Fresh Vegetable Storage

General storage tips: Select mature, unblemished fruits and vegetables for storage, and handle them carefully. Check the condition of stored produce periodically and remove anything that appears to have spoiled. Do not store apples, which release ethylene gas, with other vegetables. Produce in storage should not be allowed to freeze.

Vegetable or Fruit
Temp (F) Rel Humidity Storage Life
Apples 32-35 90% 2-6 months
Beets 32 95% 1-3 months
Brussel Sprouts 32 90-95% 3-5 weeks
Cabbage 32 90-95% 4-6 months
Carrots 32 95-100% 2-6 months
Cauliflower 32 90-95% 2-4 weeks
Celeriac 32 90-95% 3-4 months
Celery 32 90-95% 2-3 months
Chinese Cabbage 32 90-95% 1-2 months
Dry beans 40-50 40% 1 year or more
Garlic* 50-60 65-70% 6-8 months
Kale 32 90-95% 10-14 days
Kohlrabi 32 90-95% 2-4 weeks
Leeks 32 90-95% 1-3 months
Onions* 32 65-70% 5-8 months
Parsnips 32 90-95% 2-6 months
Peppers, sweet or hot 45-50 90-95% 8-10 days
Potatoes 38-40 90% 5-8 months
Pumpkins* 50-55 70-75% 2-3 months
Rutabaga 32-35 90-95% 2-4 months
Sweet Potato 55-60 85-90% 4-6 months
Tomatoes 55-60 85-90% 2-6 weeks
Turnips 32 90-95% 4-5 months
Winter Radishes 32 90-95% 2-4 months
Winter Squash* 50-55 70-75% 3-6 months

*Before storing, cure garlic, onions, pumpkins, and winter squash in a dry, warm spot (about 80 degrees F) for two weeks.

FACT SHEET: Optimal Storage Conditions for Common Farm Fresh Vegetables

Adapted from HC Harrison which is published by UW Extension

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