Temperature requirements
The temperature requirements for holding vegetables in 
storage or transit, the average freezing points, and the 
suggested relative humidities.(1)
----------------------------------------------------------
                Recommended  Max. Amount
            Recommended   Relative    of Time to   
            Temperature   Humidity    be Held        
Vegetables             (øF)        (%)        (Weeks)
----------------------------------------------------------
Asparagus        32       90-95    1-2
Bean            45-50       85-90    1-2
Bean, lima, unshelled    32       90-95    2
Beet, topped(3)        32       90-95    7-8
Broccoli        32       90-95    1-2
Brussels sprouts    32       90-95    4
Cabbage            32       90-95    12-16
Carrot, topped(3)    32       90-95    16-20
Cauliflower        32       90-95    3-4
Chinese cabbag(4)    32       90-95    8-12
Corn            32       90-95    1/2-1
Cucumber        50-55       90-95    2-4
Eggplant        50-55       85-90    1-2
Greens and Salads(5)    32       90-95
Kohlrabi        32       90-95    4-8
Lettuce, head        32       90-95    2-4
Melon -    Casaba        50-55       85-90    4-8
  Crenshaw and Persian    45-50       85-90    1-2
    Honey Dew    50-55       85-90    2-4
Muskmelon        45-50       85-90    1-2
Okra            45-50       85-90    1-2
Onion, dry        32       70-75    28
Parsnip, topped(3)    32       90-95    24-26
Pea            32       85-90    1-2
Pepper, sweet        45-50       85-90    1-2
Potato(6)        38-40       85-90    24-26
Pumpkin            50-55       70-75    12-26
Radish, spring, bunched    32       90-95    1-2
Radish, winter        32       90-95    8-16
Rhubarb            32       90-95    1-2
Rutabaga, topped(3)    32       90-95    8-16
Spinach            32       90-95    1-2
Squash, summer        45-50       85-95    1/2-1
Squash, winter(7)    50-55       70-75    24-26
Tomato, mature green    55-60       85-90    1-2
Tomato, ripe        45-55       85-90    1-2
Turnip, topped(3)    32       90-95    16-22
Watermelon        50-55       85-90    1-4
----------------------------------------------------------
1 Based on U.S.D.A. Handbook 66,1954.
2 The ranges in the relative humidity of the storage room 
  are offered only as a guide. The effectiveness of these on 
  the water loss from the products will depend on temper-
  ature, air movement, method of stacking, and the type of 
  packaging, including liners, icing, and wrapping.
3 When root crops are marketed in bunches with tops attached, 
  the holding temperatures should be the same as those 
  indicated for the topped product, but the holding period 
  can be only 10 to 14 days (or less).
4 Early cabbage can be held in good condition for 3/4 to 
  1-1/2 months.
5 Chard, collar, dandelion, green onions, leaf lettuce, 
  mustard, parsley, turnip tops, and watercress. The storage 
  life varies with the green but is at best only about a week.
6 Potatoes held for chipping should be at 50ø to 60øF. Those 
  stored below 50øF will need to be at higher temperatures 
  before chipping.
7 Winter squash should be cured prior to storage, to provide 
  a protection against disease organisms during storage. To 
  cure, hold for 10 days with artificial heat at 80-85oF with 
  a RH of 80%.
----------------------------------------------------------

tenzicut