To prevent underripe fruit from ripening, store under refrigeration.
To prevent ripe fruit from becoming overripe or decaying, store under refrigeration.
To allow underripe fruit to ripen at a natural rate, store in an open container at 55°–70°F (13°–21°C).
To speed the process of ripening underripe fruit, place a cut-open apple with the fruit in its carton and wrap the carton in a sealed black plastic trash bag; store at 70°–80°F (21°–27°C). Check twice per day.
Don’t refrigerate bananas, as low temperatures cause their skin to turn brown.
Gently turn refrigerated berry pints and half-pints upside down to relieve pressure on the bottom berries.
Cull fruit packages daily to prevent the spread of decay.
Store uncut potatoes, onions, garlic, and shallots at cool room temperature.
For best flavor and texture, avoid refrigerating tomatoes and avocados.
Store asparagus and other costly stem vegetables standing upright with cut stem ends in 1–2 in. (2.5–5 cm) water. Drape a clean, damp towel over the tips.
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