 Storage Guidelines for Vegetables
|
VEGETABLE
|
STORAGE
TEMPERATURE
|
SHELF-LIFE
|
|
Artichoke, Chinese
|
32 degrees F
|
1-2 weeks
|
|
Artichoke, Globe
|
32 degrees F
|
2-3 weeks
|
|
Artichoke, Jerusalem
|
31-32 degrees F
|
4 months
|
|
Brussels sprouts
|
32 degrees F
|
3-5 weeks
|
|
Cabbage, Chinese
|
32 degrees F
|
2-3 months
|
|
Cabbage, early
|
32 degrees F
|
3-6 weeks
|
|
Cabbage, late
|
32 degrees F
|
5-6 months
|
|
Cauliflower
|
32 degrees F
|
3-4 weeks
|
|
Celery
|
32 degrees F
|
1-2 months
|
|
Collards
|
32 degrees F
|
10-14 days
|
|
Endive
|
32 degrees F
|
2-4 weeks
|
|
Kale
|
32 degrees F
|
10-14 days
|
|
Leeks
|
32 degrees F
|
2-3 weeks
|
|
Lettuce
|
32 degrees F
|
2-3 weeks
|
Onions,
yellow and white
|
32 degrees F
|
1-8 months
|
|
Onions, green
|
32 degrees F
|
3 weeks
|
Peas, snow
snap, and sugar
|
32 degrees F
|
1-2 weeks
|
|
Peas,
|
40-41 degrees F
|
6-8 days
|
|
Peppers, green
|
45-50 degrees F
|
2-3 weeks
|
|
Peppers, chili
|
41-50 degrees F
|
2-3 weeks
|
|
Plaintains
|
55-59 degrees F
|
1-5 weeks
|
|
Potatoes, early
|
50-59 degrees F
|
10-14 days
|
|
Potatoes, late
|
40-46 degrees F
|
5-10 months
|
|
Sweet potatoes
|
55-59 degrees F
|
4-7 months
|
|
Tomato, green
|
50-55 degrees F
|
2-5 weeks
|
|
Tomato, red
|
46-50 degrees F
|
1-3 weeks
|
SOURCE: University of California, Davis.
Properties and Recommended Conditions for Storage of Fresh Fruits and
Vegetables. Available at: http://postharvest.ucdavis.edu/Producefacts/index.shtml
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