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Storage and Handling Practices

Produce Storage and Handling Best Practices

Proper produce storage and handling practices are key to maximizing storage life and maintaining the best quality of harvested fruits and vegetables. We practice these storage and handling procedures to assure that our product is kept in the best condition possible.?

Additional recommendations for maintaining postharvest quality can be found by clicking the photo of each individual produce item below.?

Additional information on storing fresh fruits and vegetables for better taste can be found here.

Tomatoes

Optimal Storage Temperature

55-70 °F

Freezing Point

Mature Green Tomatoes: 31 °F

Ripe Tomatoes: 31.1 °F

Approximate Storage Life
Mature green tomatoes:
1-3 weeks
Ripe tomatoes:
4-7 days

Watermelon

Optimal Storage Temperature

55-70 °F

Chill Point

50 °F

Sensitivity to Ethylene

High sensitivity

Cucumbers

Optimal Storage Temperature

50-55 °F

Freezing Point

31.1 °F

Approximate Storage Life

10-14 days

Bell Peppers

Optimal Storage Temperature

45 °F

Chill Point
Chilling injury will begin to set in after 2 weeks when stored at 41 °F
Approximate Storage Life
3-5 weeks

Avocados

Optimal Storage Temperature
Unripe Avocado: 45-50 °F
Ripe Avocado: 38-45?°F
Chill Point
Unripe Avocado: 45 °F
Ripe Avocado: 36 °F
Sensitivity to Ethylene

High sensitivity

Onions

Optimal Storage Temperature

32-35 °F

Optimal Humidity

65-75%

Sensitivity to Ethylene

Low sensitivity

Squash

Optimal Storage Temperature
Summer squash:
41-50 °F
Winter squash:
50 °F
Freezing Point
Summer squash: 31.1 °F
Winter squash: 30.5 °F
Approximate Storage Life
Summer squash:
1-2 weeks
Winter squash:
1-6 months

Bananas

Optimal Storage Temperature
Green bananas: 62-70 °F
Ripe bananas: 56-60 °F
Chill Point
Green bananas: 56 °F
Ripe bananas: 54 °F
Sensitivity to Ethylene
Green bananas:
High sensitivity
Ripe bananas:
Low sensitivity

1850 Colonial Parkway P.O. Box 337 Norwalk, IA 50211

Wholesale inquiries: 515-981-5111
E-commerce inquiries: 515-953-2863

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