17
F R U I T S
V E G E T A B L E S
M I S C E L L A N E O U S
Table 8
Heat of Respiration (Approx.)
BTU / LB. / 24 Hrs.
Storage Temperature Degree F.
Product
32ºF.
40ºF.
60ºF.
ºF. Other
Apples
0.25 - 0.45
0.55 - 0.80
1.50 - 3.40
Apricots
0.55 - 0.63
0.70 - 1.00
2.33 - 3.74
Avocados
—
—
6.60 - 15.35
Bananas
—
—
2.30 - 2.75
@ 68º 4.2 – 4.6
Blackberries
1.70 - 2.52
5.91 - 5.00
7.71 - 15.97
Blueberries
0.65 - 1.10
1.00 - 1.35
3.75 - 6.50
@ 70º 5.7 - 7.5
Cherries
0.65 - 0.90
1.40 - 1.45
5.50 - 6.60
Cherries, Sour
0.63 - 1.44
1.41 - 1.45
3.00 - 5.49
Cranberries
0.30 - 0.35
0.45 - 0.50
—
Figs, Mission
—
1.18 - 1.45
2.37 - 3.52
Gooseberries
0.74 - 0.96
1.33 - 1.48
2.37 - 3.52
Grapefruit
0.20 - 0.50
0.35 - 0.65
1.10 - 2.00
Grapes - American
0.30
0.60
1.75
Grapes - European
0.15 - 0.20
0.35 - 0.65
1.10 - 1.30
Lemons
0.25 - 0.45
0.30 - 0.95
1.15 - 2.50
Limes
—
0.45
1.485
Melons - Cantaloupe
0.55 - 0.63
0.96 - 1.11
3.70 - 4.22
Melons - Honey Dew
—
0.45 - 0.55
1.20 - 1.65
Oranges
0.22 - 0.50
0.65 - 0.80
1.85 - 2.60
Peaches
0.45 - 0.70
0.70 – 1.00
3.65 – 4.65
Pears
0.35 - 0.45
2.20
4.40 - 6.60
Plums
0.20 - 0.35
0.45 - 0.75
1.20 - 1.40
Raspberries
1.95 - 2.75
3.40 - 4.25
9.05 - 11.15
Strawberries
1.35 - 1.90
1.80 - 3.40
7.80 - 10.15
Tangerines
1.63
2.93
—
Artichokes (Globe)
2.48 - 4.93
3.48 - 6.56
8.49 - 15.90
Asparagus
2.95 - 6.60
5.85 - 11.55
11.00 - 25.75
Beans, Green or Snap
—
4.60 - 5.70
16.05 - 22.05
Beans, Lima
1.15 - 1.60
2.15 - 3.05
11.00 - 13.70
Beets, Topped
1.35
2.05
3.60
Broccoli
3.75
5.50 - 8.80
16.90 - 25.00
Brussels Sprouts
1.65 - 4.15
3.30 - 5.50
6.60 - 13.75
Cabbage
0.60
0.85
2.05
Carrots, Topped
1.05
1.75
4.05
Cauliflower
1.80 - 2.10
2.10 - 2.40
4.70 - 5.40
Celery
0.80
1.20
4.10
Corn, Sweet
3.60 - 5.65
5.30 - 6.60
19.20
Cucumber
—
—
1.65 - 3.65
Garlic
0.33 - 1.19
0.63 - 1.08
1.18 - 3.00
Horseradish
0.89
1.19
3.59
Kohlrabi
1.11
1.78
5.37
Leeks
1.04 - 1.78
2.15 - 3.19
9.08 - 12.82
Lettuce, Head
1.15
1.35
3.95
Lettuce, Leaf
2.25
3.20
7.20
Mushrooms
3.10
7.80
—
@ 50º 11.0
Okra
—
6.05
15.8
Olives
—
—
2.37 - 4.26
Onions, Dry
0.35 - 0.55
0.90
1.20
Onions, Green
1.15 - 2.45
3.00 - 7.50
7.25 - 10.70
Peas, Green
4.10 - 4.20
6.60 - 8.00
19.65 - 22.25
Peppers, Sweet
1.35
2.35
4.25
Potatoes, Immature
—
1.30
1.45 - 3.40
Potatoes, Mature
—
0.65 - 0.90
0.75 - 1.30
Potatoes, Sweet
—
0.85
2.15 - 3.15
Radishes with Top
1.59 - 1.89
2.11 - 2.30
7.67 - 8.50
Radishes, Topped
0.59 - 0.63
0.85 - 0.89
3.04 - 3.59
Rhubarb, Topped
0.89 - 1.44
1.19 - 2.00
3.41 - 4.97
Spinach
2.10 - 2.45
3.95 - 5.60
18.45 - 19.00
Squash Yellow
1.30 - 1.41
1.55 - 2.04
8.23 - 9.97
Tomatoes, Mature Green
—
0.55
3.10
Tomatoes, Ripe
0.50
0.65
2.80
Turnips
0.95
1.10
2.65
Vegetables, Mixed
2.00
4.00
—
Caviar, Tub
—
—
1.91
Cheese, American
—
—
2.34
Camembert
—
—
2.46
Limburger
—
—
2.46
Roquefort
—
—
—
@ 45º 2.0
Swiss
—
—
2.33
Flowers, Cut
0.24 BTU / 24 Hrs. / Sq. Ft. Floor Area
