Storing

Appears in

Published 2025

Potatoes, onions, and winter squash are stored at cool temperatures (50°–65°F/10°–18°C) in a dry, dark place.
Tomatoes are best stored at a cool room temperature and used within a short time. Refrigerating tomatoes damages both flavor and texture.
Other vegetables must be refrigerated. Do not wash vegetables before placing them in storage, because the excess moisture can cause molding or other spoilage. At the same time, vegetables should not be allowed to dry out. To prevent drying, they should be kept covered or wrapped, or the humidity in the cooler must be high. Allow for some air circulation to help prevent mold.
Peeled and cut vegetables need extra protection from drying and oxidation. Cover or wrap, and use quickly to prevent spoilage. Potatoes, eggplants, and other vegetables that brown when cut (see sidebar) should be treated with an acid or antioxidant. As an alternative, they can be blanched to destroy the enzymes that cause browning. Raw cut potatoes are sometimes held in cold water for a short time.
Store all fresh vegetables as short a time as possible. They lose quality rapidly. Peas and corn lose sweetness after even a few hours in storage.
Keep refrigerators and storage areas clean.