Choose jicama with firm texture and smooth, unblemished skin. Avoid shriveled or moldy jicama.
Storing and Handling
Temperature/humidity recommendations for short-term
storage of seven days or less:
60-65 degrees F/16-18 degrees C
85-95% relative humidity
Copyright & Disclaimer
PMA Fresh Produce Manual
Troubleshooting
Decay; internal brown discoloration:
These are indications of chill injury. To prevent chill injury, do not store jicama
below 55 degrees F/13 degrees C.
Sprouting:
Jicama may begin to sprout if exposed to high temperatures. For best quality,
maintain storage temperature of 60-65 degrees F/16-18 degrees C.
Mold:
Jicama may show signs of mold if it becomes moist during storage. To prevent molding, keep product dry and maintain a humidity level of 85-95%.
Variety/Type Descriptions
Resembles a turnip in appearance with round, slightly squat shape, light brown
skin, and ivory flesh. Flavor is subtle and sweet; texture is crunchy and juicy.
Jicama must be peeled before using. May be served raw or cooked. Jicama
may be used as a substitute for water chestnuts.
Common Packaging
10- and 20-lb. bulk cartons
Grades
No U.S. grades given.
Shippers
J & D PRODUCE, INC.
P.O. Box 1548, Edinburg, TX 78540
7310 N. Expressway 281, Edinburg, TX 78541
PHONE # - 956-380-0353
FAX # - 956-380-0325
CONTACT - James V. Bassetti, President & Sales
WEB SITE - www.littlebearproduce.com
E-MAIL - lrchandler@littlebearproduce.com
LONDON FRUIT, INC.
9010 S. Cage Blvd., Pharr, TX 78577
PHONE # - 956-781-7799
FAX # - 956-781-2323
CONTACT - Barry London, President
WEB SITE - www.LondonFruit.com
E-MAIL - richard@londonfruit.com
VAL VERDE VEGETABLE CO., INC.
P.O. Box 4448, McAllen, TX 78502
2200 Trophy Dr., McAllen, TX 78504
PHONE # - 956-994-1310
FAX # - 956-994-1312
CONTACT - Frank Schuster, President
WEB SITE - www.valverdevegetable.com
E-MAIL - frank@valverdevegetable.com
