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Page Title:
Table 5-2. Storage Life of Perishable Subsistence (Cont) |
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 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
5,10
Salami
Dry
75-80
45
Cooked
85-90
15
Salsify
29
95-98
60-120
5
Sausage
Liver
85-90
14
New England Style
85-90
10
Scallops
85-90
4
Shallots
32
95
10-28
Freeze injury below 32 .
F
Shortening Compound
55
1,800
1,800
1,800
Shrimp, Unpeeled, Iced
10-12
Syrup, Imitation Maple, etc.
80-90
365
2
Spinach
31
95
7-14
Squash
Fall, Winter, Hubbard
30
70-75
180
Cold sensitive below 50 .
F
Acorn
31
70-75
35-56
Butternut
30
50
60-90
Summer
31
90-95
4-5
4-5
10-14
2
Swiss Chard
31
95
10-14
Tangerines
30
85-90
14-28
Tomatoes
2,7
Mature Green
31
85-90
14-21 days storage 55-60 .
F
Pink
31
85-90
7-10
Firm, Ripe
31
85-90
4-7
Full Color
31
85-90
21
Turnips
30
95
120-150
5
Veal and Calf
85
6
Watercress
31
90-95
7
2
Watermelon
31
85-90
14-21
Yeast, Bakers
Active, Dry
60-70
365
548
Compressed Cake
80-90
30-40
Yogurt, Plain or Fruit Flavored
30
30
5-52
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