Home Storage Guide

for Fresh Fruit

and Vegetables
 HOME STORAGE GUIDE | Fresh Fruit and Vegetables

WHY IS IT SO IMPORTANT • To keep them as fresh as possible • To prevent illness
for as long as possible • To get the most out
TO STORE FRUITS AND • To further ripen some fruit of your money!
VEGGIES PROPERLY? • To prevent premature spoilage
Improper storage of some whole fresh fruits and vegetables may cause deterioration of both their
flavour and nutrition profile.

1
HOW TO RIPEN FRUITS AND VEGETABLES
Some fruits don’t ripen once harvested and are ready
to eat and enjoy as soon as you buy them while others
will continue to ripen after harvest. This is because they
naturally produce a gas called ethylene, (e.g. apple.
tomatoes, ripe banana). Ethylene triggers the ripening
process; and exposure to ethylene can cause vegetable
deterioration. It is recommended that you store your
fruits and vegetables separately in the refrigerator.
See products noted as ethylene producer or ethylene sensitive
in the Storage Guides below).
4 | To check ripeness, place fruit in the palm of
your hand and squeeze gently. If the fruit
responds to light pressure and smells slightly
sweet, it’s ready to eat! If it’s not ready,
leave it in the bag and check again each
day until it’s ready.
2 TIPS:
1 | Speed up the ripening process by adding a ripe
banana or an apple to the bag.

It’s easy to ripen fruit at home! 2 | Once the fruit is ripe, eat it right away for the
best flavour, aroma and texture. You can also
1|P
 lace fruit in paper bag. Loosely close the bag.
store it in the fridge for a short time according
2|L
 eave at room temperature but away from to the information provided in the table below.
direct sunlight.

3|F
 ruits ripen at different rates depending
on the type of fruit and the temperature of
the room. Check on the fruit every day to
ensure the best possible ripeness. Consult
the table for more information about specific
storage and timelines.

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 HOME STORAGE GUIDE | Fresh Fruit and Vegetables

Important: Use only paper 1 | Wash with clean, cool

bags to ripen fruit, as
3
SAVE MONEY! running water.
To get the best value for your money,
plastic bags and containers
always follow suggested storage 2 | Discard wilted, discolored
trap moisture and air
times, temperatures and special tips. or blemished leaves.
which will lead to spoilage.
Remember to store Whole fruits and vegetables may be
3 | Carefully dry in salad spinner
ethylene producing stored longer than the times indicated
or on clean paper towels.
fruit separately. but their flavour and nutrition will
deteriorate. Once cut, cover tightly, 4 | Store in salad spinner or wrap
Some vegetables can be
stored for several months refrigerate and eat as soon as possible. lettuce loosely in clean paper
in certain conditions. The towels and store in sealed
ideal cold storage room 4 WASHING
 FRUITS plastic bag or container.
must be dry, dark and cool AND VEGETABLES
5 | Use within 1 week.
(7 – 10 °C). Basements, With the exception of leafy greens,
garages and cupboards in fresh fruits and vegetables have
today’s homes are often
5
TIPS
a natural protective coating and
not equipped to meet 1|L
 ettuce turns pinkish-brown
should not be washed before storing.
these three conditions, so due to oxidation (being cut and
Washing will make them spoil faster.
plan your storage wisely. exposed to oxygen) or when
Storing large quantities of 1|W
 ash fruits and vegetables exposed to ethylene. Discard any
potatoes, onions, squash under clean, cool, running water brown ends or leaves.
and rutabagas will not save just before you prepare or eat
you any money if they spoil 2 | Lettuce and spinach purchased
them, even if you intend to
before you can eat them! in airtight packages should be
remove the skin/peel.
refrigerated “as is” and washed
Once fruits and vegetables
have been cut, they 2|U
 se clean cutting boards and when opened for use.
should be used promptly utensils when preparing produce.
Ready-to-eat, bagged, pre-
or covered tightly and
Leafy greens like iceberg, romaine, washed leafy greens do not
refrigerated for no more
Boston, Bibb, green & red leaf lettuce and need to be washed again
than two or three days.
If cut produce is left at spinach will keep fresher if washed before before eating.
room temperature for storage. Just follow these easy steps:
longer than 2 hours it
should be discarded.

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HOME STORAGE GUIDE | Fresh Fruit and Vegetables

Unless otherwise
ROOM TEMP REFRIGERATED indicated, store
FRUIT SPECIAL TIPS
STORAGE (20°C) STORAGE (4°C) in plastic bag or
covered container.

No - Apples tend to Up to 2 months in a

Apples soften 10 times faster perforated plastic bag N/A
at room temperature. in crisper.

Once ripe, 1 week,

Apricots Until ripe
uncovered
Ethylene producer.

Atemoya/ Until ripe Once ripe, 3 to 5 days For best flavour, serve cold.
Cherimoya

Ethylene producer.
Avocado Until ripe Once ripe, 2 to 5 days
Sprinkle with lemon juice to prevent browning.

Once ripe, 1 to 2 days, Unripe bananas are ethylene sensitive.

Banana Until ripe
uncovered Ripe bananas are ethylene producers.

Blueberries No 10 days, loosely covered Ready to eat, store in shallow container.

Carambola Until ripe Once ripe, 1 week

Ethylene producer.
(Star Fruit) A yellow colour indicates ripeness.

Sweet cherries will absorb odours from fragrant

Cherries No 3 days produce. Select cherries with stems since stems
prolong shelf life.

1 to 2 weeks, whole,
Coconut 1 to 2 weeks
uncovered
Refrigerate grated coconut for 1 week.

Cranberries No 2 weeks Cranberries freeze quite well.

1 week; store loosely 1 month; store loosely

Grapefruit produce odours that are absorbed
Grapefruit in open or perforated in open or perforated
by meat, eggs and dairy products.
plastic bag plastic bag

Grapes will absorb odours produced by leeks

Grapes No 5 days
and green onions.

Unripe kiwifruit is ethylene sensitive. Ripe kiwi fruit

Kiwifruit Until ripe 1 to 2 weeks (ripe)
is an ethylene producer

1 week; store loosely 1 month; store loosely

Lemons in open or perforated in open or perforated
Lemons and limes produce odours that are
and Limes plastic bag plastic bag
absorbed by meat, eggs and dairy products.

For best flavour, choose fruit that is full, heavy

Lychee No 1 to 2 weeks
and not cracked.
 HOME STORAGE GUIDE | Fresh Fruit and Vegetables

Unless otherwise
ROOM TEMP REFRIGERATED indicated, store
FRUIT SPECIAL TIPS
STORAGE (20°C) STORAGE (4°C) in plastic bag or
covered container.

Mangoes Until ripe Once ripe, 3 days. Ethylene producer.

Melons Ethylene producer.

Most types, e.g. 3 days (ripe), whole, Always refrigerate cut melon; cover well and
Until ripe
cantaloupe, uncovered store away from other produce.
honeydew, etc. Use cut melon within two days.

Nectarines Until ripe Once ripe, 1 week Ethylene producer.

1 week; store loosely 1 month; store loosely

Oranges produce odors that are absorbed by meat,
Oranges in open or perforated in open or perforated
eggs and dairy products.
plastic bag plastic bag

Ethylene producer.
Only store fully or half-ripened papaya in the
Papaya Until ripe Once ripe, 1 week
refrigerator since cool temperatures shut down
wthe ripening process.

Passion Fruit No 1 week Ethylene producer.

1 week. Store uncovered

Peaches Until ripe
in a single layer
Ethylene producer.

2 to 3 days. Store Ethylene producer.

Pears Until ripe uncovered in a Pears are ripe when flesh around stem gives to
single layer gentle pressure.

Persimmon Until ripe Once ripe, 3 days Ethylene producer.

Pineapples will absorb odors produced by

Pineapple No 3 days, uncovered
avocados and green peppers.

Once ripe, 2 to 3 weeks, Plantains must be cooked before eating.

Plantain Until ripe
uncovered Do not refrigerate unless very ripe.

Plums Until ripe Once ripe, 3 to 5 days Ethylene producer.

Pomegranates No 3 to 4 weeks N/A

Prickly Pear Until ripe 1 to 2 days N/A

HOME STORAGE GUIDE | Fresh Fruit and Vegetables

Unless otherwise
ROOM TEMP REFRIGERATED indicated, store
FRUIT SPECIAL TIPS
STORAGE (20°C) STORAGE (4°C) in plastic bag or
covered container.

1 to 2 days, loosely covered

Raspberries No
in shallow container
N/A

Rhubarb will absorb odors produced by avocados

Rhubarb No 5 days
and green onions.

Wash in cool water with the cap attached.

1 to 2 days, loosely covered
Strawberries No
in shallow container
For optimal flavour allow strawberries to
reach room temperature before eating.

1 week; store loosely 1 month; store loosely

Tangerines produce odors that are absorbed by
Tangerines in open or perforated in open or perforated
meat, eggs and dairy products.
plastic bag plastic bag

Ethylene sensitive.
Once ripe, 1 week, Always refrigerate cut melon; cover well and store
Watermelon Few days
whole, uncovered away from other produce.
Use cut melon within two days.
 HOME STORAGE GUIDE | Fresh Fruit and Vegetables

ROOM TEMP REFRIGERATED

VEGETABLES SPECIAL TIPS
STORAGE (20°C) STORAGE (4°C)

Artichokes No 1 week Sprinkle with water before storing.

Wrap base of stalks in damp paper towel then place

Asparagus No 4 days
in plastic bag or store with stalks upright in water.

Ethylene sensitive.
Beans No 5 days Beans are susceptible to chilling injury which results
green or wax
in surface pitting and browning.

Beets No 3 to 4 weeks Remove tops before storing.

Belgium No 2 to 3 weeks
Ethylene sensitive.
Endive Keep dry and away from light.

5 days, store in perforated Ethylene sensitive.

Broccoli No plastic bag in vegetable Exposure to ethylene gas hastens yellowing of the
crisper broccoli buds.

5 days, store in perforated Ethylene sensitive.

Brussels No plastic bag in vegetable Exposure to ethylene gas hastens yellowing and
Sprouts crisper can cause leaf separation.

Ethylene sensitive.
Cabbage No 2 to 3 weeks Exposure to ethylene gas hastens leaf separation
green and red &discolouration. Cabbage will absorb odours from
apples and pears.
Ethylene sensitive.
Cabbage No
1 week, tightly wrapped Exposure to ethylene gas hastens leaf separation
Chinese with plastic wrap. & discolouration. Cabbage will absorb odours from
apples and pears.
Ethylene sensitive.
Carrots No 2 weeks, covered Remove tops before storing. Exposure to ethylene
young gas will make carrots taste bitter. Carrots absorb
odours from apples and pears.
Ethylene sensitive.
Carrots No 3 to 4 weeks, covered Remove tops before storing. Exposure to ethylene
mature gas will make carrots taste bitter. Carrots absorb
odours from apples and pears.

Ethylene sensitive.
Cauliflower No 2 weeks

Add frozen to sauces, soups, casseroles, stews

Celery No 2 weeks
or to a stir-fry during cooking.

Corn will absorb odours from green onions. It

In husks for 2 to 3 days.
Corn No Husked for 1 to 2 days,
is best to use fresh corn-on-the-cob as soon as
on cob possible because once picked the natural sugars
wrapped in a damp towel.
turn to starch quickly.

Cucumbers Ethylene sensitive.

No 1 week
field or greenhouse Exposure to ethylene will turn cucumbers yellow.
 HOME STORAGE GUIDE | Fresh Fruit and Vegetables

ROOM TEMP REFRIGERATED

VEGETABLES SPECIAL TIPS
STORAGE (20°C) STORAGE (4°C)

Ethylene sensitive. Eggplant will absorb odors

Eggplant No 5 days
produced by ginger root.

A few weeks to No.

several months in a
Garlic dry, cool, dark, well Refrigeration may cause Storage time varies with maturity.
ventilated location sprouting

Ginger No 2 weeks N/A

Root

Greens Up to one week

Lettuce varieties (including:
iceberg, romaine, Boston, Bibb,
green & red leaf, spinach) Other
varieties (including: collards,
dandelion greens, kale, mustard
greens, Swiss chard, turnip greens
Wrap fresh greens in damp
paper towel and place in a
No Remove tops before storing.
perforated plastic bag and
refrigerate. Discard when
leaves are wilted or brown

Up to 5 days
Trim the ends of the stalks Hardier herbs such as oregano, rosemary and
and place in a re-sealable sage will last longer than more delicate herbs
Herbs No, except basil plastic bag. Store the herbs such as basil, dill, chives
in the crisper or vegetable Fresh basil is susceptible to cold.
bin of your refrigerator for Rinse fresh herbs under fresh, cool running water.
up to five days.

Mushrooms will absorb odours from green

onions. Just before using, rinse in cool water
(do not soak), or wipe with a damp cloth or
Mushroom No 5 days in paper bag soft vegetable brush; spend extra time cleaning
underside. Mushrooms bruise easily - do not store
other vegetables on top of them.
Morels require thorough washing to remove sand.

Ethylene producer.
Onions No 1 – 2 weeks Tightly wrap any cut pieces of onion and store
Green onion, Leeks away from other produce.
Use within 2 or 3 days.

Ethylene producer.
3 to 4 weeks in single
Cooking onions will absorb odours from apples
Onions layer, in mesh bag in
No and pears. Cooking onions draw moisture from
Cooking a dry, cool, dark, well
ventilated location vegetables they are stored with which may cause
them to decay.

Ethylene producer.
1 to 2 weeks in single
Sweet onions have a greater water and sugar
Onions layer, in mesh bag in
content than cooking onions. This makes them
Sweet a dry, cool, dark, well
ventilated location sweeter and milder tasting but also reduces their
shelf life.

Parsnips No 3 to 4 weeks N/A

Peas 1-3 days.

Snow, Sugar No Ethylene sensitive.
and Snap Store loosely in plastic bag

Peppers No 1 week Ethylene sensitive.

Sweet Bell Peppers

To remove insects that may be present in broccoli, brussels sprouts or cauliflower, before blanching immerse prepared vegetables for 15 minutes in 1 L (4 cups) water containing 25 ml (1 Tbsp) salt. Rinse thoroughly. Blanch as directed.
 HOME STORAGE GUIDE | Fresh Fruit and Vegetables

ROOM TEMP REFRIGERATED

VEGETABLES SPECIAL TIPS
STORAGE (20°C) STORAGE (4°C)

Hot Peppers
jalapeno, Serrano, No 1 to 2 weeks Ethylene sensitive.
habanero, etc.

Potatoes No 1 week
New potatoes can be refrigerated.
New Potatoes will absorb odors produced by pears.

If mature potatoes are refrigerated dark spots

can occur and an unpleasant sweet flavour will
1 to 2 weeks in develop when cooked.
Potatoes paper bag, in a
No
If kept in warm temperatures, potatoes will sprout
Mature dry, cool, dark, well and shrivel. Exposure to light causes potatoes to
ventilated location turn green.
Trim any green area away before cooking.
Discard potatoes with green skin

Can store up to 2 months

whole, uncovered in a dry,
Pumpkins 1 week
cool, dark, well ventilated
location

Radishes No 2 weeks Remove tops before storing.

Rutabaga 1 to 2 weeks 3 weeks, uncovered N/A

Wash and drain sprouts just before using.

Sprouts Discard sprouts that are past their “best before”
Alfalfa, Bean, Lentil, No 2-4 days.
date or have lost their crispness, look dark, or
Mung, Soybean, etc.
smell musty.

Squash -
Summer Summer squash have a tender skin and need to
Zucchini, Yellow No 1 week be trimmed but not peeled before preparing and
Crookneck, Straight eating. The rind and seeds are edible.
neck, Patty Pan, etc.

Ethylene sensitive.
Hubbard squash and other dark skinned squash
Squash - 1 week, whole, turn orange-yellow in the presence of ethylene
Winter uncovered in a dry, gas. Cured winter squash will last 2 – 6 months in
Spaghetti, Hubbard 2 weeks
cool, dark, well cool temperature.
Butternut, Buttercup, ventilated location
Acorn, Turban, etc.
Winter squash have a thick skin and need to
be trimmed and peeled before preparing and
eating. Most varieties also need to be seeded.

To remove insects that may be present in broccoli, brussels sprouts or cauliflower, before blanching immerse prepared vegetables for 15 minutes in 1 L (4 cups) water containing 25 ml (1 Tbsp) salt. Rinse thoroughly. Blanch as directed.
 HOME STORAGE GUIDE | Fresh Fruit and Vegetables

ROOM TEMP REFRIGERATED

VEGETABLES SPECIAL TIPS
STORAGE (20°C) STORAGE (4°C)

Sweet Up to 2 weeks whole, Ethylene sensitive.

uncovered in a dry,
Potatoes / cool, dark, well
No Sweet potatoes and yams can be used
Yams ventilated location interchangeably in recipes.

3 to 4 days, No. Ethylene producer.

uncovered, out
Tomatoes of direct sunlight, (Stops ripening and Can Refrigerate only when well fully ripened
until ripe; affects flavour) unwashed, but will affect flavour.

Unwaxed turnips need to be scrubbed

Turnip No 1 week but not peeled before preparing and eating.
Peel waxed turnips before preparing and eating.

To remove insects that may be present in broccoli, brussels sprouts or cauliflower, before blanching immerse prepared vegetables for 15 minutes in 1 L (4 cups) water containing 25 ml (1 Tbsp) salt. Rinse thoroughly. Blanch as directed.