Sub-Zero Built-In Refrigeration - Manual (Page 31)

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F O O D S TO R A G E R E C O M M E N D A T I O N S
F R E S H V E G E TA B L E S
potatoes 45–50˚F (4–10˚C) 2–4 months
pumpkins* 38–55˚F (3–13˚C) 3–4 months
radicchio 34˚F (1˚C) 2–3 weeks
radishes 34˚F (1˚C) 3–4 weeks
romaine 34˚F (1˚C) 2–3 weeks
rutabagas 34˚F (1˚C) 4–6 months
salsify 34˚F (1˚C) 2–4 months
shallots 34˚F (1˚C) 6 months
snow peas 34˚F (1˚C) 1–2 weeks
spinach 34˚F (1˚C) 1–2 weeks
squash, summer* 40–50˚F (4–10˚C) 1–2 weeks
squash, winter 50–55˚F (10–13˚C) 3–5 months
sweet potatoes* 55–60˚F (13–16˚C) 4–7 months
tamarillos 37–40˚F (3–4˚C) 2 months
tomatoes (ripe) 34–40˚F (1–4˚C) 3–4 weeks
turnips 34˚F (1˚C) 4–5 months
water chestnuts 34–36˚F (1–2˚C) 1–2 months
watercress 34˚F (1˚C) 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 0˚F (-18˚C).
Recommended Storage Life
Temperature (refrigerator) Comments
Wash vegetables in cool water and drain. Store in airtight
container or plastic wrap.
Most vegetables should be stored in higher humidity.
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.
F R E S H V E G E TA B L E S