Commodity

Max. Transit Shelf Life (Days)

Recommended Container Temperature Setting

Air Vent Open (%)

Defrost Interval (hrs)

°F

°C

FRESH VEGETABLE AND MELONS

Artichokes, globe

15-20

32

0

10

3

Asparagus

100-150

32

0

5

3

Beans, lima

7-10

32-39

0

5

3

Beans, snap or green

7-10

32

0

20

3

Beets, bunch

10-14

32

0

5

3

Beets, roots

90-150

32

0

none

3

Broccoli

10-14

32-39

0-4

20

3

Brussels sprouts

17-25

32-39

0-4

20

3

Cabbage, Chinese

30-60

32-39

0-4

5

3

Cabbage, green, red, savory

90-180

32

0

20

3

Cantaloupes

10-14

38-40

3-4

20

6

Carrots, topped

28-180

32

0

5

3

Casaba melons

21-28

50

10

20

3

Cassava

14-21

56

13

none

3

Cauliflower

20-30

32

0

20

3

Celeriac

180-240

32

0

5

3

Celery

14-28

32-39

0-4

20

3

Chard

10-14

32

0

20

3

Chayotes

8-10

45

7

5

3

Chicory

14-28

32

0

20

3

Collards

10-14

32

0

20

3

Corn, sweet

4-6

32

0

5

3

Crenshaw melons

14-21

50

10

20

3

Cucumbers

10-14

54-61

12-16

20

3

Dasheen or taro

42-140

56

13

none

3

Eggplant

10-14

50

10

5

3

Endive (escarole)

10-17

32

0

10

3

Garlic

90-210

28.5-32

-2-0

5

3

Ginger

90-180

56

13

5

6

Greens, leafy

10-14

32

0

20

6

Honey melons (untreated)

21-28

45-50

7-10

20

6

Honey melons (C2 H4 treated)

21-28

41

5

5

6

Horseradish

300-350

32

0

none

6

Kohlrabi

25-30

32

0

10

6

Leeks, green

30-60

32

0

5

6

Lettuce

10-17

32-39

0-4

10

6

Mushrooms

4-10

32

0

5

6

Okra

7-10

50

10

10

6

Onions, dry

30-180

32-39

0-4

10

6

Onions, green

7-10

32

0

10

6

Parsley

30-60

32

0

20

6

Parsnips

60-120

32-39

0-4

none

6

Peas

7-10

32-39

0-4

20

6

Peppers, bell (sweet)

12-18

45-50

7-10

10

6

Peppers, chili

14-21

45-50

7-10

10

6

Persians melons

14-21

50

10

20

6

Potatoes, processing

56-175

50-65

10-18

10

6

Potatoes, seed

84-175

36-40

2-4

10

6

Pumpkins

60-90

46-54

8-12

none

6

Radishes

10-17

32-39

0-4

5

6

Rhubarb

14-21

32-39

0-4

5

6

Rutabagas

60-120

32

0

5

6

Salsify

60-120

32

0

5

6

Spinach

5-10

32

0

20

6

Squash, soft-skin (summer)

7-14

45-50

7-10

10

6

Squash, hard-skin (winter)

84-150

50-55

10-13

none

6

Sweet potatoes

90-180

56

13

none

6

Temarinds

21-28

45

7

5

6

Tomatoes, mature green/breaker

21-28

54-58

12-14

20

6

Tomatoes, turning/light pink

7-14

50

10

20

6

Turnips, roots

60-120

32

0

5

6

Turnips, green

10-14

32

0

5

6

Water chestnuts

100-128

40-45

4-7

5

6

Watercress

4-7

32

0

20

5

Watermelons

14-21

50

10

none

5

Yams

50-115

56-60

13-16

none

5

Yucca

10-14

50

10

none

5

Fresh fruits

Acerola

50-58

32

0

5

6

Apples

90-240

32-39

0-4

5

6

Apricots

7-14

31

-1

10

6

Avocados

14-28

40-50

4-10

10

6

Bananas

7-28

57

14

10

6

Berries

Blackberry

2-3

31

-1

5

6

Blueberry

10-18

31

-1

5

6

Cranberry

60-120

36-40

2-4

5

6

Currants

7-14

31

1

5

6

Dewberry

2-3

31

-1

5

6

Elderberry

5-14

31

-1

5

6

Gooseberry

14-28

31

-1

5

6

Loganberry

2-3

31

-1

5

6

Raspberry

2-3

31

-1

5

6

Strawberry

5-10

31

-1

10

6

Breadfruit

14-40

56

13

20

6

Chaimito

20-25

38

3

5

6

Cherries,sour

3-7

31-31

-0.6-0

5

6

Cherries, sweet

14-21

30-32

-1.1-0

5