Pre Cooling Methods

Storage Conditions - Fruits/Vegetables

Storage Conditions for Vegetables and Fruits
Temperature
F
% Relative humidity Precooling
Method
Storage Life Days Ethylene
sensitive

Apples

30-40 90-95 R, F, H 90-240 Y

Apricots

32 90-95 R, H , F 7-14 Y

Asparagus

32-35 95-100 H, I ,V 14-21 Y

Avocados

40-55 85-90 H,F 14-28 Y

Bananas

56-58 90-95 F ,R 7-28 Y

Beans, snap

40-45 95 R, F, H ,V 10-14 Y

Beans, lima

37-41 95 F,H 7-10

N

Beets, root

32 98-100 R , F 90-150

N

Blackberries

31-32 90-95 R, F , H 2-3

N

Blueberries

31-32 90-95 R, F , H 10-18

N

Broccoli

32 95-100 I, F, H 10-14 Y

Brussel sprouts

32 95-100 H, V, I 21-35 Y

Cabbage

32 98-100 R, F , V 90-180 Y

Cantaloupe

36-41 95 H, F 10-14 Y

Carrots, topped

32 98-100 I, R , V 28-180 Y

Cauliflower

32 90-98 H, V 20-30 N

Celery

32 98-100 I , V , H 14-28 Y

Cherries, sweet

30-31 90-95 H, F 14-21 N

Corn, sweet

32 95-98 H, I, V 4-6 N

Cranberries

36-40 90-95 H , F 60-120

Cucumbers

50-55 95 F, H 10-14 Y

Eggplant

46-54 90-95 R, F 10-14 Y

Endive

32 90-95 H, I 14-21 Y

Garlic

32-34 65-75 N ,R, F 90-210

Grapefruit

50-60 85-90 R, F 28-42

Grapes

32 85 H, F,R 56-180

Kiwifruit

32 95-100 H , F ,R 28-84 Y

Leeks

32 95-100 H,I,V 60-90 Y

Lemons

50-55 85-90 H,F,R 30-180

Lettuce

32 85-90 H,I,V 14-21 Y

Limes

48-50 85-90 R,H,F 21-35

Mushrooms

32 95 V,F,R 12-17

Nectarines

31-32 95 F, H 14-18 Y

Okra

45-50 90-95 H,F,R 7-14

Onions, bulb

32 65-70 N,R,F 30-180

Onions, green

32 95-100 H, I 7-10

Oranges

32-48 85-90 F,R,H 21-56

Peaches

31-32 90-95 F,H,R 14-28 Y

Pears

32 90-95 F, R, H 60-90 Y

Peas, in pods

32 95-98 F,H,I 7-10 Y

Peppers, bell

40-55 90-95 R, F,V 12-18 Y

Peppers, hot

45-50 60-70 R, F 14-21 Y

Pineapple

45-55 85-90 F,R,H 14-36

Plums

32 90-95 F, H 14-28 Y

Potatoes, early

50-60 90 R, F 56-140

Potatoes,

40-50 90 R, F 56-140 Y

Pumpkins

50-60 50-75 N 84-160

Raspberries

32 90-95 R, F 2-3 Y

Rutabagas

32 98-100 R 120-180

Spinanch

32 95-100 H, I ,V 10-14 Y

Squash, summer

41-50 95 R, F 7-14 Y

Squash, winter

50-55 50-70 N 84-150

Strawberries

32 90-95 R, F 5-10

Sweet potatoes

55-60 85-90 N 120-210 Y

Tangerines

40 90-95 F,R 14-28

Tomatoes

62-68 90-95 R, F 7-28 Y

Turnips

32 95 R, H, V, I 120-150

Watermelon

50-60 90 N ,R,F 14-21
F = forced-air cooling, H = hydrocooling, I = package icing, R = room cooling, V = vacuum cooling, N = no precooling needed.
Sources: USDA Agricultural Marketing Service, Kansas State University Cooperative Extension Service
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