Table 5.

Optimal storage conditions recommended for extended shelf life and maximum eating quality of various produce

Commodity	Temperature (°F)	Relative Humidity (%)	Storage Life
Apples, late season	30–38	95	2–6 months
Beet, bunched	32	98–100	10–14 days
Beet, topped	32	98–100	4–6 months
Broccoli	32	95–100	10–14 days
Brussels Sprouts	32	95–100	3–5 weeks
Cabbage	32	98–100	3–6 weeks
Carrot, bunched	32	95–100	2 weeks
Carrot, mature	32	98–100	7–9 months
Cauliflower	32	95–98	3–4 weeks
Celeriac	32	97–99	6–8 months
Celery	32	98–100	2–3 months
Garlic	32	65–70	6–7 months
Horseradish	30–32	98–100	10–12 months
Kale	32	95–100	2–3 weeks
Kohlrabi	32	98–100	2–3 months
Onion, dry	32	65–70	1–8 months
Parsnip	32	98–100	4–6 months
Pears	34–36	95	2–4 months
Pepper, sweet	45–55	90–95	2–3 weeks
Potato, late	50–60	90–95	5–10 months
Radish, winter	32	95–100	2–4 months
Rutabaga	32	98–100	4–6 months
Squash, winter	50	50–70	Variable
Tomato, ripe	46–50	90–95	4–7 days
Turnip	32	95	4–5 months

Knott’s Handbook for Vegetable Growers