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Cold Chain Storage Temperatures for Fresh Produce
Key definition: Every fruit and vegetable has its own optimal cold chain storage temperature, and using the wrong one causes chilling injury or rapid decay. As a quick reference: mangoes store at 12°C, oranges at 5–7°C, lemons at 10–13°C, table grapes near 0°C, and onions and garlic at 0°C but at low 65–70% humidity. Chilling-sensitive crops such as mango, tomato, cucumber and sweet potato must never be stored below their threshold.
On This Page
- Why Storage Temperature Matters
- How to Read This Reference
- Storage Temperatures for Fruit
- Storage Temperatures for Vegetables
- Common Cold Chain Mistakes
- Related Guides
- Frequently Asked Questions
Why Storage Temperature Matters
Temperature is the single most powerful tool for extending the shelf life of fresh produce. Lowering temperature slows respiration, ripening, water loss, and microbial growth — but only down to each crop’s safe threshold. Cool a chilling-sensitive fruit such as mango or a tropical vegetable such as sweet potato below that threshold and it suffers chilling injury: pitting, surface browning, failure to ripen, off-flavours, and accelerated decay once it returns to ambient temperature.
This page is a quick reference for the optimal storage temperature and relative humidity of the main fruits and vegetables Egypt exports. It complements our detailed Citrus Export Cold Chain Guide (which covers citrus cold chain stages, reefer settings, and monitoring in depth) and the cold chain section of our Egyptian Mango Export Requirements page. Temperatures here follow widely used postharvest standards, notably USDA Agriculture Handbook 66.
How to Read This Reference
- Storage temperature is the recommended holding temperature for cold storage and reefer transit, not the ripening temperature.
- Relative humidity (RH) prevents moisture loss and shrivel. Most produce needs high RH (90–95%), but onions and garlic are the key exception and need low RH (65–70%) to prevent sprouting and rot.
- Shelf life is the approximate maximum at optimal conditions; actual life depends on variety, maturity at harvest, and how fast the cold chain was established.
- Chilling sensitivity flags crops that are damaged by cold above freezing. For these, going colder is harmful, not helpful.
Storage Temperatures for Fruit
| Fruit | Storage Temp | RH | Approx. Shelf Life | Chilling Sensitive |
|---|---|---|---|---|
| Mangoes | 12°C (10–13°C) | 85–90% | 2–3 weeks | Yes — below 10°C |
| Oranges (Navel/Valencia) | 5–7°C | 85–90% | 8–12 weeks | Below 3°C |
| Mandarins | 4–6°C | 90–95% | 4–8 weeks | Below 3°C |
| Lemons & Limes | 10–13°C | 85–90% | 3–6 months | Yes — below 10°C |
| Grapefruit | 10–13°C | 85–90% | 6–8 weeks | Yes — below 10°C |
| Table Grapes | -0.5 to 0°C | 90–95% | 4–8 weeks | No (use SO₂ pads) |
| Pomegranates | 5–7°C | 90–95% | 2–3 months | Below 5°C |
| Strawberries | 0–1°C | 90–95% | 7–10 days | No |
| Figs | 0°C | 90–95% | 1–2 weeks | No |
| Dates (fresh) | 0°C | 85–90% | Weeks–months | No |
| Watermelons | 10–15°C | 85–90% | 2–3 weeks | Yes — below 10°C |
| Melons (Cantaloupe) | 2–5°C | 90–95% | 2–3 weeks | Variety-dependent |
| Apricots & Peaches | -0.5 to 0°C | 90–95% | 1–3 weeks | Internal breakdown at 2–5°C |
Note the split within citrus: oranges and mandarins are stored cold (4–7°C), while lemons, limes and grapefruit need warmer storage (10–13°C). Storing lemons with oranges in the same cold room is one of the most common and costly errors — see our Complete Guide to Egyptian Citrus Export for the full citrus breakdown.
Storage Temperatures for Vegetables
| Vegetable | Storage Temp | RH | Approx. Shelf Life | Chilling Sensitive |
|---|---|---|---|---|
| Potatoes (table) | 7–10°C | 90–95% | Several months | Below 4°C (cold sweetening) |
| Onions | 0°C | 65–70% | 1–8 months | No — needs LOW humidity |
| Garlic | 0°C | 65–70% | 6–7 months | No — needs LOW humidity |
| Tomatoes (mature green) | 10–13°C | 90–95% | 1–3 weeks | Yes — below 10°C |
| Green Beans | 5–7°C | 95% | 7–10 days | Below 5°C |
| Sweet Potatoes | 13–15°C | 85–90% | 4–7 months | Yes — never refrigerate |
| Peppers (Capsicum) | 7–10°C | 90–95% | 2–3 weeks | Yes — below 7°C |
| Cucumbers | 10–12°C | 90–95% | 10–14 days | Yes — below 10°C |
| Globe Artichokes | 0°C | 90–95% | 2–3 weeks | No |
| Carrots | 0°C | 95–100% | Several months | No |
| Leafy Greens / Lettuce | 0°C | 95–100% | 2–3 weeks | No |
Common Cold Chain Mistakes
- Storing lemons and limes too cold. They need 10–13°C. Below 10°C they develop pitting and membrane staining — the same threshold as mango.
- Refrigerating sweet potatoes and tomatoes. Both are chilling-sensitive; sweet potatoes should be held at 13–15°C and never refrigerated.
- Keeping onions and garlic at high humidity. Unlike almost all other produce, they require low humidity (65–70%). High humidity causes sprouting and neck rot.
- Mixing crops with different needs in one cold room. A single reefer set point cannot serve both a 0°C crop (grapes) and a 12°C crop (mango). Group compatible products, or ship them in separate containers.
- Delaying pre-cooling. Field heat must be removed quickly after harvest. Every hour of delay can cost roughly a day of shelf life.
- Storing ethylene producers with ethylene-sensitive crops. Ripening fruit (e.g. mango) releases ethylene that can damage leafy greens and other sensitive produce held nearby.
Related Guides
- Citrus Export Cold Chain Guide — detailed cold chain stages, reefer settings, and monitoring for citrus.
- Egyptian Mango Export Requirements — mango-specific handling, HWT, and cold chain.
- HS Codes for Egyptian Fresh Produce — customs classification reference.
- PEI Trade Export Knowledge Base — full reference library.
For product-specific cold chain advice or a quote, contact our export team at sales@peitrade.com.
Frequently Asked Questions
What temperature should mangoes be stored at?
Mangoes should be stored at around 12°C (within a 10–13°C range) at 85–90% relative humidity, giving roughly 2–3 weeks of shelf life. Below about 10°C mangoes suffer chilling injury — skin pitting, browning, and failure to ripen normally.
Why are lemons stored warmer than oranges?
Lemons and limes are chilling-sensitive and are held at 10–13°C, while oranges and mandarins are stored cold at 4–7°C. Storing lemons below 10°C causes pitting and membrane staining, so they must be kept separate from cold-stored citrus.
What humidity do onions and garlic need?
Onions and garlic are the main exception to the high-humidity rule. They need low relative humidity of 65–70% at around 0°C. High humidity causes sprouting, root growth, and neck rot.
Can sweet potatoes be refrigerated?
No. Sweet potatoes are chilling-sensitive and should be stored at 13–15°C. Refrigeration below about 13°C causes internal damage, hard core, and off-flavours.
What standard are these temperatures based on?
The recommended temperatures and humidity levels follow widely used postharvest standards, notably USDA Agriculture Handbook 66 (The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks), adjusted for commercial export practice.
How to cite this page
PEI Trade. “Cold Chain Storage Temperatures for Fresh Produce.” PEI Trade Export Knowledge Base. https://peitrade.com/knowledge-base/cold-chain-storage-temperatures/