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LEBENSMITTEL Optimale
Lagerungstemperatur
(°C)
Optimale
Feuchtigkeit
der Umgebung,
in welcher die
Lebensmittel
gelagert werden
(%)
Durchschnittliche
Lagerungszeit
Chicoree 0 95-100 2 bis 4 Wochen
süßer Mais 0 95-98 5 bis 8 Tage
Lauch 0 95-100 2 bis 3 Monate
Pilze 0 95 3 bis 4 Tage
Petersilie 0 95-100 2 bis 3 Tage
Pastinak 0 98-100 4 bis 6 Monate
Winterrettich 0 95-100 2 bis 4 Monate
Meerrettich 0 98-100 10 bis 12 Monate
Blumenkohl 0 bis 2 90-95 2 bis 4 Wochen
Zwiebeln 0 bis 2 65-70 6 bis 7 Monate
Spargel 0 bis 2 95-100 2 bis 3 Wochen
Erbsen 0 bis 2 95-98 1 bis 2 Wochen
Gemüse,
geschnitten 0 bis 2 90-95 bis zu 5 Tagen
Rosenkohl 0 bis 2 90-95 1 bis 2 Wochen
Stachelbeeren 0 bis 2 90-95 3 bis 4 Wochen
Gurken 4 bis 10 95 10 bis 14 Tage
Kartoffeln 7 bis 10 90-95 bis zu 9 Monaten
Avokado, unreif 7 bis 10 85-95 bis zu 6 Wochen
Paprika 7 bis 10 90-95 2 bis 3 Wochen
Tomaten 10 bis 12 85-90 4 bis 7 Tage
Bohnen < 15 40-50 6 bis 10 Monate
Birnen -3 90-95 2 bis 7 Monate
Aprikosen -1 90-95 1 bis 3 Wochen
Erdbeeren 0 90-95 3 bis 7 Tage
Himbeeren 0 bis 2 90-95 2 bis 3 Tage
Johannisbeeren 0 bis 2 90-95 1 bis 4 Wochen
Heidelbeeren 0 bis 2 90-95 14 Tage
Kirschen 0 bis 2 90-95 2 bis 3 Wochen
35


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