 |
|||
|
|
|||
|
Page Title:
Table 5-2. Storage Life of Perishable Subsistence (Cont) |
|
||
| ||||||||||
|
|
 TM 38-400/NAVSUP PUB 572/AFMAN 23-2110 MCO 4450.14/DLAM 4145.2
Table 5-2. Storage Life of Perishable Subsistence (Continued)
See footnotes at the end of the table
Approximate storage life (days)
Freezing point
Optimum RH
Item
F
(%)
32-35
F
35-45
F
45-55
F
Remarks
Fresh
30
95+
60-120
9
Sauce, Cup
180
Creams
Half and Half
31
10
Sour, Cultured
31
20
Table, including filled
31
10
Whipping
31
10
12
Whipping, UP
31
28
Crenshaw Melon
30
90-95
14
Cucumbers
31
90-95
10-14
Currants
30
90-95
7-14
Casheens (Taro Root)
30
98-100
60-120
Dates, Pitted, Cured
1-5
70
180
Eggnog
28
14-21
Eggnog (UP)
28
28-35
Eggs, Shelled
Fresh
27
80-85
30
Best Storage 29-31 .
F
Oil Processed
27
70-80
60
Best Storage 29-31 .
F
2,7
Egg Plant
31
90-95
7-14
Fennel
30
90-98
60-120
Figs, Fresh
27
85-90
7-10
Frankfurters
Carton
85-90
15
Flex Pkg
85-90
30
French Dressing
31
50-60
90
Fruitcake, Fresh
50-60
360
300
Fruits, Dry
22-26
50-60
360
270
180
Garlic, Dry
31
65-70
180-210
13
Grapefruit
30
85-90
28-42
Grapes
14
American
30
80-85
15
European
28
90-95
90-180
Greens
Endive, Escarole 6
32
95+
14-21
Collard, Kale, Beet, others
31
95
10-14
5
Ham
Cured, Canned
60-65
270
Bnls, Ckd
85-90
30
10
Smoked
85-90
30
Honeydew/Honeyball Melon
31
90-95
14-21
Horseradish, Prepared
30
90
Horseradish, Root
29
95-100
300-365
Jams, Jellies, Preserves:
9
Boat, cup
80-90
180
9
Foil pouch
365
5-49
|
|
Privacy Statement - Press Release - Copyright Information. - Contact Us |
Click
here for thousands of PDF manuals