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