Treated properly, fresh produce maintains its quality and appearance from harvest to consumption. While transportation takes only a few days in produce shelf life that can be as long as a month or more, handling during transit plays a critical role in allowing optimum product life. For instance, allowing some stone fruit to warm up 30% above the recommended transit and storage temperature can cut shelf life by half. Allowing ethylene-sensitive produce to come into contact with fruit or vegetables that produce high volumes of ethylene as they ripen accelerates ripening of the sensitive produce, cutting its potential shelf life.
Plant tissue begins losing moisture immediately after harvest, especially through cut surfaces. Maintaining high humidity levels during transit helps slow this process. Unfortunately, the heating and cooling inherent in the normal refrigeration cycle accelerates this process. Refrigeration unit manufacturers have made great strides in recent years to reduce temperature variation and slow the amount of moisture pulled from produce during transit. Humidity control can be enhanced by topping loads with a shallow layer of ice where appropriate.
Product | Transit Temp Temp F | Freezing Temp F | Humidity % | Ethylene Production/Sensitivity | Ice Yes/No | A | Apples | 32-36 | 30 | 90-95 | Very High/High | No |
Apricots | 32 | 30.1 | 90-95 | Medium/High | No |
Artichokes | 33-38 | 29.9 | 95-100 | Very Low/Low | Yes |
Asparagus, green | 32-35 | 30.9 | 95-100 | Very Low/Medium | No |
Asparagus, white | 32-36 | — | 95-100 | — | No |
Avocados | 40 | 31.5 | 85 | High/High | No |
B | Bananas | 56-58 | 30.6 | 90-95 | Medium/High | No |
Beans, green | 40-45 | 30.7 | 95 | Low/Medium | No |
Beans, haricot | 40-45 | — | 95 | — | No |
Beans, lima | 37-41 | 31 | 95 | Low/Medium | No |
Beets | 32 | 30.3 | 98-100 | Very Low/Low | Yes |
Blackberries | 32 | 30.5 | 90-95 | Low/Low | No |
Blueberries | 31-32 | 29.7 | 90-95 | Low/Low | No |
Broccoli | 32 | 30.9 | 95-100 | Very Low/High | Yes |
Brussels sprouts | 32 | 30.5 | 95-100 | Very Low/High | Yes |
C | Cabbage, green | 32 | 30.4 | 98-100 | Very Low/High | Yes |
Cabbage, Chinese | 32 | — | 95-100 | — | Yes |
Cabbage, red | 32 | 30.4 | 90-95 | Very Low/High | Yes |
Carrots, w/greens | 32 | 29.5 | 98-100 | Very Low/High | Yes |
Cauliflower | 32 | 30.6 | 90-98 | Very Low/High | No |
Celery | 34-36 | 31.1 | 85-90 | Very Low/Medium | Yes |
Celery root | 33-35 | — | 95-100 | — | Yes |
Cherries | 32 | 28.8 | 90-95 | — | No |
Chicory | 33-35 | — | 95-100 | — | — |
Clementines | 38-40 | — | 90-95 | — | No |
Coconut, fresh | 32-35 | 30.4 | — | Low/High | No |
Corn, sweet | 34-38 | 30.9 | 85-90 | — | Yes |
Cranberries | 38-40 | 30.4 | 90-95 | Low/Low | No |
Cucumbers | 45-50 | 31.1 | 90-95 | Low/High | No |
Cucumbers, seedless | 50-55 | — | 85-90 | — | No |
E | Eggplant | 46-54 | 30.6 | 90-95 | Low/Medium | No |
Eggplant, Japanese | 46-54 | — | 90-95 | — | No |
Endive, Belgian | 36-38 | — | 95-98 | Very Low/Medium | No |
Endive, curly | 32 | 31.9 | 90-95 | Very Low/Medium | Yes |
F | Fennel | 32 | — | 90-95 | — | — |
Figs | 34 | — | 85-90 | Medium/Low | No |
G | Garlic | 32-34 | 30.5 | 65-75 | Very Low/Low | No |
Grapes | 32 | 29.7 | 85 | Very Low/Low | No |
Grapefruit, AZ, CA | 50-55 | 30 | 85-90 | Very Low/Medium | No |
Grapefruit, FL, TX | 50-60 | 30 | 85-90 | Very Low/Medium | No |
K | Kale | 34-36 | — | 95-100 | Very Low/Medium | Yes |
Kiwifruit | 32 | 29 | 90-95 | Low/High | No |
Kohlrabi | 34-36 | — | 95-100 | Very Low/Low | Yes |
Kumquats | 40 | — | 90-95 | — | No |
L | Leeks | 32 | 30.7 | 95-100 | Very Low/Medium | Yes |
Lemons | 45-48 | 29.2 | 85-90 | — | No |
Lettuce, Boston | 32 | — | 90-95 | Low/Medium | Yes |
Lettuce, iceberg | 34-36 | 31.7 | 98-100 | Very Low/High | Yes |
Lettuce, romaine | 32 | 31.7 | 95 | — | Yes |
Limes | 55 | 29.1 | 85-90 | — | No |
M | Mangoes | 55 | 30.3 | 85-90 | Medium/Medium | No |
Melons, bitter | 53-55 | — | 85-90 | Low/Medium | No |
Melons, cantaloupe | 35-40 | 29.9 | 90 | High/Medium | No |
Melons, honeydew | 45-50 | 30.5 | 90-95 | — | No |
Melons, mixed | 50 | 30.5 | 90-95 | — | No |
Melons, pepino | 40-42 | — | 85-90 | Low/Medium | No |
Melons, water | 50-60 | 31.3 | 90 | Very Low/High | No |
Mushrooms | 34-38 | 30.4 | 85-90 | — | No |
N | Nectarines | 31-32 | 30.4 | 90-95 | Medium/High | No |
O | Okra | 43-45 | 28.7 | 85-95 | Low/Medium | No |
Onions, dry | 32 | 30.6 | 65-70 | Very Low/Low | No |
Onions, green | 32 | 30.4 | 95-100 | Low/High | Yes |
Oranges, AZ | 32-48 | 30.6 | 85-90 | Very Low/Medium | No |
Oranges, CA | 45-48 | 30.6 | 85-90 | Very Low/Medium | No |
Oranges, FL | 32-34 | 30.6 | 85-90 | Very Low/Medium | No |
Oranges, TX | 32-48 | 30.6 | 85-90 | Very Low/Medium | No |
Oranges, blood | 40-44 | — | 90-95 | — | No |
P | Papayas | 50-55 | — | 85-90 | — | No |
Parsley | 32 | — | 95-100 | — | Yes |
Parsnips | 33-35 | — | 95-100 | — | Yes |
Passion fruit | 45-54 | — | 85-95 | Very Low/High | No |
Peaches | 32 | 30.4 | 90-95 | High/High | No |
Pears | 32 | 29.2 | 90-95 | High/High | No |
Peas, green | 32-35 | 30.9 | 85-95 | Very Low/Medium | Yes |
Peppers, bell | 45-50 | 30.7 | 85-90 | Low/Low | No |
Peppers, chili | 38-44 | 30.7 | 60-70 | Low/Medium | No |
Persimmons | 40-45 | — | 90-95 | Low/High | — |
Pineapple, green | 50-55 | 30 | 85-90 | — | No |
Pineapple, ripe | 45 | 30 | 85-90 | Low/Low | No |
Plantains | 54-58 | — | 85-90 | Low/High | No |
Plums | 32 | 30.5 | 90-95 | Medium/High | No |
Pomegranates | 41 | — | 90-95 | — | No |
Potatoes | 45-50 | 30.9 | 90 | Very Low/Medium | No |
Potatoes, new | 45-50 | 30.9 | 90 | Very Low/Medium | No |
Pummelos | 45-48 | — | 85-90 | — | No |
Pumpkins | 50-60 | 30.5 | 50-75 | Low/Medium | No |
Q | Quince | 31-32 | — | 90 | — | No |
R | Radicchio | 32-34 | — | 95-100 | — | No |
Radishes | 32 | 30.7 | 95-100 | Very Low/Low | Yes |
Raspberries, black | 32 | 30 | 90-95 | Low/Low | No |
Raspberries, red | 32 | 30.9 | 90-95 | Low/Low | No |
Rhubarb | 33-35 | — | 95-100 | Very Low/Low | No |
Rutaba gas | 32 | — | 98-100 | — | No |
S | Satsumas | 37-39 | — | 85-90 | High/High | No |
Shallots | 32 | — | 95-100 | Low/Low | Yes |
Spinach | 32 | 31.5 | 95-100 | Very Low/High | Yes |
Squash, hard | 50-55 | 30.5 | 70-75 | Low/Medium | No |
Squash, soft | 41-50 | 31.1 | 95 | Low/Medium | No |
Squash, zucchini | 45-50 | — | 90-95 | Very Low/Low | No |
Strawberries | 32 | 30.6 | 90.95 | Low/Low | No |
Sweet potatoes | 55-60 | — | 85-90 | Low/Low | No |
T | Tangerines | 40 | 30.1 | 90-95 | Very Low/Medium | No |
Tomatoes, green | 62-68 | — | 85-88 | Very Low/High | No |
Tomatoes, pink | 62-68 | — | 85-88 | High/Low | No |
Tomatillos | 55-60 | — | 85-90 | Very Low/Medium | No |
Turnips | 32 | — | 85-90 | Very Low/Low | No |
W | Watercress | 33-35 | — | 95-100 | Very Low/High | Yes |
Source: US Department of Agriculture |
In general, shippers and receivers know their products well and take appropriate measures to maintain the best possible transportation environment. Drivers with long experience with produce usually are expert as well. However, truckload fleets have a constant need for new drivers, some of whom may be unfamiliar with proper handling of fresh produce. The following table provides a quick guide to proper temperature requirements, icing options, and sensitivity to ripening gases. Copy it, and make it available to drivers as part of their standard paperwork.