Commodity | Maximum Transit Shelf Life ( Days) | Recommended Container Temperature Setting | Air Vent Open ( % ) | Defrost Interval (hrs) |
FRESH VEGETABLES AND MELONS |
|
Artichokes, globe | 15-20 | 32 | 0 | 10 | 3 |
Artichokes, jerusalem | 100-150 | 32 | 0 | 5 | 3 |
Asparagus | 10-17 | 32-39 | 0~4 | 20 | 3 |
Beans, lima | 7-10 | 32 | 0 | 20 | 3 |
Beans, snap or green | 7-10 | 39-46 | 4~8 | 20 | 3 |
Beets, bunch | 10-14 | 32 | 0 | 5 | 3 |
Beets, roots | 90-150 | 32 | 0 | none | 3 |
Broccoli | 10-14 | 32-39 | 0~4 | 20 | 3 |
Brussels sprouts | 17-25 | 32-39 | 0~4 | 20 | 3 |
Cabbage, chinese | 30-60 | 32-39 | 0~4 | 5 | 3 |
Cabbage, green, red, savory | 90-180 | 32 | 0 | 20 | 3 |
Cantaloupes | 10-14 | 38-40 | 3~4 | 20 | 6 |
Carrots, topped | 28-180 | 32 | 0 | 5 | 3 |
Casaba melons | 21-28 | 50 | 10 | 20 | 3 |
Cassava | 14-21 | 56 | 13 | none | 3 |
Cauliflower | 20-30 | 32 | 0 | 20 | 3 |
Celeriac | 180-240 | 32 | 0 | 5 | 3 |
Celery | 14-28 | 32-39 | 0~4 | 20 | 3 |
Chard | 10-14 | 32 | 0 | 20 | 3 |
Chayotes | 8-10 | 45 | 7 | 5 | 3 |
Chicory | 14-28 | 32 | 0 | 20 | 3 |
Collards | 10-14 | 32 | 0 | 20 | 3 |
Corn, sweet | 4-6 | 32 | 0 | 5 | 3 |
Crenshaw melons | 14-21 | 50 | 10 | 20 | 3 |
Cucumbers | 10-14 | 54-61 | 12~16 | 20 | 3 |
Dasheen or taro | 42-140 | 56 | 13 | none | 3 |
Eggplant | 10-14 | 50 | 10 | 5 | 3 |
Endive (escarole) | 10-17 | 32 | 0 | 10 | 3 |
Garlic | 90-210 | 28.5-32 | -2 ~ 0 | 5 | 3 |
Ginger | 90-180 | 56 | 13 | 5 | 6 |
Greens, leafy | 10-14 | 32 | 0 | 20 | 6 |
Honeydew melons ( untreated ) | 21-28 | 45-50 | 7 ~ 10 | 20 | 6 |
Honeydew melons ( C2 H4 treated ) | 21-28 | 41 | 5 | 5 | 6 |
Horseradish | 300-350 | 32 | 0 | none | 6 |
Kohlrabi | 25-30 | 32 | 0 | 10 | 6 |
Leeks, green | 30-60 | 32 | 0 | 5 | 6 |
Lettuce | 10-17 | 32-39 | 0~4 | 10 | 6 |
Mushrooms | 4-10 | 32 | 0 | 5 | 6 |
Okra | 7-10 | 50 | 10 | 10 | 6 |
Onions, dry | 30-180 | 32-39 | 0-4 | 10 | 6 |
Onions, green | 7-10 | 32 | 0 | 10 | 6 |
Parsley | 30-60 | 32 | 0 | 20 | 6 |
Parsnips | 60-120 | 32-39 | 0 | none | 6 |
Peas | 7-10 | 32-39 | 0-4 | 20 | 6 |
Peppers, bell (sweet) | 12-18 | 45-50 | 7-10 | 10 | 6 |
Peppers, chili | 14-21 | 45-50 | 7-10 | 10 | 6 |
Persians melons | 14-21 | 50 | 10 | 20 | 6 |
Potatoes, processing | 56-175 | 50-65 | 10-18 | 10 | 6 |
Potatoes, seed | 84-175 | 36-40 | 2-4 | 10 | 6 |
Pumpkins | 60-90 | 46-54 | 8-12 | none | 6 |
Radishes | 10-17 | 32-39 | 0-4 | 5 | 6 |
Rhubarb | 14-21 | 32-39 | 0-4 | 5 | 6 |
Rutabagas | 60-120 | 32 | 0 | 5 | 6 |
Salsify | 60-120 | 32 | 0 | 5 | 6 |
Spinach | 5-10 | 32 | 0 | 20 | 6 |
Squach, soft-skin (summer) | 7-14 | 45-50 | 7-10 | 10 | 6 |
Squash, hard-skin (winter) | 84-150 | 50-55 | 10-13 | none | 6 |
Sweet potatoes | 90-180 | 56 | 13 | none | 6 |
Temarinds | 21-28 | 45 | 13 | 5 | 6 |
Tomatoes, mature green/breaker | 21-28 | 54-58 | 12-14 | 20 | 6 |
Tomatoes, turning/light pink | 7-14 | 50 | 10 | 20 | 6 |
Turnips, roots | 60-120 | 32 | 0 | 5 | 6 |
Turnips, green | 10-14 | 32 | 0 | 5 | 6 |
Waterchestnuts | 100-128 | 40-45 | 4-7 | 5 | 5 |
Watercress | 4-7 | 32 | 0 | 20 | 5 |
Watermelons | 14-21 | 50 | 10 | none | 5 |
Yams | 50-115 | 56-60 | 13-16 | none | 5 |
Yucca | 10-14 | 50 | 10 | none | 5 |
FRESH FRUITS |
Acerola | 50-58 | 32 | 0 | 5 | 6 |
Apples | 90-240 | 32-39 | 0-4 | 5 | 6 |
Apricots | 7-14 | 31 | -1 | 10 | 6 |
Avocados | 14-28 | 40-50 | 4-10 | 10 | 6 |
Bananas | 7-28 | 57 | 14 | 10 | 6 |
BERRIES |
Blackberry | 2-3 | 31 | -1 | 5 | 6 |
Blueberry | 10-18 | 31 | -1 | 5 | 6 |
Cranberry | 60-120 | 36-40 | 2-4 | 5 | 6 |
Currants | 7-14 | 31 | -1 | 5 | 6 |
Dewberry | 2-3 | 31 | -1 | 5 | 6 |
Elderberry | 5-14 | 31 | -1 | 5 | 6 |
Gooseberry | 14-28 | 31 | -1 | 5 | 6 |
Loganberry | 2-3 | 31 | -1 | 5 | 6 |
Raspberry | 2-3 | 31 | -1 | 5 | 6 |
Strawberry | 5-10 | 31 | -1 | 10 | 6 |
Breadfruits | 14-40 | 56 | 13 | 20 | 6 |
Chaimito | 20-25 | 38 | 3 | 5 | 6 |
Cherries, sour | 3-7 | 31-31 | -0.6~0 | 5 | 6 |
Cherries, sweet | 14-21 | 30-32 | -1.1~0 | 5 | 6 |
Cherimoya | 14-28 | 54 | 12 | 10 | 6 |
Coconuts | 25-56 | 32-35 | 0-2 | none | 6 |
Dates | 24-52 | 32 | 0 | 5 | 6 |
Durian | 42-56 | 39 | 4 | 5 | 6 |
Figs | 7-10 | 32 | 0 | 10 | 6 |
Grapefruits (California, Arizona) | 28-42 | 48-60 | 9-16 | 5 | 6 |
Grapefruits (Florida, Texas) | 28-42 | 48-55 | 9-13 | 0-45 | 6 |
Grapefruits (Mexico) | 28-42 | 48-58 | 9-14 | 5 | 6 |
Garpes | 56-180 | 30-32 | -1.1~0 | 5 | 6 |
Guava | 14-21 | 50 | 10 | 10 | 6 |
Jackfruits | 14-45 | 56 | 13 | 20 | 6 |
Kiwi fruit (Chinese gooseberry) | 28-84 | 32 | 0 | 25 | 6 |
Lemons | 30-180 | 38-55 | 3-13 | 20 | 6 |
Limes (persian, Tahiti) | 21-35 | 48-52 | 9-11 | 20 | 6 |
Limes (Mexican, Key) | 10-15 | 52 | 11 | 20 | 6 |
Langsat | 10-15 | 52 | 11 | 5 | 6 |
Lychee | 21-35 | 35 | 2 | 5 | 6 |
Mangoes | 14-25 | 42-55 | 6-13 | 20 | 6 |
Mangosteens | 14-25 | 56 | 13 | 20 | 6 |
Nectarines | 14-28 | 31 | -1 | 20 | 6 |
Olives | 28-42 | 45 | 7 | 20 | 6 |
Ornages (California, Arizona) | 21-56 | 38-45 | 3-7 | 20 | 6 |
Oranges (Florida, Texas) | 56-84 | 32-36 | 0-2 | 20 | 6 |
Papaya | 7-21 | 45-54 | 7-12 | 20 | 6 |
Passion fruits | 14-21 | 54 | 12 | 20 | 6 |
Peaches | 14-28 | 31 | -1 | 20 | 6 |
Pears (Anjou, 20th Century Asian) | 120-180 | 30-31 | 1.1~0.6 | 10 | 6 |
Pears (Bosc, Bartlett) | 60-90 | 30 | -1 | 10 | 6 |
Persimmon (Fuyu) | 35-84 | 50 | 10 | 20 | 6 |
Persimmon | 50-90 | 40 | 5 | 20 | 6 |
Pineapple | 14-36 | 50 | 10 | 5 | 6 |
Plantains | 10-35 | 48-58 | 9-14 | 10 | 6 |
Plums and Prunes | 14-28 | 31 | -1 | 20 | 6 |
Pomegranates | 28-56 | 32-41 | 0-5 | 5 | 6 |
Quinces | 60-90 | 31 | -1 | 20 | 6 |
Rambutan | 7-21 | 54 | 12 | 20 | 6 |
Sapote | 14-21 | 54 | 12 | 20 | 6 |
Tamarillos | 28-42 | 32 | 0 | 10 | 6 |
Tangerines and Mandarin Oranges | 14-28 | 38-40 | 3-4 | 20 | 6 |
Uglifruits | 14-21 | 40 | 4 | none | 6 |
Frozen Vegetables and Fruits | 0 | -18 | none | 6 |
FRESH MEATS |
Beef, Horse, Lamp, Pork, Poultry, veal | 14-28 | 29 | -2 | 6 |
FROZEN MEATS |
Beef, Horse, Lamp, Pork, Poultry, veal | -5 | -21 | none | 9 |
FROZEN FISH |
Fatty (i.e. herring, mackerel) | -10 to -5 | -23 ~ -21 | none | 9 |
Lean | -10 to -5 | -23 ~ -21 | none | 9 |
Shrimp, Scallops | -5 to 0 | -21 ~ -18 | none | 9 |
Crabs, Lobster | -10 to -5 | -23 ~ -21 | none | 9 |
PROCESSED MEATS |
Bacon -slab | 21-28 | 27 | -3 | none | 6 |
Bacon-slice | 27 | -3 | none | 6 |
Bologna, franks | 27 | -3 | none | 6 |
Braunschweigher, liver sausage and liver loaves | 27 | -3 | none | 6 |
Cold cuts, (sliced) :Lebanon bologna, luncheon loaf, picklepimiento loaf | none | 6 |
Dried beef (sliced) | 41 | 5 | none | 6 |
Hams-baked, boiled, ready to eat | 28 | -2 | none | 6 |
Hams-smoked | 27 | -3 | none | 6 |
Port sausage | 27 | -3 | none | 6 |
Sausage (country and Polish) | 27 | -3 | none | 6 |
POULTRY AND EGGS |
Poultry : Fresh, ice-packed | 33 | 1 | none | 6 |
Poultry : Fresh, chilled | 29 | -2 | none | 6 |
Eggs | 180 | 33-38 | 1-3 | none | 6 |
DAIRY PRODUCTS & CHEESE |
Cheese | none | 6 |
Natural (brick, cheddar, Camembert, Neufchatel) | 30-34 | -1 ~ 1 | none | 6 |
Natural (cottage, cream, Limberger, Swiss) | 32-34 | 0-1 | none | 6 |
Process (cottage, cream, Limberger, Swiss) | 38-45 | 3-7 | none | 6 |
Roquefort (natural) | 30-34 | -1 ~ 1 | none | 6 |
Swiss (natural) | 30-34 | -1 ~ 1 | none | 6 |
Cheesse foods | 40-45 | 4 ~ 7 | none | 6 |
BUTTER |
Fresh | 38-42 | 3-6 | none | 6 |
Frozen | -5 | -21 | none | 9 |
Margarine | 35 | 2 | none | 6 |
Ice Cream | -15 | -26 | none | 9 |
MISCELLANEOUS |
Batteries | 45 | 7 | none | 6 |
Candy | 60 | 16 | none | 6 |
Christmas trees | 32 | 0 | none | 6 |
Film/photographic chemicals | 50 | 10 | none | 6 |