Vegetable Maturity Dates, Yields and Storage
H-912,
October 2000
Ronald C. Smith, Ph.D., Extension Horticulturist
Each summer brings many questions about
vegetable yields, weights and storage conditions. This list is
compiled to help vegetable growers determine
approximate yields to expect, what their usual packing weights
are, and if necessary, conditions required for storage.
Included are the approximate number of days from
field planting to market under optimum growing conditions.
Approximate number of days from planting to market
maturity under optimum growing conditions.
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Crop Early Variety Common Type Late Variety
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Bean, bush 46 --- 65
Bean, pole 56 --- 72
Bean, lima, bush 65 --- 78
Beet 50 --- 80
Broccoli, sprouting1 70 --- 150
Brussels sprouts2 90 --- 100
Cabbage2 62 --- 110
Carrot 60 --- 85
Cauliflower, snowball type2 55 --- 65
Chinese cabbage 70 --- 80
Chives --- 90 ---
Corn 70 --- 100
Cucumber 60 --- 70
Eggplant 70 --- 85
Kohlrabi 55 --- 65
Lettuce, head 60 --- 85
Lettuce, leaf 40 --- 50
Melon, Honey Ball --- 105 ---
Melon, Honey Dew --- 115 ---
Muskmelon 75 83 90
Mustard 40 --- 60
Okra 50 --- 60
Onion 85 --- 120
Parsley 70 --- 85
Parsnip 100 --- 130
Pea 58 --- 77
Pepper, sweet2 60 --- 80
Potato 90 --- 120
Pumpkin 110 --- 120
Radish 22 --- 40
Radish, winter type 50 --- 60
Rutabaga --- 90 ---
Spinach 40 --- 50
Squash, winter 50 --- 68
Squash, summer 80 --- 120
Tomato2 65 --- 100
Turnip 40 --- 75
Watermelon 65 75 95
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When these crops are planted under low-temperature conditions, it
takes them longer than indicated above to reach the harvest stage.
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1 For a direct-seeded crop. Transplanting may delay maturity by a few
weeks, depending on
environmental conditions.
2 For a transplanted crop additional time is needed from seed sowing to transplanting.
Yields per acre of vegetable crops
The average yields for the whole country are lower than are desirable for profitable production.
The indicated good yields can be exceeded readily in some areas where really favorable
conditions exist. In fact in some states the average yield equals or exceeds what would be
considered a good yield in other vegetable-growing areas.
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Approximate Average Yield
Crop per Acre for United States Good Yield per Acre
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Asparagus 90 crates (30 lb.) 200 crates
Bean, market 110 bushels 200 bushels
Bean, lima, market 80 bushels, in pods (32 lb.) 150 bushels
Bean, market 200 bushels (52 lb.) 400 bushels or 1,400 bunches
Broccoli 120 crates (42 lb.) 200 crates
Brussel sprouts 4.5 tons 5 tons
Cabbage, market 8 tons 12 tons
Carrot, bunched 360 crates (75 lb.) 450 crates
Cauliflower 420 crates (37 lb.) 600 crates
Chard, Swiss --- 5 tons
Corn, market 105 crates (5 dozen, 50 lb.) 300 crates (1,500 dozen)
Cucumbers, market 155 bushels (48 lb.) 500 bushels
Eggplant 300 bushels (33 lb.) 500 bushels
Garlic 4,800 lbs. 5,600 lb.
Lettuce 360 cartons (2 dozen) 600 cartons
Melon, Honey Ball 120 crates (70 lb.) 200 crates
Melon, Honey Dew 310 crates (70 lb.) 400 crates
Muskmelon 110 crates (70 lb.) 200 crates
Okra --- 5 tons
Onion 360 sacks (50 lb.) 700 sacks
Pea, market 105 bushels, in pods (30 lb.) 150 bushels
Pepper, bell 245 bushels (25 lb.) 500 bushels
Potato, early 200 bushels (60 lb.) 400 bushels
Potato, late 250 bushels (60 lb.) 400 bushels
Pumpkin --- 50 tons
Radish --- 20,000 bunches
Rhubarb --- 2 tons
Rutabaga --- 10 tons
Spinach, market 250 bunches (25 lb.) 500 bushels
Squash, summer --- 400 bushels (45 lb.)
Squash, winter --- 10 tons
Tomato, market 150 bushels (56 lb.) 300 bushels
Turnip --- 5 tons, bunched
Watermelon 280 fruits (about 25 lb. each) 500 fruits
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Temperature requirements
The temperature requirements for holding vegetables in storage or transit, the average freezing points, and the
suggested relative humidities.1
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Recommended Recommended Maximum Amount of
Vegetables Temperature Relative Humidity Time to be Held
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(�F) (%) (Weeks)
Asparagus 32 90-95 1-2
Bean 45-50 85-90 1-2
Bean, lima, unshelled 32 90-95 2
Beet, topped3 32 90-95 7-8
Broccoli 32 90-95 1-2
Brussels sprouts 32 90-95 4
Cabbage 32 90-95 12-16
Carrot, topped3 32 90-95 16-20
Cauliflower 32 90-95 3-4
Chinese cabbage4 32 90-95 8-12
Corn 32 90-95 �-1
Cucumber 50-55 90-95 2-4
Eggplant 50-55 85-90 1-2
Greens and Salads5 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, topped3 32 90-95 24-26
Pea 32 85-90 1-2
Pepper, sweet 45-50 85-90 1-2
Potato6 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, topped3 32 90-95 8-16
Spinach 32 90-95 1-2
Squash, summer 45-50 85-95 �-1
Squash, winter7 50-55 70-75 24-26
Tomato, mature green 55-60 85-90 1-2
Tomato, ripe 45-55 85-90 1-2
Turnip, topped3 32 90-95 16-22
Watermelon 50-55 85-90 1-4
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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 temperature, 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 ¾ to 1½ 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 50° to 60°F. Those stored below 50°F 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 80-85°F with a RH of 80%.
Sources:
Handbook for Vegetable Grower, Revised Printing by James Edward Knott, Professor of Vegetable Crops, University of California at Davis. Published by John
Wiley and Sons, Somerset, NJ 08873.
Fruit and Vegetable Facts and Pointers. United Fresh Fruit and Vegetable Association, 101919th Street, N.W., Washington, D.C.
20036.
Recommended temperature, relative humidity and approximate storage life
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--- Temperature --- Relative Approximate
Crop* �C �F Humidity Storage Life
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(percent)
Fruits
Apples -1-4 30-40 90-95 1-12 months
Apricots -0.5-0 31-32 90-95 1-3 weeks
Raspberries -0.5-0 31-32 90-95 2-3 days
Strawberries 0 32 90-95 5-7 days
Cherries, sour 0 32 90-95 3-7 days
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Veggies
Asparagus 0-2 32-35 95-100 2-3 weeks
Beans, green or snap 4-7 40-45 95 7-10 days
Beets, bunched 0 32 98-100 10-14 days
Beets, topped 0 32 98-100 4-6 months
Broccoli 0 32 95-100 10-14 days
Brussels sprouts 0 32 95-100 3-5 weeks
Cabbage, early 0 32 98-100 3-6 weeks
Cabbage, late 0 32 98-100 5-6 months
Carrots, bunched 0 32 95-100 2 weeks
Carrots, mature 0 32 98-100 7-9 months
Cauliflower 0 32 95-98 3-4 weeks
Celery 0 32 98-100 2-3 months
Chard 0 32 95-100 10-14 days
Corn, sweet 0 32 95-98 5-8 days
Cucumbers 10-13 50-55 95 10-14 days
Eggplants 8-12 46-54 90-95 1 week
Garlic 0 32 65-70 6-7 months
Greens, leafy 0 32 95-100 10-14 days
Horseradish -1.0-0 30-32 98-100 10-12 months
Kohlrabi 0 32 98-100 2-3 months
Leeks 0 32 95-100 2-3 months
Lettuce 0 32 98-100 2-3 weeks
Cantaloup (�-slip) 2-5 36-41 95 15 days
Cantaloup (full-slip) 0-2 32-36 95 5-14 days
Honey Dew 7 45 90-95 3 weeks
Watermelons 10-15 50-60 90 2-3 weeks
Okra 7-10 45-50 90-95 7-10 days
Onion, green 0 32 95-100 3-4 weeks
Onion, dry 0 32 65-70 1-8 months
Parsley 0 32 95-100 2-2.5 months
Parsnips 0 32 98-100 4-6 months
Peas, green 0 32 95-98 1-2 weeks
Peppers, chili (dry) 0-10 32-50 60-70 6 months
Peppers, sweet 7-13 45-55 90-95 2-3 weeks
Potatoes, early crop 4-5 40-41 90-95 4-5 months
Potatoes, late crop 3-4 38-80 90-95 5-10 months
Pumpkins 10-13 50-55 50-70 2-3 months
Radishes, spring 0 32 95-100 3-4 weeks
Radishes, winter 0 32 95-100 2-4 months
Rutabagas 0 32 98-100 4-6 months
Spinach 0 32 95-100 10-14 days
Squashes, summer 5-10 41-50 95 1-2 weeks
Sweet potatoes 13-16 55-60 85-90 4-7 months
Tomatoes, mature-green 13-21 55-70 90-95 1-3 weeks
Tomatoes, firm-ripe 8-10 46-50 90-95 4-7 days
Turnips 0 32 95 4-5 months
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* The wide range storage life is due to: degree of maturity at harvest, cultivar differences, and handling during/post harvest.
H-912,
October 2000
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