YOUR GUIDE TO
PRODUCE STORAGE
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How to get the longest life and best taste out of your fruits and vegetables using your Summit Appliance
SUMMIT APPLIANCE DIVISION FELIX STORCH, INC.
ISO 9001:2015 CERTIFIED
770 Garrison Avenue, Bronx, NY 10474 USA • TEL 718.893.3900
• FAX 844.478.8799 [email protected]
• summitappliance.com
MARKET, HOME,
REFRIGERATOR.
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For many of us, this is our grocery shopping routine.
It’s almost second nature to take fresh produce purchased at the grocery store or farmer’s market, bring it home, and immediately place it into the refrigerator for, what we assume, is safe keeping. However, our routine may not be the best for all produce.
Outlined within this brief guide are methods to ensure you enjoy the longest, freshest conditions for your fruits and vegetables.
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TIPS & TRICKS TO
PROPERLY PREPARE
AND STORE PRODUCE
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Storing produce is not just about where you keep it.
To get the longest life and freshest taste out of your greens, you also must consider factors like humidity, temperature, light conditions, when to rinse your fruits and vegetables, and which ones emit or are sensitive to ethylene. By storing each item under its recommended conditions, you can prolong the life of your produce, cutting down those constant trips to the grocery store and bringing out the best flavor in your food.
PREPARING
YOUR PRODUCE
FOR STORAGE
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Different produce requires different storage procedures and conditions.
For example, apples are best stored in your refrigerator’s crisper in a perforated bag, while avocados are better left on the counter, in the open, until they ripen.
To that end, we’ve supplied some general guidelines to prepare your produce.
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LET IT BREATHE.
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Like humans, fresh produce breathes, also known as respiration.
Fruits and vegetables need room to breathe. So, as you prepare to store, be conscientious about where you are storing. Generally speaking, most fresh produce should not be stored in air-tight containers, but in breathable, perforated bags or similar containers that allow air flow and circulation.
STAY CHILL(ED).
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In most cases, you will want to keep your produce cooler to slow the respiration process.
The warmer the temperature gets, the faster or more accelerated the respiration process becomes. Chilling your produce will not only slow this process but, by default, also slows the spoiling process.
(Note: for recommended storage temperatures,
see pages 9-13.)
RINSE , OR NOT.
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Conventional wisdom is that once we get our produce home, we rinse to “clean” it before putting it away. However, washing produce prior to cooking or consumption adds moisture, which when stored, can speed up spoiling. Dirt all over your tomatoes?
Leave it. As a general rule, do not wash produce prior to storage; rather, let it be until you intend to cook or consume it.
KEEP WHOLE.
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Keep fruits and vegetables whole prior to storing them.
Not only does this protect the produce from microorganisms, it also helps to prevent accelerated oxidation, where oxygen and the enzymes from the produce meet. This can cause discoloration and faster spoilage of your produce.
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ETHYLENE & PRODUCE RIPENING
WHAT TO KNOW & WHAT NOT TO DO
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Ethylene is a naturally occurring gas that is produced by some fruits and vegetables.
Ethylene itself causes cells to degrade, which can cause some fruits and vegetables that are susceptible to ethylene to ripen and spoil faster.
Ethylene can be both a positive and a negative with respect to fruits and vegetables. On the one hand, it can help to hasten the ripening process, ensuring they are ready to consume more quickly. On the other hand, if stored improperly, ethylene can accelerate the ripening process to a degree where fruits and vegetables spoil.
As a general rule, do not place fruits and vegetables that produce ethylene alongside fruits and vegetables that are sensitive to ethylene.
The chart outlines which fruits/vegetables are ethylene producers, which are sensitive, and which are not sensitive. This should assist in properly storing fruits and vegetables to ensure maximum freshness and shelf life.
Note: Some fruits and vegetables are both producers and sensitive, so you’ll want to take extra caution in storing them.
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Ethylene Producers
Apples
Avocados
Bananas
Cantaloupe
Kiwi
Mushrooms
Peaches
Pears
Peppers
Tomatoes
Ethylene Sensitive
Lettuce
Mangoes
Mushrooms
Olives
Onions
Peaches
Pears
Peppers
Squash
Sweet Potatoes
Watermelon
Apples
Asparagus
Avocados
Bananas
Broccoli
Cabbage
Cantaloupe
Carrots
Celery
Cucumber
Eggplant
Grapes
Honeydew
Kale
Kiwi
Lemons
Not Sensitive to Ethylene
Beans (Snap)
Blueberries
Cherries
Grapefruit
Oranges
Pineapple
Potatoes
Raspberries
Strawberries
Tomatoes
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Storage
Conditions & Rules
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Prolonging the shelf life of your produce depends on proper storage.
The charts on the next few pages provide an overview of where each type of produce should be stored, as well as recommended storage duration and additional instructions.
Cold Zone
The left side of your Pantry unit, or a refrigerated compartment running at slightly warmer-than-usual conditions (36 to 43ºF)
Pantry Zone/Wine Cellar
The right side of your Pantry unit, or most wine cellar interiors, with a warmer 41 to 68ºF temperature range
Refrigerator
Colder, more traditional refrigerator temperature (closer to 32 to 34ºF) is recommended for certain types of produce
Countertop
Room temperature (generally 68 to 72ºF) is ideal for some produce, particularly if it needs time to ripen or will be used immediately
NOTE: The information contained in this section was researched from numerous sources and offers the general consensus of recommendations for proper produce storage. We understand there are additional methods you might prefer or already utilize. The information is not meant to be exhaustive or definitive.
Fruit / Vegetable
(Storage
Temperature)
Apples
(30-40°F)
COLD ZONE (36-43° F)
Length of
Storage for
Optimal Use
Special Storage
Instructions
Ethylene
Producer
Ethylene
Sensitive
Up to 1 month
Produces ethylene; store away from ethylene sensitive produce.
Yes Yes
Avocados (Ripe)
(38-45°F)
For unripe, see page 13
Berries
(Blueberries,
Raspberries,
Strawberries)
(32-36°F)
Cantaloupe
(36-38°F)
Carrots
(32-38°F)
Celery
(~41°F)
Lettuce
(Leaf & Romaine)
(40°F)
Up to 5 days
Up to 5 days
Ripe Avocados - Store whole in the refrigerator.
Sliced Avocados - Wrap tightly in plastic wrap with a squirt of lime juice to prolong freshness.
Do not wash until you are ready to use/consume them. Place the berries in a sealed container with a damp paper towel to absorb moisture.
2 days
Sliced Cantaloupe -
Wrap in plastic wrap to keep fresh.
Varies up to 1
Month
Cut off the leafy tops and place carrots in a sealed container in water.
Without replacing the water, they should stay fresh for about 7 days. If you replace the water, they should stay fresh for about a month.
.
Whole - 2 to 4 weeks
Cut - 1 to 2 weeks
Whole Celery - Wrap the entire stalk in aluminum foil, or in a paper.
Cut Celery - Place in a sealed container submerged in water to maintain moisture.
Yes
Yes
7 to 10 days
Leave intact and wrap in a few paper towels; store until ready to use.
Zucchini
(41-50°F)
1 to 2 weeks
Keep the zucchini whole to prolong its freshness; store in a plastic bag.
Yes
Yes
Yes
Yes
Yes
PANTRY ZONE/WINE CELLAR (41-68° F)
Fruit / Vegetable
(Storage
Temperature)
Length of
Storage for
Optimal Use
Ethylene
Producer
Ethylene
Sensitive
Bananas (Ripened)
(56-60°F)
For unripe, see page 13
5 to 7 days Store here to help slow ripening. Yes Yes
Bell Peppers
(All colors)
(45-55°F)
Whole - 1 to 2 weeks
Sliced - 3 to 5 days
Whole - Keep in a plastic bag.
Sliced - Store in a sealed container with a paper towel to absorb excess moisture.
Yes Yes
Cauliflower
(41-50°F)
7 to 14 days
Trim cauliflower to fit into a sealed container but keep as whole as possible.
Yes
Corn
(60°F)
2 to 3 days
Store in a sealed container or plastic bag.
Cucumber
(50-55°F)
Eggplant
(46-54°F)
Up to 5 days
Place in a plastic bag with a paper towel to absorb moisture to prolong freshness.
3 days
Ethylene sensitive. Store away from other produce in a plastic bag or perforated container.
Grapefruit (Sliced)
(55-60°F)
Up to 6 weeks Place in a plastic bag either whole or sliced to keep fresh.
Yes
Yes
Green Beans
(40-45°F)
7 days
Store unwashed whole beans in a plastic bag.
PANTRY ZONE/WINE CELLAR (41-68° F)
Fruit / Vegetable
(Storage
Temperature)
Length of
Storage for
Optimal Use
Ethylene
Producer
Ethylene
Sensitive
Honeydew
(45-50F)
1 to 2 weeks
Place in a plastic bag either
whole or sliced to keep fresh.
Yes
Limes
(48-55°F)
Up to 1 month
Store whole but keep away from ethylene producers.
Mangoes (Ripened)
(50-55°F)
For unripe,
see page 13
Olives
(41-50°F)
Up to 5 days
Up to 14 days
Store whole or sliced mangoes in the fridge. Sliced mango should be placed in a sealed container.
Keep chilled in the original container. If planning to stuff them, take out and let sit at room temperature a few hours prior to use.
Oranges
(40-45°F)
Up to 10 days Store whole in a drawer or other open container.
Pineapple
(50-55°F)
Tomatoes (Ripe)
(50-70°F)
Watermelon
(50-60°F)
Whole - 1 to 2 days
Cut - 3 to 4 days
Whole - Store in the warmest part of the pantry.
Cut - Place in a sealed container until ready to eat.
1 to 2 weeks
Up to 5 days
Place whole tomatoes uncovered in the pantry.
For sliced or diced tomatoes, store in sealed container until ready to use/consume.
Place whole watermelon uncovered in the pantry.
For sliced pieces, wrap in plastic wrap and store until ready to use/consume.
Yes
Yes
Yes
Yes
Fruit / Vegetable
(Storage
Temperature)
Asparagus
(32-35°F)
Broccoli
(32°F)
Cabbage
(32°F)
Cherries
(32-35°F)
Grapes
(31-32°F)
Jalapenos
(32-36°F)
Kale
(32-34°F)
Kiwi
(Ripe & Unripened)
(32-35°F)
Mushrooms
(~32°F)
Onions (Red & White)
(32-35°F)
Peaches (Ripened)
(31-32°F)
For unripe, see page 13
Pears
(30-31°F)
Spinach
(32-36°F)
REFRIGERATOR
Length of
Storage for
Optimal Use
7 days
4 to 5 days
1 to 2 months
Up to 1 week
Place the whole asparagus stem down in 1-2 inches of water and cover with a plastic bag.
Wrap whole broccoli in a damp paper towel and place in the refrigerator; do not place in a sealed container as broccoli needs air.
Place unwashed cabbage in a plastic bag and store in the refrigerator.
Store unwashed cherries with stem in a container that is lined with paper towels to absorb moisture.
1 to 2 weeks
Store unwashed in the container they came in or in a plastic bag.
Up to 1 week
Whole - Place in plastic bag and store in crisper drawer.
Sliced - Place in a sealed container.
Whole - 1 week
Prepared - 3 days
Unripe - Up to 6 weeks
Ripe - Up to 1 week
7 days
Whole - 10 to 14 days
Peeled/Cut -
7 to 10 days
Whole - Up to 1 week
Sliced - 3-4 days
Whole - Up to 1 week
Sliced - 3-4 days
Up to 10 days
Whole - Store in a plastic bag wrapped in paper towels
Prepared - Rinse and thoroughly dry then wrap in a paper towel and store in a plastic bag
Unripe - Place in a plastic bag and store.
Ripe - Place in sealed container and store.
If in packaging, leave them but ensure it is perforated to allow the mushrooms to breathe. If not packaged, then place unwashed in perforated packaging.
Regardless of whether whole or peeled/cut, store in a sealed container.
Whole peaches - Place in a plastic bag and refrigerate.
Sliced - Wrap in plastic wrap or aluminum foil and place in a sealed container prior to refrigerating.
Whole peaches - Place in a plastic bag and refrigerate.
Sliced - Wrap in plastic wrap or aluminum foil and place in a sealed container prior to refrigerating.
Store in a sealed container wrapped in paper towels to absorb moisture
Ethylene
Producer
Yes
Yes
Yes
Yes
Yes
Ethylene
Sensitive
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
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COUNTERTOP
Fruit / Vegetable
(Storage
Temperature)
Length of
Storage for
Optimal Use
Special Storage
Instructions
Ethylene
Producer
All fruits/vegetables in this section should be placed at room temperature, generally defined as 68-72°F
Ethylene
Sensitive
Avocado
(Unripe)
Left Out -
3 to 7 days
Paper Bag -
1 to 2 days
Left Out - Leave at room temperature and allow them to ripen; they will be ripe when they are soft to the touch.
Paper Bag - Place in paper bag with a banana (produces ethylene) and close it; check on them each day until ripe
Bananas
(Unripe)
Cantaloupe
(Unripe)
Cucumber
Up to 7 days
1 to 2 days
Up to 1 week
Leave them on the counter and allow them to ripen; they will turn from green to yellow as they do so.
Leave on the counter and allow to ripen. Additionally, you can place in a brown paper bag (with a banana) that is perforated to quicken the ripening process.
Leave at room temperature. They will last longer and stay fresher.
Yes
Yes
Yes
Yes
Yes
Eggplant
(Unripe)
Mangoes
(Unripe)
Up to 3 days
3 to 4 days
Leave at room temperature until ready to use.
Leave at room temperature. To tell if it is ripe, squeeze slightly; a ripe mango will be just a bit soft and smell sweet.
Yes
Yes
Oranges
(Unripe)
Peaches
(Unripe)
Pears
(Unripe)
Pineapple
Tomatoes
3 to 4 days
Keep unwashed until consuming.
Leave at room temperature. You will know it’s ripe if it’s firm and has no soft spots.
1 to 2 days
4 to 5 days
1 to 2 days
1 to 2 days
Keep unwashed until consuming.
Leave at room temperature. To tell if it is ripe, squeeze slightly; a ripe peach will be just a bit soft.
Keep unwashed until consuming. Leave at room temperature. To tell if it is ripe, squeeze slightly at the stem end; if it gives, then it’s most likely ready to eat.
Leave at room temperature.
Rinse the pineapple prior to cutting.
Leave uncovered on the counter if you’re going to enjoy them soon.
Ripe tomatoes are generally red.
Yes
Yes
Yes
Yes
Yes
Yes
ALSO FROM
SUMMIT
_________________________
Loving your Pantry? Check out what else Summit has for you!
Our extensive selection of refrigeration storage solutions is perfect for your home or business. With a product line that includes a variety of capacities, heights, styles, and sizes, we have something for everyone! Additionally, our product line can be modified to meet your specific needs.
To learn more visit us at summitappliance.com
or contact our product specialists at 718.893.3900.
Complete Small Kitchens
Luxury Choices for Outdoor & Beverage Storage
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SUMMIT APPLIANCE DIVISION FELIX STORCH, INC.
ISO 9001:2015 CERTIFIED
770 Garrison Avenue, Bronx, NY 10474 USA • TEL 718.893.3900
• FAX 844.478.8799 [email protected]
• summitappliance.com
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