 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. The complete publication is available on-line at: http://postharvest.ucdavis.edu/Producefacts/index.shtml
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