Storage Tips For Produce

1. Apples

• Store in a cool, dark place or in the fridge.
• Keep away from other produce to prevent ethylene gas from speeding up the ripening of other fruits and vegetables.

2. Bananas

• Store at room temperature until ripe.
• Once ripe, they can be refrigerated to slow further ripening; the skin will darken but the banana inside will stay the same.

3. Potatoes

• Store in a cool, dark, and well-ventilated place.
• Avoid storing near onions to prevent spoilage.

4. Onions

• Store in a cool, dark, well-ventilated place, separate from potatoes.
• Do not refrigerate unless cut.

5. Tomatoes

• Store at room temperature away from direct sunlight.
• Refrigerate only when fully ripe to extend shelf life.

6. Lettuce and Leafy Greens

• Store in the fridge in a produce drawer or in a plastic bag with a few holes for airflow.
• Keep lettuce away from fruits that emit ethylene gas like apples and bananas.

7. Carrots

• Store in the refrigerator.
• If they come with tops, remove the tops to prolong freshness.

8. Citrus Fruits (Oranges, Lemons, Limes)

• Store in a cool place or in the refrigerator.
• Can be kept at room temperature if they will be used within a week.

9. Berries (Strawberries, Blueberries, etc.)

• Refrigerate in their original container or a covered bowl.
• Only wash them just before use to prevent mold.

10. Avocados

• Store at room temperature until ripe.
• Once ripe, they can be stored in the refrigerator to extend shelf life.

11. Broccoli

• Store in the refrigerator.
• Keep in a produce drawer or wrap in a damp paper towel and place in a breathable bag.

12. Cucumbers

• Store in the fridge, preferably in the crisper drawer.
• If used partially, wrap the remaining piece tightly in plastic wrap.

13. Bell Peppers

• Store in the refrigerator.
• Keep whole peppers dry in a plastic bag or produce drawer.

14. Mushrooms

• Store in the refrigerator in their original packaging or in a paper bag.
• Avoid washing until just before use, as moisture accelerates spoilage.

15. Garlic

• Store in a cool, dry, well-ventilated area.
• Avoid refrigeration as it can cause sprouting.

16. Zucchini and Summer Squash

• Store in the refrigerator.
• Keep in a plastic bag with one end open to encourage airflow.

17. Eggplant

• Store in the refrigerator.
• Use within a few days as it does not have a long shelf life.

18. Sweet Potatoes

• Store in a cool, dark, well-ventilated place.
• Avoid refrigeration as it affects the taste and texture.

19. Grapes

• Store in the refrigerator, preferably in a plastic bag.
• Keep unwashed until ready to eat to prevent mold.

20. Peaches, Nectarines, and Plums

• Store at room temperature until ripe.
• After ripening, they can be refrigerated to slow down the ripening process.

21. Melons

• Store whole melons at room temperature for better flavor.
• Once cut, refrigerate in a sealed container.

22. Pears

• Store at room temperature until ripe.
• Refrigerate ripe pears if not consuming immediately.

23. Green Beans

• Refrigerate in a plastic bag.
• Use within a week for optimal freshness.

24. Asparagus

• Store upright in a cup or bowl with water in the refrigerator.
• Cover loosely with a plastic bag.

25. Kiwi

• Store at room temperature until ripe.
• Once ripe, they can be refrigerated to extend freshness.

26. Bunched Coriander (Cilantro)

• Store in the refrigerator.
• Place the stems in a jar or glass of water, like a bouquet of flowers.
• Cover the leaves loosely with a plastic bag.
• Change the water every few days to maintain freshness.
• Alternatively, wrap the stems in a damp paper towel and place them in a plastic bag.