Comprehensive reference chart of correct reefer trailer temperature settings by commodity — fresh produce, meat and poultry, dairy, frozen goods, beverages, pharmaceuticals, and floral products with storage temperatures and special handling notes.
return ( Why Temperature Accuracy Matters The single most important factor in reefer trucking is maintaining the correct temperature from pickup to delivery.
A deviation of even 5 degrees can mean the difference between a delivered load and a rejected load with a full-value damage claim against your cargo insurance.
Each commodity has an optimal temperature range, and some are more sensitive than others.
Tomatoes held below 50°F develop chilling injury.
Frozen meat above 0°F begins to degrade.
Pharmaceuticals outside their range are destroyed.
This guide provides the correct reefer temperature settings for the most commonly hauled refrigerated commodities.
Always confirm the specific temperature with the shipper before loading — their requirements may differ slightly based on the specific product, packaging, and destination.
Set your reefer to the shipper's specified temperature, not a general guideline.
Fresh Produce Cold-Sensitive Produce (Do Not Over-Cool) These commodities suffer chilling injury if held below their minimum temperature.
Setting your reefer too cold is as damaging as too warm: Tomatoes (mature green): 55-65°F (13-18°C) — Most commonly damaged by over-cooling.
Tomatoes (ripe/turning): 45-50°F (7-10°C) Watermelon: 50-60°F (10-16°C) — Chilling injury below 50°F causes pitting and decay Cucumbers: 50-55°F (10-13°C) — Susceptible to surface pitting below 50°F Squash (summer): 45-50°F (7-10°C) Squash (winter/hard shell): 50-55°F (10-13°C) Sweet potatoes: 55-60°F (13-16°C) — Below 55°F causes internal discoloration and off-flavors Bananas (green): 56-58°F (13-14°C) — Extremely temperature-sensitive.
Below 56°F causes irreversible chilling injury.
Bananas (ripe): 56-58°F (13-14°C) Eggplant: 46-54°F (8-12°C) Bell peppers: 45-50°F (7-10°C) Hot peppers: 45-50°F (7-10°C) Avocados (unripe): 45-55°F (7-13°C) depending on variety Pineapple: 45-50°F (7-10°C) Mangoes: 55°F (13°C) Limes: 48-50°F (9-10°C) Chilling injury on cold-sensitive produce does not always show immediately.
A load of green tomatoes held at 40°F may look fine at delivery but develop internal decay and surface pitting within 2-3 days.
The receiver may accept delivery then file a claim later when the damage becomes visible.
Always maintain the correct temperature — even if the shipper's specified temperature seems "warm" to you.
Cold-Tolerant Produce (Near Freezing) These commodities can be held at or near 32°F without damage and benefit from the coldest possible temperatures above their freezing point: Strawberries: 32-34°F (0-1°C) — Highly perishable, must stay cold.
One of the most temperature-sensitive loads.
Blueberries: 32-35°F (0-2°C) Raspberries/blackberries: 32-34°F (0-1°C) Grapes (table): 30-32°F (-1 to 0°C) Peaches/nectarines: 32-34°F (0-1°C) Plums: 32-34°F (0-1°C) Cherries: 30-32°F (-1 to 0°C) Apples: 32-36°F (0-2°C) depending on variety Pears: 30-32°F (-1 to 0°C) Sweet corn: 32-35°F (0-2°C) — Rapid sugar-to-starch conversion at higher temps Brocc.
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