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Quick answer
Cold room temperature depends on the commodity: apples, grapes, carrots and cabbage store at 0–1°C with 90–98% RH, while chilling-sensitive green banana (13–14°C), Alphonso mango (12–13°C) and green tomato (12–15°C) need warmer rooms. Table potato keeps at 4–5°C, onion at 0–5°C with only 65–75% RH, frozen meat and fish at −18°C or colder, and vaccines at 2–8°C.
Key takeaways
- In a multi-commodity room, use the least sensitive common range, never the average, and accept shorter shelf life as the price of flexibility.
- Onion (65–75% RH) and garlic (65–70% RH) need low humidity, because high humidity causes sprouting and fungal growth.
- Green banana suffers chilling injury below 12°C, and green tomato and cucumber are chilling-sensitive below 10°C.
- Royal Delicious apples keep 4–6 months at 0–1°C in normal cold storage and 9–11 months in CA storage.
- Ice cream needs −23 to −18°C with tight temperature stability, while mRNA vaccines need −70°C storage.
How To Use This Chart
For each commodity, three numbers matter:
- Optimum temperature — the setpoint your refrigeration must hold
- Relative humidity — controls moisture loss and shelf life
- Approximate shelf life — how long the commodity stays marketable
If storing multiple commodities in the same room, use the least sensitive common range — never the average. Multi-commodity storage means accepting shorter shelf life as the price of flexibility.
Fruits
| Commodity | Temperature | Humidity | Shelf life | Notes |
|---|---|---|---|---|
| Apple (Royal Delicious) | 0–1°C | 90–95% | 4–6 months | 9–11 months in CA |
| Apple (Red Delicious) | 0–1°C | 90–95% | 3–5 months | 8–11 months in CA |
| Banana (green) | 13–14°C | 90–95% | 2–3 weeks | Below 12°C causes chilling injury |
| Banana (ripening) | 14–18°C | 90–95% | 4–6 days | Use ripening chamber |
| Mango (Alphonso) | 12–13°C | 85–90% | 2–3 weeks | Chilling sensitive below 12°C |
| Grape (Thompson Seedless) | 0–1°C | 90–95% | 6–8 weeks | SO₂ pads extend life |
| Pomegranate | 5–7°C | 90–95% | 2–3 months | |
| Litchi | 1–2°C | 90–95% | 3–4 weeks | Loses red colour |
| Citrus — Kinnow | 4–6°C | 85–90% | 8 weeks | Major Punjab crop |
| Strawberry | 0–1°C | 90–95% | 7–10 days | Pre-cool within 1 hour |
| Papaya | 7–13°C | 85–90% | 1–3 weeks | |
| Guava | 5–10°C | 85–90% | 2–3 weeks | |
| Pear | -1–0°C | 90–95% | 2–4 months | CA extends to 5–8 months |
| Kiwi | 0–1°C | 90–95% | 3–5 months | |
| Avocado | 7–10°C (unripe) | 85–90% | 2–4 weeks |
Vegetables
| Commodity | Temperature | Humidity | Shelf life | Notes |
|---|---|---|---|---|
| Potato (table) | 4–5°C | 90–95% | 6–9 months | Higher temp triggers sprouting |
| Potato (seed) | 2–4°C | 90–95% | 8–10 months | |
| Onion | 0–5°C | 65–75% | 5–8 months | LOW humidity |
| Garlic | 0°C | 65–70% | 6–8 months | Low humidity |
| Ginger | 13–14°C | 65–70% | 4–6 months | Chilling sensitive |
| Carrot | 0–1°C | 95–98% | 4–6 months | Very high humidity |
| Cabbage | 0–1°C | 95–98% | 2–6 months | |
| Cauliflower | 0–1°C | 95% | 3–4 weeks | |
| Tomato (green) | 12–15°C | 85–90% | 1–3 weeks | Chilling below 10°C |
| Capsicum | 7–10°C | 90–95% | 2–3 weeks | |
| Chilli (green) | 0–5°C | 90–95% | 2–3 weeks | |
| Cucumber | 10–13°C | 90–95% | 1–2 weeks | Chilling below 10°C |
| Peas (in pod) | 0–1°C | 95–98% | 1–2 weeks | |
| Mushroom (button) | 0–2°C | 90–95% | 5–7 days |
Dairy and Beverages
| Commodity | Temperature | Shelf life | Notes |
|---|---|---|---|
| Fresh milk (raw) | 2–4°C | 2–3 days | Bulk cooler |
| Pasteurised milk | 2–5°C | 4–7 days | Cold chain critical |
| Curd / Yogurt | 2–5°C | 7–14 days | |
| Paneer | 2–5°C | 7–10 days | |
| Butter | 2–4°C | 2–3 months | |
| Cheese (hard) | 2–5°C | 3–6 months | |
| Ice cream | -23 to -18°C | 6–12 months | Tight temperature stability |
Meat and Seafood
| Commodity | Temperature | Shelf life | Notes |
|---|---|---|---|
| Chicken (chilled) | 0–2°C | 5–7 days | |
| Chicken (frozen) | -18°C | 9–12 months | |
| Mutton (chilled) | 0–2°C | 7–10 days | |
| Mutton (frozen) | -18°C | 6–9 months | |
| Fresh fish | 0–2°C (on ice) | 5–7 days | |
| Frozen fish | -25 to -18°C | 6–12 months | |
| Prawn / Shrimp (frozen) | -25 to -18°C | 9–18 months | Blast freeze first |
Pharmaceutical and Biological
| Product | Temperature | Notes |
|---|---|---|
| Standard vaccines | 2–8°C | pharma cold chain best practices, qualified cold chain |
| mRNA vaccines | -70°C (storage) / -20°C (short) | Ultra-low freezer |
| Insulin | 2–8°C | Light protection |
| Blood products | 2–6°C | 21–42 days |
| Plasma | -25 to -30°C | 12 months |
| Biologics | 2–8°C | Per manufacturer spec |
| Clinical trial samples | -20 to -80°C | Chain of custody critical |
FAQ
Frequently asked questions
What is the best temperature for storing apples?
0–1°C with 90–95% RH for general cold storage (4–6 months). In CA storage with controlled O₂/CO₂, the same temperature gives 9–11 months.
Can I store different fruits in the same cold room?
Yes, but each commodity has different optimal conditions. Multi-commodity rooms use a compromise temperature and humidity, reducing shelf life for each commodity.
Why does onion need low humidity?
High humidity causes sprouting and fungal growth in onions. Store at 65–75% RH — the opposite of most fruits and vegetables.
Written by
HyperCold Engineering Team
Cold room and cold storage engineers at HyperCold™, a Daikin equipment partner founded in 2020 and headquartered in Sirsaganj, Firozabad (UP). We design, manufacture PUF panels for, install and maintain cold rooms across India.