| ■ HVC: Hydro Vacuum Cooling | ■ FA-EC: Forced-air Evaporative Cooling |
| ■ VC: Vacuum Cooling | ■ PI: Package-icing |
| ■ HC: Hydro Cooling | ■ R: Room Cooling |
| ■ FA: Forced-air Cooling |
| Common name | Storage temperature | Relative humidity* % | Highest freezing temperature | Approximate storage life | Suitable Cooling Method(s) | ||
|---|---|---|---|---|---|---|---|
| °C | °F | °C | °F | ||||
| Apple | 5 | 40 | 90-95 | -1.5 | 29.3 | 1-2 months | FA, R, HC |
| Apricot | 0 | 31-32 | 90-95 | -1.1 | 30 | 1-3 weeks | R, FA |
| Beans | |||||||
| Lima | 5-6 | 41-43 | 95 | -0.5 | 31 | 5-7 days | HC, FA |
| Snap, wax, green | 4-7 | 40-45 | 95 | -0.7 | 30.7 | 7-10 days | HC, FA |
| Berries | |||||||
| Blackberry | 0 | 31-32 | 90-95 | -0.8 | 30.6 | 3-6 days | FA |
| Blueberry | 0 | 31-32 | 90-95 | -1.3 | 29.7 | 10-18 days | FA |
| Elderberry | 0 | 31-32 | 90-95 | -1.1 | 30.0 | 5-14 days | FA |
| Strawberry | 0 | 32 | 90-95 | -0.8 | 30.6 | 7-10 days | VC, FA |
| Broccoli | 0 | 32 | 95-100 | -0.5 | 31.0 | 10-14 days | HC, FA, PI |
| Cabbage | |||||||
| Chinese, Napa | 0 | 32 | 95-100 | -0.9 | 30.4 | 2-3 months | VC, FA |
| common, early crop | 0 | 32 | 98-100 | -0.9 | 30.4 | 3-6 weeks | VC, FA |
| late crop | 0 | 32 | 95-100 | -0.9 | 30.4 | 5-6 months | VC, FA |
| Carrots | |||||||
| topped | 0 | 32 | 98-100 | -1.4 | 29.5 | 6-8 months | HC, PI, FA |
| bunched, immature | 0 | 32 | 98-100 | -1.4 | 29.5 | 10-14 days | VC, HC, PI, FA |
| Cauliflower | 0 | 32 | 95-98 | -0.8 | 30.6 | 3-4 weeks | VC, FA |
| Collards | 0 | 32 | 95-100 | -0.5 | 31.1 | 10-14 days | VC, HVC, FA, R |
| Corn, sweet | 0 | 32 | 95-98 | -0.5 | 31.0 | 5-8 days | VC, HC, PI, FA |
| Cucumber | 10-12 | 50-54 | 85-90 | -0.5 | 31.1 | 10-14 days | VC, R, FA, FA-EC |
| Eggplant | 10-12 | 50-54 | 90-95 | -0.8 | 30.6 | 1-2 weeks | VC, R, FA, FA-EC |
| Fig, fresh | 0 | 31-32 | 85-90 | -2.4 | 27.6 | 7-10 days | R |
| Kale | 0 | 32 | 95-100 | -0.5 | 31.1 | 10-14 days | VC, HVC, R, FA |
| Leek | 0 | 32 | 95-100 | -0.7 | 30.7 | 2 months | VC, HC, PI |
| Lettuce | 0 | 32 | 98-100 | -0.2 | 31.7 | 2-3 weeks | VC, HVC, FA, HC |
| Melons | |||||||
| Cantaloupes and other netted melons | 2-5 | 36-41 | 95 | -1.2 | 29.9 | 2-3 weeks | HC, FA, PI, FA-EC |
| Honeydew | 5-10 | 41-50 | 85-90 | -1.1 | 30.1 | 3-4 weeks | FA, R, FA-EC |
| Nectarine | 0 | 31-32 | 90-95 | -0.9 | 30.3 | 2-4 weeks | FA, HC |
| Okra | 7-10 | 45-50 | 90-95 | -1.8 | 28.7 | 7-10 days | R, FA, FA-EC |
| Onions | |||||||
| Mature bulbs, dry | 0 | 32 | 65-70 | -0.8 | 30.6 | 1-8 months | R, FA |
| Green | 0 | 32 | 95-100 | -0.9 | 30.4 | 3 weeks | HVC, PI, HC |
| Parsley | 0 | 32 | 95-100 | -1.1 | 30 | 1-2 months | HC, PI |
| Peach | 0 | 31-32 | 90-95 | -0.9 | 30.3 | 2-4 weeks | FA, HC |
| Pear | -2-0 | 29-31 | 90-95 | -1.7 | 29.0 | 2-7 months | FA, HC, R |
| Peas in pods; snow, snap & sugar peas | 0-1 | 32-34 | 90-98 | -0.6 | 30.9 | 1-2 weeks | VC, FA, PI |
| Peppers | |||||||
| Bell pepper | 7-10 | 45-50 | 95-98 | -0.7 | 30.7 | 2-3 weeks | VC, R, FA, FA-EC |
| Hot peppers, chilies | 5-10 | 41-50 | 85-95 | -0.7 | 30.7 | 2-3 weeks | VC, R, FA, FA-EC |
| Persimmon, Japanese | 0 | 32 | 90-95 | -2.2 | 28.0 | 2-3 months | R |
| Plums and prunes | 0 | 31-32 | 90-95 | -0.8 | 30.5 | 2-5 weeks | FA, HC, R |
| Pumpkin | 12-15 | 54-59 | 50-70 | -0.8 | 30.5 | 2-3 months | R |
| Radish | 0 | 32 | 95-100 | -0.7 | 30.7 | 1-2 months | HC, R, PI |
| Rutabaga | 0 | 32 | 98-100 | -1.1 | 30.1 | 4-6 months | HC, R, PI |
| Spinach | 0 | 32 | 95-100 | -0.3 | 31.5 | 10-14 days | VC, HVC, FA, HC |
| Squash | |||||||
| Summer (soft rind), courgette | 7-10 | 45-50 | 95 | -0.5 | 31.1 | 1-2 weeks | FA, FA-EC, R |
| Winter (hard rind), calabash | 12-15 | 54-59 | 50-70 | -0.8 | 30.5 | 2-3 months | R |
| Sweet potato, yam | 13-15 | 55-59 | 85-95 | -1.3 | 29.7 | 4-7 months | HC, R |
| Tomato | |||||||
| Mature-green | 10-13 | 50-55 | 90-95 | -0.5 | 31.1 | 2-5 weeks | FA, FA-EC, R |
| Firm-ripe | 8-10 | 46-50 | 85-90 | -0.5 | 31.1 | 1-3 weeks | FA, FA-EC, R |
| Turnip root | 0 | 32 | 95 | -1.1 | 30.1 | 4-5 months | HC, PI, FA |
| Watermelon | 10-15 | 50-59 | 90 | -0.4 | 31.3 | 2-3 weeks | FA, HC, R |
| *Relative humidity:Relative humidity also affects the quality and shelf life of fruits and vegetables. Moisture loss is increased by low relative humidity and is a major cause of deterioration. Fruits and vegetables contain 80 to 85 percent water. The relative humidity (RH) of the intercellular spaces of fruits and vegetables is approximately 99 percent. If the air surrounding the product has humidity less than 99 percent, moisture will move out of the plant tissue into the air. Keeping the humidity high in the storage environment is the best method to reduce moisture loss. Waxing, trimming and packing produce in plastic bags can also reduce moisture loss. | |||||||
Information gathered from academic and governmental research organizations. Although we make every effort to provide you with comprehensive, carefully researched and up-to-date information we can provide no guarantee of the relevance, accuracy, correctness or completeness of such information. Please make sure you consulted all available information in order to make the right decision.
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Properties and recommended conditions for long-term storage of fresh fruits and vegetables
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Vacuum Cooling and Storage Temperature Influence the Quality of Stored Mung Bean Sprouts
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