Produce Cooling Data/Method A
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Recommended Pre-Cooling & Method (Page A)
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Storage/Transit
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Relative Humidity (percent)
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Approximate
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Highest
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Acceptable Pre-Cooling Methods
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Temperature
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Storage Life
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Freezing Point
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Commodity
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°C
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°F
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°C
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°F
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Artichokes, globe
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0
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32
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95-100
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2-3 weeks
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-1.1
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29.9
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F, H, I
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Artichokes, Jerusalem
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-0.5
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31-32
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90-95
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4-5 months
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-2.2
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28
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F, H, I
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Asparagus
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0-2
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32-35
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95-100
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2-3 weeks
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-0.6
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30.9
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H
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Beans, dry
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10-Apr
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40-50
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40-50
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6-10 months
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--
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--
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H, F
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Beans, green or snap
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7-Apr
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40-45
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95
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7-10 days
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-0.7
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30.7
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H, F
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Beans, lima
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5-Mar
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37-41
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95
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5-7 days
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-0.6
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31
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H, F
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Bean sprouts
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0
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32
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95-100
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7-9 days
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--
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--
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H
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Beets, bunched
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0
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32
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98-100
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10-14 days
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-0.4
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31.3
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H, I, F
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Beets, topped
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0
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32
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98-100
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4-6 months
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-0.9
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30.3
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H, I
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Broccoli
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0
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32
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95-100
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10-14 days
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-0.6
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30.9
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I, H, F
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Brussels sprouts
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0
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32
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95-100
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3-5 weeks
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-0.8
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30.5
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H, F, I
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Cabbage, early
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0
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32
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98-100
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3-6 weeks
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-0.9
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30.4
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V, F
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Cabbage, late
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0
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32
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98-100
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5-6 months
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-0.9
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30.4
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V, F
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Cabbage, Chinese
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0
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32
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95-100
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2-3 months
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--
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--
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V, F
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Carrots, bunched
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0
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32
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95-100
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2 weeks
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--
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--
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H, I, F
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Carrots, mature
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0
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32
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98-100
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7-9 months
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-1.4
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29.5
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H, I, F
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Carrots, Immature
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0
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32
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98-100
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4-6 weeks
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-1.4
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29.5
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H, I, F
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Cassava
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0-5
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32-41
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85-90
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1-2 months
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--
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--
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H, I, F
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Cauliflower
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0
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32
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95-98
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3-4 weeks
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-0.8
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30.6
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F, V
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Celeriac
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0
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32
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97-99
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6-8 months
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-0.9
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30.3
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H, WV, V
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Celery
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0
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32
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98-100
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2-3 months
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-0.5
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31.1
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H,WV, V
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Chard
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0
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32
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95-100
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10-14 days
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--
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--
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WV, R, F
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Chicory, witloof
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0
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32
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95-100
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2-4 weeks
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--
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--
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F
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Collards
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0
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32
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95-100
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10-14 days
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-0.8
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30.6
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WV, F, R
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Corn, sweet
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0
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32
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95-98
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5-8 days
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-0.6
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30.9
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H, I, V, F
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Cucumbers
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13-Oct
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50-55
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95
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10-14 days
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-0.5
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31.1
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F, R
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Eggplants
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12-Aug
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46-54
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90-95
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1 week
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-0.8
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30.6
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F, R
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Endive and escarole
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0
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32
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95-100
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2-3 weeks
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-0.1
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31.9
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WV, F, H
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Garlic
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0
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32
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65-70
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6-7 months
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-0.8
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30.5
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R, F
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Ginger
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13
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55
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65
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6 months
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--
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--
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F
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Greens, leafy
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0
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32
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95-100
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10-14 days
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--
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--
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WV, H, F
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Horseradish
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-1
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30-32
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98-100
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10-12 months
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-1.8
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28.7
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H, I
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Jicama
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13-18
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55-65
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65-70
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1-2 months
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--
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--
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H, I
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Kale
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0
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32
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95-100
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2-3 weeks
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-0.5
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31.1
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WV, F
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Kohlrabi
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0
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32
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98-100
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2-3 months
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-1
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30.2
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Leeks
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0
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32
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95-100
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2-3 months
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-0.7
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30.7
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I, H
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Lettuce
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0
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32
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98-100
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2-3 weeks
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-0.2
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31.7
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WV, V, F
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Acceptable Cooling Methods:
H = Hydro Cooling I = Ice F = Forced Air Cooling
V = Vacuum Cooling WV = Wet Vacuum R = Room Cool
(Please continue page B and C.) |
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