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Reefer Services
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Useful hints for
shipping reefer commodities
All numbers on
this pages should only be used as a guideline and
recommendation for cargo transported in reefer containers. The
temperature and the transit life time are highly dependent on
the stage of ripeness and place of origin of the product.
|
|
Commodity |
Max. Transit Shelf Life (Days) |
Recommended Container Temperature Setting |
Air Vent Open (%) |
|
F |
C |
|
fatty
(i.e.., herring, mackerel) |
. |
-10 to
-5 |
-23 ~
-21 |
- |
|
Lean |
. |
-10 to
-5 |
-23 ~
-21 |
- |
|
Shrimp, Scallops |
. |
-5 to -0 |
-23 ~
-18 |
- |
|
Crab,
Lobster |
. |
-10 to
-5 |
-23 ~
-21 |
- |
|
Acerola |
50-58 |
32 |
0 |
5 |
|
Apples |
90-240 |
32-39 |
0-4 |
5 |
|
Apricots |
7-14 |
31 |
-1 |
10 |
|
Avocados |
14-28 |
40-50 |
4-10 |
10 |
|
Bananas |
7-28 |
57 |
14 |
10 |
|
Berries |
. |
. |
. |
. |
|
Blackberry |
2-3 |
31 |
-1 |
5 |
|
Blueberry |
10-18 |
31 |
-1 |
5 |
|
Cranberry |
60-120 |
36-40 |
2-4 |
5 |
|
Currants |
7-14 |
31 |
1 |
5 |
|
Dewberry |
2-3 |
31 |
-1 |
5 |
|
Elderberry |
5-14 |
31 |
-1 |
5 |
|
Gooseberry |
14-28 |
31 |
-1 |
5 |
|
Loganberry |
2-3 |
31 |
-1 |
5 |
|
Raspberry |
2-3 |
31 |
-1 |
5 |
|
Strawberry |
5-10 |
31 |
-1 |
10 |
|
Breadfruit |
14-40 |
56 |
13 |
20 |
|
Chaimito |
20-25 |
38 |
3 |
5 |
|
Cherries,sour |
3-7 |
31-31 |
-0.6-0 |
5 |
|
Cherries, sweet |
14-21 |
30-32 |
-1.1-0 |
5 |
|
Cherimoya |
14-28 |
54 |
12 |
10 |
|
Coconuts |
25-56 |
32-35 |
0-2 |
- |
|
Dates |
24-52 |
32 |
0 |
5 |
|
Durian |
42-56 |
39 |
4 |
5 |
|
Figs |
7-10 |
32 |
0 |
10 |
|
Grapefruit (California, Arizona) |
28-42 |
48-60 |
9-16 |
5 |
|
Grapefruit (Florida, Texas) |
28-42 |
48-60 |
9-13 |
0-45 |
|
Grapefruit (Mexico) |
28-42 |
48-58 |
9-14 |
5 |
|
Grapes |
56-180 |
30-32 |
-1.1-0 |
5 |
|
Guava |
14-21 |
50 |
10 |
10 |
|
Jackfruit |
14-45 |
56 |
13 |
20 |
|
Kiwi
fruit (Chinese gooseberry) |
28-84 |
32 |
0 |
25 |
|
Lemons |
30-180 |
38-56 |
3-13 |
20 |
|
Limes
(Persian, Tahiti) |
21-35 |
48-52 |
9-11 |
20 |
|
Limes
(Mexican, Key) |
10-15 |
52 |
11 |
20 |
|
Langsat |
10-15 |
52 |
11 |
5 |
|
Lychee |
21-35 |
35 |
2 |
5 |
|
Mangoes |
14-25 |
42-55 |
6-13 |
20 |
|
Mangosteens |
14-25 |
56 |
13 |
20 |
|
Nectarines |
14-28 |
31 |
-1 |
20 |
|
Olives |
28-42 |
45 |
7 |
20 |
|
Oranges (California, Arizona) |
20-56
|
38-45
|
3-7 |
20 |
|
Oranges (Florida, Texas) |
56-84 |
32-36 |
0-2 |
20 |
|
Papaya |
7-21 |
45-54 |
7-12 |
20 |
|
Passion fruit |
14-21 |
54 |
12 |
20 |
|
Peaches |
14-28 |
31 |
-1 |
20 |
|
Pears
(Anjou, 20th Century Asian) |
120-180 |
30-31 |
1.1-0.6 |
10 |
|
Pears (Bosc,
Bartlett) |
60-90 |
30 |
-1 |
10 |
|
Persimmon (Fuyu) |
35-84 |
50 |
10 |
20 |
|
Persimmon (Hachiya) |
50-90 |
41 |
5 |
20 |
|
Pineapple |
14-36 |
50 |
10 |
5 |
|
Plan taints |
10-35 |
48-58 |
9-14 |
10 |
|
Plums
and Prunes |
14-28 |
31 |
-1 |
20 |
|
Pomegranates |
28-56 |
32-41 |
0-5 |
5 |
|
Quinces |
60-90 |
31 |
-1 |
20 |
|
Rambutan |
7-21 |
54 |
12 |
20 |
|
Sapote |
14-21 |
54 |
12 |
20 |
|
Tamarillos |
28-42 |
32 |
0 |
10 |
|
Tangerines & Mandarins Oranges |
14-28 |
38-40 |
3-4 |
20 |
|
Ugli fruit |
14-21 |
40 |
4 |
- |
|
Frozen Vegetables and Fruits |
. |
0 |
-18 |
- |
|
Beef, Horse, Lamp, Pork, Poultry, veal |
. |
-5 |
-21 |
- |
|
Beef,
Horse, Lamp, Pork, Poultry, veal |
14-28 |
29 |
-2 |
. |
|
Artichokes, globe |
15-20 |
32 |
0 |
10 |
|
Asparagus |
100-150 |
32 |
0 |
5 |
|
Beans, lima |
7-10 |
32-39 |
0 |
5 |
|
Beans, snap or green |
7-10 |
32 |
0 |
20 |
|
Beets, bunch |
10-14 |
32 |
0 |
5 |
|
Beets, roots |
90-150 |
32 |
0 |
- |
|
Broccoli |
10-14 |
32-39 |
0-4 |
20 |
|
Brussels sprouts |
17-25 |
32-39 |
0-4 |
20 |
|
Cabbage, Chinese |
30-60 |
32-39 |
0-4 |
5 |
|
Cabbage, green, red, savory |
90-180 |
32 |
0 |
20 |
|
Cantaloupes |
10-14 |
38-40 |
3-4 |
20 |
|
Carrots, topped |
28-180 |
32 |
0 |
5 |
|
Casaba melons |
21-28 |
50 |
10 |
20 |
|
Cassava |
14-21 |
56 |
13 |
- |
|
Cauliflower |
20-30 |
32 |
0 |
20 |
|
Celeriac |
180-240 |
32 |
0 |
5 |
|
Celery |
14-28 |
32-39 |
0-4 |
20 |
|
Chard |
10-14 |
32 |
0 |
20 |
|
Chayotes |
8-10 |
45 |
7 |
5 |
|
Chicory |
14-28 |
32 |
0 |
20 |
|
Collards |
10-14 |
32 |
0 |
20 |
|
Corn, sweet |
4-6 |
32 |
0 |
5 |
|
Crenshaw melons |
14-21 |
50 |
10 |
20 |
|
Cucumbers |
10-14 |
54-61 |
12-16 |
20 |
|
Dasheen or taro |
42-140 |
56 |
13 |
- |
|
Eggplant |
10-14 |
50 |
10 |
5 |
|
Endive (escarole) |
10-17 |
32 |
0 |
10 |
|
Garlic |
90-210 |
28.5-32 |
-2-0 |
5 |
|
Ginger |
90-180 |
56 |
13 |
5 |
|
Greens, leafy |
10-14 |
32 |
0 |
20 |
|
Honey melons (untreated) |
21-28 |
45-50 |
7-10 |
20 |
|
Honey melons (C2 H4 treated) |
21-28 |
41 |
5 |
5 |
|
Horseradish |
300-350 |
32 |
0 |
- |
|
Kohlrabi |
25-30 |
32 |
0 |
10 |
|
Leeks, green |
30-60 |
32 |
0 |
5 |
|
Lettuce |
10-17 |
32-39 |
0-4 |
10 |
|
Mushrooms |
4-10 |
32 |
0 |
5 |
|
Okra |
7-10 |
50 |
10 |
10 |
|
Onions, dry |
30-180 |
32-39 |
0-4 |
10 |
|
Onions, green |
7-10 |
32 |
0 |
10 |
|
Parsley |
30-60 |
32 |
0 |
20 |
|
Parsnips |
60-120 |
32-39 |
0-4 |
- |
|
Peas |
7-10 |
32-39 |
0-4 |
20 |
|
Peppers, bell (sweet) |
12-18 |
45-50 |
7-10 |
10 |
|
Peppers, chili |
14-21 |
45-50 |
7-10 |
10 |
|
Persians melons |
14-21 |
50 |
10 |
20 |
|
Potatoes, processing |
56-175 |
50-65 |
10-18 |
10 |
|
Potatoes, seed |
84-175 |
36-40 |
2-4 |
10 |
|
Pumpkins |
60-90 |
46-54 |
8-12 |
- |
|
Radishes |
10-17 |
32-39 |
0-4 |
5 |
|
Rhubarb |
14-21 |
32-39 |
0-4 |
5 |
|
Rutabagas |
60-120 |
32 |
0 |
5 |
|
Salsify |
60-120 |
32 |
0 |
5 |
|
Spinach |
5-10 |
32 |
0 |
20 |
|
Squash, soft-skin (summer) |
7-14 |
45-50 |
7-10 |
10 |
|
Squash, hard-skin (winter) |
84-150 |
50-55 |
10-13 |
- |
|
Sweet potatoes |
90-180 |
56 |
13 |
- |
|
Temarinds |
21-28 |
45 |
7 |
5 |
|
Tomatoes, mature green/breaker |
21-28 |
54-58 |
12-14 |
20 |
|
Tomatoes, turning/light pink |
7-14 |
50 |
10 |
20 |
|
Turnips, roots |
60-120 |
32 |
0 |
5 |
|
Turnips, green |
10-14 |
32 |
0 |
5 |
|
Water chestnuts |
100-128 |
40-45 |
4-7 |
5 |
|
Watercress |
4-7 |
32 |
0 |
20 |
|
Watermelons |
14-21 |
50 |
10 |
- |
|
Yams |
50-115 |
56-60 |
13-16 |
- |
|
Yucca |
10-14 |
50 |
10 |
- |
|
Poultry : Fresh, ice-packed |
. |
33 |
1 |
- |
|
Poultry : Fresh, chilled |
. |
29 |
-2 |
- |
|
Eggs |
180 |
33-38 |
1-3 |
- |
|
Bacon-slab |
21-28 |
27 |
-3 |
- |
|
-slice |
. |
27 |
-3 |
- |
|
Bologna, franks |
. |
27 |
-3 |
- |
|
Braunschweigher, liver sausage, and liver loaves |
. |
27 |
-3 |
- |
|
Cold
cuts, (sliced) : Lebanon bologna, luncheon loaf,
picklepimiento loaf |
. |
. |
. |
. |
|
Dried
beef (sliced) |
. |
41 |
5 |
- |
|
Hams-baked, boiled, ready to eat |
. |
28 |
-2 |
- |
|
Hams-smoked |
. |
27 |
-3 |
- |
|
Port
sausage |
. |
27 |
-3 |
- |
|
Sausage (country and Polish) |
. |
27 |
-3 |
- |
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CHEESE |
|
Natural (brick cheddar, Camembert, Neufchatel) |
. |
30-34 |
-1~1 |
- |
|
Natural (cottage, cream, Limberger, Swiss) |
. |
32-34 |
0~1 |
- |
|
Process (American, brick, Limberger, Swiss) |
. |
38-45 |
3~7 |
- |
|
Roquefort (natural) |
. |
30-34 |
-1~1 |
- |
|
Swiss
(natural) |
. |
30-34 |
-1~1 |
- |
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Cheeses foods |
. |
40-45 |
4~7 |
- |
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BUTTER |
|
Fresh |
. |
38-42 |
3~6 |
- |
|
Frozen |
. |
-5 |
-21 |
- |
|
Margarine |
. |
35 |
2 |
- |
|
Ice
creams |
. |
-15 |
-26 |
- |
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Batteries |
. |
45 |
7 |
- |
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Candy |
. |
60 |
16 |
- |
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Christmas trees |
. |
32 |
0 |
- |
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Film/photographic chemical |
. |
50 |
10 |
- |
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