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STORAGE GUIDE For Fruits and vegetables

precooling systems
maximum
reccomended
highest
commodity
hydrocool
liquid ice
forced air
storage/days
storage temp
freezing temp
Artichokes
14
32-36
29.9
Asparagus
14
32-36
30.9
Avocados
14-28
40-55
31.5
Beans, Green
10
40-45
30.7
Beets, Bunched
28-56
32-36
30.3
Broccoli
10-14
32
30.9
Brussels Sprouts
14-28
32-34
30.5
Cabbage
14-28
32
30.4
Cantaloupes
10-14
38-40
29.9
Carrot, Bunched
10-14
32
30.7
Carrot, Topped
28-42
32
29.5
Cauliflower
10-14
32
30.6
Celery
14-28
32
31.1
Cherries, Sweet
7-14
30-32
28.8
Cucumbers
10-14
50-55
31.1
Endive, Escarole
14-21
32
31.9
Grapes
7-14
32
29.7
Greens, Leafy
7-14
32
31.4
Honeydews
14-21
45-50
30.5
Kale
10-14
32
31.1
Kiwi Fruit
14
32
29.0
Leeks
56-84
32
30.7
Nectarines
14-28
32
30.4
Okra
14-21
45-50
28.7
Onions, Green
7-10
32
30.4
Onions, Dry
30-240
32
30.6
Parsley
28-56
32
30.0
Peaches
14-28
32
30.4
Peppers, Sweet
14-21
45-50
30.7
Plums
21-30
32
30.5
Radishes, Bunched
7-14
32
30.7
Romaine Lettuce
3-6
32
31.7
Spinach
10-14
32
31.5
Squash, Summer
10-14
41-50
31.1
Strawberries
7-10
32
30.6
Sweet Corn
4-6
32
30.9
Tomatoes, Ripe
3-5
45-50
31.0
Turnips
56-112
32
30.1
Turnip Greens
10-14
32
31.7
Watercress
4-7
32-35
31.4

Some storage conditions may very depending on varieties of fruits and vegetables. Where multiple cooling methods are indicated, one or combinations of methods may be more desirable depending on conditions. This guide is intended for general use only. Consult TRJ Refrigeration, Inc. for details.
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