3-14. STORAGE COMPATIBILITY
a. The ideal cold storage warehouse is divided into five rooms. Each room is
designed to store similar items in order to prevent assimilation of odor. The divisions of
a cold storage warehouse usually include:
(1) A fresh-fruits-and-vegetables room 35F (1.7C) to store highly
perishable fruits and vegetables, such as apricots, pears, lettuce, and celery.
(2) An eggs-and-dairy products room 35F (1.7C) to store such items as
butter, shell eggs, cheese, and fresh milk.
A frozen foods room 0F (-17.8ΕC) or below to store frozen subsistence.
A meat chill room 35ΕF (1.7ΕC) to store fresh chilled meat and meat
(5) A ventilated storage 50F (10.0C) to store fruits and vegetables that are
not highly perishable, such as potatoes, bananas, and onions.
b. To avoid absorption of aromas between noncompatible subsistence, the
following items will not be stored in the same area:
(1) Apples and pears will not be stored with potatoes as they will acquire an
unpleasant earthy taste and odor from the potatoes.
(2) Apples, pears, bananas, peaches, plums, cantaloupes, ripe honeydew
melons, avocados, tomatoes, and ethylene-producing fruits or vegetables should not be
stored with lettuce (causes russeting, a brownish roughened area), carrots (become
bitter), cucumbers, green peppers, acorn or hubbard squash (loss of green color).
(3) Apples and citrus fruits should not be stored with meat, eggs, and dairy
products as they will readily absorb the odors from the apples and citrus fruits.
Study the perishable subsistence storage compatibility groups in
DOD 4145.19-R-1 (see appendix A, pages A-2 and A-3).
3-15. STORAGE PERIODS (KEEPING TIME)
a. Many of the considerations mentioned for semiperishable items (para 3-7a)
are applicable to perishable items.
b. Table 5-6, "Storage life of frozen subsistence at 0F or below," in DOD
4145.19-R-1 (see Appendix A) should be used as a guide for frozen subsistence.