Storage of Fresh Produce

S
toring produce at the proper temperature is critical to obtaining the longest shelf-life. Table 1 provides the optimal
storage temperature and shelf-life for each commodity. If a crop is stored at higher than ideal temperatures, the shelf-
life will be reduced. Similarly, if a crop is stored at a lower than ideal temperature, freezing or chilling injury could
compromise the shelf-life.

Table 1. Fruit and vegetable storage conditions and shelf-life.

Crop Ideal Storage Temperature (ºF) Shelf-Life at Ideal Storage Temperature

Apples 30-40 1-12 months
Asparagus 32-35 2-3 weeks
Beans, Butter/Lima 37-41 5-7 days
Beans, Snap 40-45 7-10 days
Beets, Topped 32 4-6 months
Blackberries 31-32 2-3 days
Blueberries 31-32 1-2 weeks
Boysenberries 31-32 2-3 days
Broccoli 32 10-14 days
Brussels sprouts 32 3-5 weeks
Cabbage 32 3-6 weeks
Cantaloupe 32-36 5-14 days
Carrots, Mature 32 7-9 months
Cauliflower 32 3-4 weeks
Celery 32 2-3 months
Cherries 30-31 2-3 weeks
Collards 32 10-14 days
Corn 32 5-8 days
Cucumbers 50-55 10-14 days
Eggplant 46-54 1 week
Grapes 31-32 2-8 weeks
Kale 32 2-3 weeks
Lettuce 32 2-3 weeks
Mustard 32 10-14 days
Okra 45-50 7-10 days
Onions, Green 32 3-4 weeks
Onions, White 32 1-8 months
Parsnips 32 4-6 months
Peaches 31-32 2-4 weeks
Pears 29-31 2-7 months
Peas, English 32 1-2 weeks
Peas, Southern 40-41 6-8 days
Peppers, Bell 45-55 2-3 weeks
Plums 31-32 2-5 weeks
Potatoes, Irish 40 4-5 months
Potatoes, Sweet 55-60 4-7 months
 Crop Ideal Storage Temperature (ºF) Shelf-life at Ideal Storage Temperature
Pumpkins 50-55 2-3 months
Radish 32 3-4 weeks
Raspberries 31-32 2-3 days
Rhubarb 32 2-4 weeks
Rutabaga 32 4-6 months
Spinach 32 10-14 days
Squash, Summer 41-50 1-2 weeks
Squash, Winter 50-55 2-6 months
Strawberries 32 5-7 days
Tomatoes, Ripe 46-50 4-7 days
Tomatoes, Cherry 47-50 4-7 days
Turnips 32 4-5 months
Watermelon 50-60 2-3 weeks
From Hardenburg et al., 1986. The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. U.S. Department of Agriculture, Agriculture Handbook No. 66 (revised) 130 p.

At times, even when crops have the same ideal storage temperature, they should not be stored together. Some crops
(mainly true fruits) produce high levels of ethylene, the ripening hormone. Ethylene can compromise the quality and
reduce the shelf-life of crops by causing bitterness, softening, discoloration and stem detachment. Moreover, onions and
peppers can impart off-flavors to apples and potatoes, if they are stored together. Commodities also differ in ideal relative
humidity conditions. Most fruits and vegetables are composed of more than 80 percent water; therefore, the higher the
relative humidity in the air surrounding the commodity during storage, the longer the shelf-life. The ideal relative humidity
for the majority of fruits and vegetables is 90-95 percent; however, root crops, like onions and garlic, will be damaged and
decay more quickly at high humidity and should be stored at 65-75 percent relative humidity, if possible. Table 2 shows crop
storage compatibility.

Table 2. Storage compatibility.

Group 1. Temperature 32-36 ºF, Relative Humidity 90-95%

Apples* Berries Grapes Pears* Rutabagas
Asian pears* Cantaloupe* Parsnips Plums* Turnips
Beets, topped Cherries Peaches* Radishes
*These items can produce high levels of ethylene that can be detrimental to items in Group 2.
Group 2. Temperature 32-36 ºF, Relative Humidity 90-95%
Beets, topped Cabbage Cherries Greens Radishes
Berries Carrots Corn Lettuce Rhubarb
Broccoli Cauliflower Grapes Parsnips Rutabagas
Brussels sprouts Celery Onions, Green Peas Turnips
Group 3. Temperature 32-36 ºF, Relative Humidity 65-75%
Garlic Onions Shallots
Group 4. Temperature 50 ºF, Relative Humidity 90-95%
Beans† Eggplant Peppers Squash, Summer Tomatoes, Ripe
Cucumbers Okra Potatoes† Squash, Winter Watermelon
†
Fifty degrees is slightly above ideal conditions for these commodities.

Adapted from Boyhan et al., 2009. Postharvest Handling and Transportation of Fruits and Vegetables. The University of Georgia Cooperative Extension Fact Sheet 100. 4 p.

This project was supported all, or in part, by a grant from the National Institute of Food and Agriculture, United States Department of Agriculture (Award Number 2009-51110-20161) and a Tennessee Specialty Crop Block Grant (32506-09813).
Publication #FDNS-E-168-27. J.A. Harrison, F.J. Critzer and A.L. Wszelaki. February 2015. SP 768-F
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