VEGETABLES
**ethylene sensitive | ***ethylene producer.
VEGETABLES Refrigerate or Not SPECIAL TIPS .
ARTICHOKES Refrigerate 1 week Sprinkle with water before storing.
ASPARAGUS Refrigerate 4 days Wrap base of stalks in damp paper towel then place in plastic bag or store with stalks upright in water.
BEANS- green & wax Refrigerate 5 days ** Beans are susceptible to chilling injury which results in surface pitting and "russeting".
BEETS Refrigerate 3 to 4 weeks Remove tops before storing.
BELGIUM ENDIVE Refrigerate 2 to 3 weeks ** Keep dry and away from light.
BROCCOLI Refrigerate 5 days, store in perforated plastic bag in vegetable crisper ** Exposure to ethylene gas hastens yellowing of the broccoli buds.
BRUSSELS SPROUTS Refrigerate 5 days, store in perforated plastic bag in vegetable crisper ** Exposure to ethylene gas hastens yellowing and can cause leaf separation.
CABBAGE -green & red Refrigerate 2 to 3 weeks ** Exposure to ethylene gas hastens leaf separation and loss of green colour. Cabbage will absorb odours from apples and pears.
CABBAGE -Chinese Refrigerate 1 week, tightly wrapped with plastic wrap
CARROTS - young Refrigerate 2 weeks; covered ** Remove tops before storing. Exposure to ethylene gas will make carrots taste bitter. Carrots absorb odours from apples and pears.
CARROTS - mature Refrigerate 3-4 weeks; covered
CAULIFLOWER Refrigerate 1 week for whole head **
CELERY Refrigerate 2 weeks Celery will absorb odours from apples, carrots, onions and pears.
CORN-ON-THE-COB Refrigerate In husks: 2 to 3 days
Husked: 1 to 2 days, wrapped in damp towel		 Corn will absorb odours from green onions. It is best to use fresh corn-on-the-cob as soon as possible because once they are picked the natural sugars turn to starch quickly.
CUCUMBERS -field or greenhouse Refrigerate 1 week ** Exposure to ethylene gas will turn cucumbers yellow.
EGGPLANT Refrigerate 5 days ** Eggplant will absorb odours produced by ginger root.
GARLIC Room Temp - Few weeks to several months in a dry, cool, dark, well ventilated location Storage time varies with maturity. Refrigeration may cause sprouting.
GINGER ROOT Refrigerate 2 weeks  
GREENS -lettuce varieties include iceberg, romaine, Boston, Bibb, green & red leaf, spinach Refrigerate 1 week for lettuce varieties, wash prior to storage ** Exposure to ethylene gas increases "russet" spotting.
GREENS -other varieties include collards, dandelion greens, kale, mustard greens, Swiss chard, TURNIP greens Refrigerate 2 to 4 days for other varieties, do not wash prior to storage
HERBS -including basil, thyme, tarragon, chervil, oregano, cilantro, mint, etc. Refrigerate 4 to 7 days, put stems into water and cover with plastic bag Fresh basil is susceptible to cold, so keep at the front of the refrigerator and use as soon as possible. Hardier herbs such as oregano, rosemary and sage will last longer than more delicate herbs such as basil, dill, chives..
MUSHROOMS -including white, crimini, oyster, enoki, shiitake, portabellos, morels, etc. Refrigerate 5 days in paper bag Mushrooms will absorb odours from green onions. Just before using, rinse in cool water (do not soak), or wipe with a damp cloth or soft vegetable brush. Morels require thorough washing to remove sand. Mushrooms bruise easily - do not store other vegetables on top of them.
ONIONS -green onion, leeks Refrigerate 1 week ***Tightly wrap any cut pieces of onion and store away from other produce. Use in 2 to 3 days.
ONIONS - cooking Room Temp - 3 to 4 weeks in single layer, in mesh bag in a dry, cool, dark, well ventilated location Cooking onions will absorb odours from apples and pears. Cooking onions draw moisture from vegetables they are stored with which may cause them to decay.
ONIONS - sweet Room Temp - 1 to 2 weeks in single layer, in mesh bag in a dry, cool, dark, well ventilated location; Refrig. - 1 month, uncovered Sweet onions have a greater water and sugar content than cooking onions. This makes them sweeter and milder tasting, but also reduces their shelf life.
PARSNIPS Refrigerate 3 to 4 weeks  
PEAS -snow peas/sugar snap peas Refrigerate 1-3 days; store loosely in plastic bag **
PEPPERS - sweet bell peppers Refrigerate 1 week **
PEPPERS - hot peppers: including jalapeno, Serrano, habanero, etc. Refrigerate 1 to 2 weeks
POTATOES - new Refrigerate 1 week Potatoes will absorb odours produced by pears. Only new potatoes can be refrigerated.

If mature potatoes are refrigerated dark spots can occur and an unpleasant sweet flavour will develop when cooked.

If kept in warm temperatures, potatoes will sprout and shrivel. Exposure to light causes potatoes to turn green.

Trim any green area away before cooking.
POTATOES - mature Room Temp - 1 to 2 weeks in paper bag, in a dry, cool, dark, well ventilated location
PUMPKINS Room Temp - 1 week; whole, uncovered in a dry, cool, dark, well ventilated location  
RADISHES Refrigerate 2 weeks Remove tops before storing.
RUTABAGA Room Temp - 1 to 2 weeks; Refrig. - 3 weeks, uncovered  
SPROUTS -including alfalfa, mung bean, soybean and lentil, etc. Refrigerate 3 to 4 days Just before using, wash and drain sprouts thoroughly.
SQUASH - summer/soft shelled including zucchini, yellow crookneck and straightneck, patty pan, etc Refrigerate 1 week Summer squash have a tender skin and need to be trimmed but not peeled before preparing and eating. The rind and seeds are edible.
SQUASH - winter/hard shelled including spaghetti, Hubbard, butternut, buttercup, acorn and turban, etc. Room Temp - 1 week, whole, uncovered in a dry, cool, dark, well ventilated locatio ** Hubbard squash and other dark skinned squash turn orange-yellow in the presence of ethylene gas. Winter squash have a thick skin and need to be trimmed and peeled before preparing and eating. Most varieties also need to be seeded.
SWEET POTATOES/ YAMS Room Temp - 1 week, whole, uncovered in a dry, cool, dark, well ventilated location ** Sweet potatoes and yams can be used interchangeably in recipes.
TOMATOES If at all possible, buy only as many perfectly ripe tomatoes as you can eat within a day or two. ***Store all ripe tomatoes that you can't eat within the first day in the refrigerator.
See more about tomatoes below.
TURNIP Refrigerate 1 week- Turnips need to be scrubbed but not peeled before preparing and eating.
Do not store ethylene sensitive produce (such as broccoli, cabbage, cauliflower, leafy greens, lettuce, etc.) with produce that produces ethylene (such as apples, avocados, bananas, melons, peaches, pears, and tomatoes).
Source: Canadian Produce Marketing Association - Home Storage Guide for Fresh Fruits & Vegetables

Lettuce:
Leafy greens such as iceberg, romaine, Boston, Bibb, green & red leaf lettuce and spinach will keep fresher if washed before storage. Follow these easy steps.

  1. Wash with clean, cold running water.
  2. Discard wilted or blemished leaves.
  3. Carefully dry in salad spinner or on paper towels.
  4. Store in salad spinner or wrap lettuce loosely in paper towels and store in sealed plastic bag or container.
  5. Use within 1 week.
Lettuce turns pinkish-brown due to oxidation (being cut and exposed to oxygen) or due to exposure to ethylene. You can still use the lettuce if you trim off the brown ends first. Lettuce and spinach purchased in airtight packages should be refrigerated "as is", then opened and washed just before using.

More About Tomatoes:
Common knowledge was to never refrigerate tomatoes; They'll last a week at room temperature.
  Daniel Gritzer at Serious Eats did a lot of testing described at "Why You Should Refrigerate Tomatoes and Ignore Anyone Who Says Otherwise" . His guidelines are:
  • If at all possible, buy only as many perfectly ripe tomatoes as you can eat within a day or two, keep them stored stem-side-down on a flat surface at room temperature, and make sure to eat them all within the first day or two.
  • If you buy under-ripe tomatoes, leave them out at room temperature until fully ripened, then move them to a cooler spot for longer storage.
  • If you have a wine fridge or cool cellar, store all ripe tomatoes that you can't eat within the first day there.
  • If you don't have a wine fridge or cool cellar, store all ripe tomatoes that you can't eat within the first day in the refrigerator.
  • If storing tomatoes in the refrigerator, it may be better to locate them on a top shelf near the door, which is often warmer than the bottom and back of the fridge.
  • If you're the kind of person who can't stand eating fridge-cold tomatoes and doesn't have the time or patience to let them warm back up on the counter, then you've got some tough decisions ahead of you, I'm afraid.
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