Most rhizome and leafy vegetables are suitable for storage at temperatures close to freezing point. Most vegetables and fruits originating from temperate and cold zones require a storage temperature of about 0 degrees, such as apples, pears, peaches, cauliflower, celery, etc.; origin Most of the vegetables and fruits in tropical and subtropical areas require a temperature higher than 0 degrees, such as bananas at 13 degrees, mangoes at 10 degrees, cucumbers at 12-13 degrees, green peppers at 9-12 degrees, etc.
If the storage temperature is higher than the optimal temperature, the post-ripening and aging process will be accelerated and the storage period will be shortened; if the storage temperature is lower than the optimal temperature, chilling damage and freezing damage will occur. The low critical temperature for storage varies with different varieties.
Main vegetable storage temperatures and recommended storage schedule [2]:
Variety storage temperature ℃ Storage time Variety storage temperature ℃ Storage time
Cucumber 8-10 1-2 weeks Carrot 0-1 4-8 months
Melon 5-10 1-4 weeks Carrot 0-1 1-4 weeks
Watermelon 10-12 2-3 weeks White radish 0-1 4-5 months
Pumpkin 10-13 2-5 weeks Fennel 0-1 1-2 weeks
Loofah 5-8 1-3 weeks Dried Onion-1-0 6-8 months
Bitter Melon 5-8 3-4 weeks Garlic-4-1 6-12 months
Winter melon 10 1-3 weeks Garlic sprout-1-0 6-10 months
Chayote 7 4-6 weeks Shallots 0-1 1-2 weeks
Gourd 10-13 2-6 weeks Ginger 13 4-6 months
Summer Zucchini 8-10 1-2 weeks Mushroom 0 7-10 days
Green tomato 12-15 1-2 weeks Sweet corn 0-1 4-8 days
Red tomatoes 8-10 1 week Young potatoes 4-5 1-2 months
Eggplant 8-12 3-4 weeks old Potatoes 4-5 4-9 months old
Green pepper 7-10 2-4 weeks Chinese cabbage 0-1 1-3 months
Green cabbage 0-1 3 months Peas 0-1 1-3 weeks
White cabbage 0-1 6-7 months Green beans 7-8 1-2 weeks
Cauliflower 0-1 2-4 weeks Broad beans 0-1 2-3 weeks
Celery 0-1 1-3 months Kidney beans 2-4 2-3 weeks
Lettuce 0-1 1-4 weeks Dried beans 2-4 2-3 weeks
Chicory 0-1 2-4 weeks Beetroot 0-1 3-8 months
Spinach 0-1 1-2 weeks
Transportation requirements for different perishable foods
Product Name Transport Temperature ℃ Relative Humidity % Product Name Transport Temperature ℃ Relative Humidity %
Frozen beef -11.1~-9.4 90~95
Apple -0.6~0 85~88
Frozen eggs -12.2~-9.4 60
Orange 3.9~4.4 85
Fresh meat 0~1.1 1.1
Cabbage 0~1.1 90~95
Lard 0.6~4.4
Banana 11.6~12.7 75
Dried fish 4.4~10
Dried fruits 0~10 70~75