APPENDIX III:
Temperatures and Compatibility of Fruits and Vegetables
1. Freezing Temperatures and Storage of Commodities
Average freezing temperature is only an average temperature for each of these
commodities. This average freezing temperature will depend upon various weather
factors such as wind, humidity, etc.
The freezing points of most fruits range from -3˚C to -1˚C and of most vegetables from
-1.5˚C to -0.5˚C. Many commodities may be injured by temperatures considerably
above their freezing points. The freezing point of a commodity is not necessarily an
indication of the damage that might be expected from low temperatures. For instance
some commodities like tomatoes are damaged by slight freezing whereas others, like
parsnips, may be quite severely frozen without damage even though they both have
approximately the same freezing temperature. The freezing temperature will vary with
different varieties of the same fruit.
In general, the higher the water content, or in other words the lower the soluble solid
content of a commodity, the higher will be the average freezing point temperature.
Freezing injury depends on:
1) what the produce is;
2) how low its temperature goes during the freezing period;
3) how long it remains frozen;
4) how it is handled after freezing occurs.
Freezing injury is sometimes difficult to detect after thawing but the usual symptoms are
some degree of brown discolouration with breakdown of tissues and a translucent or
water-soaked appearance.
Table of Freezing Temperatures and Storage of Commodities
Fresh Fruits
Commodity
Temperature
(oC)
Apples
Apricots
Avocados
Bananas
Berries:
Blackberries
Blueberries
Cranberries
Currants
Dewberries
Elderberries
Gooseberries
Loganberries
Raspberries
Strawberries
Cherries, sour
Cherries, sweet
Coconuts
Dates
Figs, fresh
Grapefruit,
California
and Arizona
Grapefruit,
Florida and
Texas
Grapes, vinifera
Grapes,
American
Guavas
Lemons
Limes
Lychees
Mangos
Relative Approximate
Humidity Length of
Storage
(%)
Period
Highest
Freezing
Point
(oC)
Water
Content
(%)
-1 to 4.5
-0.5 to 0
4.5 to 13
13.5 to 14.5
90
90
85 - 90
90 - 95
3 - 8 months
1 - 2 weeks
2 - 4 weeks
-1.5
-1.1
-0.3
-0.8
84.1
85.4
65.4
74.8
-0.5 to 0
-0.5 to 0
2.5 to 4.5
-0.5 to 0
-0.5 to 0
-0.5 to 0
-0.5 to 0
-0.5 to 0
-0.5 to 0
0
0
-1 to -0.5
0 to 2
0
-0.5 to 0
14.5 to15.5
90 - 95
90 - 95
90 - 95
90 - 95
90 - 95
90 - 95
90 - 95
90 - 95
90 - 95
90 - 95
90 - 95
90 - 95
80 - 85
75 or less
85 - 90
85 - 90
2 - 3 days
2 weeks
2 - 4 months
1 - 4 weeks
2 - 3 days
1 - 2 weeks
3 - 4 weeks
2 - 3 days
2 - 3 days
5 - 7 days
7 days
2 - 3 weeks
1 - 2 months
6 - 12 months
7 - 10 days
6 - 8 weeks
-0.8
-1.3
-0.9
-1
-1.3
-2.4
-2
84.8
82.3
87.4
84.7
84.5
79.8
88.9
83.0
80.6
89.9
83.7
80.4
46.9
20.0
78.0
88.8
10
85 - 90
6 - 8 weeks
-1
88.8
-1 to -0.5
-0.5 to 0
90 - 95
85
1 - 6 months
2 - 8 weeks
-2.2
-1.3
81.6
81.9
7 to 10
0 to 3.5
8 to 10
2
13
90
85 - 90
85 - 90
90 - 95
85 – 90
2 - 3 weeks
1 - 6 months
6 - 8 weeks
3 - 5 weeks
2 - 3 weeks
-0.8
-0.9
-0.9
-1.5
83.0
89.3
86.0
81.9
81.4
-1
-1.3
-1
-0.8
-1.5
-1.8
-0.9
Commodity
Temperature
(oC)
Nectarines
Olives, fresh
Oranges,
California and
Arizona
Oranges, Florida
and Texas
Papayas
Peaches
Pears
Persimmons,
Japanese
Pineapples
Plums and
prunes
Pomegranates
Quinces
Tangerines,
temple oranges,
and related
citrus fruits
Relative Approximate
Humidity Length of
Storage
(%)
Period
Highest
Freezing
Point
(oC)
Water
Content
(%)
-0.5 to 0
7 to 10
3.5 to 9
90
85 - 90
85 - 90
2 - 4 weeks
4 - 6 weeks
3 - 8 weeks
-2.2
-1
-1.3
81.8
75.2
87.2
0
85 - 90
8 - 12 weeks
-0.8
87.2
7
-0.5 to 0
-1.5 to -0.5
-1
85 - 90
90
90 - 95
90
1 - 3 weeks
2 - 4 weeks
2 - 7 months
3 - 4 months
-0.9
-0.9
-1.5
-2.2
90.8
89.1
82.7
78.2
7 to 13
-0.5 to 0
85 - 90
90 - 95
2 - 4 weeks
2 - 4 weeks
-1
-0.8
85.3
85.7
0
-0.5 to 0
0 to 3.5
90
90
85 - 90
2 - 3 months
2 - 3 months
2 - 4 weeks
-3
-2
-1
82.3
85.3
87.3
Fresh
Vegetables
Commodity
Temperature
(oC)
Artichokes, globe
Artichokes,
Jerusalem
Asparagus
Beans, green or
snap
Beans, lima
Beets, bunched
Beets, topped
Broccoli,
sprouting
Brussels sprouts
Cabbage, early
Cabbage, late
Cabbage,
Chinese
Carrots, mature
(topped)
Carrots,
immature
(topped)
Cauliflower
Celeriac
Celery
Collards
Corn, sweet
Cucumbers
Eggplants
Endive and
escarole
Garlic, dry
Ginger rhizomes
Greens, leafy
Horseradish
Kale
Kohlrabi
Relative Approximate
Humidity Length of
Storage
(%)
Period
Highest
Freezing
Point
(oC)
Water
Content
(%)
0
-0.5 to 0
90 - 95
90 - 95
1 month
2 - 5 months
-1.2
-2.2
83.7
79.8
0 to 2.5
4.5 to 7
95
90 - 95
2 - 3 weeks
7 - 10 days
-0.6
-0.7
93.0
88.9
0 to 4.5
0
0
0
90
95
95
90 - 95
1 - 2 weeks
10 - 14 days
3 - 5 months
10 - 14 days
-0.5
-0.4
-0.9
-0.6
66.5
87.6
89.9
84.9
0
0
0
0
90 - 95
90 - 95
90 - 95
90 - 95
3 - 5 weeks
3 - 6 weeks
3 - 4 months
1 - 2 months
-0.8
-0.9
-0.9
92.4
92.4
95.0
88.2
0
90 - 95
4 - 5 months
-1.4
88.2
0
90 - 95
4 - 6 weeks
-1.4
91.7
0
0
0
0
0
7 to 10
7 to 10
0
90 - 95
90 - 95
90 - 95
90 - 95
90 - 95
90 - 95
90
90 - 95
2 - 4 weeks
3 - 4 months
2 - 3 months
10 - 14 days
4 - 8 days
10 - 14 days
1 week
2 - 3 weeks
-0.8
-0.9
-0.5
-0.8
-0.6
-0.5
-0.8
-0.1
88.4
93.7
86.9
73.9
96.1
92.7
93.1
61.3
0
13
0
-1 to 0
0
0
65 - 70
65
90 - 95
90 - 95
90 - 95
90 - 95
6 - 7 months
6 months
10 - 14 days
10 - 12 months
10 - 14 days
2 - 4 weeks
-0.8
87.0
-1.8
-0.5
-1
74.6
86.6
90.3
Commodity
Temperature
(oC)
Leeks, green
Lettuce
Melons:
Cantaloup (3/4
slip)
Cantaloup (full
slip)
Casaba
Crenshaw
Honey Dew
Persian
Watermelon
Mushrooms
Okra
Onions (dry) and
onion sets
Onions, green
Parsley
Parsnips
Peas, green
Peppers, chili
(dry)
Peppers, sweet
Potatoes, early
crop
Potatoes, late
crop
Pumpkins
Radishes, spring
Radishes, winter
Rhubarb
Rutabagas
Salsify
Spinach
Squashes, winter
Squashes,
summer
Sweet potatoes
Relative Approximate
Humidity Length of
Storage
(%)
Period
Highest
Freezing
Point
(oC)
Water
Content
(%)
0
0
90 - 95
95
1 - 3 months
2 - 3 weeks
-0.7
-0.2
85.4
94.8
2.5 to 4.5
85 - 90
15 days
-1.2
92.0
0 to 2
85 - 90
5 - 14 days
-1.2
92.0
7 to 10
7 to 10
7 to 10
7 to 10
4.5 to 10
0
7 to 10
0
85 - 90
85 - 90
85 - 90
85 - 90
80 - 85
90
90 - 95
65 - 70
4 - 6 weeks
2 weeks
3 - 4 weeks
2 weeks
2 - 3 weeks
3 - 4 days
7 - 10 days
1 - 8 months
-1.1
-1.1
-0.9
-0.8
-0.4
-0.9
-1.8
-0.8
92.7
92.7
92.6
92.7
92.6
91.1
89.8
87.5
0
0
0
0
0 to 10
90 - 95
90 - 95
90 - 95
90 - 95
60 - 70
1 - 2 weeks
1 - 2 months
2 - 6 months
1 - 3 weeks
6 months
-0.9
-1
-0.9
-0.6
89.4
85.1
78.6
74.3
7 to 10
10
90 - 95
90
2 - 3 weeks
0.5 - 3 weeks
-0.7
-0.6
12.0
92.4
4.5 to 7
90
4 - 9 months
-0.6
81.2
10 to 13
0
0
0
0
0
0
10 to 13
0 to 10
70 - 75
90 - 95
90 - 95
95
90 - 95
90 - 95
90 - 95
50 - 75
90
2 - 3 months
3 - 4 weeks
2 - 4 months
2 - 4 weeks
2 - 4 months
2 - 4 months
10 - 14 days
5 - 14 days
-0.8
-0.7
-0.7
-0.9
-1.1
-1
-0.3
-0.8
-0.5
77.8
90.5
94.5
94.9
89.1
79.1
92.7
85.1
94.0
13 to 15.5
85 - 90
4 - 6 months
-1.3
68.5
Commodity
Temperature
(o C)
Tomatoes,
mature green
Tomatoes,
firm ripe
Turnips
Turnip greens
Watercress
Relative Approximate
Humidity Length of
Storage
(%)
Period
Highest
Freezing
Point
(o C)
Water
Content
(%)
13 to 21
85 - 90
1 - 3 weeks
-0.5
93.0
7 to 10
85 - 90
4 - 7 days
-0.5
94.1
0
0
0 to 2
90 - 95
90 - 95
90 - 95
4 - 5 months
10 - 14 days
3 - 4 days
-1.1
-0.2
-0.3
91.5
90.3
93.3
2. Table of Fruits and Vegetables Susceptible to Chilling Injury
Commodity
Approximate
lowest safe
temperature
(o C)
Character injury when stored between
0 o C and safe temperature
Apples - certain varieties
2.5 to 3.5
Internal browning, brown core, soggy
breakdown, soft scald.
Avocados
4.5 to 13
Grayish-brown discolouration of flesh.
Bananas, green or ripe
Beans (snap)
11.5 to 13.5
7
Dull colour when ripened.
Pitting and russeting.
Cranberries
2.5
Cucumbers
7
Pitting, water-soaked spots, decay.
Eggplants
7
Surface scald, alternaria rot.
Grapefruit
10
Scald, pitting, watery breakdown.
Lemons
10
Pitting, membranous staining, red blotch.
Limes
Mangos
Melons:
Cantaloup
7 to 9
10 to 13
2.5
Rubbery texture, red flesh.
Pitting.
Grayish scaldlike discolouration of skin,
uneven ripening.
Pitting, surface decay.
Honey Dew
7 to 10
Pitting, surface decay, failure to ripen.
Casaba
7 to 10
Pitting, surface decay, failure to ripen.
Crenshaw and Persian
7 to 10
Pitting, surface decay, failure to ripen.
Watermelon
4.5
Pitting, objectionable flavour.
Okra
7
Discolouration, water-soaked areas,
pitting, decay.
Olives, fresh
7
Internal browning.
Oranges, California and
Arizona
3.5
Pitting, brown stain.
Papayas
7
Pitting, failure to ripen, off flavour, decay.
Peppers, sweet
7
Sheet pitting, alternaria rot on pods and
calyxes.
Pineapples
7 to 10
Dull green when ripened.
Potatoes
3.5
Mahogany browning (Chippewa and
Sebago), sweetening.
Pumpkins and hardshell
squashes
10
Decay, especially alternaria rot.
Sweet potatoes
13
Decay, pitting, internal discolouration.
Tomatoes, ripe
7 to 10
Watersoaking and softening, decay.
13
Poor colour when ripe; alternaria rot.
Tomatoes, mature green
Note: Often these symptoms are apparent only after removal to warm temperatures, as
in marketing.
3. Compatibility of Fruits and Vegetables during Transport in Mixed Loads
Shippers or receivers of fresh fruits and vegetables frequently prefer to handle
shipments that consist of more than one commodity, the so-called mixers. In mixed
loads, it is important to combine only those commodities that are compatible with
respect to their requirements for (1) temperature, (2) modified atmosphere, (3) relative
humidity, and (4) protection from odours or (5) from physiologically active gases, such
as ethylene. To facilitate the choice of compatible crops and to help avoid shipments of
undesirable combinations, nine (9) compatibility groups have been prepared, in which
about 85 crops have been placed into. All factors enumerated above were considered in
the groupings.
Compatible commodities are those that can be shipped together without adverse effects
on any one of them during the usual maximum transit period for the most perishable
commodity in the load. Compatibility does not imply that crops in the same group now
normally are, or likely will be, shipped together, but merely that they may be shipped
together if circumstances demand it.
Compatibility Groups

Group 1
Recommended transit conditions:
Temperature: 32 to 34 o F (0 to 1.5 o C)
Relative humidity: 90 to 95%
Atmosphere: Normally used on berries and cherries only (10 to 20% C02)
Ice: Never in contact with commodity.
Note: Most members of this group not compatible with Group 6a or 6b because
ethylene production by Group 1 can be high, and thus harmful to members of
Groups 6a or 6b.
Apples
Apricots
Berries (except cranberries)
Cherries
Figs (not with apples, danger of odour transfer to figs; also see Group 6a)
Grapes (see Commodities with Special Requirements; also see Group 6a)
Peaches
Pears
Persimmons
Plums and prunes
Pomegranates
Quinces

Group 2
Recommended transit conditions:
Temperature: 55 to 65 o F (13 to 18 o C)
Relative humidity: 85 to 95 %
Ice: Never in contact with commodity.
Avocados (see Commodities with Special Requirements)
Bananas
Eggplant (also see Group 5)
Grapefruit, Arizona and California; Florida before January 1 (see Commodities
with Special Requirements - Citrus Fruits)
Guava
Mangoes
Muskmelons, other than cantaloups
Casaba
Crenshaw
Honeydews
Persian
Olives, fresh
Papayas
Pineapples (not with avocados, danger of avocados' odour absorption)
Tomatoes, green
Tomatoes, pink (also see Group 4)
Watermelons (also see Groups 4 and 5)

Group 3
Recommended transit conditions:
Temperature: 36 to 41 o F (2.5 to 5.0 o C)
Relative humidity: 90 to 95%; cantaloups about 95%
Ice: In contact only with cantaloupes.
Cantaloupes
Cranberries
Lemons (adjust temperature to other commodity: see Commodities with
Special Requirements)
Lychees (also see Group 4)
Oranges (see Commodities with Special Requirements)
Tangerines (see Commodities with Special Requirements)

Group 4
Recommended transit conditions:
Temperature: 40 to 45 o F (4.5 to 7.5 o C); beans 38 to 42 o F (3.5 to 5.5 o C)
Relative humidity: About 95%
Ice: Never in contact with commodity.
Beans, snap
Lychees (also see Group 3)
Okra
Peppers, green (not with beans)
Peppers, red (if with green peppers, temperature adjusted toward top of range)
Squash, summer
Tomatoes, pink (also see Group 2)
Watermelons (also see Groups 2 and 5)

Group 5
Recommended transit conditions:
Temperature: 40 to 55 o F (4.5 to 13 o C); ginger not below 55 o F
Relative humidity: 85 to 90%
Ice: Never in contact with commodity.
Cucumbers
Eggplant (also see Group 2)
Ginger (not with eggplant, also see Group 7)
Grapefruit, Florida (after January 1) and Texas
Limes (see Commodities with Special Requirements)
Potatoes (late crop)
Pumpkin and squashes, winter
Watermelon (temperature adjusted for other members of group; also see Groups
2 and 4)

Group 6a
This group, except for figs, grapes, and mushrooms, is compatible with Group
6b.
Recommended transit conditions:
Temperature: 32 to 34 o F (0 to 1.5 o C)
Relative humidity: 95 to 100%
Ice: Never in contact with asparagus, figs, grapes, and mushrooms.
Artichokes
Asparagus
Beets, red
Carrots
Endive and escarole
Figs (also see Group 1)
Grapes (see Commodities with Special Requirements; also see Group 1)
Greens
Leek (not with figs or grapes)
Lettuce
Mushrooms
Parsley
Parsnips
Peas
Rhubarb
Salsify
Spinach
Sweet corn
Watercress

Group 6b
This group is compatible with Group 6a, except for figs, grapes, and mushrooms.
Recommended transit conditions:
Temperature: 32 to 34 o F (0 to 1.5 o C)
Relative humidity: 95 to 100%
Ice: Contact acceptable for all.
Broccoli
Brussels sprouts
Cabbage
Cauliflower
Celeriac
Celery
Horseradish
Kohlrabi
Onions, green (not with rhubarb, figs, or grapes; probably not with mushrooms or
sweet corn)
Radishes
Rutabagas
Turnips

Group 7
Recommended transit conditions:
Temperature: 55 to 65 o F (13 to 18 o C)
Relative humidity: 85 to 90%
Ice: Never in contact with commodity.
Ginger (also see Group 5)
Potatoes, early crop (temperatures adjusted for others)
Sweet potatoes

Group 8
Recommended transit conditions:
Temperature: 32 to 34 o F (0 to 1.5 o C)
Relative humidity: 65 to 75%
Ice: Never in contact with commodity.
Garlic
Onions, dry
Commodities with Special Requirements
Avocados
Ripening would be rapid at 55 to 65 o F (13o to 18 o C); chilling injury may occur
below 50 o F (10 o C).
Citrus Fruits
Biphenyl, which is used as a fungicide on citrus fruits, may impart off-odours to
other commodities.
Lemons - For holding 1 month or less, 32 to 55 o F (0 to 13 o C) is acceptable; for
longer periods, 50 to 55 o F (10 to 13 o C) is necessary.
Limes - Do not hold below 45 o F (7.5 o C) longer than about 2 weeks.
Oranges and tangerines - Compatibility depends on source. Florida-grown or
Texas-grown oranges are shipped at 32 to 40 o F (0 to 4.5 o C), but Californiagrown and Arizona-grown ones are shipped at 40 to 44 o F (4.5 to 7 o C).
Grapes
Compatible with other crops only if the grapes are not fumigated with sulphur
dioxide (SO2) in vehicle and if no chemicals that release SO2 are included in
packages.
References
Protection of Rail Shipments Fruit & Vegetable Agricultural Handbook 195. Market
Quality Research Division, USDA.
Handbook on the Storage of Fruits and Vegetables for Farm and Commercial Use.
C.D.A. Publication 1260.
Storage Requirements and Properties of Perishable Foods.
Freezing Injury of Fruits and Vegetables - Circular No. 713, October 1944, Washington,
D.C.
Freezing Points of Fruits, Vegetables and Florist Stocks. Marketing Research Report
No. 196, USDA.
Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks, Handbook
66, USDA
Compatibility of Fruits and Vegetables during Transport in Mixed Loads, Marketing
Research Report No. 1070, USDA