Recommended Maximum Transit Shelf Life & Container Temperature Setting

Commodity Max. Transit Shelf Life (Days) Recommended Container Temperature Setting Air Vent Open (%) Defrost Interval (hrs) FRESH VEGETABLE AND MELONS F C Artichokes, globe 15-20 32 0 10 3 Asparagus 100-150 32 0 5 3 Beans, lima 7-10 32-39 0 5 3 Beans,snap or green 7-10 32 0 20 3 Beets, bunch 10-14 32 0 5 3 Beets, roots 90-150 32 0 50 3 Broccoli 10-14 32-39 0-4 20 3 Brussels sprouts 17-25 32-39 0-4 20 3 Cabbage, Chinese 30-60 32-39 0-4 5 3 Cabbage, green, red, savory 90-180 32 0 20 3 Cantaloupes 10-14 38-40 3-4 20 6 Carrots, topped 28-180 32 0 5 3 Casaba melons 21-28 50 10 20 3 Cassava 14-21 56 14 none 3 Cauliflower 20-30 32 0 20 3 Celeriac 180-240 32 0 5 3 Celery 14-28 32-39 0-4 20 3 Chard 10-14 32 0 20 3 Chayotes 8-10 45 7 5 3 Chicory 114-28 32 0 20 3 Collards 10-14 32 0 20 3 Corn, sweet 4-6 32 0 5 3 Crenshaw melons 14-21 50 10 20 3 Cucumbers 10-14 54-61 12-16 20 3 Dasheen or taro 42-140 56 13 none 3 Eggplant 10-14 50 10 5 3 Endive (escarole) 10-17 32 0 10 3 Garlic 90-210 28.5-32 -2-0 5 3 Ginger 90-180 56 13 5 6 Greens, leafy 10-14 32 0 20 6 Honey melons (untreated) 21-28 45-50 7-10 20 6 Honey melons (C2 H4 treated) 21-28 41 5 5 6 Horseradish 300-350 32 0 none 6 Kohlrabi 25-30 32 0 10 6 Leeks, green 30-60 32 0 5 6 Lettuce 10-17 32-39 0-4 10 6 Mushrooms 4-10 32 0 5 6 Okra 7-10 50 10 10 6 Onions, dry 3-180 32-39 0-4 10 6 Onions, green 7-10 32 0 10 6 Parsley 30-60 32 0 20 6 Parsnips 60-120 32-39 0-4 none 6 Peas 7-10 32-39 0-4 20 6 Peppers, bell (sweet) 12-18 45-50 7-10 10 6 Peppers, chili 14-21 45-50 7-10 10 6 Persians melons 14-21 50 10 20 6 Potatoes, processing 56-175 50-65 10-18 10 6 Potatoes, seed 84-175 36-40 2-4 10 6 Pumpkins 60-90 46-54 8-12 none 6 Radishes 10-17 32-39 0-4 5 6 Rhubarb 14-21 32-39 0-4 5 6 Rutabagas 60-120 32 0 5 6 Salsify 60-120 32 0 5 6 Spinach 5-10 32 0 20 6 Squash, soft-skin (summer) 7-14 45-50 7-10 10 6 Squash, hard-skin (winter) 84-150 50-55 10-13 none 6 Sweet potatoes 90-180 56 13 none 6 Temarinds 21-28 45 7 5 6 Tomatoes, mature green/breaker 21-28 54-58 12-14 20 6 Tomatoes, turning/light pink 7-14 50 10 20 6 Turnips, roots 60-120 32 0 5 6 Turnips, green 10-14 32 0 5 6 Water chestnuts 100-128 40-45 4-7 5 6 Watercress 4-7 32 0 20 5 Watermelons 14-21 50 10 none 5 Yams 50-115 56-60 13-16 none 5 Yucca 10-14 50 10 none 5

Fresh Fruits Acerola 50-58 32 0 5 6 Apples 90-240 32-39 0-4 5 6 Apricots 7-14 31 -1 10 6 Avocados 14-28 40-50 4-10 10 6 Bananas 7-28 57 14 10 6 Berries           Blackberry 2-3 31 -1 5 6 Blueberry 10-18 31 -1 5 6 Cranberry 60-120 36-40 2-4 5 6 Currants 7-14 31 1 5 6 Dewberry 2-3 31 -1 5 6 Elderberry 5-14 31 -1 5 6 Gooseberry 14-28 31 -1 5 6 Loganberry 2-3 31 -1 5 6 Raspberry 2-3 31 -1 5 6 Strawberry 5-10 31 -1 10 6 Breadfruit 14-40 56 13 20 6 Chaimito 20-25 38 3 5 6 Cherries,sour 3-7 31-31 -0.6-0 5 6 Cherries, sweet 14-21 30-32 -1.1-0 5 6 Cherimoya 14-28 54 12 10 6 Coconuts 25-56 32-35 0-2 none 6 Dates 24-52 32 0 5 6 Durian 42-56 9 4 5 6 Figs 7-10 32 0 10 6 Grapefruit (California, Arizona) 28-42 48-60 9-16 5 6 Grapefruit (Florida, Texas) 28-42 48-60 9-13 0-45 6 Grapefruit (Mexico) 28-42 48-58 9-14 5 6 Grapes 56-180 30-32 -1.1-0 5 6 Guava 14-21 50 10 10 6 Jackfruit 14-45 56 13 20 6 Kiwi fruit (Chinese gooseberry) 28-84 32 0 25 6 Lemons 30-180 38-56 3-13 20 6 Limes (Persian, Tahiti) 21-35 48-52 9-11 20 6 Limes (Mexican, Key) 10-15 52 11 20 6 Langsat 10-15 52 11 5 6 Lychee 21-35 35 2 5 6 Mangoes 14-25 42-55 6-13 20 6 Mangosteens 14-25 56 13 20 6 Nectarines 14-28 31 -1 20 6 Olives 28-42 45 7 20 6 Oranges (California, Arizona) 20-56 38-45 3-7 20 6 Oranges (Florida, Texas) 56-84 32-36 0-2 20 6 Papaya 7-21 45-54 7-12 20 6 Passion fruit 14-21 54 12 20 6 Peaches 14-28 31 -1 20 6 Pears (Anjou, 20th Century Asian) 120-180 30-31 1.1-0.6 10 6 Pears (Bosc, Bartlett) 60-90 30 -1 10 6 Persimmon (Fuyu) 335-84 50 10 20 6 Persimmon (Hachiya) 50-90 41 5 20 6 Pineapple 14-36 50 10 5 6 Plantaints 10-35 48-58 9-14 10 6 Plums and Prunes 14-28 31 -1 20 6 Pomegranates 28-56 32-41 0-5 5 6 Quinces 60-90 31 -1 20 6 Rambutan 7-21 54 12 20 6 Sapote 14-21 54 12 20 6 Tamarillos 28-42 32 0 10 6 Tangerines and Mandarin Oranges 14-28 38-40 3-4 20 6 Uglifruit 14-21 40 4 none 6 Frozen Vegetables and Fruits   0 -18 none 6

Fresh Meats Beef, Horse, Lamp, Pork, Poultry, veal 14-28 29 -2     Frozen Meats Beef,Horse,Lamp, Pork, Poultry,veal   -5 -21 none 9 Frozen Fish fatty (l.e., herring, mackerel) . -10 to -5 -23 ~ -21 none 9 Lean   -10 to -5 -23 ~ -21 none 9 Shrimp, Scallops   -5 to -0 -23 ~ -18 none 9 Crab, Lobster   -10 to -5 -23 ~ -21 none 9 Processed Meats Bacon-slab 21-28 27 -3 none -slice   27 -3 none 6 Bologna, franks   27 -3 none 6 Braunschweigher, liver sausage, and liver loaves   27 -3 none 6 Cold cuts, (sliced) : Lebanon bologna, luncheon loaf, picklepimiento loaf           Dried beef (sliced)   41 5 none 6 Hams-baked, boiled, ready to eat   28 -2 none 6 Hams-smoked   27 -3 none 6 Port sausage   27 -3 none 6 Sausage (country and Polish)   27 -3 none 6 Poultry and Eggs Poultry : Fresh, ice-packed   33 1 none 6 Poultry : Fresh, chilled   29 -2 none 6 Eggs 180 33-38 1-3 none 6 Diary Products and Cheese CHEESE           Natural (brick cheddar, Camembert, Neufchatel)   30-34 -1~1 none 6 Natural (cottage, cream, Limberger, Swiss)   32-34 0~1 none 6 Process (American, brick, Limberger, Swiss)   38-45 3~7 none 6 Roquefort (natural)   30-34 -1~1 none 6 Swiss (natural)   30-34 -1~1 none 6 Cheeses foods   40-45 4~7 none 6 BUTTER           Fresh   38-42 3~6 none 6 Frozen   -5 -21 none 6 Margarine   35 2 none 6 Ice creams   -15 -26 none 9 Miscellaneous Batteries   45 7 none 6 Candy   60 16 none 6 Christmas trees   32 0 none 6 Film/photographic chemical   50 10 none 6