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Fresh Fruits & Vegetables
Commodity Maximum Transit & Shelf Life (Days) Optimum Transit Temperature Hightest Freezing Point Recommended Container Temperature Setpoint Air Exchange

(cfm)

Relative Humidity

(%)

°F °C °F °C °F °C
Fresh Fruits & Vegetables
Acerola 50-58 32 0 32-35 0-1.7 0-1.7 M 85-90
Amaranth 10-14 52 0 32-35 0-1.7 0-1.7 L 95-100
Anise 14-21 32 0 32-35 0.1.7 0.1.7 L 90-95
Apple (non-chilling sensitive) 90-240 30 -1.1 29.3 -1.5 32-35 0-1.7 H 90-95
Apple (chilling sensitive) 40-45 40 4.4 29.3 -1.5 40-42 4.4-5.6 H 90-95
Apricot 7-14 31 -0.5 30.1 -1.1 31-35 -0.6 to 1.7 H 90-95
Artichoke, Globe 10-16 32 0 29.9 -1.2 32-34 0-1.1 M 90-95
Artichoke, Jerusalem 100-150 32 0 27.5 -2.5 32-34 0-1.1 L 90-95
Asian Pear 150-180 34 1.1 29.2 -1.6 34-36 1.1-2.2 H 90-95
Asparagus 14-21 35 1.7 30.9 -0.6 32-35 0-1.7 H 90-95
Atemoya 28-42 55 12.8 55-58 12.8-14.4 M 85-90
Aubergine (Eggplant) 10-14 50 10.0 30.6 -0.8 50-54 10.0-12.2 L 90-95
Avocado (California) 14-28 38 3.3 31.5 -0.3 38-40 3.3-4.4 H 85-90
Avocado (Tropical) 14-28 50 10.0 31.5 -0.3 45-55 7.2-12.8 H 85-90
Babaco 7-21 45 7.2 45-48 7.2-8.9 M 85-90
Baby Com 4-8 32 0 30.9 -0.6 32-35 0-1.7 M 90-95
Banana 7-28 58 14.4 30.6 -0.8 56-58 13.3-14.4 H 90-95
Barbados Cherry 49-56 32 0 32-34 0-1.1 M 85-90
Bean Sprouts 49-63 32 0 31.3 -0.4 32-34 0-1.1 H 90-95
Beans, Lima 7-10 32 0 31.0 -0.6 32-34 0-1.1 H 90-95
Beans, Snap or Green 10-14 45 7.2 30.7 -0.7 41-45 5.0-7.2 H 90-95
Beets (bunch) 10-14 32 0 31.3 -0.4 32-34 0-1.1 L 90-95
Beets (roots) 90-150 32 0 30.3 -0.9 32-34 0-1.1 L 95-100
Belgian Endive 14-28 36 2.2 36-38 2.2-3.3 M 95-98
Berries:
Blackberry 2-3 31 -0.5 30.6 -0.8 32-34 0-1.1 L 90-95
Blueberry 10-18 31 -0.5 29.7 -1.3 32-34 0-1.1 L 90-95
Cranberry 60-120 36 2.2 30.4 -0.9 36-40 2.2-4.4 L 90-95
Currants 7-14 31 -0.5 30.2 -1.0 32-34 0-1.1 L 90-95
Dewberry 2-3 31 -0.5 29.7 -1.3 32-34 0-1.1 L 90-95
Elderberry 5-14 31 -0.5 30.0 -1.1 32-34 0-1.1 L 90-95
Gooseberry 14-28 31 -0.5 30.0 -1.1 32-34 0-1.1 L 90-95
Loganberry 2-3 31 -0.5 29.7 -1.7 32-34 0-1.1 L 90-95
Raspberry 2-3 31 -0.5 30.4 -0.9 32-34 0-1.1 L 90-95
Strawberry 5-10 31 -0.5 30.6 -0.8 32-34 0-1.1 M 90-95
Bitter Gourd (Bitter Melon) 14-21 53 11.7 53-55 11.7-12.8 L 85-90
Black Radish 60-120 32 0 30.7 -0.7 32-34 0-1.1 M 90-95
Black Sapote 14-21 55 12.8 55-60 12.8-15.6 M 85-90
Blood Orange 21-56 40 4.4 40-44 4.4-6.7 H 90-95
Bok Choy 21 32 0 32-34 0-1.1 H 95-100
Boniato 20-150 55 12.8 55-60 12.8-15.6 H 85-90
Breadfruit 14-40 56 13.3 56-58 13.3-14.4 H 85-90
Broccoli 10-14 32 0 30.9 -0.6 32-34 0-1.1 M 90-95
Brussel Sprouts 21-35 32 0 30.5 -0.8 32-34 0-1.1 M 90-95
Cabbage, Chinese 30-60 32 0 30.4 -0.9 32-34 0-1.1 H 95-100
Cabbage (green, red, savoy) 90-180 32 0 30.4 -0.9 32-34 0-1.1 H 95-100
Cabbage (white) 90-180 32 0 29.5 -1.4 32-34 0-1.1 H 95-100
Cactus Pears 21 36 2.2 36-40 2.2-4.4 M 90-95
Caimito 21 38 3.3 38 3.3 H 90
Calabaza 60-90 50 10.0 50-55 10.0-12.8 H 50-70
Calamondin 14 48 8.9 48-50 8.9-10.0 H 90
Canistel 21 55 12.8 55-60 12.8-15.6 H 85-90
Cantaloupe 10-14 38 3.3 29.9 -1.2 36-41 2.2-5.0 H 85-90
Cape Gooseberry 30-60 54 12.2 54-59 12.2-15.0 M 80
Carambola (Star Fruit) 21-28 48 8.9 48-50 8.9-10.0 M 90-95
Carrots, topped 28-180 32 0 29.5 -1.4 32-34 0-1.1 L 95-100
Casaba melon 21-28 50 10.0 30.1 -1.1 45-50 7.2-10.0 H 85-90
Cashew Apple 35 32 0 32-34 0-1.1 M 85-90
Cassava 14-21 56 13.3 56-58 13.3-14.4 L 85-90
Cauliflower 20-30 32 0 30.6 -0.8 32-34 0-1.1 H 90-95
Celeriac 180-240 32 0 30.3 -0.9 32-34 0-1.1 L 95-100
Celery 14-28 32 0 31.1 -0.5 32-34 0-1.1 H 90-95
Chantarelle 14 32 0 32-36 0-2.2 N 85-90
Chard 10-14 32 0 31.9 -0.1 32-34 0-1.1 H 95-100
Chayote 8-10 45 7.2 31.0 -0.5 45-50 7.2-10.0 H 85-90
Cherry, Sour 3-7 31 -0.5 29.0 -1.7 31-33 -0.6 to 0.6 L 90-95
Cherry, Sweet 14-21 30 -1.1 28.8 -1.8 30-33 -1.1 to 0.6 L 90-95
Chicory 14-28 32 0 32-34 0-1.1 H 95-100
Chili (Pepper) 14-21 46 7.8 30.7 -0.7 45-50 7.2-10.0 M 90-95
Chinese Artichoke 7-14 32 0 32-34 0-1.1 N 90-95
Chinese Cabbage 60-90 32 0 32 0 H 95-100
Chinese Gooseberry 28-84 32 0 30.4 -0.9 32-34 0-1.1 N 90-95
Clementine 14-28 40 4.4 38-40 3.3-4.4 L 90-95
Coconut 30-60 32 0 30.4 -0.9 32-34 0-1.1 N 80-85
Collards 10-14 32 0 30.6 -0.8 32-34 0-1.1 H 90-95
Corn, Sweet 4-6 32 0 30.9 -0.6 32-34 0-1.1 L 90-95
Courgette (Zucchini) 14-21 45 7.2 31.1 -0.5 45-50 7.2-10.0 M 90-95
Crenshaw Melon 21-28 50 10.0 30.1 -1.1 45-50 7.2-10.0 H 85-90
Cucumbers 10-14 50 10.0 30.1 -0.5 50-52 10.0-11.1 H 90-95
Custard Apple (Sweetsop) 28-42 41 5.0 41-45 5.0-7.2 M 85-90
Daikon 120 32 0 32-34 0-1.1 95-100
Dasheen or Taro 42-140 56 13.3 52-56 11.1-13.3 L 85-90
Dates 165-365 32 0 32-34 0-1.1 L 70-75
Durian 42-56 39 3.9 39-42 3.9-5.6 M 85-90
Eggplant 10-14 50 10.0 30.6 -0.8 50-54 10.0-12.2 L 90-95
Endive (Escarole) 14-21 32 0 31.9 -0.1 32-34 0-1.1 M 95-100
Feijoa (Pineapple Guava) 14-2 41 5.0 4-50 5.0-10.0 M 90
Fennel 14-28 32 0 32-34 1.1-2.2 N 90-95
Figs 7-10 32 0 27.6 -2.4 32-34 0-1.1 M 85-90
Garlic 140-210 32 0 30.5 -0.8 32-34 0-1.1 L 65-70
Ginger 90-180 55 12.8 55-56 12.8-13.3 L 65-70
Granadila 21-28 50 10.0 50 10.0 H 85-90
Grapefruit (CA & Z) 28-42 56 13.3 30.0 -1.1 50-60 10.0-15.6 H 85-95
Grapefruit (FL & TX) 28-42 56 13.3 30.0 -1.1 50-60 10.0-15.6 H 85-95
Grapefruit (Mexico) 28-42 56 13.3 30.0 -1.1 56-60 13.3-15.6 H 85-95
Grapes 56-180 30 -1.1 28.1 -2.2 31-3 -0.6 to 0.6 L 90-95
“Greens, Leafy” 10-14 32 0 31.7 -0.2 32-34 0-1.1 H 95-100
Guava 14-21 50 10.0 48-50 8.9-10.0 M 85-90
Haricot Vert 7-10 40 4.4 40-45 4.4-7.2 M 95
honeydew Melon (untreated) 21-28 50 10.0 30.3 -1.0 46-50 7.8-10.0 H 85-90
Honeydew Melon (C2H4 treated) 21-28 50 10.0 30.9 -0.4 36-38 2.2-3.3 H 85-90
Horseradish 300-350 32 0 28.7 -1.8 32-34 0-1.1 L 95-100
Jackfruit 14-45 56 13.3 54-56 12.2-13.0 H 85-90
Jaffa Orange 56-85 46 7.8 46-50 7.8-10.0 H 85-90
Japanese Eggplant 7 46 7.8 46-54 7.8-12.2 H 90-95
Jerusalem Artichoke 100-150 32 0 27.5 -2.5 32-34 0-1.1 L 90-95
Jicama 30-60 55 12.8 55-65 12.8-18/3 H 65-70
Kaki (Persimmon) 60-90 32 0 28.1 -2.2 31-33 -0.6 to 0.6 H 90-95
Kale 10-14 32 0 31.1 -0.5 32-34 0-1.1 M 95-100
Kiwano 180 50 10.0 50-60 10.0-5.6 H 90
Kiwifruit (Chinese Gooseberry) 28-84 32 0 30.4 -0.9 32-34 0-1.1 H 90-95
Kohlrabi 25-30 32 0 30.2 -1.0 32-34 0-1.1 L 95-100
Kumquat 14-28 40 4.4 40 4.4 M 90-95
Langsat 14 52 11.1 52-58 11.1-14.4 H 85-90
Leeks 60-90 32 0 30.7 -0.7 32-34 0-1.1 M 95-100
Lemon 30-180 54 12.2 29.4 -1.4 50-55 10.0-12.8 H 85-90
Lettuce (butterhead) 8-12 32 0 32-34 0-1.1 H 90-95
Lettuce (head) 14-21 32 0 31.7 -0.2 32-34 0-1.1 H 95-100
Lettuce (iceberg) 9-14 32 0 32-34 0-1.1 H 90-95
Lime (Persian, Tahiti) 21-35 54 12.2 29.1 -1.6 52-55 11.1-12.8 H 85-90
Lime (Mexican, Key) 42-56 54 12.2 29.1 -1.6 52-55 11.1-12.8 H 85-90
Limequat 21-28 50 10.0 50 10.0 H 90-95
Lo Bok 60-120 32 0 32-34 0-1.1 H 95-100
Longan 21-35 35 1.7 35 1.7 M 90-95
Loquat 14-21 32 0 32 0 M 90
Lychee 21-35 41 5.0 35-50 1.7-10.0 M 90-95
Malanga 90 45 7.2 45 7.2 N 70-80
Mandarine 14-28 45 7.2 30.1 -1.1 44-46 6.7-7.8 85-90
Marney 14-42 55 12.8 55-60 12.8-15.6 H 90-95
Mango 14-25 56 13.3 30.4 -0.9 54-56 12.2-13.3 H 85-90
Mangosteen 14-25 56 13.3 54-56 12.2-13.3 H 85-90
Manico (Yuca) 150-180 32 0 32-36 0-2.2 N 85-90
Mineola 21-35 38 3.3 39-44 3.9-6.7 M 90-95
Mushrooms 12-17 32 0 30.4 -0.9 32-34 0-1.1 M 90-95
Nectarine 14-28 31 -0.5 31-32 -0.6 H 90-95
Okra 7-14 50 10.0 28.7 -1.8 47-50 8.3-10.0 M 90-95
Olive 28-42 45 7.2 29.4 -1.4 44-46 6.7-7.8 H 85-90
Onions(dry) 30-180 32 0 30.6 -0.8 32-34 0-1.1 M 65-75
Onions (green) 7-10 32 0 30.4 -0.9 32-34 0-1.1 M 95-100
Orange (CA & AZ) 21-56 45 7.2 30.6 -0.8 40-45 4.4-7.2 H 85-90
Orange (FL & TX) 56-84 36 2.2 30.6 -0.8 34-36 1.1-2.2 H 85-90
Pak Choi 30-40 32 0 32-34 0-1.1 H 90-95
Papaya 7-21 54 12.2 30.4 -0.9 53-55 11.7-12.8 H 85-90
Paprika 12-18 50 10.0 30.7 -0.7 45-50 7.2-10.0 M 90-95
Parsley 30-60 32 0 30.0 -1.1 32-34 0-1.1 H 95-100
Parsnip 120-150 32 0 30.4 -0.9 32-34 0-1.1 H 95-100
Passion Fruit 14-21 54 12.2 53-55 11.7-12.8 H 90-95
Peach 14-28 31 -0.5 30.3 -0.9 32-34 0-1.1 H 90-95
Pear (Anjou) 120-180 30 -1.1 29.2 -1.6 31-34 -0.6 to 1.1 H 90-95
Pear (Bosc, Bartiett) 60-90 30 -1.1 29.2 -1.6 31-34 -0.6 to 1.1 H 90-95
Peas 7-10 32 0 30.9 -0.6 32-34 0-1.1 H 90-95
Pepino 30 40 4.4 40-42 4.4-5.6 M 85-90
Pepper, Bell (Sweet) 12-18 50 10.0 30.7 -0.7 45-50 7.2-10.0 M 90-95
Peppers, Chili 14-21 50 10.0 30.7 -0.7 45-50 7.2-10.0 M 90-95
Persian melon 14-21 50 10.0 30.6 -0.8 46-50 7.8-10.0 H 85-90
Persimmon (Fuyu) 35-84 50 10.0 28.1 -2.2 48-50 8.9-10.0 H 90-95
Persimmon (Hachiya) 5-90 41 5.0 28.1 -2.2 40-40-45 4.4-7.2 H 90-95
Pineapple 14-36 50 10.0 30.0 -1.1 45-50 7.2-10.0 L 85-90
Pineapple Guava (Feijoa) 14-21 41 5.0 41-50 5.0-10.0 M 90-95
Plantain 10-35 58 14.4 30.6 -0.8 54-58 12.2-14.4 H 85-90
Plum & Prune 14-28 31 -0.5 30.5 -0.8 32-34 0-1.1 H 90-95
Pomegranate 28-56 41 5.0 27.6 -3.0 40-44 4.4-6.7 L 90-95
Potato, processing 56-175 50-10.0 30.5 -0.8 48-52 8.9-11.1 M 90-95
Potato, seed 84-175 40 4.4 30.5 -0.8 38-41 3.5-5.0 M 90-95
Potato, table 56-140 45 7.2 30.5 -0.8 45-46 7.2-7.8 M 90-95
Prickly Pear 21-28 41 5.0 40-45 4.4-7.2 M 90-95
Pummelo 84 45 7.2 45-48 7.2-8.9 M 85-90
Pumpkin 84-160 54 12.2 30.5 -0.8 50-65 10.0-12.8 L 70-75
Quince 60-90 31 -0.5 28.4 -2.0 32-34 0-1.1 H 90-95
Raddichio 14-21 32 0 32-34 0-1.1 N 95-100
Radish 21-28 32 0 30.7 -0.7 32-34 0-1.1 L 95-100
Red Beet 120-180 37 2.8 37-39 2.8-3.9 L 95-98
Red Whortleberry (cowberry) 21-280 32 0 32-34 0-1.1 N 90-95
Rambutan 7-21 54 12.2 50-54 10.0-12.2 H 85-90
Rhubarb 14-21 32 0 30.3 -0.9 32-34 0-1.1 L 95-100
Rutabaga 60-120 32 0 30.1 -1.1 32-34 0-.1.1 L 95-100
Salsify 60-120 32 0 30.1 -1.1 32-34 0-1.1 L 95-100
Sapodilla 14-21 60 15.6 60-68 15.-20.0 H 85-90
Sapota 14-21 54 12.2 54-56 12.2-13.3 H 85-90
Satsumas 56-84 39 3.9 37-39 2.8-3.9 M 85-90
Scorzonera 180 32 0 32-34 0-1.1 N 95-98
Seville Orange (Sour Orange) 90 50 10.0 50-54 10.0-12.2 M 85-90
Snow Pea 7-14 32 0 32-34 0-1.1 M 90-95
Spinach 10-14 32 0 31.5 -0.3 32-34 0-1.1 H 95-100
Squash, soft skin (summer) 7-14 50 10.0 31.1 -0.5 49-51 9.4-10.6 M 90-95
Squash, hard skin (winter) 84-150 54 12.2 30.5 -0.8 52-56 11.1-13.3 L 70-75
Star Fruit 21-28 48 8.9 48-50 8.9-10.0 85-90
Sugar Apple 28 45 7.2 45-47 7.2-8.3 H 85-90
Sugar Pea (Snow Pea) 7-14 32 0 32-34 0-1.1 M 90-95
Summer Squash 14-21 45 7.2 45-50 7.2-10.0 M 90-95
Swede (Rhutabaga) 60-120 32 0 30.1 -1.1 32-34 0-1.1 L 95-100
Sweet Corn 4-6 32 0 30.9 -0.6 32-34 0-1.1 L 90-95
Sweet Pepper (Bell Pepper) 12-18 50 10.0 30.7 -0.7 45-50 7.2-10.0 M 90-95
Sweet Potato 90-180 56 13.3 29.7 -1.3 55-58 12.8-14.4 L 85-90
Tamanito 28-42 32 0 32-34 0-1.1 M 90-95
Tamarind 21-28 45 7.2 44-46 6.7-7.8 H 90-95
Tangerine 14-28 45 7.2 30.1 -1.1 44-46 6.7-7.8 H 85-90
Taro Root 120-150 45 7.2 45-50 7.2-10.0 N 85-90
Tomatillos 21 55 12.8 55-60 12.8-15.6 H 85-90
Tomato, mature-green 21-28 56 13.3 31 -0.5 55-58 12.8-14.4 H 90-95
Tomato, breaker to light pink 7-14 50 10.0 31 -0.5 50-52 10.0-11.1 H 90-95
Tree-Tomato 21-70 39 3.9 37-39 2.8-3.9 H 85-90
Turnip, roots 60-120 32 0 30.1 -1.1 32-34 0-1.1 L 95-100
Turnip, greens 10-14 32 0 31.5 -0.3 32-34 0-1.1 H 95-100
Ugli Fruit 14-21 40 4.4 30.1 -1.1 40-45 4.4-7.2 H 90-95
Water Chestnut 100-128 40 4.4 40-45 4.4-7.2 L 85-90
Watercress 4.7 32 0 31.5 -0.3 32-34 0-1.1 H 95-100
Watermelon 14-21 50 10.0 30.9 -0.4 45-50 7.2-10.0 L 85-90
White Asparagus 14-21 32 0 32-34 0-1.1 H 95-100
White Radish 120 32 0 32-34 0-1.1 N 90-95
White Sapote 14-21 67 19.4 67-70 19.4-21.1 H 85-90
Winged Bean 28 50 10.0 50-55 10.0-12.8 N 90
Yam 50-115 56 13.3 30 -1.1 56-60 13.3-15.6 L 85-90
Yucca Root 10-14 50 10.0 50-55 10.0-12.8 N 90-95
Zucchini Squash 14-21 45 7.2 31.1 -0.5 45-50 7.2-10.0 H 90-95
Meat, Dairy Products & Poultry
Commodity Maximum Transit & Shelf Life (Days) Optimum Transit Temperature Hightest Freezing Point Recommended Container Temperature Setpoint Air Exchange

(cfm)

Relative Humidity

(%)

°F °C °F °C °F °C

FRESH MEAT

Beef, horse, lmb, pork, poultry, veal 14-28 29 -1.7 28.4 -2.0 30-32 -1.1 to 0 N 85-95
PROCESSED MEAT
Bacon, slab 21-28 29 -1.7 28.4 -2.0 32-34 0-1.1 N 85-95
Bacon, Sliced 21-28 29 -1.7 28.4 -2.0 32-34 0-1.1 N 85-95
Bologna, franks 21-28 29 -1.7 28.4 -2.0 32-34 0-1.1 N 85-95
Braunschwelger 21-28 29 -1.7 28.4 -2.0 32-34 0-1.1 N 85-95
Cold Cuts, Sliced 21-28 29 -1.7 28.4 -2.0 32-34 0-1.1 N 85-95
Dried Beef, sliced 21-28 41 5.0 28.4 -2.0 41 5.0 N 85-95
Hams: baked, boiled, Ready-to-eat 21-28 29 -1.7 28.4 -2.0 32-34 0-1.1 N 85-95
Hams, smoked 21-28 29 -1.7 28.4 -2.0 32-34 0-1.1 N 85-95
Liver Sausage, liver loaves 21-28 29 -1.7 28.4 -2.0 32-34 0-1.1 N 85-95
Pork Sausage 21-28 29 -1.7 28.4 -2.0 32-34 0-1.1 N 85-95
Sausage, Country and Polish 21-28 29 -1.7 28.4 -2.0 32-34 0-1.1 N 85-95
DAIRY PRODUCTS & CHEESE
Cheese: Natural (Brick, Cheddar, Camembert) 30-34 -1.1 to 1.1 28.4 -2.0 32-34 -1.1 to 1.1 N 70-80
Cheese : Cottage, Cream, Neufchatel 32-34 -0l.1 to 1.1 28.4 -2.0 32-34 -0.1 to 1.1 N 70-80
Cheese: Process (American, Brick, Limburger) 38-45 3.3-7.2 28.4 -2.0 45 7.2 N 70-80
Roquefort (Natural) 30-34 -1.1 to 1.1 28.4 -2.0 32-34 -1.1 to 1.1 N 70-80
Swiss (Natural) 30-34 -1.1 to 1.1 28.4 -2.0 32-34 -1.1 to 1.1 N 70-80
Cheese Foods 40-45 4.4-7.2 28.4 -2.0 45 7.2 N 70-80
Butter : Fresh 38-42 3.3-5.5 28.4 -2.0 32-34 0-1.1 N 70-80
Butter :Frozen -5 -20.5 -5 -20.5 N 70-80
Butter :Margarine 35 1.7 35 1.7 N 70-80
Ice Cream -15 -26.1 -15 -26.1 N 70-80
Milk 32 0 32-34 0-1.1 N 70-80
POULTRY AND EGGS
Poultry: Fresh, ice-packed 14-28 33 0.6 27 -2.8 30-32 -1.1 to 0 N 85-95
Fresh, Chilled 14-28 29 -1.7 27 -2.8 30-32 -1.1 to 0 N 85-95
Eggs 180 33-38 0.6-3.3 31 -0.5 34-38 1.1-3.3 N
Frozen Fish, Meat,Vegetable & Others
Commodity Maximum Transit & Shelf Life (Days) Optimum Transit Temperature Hightest Freezing Point Recommended Container Temperature Setpoint Air Exchange
(cfm)
Relative Humidity
(%)
°F °C °F °C °F °C
FROZEN FISH
Fatty (Atlantic Halibut, Herring, Mackerel, Carp, Mullet, Salmon, Sardines, Shad, Shark, snapper, Sturgeon, Tuna) 120-140 -10 to -5 -23.3 to -20.5 -10 to -5 -23.3 to -20.5 N
Lean (Cod, Flounder, Fluke, Haddock, Pacific Halibut, Perch, Pike, Pollock, Whiting) 240-300 -10 to -5 -23.3 to -20.5 -10 to -5 -23.3 to -20.5 N
Shrimp, Scallops 120-360 -10 to -5 -23.3 to -20.5 -10 to -5 -23.3 to -20.5 N
Crab, Lobster 120-360 -10 to -5 -23.3 to -20.5 -10 to -5 -23.3 to -20.5 N
FROZEN MEAT
Beef, Horse, Lamb, Pork, Poultry, Veal -5 -20.5 -5 -20.5 N
RROZEN VEGETABLES AND FRUITS -10 -23.3 -10 -23.3 N
LIVE PLANTS
Cut Flowers: 21-28 32 0 30.8 -0.7 34-36 1.1-2.2 H 90-95
Carnations
Chrysanthemums 21-28 32 0 30.8 -0.7 34-36 1.1-2.2 H 90-95
Gladioli 42-56 36 2.2 31.4 -0.3 36-50 2.2-10.0 H 90-95
Roses 4-14 32 0 31.2 -0.4 34-40 1.1-4.4 H 90-95
Potted plants 14-360 27-65 -2.8 to 18.3 34-65 1.1-18.3 H 90-95
Nursery Stock (cuttings, transplants) 21-180 30-40 -1.1 to 4.4 31-40 -0.6 to 4.4 H 90-95
Christmas Trees 32 0 34 1.1 N 90-95
Flowering bulbs: Bulbs 60-360 45-59 7.2-15.0 30 -1.1 28-60 -2.2 to 15.6 VH 65-75
Corns 60-360 45-59 7.2-15.0 30 -1.1 28-60 -2.2 to 15.6 VH 67-75
Rhizones 60-360 45-59 7.2-15.0 30 -1.1 28-60 -2.2 to 15.6 VH 67-75
Tubers 60-360 45-59 7.2-15.0 30 -1.1 28-60 -2.2 to 15.6 VH 67-75
MISCELLANEOUS
Batteries 45 7.2 45 7.2 N
Candy 60 15.5 30 -1.1 60 15.5 N
Dried Fruits & Vegetables 360 32 0 32-34 0-1.1 N 60-70
Film / photographic paper and Chemicals 50 10.0 50 10.0 N
Resins / chemicals 0-45 -17.8 to 7.2 0-45 -17.8 to 7.2 N
Tree Nuts, unshelled 0-720 32 0

Frozen and non-respiring products do not require fresh air exchange. Please contact the Customer Service Team if any specific settings are required.

Remarks:

  1. All data in this table should only be used as guideline and recommendation for cargo Transported in refrigerated containers. The temperature and shelf life levels stated are related to the variety, level of maturity and place of origin of the product.
  2. The data in this table should not affect the legal relationship or liability of Emirates Shipping (HK) Limited with or to any third party and neither shall such third party be entitled to rely upon.
  3. Emirates Shipping (HK) Limited have no liability for technical nor any consequent damaged resulting from or arising out of the use of the above data.