TEMPERATURE INFORMATION
Storage temperatures for fruits and vegetables
Harvested fruit and vegetables are living
organisms. They maintain many of the
biochemical reactions and physiological systems they operated when attached to
the growing plant.
They respire (breathe) by absorbing oxygen
and emitting carbon dioxide and heat plus they lose water (as this can no
longer be replaced from the growing plant).
The harvested produce relies on it’s own sources of energy and water to
survive until it’s final consumption.
Different types of fresh produce have
different abilities to survive and maintain their quality. Some types have very short storage lives
because they have high metabolic rates and high rates of water loss and must be
kept under cool, humid conditions.
Other types with low metabolic rates and low
rates of water loss can be stored for long periods of time without the need for
cool storage.
Knowing the characteristics of the living
produce can assist with decisions about managing storage and minimising deterioration
prior to consumption.
Fruit versus
vegetables
Fruit are the reproductive organs of the
plant and continue to develop (ripen) when detached from the plant. Their ripening program may not be completed
if the handling and storage conditions disrupt the program.
Excess heat or cold may inactive essential
enzymes required for ripening to
progress or cause temperature injury, resulting in permanent loss of eating
quality.
Vegetables are the leaves, stems and roots
of plants that are harvested when they have achieved the qualities
required.
Unlike ripening fruit, they generally do not
undergo dramatic changes after harvest,
although they continue to function as living organisms (e.g. a hydroponic
lettuce is still a growing plant with roots and leaves, an onion or potato can
re-sprout and grow into a new plant under the right conditions). They need to be kept under the right
conditions to minimise quality loss.
|
||||||
Fruit
|
Temperature range
|
Relative humidity
|
Storage time
|
Short-term
temperature
|
Comments
|
|
(oC)
|
(%)
|
(oC)
|
||||
Apple**
|
-5.5
|
90-95
|
4-32 weeks
|
0
|
—
|
|
2-4.5
|
95
|
|||||
Apricot**
|
-0.5
|
85-95
|
1-3 weeks
|
0
|
—
|
|
Avocado
|
0-2
|
90-95
|
10 days
|
2
|
Green
|
|
4.5-13
|
85-95
|
2-4 weeks
|
7
|
Ripe
|
||
Banana**
|
13.5-15
|
85-95
|
2-5 days
|
13
|
Ripe
|
|
12.5-21
|
4-21 days
|
Green
|
||||
Blackberry
|
-0.5
|
85-100
|
2-3 days
|
0
|
—
|
|
Blueberry
|
-0.5
|
90-100
|
2 weeks
|
0
|
—
|
|
Boysenberry
|
0
|
90-100
|
2-3 days
|
0
|
—
|
|
Carambola
|
Oct-15
|
90
|
5 weeks
|
—
|
Starfruit
|
|
Cherry
|
0
|
90-95
|
3-7 days
|
0
|
Sour
|
|
Cherry
|
-1
|
85-95
|
2-4 weeks
|
0
|
Sweet
|
|
Chico
|
15
|
85-95
|
2 weeks
|
—
|
—
|
|
Coconut
|
0-2
|
80-95
|
4-8 weeks
|
—
|
—
|
|
Cranberry
|
2-4.5
|
90-100
|
12-16 weeks
|
—
|
—
|
|
Custard apple**
|
Oct-20
|
85-90
|
2-3 weeks
|
10
|
—
|
|
Currant
|
-0.5
|
90-95
|
1-2 weeks
|
—
|
—
|
|
Date
|
0-32
|
<75
|
24-48 weeks
|
—
|
Varieties differ
|
|
Duku
|
10
|
85-90
|
2 weeks
|
—
|
—
|
|
Durian
|
10
|
90
|
1 week
|
—
|
—
|
|
Feijoa
|
0-4
|
—
|
4-5 weeks
|
4
|
—
|
|
Fig**
|
-1
|
85-95
|
1-3 weeks
|
0
|
Fresh
|
|
Gooseberry
|
-0.5
|
90-95
|
1-4 weeks
|
—
|
—
|
|
Grapefruit
|
Oct-16
|
85-90
|
4-10 weeks
|
13
|
—
|
|
Grapes
|
-1
|
85-95
|
12-24 weeks
|
0
|
—
|
|
Guava
|
07-Oct
|
90
|
2-3 weeks
|
—
|
—
|
|
Kiwifruit**
|
-0.5
|
90-95
|
8-16 weeks
|
0
|
—
|
|
Langsat
|
Nov-14
|
85-90
|
2 weeks
|
—
|
—
|
|
Lemon
|
0-5
|
85-90
|
2-3 weeks
|
13
|
Coloured
|
|
14.5-15.5
|
4-24 weeks
|
Green
|
||||
Lime
|
07-Oct
|
85-90
|
4-10 weeks
|
10
|
—
|
|
Loganberry
|
-0.5
|
90-100
|
2-3 days
|
0
|
—
|
|
Loquat
|
1
|
—
|
1-2 weeks
|
—
|
—
|
|
Lychee
|
0-2
|
90-100
|
3-8 days
|
0
|
—
|
|
Mandarin
|
05-Jul
|
85-90
|
2-8 weeks
|
7
|
—
|
|
Mango**
|
Oct-13
|
85-90
|
2-3 weeks
|
13
|
—
|
|
Mangosteen
|
4-5.5
|
85-90
|
7 days
|
—
|
—
|
|
Nectarine**
|
-0.5
|
85-90
|
1-6 weeks
|
0
|
—
|
|
Olive
|
05-Oct
|
85-90
|
4-6 weeks
|
5
|
Fresh
|
|
Orange
|
0-9
|
85-90
|
3-16 weeks
|
5
|
—
|
|
Pawpaw**
|
Jul-13
|
85-90
|
1-3 weeks
|
13
|
—
|
|
Passionfruit**
|
7
|
90-95
|
2-5 weeks
|
7
|
—
|
|
Peach**
|
-0.5
|
85-95
|
2-6 weeks
|
0
|
—
|
|
Pear**
|
-2
|
90-95
|
8-28 weeks
|
0
|
—
|
|
Persimmon
|
13
|
90-95
|
2 weeks
|
13
|
Ripe
|
|
-1
|
12-16 weeks
|
0
|
Green
|
|||
Pineapple
|
05-Jul
|
85-90
|
2-4 weeks
|
7
|
Ripe
|
|
Oct-20
|
13
|
Green
|
||||
Plum**
|
-0.5
|
85-90
|
1-7 weeks
|
0
|
—
|
|
Prune
|
-0.5
|
90-95
|
2-4 weeks
|
—
|
—
|
|
Pomegranate
|
0-5
|
85-90
|
8-16 weeks
|
—
|
—
|
|
Pomelo
|
07-Sep
|
85-90
|
12 weeks
|
—
|
—
|
|
Quince
|
-0.5
|
85-90
|
8-12 weeks
|
—
|
—
|
|
Rambutan
|
10
|
100
|
2 weeks
|
—
|
In polybag
|
|
Raspberry
|
-0.5
|
90-100
|
2-3 days
|
0
|
—
|
|
Strawberry
|
-0.5
|
85-90
|
5-14 days
|
0
|
—
|
|
Tamarillo
|
3.5-10
|
85-95
|
1-2 weeks
|
3.5
|
—
|
|
Tangelo
|
3
|
85-90
|
2-4 weeks
|
—
|
—
|
|
Tangerine
|
0-3.5
|
85-90
|
2-4 weeks
|
—
|
—
|
|
Nuts
|
0
|
60-75
|
16-96 weeks
|
—
|
—
|
|
Dried fruit
|
0-7
|
55-80
|
48 weeks
|
—
|
Apples, stonefruit
|
|
55-60
|
Raisins, figs
|
|||||
vegetables
|
||||||
Vegetable
|
Temperature range (C)
|
Relative humidity (%)
|
Storage time
|
Short-term temperature (C)
|
Comments
|
|
Artichoke, globe**
|
0
|
90-100
|
3-4 weeks
|
0
|
-
|
|
Artichoke, Jerusalem
|
-0.5
|
90-95
|
8-20 weeks
|
-
|
-
|
|
Asparagus*
|
0-2.5
|
85-100
|
2-4 weeks
|
2
|
-
|
|
Bean*
|
04-Oct
|
85-100
|
1-3 weeks
|
7
|
Green, French
|
|
Bean, Lima
|
0-4.5
|
90
|
1-2 weeks
|
-
|
-
|
|
Beetroot, bunched
|
0
|
95
|
1-2 weeks
|
-
|
-
|
|
Beetroot, topped
|
0
|
90-100
|
4-20 weeks
|
0
|
-
|
|
Broccoli*
|
0
|
90-100
|
1-2 weeks
|
0
|
-
|
|
Brussels sprout*
|
0
|
90-100
|
2-5 weeks
|
0
|
-
|
|
Cabbage, early*
|
0
|
90-95
|
3-6 weeks
|
0
|
-
|
|
Cabbage, late*
|
0
|
90-100
|
4-16 weeks
|
0
|
-
|
|
Cabbage, Chinese
|
0
|
90-95
|
4-8 weeks
|
-
|
-
|
|
Capsicum
|
07-Oct
|
90-95
|
2-3 weeks
|
7
|
-
|
|
Carrot, bunched*
|
0
|
90-100
|
2-3 weeks
|
-
|
-
|
|
Carrot, topped*
|
0
|
90-100
|
16-20 weeks
|
-
|
-
|
|
Carrot, immature*
|
0
|
90-100
|
4-6 weeks
|
-
|
Topped
|
|
Cauliflower*
|
0
|
90-100
|
2-4 weeks
|
0
|
-
|
|
Celeriac
|
0
|
90-95
|
12-16 weeks
|
-
|
-
|
|
Celery*
|
-0.5
|
90-100
|
4-16 weeks
|
0
|
-
|
|
Choko
|
10.5
|
90-95
|
10-12 weeks
|
-
|
-
|
|
Collard
|
0
|
90-95
|
10-14 days
|
-
|
-
|
|
Corn, sweet*
|
-0.5
|
85-100
|
4-14 days
|
0
|
-
|
|
Cucumber*
|
07-Dec
|
85-100
|
7-10 days
|
7
|
-
|
|
Eggplant
|
07-Oct
|
90-95
|
7-10 days
|
7
|
-
|
|
Endive*
|
0
|
90-100
|
3-3 weeks
|
0
|
-
|
|
Garlic, dry
|
0
|
65-75
|
24-28 weeks
|
0
|
-
|
|
Ginger
|
13
|
65
|
24 weeks
|
-
|
Rhizome
|
|
Greens, leafy*
|
0
|
90-100
|
1-2 weeks
|
0
|
e.g. kale
|
|
Horseradish
|
-1
|
90-100
|
40-48 weeks
|
-
|
-
|
|
Kale
|
0
|
90-95
|
10-14 days
|
-
|
-
|
|
Kohlrabi
|
0
|
90-100
|
2-4 weeks
|
-
|
-
|
|
Leek, green
|
0
|
90-100
|
4-12 weeks
|
-
|
-
|
|
Lettuce*
|
0
|
90-100
|
1-2 weeks
|
-
|
-
|
|
Marrow
|
10-Dec
|
75
|
6-12 weeks
|
10
|
-
|
|
Melon, rock**
|
0-7
|
85-90
|
1-2 weeks
|
5
|
-
|
|
Melon, honeydew**
|
07-Oct
|
85-90
|
3-4 weeks
|
-
|
-
|
|
Mushroom
|
0
|
85-100
|
3-10 days
|
0
|
-
|
|
Okra*
|
07-Oct
|
90-95
|
7-14 days
|
7
|
-
|
|
Onion, dry
|
0
|
65-75
|
4-32 weeks
|
0
|
-
|
|
Parsley*
|
0
|
90-100
|
4-8 weeks
|
0
|
-
|
|
Parsnip, topped
|
0-1
|
90-100
|
8-24 weeks
|
0
|
-
|
|
Pea, green
|
-0.5
|
85-100
|
1-3 weeks
|
0
|
-
|
|
Pepper, chilli
|
0-10
|
60-70
|
24 weeks
|
-
|
Dry
|
|
Pepper, sweet
|
07-Oct
|
85-90
|
8-21 days
|
-
|
-
|
|
Potato, chipping*
|
13
|
90-95
|
4-8 weeks
|
-
|
-
|
|
Potato, eating*
|
07-Dec
|
85-100
|
8-32 weeks
|
7
|
-
|
|
Pumpkin
|
Oct-13
|
70-90
|
8-24 weeks
|
10
|
-
|
|
Radish, spring
|
0
|
90-95
|
10-28 days
|
-
|
-
|
|
Radish, winter
|
0
|
90-95
|
4-16 weeks
|
-
|
-
|
|
Rhubarb*
|
0
|
90-100
|
2-4 weeks
|
-
|
-
|
|
Rutabaga
|
0
|
90-95
|
8-16 weeks
|
-
|
-
|
|
Salsify
|
0
|
90-95
|
8-16 weeks
|
-
|
-
|
|
Shallot*
|
0
|
90-100
|
5-14 days
|
0
|
Green onions
|
|
Silverbeet*
|
0
|
95-100
|
1-2 weeks
|
0
|
-
|
|
Spinach
|
0
|
90-100
|
1-2 weeks
|
0
|
-
|
|
Squash, button*
|
7
|
85-100
|
1-3 weeks
|
7
|
-
|
|
Squash, hard shell
|
Oct-13
|
70-90
|
4-16 weeks
|
10
|
-
|
|
Sweet potato*
|
12-15.5
|
85-90
|
16-24 weeks
|
13
|
-
|
|
Tomato, mature green**
|
Dec-16
|
85-95
|
1-3 weeks
|
13
|
-
|
|
Tomato, firm ripe**
|
06-Aug
|
85-95
|
3-7 days
|
7
|
-
|
|
Turnip
|
0
|
90-95
|
16-20 weeks
|
0
|
-
|
|
Turnip greens
|
0
|
90-95
|
10-14 days
|
-
|
-
|
|
Watercress
|
0-2
|
90-95
|
3-4 days
|
-
|
-
|
|
Watermelon
|
02-Oct
|
80-90
|
2-3 weeks
|
7
|
-
|
|
Zucchini*
|
7
|
95
|
1-2 weeks
|
7
|
-
|
|
* denotes ethylene-sensitive
commodities
**
denotes commodities known to produce substantial amounts of ethylene
Storing meat
Uncured, raw meat
generally lasts safely for around three days in the refrigerator. If you plan
to keep uncooked meat longer, freezing it is your best bet. Seal the meat in an
airtight package before freezing. Then, it can usually be frozen for at least
several months.
Safe freezing and
refrigeration time also depends on the storage temperature. Keep your freezer as
close to 0°F (-17.8°C) as possible. This helps retain nutrients and keep food
fresh. Keep your refrigerator at around 34°F (1.1°C), just above freezing, to
effectively prolong the shelf life of foods.
Fish Safety
- Most fish must be cooked to at least 145°F (62.8°C) to be safe to eat.
- Raw fish generally needs to be frozen at -4°F (-20°C) for at least a week before being prepared for sushi, sashimi, and other raw fish dishes.
- Some fish, including salmon and tuna, are considered sushi-grade after they’ve been frozen and prepared properly.
- Don’t cross-contaminate a cutting board used for sushi-grade or cooked fish with a cutting board used for non-sushi-grade or uncooked fish. If you mix the two, you can spread harmful bacteria to the safe fish.
- Refrigerate fresh fish at 40°F (4.4°C) or below if you’re planning to eat it soon.
- Always wash your hands between preparing cooked fish and uncooked fish.
1. Poultry: 165°F (73.9°C) for whole or ground
poultry. Poultry should never be eaten rare. Undercooked poultry can spread
salmonella and other diseases. You should always cook it thoroughly.
2. Ground meats: 160°F (71.1°C) for ground
meats such as beef, pork, and lamb. While whole cuts of meat typically have
most bacteria on their surfaces, ground meats may have bacteria mixed
throughout. Therefore, they must be cooked to a higher temperature than whole
cuts of meat.
3. Whole meat: 145°F (62.8°C), and the meat
should be allowed to rest for at least three minutes before eating. The resting
time gives the heat more time to kill any bacteria.
v
Pork should always be cooked to at least the high
end of medium because it can carry potentially dangerous worms and parasites.
v
Beef has a wider
range, but lovers of rare meat are safer sticking to steaks,
roasafetysts, and chops.
4. Fin fish: 145°F (62.8°C) or until the flesh
is opaque and separates easily.
https://www.agric.wa.gov.au/fruit/storage-fresh-fruit-and-vegetables?page=0%2C2
http://www.frontlineservices.com.au/Frontline_Services/Storage_temperatures_for_fresh_produce.html
http://www.engineeringtoolbox.com/fruits-vegetables-storage-conditions-d_710.html
http://www.healthline.com/health/food-safety-mea
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