Fruits and Vegetables - Optimal Storage Conditions
Proper storage conditions - temperature and humidity - are required to maximize storage life and maintain quality of harvested fruits and vegetables.
Fresh fruit need low temperature and high relative humidity to reduce the respiration and slow down the metabolic processes. The table below indicates optimal temperatures and moisture conditions for some common fruits and vegetables.
For full table with Chill Temperature, Freezing Point and Optimal Humidity - rotate the screen!
| Product | Optimal Storage Temperature (oF) | Chill Point (oF) | Freezing Point (oF) | Optimal Humidity | Top Ice Accepted 1) | Water Sprinkle Accepted 2) | Ethylene Production | Sensitive to Ethylene 3) | Approximate Storage Life | Comments |
|---|---|---|---|---|---|---|---|---|---|---|
| % | ||||||||||
| Apples | 30 - 40 | 29.3 | 90-95 | No | No | High | Yes | 1-12 months | Chill sensitive stored at 35-40 F (2-4 C) | |
| Apricots | 31 - 32 | 30.1 | 90-95 | No | No | High | Yes | 1-3 weeks | ||
| Artichokes | 32 - 35 | 90-95 | Yes | Yes | No | No | ||||
| Artichokes, Jerusalem | 31 - 32 | 28.0 | 90-95 | No | No | No | No | 4-5 months | ||
| Asparagus | 32 - 35 | 30.9 | 95-100 | No | Yes | No | Yes | 2-3 weeks | ||
| Avocados, ripe | 38 - 45 | 36 | 85-95 | No | No | High | Yes | |||
| Avocados, unripe | 45 - 50 | 45 | 85-95 | No | No | Low | Yes, Very | Keep away from ethylene producing fruits | ||
| Bananas, green | 62 - 70 | 56 | 85-95 | No | No | Low | Yes | |||
| Bananas, ripe | 56 - 60 | 54 | 85-95 | No | No | Medium | No | |||
| Basil | 52 - 59 | 50 | 90-95 | No | Yes | No | Yes | |||
| Beans, dry | 40 - 50 | 40-50 | 6-10 months | |||||||
| Beans, green or snap | 40 - 45 | 30.7 | 95 | 7-10 days | ||||||
| Beans, sprouts | 32 | 95-100 | 7-9 days | |||||||
| Beans. Lima | 37 - 41 | 31.0 | 95 | 5-7 days | ||||||
| Beets | 32 - 35 | 90-95 | Yes | Yes | No | Yes | ||||
| Beets, bunched | 32 | 31.3 | 98-100 | 10-14 days | ||||||
| Beets, topped | 32 | 30.3 | 98-100 | 4-6 months | ||||||
| Blackberries | 32 - 33 | 30.5 | 90-95 | No | No | Very Low | No | 2-3 days | ||
| Blueberries | 32 - 35 | 90-95 | No | No | Very Low | No | ||||
| Bok Choy | 32 - 35 | 90-95 | No | Yes | No | Yes | ||||
| Broccoli | 32 | 30.9 | 95-100 | Yes | Yes | No | Yes | 10-14 days | ||
| Brussels Sprouts | 32 | 30.5 | 90-95 | Yes | Yes | No | Yes | 3-5 weeks | ||
| Bunched Greens | 32 | 90-95 | Yes | Yes | No | Yes | Beets, Chard, Green Onions, Mustard, Parsley, Radish, Spinach, Turnip | |||
| Cabbage, Chinese | 32 | 95-100 | No | No | No | Yes | 2-3 months | |||
| Cabbage, early | 32 | 30.4 | 98-100 | Yes | Yes | No | Yes | 3-6 weeks | ||
| Cabbage, late | 32 | 30.4 | 98-100 | 5-6 months | ||||||
| Cantaloupe | 36 - 38 | 34 | 90-95 | No | No | Medium | Yes | |||
| Carrots, bunched | 32 | 95-100 | Yes | Yes | No | Yes | 2 weeks | Ethylene may cause a bitter flavor | ||
| Carrots, immature | 32 | 29.5 | 98-100 | 4-6 weeks | ||||||
| Carrots, mature | 32 | 29.5 | 98-100 | 7-9 months | ||||||
| Cauliflower | 32 | 30.6 | 95-98 | 3-4 weeks | ||||||
| Cauliflower | 32 - 35 | 90-95 | No | No | No | Yes | ||||
| Celery | 32 | 31.1 | 98-100 | Yes | Yes | No | Yes | 2-3 months | ||
| Celeriac | 32 | 30.3 | 97-99 | 6-8 months | ||||||
| Chard | 32 | 95-100 | 10-14 days | |||||||
| Cherries | 32 - 35 | 90-95 | No | No | Very Low | No | ||||
| Cherries, sour | 32 | 29.0 | 90-95 | 3-7 days | ||||||
| Cherries, sweet | 30 - 31 | 28.8 | 90-95 | 2-3 weeks | ||||||
| Chicory | 32 - 35 | 90-95 | Yes | Yes | No | No | ||||
| Chicory, witloof | 32 | 95-100 | 2-4 weeks | |||||||
| Chinese Pea Pods | 32 - 35 | 90-95 | No | No | No | No | ||||
| Coconuts | 55 - 60 | 80-85 | No | No | No | No | Extended storage 32-35 F (0-2 C) | |||
| Collards | 32 | 30.6 | 95-100 | 10-14 days | ||||||
| Corn, sweet | 32 | 30.9 | 95-98 | Yes | Yes | No | No | 5-8 days | ||
| Cranberries | 38 - 42 | 36 | 90-95 | Yes | No | No | No | |||
| Cucumbers | 50 - 55 | 40 | 31.1 | 95 | No | No | Very Low | Yes | 10-14 days | |
| Currants | 31 - 32 | 30.2 | 90-95 | 1-4 weeks | ||||||
| Eggplant | 46 - 54 | 45 | 30.6 | 90-95 | No | No | No | Yes | 1 week | |
| Elderberries | 31 - 32 | 90-95 | 1-2 weeks | |||||||
| Endive | 32 | 31.9 | 95-100 | Yes | Yes | No | No | 2-3 weeks | ||
| Escarole | 32 - 35 | 90-95 | Yes | Yes | No | No | ||||
| Escarole | 32 | 31.9 | 95-100 | 2-3 weeks | ||||||
| Figs | 32 - 35 | 90-95 | No | No | Low | No | ||||
| Garlic | 32 | 30.5 | 65-70 | No | No | No | No | 6-7 months | May be stored at 55-70 F (13-21 C) for shorter periods | |
| Ginger Root | 60 - 65 | 55 | 65-70 | No | No | No | No | |||
| Gooseberries | 31 - 32 | 30.0 | 90-95 | 3-4 weeks | ||||||
| Grapefruit | 55 - 60 | 50 | 90-95 | No | No | Very Low | No | |||
| Grapes | 31 - 32 | 29.7 | 85 | No | No | Very Low | Yes | 2-8 weeks | ||
| Green Beans | 40 - 45 | 38 | 90-95 | No | No | No | Yes | |||
| Green Peas | 32 - 35 | 90-95 | No | No | No | Yes | ||||
| Greens, leafy | 32 | 95-100 | 10-14 days | |||||||
| Guavas | 45 - 50 | 40 | 90-95 | No | No | Medium | Yes | |||
| Herbs | 32 - 35 | 90-95 | No | Yes | No | Yes | ||||
| Horseradish | 30 - 32 | 28.7 | 98-100 | 10-12 months | ||||||
| Jicama | 55 - 65 | 65-70 | 1-2 months | |||||||
| Kale | 32 | 31.1 | 95-100 | 2-3 weeks | ||||||
| Kiwi, ripe | 32 - 35 | 90-95 | No | No | High | Yes | ||||
| Kiwi, unripe | 32 - 35 | 90-95 | Ne | No | Low | Yes, Very | ||||
| Kohlrabi | 32 | 30.2 | 98-100 | Yes | Yes | No | No | 2-3 months | ||
| Leeks | 32 | 30.7 | 95-100 | Yes | Yes | No | Yes | 2-3 months | ||
| Lemons | 52 - 55 | 50 | 90-95 | No | No | Very Low | No | |||
| Lettuce | 32 | 31.7 | 98-100 | No | Yes | No | Yes | 2-3 weeks | ||
| Limes | 48 - 55 | 45 | 90-95 | No | No | Very Low | No | |||
| Lychees | 40 - 45 | 36 | 90-95 | No | No | Very Low | No | |||
| Mangos | 50 - 55 | 50 | 85-95 | No | No | Medium | Yes | |||
| Melons, Casaba/Persian | 50 - 55 | 45 | 85-95 | No | No | Very Low | Yes | Riper melons may be stored at 45-50 F (7-10 C) | ||
| Melons, Crenshaw | 50 - 55 | 45 | 85-95 | No | No | Low | Yes | Riper melons may be stored at 45-50 F (7-10 C) | ||
| Melons, Honey Dew | 50 - 55 | 41 | 85-95 | No | No | Medium | Yes | Riper melons may be stored at 45-50 F (7-10 C) | ||
| Mushrooms | 32 | 30.4 | 95 | No | Yes | No | Yes | 3-4 days | ||
| Napa | 32 - 35 | 90-95 | No | No | No | Yes | ||||
| Nectarines | 31 - 32 | 30.4 | 90-95 | No | No | High | No | 2-4 weeks | ||
| Okra | 45 - 50 | 45 | 28.7 | 90-95 | No | No | Very Low | Yes | 7-10 days | |
| Onions | 32 - 35 | 65-75 | No | No | No | No | May be stored at 55-70 F (13-21 C) for shorter period | |||
| Oranges | 40 - 45 | 38 | 90-95 | No | No | Very Low | No | |||
| Papayas | 50 - 55 | 45 | 85-95 | No | No | Medium | Yes | |||
| Parsley | 32 | 30.0 | 95-100 | 2-3 months | ||||||
| Parsnips | 32 | 30.4 | 98-100 | Yes | Yes | No | Yes | 4-6 months | ||
| Peaches | 31 - 32 | 30.3 | 90-95 | No | No | High | Yes | 2-4 weeks | ||
| Pears | 29 - 31 | 29.2 | 90-95 | No | No | High | Yes | 2-7 months | ||
| Peas, green | 32 | 30.9 | 95-98 | 1-2 weeks | ||||||
| Peas, southern | 40 - 41 | 95 | 6-8 days | |||||||
| Peppers, hot chili | 32 - 50 | 60-70 | No | No | No | Yes | 6 months | |||
| Peppers, sweet | 45 - 55 | 42 | 30.7 | 90-95 | No | No | No | No | 2-3 weeks | |
| Persimmons | 32 - 35 | 90-95 | No | No | No | Yes, Very | ||||
| Pineapples | 50 - 55 | 45 | 85-95 | No | No | Very Low | No | Odor may influence avacados | ||
| Plums | 31 - 32 | 30.5 | 90-95 | No | No | High | Yes | 2-5 weeks | ||
| Pomegranates | 41 - 50 | 41 | 90-95 | No | No | No | No | |||
| Potatoes | 45 - 50 | 38 | 90-95 | No | No | No | Yes | |||
| Precut Fruit | 32 - 36 | 90-95 | No | No | Low | No | ||||
| Precut Vegetables | 32 - 36 | 90-95 | No | No | No | Yes | ||||
| Prunes | 31 - 32 | 30.5 | 90-95 | No | No | High | Yes | 2-5 weeks | ||
| Pumpkins | 50 - 55 | 50 | 30.5 | 65-70 | No | No | No | Yes | 2-3 months | |
| Quinces | 31 - 32 | 28.4 | 90 | 2-3 months | ||||||
| Quinces | 32 - 35 | 90-95 | No | No | High | Yes | ||||
| Radishes, spring | 32 | 30.7 | 95-100 | Yes | Yes | No | Yes | 3-4 weeks | ||
| Radishes, winter | 32 | 95-100 | 2-4 months | |||||||
| Raspberries | 31 - 32 | 30.0 | 90-95 | No | No | Very Low | No | 2-3 days | ||
| Rhubarb | 32 | 30.3 | 95-100 | No | Yes | No | No | 2-4 weeks | ||
| Rutabagas | 32 | 30.0 | 98-100 | Yes | Yes | No | Yes | 4-6 months | ||
| Salad Mixes | 32 - 35 | 90-95 | No | Yes | No | Yes | ||||
| Salsify | 32 | 30.0 | 95-98 | 2-4 months | ||||||
| Spinach | 32 | 31.5 | 95-100 | 10-14 days | ||||||
| Sprouts | 32 - 35 | 90-95 | No | No | No | Yes | ||||
| Squashes, summer | 41 - 50 | 40 | 31.1 | 95 | No | No | No | Yes | 1-2 weeks | |
| Squashes, winter | 50 | 30.5 | 50-70 | No | No | No | Yes | 1-6 months | ||
| Strawberries | 32 | 30.6 | 90-95 | No | No | Very Low | No | 3-7 days | ||
| Sweet Potatoes | 55 - 60 | 54 | 29.7 | 85-90 | No | No | No | Yes | 4-7 months | |
| Tangerines | 32 - 35 | 90-95 | No | No | Very Low | No | ||||
| Tangerines | 40 - 45 | 38 | 90-95 | No | No | Very Low | No | |||
| Tomatoes, mature green | 55 - 70 | 31.0 | 90-95 | No | No | Low | Yes | 1-3 weeks | Riping can be delayed by storing at 55-60 F (13-16 C) | |
| Tomatoes, ripe | 55 - 70 | 31.1 | 90-95 | No | No | Medium | No | 4-7 days | ||
| Turnip greens | 32 | 31.7 | 95-100 | 10-14 days | ||||||
| Turnips | 32 | 30.1 | 95 | Yes | Yes | No | Yes | 4-5 months | ||
| Watercress | 32 | 31.4 | 95-100 | 2-3 weeks | ||||||
| Watermelon | 55 - 70 | 50 | 85-95 | No | No | No | Yes, Very | Keep away from ethylene producing fruits |
1) Top icing the products may be very effective keeping the temperature low and the product surface close to 100% humidity.
2) Spraying with water may be effective by keeping the temperature low (evaporative cooling) and the surface 100% humid.
3) Products sensitive to ethylene should not be stored together with products producing ethylene. Exposure to ethylene may soften the flesh, adding bitter taste to the product or/and accelerate ripening.
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