Recomendaciones sobre temperaturas, ventilación de frutas, hortalizas

Existen varias publicaciones que recomiendan los parámetros  del epígrafe. Todas son bastante similares. 

La que adjunto es bastante completa ya que contempla además  la vida de almacenaje, sensibilidad, posibles daños por frío-  etc.

Reefer - Commodity Handling Table

Recommended long-term storage conditions for container transportation FRESH FRUIT Commodity Post-harvest Life (days) Recommended Temperature Settings Recommended Fresh Air Exchange (CFM) Benefit from Modified/ Controlled Atmosphere Acceptable Receiving Pulp Temperature Range Highest Freezing Point Remarks °F °C °F °C °F °C Acerola - Barbados Cherry 50-58 34 1.1 closed none 32-40 0 to 4.4       Apples, Fuji, Gala, Golden & Red Delicious 90-240 32 0 30 excellent 30-44 -1.1 to 6.7 29 -1.7 Storage in dark environment plus low O2 (1-3%) & high CO2 (1.5-3%) will increase post-harvest life expectancy up to 10 months. Apples, Granny Smith 90-240 33 0.6 30 excellent 30-44 -1.1 to 6.7 29.3 -1.5 Some reports indicate that chilling injury can occur at temp 32°F. Apples, Chilling sensitive 40-45 40 4.4 15   36-50 2.2 to 10 29.3 -1.5   Apricots 7-14 33 0.6 30 good 31-46 -0.6 to 7.8 30.5 -0.8 Avoid temp range 36-46°F. Atemoya 28-42 55 12.8 closed none 55-60 12.8 to 15.6       Avocados, Mature-green 21-28 41-55 5-12.7 30 good 40-60 4.4 to 15.6 31.5 -0.3 Use of CA recommended for longer transit. Avocados, Ripe Avocados 14-21 36-40 2.2-4.4 30 good 40-60 4.4 to 15.6 31.5 -0.3 Use of CA recommended for longer transit. Babaco 7-21 45 7.2 closed none 45-50 7.2 to 10       Bananas 7-28 56-57 13.3-13.9 15 excellent 57-65 13.9 to 18.3 30.6 -0.8 Avoid setting temp below at 55°F. Best temp for bananas is at 55.76°F. Berries, Blackberries 2-3 33 0.6 15 very good 31-41 -0.6 to 5 30.6 -0.8   Berries, Blueberries 7-14 33 0.6 15 very good 31-41 -0.6 to 5 29.7 -1.3   Berries, Cranberries 60-120 37-40 2.8-4.4 15 slight 34-45 1.1 to 7.2 30.4 -0.9   Berries, Currants 7-14 33 0.6 15 none 31-41 -0.6 to 5 30.2 -1.0   Berries, Dewberries 2-3 33 0.6 15 none 31-41 -0.6 to 5 29.7 -1.3   Berries, Elderberries 5-14 33 0.6 15 none 31-41 -0.6 to 5 30 -1.1   Berries, Gooseberries 14-28 33 0.6 15 none 31-41 -0.6 to 5 30 -1.1   Berries, Loganberries 2-3 33 0.6 15 none 31-41 -0.6 to 5 29.7 -1.3   Berries, Raspberries 2-3 34 1.1 15 very good 31-41 -0.6 to 5 30.4 -0.9   Berries, Strawberries 5-10 33 0.6 15 excellent 31-41 -0.6 to 5 30.6 -0.8   Breadfruit 14-40 55-57 12.8-13.8 45 good 54-65 12.2 to 18.3       Cactus Pear - Prickly Pears 14-35 43-46 6.1-7.8 15 good 41-50 5 to 10       Calamondin 14 48-50 8.9-10 closed none 48-55 8.9 to 12.8       Canistel - Egg Fruit 21 55 12.8 closed none 55-60 12.8 to 15.5       Carambola - Starfruit 28-42 41 5 15 none 41-50 5 to 10       Cherries, Sour 3-7 32 0 15 very good 29-44 -1.7 to 6.7 29 -1.7   Cherries, Sweet 14-21 31 -0.6 15 very good 29-44 -1.7 to 6.7 28.8 -1.8   Clementines 14-21 40 4.4 45 none 38-45 3.3 to 7.2       Coconuts 30-60 32-34 0-1.1 closed none 31-46 -0.6 to 7.8 30.4 -0.9   Dates 180-365 32 0 15 none 32-46 0 to 7.8 3.7 -15.7 Preferred R/H level at 70-75%. Dragon Fruits 28-35 45 7.2 15 No published information 45-55 7.2 to 12.8 N/A     Dried Fruit & Nuts 6 months and up 32-50 0-10 closed excellent 32-70 0 to 21.1     The lower the moisture, the longer the post-harvest life. Durian, Ripe 7-14 55-59 12.8-15 30 good 39-50 3.9 to 10     Cultivars vary in their chilling sensitivity. Can be damaged by storage at 41°F for 1 week and 50°F for 2 weeks. Durian, Mature unripe 21-35 55-59 12.8-15 30 good 39-50 3.9 to 10     Cultivars vary in their chilling sensitivity. Can be damaged by storage at 41°F for 1 week and 50°F for 2 weeks. Feijoa 28-35 41 5 closed none 41-50 5 to 10       Figs 7-14 32 0 15 good 28-44 -2.2 to 6.7 27.6 -2.4 California-grown "Black Mission" & "Calimyrna" at CA combination of 5-10% O2 and 15-20% CO2. Grapefruit, Arizona/ California/Dry areas 28-42 58 14.4 15 fair 48-60 8.9 to 15.6 30 -1.1   Grapefruit, Florida/Humid areas 28-42 48-60 8.9-15.6 15 fair 48-60 8.9 to 15.6 30 -1.1   Grapes, Table 56-180 31 -0.6 15 good 30-42 -1.1 to 5.6 28.1 -2.2   Guavas 14-21 46-50 7.8-10 30 slight 41-55 5 to 12.8       Jackfruit 14-21 56 13.3 45 No published information 56-80 13.3 to 26.7     Avoid setting temp below 54°F (chilling injury). Jujubes 60-90 38-50 3.3-10 30 No published information 36-55 2.2 to 12.8     Fresh jujubes are susceptible to chilling injury if kept below 38°F. Kiwifruit - Chinese Gooseberry 90-150 33 0.6 15 excellent 31-39 -0.6 to 3.9 29.3 -1.5 Freezing damage can occur on early picked kiwi fruit when at 32°F or below. Kumquats 14-28 39 3.9 closed none 34-45 1.1 to 7.2       Langsat 10-15 52 11.1 closed No published information 52-60 11.1 to 15.6       Lemons 30-180 54-57 12.2-13.9 15 good 45-60 7.2 to 15.6 29.4 -1.4   Limes 42-56 50-55 10-12.8 15 Use of CA is limited           Longan 14-28 36-41 2.2-5 30 good 35-45 1.7 to 7.2       Loquat 14-28 33 0.6 15 No published information 32-41 0 to 5       Lychee 21-35 35-50 1.7-10 15 good 34-50 1.1 to 10     Storage at 34°F or below for longer than 12 days will result in chilling injury. Mangoes, Partially-ripe & Ripe 14-21 50 10 30 good 45-55 7.2 to 12.8 30.4 -0.9   Mangoes, Mature-green 21-28 55 12.8 30 good 50-55 10 to 12.8 30.4 -0.9   Mangosteens 14-28 56 13.3 30 none 56-65 13.3 to 18.3       Nectarines & Peaches 14-28 32 0 15 good 30-36 -1.1 to 2.2 30.4 -0.9 Avoid temp range 36-50°F. There are approx. 350 cultivars in Calif. Shelf life varies among them. Olives, Fresh Green 28-42 41-45 5-7.2 15 good 41-50 5 to 10 29.4 -1.4   Oranges 21-90 38-48 3.3-8.9 15 fair 38-50 3.3 to 10 30.6 -0.8 Some Florida-grown cultivars can be kept at 32-34°F. Arizona-grown Valencia oranges should be kept at 48°F. Oranges, Mandarin/Tangerine 14-42 41-46 5-7.8 15 none/slight 38-50 3.3 to 10 30.1 -1.1   Papayas, Mature-green 14-28 55 12.8 15 good 45-60 7.2 to 15.6 30.4 -0.9 Avoid setting temp below 45°F (chilling injury). Papayas, Partially-ripe 14-28 50 10 15 good 45-60 7.2 to 15.6 30.4 -0.9 Avoid setting temp below 45°F (chilling injury). Papayas, ripe 14-28 45 7.2 15 good 45-60 7.2 to 15.6 30.4 -0.9 Avoid setting temp below 45°F (chilling injury). Passion Fruit 14-21 45-50 7.2-10 45 none 45-60 7.2 to 15.6     Avoid setting temp below 41°F (chilling injury) Peaches & Nectarines 14-28 32 0 15 good 30-36 -1.1 to 2.2 30.4 -0.9 Avoid temp range 36-50°F. There are approx. 350 cultivars in Calif. Shelf life varies among them. Pears, Anjou, Bosc & Comice 120-180 31 -0.6 15 excellent 30-36 -1.1 to 2.2 28-29 -2.2 to -1.7 Winter pear varieties can be stored in CA for up to 4 months (Bosc & Comice) or 6 months (Anjou). Note: do not accept pear bookings when pears are already near their post-harvest life expectancy. Pears, Asian (20th-Century, Shinseiki, Ya Pear) 120-180 32 0 15 excellent 31-41 -0.6 to 5 29 -1.7   Pears, Bartlett 90-180 32 0 15 excellent 30-44 -1.1 to 6.7 29.2 -1.6   Pepino - Mellow Fruit, Treemelon 28-42 45-50 7.2-10 closed No published information 40-60 4.4 to 15.6     Avoid longer storage at 45°F or below (chilling injury). Persimmons, Fuyu 25-84 32 0 15 good 30-44 -1.1 to 6.7 28.1 -2.2   Persimmons, Hachiya 50-90 32 0 15 good 30-44 -1.1 to 6.7 28.1 -2.2   Pineapples, Ripe 14-28 45-50 7.2-10 15 fair 45-55 7.2 to 12.8 30 -1.1 Avoid setting temp below 45°F (chilling injury). Pineapples, Partially-ripe 14-28 50-55 10-12.8 15 fair 45-55 7.2 to 12.8 30 -1.1 Avoid setting temp below 45°F (chilling injury). Plaintains 10-35 48-59 8.9-15 15 No published information 46-68 7.7 to 20 30.6 -0.8   Plums 7-56 32 0 15 good 31-46 -0.6 to 7.8 30.5 -0.8 Avoid temp window of 36-46°F (killing temp range). Pomegranates 60-90 41 5 15 excellent 32-51 0 to 10.6 27.6 -2.4 Longer storage in CA for more than 2 months should be kept at 50°F. Pomeloes - Pummeloes 84 45 7.2 15 No published information 45-60 7.2 to 15.6       Prunes 14-28 32 0 15 good 31-46 -0.6 to 7.8 30.5 -0.8 Avoid temp window 36-46°F (killing temp range). Quince 60-90 32 0 30 No published information 31-44 -0.6 to 6.7 28.4 -2.0   Rambutan 7-21 50-54 10-12.2 30 good 50-65 10 to 18.3       Sapatas (Sapodilla & Mamey Sapote) 14-28 58 14.4 30 good 54-60 12.2 to 15.6       Soursop - Guanabana 21 59 15 60 none 59-68 15 to 20       Starfruit (Carambola) 28-42 42-50 5.6-10 15 No published information 40-55 4.4 to 12.8       Strawberries 5-10 33 0.6 15 excellent 31-41 -0.6 to 5 30.6 -0.8   Tamarilloes 36-70 37-39 2.8-3.9 30 No published information 37-50 2.8 to 10       Tamarinds 21-28 45 7.2 closed none 45-60 7.2 to 15.6       Tangerine/Mandarin 14-42 41-46 5-7.8 15 none/slight 38-50 3.3 to 10 30.1 -1.1   Tomatilloes 21 55 12.8 closed none 55-60 12.8 to 15.6       Uglifruit 14-21 40 4.4 closed none 40-50 4.4 to 10 30.1 -1.1   Watermelons, Seeded or Seedless 14-21 50-59 12.2-15 15 none/slight 50-60 10 to 15.6 30.9 -0.6 Watermelons are prone to chilling injury when stored at 45°F or below. back to top CUT FLOWERS Alstroemeria 14-21 33-36 0.6-2.2 15 slight 32-38 0 to 3.3 31 -0.6 Freezing damage may occur at temp below 31°F. Anthurium 14-21 55 12.8 15 good 32-38 0 to 3.3 31.2 -0.4 Chilling injury will occur at temp below 50°F. Carnation 14-28 34 1.1 15 No published information 32-38 0 to 3.3 31 -0.6 Freezing damage may occur at temp below 31°F. Christmas Trees 30+ 32 0 15 No published information 30-60 -1.1 to 15.6 N/A   Suggest spraying fresh water to the trees prior to closing the container doors. Chrysanthemum 21-28 32 0 15 none 32-38 0 to 3.3 30 -1.1 Freezing damage may occur at temp below 30°F. Flower Bulbs, Crocus/ Daffodil/Iris, Tulip 42+ 63 17.2 15 No published information           Flowering & Foliage Plants 42+ 59 15 75 No published information           Freesia 7 36 2.2 15 none 32-38 0 to 3.3 31 -0.6 Freezing damage may occur at temp below 31°F. Ferns 30+ 36 2.2 15 No published information 32-38 0 to 3.3 N/A     Lisianthus N/A 33 0.6 15 No published information 32-38 0 to 3.3 31 -0.6 Freezing damage may occur at temp below 31°F. Note: The above mentioned temperature and fresh-air exchange settings for each commodity are only recommended set points. The post-harvest life expectancy and best temperature management for each commodity also vary by cultivars and post-harvest handlings. Recommended temperature and fresh-air exchange settings are for general guidance only. These recommendations are based on standardized assumptions and industry research. Optimum settings may differ depending on the specific commodity, post-harvest handling and other variables. Shippers are responsible for determining the optimum settings best suited for their cargo. Reefer - Commodity Handling Table Recommended long-term storage conditions for container transportation FRESH VEGETABLES AND MELONS Commodity Post-harvest Life (days) Recommended Temperature Settings Recommended Fresh Air Exchange (CFM) Benefit from Modified/ Controlled Atmosphere Acceptable Receiving Pulp Temperature Range Highest Freezing Point  Remarks °F °C °F °C °F °C Amaranth Leaves 10-14 34 1.1 45 none 32-34 0 to 1.1       Anise 14-21 32-36 0-2.2 closed none 32-34 0 to 1.1       Aravi - Yams 50-115 56-60 13.3-15.6 closed none/slight 56-60 13.3 to 15.6 30 -1.1   Artichokes, Globe 14-21 32-33 0-0.6 45 good 32-41 0 to 5 29.9 -1.2   Artichokes, Jerusalem 100-150 33-34 0.6-1.1 15 none 30-41 -1.1 to 5 27.5 -2.5   Asparagus, Green 14-21 33-36 0.6-2.2 45 good 35-41 1.7 to 5 30.9 -0.6 Asparagus is sensitive to chilling injury after 10 days at 32°F. Bean Sprouts - Mung Beans 7-9 32 0 45 none 32-44 0 to 6.7       Beans, Lima, Shelled 7-10 37-39 2.8-3.9 45 none 37-45 2.8 to 7.2 31 -0.6   Beans, Lima, Unshelled 7-10 41-43 5-6.1 45 none 37-45 2.8 to 7.2 31 -0.6   Beans, Snap or Green 10-14 38-40 3.3-4.4 30 fair 36-42 2.2 to 5.5 30.7 -0.7   Beans, Winged 28 50 10 closed none 50-60 10 to 15.6       Beets, Bunch 10-14 34 1.1 15 slight 32-41 0 to 5 31.3 -0.4   Beets, Root 90-150 34 1.1 closed slight 31-41 -0.6 to 5 30.3 -0.9   Belgian Endive - Witloof Chicory 7-14 34-36 1.1-2.2 60 good 32-41 0 to 5       Bok Choy 30-60 32-34 0-1.1 30 good 31-41 -0.6 to 5       Broccoli 7-14 32-33 0-0.6 30 good 31-41 -0.6 to 5 30.9 -0.6 Avoid setting temp at 31°F or below. Brussels Sprouts 21-35 32-33 0-0.6 30 good 31-41 -0.6 to 5 30.5 -0.9   Cabbage, Chinese - Napa Cabbage 30-60 32-36 0-2.2 15 good 31-41 -0.6 to 5 30.4 -0.9   Cabbage, Green (Early) 21-42 32-36 0-2.2 15 good 31-41 -0.6 to 5 30.4 -0.9   Cabbage, Green (Late) 90-180 32-36 0-2.2 15 good 31-41 -0.6 to 5 30.4 -0.9   Cabbage, Red (Early) 21-42 32-36 0-2.2 15 good 31-41 -0.6 to 5 30.4 -0.9   Cabbage, Red (Late) 90-180 32-36 0-2.2 15 good 31-41 -0.6 to 5 30.4 -0.9   Cactus Steams - Nopales 14-21 41-50 5-10 closed none 36-55 2.2 to 12.8     Discoloration can occur due to chilling injury if stored longer than 3 weeks at 41°F. Calabaza 60-90 50 10 15 none 50-55 10 to 12.8       Cantaloupe 12-21 37-41 2.8-5 30 fair 36-50 2.2 to 10 29.9 -1.2 Avoid setting temp at 35°F or below. Carrots, Topped 28-180 32-41 0-5 15 slight 30-44 -1.1 to 6.7 29.5 -1.4   Cauliflower 21 33 0.6 30 fair 31-41 -0.6 to 5 30.6 -0.8 Transit time more than 21 days not recommended. Celeriac 180-240 33-34 0.6-1.1 15 slight 31-41 -0.6 to 5 30.3 -0.9   Celery 35-49 33 0.6 15 fair 32-41 0-5 31.1 -0.5 Freezing injury will be initiated at 31.1°F. Chard 10-14 34 1.1 45 none 32-41 0-5 31.9 -0.1   Chayote 28-42 45 7.2 closed none 32-55 0-12.8 31 -0.6   Chicory 14-28 33-34 0.6-1.1 45 none 31-41 -0.6 to 5       Chives 14-21 33-34 0.6-1.1 45 none 32-41 0-5       Collards 10-14 33-34 0.6-1.1 45 none 31-41 -0.6 to 5 30.6 -0.8   Corn, Sweet 7 33-34 0.6-1.1 45 good 31-41 -0.6 to 5 30.9 -0.6 Due to high rate of respiration & conversion of sugars to starch, transit time more than 7 days not recommended. Freezing injury will be initiated at 31.1°F. Cucumbers 10-14 50-55 10-12.7 15 fair 45-60 7.2-15.6 30.1 -1.1 Avoid setting temp at 50°F or below. Transit time more than 14 days not recommended. Daikon - Black Radish 60-120 34 1.1 15 none 31-41 -0.6 to 5       Dasheen - Taro & Eddo 42-140 50 10 closed none/slight 45-55 7.2-12.8       Eggplant 10-14 50-54 10-12.2 15 fair 45-65 7.2-18.3 30.6 -0.8 Avoid setting temp at 49°F or below. Transit time more than 14 days not recommended. Endive - Escarole 14-28 34 1.1 30 good 32-41 0-5 31.9 -0.1   Garlic 90-210 31 -0.6 15 good 31-46 -0.6 to 7.8 below 30 -1.1 R/H 60-70% preferred. Garlic cloves must be properly cured prior to shipping. Avoid temp range 41-65°F. Ginger 90-180 56 13.3 15 none/slight 50-66 10 to 18.9     R/H 65% preferred. Ginger roots must be cured properly prior to shipping. Avoid temp below 55°F. Greens, Leafy 10-14 32-33 0-0.6 30 none 32-41 0 to 5 31.7 -0.2   Horseradish 300-351 34 1.1 closed none/slight 30-39 -1.1 to 3.9 28.7 -1.8   Jicama 30-60 55 12.7 closed none 55-65 12.8 to 18.3       Kale 10-14 33 0.6 30 none 32-41 0 to 5 31.1 -0.5   Kiwanus 180 50 10 45 none 50-60 10 to 15.6       Kohlrabi, Topped 60-90 33-34 0.6-1.1 15 none/slight 31-41 -0.6 to 5 30.2 -1.0   Leeks, Green 60-90 32 0 30 good 32-41 0 to 5 30.7 -0.7   Lettuce, Crisphead or Iceberg 12-14 33 0.6 15 good 32-41 0 to 5 31.7 -0.2 Freezing damage can occur at 31.7°F or below. Extremely sensitive to ethylene. Lettuce, Romaine or Cos 14-21 33 0.6 15 good 32-41 0 to 5 31.7 -0.2 Same as iceberg/crisphead lettuce. Avoid using propane fork-lift for stuffing. Malanga - Cocoyam, Yautia 42 50 10 closed none/slight 55-66 12.8 to 18.9       Manioc - Cassava, Yuca 21-35 41 5 closed none/slight 38-45 3.3 to 7.2       Melons, Bitter 14-21 54-55 12.2-12.8 closed none 54-60 12.2 to 15.6       Melons, Casaba 21-28 50 10 45 fair 50-65 10 to 18.3 30.1 -1.1   Melons, Crenshaw 14-21 50 10 45 good 45-60 7.2 to 15.6 30.1 -1.1   Melons, Honeydew 21-28 45 7.2 15 good 41-60 5 to 15.6 30.9 -0.6   Melons, Persian 14-21 50 10 45 good 45-65 7.2 to 18.3 30.6 -0.8   Melons, Water (Seeded or Seedless) 14-21 50-59 10-15 15 none/slight 50-60 10 to 15.6 30.9 -0.6 Watermelons are prone to chilling injury when stored at 45°F or below. Mushrooms 12-17 33-34 0.6-1.1 45 fair 31-41 -0.6 to 5 30.4 -0.9 Freezing injury will likely occur at temp 30.9°F. As mushrooms will continue to develop after harvest, remove field heat quickly. Okra 7-14 45-50 7.2-10 15 fair 45-55 7.2 to 12.8 28.7 -1.8   Onions, Dry 30-270 33-34 0.6-1.1 30 none 31-41 -0.6 to 5 30.6 -0.8 Avoid temp range 41-68°F (will sprout and decay rapidly). Onions, Green 21-28 33 0.6 30 good 31-41 -0.6 to 5 30.4 -0.9   Parsley 30-60 33-34 0.6-1.1 30 good 31-41 -0.6 to 5 30 -1.1   Parsnips 120-150 33-34 0.6-1.1 closed none/slight 31-41 -0.6 to 5 30.4 -0.9   Peas, Snow and Sanp pod 7-14 33-34 0.6-1.1 30 good 31-41 -0.6 to 5 30.9 -0.6   Peppers, Bell - Sweet Peppers 21-35 41-45 5-7.2 15 fair 41-55 5-12.8 30.7 -0.7 Avoid setting temp 41°F or below. Chilling injury will occur if stored at 41°F for longer than 2 weeks. Peppers, Hot Chili 14-21 50 10 15 slight 45-55 7.2 to 12.8 30.7 -0.7   Potatoes, Early 21-35 55 12.8 15 none/slight 50-70 10 to 21.1 30.5 -0.8 Storing immature potatoes below 55°F may cause the accumulation of reducing sugars, leading to excessive browning during frying/chipping. However, it will allow extended storage life. Potatoes, Late 150 45 7.2 15 none/slight 36-50 2.2 to 10 30.5 -0.8 Avoid exposure to bright light which will induce greening. Potatoes, Sweet - Boniato 90-180 56 13.3 closed none/slight 56-66 13.3 to 18.9 29.7 -1.3   Pumpkins & Winter Squash 60-180 55-59 12.8-15 15 none/slight 50-70 10 to 21.1 30.5 -0.8 Pumpkins and winter squash are very chilling sensitive when stored below 50°F. Radicchio 14-21 34 1.1 45 none 32-41 0 to 5       Radishes, Red (topped) 21-28 33 0.6 15 none/slight 31-41 -0.6 to 5 30.7 -0.7   Radishes, Daikon-type radish 90-120 33 0.6 15 none/slight 31-41 -0.6 to 5 30.7 -0.7   Rhubarb 14-21 34 1.1 15 none 31-41 -0.6 to 5 30.3 -0.9   Rutabagas 60-120 33-34 0.6-1.1 15 none/slight 31-41 -0.6 to 5 30.1 -1.1   Salsify 60-120 33-34 0.6-1.1 15 none/slight 31-41 -0.6 to 5 30.1 -1.1   Scorzonera - Black Salsify 180 33-34 0.6-1.1 15 good 32-41 0 to 5       Shallots 21-28 32 0 30 good 31-41 -0.6 to 5       Spinach 10-14 33-34 0.6-1.1 45 fair 32-41 0 to 5 31.5 -0.3 Freezing injury will be initiated at 31.5°F. Summer Squash 10-14 41-50 5-10 15 none/slight 41-55 5 to 12.8 31.1 -0.5 Summer squash are chilling sensitive at temp below 41°F. Swiss Chard 30-60 33-34 0.6-1.1 30 good 31-34 -0.6 to 1.1       Tomato, Mature-green 14-21 55-60 12.8-15.5 15 good 50-65 10-18.3 30 -1.1 Tomatoes are chilling sensitive at temp below 50°F. Tomato, Light Red 10-14 50-55 10-12.8 15 good 50-65 10-18.3 30 -1.1 Tomatoes are chilling sensitive at temp below 50°F. Water Chestnuts 100-128 33-34 0.6-1.1 15 none 32-50 0 to 10       Watercress 14-21 33 0.6 45 none 32-41 0 to 5 31.5 -0.3   Watermelons, Seeded or Seedless 14-21 50-59 10-15 15 none/slight 50-60 10 to 18.3 30.9 -0.6 Watermelons are prone to chilling injury when stored at 45°F or below. Note: The above mentioned temperature and fresh-air exchange settings for each commodity are only recommended set points. The post-harvest life expectancy and best temperature management for each commodity also vary by cultivars and post-harvest handlings. Recommended temperature and fresh-air exchange settings are for general guidance only. These recommendations are based on standardized assumptions and industry research. Optimum settings may differ depending on the specific commodity, post-harvest handling and other variables. Shippers are responsible for determining the optimum settings best suited for their cargo. Otras listas relativas a temperaturas optimas, almacenaje, transito  y vida. Como siempre  se trata de guías, siendo el exportador quien conoce el estado e historia de su fruta.

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Breve resumen de temperaturas de productos en trayectos de corta duración.
Como siempre el cargador conoce    "su mercancía"   mejor que nadie.


Siempre contemplar otros parámetros.