • •

Color: Brown to green scales with green thorns on top Usage: It can be squeezed into juice, sliced on cakes, skewered and grilled, or eaten raw as is or in fruit salads. Shape: Oval. Skin Texture: Rough scales. Taste: Sweet and flavorful. Flesh Description: Sweet, flavorful and tender yellow flesh when ripe. Size: Up to 24” long.

• Optimum Humidity: 85 - 90 % • Storage Life (Days): 14 - 36 • Ethylene Producer: No

Receiving Information:

• Ethylene Sensitive: No

• Selection: Consumers should choose pineapples that are firm to the touch with no visible signs of decay. Pineapples should be heavy for their size and the leaves should be green.

• Water Sprinkle: No

• Health: Pineapple contains the enzyme bromelain, which has been shown to help reduce inflammation. • Usage: Pineapples can be eaten raw or cooked. They are a great addition to salads and stir-frys and work well in baked goods.

• Odor Producer: No • Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: Yes • Dull appearance; water soaked flesh; dark core; rapid decay when removed from storage: Indication of chill injury - do not store pineapples below 45 degrees F/7 degrees C. • Wet boxes: Indication of overripe or damaged fruit. Carefully inspect containers immediately after receiving. Handle pineapples with care; do not drop containers on the floor.

Source: PMA & USDA | www.freshpoint.com

Nutrition Facts Serving Size: 1 cup chunks Amount Per Serving Calories 82

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 2mg Total Carbohydrates 22g Dietary Fiber 2g Sugars 16g Protein 1g

0% 0% 0% 17% 9%

Potassium 180mg

2% 4%

Vitamin A 1% Calcium 2%

Vitamin C 105% Iron 3%

*Percent Daily Values are based on a 2,000-calorie diet.

Plums •

Purchasing Specifications Availability: Year round

Growing Regions: Chile, Guatemala, USA

Receiving Information: • Selection: Consumers should choose plums that have good color and give slightly when squeezed. • Health: Plums contain phenols that can help to prevent and fight cancer. • Taste: Plums have a sweet flavor with a firm texture.

Storage/Handling: • Flesh browning; loss of flavor: Indication of being held for extended periods of time - keep storage time of ripe fruit to a minimum.

Source: PMA & USDA | www.freshpoint.com

• •

Usage: Plums are most often eaten raw as a snack or added to a salad. They can be cooked or grilled and used in baked goods and jams and jellies. Health: Plums contain phenols that can help to prevent and fight cancer. Scientific Name: Prunus domestica

• Flesh browning; mealy texture: Indication of chill injury - do not store unripe plums between 36-46 degrees F/2-8 degrees C. To ripen plums, hold at 55-70 degrees F/13-21 degrees C. Store ripe fruit at 32-36 degrees F/0-2 degrees C. • Optimum Temp (F): 31 - 32F -0.6 - 0.0 C • Optimum Humidity: 90 - 95 % • Storage Life (Days): 14 - 28 • Ethylene Producer: Yes • Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: No

Nutrition Facts Serving Size: 1 plum (2-1/8” across) Amount Per Serving Calories 30

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 1mg Total Carbohydrates 8g Dietary Fiber 1g Sugars 7g Protein 0g

0% 6% 4%

Potassium 104mg

1% 2%

Vitamin A 2% Calcium 0%

Vitamin C 8% Iron 1%

*Percent Daily Values are based on a 2,000-calorie diet.

Potato,

Red

•

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 45 - 50F 7.2 - 10.0 C

Growing Regions: Canada, USA

•

• Storage Life (Days): 1 - 30 • Ethylene Producer: No

• Selection: Consumers should look for potatoes that are solid and heavy for their size. Potatoes with soft spots or wet spots should be avoided.

• Ethylene Sensitive: No

• Cooking: Cook potatoes thoroughly, because they must be cooked to be eaten. Many consumers tend to under cook potatoes.

• Mist: No

• Water Sprinkle: No • Odor Producer: Yes • Ripens After Harvest: No

Nutrition Facts

• Top Ice: No • Odor Sensitive: Yes • Storage: Store potatoes in a dark, cool place in the home. Many consumers store potatoes in the refrigerator. This will cause the starch in potatoes to convert to sugar, which can reduce the flavor profile. Avoid storing potatoes and onions together. Potatoes are odor sensitive. • Exposure to light: Avoid prolonged exposure to light because even a small amount of exposure can cause potatoes to turn green.

Source: PMA & USDA | www.freshpoint.com

•

• Optimum Humidity: 89 - 90 %

Receiving Information:

• Washing: Wash potatoes to remove exterior dirt prior to preparation.

• • •

Usage: Great for making potato salads, scalloped potatoes, au gratin; excellent for baking, broiling, frying and roasting. Not a good candidate for mashing. Outside Coloring: Red. Shape: Round to oval. Taste: Slightly sweet, less starchy than traditional potatoes. Flesh Description: Very soft and tender when cooked; white flesh. Skin Texture: Waxy, thin red skin.

Serving Size: 1 medium (2-1/4” to 3” across) Amount Per Serving Calories 164

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 13mg Total Carbohydrates 37g Dietary Fiber 5g Sugars 2g Protein 4g

0% 0% 1% 29% 19%

Potassium 897mg

9% 19%

Vitamin A 0% Calcium 3%

Vitamin C 56% Iron 9%

Potato,

Russet • •

Purchasing Specifications Availability:

Storage/Handling

Year round

• Optimum Temp (F): 45 - 50F 7.2 - 10.0 C

Growing Regions: Canada, USA

• Optimum Humidity: 89 - 90 % • Storage Life (Days): 1 - 30

Receiving Information:

• Ethylene Producer: No

• Selection: Consumers should look for potatoes that are solid and heavy for their size. Potatoes with soft spots or wet spots should be avoided.

• Ethylene Sensitive: No

• Cooking: Cook potatoes thoroughly, because they must be cooked to be eaten. Many consumers tend to under-cook potatoes.

• Mist: No

• Storage: Store potatoes in a dark, cool place in the home. Many consumers store potatoes in the refrigerator. This will cause the starch in potatoes to convert to sugar, which can reduce the flavor profile. Avoid storing potatoes and onions together. Potatoes are odor sensitive. • Washing: Wash potatoes to remove exterior dirt prior to preparation.

Source: PMA & USDA | www.freshpoint.com

• •

Health: Potatoes are a good source of potassium, which had been shown to help lower blood pressure. Usage: Potatoes are most often eaten cooked. They are usually baked, fried, boiled or grilled. Taste: Potatoes have a neutral, starchy taste. Scientific Name: Solanum tuberosum Linnaeus.

• Water Sprinkle: No • Odor Producer: Yes • Ripens After Harvest: No

Nutrition Facts

• Top Ice: No • Odor Sensitive: Yes • Exposure to light: Avoid prolonged exposure to light because even a small amount of exposure can cause potatoes to turn green.

Serving Size: 1 medium (2-1/4” to 3” across) Amount Per Serving Calories 164

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 13mg Total Carbohydrates 37g Dietary Fiber 5g Sugars 2g Protein 4g

0% 0% 1% 29% 19%

Potassium 897mg

9% 19%

Vitamin A 0% Calcium 3%

Vitamin C 56% Iron 9%

Potato,

Sweet • Phytochemical: Beta-carotene. • Flesh Description: Bright orange flesh. • Shape: Elongated, oblong like a large white potato.

Purchasing Specifications Availability: Year round

Growing Regions: USA

Receiving Information: • Selection: Shoppers should look for sweet potatoes that are firm to the touch and are heavy for their size. Avoid sweet potatoes with soft spots. • Use:Sweet potatoes are most often cooked and eaten as side dishes. They can be baked, boiled or friend and can also be used in some desserts. • Skin discoloration; mold: Indication of exposure to high humidity. For long-term storage beyond 7 days, maintain humidity levels of 85-90% at 55 degrees F/13 degrees C. • Decay; pitting; internal discoloration; had core when potato is cooked: Indication of chill injury - do not store below 54 degrees F/12 degrees C. • Sprouting; pithiness: Indication of storage at high temperatures - store sweet potatoes at 60-65 degrees F/16-18 degrees C.

Source: PMA & USDA | www.freshpoint.com

• Brown flesh discoloration; off flavor when cooked: Indication of ethylene exposure - keep sweet potatoes away from ethyleneproducing produce and ripening rooms.

Storage/Handling • Optimum Temp (F): 55 - 60F 12.8 - 15.6 C • Optimum Humidity: 85 - 90 % • Storage Life (Days): 120 - 280 • Ethylene Producer: No • Ethelyne Sensitive: Yes • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: No

• Scientific Name: Ipomoea batatas. • Outside Coloring: Light tan, orange, and purple. • Usage: Sweet potatoes are delicious simply baked or steamed and served in their jackets or in the traditional candied versions. • Taste: Sweet rich flavor. • Skin Texture: Thin, fairly smooth skin. • Size: Medium. • Health: Sweet potatoes have a high concentration of carotenoids. Carotenoids, including the vitamin A precursor beta carotene, have been found to protect against carcinogens and preserve night vision.

Nutrition Facts Serving Size: 1 medium (5” long) Amount Per Serving Calories 112

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 72 mg Total Carbohydrates 26g Dietary Fiber 4g Sugars 5g Protein 2g

0% 0% 3% 20% 16%

Potassium 438mg

4% 9%

Vitamin A 132% Calcium 4%

Vitamin C 4% Iron 4%

*Percent Daily Values are based on a 2,000-calorie diet.

Potato,

Garnet Yam • Outside Coloring: Brown; red-brown • Usage: Garnets can be used in the same manner as potatoes--they can be mashed, boiled, steamed, baked or fried.

Purchasing Specifications

• Variety AKA/Synonyms: Red Garnet. • Flesh Description: Soft, tender, flavorful when cooked; firm when raw.

Year round

• Taste: Sweet, but the degree of sweetness varies with the cultivar, how they are handled after harvest, and the length of time after harvest.

Storage/Handling

• Skin Texture: Tissue-thin or a bit thick.

• Optimum Temp (F): 55 - 59F 12.8 - 15.0 C

• Shape: Tuber-shaped; some cylindrical; some almost pear-like in shape, bulging in the middle.

Availability:

• Optimum Humidity: 85 - 95 % • Storage Life (Days): 120 - 280 • Ethylene Producer: No • Ethelyne Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: No

Nutrition Facts Serving Size: 1 medium (5” long), Sweet potato (yam), baked (no salt added), peel eaten Amount Per Serving Calories 165

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 53 mg Total Carbohydrates 38g Dietary Fiber 6g Sugars 8g Protein 4g

Source: PMA & USDA | www.freshpoint.com

0% 0% 2% 29% 25%

Potassium 720mg

8% 15%

Vitamin A 155% Calcium 5%

Vitamin C 35% Iron 17%

Potato,

Yukon Gold •

Purchasing Specifications Availability:

Storage/Handling

Year round

• Exposure to light: Avoid prolonged exposure to light because even a small amount of exposure can cause potatoes to turn green.

Growing Regions: Canada, USA

Receiving Information: • Selection: Consumers should look for potatoes that are solid and heavy for their size. Potatoes with soft spots or wet spots should be avoided. • Cooking: Cook potatoes thoroughly, because they must be cooked to be eaten. Many consumers tend to under-cook potatoes. • Storage: Store potatoes in a dark, cool place in the home. Many consumers store potatoes in the refrigerator. This will cause the starch in potatoes to convert to sugar, which can reduce the flavor profile. Avoid storing potatoes and onions together. Potatoes are odor sensitive. • Washing: Wash potatoes to remove exterior dirt prior to preparation.

Source: PMA & USDA | www.freshpoint.com

• • • • •

Usage: Good bakers, but are also good in other roles, making them basically all-purpose potatoes. These potatoes can be boiled, baked, fried or mashed. But they tend to fall apart if over-cooked. Taste: Rich, buttery flavor. Flesh Description: Rich, waxy golden, buttery flesh Shape: Slightly flat and oval in shape. Skin Texture: Thin skin. Outside Coloring: Yellow.

• Optimum Temp (F): 45 - 50F 7.2 - 10.0 C • Optimum Humidity: 89 - 90 % • Storage Life (Days): 1 - 30 • Ethylene Producer: No • Ethylene Sensitive: No

Nutrition Facts

• Water Sprinkle: No • Odor Producer: Yes • Ripens After Harvest: No • Mist: No • Top Ice: No • Odor Sensitive: Yes

Serving Size: 1 medium (2-1/4” to 3” across) Amount Per Serving Calories 164

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 13mg Total Carbohydrates 37g Dietary Fiber 5g Sugars 2g Protein 4g

0% 0% 1% 29% 19%

Potassium 897mg

9% 19%

Vitamin A 0% Calcium 3%

Vitamin C 56% Iron 9%

Radish • •

Purchasing Specifications Availability:

Storage/Handling:

Year round

• Optimum Temp (F): 32 - 32F 0.0 - 0.0 C

Growing Regions: Canada, Costa Rica, Guatamala, Mexico, USA

Receiving Information: • Pithy or spongy texture: Indication of age. Always inspect radishes carefully upon arrival to ensure good quality product. Do not hold radishes for long periods of time. • Top or root growth; softening: Indication of storage at high temperatures - store radishes at 32-36 degrees F/0-2 degrees C with a humidity level of 90-98%. • Yellowing tops: Indication of ethylene exposure - keep bunched radishes away from ethyleneproducing produce and ripening rooms. • Selection: Shoppers should look for radishes with good color that have a solid feel to them. Mushy or decaying radishes should be avoided.

Source: PMA & USDA | www.freshpoint.com

• •

Health: Radish greens are high in vitamin C, which is a cancer-fighting antioxidant. Usage: Radishes are most often used in salads and vegetable trays. Taste: Radishes have a bold, spicy flavor. Scientific Name: Raphanus sativus.

• Optimum Humidity: 95 - 100 % • Storage Life (Days): 10 - 21 • Ethylene Producer: No • Ethelyne Sensitive: No • Water Sprinkle: Yes • Odor Producer: No • Ripens After Harvest: No • Mist: Yes

Nutrition Facts

• Top Ice: No • Odor Sensitive: No • Storage: Radishes need to be kept cold. Keep them refrigerated to keep them looking crisp. Bunched radishes should be placed with other misted vegetables, but avoid misting bagged product.

Serving Size: 1 medium (3/4” to 1” across)

Amount Per Serving Calories 1

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 2 mg Total Carbohydrates 0 g Dietary Fiber 0 g Sugars 0 g Protein 0 g

0% 0% 0%

Potassium 10 mg

0% 0%

Vitamin A 0% Calcium 0%

Vitamin C 1% Iron 0%

*Percent Daily Values are based on a 2,000-calorie diet.

Spinach,

Baby

•

Purchasing Specifications Availability:

• Ripens After Harvest: No

Year round

• Mist: No

Growing Regions: Canada, Mexico, USA

Receiving Information: • Selection: Shoppers should look for spinach that is a deep green color with no signs of browning or decay. • Usage: Spinach is often used as a base for a salad but it is also popular in dips and cooked dishes. • Health: Studies show spinach promotes heart health and protects the brain from some of the symptoms of aging.

• Top Ice: No

• • • • •

•

Usage: Baby spinach is great for use in salads as it has a sweeter taste. Phytochemical: Beta-carotene, Lutein and Zeaxanthin Color: Light - medium green Shape: Small, ovate to triangular. Skin Texture: Smooth; delicate. Taste: Succulent; sweeter taste than standard smooth leaf spinach probably owing to its reduced concentration of oxalic acid. Flesh Description: Tender, succulent baby leaves.

• Odor Sensitive: No • Rapid deterioration: Indication of exposure to high temperatures - store at 32-36 degrees F/0-2 degrees C. • Wilting: Indication of storage in an area with low humidity - keep spinach cold and maintain a humidity level of 90-98% during storage. • Yellowing: Indication of ethylene exposure - keep spinach away from ethylene-producing fruits and ripening rooms.

Nutrition Facts Serving Size: 1 cup Amount Per Serving Calories 7

Fat Calories % Daily Value*

• Ethylene Sensitive: No

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 24mg Total Carbohydrates 1g Dietary Fiber 1g Sugars 3g Protein 1g

• Water Sprinkle: No

Potassium 167mg

2% 4%

Vitamin A 20% Calcium 3%

Vitamin C 11% Iron 5%

Storage/Handling • Optimum Temp (F): 32 - 32F 0.0 - 0.0 C • Optimum Humidity: 95 - 100 % • Storage Life (Days): 10 - 14 • Ethylene Producer: No

0% 0% 1% 1% 3%

• Odor Producer: No

Source: PMA & USDA | www.freshpoint.com

*Percent Daily Values are based on a 2,000-calorie diet.

Spinach,

Flat Leaf • • •

Purchasing Specifications Availability:

• Ripens After Harvest: No

Year round

• Mist: No

Growing Regions: Canada, Mexico, USA

• Top Ice: No • Odor Sensitive: No • Rapid deterioration: Indication of exposure to high temperatures - store at 32-36 degrees F/0-2 degrees C. • Wilting: Indication of storage in an area with low humidity - keep spinach cold and maintain a humidity level of 90-98% during storage. • Yellowing: Indication of ethylene exposure - keep spinach away from ethylene-producing fruits and ripening rooms.

• • •

• •

Size: 3-30cm Phytochemical: Beta-carotene, Lutein and Zeaxanthin Shape: Broad leaves are alternate, simple, ovate to triangular-based. Color: Dark green. Flesh Description: Delicate and tender leaves. Taste: Raw spinach has a mild, slightly sweet taste that can be refreshing in salads, while its flavor becomes more acidic and robust when cooked. Skin Texture: Smooth, delicate, succulent. Usage: This type is often grown for canned and frozen spinach, cooked or eaten fresh.

Nutrition Facts Serving Size: 1 cup Amount Per Serving Calories 7

Fat Calories % Daily Value*

• Ethylene Sensitive: No

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 24mg Total Carbohydrates 1g Dietary Fiber 1g Sugars 3g Protein 1g

• Water Sprinkle: No

Potassium 167mg

2% 4%

Vitamin A 20% Calcium 3%

Vitamin C 11% Iron 5%

Storage/Handling • Optimum Temp (F): 32 - 32F 0.0 - 0.0 C • Optimum Humidity: 95 - 100 % • Storage Life (Days): 10 - 14 • Ethylene Producer: No

0% 0% 1% 1% 3%

• Odor Producer: No

Source: PMA & USDA | www.freshpoint.com

*Percent Daily Values are based on a 2,000-calorie diet.

Squash,

Yellow • •

Purchasing Specifications Availability:

Storage/Handling

Year round

• Optimum Temp (F): 41 - 55F 5.0 - 12.8 C

Growing Regions: Canada, Costa Rica, Guatemala, Honduras, Mexico, Nicaragua, Panama, USA

Receiving Information: • Selection: Select summer squash that is small and firm. The smaller the squash, the more tasty it will be.

• • • •

• Optimum Humidity: 70 - 75 % • Storage Life (Days): 32 - 40

•

Size: 6-8in Usage: Eaten raw or cooked, it is versatile and can be baked, sauteed, added to stir-fries, steamed, boiled or microwaved. Taste: Flavor is bland and somewhat watery compared to other summer squash. Flesh Description: Flesh is similar to that of a zucchini, but with more obvious seeds, and tender when cooked. Variety AKA/Synonyms: Summer squash. Skin Texture: The skin may be pebbled, or it may be smooth. Color: Yellow.

• Ethylene Producer: No • Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No

Nutrition Facts

• Top Ice: No • Odor Sensitive: No • Shelf life: Summer squash has a limited shelf life and should be used within a week of purchasing. • Storage: Summer squash is ready to eat and does not require ripening. To store summer squash, place it, unwashed, in plastic bags in the crisper drawer of the refrigerator. Wash the squash just before preparation. Unlike winter squash, summer squash can be eaten raw or cooked, including the rind and seeds.

Source: PMA & USDA | www.freshpoint.com

Serving Size: Squash, summer, yellow, raw, 1 cup, sliced Amount Per Serving Calories 18

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 2mg Total Carbohydrates 4g Dietary Fiber 1g Sugars 2g Protein 1g

0% 0% 0% 3% 5% 2 3%

Potassium 296mg

Vitamin A 2% Calcium 2%

Vitamin C 26% Iron 2%

Squash,

Zucchini • •

Purchasing Specifications Availability:

Storage/Handling

Year round

• Optimum Temp (F): 41 - 55F 5.0 - 12.8 C

Growing Regions: Mexico, USA

• Optimum Humidity: 70 - 75 % • Storage Life (Days): 32 - 40

Receiving Information:

• Ethylene Producer: No

• Selection: Select summer squash that is small and firm. The smaller the squash, the more tasty it will be.

• Ethylene Sensitive: No

• • • • •

Size: 8in Usage: It can be cooked pretty much any way you like, eaten raw or cooked, hot or cold. Shape: Like the green variety, elongated, cylindrical and slender. Skin Texture: Skin is soft, smooth and thin, usually not peeled. Taste: The flavor could be described as slightly nutty when raw and rather bland when cooked. Color: Yellow - bright yellow Variety AKA/Synonyms: Zucchini, courgette, Italian marrow squash, summer squash.

• Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: No • Mist: No

Nutrition Facts

Source: PMA & USDA | www.freshpoint.com

Serving Size: Squash, summer, green, raw 1 cup sliced Amount Per Serving Calories 19

Fat Calories % Daily Value*

Total Fat 0g Sat Fat 0g Trans Fat Cholesterol 0 mg Sodium 9mg Total Carbohydrates 4g Dietary Fiber 1g Sugars 3g Protein 1g

0% 0% 0% 3% 5%

Potassium 295mg

3% 6%

Vitamin A 2% Calcium 2%

Vitamin C 27% Iron 2%

Tomato,

Cherry • Shape: Round • Skin Texture: Smooth. • Flesh Description: Soft and tender when ripe.

Purchasing Specifications

• Taste: Sweet and very flavorful/juicy. • Color: Red • Stacking: Do not stack more than two layers high and keep product stem up to protect tomato shoulders.

Availability: Year round

counter or in a brown paper bag for a couple of days.

Growing Regions:

Storage/Handling:

Dominican Republic, Mexico, USA

• Optimum Temp (F): 60 - 68F 15.6 - 20.0 C

Receiving Information:

• Optimum Humidity: 85 - 88 %

• Selection: Consumers should try to choose tomatoes that give slightly when squeezed. Avoid tomatoes with obvious bruising or soft spots.

• Storage Life (Days): 7 - 28

• Refrigeration: Do not refrigerate tomatoes at home because cold temperature turns their sugars to starch, reducing the flavor profile. It can also cause shriveling and interior breakdown of the tomato walls. • Handling: Handle tomatoes with the stem up to help preserve quality. Also handle tomatoes with care because they can bruise easily and this can cause them to spoil quickly. • Ripening: You can ripen tomatoes at home by leaving them on the

Source: PMA & USDA | www.freshpoint.com

• Ethylene Producer: Yes • Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: Yes • Mist: No • Top Ice: No • Odor Sensitive: No • Susceptible to chilling injury: Damage sometimes is not apparent until produce is returned to a higher temperature. At temperatures below 55 degrees F/13 degrees C, tomatoes are subject to chill injury and lose flavor quickly.

Nutrition Facts Serving Size: 1 cup cherry tomatoes Amount Per Serving Calories 27

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 7mg Total Carbohydrates 6g Dietary Fiber 2g Sugars 4g Protein 1g

0% 4% 7%

Potassium 7mg

3% 0%

Vitamin A 9% Calcium 1%

Vitamin C 25% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Tomato,

Grape • Scientific Name: Lycopersicon esculentum

Purchasing Specifications Availability:

• Ethylene Producer: Yes

Year round

• Ethylene Sensitive: No

Growing Regions: Mexico, USA

• Ripens After Harvest: Yes

• Selection: Consumers should try to choose tomatoes that give slightly when squeezed. Avoid tomatoes with obvious bruising or soft spots.

• Top Ice: No

Storage/Handling: • Optimum Temp (F): 60 - 68F 15.6 - 20.0 C • Optimum Humidity: 85 - 88 % • Storage Life (Days): 7 - 28

Source: PMA & USDA | www.freshpoint.com

• Taste: Tomatoes have a distinct flavor and smell. Their mild, slightly sweet taste lends itself to multiple uses.

• Odor Producer: No • Mist: No

• Ripening: You can ripen tomatoes at home by leaving them on the counter or in a brown paper bag for a couple of days.

• Health: Tomatoes contain lycopene, which has been shown to fight cancer. Lycopene is found in higher concentrations in cooked tomatoes.

• Water Sprinkle: No

Receiving Information:

• Handling: Handle tomatoes with the stem up to help preserve quality. Also handle tomatoes with care because they can bruise easily and this can cause them to spoil quickly.

• Usage: Tomatoes are a versatile vegetable that can be eaten raw, used in salads, stuffed and used in sauces and other recipes.

• Odor Sensitive: No • Susceptible to chilling injury: Damage sometimes is not apparent until produce is returned to a higher temperature. At temperatures below 55 degrees F/13 degrees C, tomatoes are subject to chill injury and lose flavor quickly. • Refrigeration: Do not refrigerate tomatoes at home because cold temperature turns their sugars to starch, reducing the flavor profile. It can also cause shriveling and interior breakdown of the tomato walls. • Stacking: Do not stack more than two layers high and keep product stem up to protect tomato shoulders.

Nutrition Facts Serving Size: 1 cup cherry tomatoes Amount Per Serving Calories 27

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 7mg Total Carbohydrates 6g Dietary Fiber 2g Sugars 4g Protein 1g

0% 4% 7%

Potassium 7mg

3% 0%

Vitamin A 9% Calcium 1%

Vitamin C 25% Iron 2%

*Percent Daily Values are based on a 2,000-calorie diet.

Tomato,

Roma •

Purchasing Specifications Availability: Year round

Growing Regions: Dominican Republic, Mexico, USA

Receiving Information: • Selection: Consumers should try to choose tomatoes that give slightly when squeezed. Avoid tomatoes with obvious bruising or soft spots.

• Stacking: Do not stack more than two layers high and keep product stem up to protect tomato shoulders. • Susceptible to chilling injury: Damage sometimes is not apparent until produce is returned to a higher temperature. At temperatures below 55 degrees F/13 degrees C, tomatoes are subject to chill injury and lose flavor quickly.

• • • • • • •

Usage: Excellent eaten out of hand, in canning or used to make tomato sauce. Taste: Flavorful, slightly sweet. Phytochemical: Lycopene. Shape: Oval. Variety AKA/Synonyms: Plum. Color: Red . Skin Texture: Smooth. Flesh Description: Very delicate and flavorful when ripe.

Nutrition Facts

• Ripening: You can ripen tomatoes at home by leaving them on the counter or in a brown paper bag for a couple of days.

• Optimum Temp (F): 60 - 68F 15.6 - 20.0 C • Storage Life (Days): 7 - 28

Serving Size: 1 Italian or Plum Tomato Amount Per Serving

Storage/Handling:

• Ethylene Producer: Yes

Calories 11

• Ethylene Sensitive: No

• Handling: Handle tomatoes with the stem up to help preserve quality. Also handle tomatoes with care because they can bruise easily and this can cause them to spoil quickly.

• Odor Sensitive: No

Source: PMA & USDA | www.freshpoint.com

• Optimum Humidity: 85 - 88 %

• Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: Yes • Mist: No • Top Ice: No

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 3 mg Total Carbohydrates 2g Dietary Fiber 1g Sugars 2g Protein 1g

0% 2% 3%

Potassium 147mg

1% 3%

Vitamin A 4% Calcium 1%

Vitamin C 10% Iron 1%

*Percent Daily Values are based on a 2,000-calorie diet.

Tomato,

Green Purchasing Specifications Availability: Year round

Growing Regions: Costa Rica, Dominican Republic, Mexico, USA

Receiving Information: • Selection: Consumers should try to choose tomatoes that give slightly when squeezed. Avoid tomatoes with obvious bruising or soft spots. • Ripening: You can ripen tomatoes at home by leaving them on the counter or in a brown paper bag for a couple of days.

Storage/Handling: • Refrigeration: Do not refrigerate tomatoes at home because cold temperature turns their sugars to starch, reducing the flavor profile. It can also cause shriveling and interior breakdown of the tomato walls. • Handling: Handle tomatoes with the stem up to help preserve quality. Also handle tomatoes with care because they can bruise easily and this can cause

Source: PMA & USDA | www.freshpoint.com

them to spoil quickly. • Stacking: Do not stack more than two layers high and keep product stem up to protect tomato shoulders. • Susceptible to chilling injury: Damage sometimes is not apparent until produce is returned to a higher temperature. At temperatures below 55 degrees F/13 degrees C, tomatoes are subject to chill injury and lose flavor quickly. • Optimum Temp (F): 60 - 68F 15.6 - 20.0 C

• • • • • • • •

Variety AKA/Synonyms: Globe, Slicer. Phytochemical: Lycopne. Taste: Mild in flavor. Color: Red, yellow or green. Shape: Round. Skin Texture: Smooth. Flesh Description: Soft, very juicy when ripe; may contain edible seeds. Usage: These tomatoes are eaten raw, however, they may also be cooked into dishes calling for tomatoes.

Nutrition Facts

• Storage Life (Days): 7 - 28

Serving Size: 1 medium whole (2-3/5” across) Amount Per Serving

• Ethylene Producer: Yes

Calories 22

• Optimum Humidity: 85 - 88 %

• Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: Yes • Mist: No • Top Ice: No • Odor Sensitive: No

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 6 mg Total Carbohydrates 5g Dietary Fiber 1g Sugars 3g Protein 1g

0% 4% 6%

Potassium 292mg

2% 6%

Vitamin A 7% Calcium 1%

Vitamin C 21% Iron 2%

Tomato,

Red Round Purchasing Specifications Availability: Year round

Growing Regions: Costa Rica, Dominican Republic, Mexico, USA

Source: PMA & USDA | www.freshpoint.com

• • • • • • • •

Nutrition Facts

• Storage Life (Days): 7 - 28

Serving Size: 1 medium whole (2-3/5” across) Amount Per Serving

• Ethylene Producer: Yes

Calories 22

• Optimum Humidity: 85 - 88 %

• Ethylene Sensitive: No • Water Sprinkle: No • Odor Producer: No • Ripens After Harvest: Yes • Mist: No • Top Ice: No • Odor Sensitive: No

Fat Calories % Daily Value*

Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 6 mg Total Carbohydrates 5g Dietary Fiber 1g Sugars 3g Protein 1g

0% 4% 6%

Potassium 292mg

2% 6%

Vitamin A 7% Calcium 1%

Vitamin C 21% Iron 2%