Sub-Zero ICBBI-36UG User Manual
Page 18
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F R E S H V E G E TA B L E S
Recommended
Temperature
Storage Life
(refrigerator)
Comments
FRESH VEGETABLES
anise
artichokes
asparagus
beans, 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-
tainer or plastic wrap.
Most vegetables should be stored in higher humidity.
broccoli
brussels sprouts
cabbage
carrots
cauliflower
celeriac
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*
daikon
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
Refer 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.
F R E S H V E G E TA B L E S
E T H Y L E N E G A S
Recommended
Temperature
Storage Life
(refrigerator)
Comments
FRESH VEGETABLES
radishes
romaine
rutabagas
salsify
shallots
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.
Most vegetables should be stored in higher humidity.
tamarillos
tomatoes (ripe)
turnips
water chestnuts
watercress
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
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.
Refer 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.
ETHYLENE PRODUCING FOODS
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
ETHYLENE SENSITIVE FOODS
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.
F O O D S T O R A G E R E C O M M E N D A T I O N S