Sub-Zero Built-In Refrigeration Food Storage R E C O M M E N D At I O N S F R E S H Vegetables

FOOD STORAGE R E C O M M E N D AT I O N S

F R E S H VEGETABLES

	Recommended	Storage Life
	Temperature	(refrigerator)	Comments
FRESH VEGETABLES
potatoes	45–50˚F (4–10˚C)	2–4 months	Wash vegetables in cool water and drain. Store in airtight
pumpkins*	38–55˚F (3–13˚C)	3–4 months	container or plastic wrap.
radicchio	34˚F (1˚C)	2–3 weeks
radishes	34˚F (1˚C)	3–4 weeks
romaine	34˚F (1˚C)	2–3 weeks
rutabagas	34˚F (1˚C)	4–6 months
salsify	34˚F (1˚C)	2–4 months
shallots	34˚F (1˚C)	6 months

snow peas	34˚F	(1˚C)	1–2 weeks
spinach	34˚F	(1˚C)	1–2 weeks
squash, summer*	40–50˚F	(4–10˚C)	1–2 weeks
squash, winter	50–55˚F	(10–13˚C)	3–5 months
sweet potatoes*	55–60˚F	(13–16˚C)	4–7 months
tamarillos	37–40˚F	(3–4˚C)	2 months
tomatoes (ripe)	34–40˚F	(1–4˚C)	3–4 weeks
turnips	34˚F	(1˚C)	4–5 months

Most vegetables should be stored in higher humidity.

Discard any fresh vegetables that are moldy or have other signs of spoilage and wipe out the refrigerator compartment.

For fresh-cut produce, follow storage directions on package.

water chestnuts	34–36˚F (1–2˚C)	1–2 months
watercress	34˚F (1˚C)	2–3 weeks	Refer to the list of ethylene sensitive and ethylene producing
			vegetables and fruits.

*Sensitive to chill injury, a cause of spoilage. Damage may not be apparent until the vegetable is returned to a warmer temperature.

NOTE: See food preservation guide for complete instructions on freezing vegetables. Recommended freezer storage temperature is 0˚F (-18˚C).

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