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FOOD STORAGE RECOMMENDATIONS
FRESH VEGETABLES
radishes 34˚F (1˚C) 3–4 weeks
romaine 34˚F (1˚C) 2–3 weeks
rutabagas 34˚F (1˚C) 4–6 months
salsify 34˚F (1˚C) 2–4 months
shallots 34˚F (1˚C) 6 months
snow peas 34˚F (1˚C) 1–2 weeks
spinach 34˚F (1˚C) 1–2 weeks
squash, summer* 40–45˚F (4–7˚C) 1–2 weeks
t
amarillos 37–40˚F (3–4˚C) 2 months
tomatoes (ripe) 34–40˚F (1–4˚C) 3–4 weeks
turnips 34˚F (1˚C) 4
–5 months
water chestnuts 34–36˚F (1–2˚C) 1–2 months
watercress 34˚F (1˚C) 2–3 weeks
*Sensitive to chill injury, a cause of spoilage. Damage may not be apparent until the vegetable is returned to a warmer temperature.
NOTE: See food preservation guide for complete instructions on freezing vegetables. Recommended freezer storage temperature is 0˚F (-18˚C).
Recommended Storage Life
Temperature (refrigerator) Comments
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 r
efrigerator compartment.
For fresh-cut produce, follow storage directions on package.
Refer to the list of ethylene sensitive and ethylene producing
vegetables and fruits.
FRESH VEGETABLES
ETHYLENE PR
ODUCING FOODS
apples
cherimoyas
mamey sapote
passion fr
uit plums
apricots
figs
mangoes peaches prunes
avocados
guavas mangosteen pears quince
ripening bananas honeydew nectarines persimmons tomatoes
cantaloupe kiwifruit papayas plantains
ETHYLENE SENSITIVE FOODS
unripe bananas cabbage eggplant peas watercress
green beans carrots unripe kiwifruit peppers watermelon
belgian endive
cauliflower
leafy gr
eens
spinach
br
occoli
char
d lettuce squash
brussels sprouts cucumbers okra sweet potatoes
NOTE: Do not store ethylene producing foods with ethylene sensitive foods.
ETHYLENE GAS
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