Different types of produce have different storage requirements; some need to be placed in the coldest part of the refrigerator, some need humidity, and some don’t need to be chilled at all. Storing your produce under the appropriate conditions is the key to prolonging its shelf life.
In the Front of the Fridge
These items are sensitive to chilling injury and should be placed in the front of the fridge, where the temperatures tend to be higher.
- Corn on the Cob
In the Crisper
These items do best in the humid environment of the crisper.
- Fresh Herbs
- Green Beans
- Leafy Greens
- Summer Squash
These items are not prone to chilling injury and can be stored anywhere in the fridge (including its coldest zones), provided the temperature doesn’t freeze them.
On the Counter
Some produce is sensitive to chilling injury, making it subject to dehydration, internal browning, and/or internal and external pitting if stored in the refrigerator.
*Once they’ve reached their peak ripeness, these fruits can be stored in the refrigerator to prevent overripening, but some discoloration may occur.
In the Pantry
The following produce should be kept at cool room temperature and away from light to prevent sprouting (in the case of potatoes) and to prolong shelf life.
- Sweet Potatoes
- Winter Squash
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