Bananas (to store), 65-60

Garlic, 65-70

Grapefruit, 58-60

Mangoes, 70-75

Melons, 60-65

Onions, 65-70

Papayas, 45-55

Potatoes, 65-75

Pumpkins, 55-60

Squash (Winter), 55-60

Sweet Potatoes, 55-60

 

Apples, 32-35

Artichokes, 32-35

Asparagus, 32-35

Avocados, 40-50

Beans, 32-35

Beets, 32-35

Blackberries, 32-35

Blueberries, 33-35

Broccoli, 32-35

Brussels Sprouts, 32-35

Cabbage, 32-35

Cantaloupe, 40-50

Carrots, 32-35

Cauliflower, 32-35

Celery, 32-35

Cherries, 32-35

Corn, 32-35

Cucumbers, 40-50

Eggplant, 32-35

Endive, 32-35

Grapes, 32-35

Greens (Collard, Kale), 32-35

 

Kiwifruit, 32-35

Leeks, 32-35

Lemons, 40-50

Lettuce, 32-35

Mushrooms, 32-35

Nuts, 32-40

Onions (Green), 32-35

Oranges, 40-44

Peaches (ripe), 32-35

Pears, 32-35

Peppers, 40-50

Pineapple, 40-50

Plums/Prunes, 32-35

Radishes, 32-35

Raspberries, 32-35

Romaine, 32-35

Spanish, 32-35

Sprouts, 35-40

Squash (Summer), 40-50

Strawberries, 32

Turnips, 32-35

Watermelon, 32-35

TEMPERATURE

GUIDE

Optimal storage temperature is important to the life and safety of your produce. Use by the following temperature suggestions for your storage needs.

Recommended storage temperatures (50˚ F or below):

Recommended storage temperatures (50˚ F or above):

Download a FREE copy of our Optimal Temperature Guide