Optimal Fresh Produce Storage Temperatures. Ohio State University Extension Copyright 2015 Group 1: Fruits and vegetables, 0 to 2C (32 to 36F), 90-95% relative humidity Many products in this group produce ethylene. Apples Grapes Parsnips Apricots Horseradish Peaches Asian pears Kohlrabi Pears Barbados Cherry Leeks Persimmons Beets, Topped Longan Plums Berries (except cranberries)
Loquat Pomegranates Cashew Apple Lychee Prunes Cherries Mushrooms Quinces Coconuts Nectarines Radishes Figs (not with apples) Oranges* Rutabagas Turnips *Citrus treated with biphenyl may give odors to other products. Ohio State University Extension Copyright 2015 Group 2: Fruits and vegetables, 0 to 2C (32 to 36F), 95-100% relative humidity Many products in this group are sensitive to ethylene. Amaranth* Carrots*
Horseradish Anise* Cabbage* Kiwifruit Artichokes* Cauliflower Kohlrabi* Asparagus Celeriac* Leafy Greens Bean Sprouts Celery* Leeks* Beets* Cherries Lettuce Belgian endive Corn, Sweet* Lo Bok Berries (except cranberries) Daikon* Mushrooms Bok Choy Endive* Onions, Green*
Broccoli* Escarole* Parsley* Brussels sprouts* Grapes Parsnips* Ohio State University Extension Copyright 2015 Group 2 continued Peas* Pomegranate Raddichio Radishes* Rhubarb Rutabagas* Salsify Scorzonera Snow peas Spinach* Turnips* Waterchestnut
Watercress* *these products can be top-iced. Ohio State University Extension Copyright 2015 Group 3: Fruits and vegetables, 0 to 2C (32 to 36F), 65-75% relative humidity Moisture will damage these products. Garlic Onion, Dry Ohio State University Extension Copyright 2015 Group 4: Fruits and vegetables, 4.5C (40F), 90-95% relative humidity Cactus leaves Cactus pears Caimito Cantaloupes** Clementine Cranberries
Lemons* Lychees Kumquat Mandarin* Oranges* Pepino Tamarillo Tangelos* Tangerines* Ugli fruit* Yucca Root *citrus treated with biphenyl may give odors to other products **can be top-iced Ohio State University Extension Copyright 2015 Group 5: Fruits and vegetables, 10C (50F), 85-90% relative humidity Many of these products are sensitive to ethylene. These products are also sensitive to chilling injury.
Beans Kiwano Pummelo Calamondin Malanga Squash, Summer Chayote Okra Tamarind Cucumber Olive Taro Root Eggplant Peppers Haricot Vert Potatoes, (storage) Ohio State University Extension Copyright 2015 Group 6: Fruits and vegetables, 13 to 15C (55 to 60F), 85-90% relative humidity Many of these products produce ethylene.
These products also are sensitive to chilling injury. Atemoya Ginger Root Papayas Avocados Granadilla Passionfruit Babaco Grapefruit Pineapple Bananas Guava Plantain Bitter Melon Jaboticaba Potatoes, (New) Black Sapote Jackfruit Pumpkin Boniato Langsat Rambutan Breadfruit Lemons*
Santol Canistel Limes* Soursop Carambola Marney Sugar apple Ohio State University Extension Copyright 2015 Group 6 continued Cherimoya Mangoes Squash,Winter Coconuts Mangosteen Tomatillos Feijoa Melons (except cantaloupes) Tomatoes, (Ripe) *citrus treated with biphenyl may give odors to other products. Ohio State University Extension
Copyright 2015 Group 7: Fruits and vegetables, 18 to 21C (65 to 70F), 85-90% relative humidity Jicama Sweet Potatoes* Watermelon* Pears (for ripening) Tomatoes, (Mature Green) White Sapote Yams* *separate from pears and tomatoes due to ethylene sensitivity. Ohio State University Extension Copyright 2015
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