Know Your Temperatures
All fruit and vegetables have a critical temperature below which the produce can be affected undesirably, such as blackening and softening in carrots. Produce must be stored above this temperature to maintain life and quality. Many factors contribute to an optimum storage temperature, so use the table below as a general guide.
Fruit/Vegetable | Temperature (°C) | Conditions |
Apples cold room | 0 – 4 | Cold, moist |
Cold room for Berries (Blackberries, raspberries, strawberries etc) | -1 – 4 | Cold, moist |
Cold room for Broccoli | 0 | Cold, moist |
Cold room for Cabbage | 0 | Cold, moist |
Cold room for Carrots | 0 | Cold, moist |
Cold room for Cauliflower | 0 | Cold, moist |
Cold room for Cucumber | 10 – 13 | Cool, moist |
Cold room for Lettuce | 1 | Cold, moist |
Cold room for Oranges | 0 – 4 | Cool, dry |
Cold room for Onions | 0 | Cool, dry |
Cold room for Peaches | -1 – 0 | Cool, dry |
Cold room for Pears | 0 | Cold, moist |
Cold room for Spinach | 0 | Cold, moist |
Cold room for Sweet potatoes | 13 – 16 | Warm, dry |
Cold room for Tomatoes | 13 – 21 | Cool, moist |
Cold room for Turnips | 0 | Cold, moist |
Cold room for Watercress | 0 | Cold, moist |
For a dedicated fruit and vegetable cold room, see our service support.