Food Storage
A quick note about produce storage...
The flavors of fruits and vegetables and their nutrient value are best preserved through proper storage. In general this requires cool to cold temperatures and moist to very moist humidity conditions.
A few specific tips:
• Store fruits (especially apples, cantaloupes, pears, and peaches) separate from vegetables in the refrigerator. These fruits naturally produce high levels of ethylene gases, which speed ripening.
• Try to use damaged produce quickly as their storage life will be shorter.
• Do not seal produce in plastic storage bags. Openings or small perforations in the bags will allow air to circulate around the produce, which will help keep it fresh longer.
• Keep all storage areas clean, and check produce regularly for signs of spoilage such as mold or slime. If spoiled, toss it out – or better yet, compost it!
• Store all cut, peeled, or cooked produce in clean, covered containers in the refrigerator.
• In addition to proper temperature and humidity, store produce that doesn’t require refrigeration in a dark environment with sufficient air circulation.
The following table can help you keeping your produce fresh, tasty, and nutritious:
|
Food |
Temperature |
|
|
Cold (32-45°F) |
Cool (45-60°F) |
|
|
Apple |
XXXXX |
|
|
Asparagus |
XXXXX |
|
|
Avocado |
XXXXX |
|
|
Banana |
XXXXX |
|
|
Beans, Green |
XXXXX |
|
|
Beets |
XXXXX |
|
|
Berries |
XXXXX |
|
|
Broccoli |
XXXXX |
|
|
Brussels sprouts |
XXXXX |
|
|
Cabbage |
XXXXX |
|
|
Chard |
XXXXX |
|
|
Carrots |
XXXXX |
|
|
Cauliflower |
XXXXX |
|
|
Celery |
XXXXX |
|
|
Corn, Sweet |
XXXXX |
|
|
Cucumber |
XXXXX |
|
|
Eggplant |
XXXXX |
|
|
Garlic** |
XXXXX |
|
|
Grapefruit |
XXXXX |
|
|
Grapes |
XXXXX |
|
|
Herbs |
XXXXX |
|
|
Greens |
XXXXX |
|
|
Horseradish |
XXXXX |
|
|
Jicama |
XXXXX |
|
|
Kiwi |
XXXXX |
|
|
Kohlrabi |
XXXXX |
|
|
Lemon/Lime |
XXXXX |
|
|
Mango |
XXXXX |
|
|
Melons |
XXXXX |
|
|
Nectarine |
XXXXX |
|
|
Onion, Green |
XXXXX |
|
|
Onions, dry** |
XXXXX |
|
|
Orange |
XXXXX |
|
|
Parsnips |
XXXXX |
|
|
Peach |
XXXXX |
|
|
Pear |
XXXXX |
|
|
Peas |
XXXXX |
|
|
Peppers, fresh |
XXXXX |
|
|
Peppers, dry** |
XXXXX |
|
|
Potato** |
XXXXX |
|
|
Potato, sweet** |
XXXXX |
|
|
Rhubarb |
XXXXX |
|
|
Swiss Chard |
XXXXX |
|
|
Tomato |
XXXXX |
|
|
Turnip |
XXXXX |
|
Unless otherwise noted the vegetables listed are best stored in very humid environments (75-95% relative humidity). A refrigerator crisper provides a good humid environment for produce storage. Some newer refrigerator models allow you to adjust the humidity level from low to high. You may also use clean moistened burlap or cotton storage bags if you need help in keeping produce moist.
**These items are best stored in a drier environment (50-75% relative humidity)
Sources:
• Cantwell M. Properties and recommended conditions for long-term storage of fresh fruits and vegetables; 2001. University of California at Davis, Postharvest Technology Research Information Accessed at http://www.koudecentraal.nl/documents/properties_and_recommendations_for_the_long_termstorage.pdf
• Dakota Rural Action. South Dakota Local Foods Directory; 2009. Brookings, SD: Dakota Rural Action.
• Garden to Table: Storing Fresh Garden Produce; 2007. Universities of Rhode Island, Connecticut, Maine, New Hampshire and Vermont. Accessed at http://www.uri.edu/ce/ceec/food/documents/fruitAndVegetableStorageChartFactSheet.pdf.
• Rutledge AD. Fresh Vegetable Storage for the Homeowner; 2005. University of Tennessee Extension. Accessed at http://www.utextension.utk.edu/publications/spfiles/sp291-l.pdf.
• U.S. Department of Agriculture, Food Safety and Inspection Service. Is It Done Yet? 2007. Accessed at http://www.fsis.usda.gov/is_it_done_yet/.
