APL: Reefer - Commodity Handling Table

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Reefer - Commodity Handling Table

Recommended long-term storage conditions for container transportation
Contents: Fresh Vegetables and Melon | Fresh Fruit | Fresh Meat | Processed Meat | Dairy | Frozen Horticultural | Frozen Meat |
Frozen Seafood | Miscellaneous

FRESH VEGETABLES AND MELONS

Commodity Post- Recommended Recommended Benefit Acceptable Highest  Remarks

harvest Fresh Air from Receiving Freezing
Life Temperature Exchange Modified/ Pulp Point
(days) Settings (CFM) Controlled Temperature
Atmosphere Range
°F °C °F °C °F °C
Amaranth 10-14 34 1.1 45 none 32- 0 to 1.1      
Leaves 34
Anise 14-21 32-36 0-2.2 closed none 32- 0 to 1.1      
34
Aravi - Yams 50-115 56-60 13.3-15.6 closed none/slight 56- 13.3 to 30 -  
60 15.6 1.1
Artichokes, 14-21 32-33 0-0.6 45 good 32- 0 to 5 29.9 -  
Globe 41 1.2
Artichokes, 100-150 33-34 0.6-1.1 15 none 30- -1.1 to 5 27.5 -  
Jerusalem 41 2.5
Asparagus, 14-21 33-36 0.6-2.2 45 good 35- 1.7 to 5 30.9 - Asparagus is
Green 41 0.6 sensitive to chilling
injury after 10 days
at 32°F.
Bean Sprouts 7-9 32 0 45 none 32- 0 to 6.7      
- Mung Beans 44
Beans, Lima, 7-10 37-39 2.8-3.9 45 none 37- 2.8 to 31 -  
Shelled 45 7.2 0.6
Beans, Lima, 7-10 41-43 5-6.1 45 none 37- 2.8 to 31 -  
Unshelled 45 7.2 0.6
Beans, Snap 10-14 38-40 3.3-4.4 30 fair 36- 2.2 to 30.7 -  
or Green 42 5.5 0.7
Beans, 28 50 10 closed none 50- 10 to      
Winged 60 15.6
Beets, Bunch 10-14 34 1.1 15 slight 32- 0 to 5 31.3 -  
41 0.4
Beets, Root 90-150 34 1.1 closed slight 31- -0.6 to 5 30.3 -  
41 0.9
Belgian 7-14 34-36 1.1-2.2 60 good 32- 0 to 5      
Endive - 41
Witloof
Chicory
Bok Choy 30-60 32-34 0-1.1 30 good 31- -0.6 to 5      
41
Broccoli 7-14 32-33 0-0.6 30 good 31- -0.6 to 5 30.9 - Avoid setting temp
41 0.6 at 31°F or below.
Brussels 21-35 32-33 0-0.6 30 good 31- -0.6 to 5 30.5 -  
Sprouts 41 0.9
Cabbage, 30-60 32-36 0-2.2 15 good 31- -0.6 to 5 30.4 -  
Chinese - 41 0.9
Napa

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APL: Reefer - Commodity Handling Table

Cabbage
Cabbage, 21-42 32-36 0-2.2 15 good 31- -0.6 to 5 30.4 -  
Green (Early) 41 0.9
Cabbage, 90-180 32-36 0-2.2 15 good 31- -0.6 to 5 30.4 -  
Green (Late) 41 0.9
Cabbage, Red 21-42 32-36 0-2.2 15 good 31- -0.6 to 5 30.4 -  
(Early) 41 0.9
Cabbage, Red 90-180 32-36 0-2.2 15 good 31- -0.6 to 5 30.4 -  
(Late) 41 0.9
Cactus 14-21 41-50 5-10 closed none 36- 2.2 to     Discoloration can
Steams - 55 12.8 occur due to chilling
Nopales injury if stored
longer than 3 weeks
at 41°F.
Calabaza 60-90 50 10 15 none 50- 10 to      
55 12.8
Cantaloupe 12-21 37-41 2.8-5 30 fair 36- 2.2 to 10 29.9 - Avoid setting temp
50 1.2 at 35°F or below.
Carrots, 28-180 32-41 0-5 15 slight 30- -1.1 to 29.5 -  
Topped 44 6.7 1.4
Cauliflower 21 33 0.6 30 fair 31- -0.6 to 5 30.6 - Transit time more
41 0.8 than 21 days not
recommended.
Celeriac 180-240 33-34 0.6-1.1 15 slight 31- -0.6 to 5 30.3 -  
41 0.9
Celery 35-49 33 0.6 15 fair 32- 0-5 31.1 - Freezing injury will
41 0.5 be initiated at
31.1°F.
Chard 10-14 34 1.1 45 none 32- 0-5 31.9 -  
41 0.1
Chayote 28-42 45 7.2 closed none 32- 0-12.8 31 -  
55 0.6
Chicory 14-28 33-34 0.6-1.1 45 none 31- -0.6 to 5      
41
Chives 14-21 33-34 0.6-1.1 45 none 32- 0-5      
41
Collards 10-14 33-34 0.6-1.1 45 none 31- -0.6 to 5 30.6 -  
41 0.8
Corn, Sweet 7 33-34 0.6-1.1 45 good 31- -0.6 to 5 30.9 - Due to high rate of
41 0.6 respiration &
conversion of sugars
to starch, transit
time more than 7
days not
recommended.
Freezing injury will
be initiated at
31.1°F.
Cucumbers 10-14 50-55 10-12.7 15 fair 45- 7.2-15.6 30.1 - Avoid setting temp
60 1.1 at 50°F or below.
Transit time more
than 14 days not
recommended.
Daikon - 60-120 34 1.1 15 none 31- -0.6 to 5      
Black Radish 41
Dasheen - 42-140 50 10 closed none/slight 45- 7.2-12.8      
Taro & Eddo 55
Eggplant 10-14 50-54 10-12.2 15 fair 45- 7.2-18.3 30.6 - Avoid setting temp
65 0.8 at 49°F or below.
Transit time more
than 14 days not

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APL: Reefer - Commodity Handling Table

recommended.
Endive - 14-28 34 1.1 30 good 32- 0-5 31.9 -  
Escarole 41 0.1
Garlic 90-210 31 -0.6 15 good 31- -0.6 to below - R/H 60-70%
46 7.8 30 1.1 preferred. Garlic
cloves must be
properly cured prior
to shipping. Avoid
temp range 41-
65°F.
Ginger 90-180 56 13.3 15 none/slight 50- 10 to     R/H 65% preferred.
66 18.9 Ginger roots must
be cured properly
prior to shipping.
Avoid temp below
55°F.
Greens, Leafy 10-14 32-33 0-0.6 30 none 32- 0 to 5 31.7 -  
41 0.2
Horseradish 300-351 34 1.1 closed none/slight 30- -1.1 to 28.7 -  
39 3.9 1.8
Jicama 30-60 55 12.7 closed none 55- 12.8 to      
65 18.3
Kale 10-14 33 0.6 30 none 32- 0 to 5 31.1 -  
41 0.5
Kiwanus 180 50 10 45 none 50- 10 to      
60 15.6
Kohlrabi, 60-90 33-34 0.6-1.1 15 none/slight 31- -0.6 to 5 30.2 -  
Topped 41 1.0
Leeks, Green 60-90 32 0 30 good 32- 0 to 5 30.7 -  
41 0.7
Lettuce, 12-14 33 0.6 15 good 32- 0 to 5 31.7 - Freezing damage
Crisphead or 41 0.2 can occur at 31.7°F
Iceberg or below. Extremely
sensitive to
ethylene.
Lettuce, 14-21 33 0.6 15 good 32- 0 to 5 31.7 - Same as
Romaine or 41 0.2 iceberg/crisphead
Cos lettuce. Avoid using
propane fork-lift for
stuffing.
Malanga - 42 50 10 closed none/slight 55- 12.8 to      
Cocoyam, 66 18.9
Yautia
Manioc - 21-35 41 5 closed none/slight 38- 3.3 to      
Cassava, 45 7.2
Yuca
Melons, Bitter 14-21 54-55 12.2-12.8 closed none 54- 12.2 to      
60 15.6
Melons, 21-28 50 10 45 fair 50- 10 to 30.1 -  
Casaba 65 18.3 1.1
Melons, 14-21 50 10 45 good 45- 7.2 to 30.1 -  
Crenshaw 60 15.6 1.1
Melons, 21-28 45 7.2 15 good 41- 5 to 15.6 30.9 -  
Honeydew 60 0.6
Melons, 14-21 50 10 45 good 45- 7.2 to 30.6 -  
Persian 65 18.3 0.8
Melons, 14-21 50-59 10-15 15 none/slight 50- 10 to 30.9 - Watermelons are
Water 60 15.6 0.6 prone to chilling
(Seeded or injury when stored
Seedless) at 45°F or below.
Mushrooms 12-17 33-34 0.6-1.1 45 fair 31- -0.6 to 5 30.4 - Freezing injury will

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APL: Reefer - Commodity Handling Table

41 0.9 likely occur at temp

30.9°F. As
mushrooms will
continue to develop
after harvest,
remove field heat
quickly.
Okra 7-14 45-50 7.2-10 15 fair 45- 7.2 to 28.7 -  
55 12.8 1.8
Onions, Dry 30-270 33-34 0.6-1.1 30 none 31- -0.6 to 5 30.6 - Avoid temp range
41 0.8 41-68°F (will sprout
and decay rapidly).
Onions, 21-28 33 0.6 30 good 31- -0.6 to 5 30.4 -  
Green 41 0.9
Parsley 30-60 33-34 0.6-1.1 30 good 31- -0.6 to 5 30 -  
41 1.1
Parsnips 120-150 33-34 0.6-1.1 closed none/slight 31- -0.6 to 5 30.4 -  
41 0.9
Peas, Snow 7-14 33-34 0.6-1.1 30 good 31- -0.6 to 5 30.9 -  
and Sanp pod 41 0.6
Peppers, Bell 21-35 41-45 5-7.2 15 fair 41- 5-12.8 30.7 - Avoid setting temp
- Sweet 55 0.7 41°F or below.
Peppers Chilling injury will
occur if stored at
41°F for longer than
2 weeks.
Peppers, Hot 14-21 50 10 15 slight 45- 7.2 to 30.7 -  
Chili 55 12.8 0.7
Potatoes, 21-35 55 12.8 15 none/slight 50- 10 to 30.5 - Storing immature
Early 70 21.1 0.8 potatoes below 55°F
may cause the
accumulation of
reducing sugars,
leading to excessive
browning during
frying/chipping.
However, it will
allow extended
storage life.
Potatoes, 150 45 7.2 15 none/slight 36- 2.2 to 10 30.5 - Avoid exposure to
Late 50 0.8 bright light which
will induce
greening.
Potatoes, 90-180 56 13.3 closed none/slight 56- 13.3 to 29.7 -  
Sweet - 66 18.9 1.3
Boniato
Pumpkins & 60-180 55-59 12.8-15 15 none/slight 50- 10 to 30.5 - Pumpkins and
Winter 70 21.1 0.8 winter squash are
Squash very chilling
sensitive when
stored below 50°F.
Radicchio 14-21 34 1.1 45 none 32- 0 to 5      
41
Radishes, 21-28 33 0.6 15 none/slight 31- -0.6 to 5 30.7 -  
Red (topped) 41 0.7
Radishes, 90-120 33 0.6 15 none/slight 31- -0.6 to 5 30.7 -  
Daikon-type 41 0.7
radish
Rhubarb 14-21 34 1.1 15 none 31- -0.6 to 5 30.3 -  
41 0.9
Rutabagas 60-120 33-34 0.6-1.1 15 none/slight 31- -0.6 to 5 30.1 -  
41 1.1
Salsify 60-120 33-34 0.6-1.1 15 none/slight 31- -0.6 to 5 30.1 -  

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APL: Reefer - Commodity Handling Table

41 1.1
Scorzonera - 180 33-34 0.6-1.1 15 good 32- 0 to 5      
Black Salsify 41
Shallots 21-28 32 0 30 good 31- -0.6 to 5      
41
Spinach 10-14 33-34 0.6-1.1 45 fair 32- 0 to 5 31.5 - Freezing injury will
41 0.3 be initiated at
31.5°F.
Summer 10-14 41-50 5-10 15 none/slight 41- 5 to 12.8 31.1 - Summer squash are
Squash 55 0.5 chilling sensitive at
temp below 41°F.
Swiss Chard 30-60 33-34 0.6-1.1 30 good 31- -0.6 to      
34 1.1
Tomato, 14-21 55-60 12.8-15.5 15 good 50- 10-18.3 30 - Tomatoes are
Mature-green 65 1.1 chilling sensitive at
temp below 50°F.
Tomato, Light 10-14 50-55 10-12.8 15 good 50- 10-18.3 30 - Tomatoes are
Red 65 1.1 chilling sensitive at
temp below 50°F.
Water 100-128 33-34 0.6-1.1 15 none 32- 0 to 10      
Chestnuts 50
Watercress 14-21 33 0.6 45 none 32- 0 to 5 31.5 -  
41 0.3
Watermelons, 14-21 50-59 10-15 15 none/slight 50- 10 to 30.9 - Watermelons are
Seeded or 60 18.3 0.6 prone to chilling
Seedless injury when stored
at 45°F or below.

Note:

The above mentioned temperature and fresh-air exchange settings for each commodity are only recommended set points.
The post-harvest life expectancy and best temperature management for each commodity also vary by cultivars and post-
harvest handlings.
Recommended temperature and fresh-air exchange settings are for general guidance only. These recommendations are based
on standardized assumptions and industry research. Optimum settings may differ depending on the specific commodity, post-
harvest handling and other variables. Shippers are responsible for determining the optimum settings best suited for their
cargo.

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