FOOD ST©RAGERECOMMENDATIONS
FRESH VE_ ETAB LE_
_eco_'_Hended Storage LiI:e
I'_mperat_r_ {r_4rig÷rator}
F IRII_S_ VEGETAIBLES
potatoes 45-50_F (4-10 C} 2-4 months
pumpldns _ 38-55_F (3-13_C} 3-4 months
radicchio 34_F (1C} 2-3 weeks
radishes 34_F (1C} 3-4 weeks
romaine 34_F (1C} 2-3 weeks
rutabagas 34_F (1C} 4-6 months
salsify 34_F (1C) 2-4 months
shallots 34_F (1C} 6 months
snow peas 34_F (1C} 1-2 weeks
spinach 34_F {!C} 1-2 weeks
squash, summer _ 40-50 F (4-10 C} 1-2 weeks
squash, winter 50-55_F (10-13_C) 3-5 months
sweet potatoes _ 55-60 F {13-16 C) 4-7 months
tamarillos 37-40 F {3-4_C) 2 months
tomatoes (ripe) 34-40 F (1-4_C) 3-4 weeks
turnips 34_F {1C) 4-5 months
water chestnuts 34-36 F (1-2_C) 1-2 months
watercress 34_F {! C} 2-3 weeks
Oomm@F_
Wash vegetables in cool water and drain. Store in airtight
container or plastic wrap.
Most vegetables should be stored in higher humidity.
Discard any fresh vegetables that are moldy or have other signs
of spoilage and wipe out the refrigerator compartment.
For fresh-cut produce, follow storage directions on package.
Refer to the list of ethylene sensitive and ethylene producing
vegetables and fruits.
Sensidv(_ to chili Mj _r_, a cause of spoihde. Damage may ilot be apparent mdl the vegetabh:, is retorted to a wJ_rmer temperJ}t ma.
N© YF: See P._od presen'J_tMn guide k._r complete instrucduns on h eezing vegetabMs Recommended f_'eezer storage tem _et'J_ture is O_:f l_ _'_,'_
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