PRODUCE MARKETING ASSOCIATION
            Phone 803-227-2990 Temperatures & Merchandising Capital Produce Distributors Inc.
            Toll-Free 877-437-2990 of Fresh Produce for Foodservice P.O. Drawer 1697
            Fax 803-227-2997 for short-term storage of 7 days or less Irmo, S.C.  29063
  MINIMUM SAFE      
COMMODITY TEMPERATURE   SENSITIVE TO      
(Fahrenheit / PRODUCES ETHYLENE      
  Celsius) 1. ETHYLENE 2. EXPOSURE 3. REMARKS 4.   
BANANAS        mature green and ripe 56/13 Yes Yes Use banana blankets to maintain proper storage temperatures, if necessary
GINGER ROOT 55/13 No No For extended storage, reduce humidity to 65-70%
60-65 Degrees HONEYDEW 41/5 Yes Yes Riper fruit may be stored at 45-50 degrees F. (7-10 degrees C.)  
Fahrenheit MANGOES 50/10 Yes Yes
or MELONS           Casaba, Persian, Crenshaw 45/7 Yes Yes Riper fruit may be stored at 45-50 degrees F. (7-10 degrees C.)  
16-18 Degrees ONIONS, DRY 31/-.5 No No For extended storage, hold onions at 32-35 degrees F. (0-2 degrees C.)
Celsius PAPAYAS 45/7 Yes Yes  
  POTATOES 38/3 No Yes
85-95% SQUASH            hard shell       50/10 No Yes  
Humidity SWEET POTATOES 54/12 No Yes
TOMATOES       ripe and mature green 50/10 Yes Yes Always refrigerate sliced tomatoes  
AVOCADOS       unripe 45/7 Yes Yes Extremely sensitive to ethylene; exposure may increase symptoms of chill damage
CUCUMBERS  40/4 No Yes
EGGPLANT 45/7 No Yes  
GRAPEFRUIT 50/10 No No
45-50 Degrees GREEN BEANS 38/3 No Yes  
Fahrenheit GUAVAS 40/4 Yes Yes
or HERBS                basil only 50/10 No Yes  
7-10 Degrees LEMONS 50/10 No No
Celsius LIMES 45/7 No No  
  OKRA 45/7 No Yes
85-95% ORANGES 38/3 No No  
Humidity      
PEPPERS            hot/chili and sweet 42/6 No Yes Exposure to ethylene gas will increase color change in hot peppers.
PINEAPPLE 45/7 No No  
SQUASH              soft shell 40/4 No Yes
TANGERINES 38/3 No No  
WATERMELON 50/10 No Yes Extremely sensitive to ethylene.  Exposure will cause softening of flesh; 
keep away from ethylene-producing fruits and ripening rooms.
APPLES 29/-1.5 Yes Yes  
APRICOTS 30/-1 Yes Yes
ARTICHOKES      Globe  30/-1 No No  
ASPARAGUS 31/-.5 No Yes
AVOCADOS          ripe 34/1 Yes Yes  
BEETS 30/-1 No No
BLUEBERRIES 30/-1 No No  
BOK CHOY 31/-.5 No Yes
BROCCOLI 31/-.5 No Yes  
BRUSSELS SPROUTS 31/-.5 No Yes
BUNCHED GREENS     Swiss chard, mustard, turnip 31/-.5 No Yes  
                                        collard    
CABBAGE             whole head                      30/-1 No Yes
CANTALOUPE 30/-1 Yes Yes  
CARROTS              topped 30/-1 No Yes Exposure to ethylene will cause bitter flavor.
CAULIFLOWER 31/-.5 No Yes  
CELERY 31/-.5 No Yes
CHERRIES 29/-1.5 No No  
CHINESE PEA PODS 30/-1 No No
CORN, SWEET 31/-.5 No No  
32-36 Degrees ENDIVE, ESCAROLE, CHICORY 31/-.5 No No
Fahrenheit GARLIC 31/-.5 No No For extended storage, reduce humidity to 65-75%.  
or GRAPES 28/-2 No Yes Keep seperated from other commodities if packed in containers with sulfur dioxide
0-2 Degrees pads.
Celsius GREEN PEAS 31/-.5 No Yes  
  HERBS                   all except basil 31/-.5 No Yes
90-98% KALE 31/-.5 No No  
Humidity KIWIFRUIT 29/-1.5 Yes Yes Unripe fruit is extremely sensitive to ethylene; exposure will accelerate ripening.
LEEKS 31/-.5 No Yes  
LETTUCE               all types 31/-.5 No Yes
MUSHROOMS 30/-1 No No  
NAPA/CHINESE CABBAGE 30/-1 No Yes
NECTARINES 30/-1 Yes Yes Unripe fruit produces less ethylene.  
ONIONS, GREEN 30/-1 No Yes
PARSLEY 30/-1 No Yes  
PARSNIPS, RUTABAGAS, TURNIPS 30/-1 No Yes
PEACHES 30/-1 Yes Yes Unripe fruit produces less ethylene.  
PEARS 29/-1.5 Yes Yes Unripe fruit produces less ethylene.
PERSIMMONS 28/-2 No Yes Extremely sensitive to ethylene; exposure will accelerate softening of flesh.
PLUMS/PRUNES 31/-.5 Yes Yes Unripe fruit produces less ethylene.
PRECUT FRUIT 30/-1 Yes Yes  
PRECUT VEGETABLES   broccoli, carrots, celery 31/-.5 No Yes
RADISHES 30/-1 No Yes  
RASPBERRIES/BLACKBERRIES 30/-1 No No
SALAD MIXES 31/-.5 No Yes  
SPINACH 31/-.5 No Yes
SPROUTS                alfalfa, bean, garlic, onion, spicy 30/-1 No Yes  
STRAWBERRIES 31/-.5 No No
Temperature/Humidity:  The three temperature/humidity ranges given are suitable for short-term storage of fresh fruits and vegetables (7 days or less) and will ensure product freshness and prevent wilting or 
                                          deterioration.  Adequate air exchange and circulation is also important for minimizing ethylene production and maintaining product freshness.  Note: Long-Term storage of some items 
                                          may require a change in temperature or humidity and is noted in "Remarks".
1.  Minimum Safe Temperature:    Fruits and vegetables are susceptible to chilling injury or to freeze damage if they are stored below their minimum safe temperatures.  Therefore, do not store fruits and vegetables 
                                                         below the temperatures listed in this column.
2.  Produces Ethylene:  Many fruits give off ethylene, a natural, colorless, and odorless gas that promotes ripening.  Commodities that produce ethylene and are designated with "Yes" should be stored away from items
                                         that are sensitive to ethylene or may be damaged by it.
3.  Sensitive to Ethylene Exposure:  Ethylene gas may cause accelerated ripening, discoloration, or product deterioration of some commodities.  Items designated with "Yes" are sensitive to ethylene and should be 
                                                              stored away from ethylene-producing commodities.
4.  Remarks:  Special handling, temperature, or humidity requirements are noted here.
Produced by PMA in cooperation with the University of California at Davis Postharvest Group.