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In a previous post, we talked about the importance of consistent cooling on fresh produce items because of the impact temperature has on shelf life and quality as soon as produce is cut in the field. Just as a reminder, the rule of thumb is this:
Depending on the product, for every 30 minutes temps are above 40 degrees Fahrenheit, a day of shelf life is lost!
Let’s look at that one phrase, depending on the product. That indicates that not all produce is the same or has the same cooling needs! Here is your guide to the different types of produce and their ideal temperature ranges.

Back of the Cooler (34 to 40 Degrees F)

For the Operator

This includes all the produce that is most sensitive to temperature variation. This will be most of your leafy and tender greens, wet veg, fresh herbs, broccoli and cauliflower, and berries.

• Iceberg Lettuce
• Romaine Lettuce
• Other Lettuce
• Spinach
• Spring Mix
• Other Tender Greens
• Broccoli
• Cauliflower
• Cabbage
• Carrot, topped
• Beets, topped
• Peas
• Radish, topped and bunched
• Fresh Herbs (Cilantro, parsley, fennel, etc.)

Warmer Part of the Cooler or Separate Area (45 to 50 Degrees F)

These produce items are a little less sensitive to temperature, although temperature is still an important consideration for their quality and shelf-life! These items can be store more in the front of your coolers because the temperature fluctuation with doors opening and closing has less of an impact. Again, they still need to be kept in their temperature range, but there is more wiggle room than their more sensitive counter-parts.

• Bell Peppers
• Sweet Peppers
• Beans
• Melons
• Squash
• Tomatoes

Dry Storage (60 to 70 Degrees F)

The USDA recommends storage of items like bananas, potatoes, and onions (whole and not value ad) to be placed in dry storage, meaning no refrigeration. Of course, this still means to store these items in a cool, dry space, but they do not need to be placed in a cooler. See our reference list for more information from the USDA.

• Bananas
• Sweet Potatoes
• Potatoes
• Dry Onions

Fresh Cut Produce (34 Degrees F – 40 Degrees F)

With our lists of produce items and their ideal cooling temperature ranges, there is one big factor that changes all the rules, if your produce is value-add, or is cut, trimmed, or prepared post-harvest. Even though whole onions or potatoes are placed in dry storage and not hauled on refrigerated trucks, cut onion and potato now requires extra care and consideration of produce in the 34-40 degree range!

Be sure to check out these other resources from Cornell and the USDA on best practice with produce storage. As always, be sure to reach out to our team if you have any questions on your produce storage! We have additional resources that we are happy to provide, because in the end, it’s all about making sure everyone knows how to keep their produce safe and at peak freshness!

Other Resources

https://www.fns.usda.gov/fs/produce-safety/storage
https://rvpadmin.cce.cornell.edu/uploads/doc_500.pdf