Harvesting, Post-Harvest Handling & Storage
Summer-Harvest Broccoli on Ice

CHART • Cold Storage Recommendations for Vegetable Crops

Once harvested, crops can quickly deteriorate in the summer heat; you'll want to cool and store them quickly so they retain their appearance, flavor, and nutrient profile. Use this chart as a quick reference to cooling methods, 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; adjust your practices to the conditions at hand. 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. Furthermore, both heat damage and chilling damage are cumulative.

Top ˆ

Cooling Methods

  • Room Cooling (RC): The process of removing heat from freshly harvested produce within a closed space fitted with a mechanical cooling system, such as air conditioning.
  • Forced-air Cooling (FAC): Using pressure/fans to pull refrigerated air through freshly harvested produce to remove heat.
  • Hydrocooling (HY): The process of removing heat from freshly harvested produce by bathing it in ice water.
  • Icing (IC): The use of ice for cooling, either by package icing or by bulk application to the top of a load.
Cooling & Storage Chart for Summer Vegetable Crops
Crop Type Preferred Cooling Method Optimum Temperature (T) Freezing/ Chilling Damage Temperature* 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 Varieties FAC 40–45°F  (4.4–7.2°C) 31°F  (-0.6°C) 90% 7–10 days
Beans Lima/Butterbeans & Fava Varieties HY preferred; FAC alternative 37–41°F  (2.8–5°C) 31°F  (-0.6°C) 95% 5–7 days
Beets Baby Beets & Greens

For Full-Size Varieties, 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 Standard, Leaf, Raab, & Sprouting Varieties 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, & Chinese Cabbage Varieties

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

For 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 Varieties 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 Varieties, 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)   95–100% 7–21 days
Melons,
Cucumis
melo		 Netted Varieties 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
Melons,
Cucumis
melo		 Smooth-skinned Varieties RC 45–50°F  (7.2–10°C) Risk of chilling injury below 45°F  (7.2°C) 85–95% 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
 Bunching/Green, Mini & Specialty Varieties

For Storage Varieties, see Fall–Winter Storage-Crop Chart		 HY, IC 32°F  (0°C) 30–31°F  (-1.1 – -0.6°C) 95–100% 21–28 days
Peas Snow & Shelling Varieties HY, IC 32°F  (0°C) 30.9°F  (-0.6°C) 95–98% 5–10 days
Peas Snap HY preferred; FAC alternative 32°F  (0°C) 30.9°F  (-0.6°C) 95–98% 5–10 days
Peppers   FAC, RC 45–50°F  (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 Varieties 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

*For some crops, significant chilling damage can occur 10–20°F above freezing.

Top ˆ

Learn More

To learn more, we encourage you to take advantage of the abundant resources published by Johnny's and local and regional educational organizations.

Additional Resources from Johnny's

References & Further Reading

Top ˆ