Fresh produce should be stored as soon as possible, ideally right after inspection, to secure peak freshness and quality. As a general rule, exposure to extreme heat and extreme cold should be avoided, as both will alter the ripening process and potentially damage your produce.

It is also important to date each container as it is placed in storage. This helps ensure proper rotation of the items. Remember, for best quality, the first produce in should be the first produce out.

There are three primary types of storage conditions suitable to most produce:

Cool, Dry and Well-Ventilated
Produce such as bananas, avocados, tomatoes, onions and potatoes prefer a cool, dry and well-ventilated storage space. Importantly, these items should not be stored in direct contact with each other, as natural ripening agents will cross-effect and expedite ripening, shortening the lifespan of your fresh produce.

Refrigerated and Dry
This is by far the most common class of stored items. Common produce that should be kept refrigerated and dry includes iceberg lettuce, apples, mushrooms and strawberries. Some other items, for example, asparagus, should have their cut ends kept moist, but should otherwise be kept dry.

Refrigerated and Moist
Many members of the cabbage and greens family require moist refrigeration. These include broccoli, cabbage, hearty greens and spinach. It is generally recommended that these commodities be topped with ice during storage.

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