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Reefer - Commodity Handling Table

Recommended long-term storage conditions for container transportation

Contents: Fresh Vegetables and Melon | Fresh Fruit | Fresh Meat | Processed Meat | Dairy | Frozen Horticultural | Frozen Meat | Frozen Seafood | Miscellaneous

FRESH VEGETABLES AND MELONS
Commodity
Post-harvest Life (days)
Recommended
Temperature Settings
Recommended
Fresh Air Exchange (CFM)
Benefit from
Modified/
Controlled Atmosphere
Acceptable Receiving Pulp Temperature Range
Highest Freezing Point
  Remarks
°F
°C
°F
°C
°F
°C
Amaranth Leaves
10-14
34
1.1
45
none
32-34
0 to 1.1
      
Anise
14-21
32-36
0-2.2
closed
none
32-34
0 to 1.1
      
Aravi - Yams
50-115
56-60
13.3-15.6
closed
none/slight
56-60
13.3 to 15.6
30
-1.1
 
Artichokes, Globe
14-21
32-33
0-0.6
45
good
32-41
0 to 5
29.9
-1.2
  
Artichokes, Jerusalem
100-150
33-34
0.6-1.1
15
none
30-41
-1.1 to 5
27.5
-2.5
  
Asparagus, Green
14-21
33-36
0.6-2.2
45
good
35-41
1.7 to 5
30.9
-0.6
Asparagus is sensitive to chilling injury after 10 days at 32°F.
Bean Sprouts - Mung Beans
7-9
32
0
45
none
32-44
0 to 6.7
      
Beans, Lima, Shelled
7-10
37-39
2.8-3.9
45
none
37-45
2.8 to 7.2
31
-0.6
  
Beans, Lima, Unshelled
7-10
41-43
5-6.1
45
none
37-45
2.8 to 7.2
31
-0.6
  
Beans, Snap or Green
10-14
38-40
3.3-4.4
30
fair
36-42
2.2 to 5.5
30.7
-0.7
  
Beans, Winged
28
50
10
closed
none
50-60
10 to 15.6
      
Beets, Bunch
10-14
34
1.1
15
slight
32-41
0 to 5
31.3
-0.4
  
Beets, Root
90-150
34
1.1
closed
slight
31-41
-0.6 to 5
30.3
-0.9
  
Belgian Endive - Witloof Chicory
7-14
34-36
1.1-2.2
60
good
32-41
0 to 5
      
Bok Choy
30-60
32-34
0-1.1
30
good
31-41
-0.6 to 5
      
Broccoli
7-14
32-33
0-0.6
30
good
31-41
-0.6 to 5
30.9
-0.6
Avoid setting temp at 31°F or below.
Brussels Sprouts
21-35
32-33
0-0.6
30
good
31-41
-0.6 to 5
30.5
-0.9
  

Cabbage, Chinese - Napa Cabbage
30-60
32-36
0-2.2
15
good
31-41
-0.6 to 5
30.4
-0.9
  
Cabbage, Green (Early)
21-42
32-36
0-2.2
15
good
31-41
-0.6 to 5
30.4
-0.9
  
Cabbage, Green (Late)
90-180
32-36
0-2.2
15
good
31-41
-0.6 to 5
30.4
-0.9
  
Cabbage, Red (Early)
21-42
32-36
0-2.2
15
good
31-41
-0.6 to 5
30.4
-0.9
  
Cabbage, Red (Late)
90-180
32-36
0-2.2
15
good
31-41
-0.6 to 5
30.4
-0.9
  
Cactus Steams - Nopales
14-21
41-50
5-10
closed
none
36-55
2.2 to 12.8
    
Discoloration can occur due to chilling injury if stored longer than 3 weeks at 41°F.
Calabaza
60-90
50
10
15
none
50-55
10 to 12.8
      
Cantaloupe
12-21
37-41
2.8-5
30
fair
36-50
2.2 to 10
29.9
-1.2
Avoid setting temp at 35°F or below.
Carrots, Topped
28-180
32-41
0-5
15
slight
30-44
-1.1 to 6.7
29.5
-1.4
  
Cauliflower
21
33
0.6
30
fair
31-41
-0.6 to 5
30.6
-0.8
Transit time more than 21 days not recommended.
Celeriac
180-240
33-34
0.6-1.1
15
slight
31-41
-0.6 to 5
30.3
-0.9
  
Celery
35-49
33
0.6
15
fair
32-41
0-5
31.1
-0.5
Freezing injury will be initiated at 31.1°F.
Chard
10-14
34
1.1
45
none
32-41
0-5
31.9
-0.1
  
Chayote
28-42
45
7.2
closed
none
32-55
0-12.8
31
-0.6
  
Chicory
14-28
33-34
0.6-1.1
45
none
31-41
-0.6 to 5
      
Chives
14-21
33-34
0.6-1.1
45
none
32-41
0-5
      
Collards
10-14
33-34
0.6-1.1
45
none
31-41
-0.6 to 5
30.6
-0.8
  
Corn, Sweet
7
33-34
0.6-1.1
45
good
31-41
-0.6 to 5
30.9
-0.6
Due to high rate of respiration & conversion of sugars to starch, transit time more than 7 days not recommended. Freezing injury will be initiated at 31.1°F.
Cucumbers
10-14
50-55
10-12.7
15
fair
45-60
7.2-15.6
30.1
-1.1
Avoid setting temp at 50°F or below. Transit time more than 14 days not recommended.
Daikon - Black Radish
60-120
34
1.1
15
none
31-41
-0.6 to 5
      
Dasheen - Taro & Eddo
42-140
50
10
closed
none/slight
45-55
7.2-12.8
      
Eggplant
10-14
50-54
10-12.2
15
fair
45-65
7.2-18.3
30.6
-0.8
Avoid setting temp at 49°F or below. Transit time more than 14 days not recommended.
Endive - Escarole
14-28
34
1.1
30
good
32-41
0-5
31.9
-0.1
  
Garlic
90-210
31
-0.6
15
good
31-46
-0.6 to 7.8
below 30
-1.1
R/H 60-70% preferred. Garlic cloves must be properly cured prior to shipping. Avoid temp range 41-65°F.
Ginger
90-180
56
13.3
15
none/slight
50-66
10 to 18.9
    
R/H 65% preferred. Ginger roots must be cured properly prior to shipping. Avoid temp below 55°F.
Greens, Leafy
10-14
32-33
0-0.6
30
none
32-41
0 to 5
31.7
-0.2
  
Horseradish
300-351
34
1.1
closed
none/slight
30-39
-1.1 to 3.9
28.7
-1.8
  
Jicama
30-60
55
12.7
closed
none
55-65
12.8 to 18.3
      
Kale
10-14
33
0.6
30
none
32-41
0 to 5
31.1
-0.5
  
Kiwanus
180
50
10
45
none
50-60
10 to 15.6
      
Kohlrabi,
Topped
60-90
33-34
0.6-1.1
15
none/slight
31-41
-0.6 to 5
30.2
-1.0
  
Leeks, Green
60-90
32
0
30
good
32-41
0 to 5
30.7
-0.7
  
Lettuce, Crisphead or Iceberg
12-14
33
0.6
15
good
32-41
0 to 5
31.7
-0.2
Freezing damage can occur at 31.7°F or below. Extremely sensitive to ethylene.
Lettuce,
Romaine or Cos
14-21
33
0.6
15
good
32-41
0 to 5
31.7
-0.2
Same as iceberg/crisphead lettuce. Avoid using propane fork-lift for stuffing.
Malanga - Cocoyam, Yautia
42
50
10
closed
none/slight
55-66
12.8 to 18.9
      
Manioc - Cassava, Yuca
21-35
41
5
closed
none/slight
38-45
3.3 to 7.2
      
Melons, Bitter
14-21
54-55
12.2-12.8
closed
none
54-60
12.2 to 15.6
      
Melons, Casaba
21-28
50
10
45
fair
50-65
10 to 18.3
30.1
-1.1
  
Melons, Crenshaw
14-21
50
10
45
good
45-60
7.2 to 15.6
30.1
-1.1
  
Melons, Honeydew
21-28
45
7.2
15
good
41-60
5 to 15.6
30.9
-0.6
  
Melons, Persian
14-21
50
10
45
good
45-65
7.2 to 18.3
30.6
-0.8
  
Melons, Water (Seeded or Seedless)
14-21
50-59
10-15
15
none/slight
50-60
10 to 15.6
30.9
-0.6
Watermelons are prone to chilling injury when stored at 45°F or below.
Mushrooms
12-17
33-34
0.6-1.1
45
fair
31-41
-0.6 to 5
30.4
-0.9
Freezing injury will likely occur at temp 30.9°F. As mushrooms will continue to develop after harvest, remove field heat quickly.
Okra
7-14
45-50
7.2-10
15
fair
45-55
7.2 to 12.8
28.7
-1.8
  
Onions, Dry
30-270
33-34
0.6-1.1
30
none
31-41
-0.6 to 5
30.6
-0.8
Avoid temp range 41-68°F (will sprout and decay rapidly).
Onions, Green
21-28
33
0.6
30
good
31-41
-0.6 to 5
30.4
-0.9
  
Parsley
30-60
33-34
0.6-1.1
30
good
31-41
-0.6 to 5
30
-1.1
  
Parsnips
120-150
33-34
0.6-1.1
closed
none/slight
31-41
-0.6 to 5
30.4
-0.9
  
Peas, Snow
and Sanp pod
7-14
33-34
0.6-1.1
30
good
31-41
-0.6 to 5
30.9
-0.6
  
Peppers, Bell - Sweet Peppers
21-35
41-45
5-7.2
15
fair
41-55
5-12.8
30.7
-0.7
Avoid setting temp 41°F or below. Chilling injury will occur if stored at 41°F for longer than 2 weeks.
Peppers, Hot Chili
14-21
50
10
15
slight
45-55
7.2 to 12.8
30.7
-0.7
  
Potatoes, Early
21-35
55
12.8
15
none/slight
50-70
10 to 21.1
30.5
-0.8
Storing immature potatoes below 55°F may cause the accumulation of reducing sugars, leading to excessive browning during frying/chipping. However, it will allow extended storage life.
Potatoes, Late
150
45
7.2
15
none/slight
36-50
2.2 to 10
30.5
-0.8
Avoid exposure to bright light which will induce greening.
Potatoes, Sweet - Boniato
90-180
56
13.3
closed
none/slight
56-66
13.3 to 18.9
29.7
-1.3
  
Pumpkins & Winter Squash
60-180
55-59
12.8-15
15
none/slight
50-70
10 to 21.1
30.5
-0.8
Pumpkins and winter squash are very chilling sensitive when stored below 50°F.
Radicchio
14-21
34
1.1
45
none
32-41
0 to 5
      
Radishes, Red (topped)
21-28
33
0.6
15
none/slight
31-41
-0.6 to 5
30.7
-0.7
  
Radishes,
Daikon-type radish
90-120
33
0.6
15
none/slight
31-41
-0.6 to 5
30.7
-0.7
  
Rhubarb
14-21
34
1.1
15
none
31-41
-0.6 to 5
30.3
-0.9
  
Rutabagas
60-120
33-34
0.6-1.1
15
none/slight
31-41
-0.6 to 5
30.1
-1.1
  
Salsify
60-120
33-34
0.6-1.1
15
none/slight
31-41
-0.6 to 5
30.1
-1.1
  
Scorzonera - Black Salsify
180
33-34
0.6-1.1
15
good
32-41
0 to 5
      
Shallots
21-28
32
0
30
good
31-41
-0.6 to 5
      
Spinach
10-14
33-34
0.6-1.1
45
fair
32-41
0 to 5
31.5
-0.3
Freezing injury will be initiated at 31.5°F.
Summer Squash
10-14
41-50
5-10
15
none/slight
41-55
5 to 12.8
31.1
-0.5
Summer squash are chilling sensitive at temp below 41°F.
Swiss Chard
30-60
33-34
0.6-1.1
30
good
31-34
-0.6 to 1.1
      
Tomato, Mature-green
14-21
55-60
12.8-15.5
15
good
50-65
10-18.3
30
-1.1
Tomatoes are chilling sensitive at temp below 50°F.
Tomato, Light Red
10-14
50-55
10-12.8
15
good
50-65
10-18.3
30
-1.1
Tomatoes are chilling sensitive at temp below 50°F.
Water Chestnuts
100-128
33-34
0.6-1.1
15
none
32-50
0 to 10
      
Watercress
14-21
33
0.6
45
none
32-41
0 to 5
31.5
-0.3
  
Watermelons, Seeded or Seedless
14-21
50-59
10-15
15
none/slight
50-60
10 to 18.3
30.9
-0.6
Watermelons are prone to chilling injury when stored at 45°F or below.

Note:

  • The above mentioned temperature and fresh-air exchange settings for each commodity are only recommended set points.
  • The post-harvest life expectancy and best temperature management for each commodity also vary by cultivars and post-harvest handlings.
  • Recommended temperature and fresh-air exchange settings are for general guidance only. These recommendations are based on standardized assumptions and industry research. Optimum settings may differ depending on the specific commodity, post-harvest handling and other variables. Shippers are responsible for determining the optimum settings best suited for their cargo.