Maintaining the Shelf Life of Products through Cold Storage Temperature Control

Adhering to prescribed cold storage temperatures is paramount for preserving product quality over time. Optimal utilization of cold storage necessitates meticulous handling and transportation practices to uphold product integrity. The temperature guidelines outlined in the table below are tailored for the extended storage of these products. For shorter storage durations, slightly higher temperatures may be permissible. It’s important to clarify that the temperatures listed refer to the product’s internal temperature, not the ambient air temperature within the cold storage facility. Thus, to achieve the desired product temperature, the cold room should be maintained several degrees cooler than the product itself.

Products are susceptible to rapid spoilage at elevated temperatures compared to lower temperatures. Hence, expeditious heat removal through cooling to an appropriate storage temperature significantly extends the market life of the product.

Below, you’ll find tables detailing the requisite relative humidity, respiration rate, and cold storage temperatures for various products.

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Table of Storage Conditions for Various Fruits and Vegetables in Cold Storage

Row	Product Type	Storage Temperature (in degrees Celsius)	Relative Humidity (Percentage)	Approximate Postharvest Life
1	Fennel	0-2	90-95
2	Apple	4to-1	90-95	12Months
3	Apricot	0	90-95	1Month
4	artichoke	0	95-100
5	Asparagus	2/5	95-100
6	Avocado	12	85-90
7	Banana	12to15	90-95	1Month
8	Green Beans	4to7	95	10Days
9	Beans	0	90-95	10Days
10	Beet	0	98-100	5Months
11	Black Berry	0to-0.5	90-95	3Days
12	BlueBerries	0to-0.5	90-95
13	Black Berry	0to-0.5	90-95	3Days
14	Raspberry	0to-0.5	90-95	3Days
15	Broccoli	0	95-100	15Days
16	Lettuce	0	95-100	3Weeks
17	Carrot	0	98-100	2Weeks
18	Cauliflower	0	95-98	1Month
19	Celery	0	98-100	3Months
20	Cherry	0	90-95	3Weeks
21	Chives	0	95-100
22	Cilantro	0to2	95-100
23	Grapefruit	14to15	85-90	1Year
24	Lemon	10to12	85-90	3Weeks
25	Sour Lemon	8to10	85-90	3Weeks
26	Orange	0to4	85-90	4Weeks
27	Blood Orange	4to7	90-95	2Weeks
28	Tangerine	7to10	85-95	2Months
29	Coconut	0to2	80-85
30	Corn	0	95-98	10Days
31	Cucumber	10to12	85-90	15Days
32	Raisins	0	90-95
33	Date	0to-17	75
34	Eggplant	10-12	90-95	10Days
35	Garlic	0	65-70	7Months
36	Ginger	13	65
37	Grape	0to0.5	90-95	3Months
38	Basil	10	90
39	Mint	0	95-100
40	Oregano	0to5	90-95
41	Parsley	0	95-100	2Months
42	Thyme	0	90-95
43	Jujube	2.5to10	85-90
44	Mango	12	85-90
45	Cantaloup	2to5	95
46	Mushrooms	0	90	5Days
47	Nectar	0to-0.5	90-95	1Month
48	Okra	7to10	90-95	10Days
49	Olive	5to10	85-90
50	Onion	0	65-70	2Months
51	Peach	0to-0.5	90-95	1Month
52	Peas	0to1	90-98
53	Bell Pepper	7to10	95-98	15Days
54	Persimmon	0	90-95	5Weeks
55	Pineapple	7to12	85-90
56	Plum	0to-0.5	90-95	5Weeks
57	Pomegranate	5	90-95	4Weeks
58	Potato	4to12	95-98
59	Squash	12.5to15	50-70	3Months
60	Quince	0to-0.5	90
61	Barberry	0to1	90
62	Radish	0	95-100	2Months
63	Rhubarb	0	95-100	1Month
64	Persian Shallot	0to2	65-70
65	Spinach	0	95-100	15Days
66	Soft Skin Pumpkin	7to10	95	2Weeks
67	Pumpkin With Thick Skin	12to15	50-70	6Months
68	Tamarind	2to7	90-95
69	Green Tomatoes	10to12	90-95	1Month
70	Ripe Tomatoes	7to10	85-90	10Days
71	Hazelnut	0to2	85-90
72	Watermelon	10to15	90	2Weeks
73	Strawberry	0	90-95	1Weeks
74	Kiwi	0	90-95

Row	Product	Shelf Life in Cold Storage	Storage Temperature Range	Required Humidity
1	Milk	5 to 7 days	0 °C to 4°C	85%
2	Cream	5 to 7 days	0 °C to 4°C	85%
3	Packaged Ice Cream	2 to 4 months	-18 °C to -22°C	85%
4	Ice Cream	2 to 6 weeks	-18 °C to -22°C	85%
5	Cheese	Several weeks to one year	2 °C to 7°C	80-90%
6	Butter	Several Months	-18 °C to -22°C	80%
7	Yogurt	7 to 15 days	0 °C to 4°C	85%

The aforementioned tables have been compiled by Atlas Refrigeration, drawing from reputable global sources, notably the 2002 ASHRAE Handbook Refrigeration.