Freshly Harvested Summer Broccoli

Post-Harvest Storage of SUMMER PRODUCE

Reference Chart for Freshly-Harvested Vegetables

Keep Your Summer Harvest at Peak Eating Quality

Once harvested, crops can quickly deteriorate in the summer heat. Whether you bring your vegetables to your own table or to market, you'll want to cool them quickly and store them so they retain good appearance, flavor, and nutrient profile. We developed this chart to be used as a quick guide to cooling options, temperature ranges, relative humidity, and approximate length of time vegetables can be held.

Note that these figures are approximate, and the methods are simply those in general common use in the US during warmer months of the year. There is no single right way to handle the harvest of a particular crop, so you will want to adjust your practices to the conditions at hand. The many variables to consider include quantity, size, and maturity of crop; the scale of your operation; time, labor, and equipment resources; microclimate; conditions at harvest and time of day; whether or not you plan to transport your produce; and how long you expect the particular crop will be stored before it is enjoyed.

Also keep in mind, that just as the sun, wind, and heat of the field or greenhouse can quickly damage a fresh crop, so too can chilling injury occur at temperatures below optimum storage temperatures — even, in some cases, 10–20°F above freezing. In addition, both heat damage and chilling damage are cumulative.

Cooling & Storage Chart • Summer Vegetable Crops
CROP Type Preferred Cooling Method
Click for Key key
Optimum Temperature (T) Freezing/ Chilling Damage T * Relative Humidity Storage Potential
Artichoke Globe RC
FAC
32°F / 0°C 30–31°F / -1.1 – -0.6°C 95% 14–21 days
Asparagus HY 32–36°F / 0–2.2°C 30.9°F / -0.6°C 95–100% 14 days
Beans Bush, Pole, Snap FAC 40–45°F / 4.4–7.2°C 31°F / -0.6°C 90% 7–10 days
Lima / Butterbeans, Fava HY preferred; FAC alternative 37–41°F / 2.8–5°C 31°F / -0.6°C 95% 5–7 days
Beets Baby, Greens

For mature beets, see Fall–Winter Storage-Crop Chart
FAC, HY, IC 32°F / 0°C 30–31°F / -1.1 – -0.6°C 95–98% 7–10 days
Broccoli Head, Leaf, Raab, Sprouting HY, IC 32°F / 0°C 31°F / -0.6°C 95–98% 10–14 days
Brussels
Sprouts
See Fall–Winter Storage-Crop Chart
Cabbage Fresh-Market / Early & Main Season Varieties; Chinese Cabbage

For storage varieties, see Fall–Winter Storage-Crop Chart
RC, FAC 32°F / 0°C 30&degF / -1.1&degC 95–98% 10–90 days
Carrots Early & Main Crop Varieties

For longer-term storage varieties, see Fall–Winter Storage-Crop Chart
RC, HY 32°F / 0°C 30°F / -1.1°C 95% 28 days
Cardoon HY 32°F / 0°C 31°F / -0.6°C 98–100% 14–21 days
Cauliflower HY 32°F / 0°C 30–31°F / -1.1 – -0.6°C 95–98% 14–21 days
Celery Stalk

For celeriac/celery root, see Fall–Winter Storage-Crop Chart
HY 32°F / 0°C 31°F / -0.6°C 98–100% 30–60 days
Chicory Endive, Escarole, Radicchio, Italian Dandelion HY, IC 32°F / 0°C 30°F / -1.1°C 95–100% 14–28 days
Collards RC, HY, IC 32°F / 0°C 30°F / -1.1°C 95% 7–14 days
Cucumbers FAC, HY 45–50°F / 7.2–10°C 31.1°F / -0.5°C 90% 14 days
Eggplant RC, FAC 50–54°F / 10–12°C 30.6°F / -0.8°C 90–95% 7–10 days
Fennel Bulb RC, HY 32°F / 0°C 30–31°F / -1.1 – -0.6°C 95% 21–28 days
Greens,
Leafy
Arugula, Asian Greens, Mustard Greens, Pac Choi, Sorrel, Specialty Greens HY, IC 32°F / 0°C 30°F / -1.1°C 95–100% 7–21 days
Kale HY, IC 32°F / 0°C 30°F / -1.1°C 95–100% 14–21 days
Kohlrabi Fresh Eating

For storage kohlrabi, see Fall–Winter Storage-Crop Chart
RC, HY, IC 32°F / 0°C 30.2°F / -1°C 90–100% 60–90 days
Leeks See Fall–Winter Storage-Crop Chart
Lettuce HY, IC (except Romaine) 32°F / 0°C 30°F / -1.1°C 95–100% 7–21 days
Melons,
Cucumis
melo


See also Melon Growing Guide
Netted FAC, HY, IC 36–41°F / 2.2–5°C Risk of chilling injury below 35.6°F / 2°C 85–95% 5–12 days
Smooth-skinned RC 45–50°F / 7.2–10°C Risk of chilling injury below 45°F / 7.2°C 10–14 days
Okra FAC, HY 45–50°F / 7.2–10°C 28.7°F / -1.8°C 95–100% 7–10 days
Onions

For longer-term storage varieties, see Fall–Winter Storage-Crop Chart
Bunching/Green, Mini, Specialty HY, IC 32°F / 0°C 30–31°F / -1.1 – -0.6°C 95–100% 21–28 days
Peas,
in pod
Snow, Shelling HY, IC 32°F / 0°C 30.9°F / -0.6°C 95–98% 5–10 days
Snap HY preferred; FAC alternative
Peppers FAC, RC 45–50&degF / 7.2–10°C 31°F / -0.6°C 90–95% 14–21 days
Potatoes See Fall–Winter Storage-Crop Chart
Radishes HY 32°F / 0°C 30.5°F / -0.8°C 95–100% Small:
7–14 days with tops;
21–28 days topped.
Large (eg, Daikon):
42–70 days
Spinach HY, IC 32°F / 0°C 31.5°F / -0.3°C 95–100% 10–14 days
Squash Summer (soft rind)

For winter varieties (hard rind), see Fall–Winter Storage-Crop Chart
RC, FAC 41–50°F / 5–10°C 31.1°F / -0.5°C 95% 7–10 days
Sweet Corn HY, IC 32°F / 0°C 31°F / -0.6°C 95–98% Standard:
5–7 days; Super Sweet:
8–12 days
Swiss Chard HY or FAC preferred; RC alternative 32°F / 0°C 15–20°F / -9.4 – -6.7°C 95–98% 7–14 days
Tomatoes RC, FAC For ripening: 68°F / 20°C
For storage: 45–60°F / 7.2–15.6°C
30.5–31.1°F / -0.8 – -0.5°C 90–95% 4–7 days
Turnips Summer HY, IC 32°F / 0°C 30°F / -1.1°C (roots) 95% 10–14 days with tops
Watermelon
Citrullus
lanatus
var. lanatus
HY, IC 45–50°F / 7.2–10°C Risk of chilling injury below 45°F / 7.2°C 85–95% 14–21 days

* Significant chilling damage can occur 10–20°F above freezing.

RC = Room Cooling

The process of removing heat from freshly harvested produce within a closed space fitted with a mechanical cooling system, such as air conditioning.

FAC = Forced-air Cooling

Using pressure/fans to pull refrigerated air through freshly harvested produce to remove heat.

HY = Hydrocooling

The process of removing heat from freshly harvested produce by bathing it in ice water.

IC = Icing

The use of ice for cooling, either by package icing or by bulk application to the top of a load.
Vegetable Chart Index