Information on optimum temperatures, relative humidity and storage life was adapted from USDA Handbook 66 and modified by experience under northeastern conditions.
Recommended Cooling Methods1 | Important Handling Factors | ||||||||
---|---|---|---|---|---|---|---|---|---|
Vegetable Crop | Forced Air or Room Cooling | Hydro-Cooling | Package Ice or Liquid Icing | Vacuum Cooling | Transit Icing2 | Recommended Transit & Storage Temp. °F3 | Recommended Transit & Storage Rel. Humidity, % | Expected Marketable Life Under Best Conditons | Sensitivity to Chilling Injury4 |
Asparagus | + | + | N | 32-36 | 95 | 1-2 weeks | L | ||
Basil | + | N | 46-50 | 90-95 | 4-7 days | H | |||
Beans, lima | + | + | N | 38-42 | 90-95 | 7-10 days | M | ||
snap | + | + | N | 40-45 | 90-95 | 7-10 days | M | ||
Beets, bunched | + | R | 32 | 1-2 weeks | I | ||||
Broccoli | + | E | 32 | 90-95 | 1-2 weeks | I | |||
Brussels sprouts | + | + | + | + | R | 32 | 90-95 | 3-5 weeks | I |
Cabbage | + | N | 32 | 90-95 | 3-6 weeks | I | |||
Cabbage, Chinese | + | + | + | R | 32 | 90-95 | 4-8 weeks | I | |
Carrots, Topped | + | + | N | 32 | 90-95 | 6-7 months | L | ||
Carrots, bunched | + | + | E | 32 | 90-95 | 1 month | I | ||
Cauliflower | + | + | + | R | 32 | 90-95 | 2-4 weeks | I | |
Celery | + | R | 32 | 90-95 | 2-3 weeks | I | |||
Collards & kale | + | + | R | 32 | 90-95 | 1-2 weeks | I | ||
Cucumbers | + | + | N | 50 | 90-95 | 1-2 weeks | H | ||
Eggplant | + | N | 50 | 90-95 | 1 week | H | |||
Endive & escarole | + | R | 32 | 90-95 | 2-3 weeks | I | |||
Kohlrabi | + | + | + | R | 32 | 90-95 | 2-4 weeks | I | |
Horseradish | + | N | 30-32 | 90-95 | 1 year | I | |||
Leeks | + | + | + | R | 32 | 90-95 | 1-3 months | I | |
Lettuce, crisphead | + | N | 32-36 | 95 | 2-3 weeks | I | |||
leaf & bibb | + | + | R | 32-36 | 95 | 1 week | I | ||
romaine | + | R | 32-36 | 95 | 1-2 weeks | I | |||
Muskmelon, 3/4 slip | + | + | R | 36-40 | 85-90 | 1-2 weeks | M | ||
full slip | + | + | R | 32-36 | 85-90 | 4-7 days | M | ||
Okra | + | N | 45-50 | 95 | 1 week | VH | |||
Onion, dry | N | 32 | 65-70 | 1-8 months | I | ||||
green | + | + | N | 32 | 90-95 | 7-10 days | I | ||
Parsley | + | + | E | 32 | 95 | 1-2 months | I | ||
Parsnips | + | N | 32 | 90-95 | 2-6 months | I | |||
Peas | + | + | E | 32 | 90-95 | 1-2 weeks | I | ||
Peppers | + | + | N | 45-50 | 90-95 | 2-3 weeks | M | ||
Potatoes, early | + | N | 40 | 90 | 2-4 months | L | |||
late | + | N | 40-45 | 90 | 5-8 months | L | |||
Pumpkins | N | 50-55 | 70-75 | 2-3 months | H | ||||
Radishes, bunched | + | + | E | 32 | 95 | 1-2 weeks | L | ||
Rhubarb | + | + | R | 32 | 95 | 3-4 weeks | I | ||
Rutabagas | + | N | 32 | 95 | 2-4 months | I | |||
Spinach | + | + | + | E | 32 | 90-95 | 7-10 days | I | |
Squash, summer | + | + | N | 50 | 90-95 | 4-7 days | H | ||
winter | + | N | 55-60 | 50-75 | 2-6 months | M | |||
Strawberries | + | N | 32 | 95 | 1 week | I | |||
Sweet potatoes | + | N | 55-60 | 85-90 | 3-5 months | VH | |||
Sweet corn | + | + | + | E | 32 | 90-95 | 5-7 days | L | |
Tomatoes, green | + | N | 55-70 | 85-90 | 1-3 weeks | H | |||
pink | + | N | 50-60 | 85-90 | 5-10 days | M | |||
ripe | + | N | 40-45 | 85-90 | 4-7 days | M | |||
Turnips | + | N | 32 | 95 | 4-5 weeks | I | |||
Turnip/mustard tops | + | + | + | E | 32 | 90-95 | 1-2 weeks | I | |
Watermelons | + | N | 45-50 | 85-90 | 3-4 weeks | M |
1 Cooling Method: + = cooling method is suitable for the crop.
2 Transit Icing: The importance of transit icing depends on time in transit, transit conditions, and outside temperature. N = not recommended, R = recommended, and E = essential.
3 Accurate temperature control is essential; do not allow temp to fall below 32°F
4 Sensitivity to Chilling Injury: I = insensitive, L = low sensitivity, M = medium sensitivity, H = high sensitivity, and VH = very high sensitivity.