Table 1 Storage Requirements of Vegetables, Fresh Fruits, and Melons

1
Table 1
Common Name
(Other Common Name)
Storage Requirements of Vegetables, Fresh Fruits, and Melons
Scientific
Name
Acerola (Barbados cherry) Malpighia glabra

African horned melon
Cucumis africanus
(kiwano)
Amaranth (pigweed)
Amaranthus spp.
Storage
Temp.,
C
Highest
Relative Freezing
Humid- Temp.,
ity, %
C
0
13 to 15
85 to 90
90
0 to 2
-1.1
Ethylene
Production Ethylene
a
b
Rate
Sensitivity
Respiration
c
Rate
-1.4
Approximate Observations
Postharvest and Beneficial
d
Life
CA Conditions
Low
Moderate
6 to 8 weeks
3 to 6 months
Very low
Moderate
10 to 14 days
Foeniculum vulgare
0 to 2
95 to
100
90 to 95
Malus pumila
-1
90 to 95
-1.5
Very high
High
Low
3 to 6 months
90 to 95
-1.5
Very high
High
Low
1 to 2 months
Apricot
Malus pumila cv.

Yellow Newton,
Grimes golden,
McIntosh
Prunus armeniaca
-0.5 to 0
90 to 95
-1.1
Moderate
Moderate
Low
1 to 3 weeks
Artichokes
Chinese
Globe
Stachys affinia
Cynara acolymus
0
0
90 to 95
95 to
100
90 to 95
-1.2
Very low
Very low
Very Low
Low
High
1 to 2 weeks
2 to 3 weeks
-2.5
Very low
Low
Low
4 months
Very low
High
-1.6
High
High
-0.6
Very low
Moderate
13
95 to
100
85 to 90
High
High
13
85 to 90
-0.9
High
High
Moderate
3 to 7
85 to 90
-1.6
High
High
Moderate 2 to 4 weeks
90 to 95
-0.9
High
High
85 to 90
13 to 15
90 to 95
Vicia faba
Phaseolous lunatus
Vigna sesquipedalis
Phaseolus vulgaris
0
5 to 6
4 to 7
4 to 7
90 to 95
95
90 to 95
95
Psophocarpus
tetragonolobus
10
90
Beet
Bunched
Beta vulgaris
-0.4
Very low
Low
Low
10 to 14 days
Topped
Beta vulgaris
98 to
100
98 to
100
-0.9
Very low
Low
Low
4 months
Rubus spp.
-0.5 to 0
90 to 95
-0.8
Low
Low
Moderate
3 to 6 days
Anise (fennel)
Apple
Not chilling sensitive
Chilling sensitive
Jerusalem
Helianthus
tuberosus
Arugula
Eruca vesicaria var.
sativa
Asian pear (nashi)
Pyrus serotina
P. pyrifolia
Asparagus, green or white
Asparagus
officinalis
Atemoya
Annona squamosa x
A. cherimola
Avocado
Fuchs, Pollock
Persea americana
cv. Fuchs, Pollock
Fuerte, Hass
Persea americana
cv. Fuerte, Hass
Lula, Booth
Persea americana
cv. Lula, Booth
Babaco (mountain papaya)
Carica
candamarcensis
Banana
Musa paradisiaca
var. sapientum
Barbados cherry
see Acerola
Beans
Fava (broad)
Lima
Long (yard-long)
Snap (wax, green)
Winged
Berries
Blackberry
-0.5 to 0
0
1
2.5
95 to
100
90 to 95
2 to 3 weeks
2 to 3% O2
1 to 2% CO2
2 to 3% O2
1 to 2% CO2
2 to 3% O2
2 to 3% CO2
2 to 3% O2
3 to 5% CO2
Moderate 7 to 10 days
Low
4 to 6 months
Very high 2 to 3 weeks
5 to 12% CO2
2 to 4 weeks
3 to 5% O2
5 to 10% CO2
2 weeks
2 to 5% O2
3 to 10% CO2
1 to 3 weeks
-0.8
Moderate
High
-0.6
Low
Low
Low
Moderate
Moderate
Moderate
-0.7
Low
1 to 4 weeks
1 to 2 weeks
5 to 7 days
7 to 10 days
2 to 5% O2
2 to 5% CO2
Moderate
2 to 3% O2
4 to 7% CO2
4 weeks
5 to 10% O2
15 to 20% CO2
2
Table 1
Storage Requirements of Vegetables, Fresh Fruits, and Melons (Continued )

Storage
Temp.,
C
Highest
Relative Freezing
Humid- Temp.,
ity, %
C
-0.5 to 0
90 to 95
-1.3
Low
Low
Low
10 to 18 days
2 to 5
90 to 95
-0.9
Low
Low
Low
8 to 16 weeks
Dewberry
Elderberry
Loganberry
Raspberry
Vaccinium
corymbosum
Vaccinium
macrocarpon
Rubus spp.
Rubus spp.
Rubus spp.
Rubus idaeus
-0.5 to 0
-0.5 to 0
-0.5 to 0
-0.5 to 0
90 to 95
90 to 95
90 to 95
90 to 95
-1.3
-0.9
-1.3
-0.9
Low
Low
Low
Low
Low
Low
Low
Low
Moderate
2 to 3 days
5 to 14 days
2 to 3 days
3 to 6 days
Strawberry
Fragaria spp.
90 to 95
-0.8
Low
Low
Low
7 to 10 days
Bittermelon (bitter gourd)
Momordica
10 to 12
85 to 90
Low
Moderate
Black salsify (scorzonera)
Scorzonera
hispanica
Brassica chinensis
0 to 1
95 to 98
Very low
Low
6 months
Very low
High
3 weeks
Artocarpus altilis
Brassica oleracea
var. Italica
Brassica oleracea
var. Gemnifera
13 to 15
0
95 to
100
85 to 90
95 to
100
95 to
100
-0.6
Very low
High
2 to 4 weeks
-0.8
Very low
High
Brassica
campestris
var. Pekinensis
Brassica oleracea
var. Capitata
Brassica oleracea
var. Capitata
Opuntia spp.
Opuntia spp.
95 to
100
-0.9
Very low
High
Low
2 to 3 months
-0.9
Very low
High
Low
3 to 6 weeks
-0.9
Very low
High
Low
5 to 6 months
5 to 10
5
98 to
100
95 to
100
90 to 95
85 to 90
-1.8
Very low
Very low
Moderate
Moderate
9 to 10
85 to 90
-1.2
Daucus carota
-1.4
Very low
High
Daucus carota
-1.4
Very low
High
0 to 2
98 to
100
98 to
100
85 to 90
0 to 5
0
85 to 90
95 to 98
Common Name
(Other Common Name)
Blueberry
Cranberry
Bok choy
Breadfruit
Broccoli
Brussels sprouts
Cabbage
Chinese (Napa)
Common, early crop

Common, late crop
Cactus leaves (nopalitos)
Cactus fruit (prickly pear
fruit)
Caimito
Calamondin
Canistel
Carambola (starfruit)
Carrot
Topped
Bunched, immature
Scientific
Name
see Sapotes
see Citrus
see Sapotes
Averrhoa
carambola
Cashew, apple
Anacardium
occidentale
Cassava (yucca, manioc)
Manihot esculenta
Cauliflower
Brassica oleracea
var. Botrytis
Celeriac
Apium graveolens
var. Rapaceum
Celery
Apium graveolens
var. Dulce
Chard
Beta vulgaris
var. Cida
Chayote
Sechium edule
Cherimoya (custard apple) Annona cherimola
Ethylene
Production Ethylene
a
b
Rate
Sensitivity
Respiration
c
Rate
d
Life
CA Conditions
1 to 2% O2
5 to 10% CO2
1 to 2% O2
5 to 7% CO2
1 to 2% O2
0 to 6% CO2
3 to 5% O2
3 to 7% CO2
Low
3 to 4 weeks
Low
3 to 6 months
No CA benefit
Ethylene causes
bitterness
5 weeks
Very low
Very low
Low
High
-0.9
Very low
Low
Low
6 to 8 months
-0.5
Very low
Moderate
Low
1 to 2 months
Very low
High
10 to 14 days
7
13
98 to
100
98 to
100
95 to
100
85 to 90
90 to 95
High
High
Low
4 to 6 weeks
5 to 10% O2
15 to 20% CO2
5 to 10% O2
15 to 20% CO2
2 to 3% O2
5% CO2
2 to 3 weeks
2 to 6 weeks
-0.8
2 to 5% O2
12 to 20% CO2
1 to 2% O2
0 to 5% CO2
-2.2
Low
1 to 2 months
Cherries
Sour
Prunus cerasus
90 to 95
-1.7
Low
3 to 7 days
Sweet
Prunus avium
-1 to 0
90 to 95
-2.1
Low
2 to 3 weeks
Chicory
see Endive
No CA benefit
2 to 5% O2
2 to 5% CO2
2 to 4% O2
2 to 3% CO2
1 to 4% O2
3 to 5% CO2
3 to 5% O2
5 to 10% CO2
3 to 10% O2
10 to 12% CO2
10 to 20% O2
20 to 25% CO2
3
Table 1
Common Name
(Other Common Name)
Scientific
Name
Chiles
Chinese broccoli (gailan)
see Peppers
Brassica
alboglabra
Allium
schoenoprasum
Coriandrum
sativum
Chives
Cilantro (Chinese parsley)
Citrus
Calamondin orange
Storage
Temp.,
C
0
0
0 to 2
Highest
Relative Freezing
Humid- Temp.,
ity, %
C
95 to
100
95 to
100
95 to
100
Ethylene
Production Ethylene
a
b
Rate
Sensitivity
Respiration
c
Rate
d
Life
CA Conditions
Very low
High
10 to 14 days
Very low
High
2 to 3 weeks
Very low
High
High
2 weeks
Low
2 weeks
Citrus reticulta
x. Fortunella spp.
9 to 10
90
-2.0
Grapefruit
CA, AZ, dry areas
Citrus paradisi
14 to 15
85 to 90
-1.1
Very low
Moderate
Low
6 to 8 weeks
FL, humid areas
Citrus paradisi
10 to 15
85 to 90
-1.1
Very low
Moderate
Low
6 to 8 weeks
Fortunella
japponica
Citrus limon
90 to 95
Low
2 to 4 weeks
10 to 13
85 to 90
-1.4
Low
1 to 6 months
9 to 10
85 to 90
-1.6
Low
6 to 8 weeks
3 to 9
85 to 90
-0.8
Very low
Moderate
Low
3 to 8 weeks
Very low
Moderate
Low
8 to 12 weeks
Low
3 to 8 weeks
Low
Low
Low
12 weeks
12 weeks
Kumquat
Lemon
Lime (Mexican, Tahitian Citrus aurantifolia;

or Persian)
C. latifolia
Orange
CA, AZ, dry areas
Citrus sinensis
FL, humid areas
Citrus sinensis
0 to 2
85 to 90
-0.8
Blood orange
Citrus sinensis
4 to 7
90 to 95
-0.8
Citrus aurantium
Citrus grandis
Citrus reticulata
x paradisi
Citrus reticulata
Cocos nucifera
Brassica oleracea
var. Acephala
Zea mays
10
7 to 9
7 to 10
85 to 90
85 to 90
85 to 95
-0.8
-1.6
-0.9
Low
4 to 7
0 to 2
0
-1.1
-0.9
-0.5
Very low
Moderate
Low
Very low
High
High
2 to 4 weeks
1 to 2 months
10 to 14 days
90 to 95
89 to 85
95 to
100
95 to 98
-0.6
Very low
Low
High
5 to 8 days
Cucumber
Cucumis sativus
10 to 12
85 to 90
-0.5
Low
High
Low
10 to 14 days
Cucumber, pickling
Cucumis sativus
Low
High
7 days
-0.5 to 0
Low
Low
1 to 4 weeks
Custard apple
Daikon (Oriental radish)
Ribes sativum; R.
nigrum; R. rubrum
see Cherimoya
Raphanus sativus
95 to
100
90 to 95
Very low
Low
4 months
Dasheen
Date
Very low
Low
Seville (sour)
Pomelo
Tangelo (minneola)
Tangerine (mandarin)
Coconut
Collards and kale
Corn, sweet and baby
Currants
Dill
Durian
Eggplant
Endive (escarole)
-1.0
0 to 1
95 to
100
see Taro
Phoenix dactylifera
-18 to 0
75
see Herbs
Durio zibethinus
4 to 6
85 to 90
Solanum melongena
10 to 12
90 to 95
-0.8
Low
Moderate
Low
1 to 2 weeks
Cichorium endivia
95 to
100
-0.1
Very low
Moderate
High
2 to 4 weeks
-15.7
Low
3 to 10% O2
5 to 10% CO2
3 to 10% O2
5 to 10% CO2
5 to 10% O2
0 to 10% CO2
Store at 0 to 4C
for <1 mo.
5 to 10% O2
0 to 10% CO2
5 to 10% O2
0 to 5% CO2
5 to 10% O2
0 to 5% CO2
5 to 10% O2
0 to 5% CO2
2 to 4% O2
5 to 10% CO2
3 to 5% O2
0 to 5% CO2
3 to 5% O2
3 to 5% CO2
6 to 12
months
6 to 8 weeks
3 to 5% O2
5 to 15% CO2
3 to 5% O2
0% CO2
4
Table 1

Highest
Relative Freezing
Humid- Temp.,
ity, %
C
Scientific
Name
Storage
Temp.,
C
Cichorium intybus
2 to 3
95 to 98
Very low
Moderate
2 to 4 weeks
Feijoa (pineapple guava)

Fennel
Fig, fresh
Feijoa selloiana
see Anise
Ficus carica
5 to 10
90
Moderate
Low
2 to 3 weeks
-0.5 to 0
85 to 90
-2.4
Moderate
Low
Low
7 to 10 days
Garlic
Allium sativum
65 to 70
-0.8
Very low
Low
Low
6 to 7 months
Zingiber officinale
Ribes grossularia
see Passionfruit
13
-0.5 to 0
65
90 to 95
-1.1
Very low
Low
Low
Low
Low
6 months
3 to 4 weeks
Vitis vinifera
-0.5 to 0
90 to 95
-2.7
Very low
Low
Low
1 to 6 months
Vitis labrusca
see Citrus
Psidium guajava
-1 to -0.5
90 to 95
-1.4
Very low
Low
5 to 10
90
Low
Moderate
Common Name
(Other Common Name)
Belgian endive
(Witloof chicory)
Ginger
Gooseberry
Granadilla
e
Grape
Table grape
American grape
Grapefruit
Guava
Herbs, fresh culinary
Basil
Chives
Dill
Epazote
Mint
Oregano
Parsley
Perilla (shiso)
Sage
Thyme
Horseradish
Husk tomato
Jaboticaba
Jackfruit
Jerusalem artichoke
Jicama (yambean)
Jujube (Chinese date)
Kaki
Kale
Kiwano
Kiwifruit (Chinese
gooseberry)
Kohlrabi
Lo Bok
Langsat (lanzone)
Ethylene
Production Ethylene
a
b
Rate
Sensitivity
Respiration
c
Rate
d
Life
CA Conditions
Light causes
greening
3 to 4% O2
4 to 5% C2
5 to 10% O2
15 to 20% CO2
0.5% O2
5 to 10% CO2
No CA benefit
2 to 5% O2
1 to 3% CO2
to 4 weeks: 5 to
10% O2
10 to 15% CO2
Low
2 to 8 weeks
Low
5 to 10% O2
5 to 10% CO2
Ocimum basilicum
Allium
schoenorasum
Anethum
graveolens
Chenopodium
ambrosioides
Mentha spp.
Origanum vulgare
Petroselinum
crispum
Perilla frutescens
Salvia officinalis
Thymus vulgaris
Amoracia rusticana
see Tomatillo
Myrciaria
cauliflora =
Eugenia cauliflora
Artocarpus
heterophyllus
see Artichoke
Pachyrrhizus erosus
Ziziphus jujuba
see Persimmon
see Collards and
kale
see African
horned melon
Actinidia chinensis
Brassica oleracea
var. Gongylodes
see Daikon
Aglaia sp.; Lansium
sp.
10
0
0
0 to 5
0
0 to 5
0
10
0
0
-1 to 0
90
95 to
100
95 to
100
90 to 95
95 to
100
90 to 95
95 to
100
95
90 to 95
90 to 95
98 to
100
13 to 15
90 to 95
13
85 to 90
13 to 18
2.5 to 10
85 to 90
85 to 90
Very low
Low
High
Moderate
7 days
-0.9
-0.7
Very low
High
1 to 2 weeks
Very low
Moderate
1 to 2 weeks
Very low
High
2 to 3 weeks
Very low
Very low
Moderate
High
1 to 2 weeks
Very high 1 to 2 months
Very low
Moderate
Very low
Low
7 days
2 to 3 weeks
2 to 3 weeks
10 to 12
months
-1.1
-1.8
2 to 3 days
Moderate
Moderate
2 to 4 weeks
Very low
Low
Low
Moderate
Low
-1.6
1 to 2 months
1 month
90 to 95
-0.9
Low
High
Low
3 to 5 months
98 to
100
-1.0
Very low
Low
Low
2 to 3 months
11 to 14
85 to 90
2 weeks
1 to 2% O2
3 to 5% CO2
5
Table 1
Scientific
Name
Storage
Temp.,
C
various
various
7 to 10
Leek
Allium porrum
Lemon
Lettuce
see Citrus
Lactuca sativa
Lime
Longan
Luffa (Chinese okra)

Lychee (litchi)
see Citrus
Dimocarpus longan
= Euphoria longan
Eriobotrya
japonica
Luffa spp.
Litchi chinensis
Malanga (tania, new

cocoyam)
Mamey
Mandarin
Mango
Xanthosoma
sagittifolium
see Sapotes
see Citrus
Mangifera indica
Common Name
(Other Common Name)
Leafy greens
Cool-season
Highest
Relative Freezing
Humid- Temp.,
ity, %
C
Ethylene
Production Ethylene
a
b
Rate
Sensitivity
Respiration
c
Rate
d
Life
CA Conditions
95 to
100
95 to
100
95 to
100
-0.6
Very low
High
10 to 14 days
-0.6
Very low
High
5 to 7 days
-0.7
Very low
Moderate
Moderate
2 months
1 to 2% O2
2 to 5% CO2
98 to
100
-0.2
Very low
High
Low
2 to 3 weeks
2 to 5% O2
0% CO2
1 to 2
90 to 95
-2.4
2 to 4 weeks
90
-1.9
3 weeks
10 to 12
1 to 2
90 to 95
90 to 95
Low
Moderate
Moderate
Moderate
70 to 80
Very low
Low
13
85 to 90
Moderate
Moderate
Garcinia
mangostana
13
85 to 90
Moderate
High
Cucurbita melo
var. reticulatus
Cucurbita melo
2 to 5
95
-1.2
High
Moderate
7 to 10
85 to 90
-1.0
Low
Low
3 to 4 weeks
Crenshaw
Cucurbita melo
7 to 10
85 to 90
-1.1
Moderate
High
2 to 3 weeks
Honeydew, orange-flesh
Cucurbita melo
5 to 10
85 to 90
-1.1
Moderate
High
Persian
Cucurbita melo
7 to 10
85 to 90
-0.8
Moderate
High
Mint
Mombin
Mushrooms
see Herbs
see Spondias
Agaricus, other
genera
Brassica juncea
see Asian pear
Prunus persica
90
-0.9
Very low
Moderate
90 to 95
Very low
High
-0.5 to 0
90 to 95
-0.9
Moderate
Moderate
Low
2 to 4 weeks
Warm-season
Loquat
Mangosteen
Melons
Cantaloupes and other
netted melons
Casaba
Mustard greens
Nashi
Nectarine
Okra
-1.4
Low
1 to 2 weeks
3 to 5 weeks
3 months
Low
Low
2 to 3 weeks
3 to 4 weeks
2 to 3 weeks
High
7 to 14 days
90 to 95
-1.8
Low
Moderate
High
7 to 10 days
5 to 10
85 to 90
-1.4
Low
Moderate
Low
4 to 6 weeks
Allium cepa
65 to 70
-0.8
Very low
Low
Low
1 to 8 months
Allium cepa
95 to
100
-0.9
Low
High
Moderate
3 weeks
Orange
Papaya
see Citrus
Carica papaya
7 to 13
85 to 90
-0.9
Low
1 to 3 weeks
Parsley
see Herbs
Green
3 to 5% O2
10 to 15% CO2
3 to 5% O2
5 to 10% CO2
3 to 5% O2
5 to 10% CO2
3 to 5% O2
5 to 10% CO2
3 to 5% O2
5 to 10% CO2
3 to 21% O2
l5 to 15% CO2
7 to 14 days
7 to 10
Onion
Mature bulbs, dry
3 to 5% O2
5 to 10% CO2
2 to 4 weeks
Abelmoschus
esculentus
Olea europea
Olives, fresh
3 to 5% O2
3 to 5% CO2
1 to 2% O2
3 to 5% CO2
Internal
breakdown at
3 to 10C
Air
4 to 10% CO2
2 to 3% O2
0 to 1% CO2
1 to 3% O2
5 to 10% CO2
2 to 4% O2
10 to 20% CO2
2 to 5% O2
5 to 8% CO2
6
Table 1
Scientific
Name
Storage
Temp.,
C
Parsnips
Pastinaca sativa
Passionfruit
Peach
Passiflora spp.
Prunus persica
10
-0.5 to 0
Common Name
(Other Common Name)
Pear, American
Pyrus communis
Peas
In pods (snow, snap, and
Pisum sativum
sugar peas)
Southern peas (cowpeas) Vigna sinensis =
V. unguiculata
Pepino (melon pear)
Solanum muricatum
Peppers
Bell pepper or paprika
Hot peppers (chiles)
Persimmon (kaki)
Fuyu
Hachiya
Pineapple
Plantain
Highest
Relative Freezing
Humid- Temp.,
ity, %
C
Ethylene
Production Ethylene
a
b
Rate
Sensitivity
95 to
100
85 to 90
90 to 95
-0.9
Very low
High
-0.9
Very high
High
Moderate
Moderate
-1.5 to -0.5 90 to 95
-1.7
High
High
-0.6
Very low
Moderate
0 to 1
90 to 98
4 to 5
95
5 to 10
95
Capsicum annuum
7 to 10
95 to 98
Capsicum annuum
and C. frutescens
Dispyros kaki
5 to 10
Dispyros kaki
var. Fuyu
Dispyros kaki
var. Hachiya
Ananas comosus
Low
85 to 95
-0.7
Low
Moderate
90 to 95
-2.2
Low
High
Low
1 to 3 months
90 to 95
-2.2
Low
High
Low
2 to 3 months
7 to 13
85 to 90
-1.1
Low
Low
Low
2 to 4 weeks
High
Plums and prunes
-0.5 to 0
90 to 95
-0.8
Moderate
Moderate
Pomegranate
Punica granatum
90 to 95
-3.0
Potato
Early crop
Late crop
Solanum tuberosum
Solanum tuberosum
10 to 15
4 to 12
90 to 95
95 to 98
-0.8
-0.8
Very low
Very low
Pumpkin
Quince
Raddichio
Cucurbita maxima
Cydonia oblonga
Cichorium intybus
12 to 15
-0.5 to 0
0 to 1
-0.8
-2.0
Radish
Raphanus sativus
-0.7
Rambutan
Nephelium
lappaceum
Rheum
rhaponticum
Brassica napus
var. Napobrassica
see Herbs
Trapopogon
porrifolius
12
50 to 70
90
95 to
100
95 to
100
90 to 95
95 to
100
98 to
100
Diospyros
ebenaster
Chrysophyllum
cainito
Pouteria
campechiana
Canistel (eggfruit)
Low
Low
Caimito (star apple)
Low
1 to 2% O2
3 to 5% CO2
Internal
breakdown at
3 to 10C
2 to 7 months Cultivar variations
1 to 3% O2
0 to 5% CO2
-0.7
-0.8
Sapotes
Black sapote
Ethylene causes
bitterness

Low
2 to 4 weeks
Moderate
90 to 95
Sage
Salsify (vegetable oyster)
4 to 6 months
Low
13 to 15
Rutabaga
Low
d
Life
CA Conditions
2 to 3% O2
2 to 3% CO2
6 to 8 days
Musa paradisiaca
var. paradisiaca
Prunus domestica
Rhubarb
Respiration
c
Rate
4 weeks
Low
2 to 3 weeks
2 to 3 weeks
2 to 5% O2
2 to 5% CO2
3 to 5% O2
5 to 10% CO2
3 to 5% O2
5 to 8% CO2
2 to 5% O2
5 to 10% CO2
1 to 5 weeks
Low
2 to 5 weeks
Low
2 to 3 months
Moderate
Moderate
Low
Low
No CA benefit
No CA benefit
Very low
Low
Moderate
High
Low
10 to 14 days
5 to 10
months
2 to 3 months
2 to 3 months
4 to 8 weeks
Very low
Low
Low
1 to 2 months
High
High
1 to 2% O2
2 to 3% CO2
3 to 5% O2
7 to 12% CO2
-0.9
Very low
Low
Low
2 to 4 weeks
-1.1
Very low
Low
Low
4 to 6 months
95 to 98
-1.1
Very low
Low
Low
2 to 4 months
13 to 15
85 to 90
-2.3
2 to 3 weeks
90
-1.2
3 weeks
13 to 15
85 to 90
-1.8
3 weeks
0
0
1 to 3 weeks
1 to 2% O2
0 to 5% CO2
3 to 5% O2
5 to 10% CO2
7
Table 1
Common Name
(Other Common Name)
Mamey sapote
Sapodilla (chicosapote)
White sapote
Scorzonera
Shallot
Soursop
Spinach
Spondias
(mombin, wi apple, jobo,
hogplum)
Sprouts from seeds
Alfalfa sprouts

Storage
Temp.,
C
Highest
Relative Freezing
Humid- Temp.,
ity, %
C
Calocarpum
mammosum
Achras sapota
Casimiroa edulis
see Black salsify
Allium cepa
var. ascalonicum
Annona muricata
Spinacia oleracea
13 to 15
90 to 95
15 to 20
20
85 to 90
85 to 90
-2.0
0 to 2.5
65 to70
13
0
85 to 90
95 to 100
Spondias spp.
13
85 to 90
1 to 2 weeks
95 to
100
95 to
100
95 to
100
95 to
100
5 to 9 days
Scientific
Name
Ethylene
Production Ethylene
a
b
Rate
Sensitivity
Respiration
c
Rate
d
Life
CA Conditions
High
High
2 to 3 weeks
High
High
2 weeks
2 to 3 weeks
-0.7
Low
Low
-0.3
Very low
High
Low
1 to 2 weeks
10 to 14 days
Medicago sativa
Bean sprouts
Phaseolus sp.
Radish sprouts
Raphanus sp.
Cucurbita pepo
7 to 10
95
-0.5
Low
Moderate
Low
1 to 2 weeks
Cucurbita moschata;
C. maxima
see Sapotes
see Carambola
Ipomea batatas
Annona squamosa;
Annona spp.
12 to 15
50 to 70
-0.8
Low
Moderate
Low
2 to 3 months
13 to 15
7
85 to 95
85 to 90
-1.3
Very low
High
Low
High
Low
4 to 7 months
4 weeks
Low
Moderate
Very low
Very Low
Squash
Summer, soft rind
(courgette)
Winter, hard rind
(calabash)
Star apple
Starfruit
Sweet potato or yam
Sweetsop
(sugar apple, custard
apple)
Tamarillo (tree tomato)
Tamarind
Taro (cocoyam,
eddoe, dasheen)
Thyme
Tomatillo (husk tomato)
Tomato
Mature, green
Firm, ripe
Turnip root
Water chestnut
Watercress (garden cress)
Watermelon
Yam
Yucca
Cyphomandra
betacea
Tamarindus indica
Colocasia esculenta
3to 4
85 to 95
2 to 7
7 to 10
90 to 95
85 to 90
see Herbs
Physalis ixocarpa
7 to 13
85 to 90
10 to 13
90 to 95
8 to 10
Lycopersicon
esculentum
Lycopersicon
esculentum
Brassica campetris
var. Rapifera
Eleocharis dulcis
Lepidium sativum;
Nasturtium
officinales
Citrullus vulgaris
Dioscorea spp.
see Cassava
5 to 10% O2
5 to 10% CO2
7 days
7 to 9 days
5 to 7 days
-3.7
-0.9
Low
3 to 4 weeks
4 months
Moderate
Low
3 weeks
-0.5
Very low
High
Low
2 to 5 weeks
85 to 90
-0.5
High
Low
Low
1 to 3 weeks
95
-1.0
Very low
Low
Low
4 to 5 months
1 to 2
0
85 to 90
95 to
100
-0.3
Very low
High
High
2 to 4 months
2 to 3 weeks
10 to 15
15
90
70 to 80
-0.4
-1.1
Very low
Very low
High
Low
Low
b Detrimental
3 to 5% O2
5 to 10% CO2
10 weeks
Very low
Note: Recommendations in this table are general guidelines. Recommended storage conditions
and expected postharvest life for a specific produce item may be different from those listed
here because of variations in growing conditions and postharvest care. Also, new cultivars
(varieties) of a particular item may require different conditions and have a very different
expected postharvest life from that listed in the table. Empty cells indicate that no data are
available. For updates on guidelines, refer to the University of California Web site at
http://postharvest.ucdavis.edu.
a Very low = <0.1 L/(kg h) at 20C
Low = 0.1 to 1.0 L/(kg h)
Moderate = 1.0 to 10.0 L/(kg h)
High = 10 to 100 L/(kg h)
Very high = >100 L/(kg h)
3 to 5% O2
5 to 10% CO2
Large differences
among varieties
2 to 3 weeks
2 to 7 months
No CA benefit
3 to 5% O2
2 to 3% CO2
3 to 5% O2
3 to 5% CO2
No CA benefit
effects include yellowing, softening, increased decay, abscission,

and browning.
recommended storage temperature.
Low = <20 mg CO2/(kg h)
Moderate = <40 mg CO2/(kg h)
High = <60 mg CO2/(kg h)
Very high = >60 mg CO2/(kg h)
d CA = controlled atmosphere.
c At
8
Table 2
Product
Fish
Haddock, cod, perch
Hake, whiting
Halibut
Herring, kippered
smoked
Mackerel
Menhaden
Salmon
Tuna
Frozen fish
a
Shellfish
Scallop meat
Shrimp
Lobster, American
Oysters, clams
(meat and liquid)
in shell
Frozen shellfish
Beef
Beef, fresh, average
Beef carcass
choice, 60% lean
prime, 54% lean
sirloin cut (choice)
round cut (choice)
dried, chipped
Liver
Veal, lean
Beef, frozen
Pork
Pork, fresh, average
carcass, 47% lean
bellies, 35% lean
fatback, 100% fat
shoulder, 67% lean
frozen
Ham, 74% lean
light cure
country cure
frozen
Bacon, medium fat class
cured, farm style
cured, packer style
frozen
Sausage, links or bulk
sausage, country, smoked
Frankfurters, average
Polish style
Lamb
Fresh, average
Choice, lean
Leg, choice, 83% lean
Frozen
Poultry
Poultry, fresh, average
Chicken, all classes
Turkey, all classes
breast roll
frankfurters
Duck
Poultry, frozen
Note: Data extracted from ASHRAE.
Storage
Temp., C
-0.5 to 1
0 to 1
-0.5 to 1
0 to 2
0 to 2
0 to 1
1 to 5
-0.5 to 1
0 to 2
-30 to -20
0 to 1
-0.5 to 1
Storage Requirements of Other Perishable Products
Relative
Approximate
a
Humidity, % Storage Life
95 to 100
95 to 100
95 to 100
80 to 90
80 to 90
95 to 100
95 to 100
95 to 100
95 to 100
90 to 95
12 days
10 days
18 days
10 days
10 days
6 to 8 days
4 to 5 days
18 days
14 days
6 to 12 months
95 to 100 12 days
95 to 100 12 to 14 days
In sea water Indefinitely
5 to 10
0 to 2
5 to 10
100
5 to 8 days
95 to 100 5 days
90 to 95 3 to 8 months
-2 to 1
88 to 95
1 week
0 to 4
0 to 1
0 to 1
0 to 1
10 to 15
0
-2 to 1
-20
85 to 90
85
85
85
15
90
85 to 95
90 to 95
1 to 3 weeks
1 to 3 weeks
1 to 3 weeks
1 to 3 weeks
6 to 8 weeks
5 days
3 weeks
6 to 12 months
0 to 1
0 to 1
0 to 1
0 to 1
0 to 1
-20
0 to 1
3 to 5
10 to 15
-20
3 to 5
16 to 18
1 to 4
-20
0 to 1
0
0
0
85 to 90
85 to 90
85
85
85
90 to 95
80 to 85
80 to 85
65 to 70
90 to 95
80 to 85
85
85
90 to 95
85
85
85
85
3 to 7 days
3 to 5 days
3 to 5 days
3 to 7 days
3 to 5 days
4 to 8 months
3 to 5 days
1 to 2 weeks
3 to 5 months
6 to 8 months
2 to 3 weeks
4 to 6 months
2 to 6 weeks
2 to 4 months
1 to 7 days
1 to 3 weeks
1 to 3 weeks
1 to 3 weeks
-2 to 1
0
0
-20
85 to 90
85
85
90 to 95
3 to 4 weeks
5 to 12 days
5 to 12 days
8 to 12 months
-2 to 0
-2 to 0
-2 to 0
-4 to -1
-20 to -10
-2 to 0
-20
95 to 100 1 to 3 weeks
6 to 12 months
6 to 16 months
90 to 95 12 months
Product
Meat (Miscellaneous)
Rabbits, fresh
Dairy Products
Butter
Butter, frozen
Cheese, cheddar
long storage
short storage
processed
grated
Ice cream, 10% fat
premium
Milk
fluid, pasteurized
grade a (3.7% fat)
raw
dried, whole
nonfat
evaporated
evaporated, unsweetened
condensed, sweetened
Whey, dried
Eggs
Shell
farm cooler
Frozen
whole
yolk
white
whole egg solids
Yolk solids
Flake albumen solids
Dry spray albumen solids
Candy
Milk chocolate
Peanut brittle
Fudge
Marshmallows
Miscellaneous
Alfalfa meal
Beer, keg
bottles and cans
Bread
Canned goods
Cocoa
Coffee, green
Fur and fabrics
Honey
Hops
Lard (without
antioxidant)
Nuts
Oil, vegetable, salad
Oleomargarine
Orange juice
Popcorn, unpopped
Yeast, bakers compressed
Tobacco, hogshead
bales
cigarettes
cigars
a
b
Storage
Temp., C
Relative
Approximate
a
Humidity, % Storage Life
0 to 1
90 to 95
1 to 5 days
0
-23
75 to 85
70 to 85
2 to 4 weeks
12 to 20 months
0 to 1
4
4
4
-30 to -25
-35 to -40
65
65
65
65
90 to 95
90 to 95
12 months
6 months
12 months
12 months
3 to 23 months
3 to 23 months
4 to 6
0 to 1
0 to 4
21
7 to 21
4
21
4
21
Low
7 days
2 to 4 months
2 days
6 to 9 months
16 months
24 months
12 months
15 months
12 months
80 to 90
70 to 75
5 to 6 months
2 to 3 weeks
-20
-20
-20
1.5 to 4
1.5 to 4
Room
Room
Low
Low
Low
Low
1 year plus
1 year plus
1 year plus
6 to 12 months
6 to 12 months
1 year plus
1 year plus
-20 to 1
-20 to 1
-20 to 1
-20 to 1
40
40
65
65
6 to 12 months
1.5 to 6 months
5 to 12 months
3 to 9 months
-20
1.5 to 4
1.5 to 4
-20
0 to 15
0 to 4
1.5 to 3
1 to 4
10
-2 to 0
7
0
0 to 10
21
1.5
-1 to 1.5
0 to 4
-0.5 to 0
10 to 18
2 to 4
2 to 8
2 to 10
70 to 75
Low
Low
-1.5 to 0
10 to 13
1 year plus
3 to 8 weeks
65 or below 3 to 6 months
3 to 13 weeks
70 or lower 1 year
50 to 70 1 year plus
45 to 55 Several years
1 year plus
50 to 60 Several months
1 year plus
60 to 70 1 year plus
3 to 6 weeks
85
4 to 6 weeks
50 to 65
70 to 85
50 to 55
60 to 65
Storage life is not based on maintaining nutritional value.

Eggs with weak albumen freeze just below -1C.
1 year
1 to 2 years
6 months
2 months

Table 1 Storage Requirements of Vegetables, Fresh Fruits, and Melons

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Table 1 Storage Requirements of Vegetables, Fresh Fruits, and Melons

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Storage Requirements of Vegetables, Fresh Fruits, and Melons

Acerola (Barbados cherry) Malpighia glabra

Malus pumila cv.

Very high 2 to 3 weeks

Storage Requirements of Vegetables, Fresh Fruits, and Melons (Continued )

Bittermelon (bitter gourd)

Black salsify (scorzonera)

Common, early crop

Storage Requirements of Vegetables, Fresh Fruits, and Melons (Continued )

FL, humid areas

Lime (Mexican, Tahitian Citrus aurantifolia;

Storage Requirements of Vegetables, Fresh Fruits, and Melons (Continued )

Feijoa (pineapple guava)

Storage Requirements of Vegetables, Fresh Fruits, and Melons (Continued )

Luffa (Chinese okra)

Malanga (tania, new

Storage Requirements of Vegetables, Fresh Fruits, and Melons (Continued )

Plums and prunes

Very high 1 to 2 weeks

Caimito (star apple)

Very high 3 to 4 weeks

Storage Requirements of Vegetables, Fresh Fruits, and Melons (Continued )

effects include yellowing, softening, increased decay, abscission,

Storage Requirements of Other Perishable Products

Storage life is not based on maintaining nutritional value.

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