General Storing Tip: For fruits and vegetables that require refrigeration, store fruits and vegetables in separate crisper sections of the refrigerator to prevent exposure to ethylene gas. Ethylene gas is produced by some fruits, and decreases the storage life of certain vegetables.
- Put apples in the refrigerator to prevent further ripening. Apples can keep for up to six weeks. Check apples often, and remove any apples that begin to decay, or the others will do the same.
- Store bananas at room temperature to further ripen them. Once the bananas are ripe, store them in the refrigerator for up to 3 to 5 days. Although the peel will turn dark brown, the fruit is still good.
Storing Bell Peppers
- Keep unwashed bell peppers in a plastic bag in the refrigerator. Peppers should stay fresh for about a week.
- Put carrots in the crisper section of your refrigerator. Carrots should last several weeks.
- Cook corn shortly after purchase for the best taste. If not, store in the refrigerator. Keep corn in its husk until you are ready to cook it. For best flavor, eat within a couple of days.
- Store garlic bulbs in a cool, dark place with low humidity out of the refrigerator. Garlic should last for several weeks.
- Store honey, tightly sealed, in a cool, dry place for up to 1 year. Avoid storing in the refrigerator since that only accelerates the crystallization process.
- Store lemons at room temperature or in a plastic bag in the refrigerator. Lemons should keep for about two weeks at room temperature or six weeks in the refrigerator. Cut lemons should be refrigerated and used as quickly as possible.
- Keep your unwashed lettuce in a plastic bag in the crisper section of your refrigerator, away from fruits. Lettuce can last up to two weeks in the refrigerator.
- Store your mangos at room temperature and out of the sun. The ideal temperature for mangos is 55°F. Mangos should have a shelf life of one to two weeks. Store cut mangos in a plastic bag for no more than three days.
- Store onions in a cool, dry, open space away from bright light. Because onions absorb moisture, do not store onions below the sink. Do not place onions near potatoes because potatoes give off moisture. Depending on the season, onions may last two to four weeks.
- Keep oranges at room temperature or in the crisper drawer of the refrigerator. Oranges will generally keep for up to two weeks.
- Store potatoes in a cool, dry place. Sunlight can cause the skin of brown potatoes to turn green. Remove any green spots before using. Potatoes will keep for three to five weeks.
- Pack unwashed spinach lightly in a cellophane or plastic bag, and store in the refrigerator crisper. Spinach should be eaten within three to four days.
- Put summer squash in plastic bags and store in your refrigerator. Squash should keep for about a week. Winter squash has a longer shelf life and may be stored in a cool, dry place for up to three months.
- Strawberries stay fresher longer if you stored them in the refrigerator, unwashed with the stems on, and sealed in a glass jar.
- Store tomatoes at room temperature away from sunlight until fully ripened. Ripe tomatoes may be stored in the refrigerator and used within a week.