Table L3.3:
Recommended Temperature and Relative Humidity, Approximate Storage
Life, Highest Freezing Point, Water Content, and Specific Heat of Fresh
Fruits In Commercial Storage
Temperature
Commodity
Relative
Approximate
Humidity
Length of
o
(Percent) Storage
( F)
Highest Water
Freezing Content
(oF)
(Percent)
Specific
Heat
(Btu/lb.
o
F.)
Apples
30 - 40
90
3 - 8 months
29.3
84.1
0.87
Apricots
31 - 32
90 1 - 2 weeks30.1
85.4
0.88
Avocados
40 - 55
85 - 90
2 - 4 weeks
31.5
65.4
0.72
Bananas
56 - 58
90 - 95
---------30.6
74.8
0.80
Blackberries
31 - 32
90 - 95
2 - 3 days
30.5
84.8
0.88
Blueberries
31 - 32
90 - 95
2 weeks
29.7
82.3
0.86
Cranberries
36 - 40
90 - 95
2 - 4 months
30.4
87.4
0.90
Currants
31 - 32
90 - 95
1 - 2 weeks
30.2
84.7
0.88
Dewberries
31 - 32
90 - 95
2 - 3 days29.7 84.5
0.88
Elderberries
31 - 32
90 - 95
1 - 2 weeks
-79.8
0.84
Gooseberries
31 - 32
90 - 95
2 - 4 weeks
30.0
88.9
0.91
Loganberries
31 - 32
90 - 95
2 - 3 days
29.7
83.0
0.86
Raspberries
31 - 32
90 - 95
---------30.0
80.6
0.85
Strawberries
32
90 - 95
5 - 7 days
30.6
89.9
0.92
Cherries, sour
32
90 - 95
3 - 7 days
29.0
83.7
0.87
Cherries,sweet
30 - 31
90 - 95
2 - 3 weeks
28.8
80.4
0.84
Coconuts
32 - 35
80 - 85
1 - 2 months
30.4
46.9
0.58
Figs, fresh
31 - 32
85 - 90
7 - 10 days
27.6
78.0
0.82
Grapefruit
50
85 - 90
---------30.0
88.8
0.91
Grapes,
Vinifera
30 - 31
90 - 95
3 - 6 months
28.1
81.6
0.85
American
31 - 32
85
2 - 8 weeks
29.7
81.9
0.86
Guavas
45 - 50
90
2 - 3 weeks
-83.0
0.86
Lemons
------85 - 90
1 - 6 months
29.4
89.3
0.91
Limes
48 - 50
85 - 90
6 - 8 weeks
29.1
86.0
0.89
Mangos
55
85 - 90
2 - 3 weeks
30.3
81.4
0.85
Nectarines
31 - 32
90
2 - 4 weeks
30.4
81.8
0.85
Oranges
32
85 - 90 8 - 12 weeks
30.6 87.2
0.90
Papayas
45
85 - 90 1 - 3 weeks
30.4 90.8
0.93
Peaches
31 - 32 90
2 - 4 weeks
30.3 89.1
0.91
Pears
29 - 31
90 - 95
2 - 7 months
29.2
82.7
0.86
Persimmons
30
90
3 - 4 months
28.1
78.2
0.83
Pineapples
45 - 55
85 - 90
2 - 4 weeks
30.0
85.3
0.88
Plums
31 - 32
90 - 95
2 - 4 weeks
30.5
85.7
0.89
Pomegranates
32
90
----------26.6
82.3
0.86
Quinces
31 - 32
90
2 - 3 months
38.4
85.3
0.88
Tangerines,
32 - 38
85 - 90
2 - 4 weeks
30.1
87.3
0.90
Temple Oranges,
and related citrus fruits
NOTE: Reprinted from "The Commercial Storage Of Fruits, Vegetables, and Florist and
Nursery Stock", Agriculture Handbook 66, U.S.D.A., 1968.
Table L3.4:Recommended Temperature and Relative Humidity, Approximate Storage
Life, Highest Freezing Point, Water Content, and Specific Heat of
Fresh Vegetables In Commercial Storage
Temperature
Commodity
Artichokes,
globe
Artichokes,
Jerusalem
Asparagus
Beans, green,
or snap
Beans, lima
Broccoli
Brussels spouts
Cabbage, early
Cabbage, late
Cabbage, chinese
Carrots, mature
Carrots, immature
Cauliflower
Celeriac
Celery
Collards
Corn, sweet
0.79
Cucumbers
Eggplants
Endive and
escarole
Garlic, dry
Ginger rhizomes
Greens, leafy
Kale
Kohlrabi
Leeks, green
Lettuce
Melons:
Cantaloupe
(3/4 slip)
Cantaloupe
(full slip)
92.0 0.94
Casaba
Crenshaw
Honey Dew
Muskmelon
Persian
Watermelon
RelativeApproximate
Humidity
Length of
o
(Percent) Storage
( F)
Highest Water
Freezing Content
(oF)
(Percent)
Specific
Heat
(Btu/lb.
o
F.)
32
90 - 95
1 month
29.9
83.7
0.87
31 - 32
32 - 36
90 - 95
95
2 - 5 months
2 - 3 weeks
-30.9
79.8
93.0
0.84
0.94
40 - 45
32 - 40
32
32
32
32
32
32
32
32
32
32
32
90 - 95
90
90 - 95
90 - 95
90 - 95
90 - 95
90 - 95
90 - 95
90 - 95
90 - 95
90 - 95
90 - 95
90 - 95
32
7 - 10 days
1 - 2 weeks
10 - 14 days
3 - 5 weeks
3 - 6 weeks
3 - 4 months
1 - 2 months
4 - 5 months
4 - 6 weeks
2 - 4 weeks
3 - 4 months
2 - 3 months
10 - 14 days
90 - 95
30.7
88.9
31.0
66.5
30.9
89.9
30.5
84.9
30.4
92.4
30.4
92.4
-95.0
29.5
88.2
29.5
88.2
30.6
91.7
30.3
88.4
31.1
93.7
30.6
86.9
4 - 8 days30.9
45 - 50
45 - 50
90 - 95
90
10 - 14 days
1 week
31.1
30.6
96.1
92.7
0.97
0.94
32
32
55
32
32
32
32
32
90 - 95
65 - 70
65
90 - 95
90 - 95
90 - 95
90 - 95
95
2 - 3 weeks
6 - 7 months
6 months
10 - 14 days
10 - 14 days
2 - 4 weeks
1 - 3 months
2 - 3 weeks
31.9
30.5
--31.1
30.2
30.7
31.7
93.1
61.3
87.0
-86.6
90.3
85.4
94.8
0.95
0.69
0.90
-0.89
0.92
0.88
0.96
36 - 40
85 - 90
15 days
29.9
92.0
0.94
32 - 35
85 - 90
85
85
85
85
85
80
4
2
3
1
2
2
45
45
45
45
45
40
-
50
50
50
90
50
50
-
90
90
90
90
90
85
- 6 weeks
weeks
- 4 weeks
- 2 weeks
weeks
- 3 weeks
5 - 14 days
30.1
30.1
30.3
29.0
30.5
31.3
92.7
92.7
92.6
-92.7
92.6
0.91
0.73
0.92
0.88
0.94
0.94
0.96
0.91
0.91
0.93
0.91
0.95
0.90
73.9
29.9
0.94
0.94
0.94
-0.94
0.94
Table L3.4:Recommended Temperature and Relative Humidity, Approximate Storage
Life, Highest Freezing Point, Water Content, and Specific Heat of Fresh
Vegetables In Commercial Storage (continued)
Temperature
Commodity
Mushrooms
Okra
Onions(dry)
and onion sets
Onions, green
Parsley
Parsnips
Peas, green 32
Peppers,
chili (dry)
Peppers, sweet
Pumpkins
Radishes, spring
Radishes, winter
Rhubarb
32
Rutabagas
Salsify
Spinach
Squashes,winter
Squashes,summer
Sweet potatoes
Tomatoes,
mature-green
Tomatoes,
firm-ripe
Turnips
Turnip greens
Watercress
Relative
Approximate
Humidity
Length of
(Percent) Storage
(oF)
32
45 - 50
90
90 - 95
32
32
32
32
90 - 95
Highest Water
Freezing Content
(oF)
(Percent)
Specific
Heat
(Btu/lb.
o
F.)
3 - 4 days
7 - 10 days
30.4
28.7
91.1
89.8
0.93
0.92
65 - 70
90 - 95
90 - 95
90 - 95
1 - 3 weeks
1 - 8 months
-----------1 - 2 months
2 - 6 months
30.9 74.3
30.6
30.4
30.0
30.4
0.79
87.5
89.4
85.1
78.6
0.90
0.91
0.88
0.83
32 - 50
45 - 50
50 - 55
32
32
95
32
32
32
50 - 55
32 - 50
55 - 60
60 - 70
90 - 95
70 - 75
90 - 95
90 - 95
2 - 4 weeks
90 - 95
90 - 95
90 - 95
50 - 75
90
85 - 90
6 months
2 - 3 weeks
2 - 3 months
3 - 4 weeks
2 - 4 months
30.3 94.9
2 - 4 months
-----------10 - 14 days
-----------5 - 14 days
4 - 6 months
-30.7
30.5
30.7
-0.96
30.1
30.0
31.5
30.5
31.1
29.7
12.0
92.4
90.5
94.5
--
0.30
0.94
0.92
0.96
--
89.1
79.1
92.7
85.1
94.0
68.5
0.91
0.83
0.94
0.88
0.95
0.75
55 - 70
85 - 90
1 - 3 weeks
31.0
93.0
0.94
45 - 50
32
32
32 - 35
85
90
90
90
4 - 7 days
4 - 5 months
10 - 14 days
3 - 4 days
31.1
30.1
31.7
31.4
94.1
91.5
90.3
93.3
0.95
0.93
0.92
0.95
-
90
95
95
95
Note: Reprinted from "Commercial Storage of Fruits, Vegetables, and Florist and Nursery
Stock," Agriculture Handbook 66, U.S.D.A., 1968.
Section Break (Next Page)
Table L3.5: Storage Recommendations for Cut Flowers
Commodity
Cut Flowers3
Anemone
Anthurium4
Aster, China
Babysbreath
Bird-of-paradise-flower
Bouvardia
Buddleia
Calendula
Calla
Camellia5
Candytuft
Carnation6
Chincherinchees
Chrysanthemum
Clarkia
Columbine
Coreopsis
Cornflower
Cosmos
Daffodils (see Narcissus)
Dahlia
Daisy, English
Daisy, Shasta
Delphinium
Eucharis5
Feverfew
Forget-me-not
Foxglove
Freesia6
Gaillardia
Gardenia5
Gerbera
Ginger
Gladiolus6
Gloriosa lily
Godetia
Heath
Heliconia
Hyacinth6
Iris, bulbous
Laceflower
Lilac, forced
Lily
Lily-of-the-valley6
Storage
Temperature
(oF)
Approximate
Storage
Period1
Highest
Freezing
Period2
(oF)
40
56
40
40
45
32 - 35
40
40
40
45
40
32 - 36
40
32 - 35
40
40
40
40
40
1
3
1
1
3
1
1
3
1
3
3
3
6
3
3
1
3
3
3
- 2 days
- 4 weeks
week
- 2 days
- 4 days
weeks
- 2 days
days
week
- 6 days
days
- 4 weeks
weeks
- 6 weeks
days
- 2 days
- 4 days
days
- 4 days
28.2
-30.3
------30.7
-30.8
-30.5
-31.1
-31.0
--
40
40
40
40
45 - 50
40
40
40
32 - 33
40
32 - 33
35
55
35 - 50
40 - 50
50
40
55
32 - 33
31 - 32
40
40
32 - 35
31 - 32
3 - 5 days
3 days
7 days
1 - 2 days
7 - 10 days
3 days
1 - 2 days
---------2 weeks
3 days
2 - 3 weeks
2 weeks
3 - 4 days
6 - 8 days
1 week
------------------3 - 4 days
2 weeks
2 - 4 weeks
3 days
4 - 6 days
2 - 3 weeks
-----------
--30.0
29.2
-30.9
----31.0
--31.4
--28.7
-31.4
30.6
--31.1
--
Table L3.5: Storage Recommendations for Cut Flowers (continued)
Commodity
Cut Flowers3(continued)
Lupine
Marigolds
Migonett
Narcissus (daffodils)6
Orchid4,6
Poppy
Peony,tight buds6
Phlox
Poinsettia
Primrose
Ranunculus
Rose (in preservative)6
Rose (dry packed)6
Snapdragon
Snowdrop
Squill
Statice (sea lavender)6
Stephanotis5
Stevia
Stock
Strawflower, fresh6
Sweet pea
Sweet-william
Tulip6
Violet, sweet
Zinnia
1
2
3
4
5
6
Storage
Temperature
(oF)
Approximate
Storage
Period1
40
40
40
32 - 33
45 - 50
40
32 - 35
40
60
40
40
35 - 40
32
31 - 32
40
32 - 33
35
40
40
40
35
31 - 32
45
31 - 32
33 - 40
40
3 days
1 - 2 weeks
3 - 5 days
10 - 21 days
2 weeks
3 - 5 days
4 - 6 weeks
1 - 2 days
2 - 3 days
1 - 2 days
2 - 3 days
4 - 5 days
1 - 2 weeks
3 - 4 weeks
2 - 4 days
2 weeks
6 weeks
1 week -3 days
----------6 weeks
1 - 2 weeks
3 - 4 days
4 - 8 weeks
3 days
1 week --
Highest
Freezing
Period2
(oF)
---31.8
31.4
-30.1
-30.1
-28.9
31.2
31.2
30.4
----31.3
-30.4
--28.8
Storage periods given should allow satisfactory handling and keeping after removal
from storage.
Highest freezing points are from "Freezing points of Fruits, Vegetables and Florist
Stocks", T.M. Whiteman, 1957, U.S.D.A. Market. Res. Rpt. 196.
A high relative humidity of 90 to 95 percent is recommended in refrigerated storage
rooms for cut flowers and florist greens. Based on modern infromation, it is likely
that many of the flowers for which a temperature of 400oF is recommended could
be stored longer and safely at lower temperatures.
Anthuriums and orchids usually should have their stems in vials of water. However,
some orchids may be stored by dry-pack methods.
Camellias, cucharis, gardenias, and stephanotis are not placed in water for handling
or storage.
Review literature for additional information.
NOTE: Reprinted from "The Commercial Storage Of Fruits, Vegetables, and Florist and
Nursery Stock", Agricultural Handbook 66, U.S.D.A., 1968.
Table L3.6: Storage Recommendations for Cut Florist Greens.
Commodity
Florist Greens:3,5
Anthurium
Asparagus (Plumosus)6
Camellia
Cedar6
Croton
Dieffenbachia
Dracaena
Ferns:
Adiantum(maidenhair)6
Dagger and Wood ferns6
Leatherleaf(Baker)
Staghorn
Woodwardia
Galax6
Groundpine6
Holly4,6
Ivy, English
Juniper
Leucothoe, drooping
Magnolia
Mistletoe4
Mountain-laurel
Peperomia
Philodrendron
Pittosporum
Podocarpus
Pothos
Rhododendron
Scotch-broom
Smilax, southern6
1
2
3
4
5
6
Storage
Temperature
(oF)
32 - 40
40
32
35 - 40
55
35 - 40
32 - 40
30 - 32
34 - 40
32 - 40
32
32
32
32
35 - 40
35 - 40
32
32
35 - 40
35 - 40
40 - 45
32
40
40
Approximate
Storage
Period1
Highest
Freezing
Period2
(oF)
40 - 45 -----------------------------------------------------------------------
-26.0
----29.1
------------------------------55
----------------------------------------32
4 - 5 weeks
------------------------------1 - 4 weeks
3 - 4 weeks
1 - 4 weeks
35 - 40 ----------------------------------------35 - 40 ----------1 - 4 weeks
---------------------
-28.9
-----27.0
29.9
--27.0
25.0
27.6
---27.9
-27.6
---
Storage periods given should allow satisfactory handling and keeping after removal
from storage.
Highest freezing points are from "Freezing points of Fruits, Vegetables and Florist
Stocks", T.M. Whiteman, 1957, U.S.D.A. Market. Res. Rpt. 196.
A high relative humidity of 90 to 95 percent is recommended in refrigerated storage
rooms for cut flowers and florist greens. Based on modern information, it is likely that
many of the flowers for which a temperature temperature of 400F is recommended
could be stored longer and safely at lower temperatures.
Review literature for additional information.
At the retail level florist greens are held at approximately 400F and for only about a
week. Most of these are stored with the stems in water, except where noted
otherwise.
Usually held in moisture-retentive shipping cases.
NOTE:
Reprinted from "The Commercial Storage Of Fruits, Vegetables, and Florist and Nursery Stock", Agricultural Handbook 66, U.S.D.A.,1968.
Section Break (Next Page)
Table L3.7: Storage Recommendations for Cuttings and Bulbs.
Highest
Storage
Approximate
Freezing
Temperature
Period2
Commodity
(oF)
───────────────────────────────────────────
Bulbs, Corms, Rhizomes, Tubers, and Roots:4
Alstroemeria
40 - 50
Amaryllis
38 - 45
Anemone, Wacabri
70 - 75
Begonia
45 - 60
Bletilla orchid
35 - 40
Caladium, fancy-leaf
50 - 60
Calla
36 - 40
Canna
40 - 45
Crocus
48 - 63
Dahlia
Freesia
86
Gladiolus3
Gloxinia
50
Hemerocallis (daylily)
50
Hyacinth3
Hymenocallis (Ismene)
55 - 60
60 - 85
Iris, Dutch3
Lily:
Glorisa
63
31 - 33
Longiflorium (Easter)3
Speciosum (Japanese)
31 - 33
Lily-of-the-valley
25 - 28
48 - 50
Muscari5
48 - 63
Narcissus3
Peony
33 - 35
Snowdrop
Squill
55 - 60
Trillium
33 - 35
40 - 50
Tulip (for forcing)3
31 - 32
Tulip (for outdoors)3
Cuttings:
Azalea, unrooted
31 - 40
Carnation, rooted & unrooted 31 - 33
Chrysanthemum, unrooted
31 - 33
Chrysanthemum, rooted
31 - 35
Evergreens and other
woody ornamentals, rooted 32 - 35
1
2
3
4
5
Storage
Period1
(oF)
----------5 months
2 - 3 months
3 - 5 months
----------------------------------------2 - 3 months
40 - 45 5 months
3 - 4 months
38 - 50 5 - 8 months
5 - 7 months
1 month
55 - 70 2 - 5 months
-----------4 - 12 months
---30.8
---31.1
---29.7
27.5
------28.7
---28.2
30.5
---29.3
-------
3 - 4 months
1 - 10 months
-----------1 year
2 - 4 months
-----------5 months
55 - 60 --------------------------------2 - 4 months
5 - 6 months
---28.9
---------29.6
------------27.6
27.6
4
5
5
3
10 weeks
6 months
6 weeks
6 weeks
-------------
5 - 6 months
----
-
Storage periods given should allow satisfactory handling and keeping after removal from storage.
Highest freezing points are from "Freezing points of Fruits, Vegetables and Florist Stocks", T.M.
Whiteman, 1957, U.S.D.A. Market. Res. Rpt. 196
Review literature for additional information.
Desirable relative humidity for storage of most bulbs & related materials is 70 to 75%.
Bulbs should be stored in wire-bottom trays, as they may root if stored in paper bags.
NOTE: Reprinted from "The Commercial Storage Of Fruits, Vegetables, and Florist and Nursery Stock", Agricultural Handbook 66, U.S.D.A.,1968.
Table L3.8: Storage Recommendations for Miscellaneous Nursery Stock
Commodity
Nursery Stock:
Asparagus rhizomes
Blueberry wood, unrooted
Christmas trees
Conifer seedlings
Flower seedlings3
---Rose budwood
Rose bushes
Seeds3
Strawberry plant
Tomato plants
Tree and shrubs
Storage
Temperature
(oF)
30 - 32
30
22 - 32
32 - 35
35 - 40
28 - 31
32
30 - 32
50 - 60
32 - 36
Approximate
Storage
Period1
3
5
6
4
2
- 4 months
months
- 7 weeks
- 6 months
- 6 weeks
1 - 2 years
4 - 5 months
32 - 50 1 year
8 - 10 months
3 - 4 days
4 - 5 months
Highest
Freezing
Period2
(oF)
-------------------------------
1
Storage periods given should allow satisfactory handling and keeping after removal
from storage.
2
Highest freezing points are from "Freezing points of Fruits, Vegetables and Florist
Stocks", T.M. Whiteman, 1957, U.S.D.A. Market. Res. Rpt. 196
3
Review literature for additional information.
NOTE:
Reprinted from "The Commercial Storage Of Fruits, Vegetables, and Florist and Nursery Stock", Agricultural Handbook 66, U.S.D.A., 1968.
Section Break (Next Page)