Recommended temperature and relative humidity for fruits and vegetables and the approximate storage life under these conditions (Page 5)
| CROP | TEMPERATURE (°C) | RELATIVE HUMIDITY (%) | STORAGE LIFE (days) |
| Salsify | 0 | 95-100 | 60-120 |
| Sapodillla | 15-20 | 85-90 | 14-21 |
| Scorzonera | 0 | 95-98 | 180 |
| Snapbeans | 4-7 | 95 | 7-10 |
| Snowpeas | 0-1 | 90-95 | 7-14 |
| Spinach | 0 | 95-100 | 10-14 |
| Sprouts | 0 | 95-100 | 7 |
| Strawberry | 0-0.5 | 90-95 | 5-7 |
| Sweet corn | 0-1.5 | 95-98 | 5-8 |
| Sweet potato | 13-15 | 85-90 | 120-210 |
| Swiss chard | 0 | 95-100 | 10-14 |
| Summer squash | 5-10 | 95 | 7-14 |
| Tamarind | 7 | 90-95 | 21-28 |
| Taro | 7-10 | 85-90 | 120-150 |
| Tart cherries | 0 | 90-95 | 3-7 |
| Tomato (MG) | 12.5-15 | 90-95 | 14-21 |
| Tomato (red) | 8-10 | 90-95 | 8-10 |
| Tree tomato | 3-4 | 85-90 | 21-28 |
| Turnip | 0 | 90-95 | 120 |
| Watercress | 0 | 95-100 | 14-21 |
| Watermelon | 10-15 | 90 | 14-21 |
| White sapote | 19-21 | 85-90 | 14-21 |
| Yam | 16 | 70-80 | 60-210 |
| Yellow sapote | 13-15 | 85-90 | 21 |
Source: Cantwell, 1999; Sargent, et al., 2000; McGregor, 1987.
Andrés F. López Camelo, Ph.D. © FAO 2004
