Worth pointing to OP's primary source, which is great: <a href="https://postharvest.ucdavis.edu/produce-facts-sheets" rel="nofollow">https://postharvest.ucdavis.edu/produce-facts-sheets</a><p>Edit because there seems to be some confusion about this: this is mainly constructed as a resource for farmers, grocers, etc, who are trying to bring produce to consumers in a state that it will arrive in their home at a good quality. Their requirements for length of time in storage/transport are very different from most consumers, and the resources they can devote to maintaining an optimal temperature, humidity, gas environment for a given type of produce are much more extensive. That said, there's plenty to learn from it as a consumer with the right eye, e.g. about how the tissue damage due to too cold storage may differ from too hot, or the ethylene interactions from storing various things together.