Sub-Zero ICBBI-30UG, ICBBI-36UG FRESH VEGETABLES, FOOD STORAGE RECOMMENDATIONS, FRESH VEGETABLES, ETHYLENE GAS

FRESH VEGETABLES

Recommended

Temperature

StorageLife

(refrigerator)

Comments

FRESH V EGETA BLES

anise

artichokes

asparagus

beans,green/ snap/lima*

beansprouts

beets

belgianendive

bokchoy

1–2˚C

1˚C

1–2˚C

4–7˚C

1˚C

2–3˚C

1˚C

2–3weeks

1–2weeks

2–3weeks

7–10days

7–9days

3–4months

2–4weeks

3weeks

Washvegetables in cool water and drain. Store in airtight con-

taineror plastic wrap.

Mostvegetables should be stored in higher humidity.

broccoli

brusselssprouts

cabbage

carrots

cauliflower

celeriac

celery

chinesebroccoli

1˚C

1–2weeks

3–5weeks

3–6weeks

1–5months

3–4weeks

6–8months

1–2months

10–14days

Discardany fresh vegetables that are moldy or have other

signsof spoilage and wipe out the refrigerator compartment.

Forfresh-cut produce, follow storage directions on package.

chinesecabbage

corn,sweet

cucumbers*

daikon

eggplant*

endive/escarole

garlic

horseradish

1˚C

7˚C

1˚C

7˚C

1˚C

2–3months

5–8days

10–14days

4months

1–2weeks

2–3weeks

6–7months

10–12months

Referto the list of ethylene sensitive and ethylene producing

vegetablesand fruits.

jerusalemartichokes

kale

kohlrabi

leeks

lettuce

mushrooms

okra*

onions,bulb

1˚C

7˚C

1˚C

1–2weeks

1–2months

10–14days

2months

2–3weeks

1–2weeks

1–6months

onions,green

parsley

parsnips

peas,pods and shelled

peppers,bell*

peppers,chile

pumpkins*

radicchio

1˚C

7˚C

3–7˚C

1˚C

7–10days

1–2months

4–5months

1–2weeks

2–3weeks

3–4months

2–3weeks

*Sensitiveto chill in jury,a cau se of spoilage. Damage may not be apparent until the ve getable is returned to a warmer temperature.

NOTE:See food preservation guide fo r complete instructions on freezing vegetables. R ecommended freezer storage temperature is -18˚ C.

FRESH VEGETABLESETHYLENE GAS

Recommended

Temperature

StorageLife

(refrigerator)

Comments

FRESH VE GETAB LES

radishes

romaine

rutabagas

salsify

shallots

snowpeas

spinach

squash,summer*

1˚C

4–7˚C

1–2months

2–3weeks

4–6months

2–4months

6months

1–2weeks

10–14days

1–2weeks

Washvegetables in cool water and drain. Store in airtight con-

taineror plastic wrap.

Mostvegetables should be stored in higher humidity.

tamarillos

tomatoes(ripe)

turnips

waterchestnuts

watercress

3–4˚C

8–10˚C

1˚C

1–2˚C

1˚C

10weeks

1–3weeks

4–5months

2–4months

2–3weeks

Discardany fresh vegetables that are moldy or have other

signsof spoilage and wipe out the refrigerator compartment.

Forfresh-cut produce, follow storage directions on package.

Referto the list of ethylene sensitive and ethylene producing

vegetablesand fruits.

*Sensitiveto chill in jury,a cau se of spoilage. Damage may not be apparent until the veg etable is returned to a warmer temperature.

NOTE:See food preservation guide fo r complete instructions on freezing vegetables. R ecommended freezer storage temperature is -18˚ C.

ETHYL ENE PR ODUC ING FOO DS

apples

apricots

avocados

ripeningbananas

cantaloupe

cherimoyas

figs

guavas

honeydew

kiwifruit

mameysapote

mangoes

mangosteen

nectarines

papayas

passionfruit

peaches

pears

persimmons

plantains

plums

prunes

quince

tomatoes

ETHYL ENE SE NSIT IVE FOO DS

unripebananas

greenbeans

belgianendive

broccoli

brusselssprouts

cabbage

carrots

cauliflower

chard

cucumbers

eggplant

unripekiwifruit

leafygreens

lettuce

okra

peas

peppers

spinach

squash

sweetpotatoes

watercress

watermelon

NOTE:Do not store ethylene producing f oods with ethylene sensitive foods.

FOOD STORAGE RECOMMENDATIONS