Cold storage conditions for fruits and vegetables

According to IIR estimates, 12% of food produced globally in 2017 was lost due to an insufficient cold chain. A more extensive global cold chain could save over 475 million tonnes of food that could theoretically feed 950 million inhabitants per year.^[1]

Practical recommendations for storage temperatures

According to a review article, temperate fruits crops are commonly stored at near freezing temperatures (0–1°C), while those of tropical or subtropical origin must be kept at higher storage temperatures (7–15°C) to avoid losses due to the development of chilling injury symptoms. ^[2] These symptoms can be manifested as altered ripening behaviour and external (peel) and/or internal (flesh) damages (browning, pitting, breakdown, discoloration), being more evident after subsequent removal from cold storage and maintenance at room temperature.

If it is necessary to store a wide range of fruit and vegetables in a few cold rooms, they must be separated into compatible groups. The IIR suggested, for example, that certain varieties of apples, pears and root crops could be stored together at around 0°C, while mandarins, potatoes, cucumbers, or avocados could be stored together at around 7°C. ^[3]

Produce items in our summary table below are colour-coded into three groups according to average storage temperature.

Appropriate storage temperatures can extend storage life by about 2–4 weeks for crops such as apricots, sweet cherries, and peaches, and up to several months for apples, pears, and kiwifruits. ^[2] Practical storage life depends on temperature, but it varies widely depending on the initial stage of maturity of the produce, their freshness, the extent of microbial infection and the stage of maturity at harvest or at the beginning of storage. ^[3] The recommended storage conditions and expected postharvest life for a specific produce item may differ from those listed here because of variations in growing conditions and postharvest care. Also, new cultivars (varieties) may require different conditions and have very different expected postharvest life from that listed in this document. ^[4]

Summary table of cold storage conditions

Using data from ASHRAE ^[4] and IIR ^[3], we have compiled a table of recommended storage conditions of over 200 cultivars of fruit, vegetables and herbs.

The reference manual published by ASHRAE in 2018 provides an updated and more extensive list of fruits and vegetables than the IIR reference book, namely tropical crops and culinary herbs. However, for a more detailed list of some temperate species (notably apples, pears, grapes), please refer to the book published by the IIR in 2000. ^[3]

Please click on the arrows marked “Page X of Y” on the upper right corner above the table to browse the entire list and use the horizontal scrollbar to view all the properties. You can also find a product by entering its name in the “Search in table” bar on the upper left corner above the table.

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Useful links for further information

IIR Publications

IIF-IIR. (2000). Recommendations for chilled storage of perishable produce. International Institute of Refrigeration. https://iifiir.org/en/fridoc/recommendations-for-chilled-storage-of-perishable-produce-4072

Evans J., Curlin J. S., Clark E. (2018) Cold Chain Technology Brief: Cold storage and refrigerated warehouse. https://iifiir.org/en/fridoc/cold-chain-technology-brief-cold-storage-and-refrigerated-warehouse-142036

Guilpart J., Curlin J. S., Clark E. (2018) Cold Chain Technology Brief: Refrigeration in food production and processing. https://iifiir.org/en/fridoc/cold-chain-technology-brief-refrigeration-in-food-production-and-142038

IIF-IIR. (2020) The Role of Refrigeration in Worldwide Nutrition—6^th Informatory Note on Refrigeration and Food. International Institute of Refrigeration. https://iifiir.org/en/fridoc/the-role-of-refrigeration-in-worldwide-nutrition-2020-142029

Other ressources

USDA. Agricultural Handbook 66. The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. Revised February 2016. https://www.ars.usda.gov/is/np/
CommercialStorage/CommercialStorage.pdf

Cantwell, M. (2001). Properties and Recommended Conditions for the Long Term Storage of Fresh Fruits and Vegetables. Postharvest Center. University of California.

https://postharvest.ucdavis.edu/Commodity_Resources/Storage_Recommendations/Compatibility_Chart_for_Short-term_Transport_or_Storage/

Disclaimer

The information provided in this document is based on the current state of the art. While every care has been taken in the production of this document, the IIR cannot accept any liability for the accuracy or correctness of the information provided nor for the consequences of its use or misuse.

References

[1] IIR. The Role of Refrigeration in Worldwide Nutrition—6th Informatory Note on Refrigeration and Food. International Institute of Refrigeration. 2020. https://iifiir.org/en/fridoc/the-role-of-refrigeration-in-worldwide-nutrition-2020-142029

[2] Brizzolara, S., Manganaris, G. A., Fotopoulos, V., Watkins, C. B., & Tonutti, P. (2020). Primary metabolism in fresh fruits during storage. Frontiers in plant science, 11, 80. https://doi.org/10.3389/fpls.2020.00080

[3] IIF-IIR. (2000). Recommendations for chilled storage of perishable produce. International Institute of Refrigeration. https://iifiir.org/en/fridoc/recommendations-for-chilled-storage-of-perishable-produce-4072

[4] ASHRAE. (2018). Chapter 21. Commodity storage requirements. In 2018 ASHRAE Handbook. Refrigeration. SI edition. https://iifiir.org/en/fridoc/2018-ashrae-handbook-refrigeration-si-edition-4791

Credits image:Frédérique Voisin-Demery via flickr

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