Commodity tables: fruits and vegetables

CommodityRecommendedtemperaturesetting°CRecommended temperature setting°FAppproximateshelf lifeDaysWarmestfreezingpoint°CWarmestfreezingpoint°FEthyleneproductionrateSensitivitytoethylene

Apple -1 to +4 +30.2 to +39.2 40-240 -1.5 +29.3 Very High High

Apricot -0.5 +31.1 7-14 -1.1 +30.0 High High

Asparagus +2 +35.6 14-21 -0.6 +30.9 Very Low Medium

Aubergine +10 +50.0 10-14 -0.8 +30.6 Low Low

Avocado +4 to +13 +39.2 to +55.4 14-56 -0.3 +31.5 High High

Banana +13.5 +56.3 7-28 -0.8 +30.6 Medium High

Bean - green +7 +44.6 10-14 -0.7 +30.7 Low Medium

Beansprout 0 +32.0 49-63 -0.4 +31.3

Belgian Endive +2 +35.6 14-28 -0.1 +31.8 Very Low Medium

Black Radish 0 +32.0 60-120 -0.7 +30.7 Low None

Blackberry -0.5 +31.1 2-3 -0.8 +30.6 Low Low

Breadfruit +13 +55.4 14-40 Medium Medium

Broccoli 0 +32.0 10-14 -0.6 +30.9 Very Low High

Cabbage 0 +32.0 90-180 -0.9 +30.4 Very Low High

Cantaloupe +4 +39.2 10-14 -1.2 +29.8 High Medium

Carambola +8 +46.4 21-28 Low Low

Casaba Melon +10 +50.0 21-28 -1.1 +30.0 Low Low

Cassava Root 0 to +5 +32.0 to +41.0 20-24 Very Low Low

Cauliflower 0 +32.0 20-30 -0.8 +30.6 Very Low High

Celery 0 +32.0 14-28 -0.5 +31.1 Very Low Medium

Cherry - sweet -1 +30.2 14-21 -1.8 +28.8 Very Low Low

Chicory 0 +32.0 14-28 Very Low High

Chilli Pepper +8 +46.4 14-21 -0.7 +30.7 Low Low

Chinese Cabbage 0 +32.0 60-90 Very Low Medium

Clementine +4 +39.2 14-28 -0.1 +31.8 Low None

Coconut 0 +32.0 30-60 -0.9 +30.4 Low Low

Corn (Sweet) 0 +32.0 4-6 -0.6 +30.9 Very Low Low

Courgette +7 +44.6 14-21 -0.5 +31.1 Low Medium

Cranberry +2 +35.6 60-120 -0.9 +30.4 Low Low

Crenshaw Melon +10 +50.0 21-28 -1.1 +30.0 Medium High

Cucumber +10 +50.0 10-14 -0.5 +31.1 Low High

Date 0 +32.0 165-365 -15.7 +3.7 Very Low Low

Durian +4 +39.2 42-56

Endive 0 +32.0 14-21 -0.1 +31.8 Very Low Medium

Fig 0 +32.0 7-10 -2.4 +27.7 Medium Low

Garlic 0 +32.0 140-210 -0.8 +30.6 Very Low Low

Ginger +13 +55.4 90-180 Very Low Low

Grape 0 +32.0 56-180 -2.2 +28.0 Very Low Low

Grapefruit +13 +55.4 28-42 -1.1 +30.0 Very Low Medium

Haricot Vert +4 +39.2 7-10

Honeydew Melon +10 +50.0 21-28 -1.0 +30.2 Medium High

Horse Radish 0 +32.0 300-350 -1.8 +28.8 Very Low Low

Kiwano +10 +50.0 180

Kiwi 0 +32.0 28-84 -0.9 +30.4 Low High

Kohlrabi 0 +32.0 25-30 -1.0 +30.2 Very Low Low

Lemon +12 +53.6 30-180 -1.4 +29.5 Very Low Medium

Lettuce 0 +32.0 8-12 -0.2 +31.6 Low Medium

Lime +12 +53.6 21-35 -1.6 +29.1 Very Low Medium

Logan +1.5 +34.7 21-35 -0.5 +31.1

Loquat 0 +32.0 14-21 -0.9 +30.4

Lychee +1 +33.8 21-45 -0.5 +31.1 Medium Medium

Mandarin +7 +44.6 14-28 -1.1 +30.0 Very Low Medium

Mango +13 +55.4 14-25 -0.9 +30.4 Medium High

Mango - sour +8 +46.4 20-30 -0.6 +30.9 Medium Medium

Mushroom 0 +32.0 12-17 -0.9 +30.4 Very Low Medium

Nectarine -0.5 +31.1 14-28 -0.9 +30.4 Medium Medium

Olive +7 +44.6 28-42 -1.4 +29.5 Low Medium

Onion - dry 0 +32.0 30-180 -0.8 +30.6 Very Low Low

Orange - Jaffa +8 +46.4 56-84 -1.0 +30.2

Orange - Seville +10 +50.0 90 -0.7 +30.7 Low None

Orange - Texas +2 +35.6 56-84 -0.8 +30.6 Very Low Medium

Orange - green +7 +44.6 21-56 -0.8 +30.6 Very Low Medium

Papaya +12 +53.6 7-21 -0.9 +30.4 High High

Paprika +8 +46.4 14-20 -0.7 +30.7 Low Low

Passion Fruit +12 +53.6 14-21 Very High High

Peach -0.5 +31.1 14-28 -0.9 +30.4 High High

Pear -1 +30.2 60-90 -1.6 +29.1 High High

Pepper - bell +8 to +10 +46.4 to +50.0 12-24 -0.7 +30.7 Low Low

Pepper - chilli +10 +50.0 14-20 -0.7 +30.7 Low Low

Persian Melon +10 +50.0 14-21 -0.8 +30.6 Medium High

Persimmon (Kaki) 0 +32.0 60-90 -2.2 +28.0 Low High

Pineapple - Guatemala +5 +41.0 14-21 -0.8 +30.6 Medium Low

Pineapple - mature +10 +50.0 14-25 -1.0 +30.2 Low Low

Pineapple - ripe +8 +46.4 14-36 -1.1 +30.0 High Low

Pineapple - unripe +13 +55.4 14-20 -1.0 +30.2 Low Low

Plantain +14 +57.2 10-35 -0.8 +30.6 Low High

Plum -0.5 +31.1 14-28 -0.8 +30.6 Medium High

Pomegranate +5 +41.0 28-56 -3.0 +26.6 Low Low

Potato - processing +10 +50.0 56-175 -0.8 +30.6 Very Low Medium

Potato - seed +4 +39.2 84-175 -0.8 +30.6 Very Low Medium

Potato - table +7 +44.6 56-140 -0.8 +30.6 Very Low Medium

Pumpkin +12 +53.6 84-160 -0.8 +30.6 Low Low

Radish 0 +32.0 21-28 -0.7 +30.7 Very Low Low

Rambutan +12 +53.6 7-21 High High

Salsify 0 +32.0 60-120 -1.1 +30.0 Very Low Low

Spinach 0 +32.0 10-14 -0.3 +31.5 Low Medium

Starfruit +8 +46.4 21-28 Low Low

Sugar Apple +7 +44.6 28 Low

Sweet Corn 0 +32.0 4-6 -0.6 +30.9 Very Low Low

Tangerine +7 +44.6 14-28 -1.1 +30.0 Very Low Medium

Tomato - green +13 +55.4 21-28 -0.5 +31.1 Very Low High

Tomato - orange +10 +50.0 14-28 -0.5 +31.1 Very Low High

Tomato - pink +8 +46.4 7-14 -0.5 +31.1 Medium High

Tomato - red +6 +42.8 14-26 -0.5 +31.1 Low Medium

Tree tomato +4 +39.2 21-70 -0.4 +31.3 High Medium

Water Chestnut +4 +39.2 100-128

Watermelon +10 +50.0 14-21 -0.4 +31.3 Low Low

Yam +13 +55.4 50-115 -1.1 +30.0 Very Low Low

Zucchini +7 +44.6 14-21 -0.5 +31.1 None None

All above mentioned fruits and vegetable products needs fresh air supply during long distance transport. This fresh air supply is to be expressed in cubic metre per hour (CBM). The older integrals have a fresh air inlet maximum of 90 CBM and the latest new integrals can allow up to 260 CBM.

All the above are general recommendations and depend upon the cultivar, growing area, time of the year, and routing. A large number of variations are possible when carrying these cargoes as post-harvest treatments and packaging significantly affect shelf life.

Commodity tables: meat, dairy products, fish and other

CommodityRecommendedtemperaturesetting°CTemperatureRange°CRecommendedtemperature setting°FTemperatureRange°FApproximateshelf life (Days)

Bacon - chilled -1  -2.0 / +2.5 +30.2  +28.4 / +36.5  30

Beef - chilled -1.5  -1.5 / 0 +29.3  +29.3 / +32.0  70-95

Butter - fresh 0  -1.0 / +4.5 +32.0  +30.2 / +40.1  30

Butter - frozen -14 or colder +6.8 or colder

Cheese +4  0 / +10.0 +39.2  +32.0 / +50.0 

Cheese* +4  0 / +10.0 +39.2  +32.0 / +50.0 

Cream 0  -1.0 / +0.5 +32.0  +30.2 / +32.9  10-40

Eggs - fresh +3  0 / +4.0 +37.4  +32.0 / +39.2  14-28

Eggs - frozen -18  -0.4 

Eggs - in shell 0  -1.0 / +0.5 +32.0  +30.2 / +32.9  180

Fats 0  -1.0 / +4.5 +32.0  +30.2 / +40.1 

Fats - frozen -21  -5.8 

Fish - canned +12  +10.0 / +13.0 +53.6  +50.0 / +55.4 

Fish - frozen -23  -23.0 / -20.0 -9.4  -9.4 / -4.0  120-240

Fish - salted +6  +5.0 / +7.0 +42.8  +41.0 / +44.6 

Fruit Juice concentrate -19  -20.0 / -18.0 -2.2  -4.0 / -0.4 

Ham - canned +4.5  0 / +10.0 +40.1  +32.0 / +50.0 

Ham - fresh cured -0.5  -1.5 / +0.5 +31.1  +29.3 / +32.9  21

Ice cream -25  -13.0 

Lamb - chilled -1.5  -1.5 / 0 +29.3  +29.3 / +32.0  85

Lard 0  -1.5 / +4.5 +32.0  +29.3 / +40.1  180

Margarine 0  -1.5 / +1.5 +32.0  +29.3 / +34.7  180

Meat - frozen, all types -21 or colder -5.8 or colder

Milk - fresh, all types 0  -1.5 / +1.0 +32.0  +29.3 / +33.8  14-30

Mutton - chilled -1.5  -1.5 / 0 +29.3  +29.3 / +32.0  85

Pork - chilled -1.5  -2.0 / 0 +29.3  +28.4 / +32.0  14-40

Pork - salted +4.5  -1.0 / +7.0 +40.1  +30.2 / +44.6  120

Poultry - chilled -1  -1.5 / +1.5 +30.2  +29.3 / +34.7  14-21

Prawns - frozen -25  -30.0 / -18.0 -13.0  -22.0 / -0.4  120-360

Seafood - iced -0.5  -2.0 / 0 +31.1  +28.4 / +32.0  14-20

Seafood - salted -0.5  -2.0 / +6.0 +31.1  +28.4 / +42.8 

Seafood - smoked -0.5  -2.0 / +4.4 +31.1  +28.4 / +39.9  15

Shrimps - frozen -25  -30.0 / -18.0 -13.0  -22.0 / -0.4  120-360

Venison - chilled -1.5  -1.5 / 0 +29.3  +29.3 / +32.0  14

*Cheese: temperature may vary with type of cheese, also whether or not it requires ripening during the trip. Some categories may require ventilation during transit. Care must be taken when opening the doors of a reefer container with 'ripening' unventilated cheese, due to possible high carbon dioxide levels, and not enough oxygen left for breathing. Cargo must be 'aired' first.

Temperatures settings and shelf lives are influenced by the quality of the raw materials, he processing and packaging. The above figures can vary significantly depending on the length of the transit.

The design and capabilities of refrigerated containers are advancing rapidly with varying control systems between different integral containers as well as with porthole containers. Their specific operating characteristics as well as differing local conditions will influence the temperature setting required for any individual booking.

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Overland Transportation - Customs Clearance - General Shipping Services

Food Goods Recommended temperature List Part 1