Storage Conditions for Vegetables and Fruits

Temperature
F

% Relative humidity

Precooling
Method

Storage Life Days

Ethylene
sensitive

Apples

30-40

90-95

R, F, H

90-240

Y

Apricots

32

90-95

R, H , F

7-14

Y

Asparagus

32-35

95-100

H, I ,V

14-21

Y

Avocados

40-55

85-90

H,F

14-28

Y

Bananas

56-58

90-95

F ,R

7-28

Y

Beans, snap

40-45

95

R, F, H ,V

10-14

Y

Beans, lima

37-41

95

F,H

7-10

        N

Beets, root

32

98-100

R , F

90-150

        N

Blackberries

31-32

90-95

R, F , H

2-3

        N

Blueberries

31-32

90-95

R, F , H

10-18

        N

Broccoli

32

95-100

I, F, H

10-14

Y

Brussel sprouts

32

95-100

H, V, I

21-35

Y

Cabbage

32

98-100

R, F , V

90-180

Y

Cantaloupe

36-41

95

H, F

10-14

Y

Carrots, topped

32

98-100

I, R , V

28-180

Y

Cauliflower

32

90-98

H, V

20-30

  N  

Celery

32

98-100

I , V , H

14-28

Y

Cherries, sweet

30-31

90-95

H, F

14-21

 N 

Corn, sweet

32

95-98

H, I, V

4-6

   N   

Cranberries

36-40

90-95

H , F

60-120

Cucumbers

50-55

95

F, H

10-14

Y

Eggplant

46-54

90-95

R, F

10-14

Y

Endive

32

90-95

H, I

14-21

Y

Garlic

32-34

65-75

N ,R, F

90-210

Grapefruit

50-60

85-90

R, F

28-42

Grapes

32

85

H, F,R

56-180

Kiwifruit

32

95-100

H , F ,R

28-84

Y

Leeks

32

95-100

H,I,V

60-90

Y

Lemons

50-55

85-90

H,F,R

30-180

Lettuce

32

85-90

H,I,V

14-21

Y

Limes

48-50

85-90

R,H,F

21-35

Mushrooms

32

95

V,F,R

12-17

Nectarines

31-32

95

F, H

14-18

Y

Okra

45-50

90-95

H,F,R

7-14

Onions, bulb

32

65-70

N,R,F

30-180

Onions, green

32

95-100

H, I

7-10

Oranges

32-48

85-90

F,R,H

21-56

Peaches

31-32

90-95

F,H,R

14-28

Y

Pears

32

90-95

F, R, H

60-90

Y

Peas, in pods

32

95-98

F,H,I

7-10

Y

Peppers, bell

40-55

90-95

R, F,V

12-18

Y

Peppers, hot

45-50

60-70

R, F

14-21

Y

Pineapple

45-55

85-90

F,R,H

14-36

Plums

32

90-95

F, H

14-28

Y

Potatoes, early

50-60

90

R, F

56-140

Potatoes, late

40-50

90

R, F

56-140

Y

Pumpkins

50-60

50-75

N

84-160

Raspberries

32

90-95

R, F

2-3

Y

Rutabagas

32

98-100

R

120-180

Spinanch

32

95-100

H, I ,V

10-14

Y

Squash, summer

41-50

95

R, F

7-14

Y

Squash, winter

50-55

50-70

N

84-150

Strawberries

32

90-95

R, F

5-10

Sweet potatoes

55-60

85-90

N

120-210

Y

Tangerines

40

90-95

F,R

14-28

Tomatoes

62-68

90-95

R, F

7-28

Y

Turnips

32

95

R, H, V, I

120-150

Watermelon

50-60

90

N ,R,F

14-21

F = forced-air cooling, H = hydrocooling, I = package icing, R = room cooling, V = vacuum cooling, N = no precooling needed.
Sources: USDA Agricultural Marketing Service, Kansas State University Cooperative Extension Service