Sub-Zero Built-In Refrigeration - Manual (Page 32)

32
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 F R U I T S
F R E S H F R U I T S
apples 34–40˚F (1–4˚C) 3–6 months
apricots 34˚F (1˚C) 1–2 weeks
asian pears 34˚F (1˚C) 5–6 months
avocados* 40˚F (4˚C) 2–4 weeks
blackberries 34˚F (1˚C) 2–3 days
blood oranges 40–44˚F (4–7˚C) 3–8 weeks
blueberries 34˚F (1˚C) 10–18 days
cantaloupe* 36–40˚F (2–4˚C) 10–14 days
cassavas 34˚F (1˚C) 1–2 months
cherries, sweet 34˚F (1˚C) 2–4 weeks
clementines 40˚F (4˚C) 2–4 weeks
cranberries* 36–40˚F (2–4˚C) 2–4 months
figs, fresh 34˚F (1˚C) 7–10 days
grapefruit* 50–60˚F (10–16˚C) 4–6 weeks
grapes 34˚F (1˚C) 8–12 days
guavas* 40–50˚F (4–10˚C) 2–3 weeks
honeydew 45–50˚F (7–10˚C) 3–4 weeks
kiwifruit 34˚F (1˚C) 4–6 weeks
kumquats 40˚F (4˚C) 2–4 weeks
lemons* 50–55˚F (10–13˚C) 1–5 months
limes* 48–50˚F (9–10˚C) 3–5 weeks
lychees 35˚F (2˚C) 3–5 weeks
mangoes* 50˚F (10˚C) 2–3 weeks
nectarines 34˚F (1˚C) 2–4 weeks
oranges* 34–48˚F (1–9˚C) 3–8 weeks
papayas* 45–55˚F (7–13˚C) 1–3 weeks
peaches 34˚F (1˚C) 2–4 weeks
pears 34˚F (1˚C) 2–3 weeks
persimmons 34˚F (1˚C) 3–4 months
pineapple* 45˚F (7˚C) 2–5 weeks
plums and prunes 34˚F (1˚C) 2–4 weeks
pomegranates* 40˚F (4˚C) 2–3 months
quinces 34˚F (1˚C) 2–3 months
raspberries 34˚F (1˚C) 2–3 days
rhubarb 34˚F (1˚C) 2–3 weeks
strawberries 34˚F (1˚C) 5–10 days
tangerines 40˚F (4˚C) 2–4 weeks
watermelon* 45–55˚F (7–13˚C) 2–3 weeks
* Sensitive to chill injury, a cause of spoilage. Damage may not be apparent until the fruit is returned to a warmer temperature.
NOTE: See food preservation guide for complete instructions on freezing fruits. Recommended freezer storage temperature is 0˚F (-18˚C).
Recommended Storage Life
Temperature (refrigerator) Comments
Wash and dry most fruits, and store in the crisper compartment.
(Do not wash berries and cherries until you are ready to use
them, however.)
Most fruits should be stored in lower humidity.
Fully ripe fruits should be stored in the refrigerator at recom-
mended temperatures to slow down the ripening process.
Unripe fruits should be left to ripen at room temperature, in a
container that allows for air circulation.
To hasten the ripening process, you can place unripe fruit in a
paper bag that has holes poked in it. Close the bag and set it on
a counter. The fruit will produce ethylene, a gas that initiates
the ripening process. Check the bag each day.
Discard any fresh fruits that are moldy or have other signs of
spoilage and wipe out the refrigerator compartment.
Refer to the list of ethylene sensitive and ethylene producing
vegetables and fruits.