Where to Store Produce Guide

I. KEEP IN THE FRONT OF THE FRIDGE

These items are sensitive to chill-injury and should be placed in the front of the fridge, where the temperatures tend to be higher.

BERRIES, CITRUS, CORN ON THE COB, MELONS, PEAS

II. BEST IN THE CRISPER

These items do best in the humid environment the crisper.

ARTICHOKES ASPARAGUS BEETS BROCCOLI CABBAGE CARROTS CAULIFLOWER CELERY CHILES CUCUMBERS EGGPLANT FRESH HERBS

GREEN BEANS LEAFY GREENS LEEKS LETTUCE MUSHROOMS PEPPERS

RADISHES SCALLIONS SUMMER SQUASH TURNIPS ZUCCHINI

III. CHILL ANYWHERE

These items are not prone to chill-injury and can be stored anywhere the fridge (including its coldest zones) provided the temperature doesn't freeze.

APPLES, CHERRIES, GRAPES

IV. ON THE COUNTER

Some produce is sensitive to chill-injury and is subject to dehydration, internal browning, and /or internal and external pitting if stored in the refrigerator.

APRICOTS, AVOCADOS* BANANAS KIWIS* MANGOS NECTARINES PAPAYAS

PEACHES PEARS PINEAPPLE PLUMS TOMATOES

*Once they've reached their peak ripeness, these fruits can be stored in the refrigerator to prevent overripening, but some discoloration may occur.

V. IN THE PANTRY

The following produce should be kept at cool room temperature and away from light to prevent sprouting (in the case of potatoes) and to prolong shelf life.

GARLIC ONIONS POTATOES SHALLOTS SWEET POTATOES WINTER SQUASH