Cooperative Extension Service
The University of Georgia College of Agricultural and Environmental Sciences
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Postharvest Handling and Transportation
Of Fruits and Vegetables

George E. Boyhan, Horticulture; William C. Hurst, Food Science and Technology
W. Terry Kelley, Gerard W. Krewer and Kathryn C. Taylor, Horticulture

Table 1: Postharvest shelf life, optimum temperature, humidity, and top ice requirements.
Table 2: Produce load compatibility.

Georgia is one of the main fruit and vegetable producing states in the eastern United States, with shipments going throughout the eastern United States and Canada. Growers and handlers must be aware of issues concerning the shelf life and shipping requirements of produce to ensure quality and minimize loss.

Temperature, humidity and ethylene production affect internal quality, the tendency of fruit to rot, and dehydration. Some products will generate ethylene, potentially damaging other products in the same load. So load compatibility is an important consideration when shipping produce. Many of the products listed in Table 2 are not grown in Georgia but may be part of a load if the trucking company handles shipments from different areas. In addition, Groups 1 and 2 have the same environmental conditions but are listed separately because they have storage incompatibility concerning ethylene.

Many commodities may be handled differently than suggested in this publication. For example, onions may be handled differently because of onion type or level of maturity. Shallots may be top iced, causing higher relative humidity, then listed in Group 3. For a more complete description of storage conditions for a particular commodity, consult the USDA publication The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks.

Sources

Barton, K. (ed.) 2003. The Packer Source Book 2003. Lenexa, Kansas: Vance Publishing Corp.

Gross, K.C., C.Y. Wang, and M. Saltveit (eds.) 2002. The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. USDA Handbook No. 66. (draft copy).

McGregor, B.M. 1989. Tropical Productions Transport Handbook. USDA Handbook No. 668.

Mitchell, F.G., R. Guillou, and R.A. Parsons. 1972. Commercial Cooling of Fruits and Vegetables. University of California. Man. 43.



Table 1. Postharvest shelf life, optimum temperature, humidity and top ice requirements.
Item Shelf Life
(days)		 Optimum Temperature
(degrees F)		 Relative Humidity
(%)		 Top or Package Ice
Apples 90-240 32-34 90-95 No
Artichokes 10-16 33-38 95-100 Yes
Beans, Snap 7-14 40-45 95 No
Beans, Lima 7-14 37-41 95 No
Beans, Pole 7-14 37-41 95 No
Blackberries 7-14 32 90-95 No
Blueberries 10-21 32 90-95 No
Broccoli 10-14 32 95-100 Yes
Cabbage 90-180 32 98-100 Yes
Cantaloupe 10-14 35-40 90 No
Carrots, topped 28-180 32 98-100 Yes
Cauliflower 14-21 32 90-98 No
Chinese Cabbage 60-90 32 95-100 Yes
Corn, Sweet 4-10 34-38 85-90 Yes
Cucumbers 10-14 45-50 90-95 No
Cucumbers, seedless 10-14 50-55 85-90 No
Daikon 120 32-34 95-100 Yes
Eggplant 10-14 46-54 90-95 No
Elephant Garlic 90-210 32-34 65-75 No
Endive/Escarole 14-21 32 90-95 Yes
Figs 7-10 32 90-95 No
Garlic 90-210 32-34 65-75 No
Grapes, Bunch 56-180 32 95 No
Grapes, Muscadine 7-21 32 95 No
Honeydew* 14-21 45-50 90-95 No
Kale 10-14 34-36 95-100 Yes
Kiwifruit 90-150 32 90-95 No
Leeks 60-90 32 95-100 Yes
Lettuce 14-21 34-36 98-100 Yes
Melons, mixed 14-21 50 90-95 No
Mushrooms 5-7 34-38 85-90 No
Okra 7-10 43-45 85-95 No
Onions, Dry Bulb 30-180 32 65-70 No
Onions, Green 7-10 32 95-100 Yes
Peaches 14-28 31-32 90-95 No
Pears, Asian 150-180 34 90-95 No
Pears, European 60-90 32 90-95 No
Peas, English 7-10 32-35 85-95 Yes
Peppers, Bell 14-21 45-50 85-90 No
Peppers, Hot 14-21 38-44 60-70 No
Persimmon 35-84 48-50 90-95 No
Plums 14-28 32 90-95 No
Potatoes, Early 10-14 45-50 90 No
Potatoes, Late 56-140 45-50 90 No
Pumpkins 84-160 50-60 50-75 No
Quince 60-90 31-32 90 No
Radicchio 14-21 32-34 95-100 No
Radish 10-21 32 95-100 Yes
Romaine 14-21 32 95 Yes
Rutabagas 120-180 32 98-100 No
Satsumas 56-84 37-39 85-90 No
Shallots 180-240 32 95-100 Yes
Spinach 10-14 32 95-100 No
Squash, Summer 7-14 41-50 95 No
Squash, Winter 30-180 50-55 70-75 No
Strawberries 7-14 32 95 No
Sweetpotato 120-210 55-60 85-90 No
Tomato, mature-green 21-28 62-68 85-88 No
Tomato, pink 4-7 62-68 85-88 No
Tomatillos 21 55-60 85-90 No
Turnip greens 10-14 34-36 95-100 Yes
Turnip roots 120 32 90-95 No
Watermelon 14-21 50-60 90 No
*Treated with ethylene.

 

Table 2. Produce load compatibility.

Group 1. Temperature 32-36 degrees F, Relative Humidity 90-95%*
Apples Figsb Mushrooms Pomegranates
Apricots Grapesc Nectarines Prunes
Asian Pears Horseradish Orangesd Quinces
Beets, topped Kohlrabi Parsnips Radishes
Berriesa Leeks Peaches Rutabagas
Cashew apples Longans Pears Turnips
Cherries Loquats Persimmons
Coconuts Lychees Plums

Group 2. Temperature 32-36 degrees F, Relative Humidity 90-95%
Amaranth Cauliflower Jerusalem artichoke Radishes
Anise Celeriac Kiwifruit Rhubarb
Artichokes Celery Kohlrabi Rutabagas
Bean sprouts Cherries Leekse Scorzonera
Beets Corn Lettuce Salsify
Belgian endive Daikon Lo bok Snow peas
Berriesa Endive Mushrooms Spinach
Bok choy Escarole Parsley Turnips
Broccoli Grapesc Parsnips Water chestnuts
Brussel sprouts Green onionsf Peas Watercress
Cabbage Greens Pomegranates
Carrots Horseradish Radicchio

Group 3. Temperature 32-36 degrees F, Relative Humidity 65-75%g
Garlic Onions Shallots

Group 4. Temperature 40 degrees F, Relative Humidity 90-95%
Cactus pears Clementines Lychees Tamarillos
Caimito Cranberries Mandarinsd Tangelosd
Cantaloupe Kumquats Orangesd Tangerinesd
Cassavas Lemons Pepino melons Uniq fruitd

Group 5. Temperature 50 degrees F, Relative Humidity 90-95%h
Beans Eggplant Okra Squash
Calamondin Haricot vert Peppers Tamarindos
Chayotes Kiwanos Potatoes Taro root
Cucumbers Malangas Pummelos

Group 6. Temperature 55-60 degrees F, Relative Humidity 85-90%h
Atemoyas Cherimoyas Lemonsd Potatoes, new
Avocados Coconuts Limesd Pumpkins
Babaco Feijoas Mamey sapote Rambutan
Bananas Ginger root Mangoes Santol
Bitter melons Granadillas Mongosteen Soursop
Black sapotes Grapefruit Melonsi Sugar apples
Boniato Guavas Papayas Tomatillos
Breadfruit Jaboticabas Passion fruit Tomatoes, ripe
Canistel Jackfruit Pineapple Winter squash
Carambolas Langsat Plantains

Group 7. Temperature 65-70 degrees F, Relative Humidity 85-90%
Jicama Sweetpotatoj Watermelonj
Pears (for ripening) Tomatoes, mature-green White sapote
* Items in this group can produce high levels of ethylene that can be detrimental to items in Group 2.
a Except cranberries.
b Not with apples.
c No sulfur dioxide.
d Citrus treated with biphenyl may develop odors that other produce can absorb.
e Not with figs or grapes.
f Not with grapes, figs, mushrooms, rhubarb or corn.
g High moisture will damage these items.
h Sensitive to chilling injury.
i Except cantaloupes.
j Not with pears or tomatoes.

Fact Sheet 100/January, 2004

The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating. The Cooperative Extension Service, the University of Georgia College of Agricultural and Environmental Sciences offers educational programs, assistance and materials to all people without regard to race, color, national origin, age, sex or disability.

An Equal Opportunity Employer/Affirmative Action Organization Committed to a Diverse Work Force

Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, The University of Georgia College of Agricultural and Environmental Sciences and the U.S. Department of Agriculture cooperating.

Gale A. Buchanan, Dean and Director