Built-In Refrigeration Use & Care Information

18
FRESH VEGETABLES
Recommended
Temperature
Storage Life
(refrigerator)
Comments
FRE SH VEG ETA BLE S
anise
a
rtichokes
asparagus
b
eans, green/snap/lima*
bean sprouts
beets
belgian endive
bok choy
1–2˚C
1
˚C
1–2˚C
4
–7˚C
1˚C
1˚C
2–3˚C
1˚C
2–3 weeks
1
–2 weeks
2–3 weeks
7
–10 days
7–9 days
3–4 months
2–4 weeks
3 weeks
Wash vegetables in cool water and drain. Store in airtight con-
t
ainer or plastic wrap.
Most vegetables should be stored in higher humidity.
broccoli
brussels sprouts
cabbage
carrots
cauliflower
c
eleriac
celery
chinese broccoli
1˚C
1˚C
1˚C
1˚C
1˚C
1
˚C
1˚C
1˚C
1–2 weeks
3–5 weeks
3–6 weeks
1–5 months
3–4 weeks
6
–8 months
1–2 months
10–14 days
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.
chinese cabbage
corn, sweet
cucumbers*
d
aikon
eggplant*
endive/escarole
garlic
horseradish
1˚C
1˚C
7˚C
1
˚C
7˚C
1˚C
1˚C
1˚C
2–3 months
5–8 days
10–14 days
4
months
1–2 weeks
2–3 weeks
6–7 months
10–12 months
R
efer to the list of ethylene sensitive and ethylene producing
vegetables and fruits.
jerusalem artichokes
kale
kohlrabi
leeks
lettuce
mushrooms
okra*
onions, bulb
1˚C
1˚C
1˚C
1˚C
1˚C
1˚C
7˚C
1˚C
1–2 weeks
1–2 months
10–14 days
2 months
2–3 weeks
1–2 weeks
1–2 weeks
1–6 months
onions, green
parsley
parsnips
peas, pods and shelled
peppers, bell*
peppers, chile
pumpkins*
radicchio
1˚C
1˚C
1˚C
1˚C
7˚C
7˚C
3–7˚C
1˚C
7–10 days
1–2 months
4–5 months
1–2 weeks
2–3 weeks
2–3 weeks
3–4 months
2–3 weeks
*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 -18˚C.
FRESH VEGETABLES
ETHYLENE GAS
Recommended
Temperature
Storage Life
(refrigerator)
Comments
F
RES H V EGE TA B LES
radishes
romaine
rutabagas
salsify
s
hallots
snow peas
spinach
squash, summer*
1˚C
1˚C
1˚C
1˚C
1
˚C
1˚C
1˚C
4–7˚C
1–2 months
2–3 weeks
4–6 months
2–4 months
6
months
1–2 weeks
10–14 days
1–2 weeks
Wash vegetables in cool water and drain. Store in airtight con-
tainer or plastic wrap.
M
ost vegetables should be stored in higher humidity.
tamarillos
t
omatoes (ripe)
turnips
water chestnuts
w
atercress
3–4˚C
8
–10˚C
1˚C
1–2˚C
1
˚C
10 weeks
1
–3 weeks
4–5 months
2–4 months
2
–3 weeks
D
iscard 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.
R
efer 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 -18˚C.
ETH YLE N E PRO D UCI NG F OOD S
apples
apricots
avocados
ripening bananas
cantaloupe
cherimoyas
figs
guavas
honeydew
kiwifruit
mamey sapote
mangoes
mangosteen
nectarines
papayas
passion fruit
peaches
pears
persimmons
plantains
plums
prunes
quince
tomatoes
ETH YLE N E SEN S IT I VE F OOD S
unripe bananas
green beans
belgian endive
broccoli
brussels sprouts
cabbage
carrots
cauliflower
chard
cucumbers
eggplant
unripe kiwifruit
leafy greens
lettuce
okra
peas
peppers
spinach
squash
sweet potatoes
watercress
watermelon
NOTE: Do not store ethylene producing foods with ethylene sensitive foods.
FOOD STORAGE RECOMMENDATIONS