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Commodity Maximum Transit Shelf Life ( Days) Recommended Container Temperature Setting Air Vent Open ( % ) Defrost Interval (hrs)
FRESH VEGETABLES AND MELONS  
F C
   
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