Table L3.3:

Recommended Temperature and Relative Humidity, Approximate Storage Life, Highest Freezing Point, Water Content, and Specific Heat of Fresh Fruits In Commercial Storage Temperature

Commodity

Relative Approximate Humidity Length of o (Percent) Storage ( F)

Highest Water Freezing Content (oF) (Percent)

Specific Heat (Btu/lb. o F.)

Apples 30 - 40 90 3 - 8 months 29.3 84.1 0.87 Apricots 31 - 32 90 1 - 2 weeks30.1 85.4 0.88 Avocados 40 - 55 85 - 90 2 - 4 weeks 31.5 65.4 0.72 Bananas 56 - 58 90 - 95 ---------30.6 74.8 0.80 Blackberries 31 - 32 90 - 95 2 - 3 days 30.5 84.8 0.88 Blueberries 31 - 32 90 - 95 2 weeks 29.7 82.3 0.86 Cranberries 36 - 40 90 - 95 2 - 4 months 30.4 87.4 0.90 Currants 31 - 32 90 - 95 1 - 2 weeks 30.2 84.7 0.88 Dewberries 31 - 32 90 - 95 2 - 3 days29.7 84.5 0.88 Elderberries 31 - 32 90 - 95 1 - 2 weeks -79.8 0.84 Gooseberries 31 - 32 90 - 95 2 - 4 weeks 30.0 88.9 0.91 Loganberries 31 - 32 90 - 95 2 - 3 days 29.7 83.0 0.86 Raspberries 31 - 32 90 - 95 ---------30.0 80.6 0.85 Strawberries 32 90 - 95 5 - 7 days 30.6 89.9 0.92 Cherries, sour 32 90 - 95 3 - 7 days 29.0 83.7 0.87 Cherries,sweet 30 - 31 90 - 95 2 - 3 weeks 28.8 80.4 0.84 Coconuts 32 - 35 80 - 85 1 - 2 months 30.4 46.9 0.58 Figs, fresh 31 - 32 85 - 90 7 - 10 days 27.6 78.0 0.82 Grapefruit 50 85 - 90 ---------30.0 88.8 0.91 Grapes, Vinifera 30 - 31 90 - 95 3 - 6 months 28.1 81.6 0.85 American 31 - 32 85 2 - 8 weeks 29.7 81.9 0.86 Guavas 45 - 50 90 2 - 3 weeks -83.0 0.86 Lemons ------85 - 90 1 - 6 months 29.4 89.3 0.91 Limes 48 - 50 85 - 90 6 - 8 weeks 29.1 86.0 0.89 Mangos 55 85 - 90 2 - 3 weeks 30.3 81.4 0.85 Nectarines 31 - 32 90 2 - 4 weeks 30.4 81.8 0.85 Oranges 32 85 - 90 8 - 12 weeks 30.6 87.2 0.90 Papayas 45 85 - 90 1 - 3 weeks 30.4 90.8 0.93 Peaches 31 - 32 90 2 - 4 weeks 30.3 89.1 0.91 Pears 29 - 31 90 - 95 2 - 7 months 29.2 82.7 0.86 Persimmons 30 90 3 - 4 months 28.1 78.2 0.83 Pineapples 45 - 55 85 - 90 2 - 4 weeks 30.0 85.3 0.88 Plums 31 - 32 90 - 95 2 - 4 weeks 30.5 85.7 0.89 Pomegranates 32 90 ----------26.6 82.3 0.86 Quinces 31 - 32 90 2 - 3 months 38.4 85.3 0.88 Tangerines, 32 - 38 85 - 90 2 - 4 weeks 30.1 87.3 0.90 Temple Oranges, and related citrus fruits NOTE: Reprinted from "The Commercial Storage Of Fruits, Vegetables, and Florist and Nursery Stock", Agriculture Handbook 66, U.S.D.A., 1968.

Table L3.4:Recommended Temperature and Relative Humidity, Approximate Storage Life, Highest Freezing Point, Water Content, and Specific Heat of Fresh Vegetables In Commercial Storage Temperature Commodity Artichokes, globe Artichokes, Jerusalem Asparagus Beans, green, or snap Beans, lima Broccoli Brussels spouts Cabbage, early Cabbage, late Cabbage, chinese Carrots, mature Carrots, immature Cauliflower Celeriac Celery Collards Corn, sweet 0.79 Cucumbers Eggplants Endive and escarole Garlic, dry Ginger rhizomes Greens, leafy Kale Kohlrabi Leeks, green Lettuce Melons: Cantaloupe (3/4 slip) Cantaloupe (full slip) 92.0 0.94 Casaba Crenshaw Honey Dew Muskmelon Persian Watermelon

RelativeApproximate Humidity Length of o (Percent) Storage ( F)

Highest Water Freezing Content (oF) (Percent)

Specific Heat (Btu/lb. o F.)

32

90 - 95

1 month

29.9

83.7

0.87

31 - 32 32 - 36

90 - 95 95

2 - 5 months 2 - 3 weeks

-30.9

79.8 93.0

0.84 0.94

40 - 45 32 - 40 32 32 32 32 32 32 32 32 32 32 32

90 - 95 90 90 - 95 90 - 95 90 - 95 90 - 95 90 - 95 90 - 95 90 - 95 90 - 95 90 - 95 90 - 95 90 - 95 32

7 - 10 days 1 - 2 weeks 10 - 14 days 3 - 5 weeks 3 - 6 weeks 3 - 4 months 1 - 2 months 4 - 5 months 4 - 6 weeks 2 - 4 weeks 3 - 4 months 2 - 3 months 10 - 14 days 90 - 95

30.7 88.9 31.0 66.5 30.9 89.9 30.5 84.9 30.4 92.4 30.4 92.4 -95.0 29.5 88.2 29.5 88.2 30.6 91.7 30.3 88.4 31.1 93.7 30.6 86.9 4 - 8 days30.9

45 - 50 45 - 50

90 - 95 90

10 - 14 days 1 week

31.1 30.6

96.1 92.7

0.97 0.94

32 32 55 32 32 32 32 32

90 - 95 65 - 70 65 90 - 95 90 - 95 90 - 95 90 - 95 95

2 - 3 weeks 6 - 7 months 6 months 10 - 14 days 10 - 14 days 2 - 4 weeks 1 - 3 months 2 - 3 weeks

31.9 30.5 --31.1 30.2 30.7 31.7

93.1 61.3 87.0 -86.6 90.3 85.4 94.8

0.95 0.69 0.90 -0.89 0.92 0.88 0.96

36 - 40

85 - 90

15 days

29.9

92.0

0.94

32 - 35

85 - 90

85 85 85 85 85 80

4 2 3 1 2 2

45 45 45 45 45 40

-

50 50 50 90 50 50

-

90 90 90 90 90 85

- 6 weeks weeks - 4 weeks - 2 weeks weeks - 3 weeks

5 - 14 days 30.1 30.1 30.3 29.0 30.5 31.3

92.7 92.7 92.6 -92.7 92.6

0.91 0.73 0.92 0.88 0.94 0.94 0.96 0.91 0.91 0.93 0.91 0.95 0.90 73.9

29.9 0.94 0.94 0.94 -0.94 0.94

Table L3.4:Recommended Temperature and Relative Humidity, Approximate Storage Life, Highest Freezing Point, Water Content, and Specific Heat of Fresh Vegetables In Commercial Storage (continued) Temperature Commodity Mushrooms Okra Onions(dry) and onion sets Onions, green Parsley Parsnips Peas, green 32 Peppers, chili (dry) Peppers, sweet Pumpkins Radishes, spring Radishes, winter Rhubarb 32 Rutabagas Salsify Spinach Squashes,winter Squashes,summer Sweet potatoes Tomatoes, mature-green Tomatoes, firm-ripe Turnips Turnip greens Watercress

Relative Approximate Humidity Length of (Percent) Storage (oF)

32 45 - 50

90 90 - 95

32 32 32 32 90 - 95

Highest Water Freezing Content (oF) (Percent)

Specific Heat (Btu/lb. o F.)

3 - 4 days 7 - 10 days

30.4 28.7

91.1 89.8

0.93 0.92

65 - 70 90 - 95 90 - 95 90 - 95 1 - 3 weeks

1 - 8 months -----------1 - 2 months 2 - 6 months 30.9 74.3

30.6 30.4 30.0 30.4 0.79

87.5 89.4 85.1 78.6

0.90 0.91 0.88 0.83

32 - 50 45 - 50 50 - 55 32 32 95 32 32 32 50 - 55 32 - 50 55 - 60

60 - 70 90 - 95 70 - 75 90 - 95 90 - 95 2 - 4 weeks 90 - 95 90 - 95 90 - 95 50 - 75 90 85 - 90

6 months 2 - 3 weeks 2 - 3 months 3 - 4 weeks 2 - 4 months 30.3 94.9 2 - 4 months -----------10 - 14 days -----------5 - 14 days 4 - 6 months

-30.7 30.5 30.7 -0.96 30.1 30.0 31.5 30.5 31.1 29.7

12.0 92.4 90.5 94.5 --

0.30 0.94 0.92 0.96 --

89.1 79.1 92.7 85.1 94.0 68.5

0.91 0.83 0.94 0.88 0.95 0.75

55 - 70

85 - 90

1 - 3 weeks

31.0

93.0

0.94

45 - 50 32 32 32 - 35

85 90 90 90

4 - 7 days 4 - 5 months 10 - 14 days 3 - 4 days

31.1 30.1 31.7 31.4

94.1 91.5 90.3 93.3

0.95 0.93 0.92 0.95

-

90 95 95 95

Note: Reprinted from "Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stock," Agriculture Handbook 66, U.S.D.A., 1968. Section Break (Next Page)

Table L3.5: Storage Recommendations for Cut Flowers

Commodity Cut Flowers3 Anemone Anthurium4 Aster, China Babysbreath Bird-of-paradise-flower Bouvardia Buddleia Calendula Calla Camellia5 Candytuft Carnation6 Chincherinchees Chrysanthemum Clarkia Columbine Coreopsis Cornflower Cosmos Daffodils (see Narcissus) Dahlia Daisy, English Daisy, Shasta Delphinium Eucharis5 Feverfew Forget-me-not Foxglove Freesia6 Gaillardia Gardenia5 Gerbera Ginger Gladiolus6 Gloriosa lily Godetia Heath Heliconia Hyacinth6 Iris, bulbous Laceflower Lilac, forced Lily Lily-of-the-valley6

Storage Temperature (oF)

Approximate Storage Period1

Highest Freezing Period2 (oF)

40 56 40 40 45 32 - 35 40 40 40 45 40 32 - 36 40 32 - 35 40 40 40 40 40

1 3 1 1 3 1 1 3 1 3 3 3 6 3 3 1 3 3 3

- 2 days - 4 weeks week - 2 days - 4 days weeks - 2 days days week - 6 days days - 4 weeks weeks - 6 weeks days - 2 days - 4 days days - 4 days

28.2 -30.3 ------30.7 -30.8 -30.5 -31.1 -31.0 --

40 40 40 40 45 - 50 40 40 40 32 - 33 40 32 - 33 35 55 35 - 50 40 - 50 50 40 55 32 - 33 31 - 32 40 40 32 - 35 31 - 32

3 - 5 days 3 days 7 days 1 - 2 days 7 - 10 days 3 days 1 - 2 days ---------2 weeks 3 days 2 - 3 weeks 2 weeks 3 - 4 days 6 - 8 days 1 week ------------------3 - 4 days 2 weeks 2 - 4 weeks 3 days 4 - 6 days 2 - 3 weeks -----------

--30.0 29.2 -30.9 ----31.0 --31.4 --28.7 -31.4 30.6 --31.1 --

Table L3.5: Storage Recommendations for Cut Flowers (continued)

Commodity Cut Flowers3(continued) Lupine Marigolds Migonett Narcissus (daffodils)6 Orchid4,6 Poppy Peony,tight buds6 Phlox Poinsettia Primrose Ranunculus Rose (in preservative)6 Rose (dry packed)6 Snapdragon Snowdrop Squill Statice (sea lavender)6 Stephanotis5 Stevia Stock Strawflower, fresh6 Sweet pea Sweet-william Tulip6 Violet, sweet Zinnia 1

2

3

4

5

6

Storage Temperature (oF)

Approximate Storage Period1

40 40 40 32 - 33 45 - 50 40 32 - 35 40 60 40 40 35 - 40 32 31 - 32 40 32 - 33 35 40 40 40 35 31 - 32 45 31 - 32 33 - 40 40

3 days 1 - 2 weeks 3 - 5 days 10 - 21 days 2 weeks 3 - 5 days 4 - 6 weeks 1 - 2 days 2 - 3 days 1 - 2 days 2 - 3 days 4 - 5 days 1 - 2 weeks 3 - 4 weeks 2 - 4 days 2 weeks 6 weeks 1 week -3 days ----------6 weeks 1 - 2 weeks 3 - 4 days 4 - 8 weeks 3 days 1 week --

Highest Freezing Period2 (oF) ---31.8 31.4 -30.1 -30.1 -28.9 31.2 31.2 30.4 ----31.3 -30.4 --28.8

Storage periods given should allow satisfactory handling and keeping after removal from storage. Highest freezing points are from "Freezing points of Fruits, Vegetables and Florist Stocks", T.M. Whiteman, 1957, U.S.D.A. Market. Res. Rpt. 196. A high relative humidity of 90 to 95 percent is recommended in refrigerated storage rooms for cut flowers and florist greens. Based on modern infromation, it is likely that many of the flowers for which a temperature of 400oF is recommended could be stored longer and safely at lower temperatures. Anthuriums and orchids usually should have their stems in vials of water. However, some orchids may be stored by dry-pack methods. Camellias, cucharis, gardenias, and stephanotis are not placed in water for handling or storage. Review literature for additional information.

NOTE: Reprinted from "The Commercial Storage Of Fruits, Vegetables, and Florist and Nursery Stock", Agricultural Handbook 66, U.S.D.A., 1968.

Table L3.6: Storage Recommendations for Cut Florist Greens.

Commodity Florist Greens:3,5 Anthurium Asparagus (Plumosus)6 Camellia Cedar6 Croton Dieffenbachia Dracaena Ferns: Adiantum(maidenhair)6 Dagger and Wood ferns6 Leatherleaf(Baker) Staghorn Woodwardia Galax6 Groundpine6 Holly4,6 Ivy, English Juniper Leucothoe, drooping Magnolia Mistletoe4 Mountain-laurel Peperomia Philodrendron Pittosporum Podocarpus Pothos Rhododendron Scotch-broom Smilax, southern6 1

2

3

4 5

6

Storage Temperature (oF)

32 - 40 40 32 35 - 40 55 35 - 40 32 - 40 30 - 32 34 - 40 32 - 40 32 32 32 32 35 - 40 35 - 40 32 32 35 - 40 35 - 40 40 - 45 32 40 40

Approximate Storage Period1

Highest Freezing Period2 (oF)

40 - 45 -----------------------------------------------------------------------

-26.0 ----29.1

------------------------------55 ----------------------------------------32 4 - 5 weeks ------------------------------1 - 4 weeks 3 - 4 weeks 1 - 4 weeks 35 - 40 ----------------------------------------35 - 40 ----------1 - 4 weeks ---------------------

-28.9 -----27.0 29.9 --27.0 25.0 27.6 ---27.9 -27.6 ---

Storage periods given should allow satisfactory handling and keeping after removal from storage. Highest freezing points are from "Freezing points of Fruits, Vegetables and Florist Stocks", T.M. Whiteman, 1957, U.S.D.A. Market. Res. Rpt. 196. A high relative humidity of 90 to 95 percent is recommended in refrigerated storage rooms for cut flowers and florist greens. Based on modern information, it is likely that many of the flowers for which a temperature temperature of 400F is recommended could be stored longer and safely at lower temperatures. Review literature for additional information. At the retail level florist greens are held at approximately 400F and for only about a week. Most of these are stored with the stems in water, except where noted otherwise. Usually held in moisture-retentive shipping cases.

NOTE:

Reprinted from "The Commercial Storage Of Fruits, Vegetables, and Florist and Nursery Stock", Agricultural Handbook 66, U.S.D.A.,1968.

Section Break (Next Page)

Table L3.7: Storage Recommendations for Cuttings and Bulbs. Highest Storage

Approximate

Freezing Temperature Period2 Commodity (oF) ─────────────────────────────────────────── Bulbs, Corms, Rhizomes, Tubers, and Roots:4 Alstroemeria 40 - 50 Amaryllis 38 - 45 Anemone, Wacabri 70 - 75 Begonia 45 - 60 Bletilla orchid 35 - 40 Caladium, fancy-leaf 50 - 60 Calla 36 - 40 Canna 40 - 45 Crocus 48 - 63 Dahlia Freesia 86 Gladiolus3 Gloxinia 50 Hemerocallis (daylily) 50 Hyacinth3 Hymenocallis (Ismene) 55 - 60 60 - 85 Iris, Dutch3 Lily: Glorisa 63 31 - 33 Longiflorium (Easter)3 Speciosum (Japanese) 31 - 33 Lily-of-the-valley 25 - 28 48 - 50 Muscari5 48 - 63 Narcissus3 Peony 33 - 35 Snowdrop Squill 55 - 60 Trillium 33 - 35 40 - 50 Tulip (for forcing)3 31 - 32 Tulip (for outdoors)3 Cuttings: Azalea, unrooted 31 - 40 Carnation, rooted & unrooted 31 - 33 Chrysanthemum, unrooted 31 - 33 Chrysanthemum, rooted 31 - 35 Evergreens and other woody ornamentals, rooted 32 - 35 1 2

3 4 5

Storage Period1

(oF)

----------5 months 2 - 3 months 3 - 5 months ----------------------------------------2 - 3 months 40 - 45 5 months 3 - 4 months 38 - 50 5 - 8 months 5 - 7 months 1 month 55 - 70 2 - 5 months -----------4 - 12 months

---30.8 ---31.1 ---29.7 27.5 ------28.7 ---28.2 30.5 ---29.3 -------

3 - 4 months 1 - 10 months -----------1 year 2 - 4 months -----------5 months 55 - 60 --------------------------------2 - 4 months 5 - 6 months

---28.9 ---------29.6 ------------27.6 27.6

4 5 5 3

10 weeks 6 months 6 weeks 6 weeks

-------------

5 - 6 months

----

-

Storage periods given should allow satisfactory handling and keeping after removal from storage. Highest freezing points are from "Freezing points of Fruits, Vegetables and Florist Stocks", T.M. Whiteman, 1957, U.S.D.A. Market. Res. Rpt. 196 Review literature for additional information. Desirable relative humidity for storage of most bulbs & related materials is 70 to 75%. Bulbs should be stored in wire-bottom trays, as they may root if stored in paper bags.

NOTE: Reprinted from "The Commercial Storage Of Fruits, Vegetables, and Florist and Nursery Stock", Agricultural Handbook 66, U.S.D.A.,1968.

Table L3.8: Storage Recommendations for Miscellaneous Nursery Stock

Commodity Nursery Stock: Asparagus rhizomes Blueberry wood, unrooted Christmas trees Conifer seedlings Flower seedlings3 ---Rose budwood Rose bushes Seeds3 Strawberry plant Tomato plants Tree and shrubs

Storage Temperature (oF)

30 - 32 30 22 - 32 32 - 35 35 - 40 28 - 31 32 30 - 32 50 - 60 32 - 36

Approximate Storage Period1

3 5 6 4 2

- 4 months months - 7 weeks - 6 months - 6 weeks

1 - 2 years 4 - 5 months 32 - 50 1 year 8 - 10 months 3 - 4 days 4 - 5 months

Highest Freezing Period2 (oF)

-------------------------------

1

Storage periods given should allow satisfactory handling and keeping after removal from storage.

2

Highest freezing points are from "Freezing points of Fruits, Vegetables and Florist Stocks", T.M. Whiteman, 1957, U.S.D.A. Market. Res. Rpt. 196

3

Review literature for additional information.

NOTE:

Reprinted from "The Commercial Storage Of Fruits, Vegetables, and Florist and Nursery Stock", Agricultural Handbook 66, U.S.D.A., 1968.

Section Break (Next Page)