To maintain the quality of fresh produce, follow these primary storage rules:
: Store in the refrigerator. Soft herbs (cilantro, parsley) should be kept upright in water with a plastic bag over the top.
: Potatoes and onions should be stored in a cool, dark place but separately from each other to prevent sprouting.
: Each commodity has a specific acceptable temperature range; keeping produce in its ideal environment significantly extends shelf life. Storage Best Practices by Category
Based on guides from organizations like the Vermont Foodbank , here is how to store common items:
: Avoid storing odor-sensitive items (e.g., onions or garlic) near items that easily absorb odors (e.g., apples or potatoes) to preserve fresh flavor.
: Never store ethylene producers (like apples or bananas) with ethylene-sensitive crops (like leafy greens or carrots), as this gas accelerates unwanted ripening and decay.