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Fortsetzung der Tabelle von der vorigen Seite
Durchschnittliche
Lagerungszeit
Optimale
Feuchtigkeit der
Umgebung, in
welcher die
Lebensmittel
gelagert werden
(%)
Optimale
Lagerungstemperatur
(°C)
Lebensmittelart
14 Tage950 bis 4Lamm
3 Tage950 bis 4Hühnchen
3-10 Tage950 bis 4Fisch
2 Tage950 bis 4Weichtiere
16 Wochen951,5Im Vakuum gereiftes
Rindfleisch
7 bis 10 Tage952 bis 4Milchprodukte (Yoghurt,
Sauerrahm, Butter,
Weichkäse,
Käseaufstriche,)
3 bis 5 Monate950Rote Beete
10 bis 14 Tage95-1000Broccoli
3 bis 6 Wochen98-1000früher Kohl
4 bis 5 Monate98-1000reife Mohrrüben
2 bis 3 Wochen95-1000Wintersalat
6 bis 7 Monate65-700Knoblauch
2 bis 3 Monate98-1000Kohlrabi
2 bis 3 Monate95-1000Chinakohl
3 bis 4 Monate98-1000Später Kohl
2 Wochen95-1000Mohrrüben
2 bis 4 Wochen95-980Blumenkohl
2 bis 3 Monate98-1000Zellerknolle
10 bis 14 Tage95-1000Mangold
2 bis 4 Wochen95-1000Chicoree
5 bis 8 Tage95-980süßer Mais
2 bis 3 Monate95-1000Lauch
3 bis 4 Tage950Pilze
2 bis 3 Tage95-1000Petersilie
4 bis 6 Monate98-1000Pastinak
2 bis 4 Monate95-1000Winterrettich
10 bis 12 Monate98-1000Meerrettich
2 bis 4 Wochen90-950 bis 2Blumenkohl
6 bis 7 Monate65-700 bis 2Zwiebeln
2 bis 3 Wochen95-1000 bis 2Spargel
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