How long are clementines good for in the fridge?

In this brief guide, we will answer the question, “How long are clementines good for in the fridge?”. We will also discuss the proper ways to store clementines, what affects their shelf life and how to tell when they have gone bad. 

How long are clementines good for in the fridge?

Clementines remain fresh in the refrigerator for up to 2 weeks.  Place them in the refrigerator’s produce drawer in a mesh bag or a well-ventilated container (1,2). 

The maximum storage life of clementines is one week at room temperature when stored for more than one week they lose their flavour. Refrigerate clementines in a plastic bag to extend their shelf life (1). 

What are the proper ways to store clementine?

  • The best way to store your fresh clementines is to store them in the fridge. Put them in any plastic bag that is not tightly sealed and store them in the refrigerator drawer. They will stay fresh and juicy for up to 2 weeks (1,2).
  • Do not eat them without washing them thoroughly even if you are removing their rind because their rind can transfer the bacteria to the rest of the edible portion if they are not washed properly (3,4).
  • You can also freeze clementines by washing, peeling, separating the segments, putting in a plastic container and storing in the freezer at -18 ºC (11).

What is the shelf life of clementines?

Clementines, a variety of citrus fruit, have a normal shelf life of 2 to 4 weeks when kept under ideal storage conditions. They could remain viable for about a week if kept at room temperature (1,2). 

Clementines, however, can keep up to 4 weeks or even longer when kept in the refrigerator at a temperature of about 4°C (39°F) and a relative humidity of 90–95%, depending on their initial quality and freshness at the time of purchase (1,2).

What affects the shelf life of clementines?

Ripeness: The ripeness of clementines at harvest is one of the key factors since immature clementines have a lower shelf life due to their greater respiration rates and susceptibility to rot (3). 

Ethylene exposure: Ethylene can also shorten the shelf life of fruit by accelerating ripening (5). 

Physical damage: Physical harm sustained during handling and shipping can also cause decay and spoiling and affects the shelf life of clementines allowing microorganisms access to the fruit and compromising its overall integrity (6).

Handling practices: Poor post-harvest handling techniques, like insufficient washing, sorting, or packing, can cause physical harm and microbiological contamination, which accelerates decomposition (7). 

Storage conditions: Temperatures above 4°C (39°F) will hasten moisture loss and deterioration, while low humidity can cause clementines to dry out (7). 

How to tell when clementines have gone bad?

  • Visual cues such as mold growth, visible decay, or a wrinkled and shriveled appearance are signs of spoilage (8).
  • Sour or off-putting odor, rather than the characteristic citrus fragrance, can indicate microbial activity and deterioration (10). 
  • Changes in texture, like extreme softness or hardness, may suggest that the fruit is no longer fresh (8,9).
  • Any signs of fermentation, bubbling, or oozing liquid are indications of microbial activity (9).
  • Taste excessively bitter, sour, or overly bland (9,10).


In this brief guide, we answered the question, “How long are clementines good for in the fridge?” We also discussed  the proper ways to store clementines, what affects their shelf life and how to tell when they have gone bad. 


1. Genovese, F., et al. Effect of Packaging Technology on the Quality of Pre-cooled Clementine Fruit. In: Coppola, A., Di Renzo, G., Altieri, G., D’Antonio, P. (eds) Innovative Biosystems Engineering for Sustainable Agriculture, Forestry and Food Production. Lecture Notes in Civil Engineering, 2020, 67. 

2. Garden-Robinson, J. Food Storage Guide Answers the Question: How long can I store. North Dakota State University Extension Service, 2013. 

3. Strano, M.C. et al. Advance in Citrus Postharvest Management: Diseases, Cold Storage and Quality Evaluation. In book: Citrus Pathology. InTech, 2017.

4. Zander, A., Bunning, M. Guide to Washing Fresh Produce. Colorado State University, 2010.

5. Jin Gao, et al. Role of ethylene response factors (ERFs) in fruit ripening. Food Quality and Safety, 2020, 4, 15–20.

6. Opara, U.L., Pathare, P.B. Bruise damage measurement and analysis of fresh horticultural produce – A review. Postharvest Biology and Technology, 2014, 91, 9-24.

7. Budhathoki, P. Review On Post-Harvest Handling Of Fruits And Vegetables To Minimize Loss. Food and Agri Economics Review, 2022, 2(1), 37-40.

8. Barth, M., et al. Microbiological Spoilage of Fruits and Vegetables. In: W.H. Sperber, M.P. Doyle (eds.), Compendium of the Microbiological Spoilage of Foods and Beverages, Food Microbiology and Food Safety, Springer, 2010.

9. Gade, R.M., Lad, R.S. An Overview On Citrus Diseases And Their Management. In book: citrus production technology. Akola, 2016.

10. Porat, R. Fallik. E. Production of off-flavours in fruit and vegetables under fermentative conditions. Fruit and Vegetable Flavour, 2008, 150-164.

11.  Silva, C.L.M. Home Freezing of Fruits and Vegetables. In book: Frozen food science and technology, 2008.

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