Hello! This is my first time posting.
I am currently working for an airline catering (HACCP). We have a specialise chiller for fruits and vegetables.
We store a mixed combination of tropical fruits at temperature 5-10 deg C.
Where can i get reference to validate that this range of temperature at 5-10 deg C is correct to prevent fruit/veg injury and sensitivity to ethylene.
Regards,
Pei