37
Don’t store ethylene
producers…
apples
apricots
avocados
ripening bananas
cantaloupe
cherimoyas
figs
guavas
honeydew
kiwifruit
mamey sapote
mangoes
mangosteen
nectarines
papayas
passion fruit
peaches
pears
persimmons
plantains
plums
prunes
quince
tomatoes
…with foods that are
sensitive to ethylene
unripe bananas
green beans
belgian endive
broccoli
brussels sprouts
cabbage
carrots
cauliflower
chard
cucumbers
eggplant
unripe kiwifruit
leafy greens
lettuce
okra
parsley
peas
peppers
spinach
squash
sweet potatoes
watercress
watermelon
The food storage charts on pages
32-36 give you specific informa-
tion to help you keep food safe
and keep it at its best quality. The
recommended storage tempera-
tures will help you provide
optimal storage conditions, to
help you keep food at it best
quality longer. As a general rule,
food that requires refrigeration
that is handled properly and kept
at temperatures below 45°F (7˚C)
will be safe to eat.
Storing food at temperatures
below 45°F (7˚C) keeps it out of
the Danger Zone. The storage
times for refrigeration will help
keep food from spoiling or
becoming dangerous to eat. The
time limits for frozen foods are to
maintain flavor and texture…if
food is kept longer than the
recommended time in the freezer,
it will still be safe to eat, but the
quality won’t be as good.
Ethylene
Some fruits and vegetables will
produce ethylene, a gas that
initiates the ripening process.
Ethylene can cause premature
ripening in some foods, while in
others, it can actually cause
damage. To reduce unnecessary
spoilage of your produce, do not
store ethylene producing fruits
and vegetables with those that
are sensitive to it.
Suggested Food
Storage
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