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STORING FRUIT & VEGETABLES TO EXTEND LIFE AND PREVENT SPOILAGE

Store in the refrigerator
FRUIT		VEGETABLES	Broccoli	Celery
Apples*	Cherries	Artichokes	Brussel Sprouts	Cut Vegetables	Lettuce	Spinach
Apricots	Cut Fruit	Asparagus	Cabbage	Green Onions	Mushrooms	Sprouts
Asian Pears	Figs	Green Beans	Carrots	Leafy Greens	Peas	Summer Squash
Berries	Grapes	Beets	Cauliflower	Leeks	Radishes	Sweet Corn

*More than 7 days

First let ripen on the counter, then store in the refrigerator
Avocadoes	Kiwi	Nectarines	Peaches	Pears	Plums

 

Store at room temperature
FRUIT			VEGETABLES	Ginger	Potatoes*
Apples*	Mangoes	Persimmons	Cucumber	Jicama	Pumpkins
Bananas	Melons	Pineapple	Eggplant	Onions	Tomatoes
Citrus fruits	Papayas	Pomegranates	Garlic	Peppers	Winter Squash

*Less than 7 days                                                                             *Potatoes (All)

*Store Potatoes & Onions Separately in a cool, dry place. Although they don’t produce ethylene gas, both release moisture which can cause the other to spoil faster.

Certain types of fruits and vegetables produce ethylene gas which causes fruits and vegetables that are ethylene sensitive to ripen and spoil faster. It is important to store these separately to avoid spoilage and waste.

Fruits & Vegetables that produce ethylene:

High-medium producers- Apples, Apricots, Avocadoes (ripe), Bananas, Figs, Mangoes, Melons- Cantaloupe & Honeydew, Nectarines, Papayas, Peaches, Pears, Plums, Tomatoes

Low producers- Berries (Blackberries, Blueberries, Cherries, Raspberries, Strawberries), Grapes, Citrus Fruits (Grapefruit, Oranges, Tangerines), Peppers (Bell), Pineapple

Producers of ethylene are also sensitive to ethylene production.

Fruits & Vegetables sensitive to ethylene:

Asparagus, Beans, Bok Choy, Broccoli, Brussel sprouts, Cabbage, Carrots, Cauliflower, Celery, Cucumbers, Eggplant, Green onions, Kiwi, Lettuce and other Greens, Leeks, Mushrooms, Parsnips, Peas (Snap, Snow, Sugar), Peppers (Hot), Persimmons, Potatoes, Pumpkins, Rambutan, Squash- summer & winter, Watermelon

Source: UC Davis Postharvest Technology