Sub-Zero ICBBI-36R Use & Care Information Manual page 18

FOOD STOR AGE R E COM M E N D ATI ON S
F R ESH V EGETAB LES
Recommended Storage Life
Temperature (refrigerator)
F R E S H V E G E TA B L E S
anise 1–2˚C 2–3 weeks
artichokes 1˚C 1–2 weeks
asparagus 1–2˚C 2–3 weeks
beans, green / snap / lima* 4–7˚C 7–10 days
bean sprouts 1˚C 7–9 days
beets 1˚C 3–4 months
belgian endive 2–3˚C 2–4 weeks
bok choy 1˚C 3 weeks
broccoli 1˚C 1–2 weeks
brussels sprouts 1˚C 3–5 weeks
cabbage 1˚C 3–6 weeks
carrots 1˚C 1–5 months
cauliflower 1˚C 3–4 weeks
celeriac 1˚C 6–8 months
celery 1˚C 1–2 months
chinese broccoli 1˚C 10–14 days
chinese cabbage 1˚C 2–3 months
corn, sweet 1˚C 5–8 days
cucumbers* 7˚C 10–14 days
daikon 1˚C 4 months
eggplant* 7˚C 1–2 weeks
endive / escarole 1˚C 2–3 weeks
garlic 1˚C 6–7 months
horseradish 1˚C 10–12 months
jerusalem artichokes 1˚C 1–2 weeks
kale 1˚C 1–2 months
kohlrabi 1˚C 10–14 days
leeks 1˚C 2 months
lettuce 1˚C 2–3 weeks
mushrooms 1˚C 1–2 weeks
okra* 7˚C 1–2 weeks
onions, bulb 1˚C 1–6 months
onions, green 1˚C 7–10 days
parsley 1˚C 1–2 months
parsnips 1˚C 4–5 months
peas, pods and shelled 1˚C 1–2 weeks
peppers, bell* 7˚C 2–3 weeks
peppers, chile 7˚C 2–3 weeks
pumpkins* 3–7˚C 3–4 months
radicchio 1˚C 2–3 weeks
* Sensitive to chill injury, a cause of spoilage. Damage may not be apparent until the vegetable is returned to a warmer temperature.
NOTE: See food preservation guide for complete instructions on freezing vegetables. Recommended freezer storage temperature is -18˚C.
18
Comments
Wash vegetables in cool water and drain. Store in airtight con-
tainer or plastic wrap.
Most vegetables should be stored in higher humidity.
Discard any fresh vegetables that are moldy or have other
signs of spoilage and wipe out the refrigerator compartment.
For fresh-cut produce, follow storage directions on package.
Refer to the list of ethylene sensitive and ethylene producing
vegetables and fruits.
F R E SH V E G E TA B L E S
Recommended Storage Life
Temperature (refrigerator)
F R E S H V E G E TA B L E S
radishes 1˚C 1–2 months
romaine 1˚C 2–3 weeks
rutabagas 1˚C 4–6 months
salsify 1˚C 2–4 months
shallots 1˚C 6 months
snow peas 1˚C 1–2 weeks
spinach 1˚C 10–14 days
squash, summer* 4–7˚C 1–2 weeks
tamarillos 3–4˚C 10 weeks
tomatoes (ripe) 8–10˚C 1–3 weeks
turnips 1˚C 4–5 months
water chestnuts 1–2˚C 2–4 months
watercress 1˚C 2–3 weeks
* Sensitive to chill injury, a cause of spoilage. Damage may not be apparent until the vegetable is returned to a warmer temperature.
NOTE: See food preservation guide for complete instructions on freezing vegetables. Recommended freezer storage temperature is -18˚C.
E T H YL E N E G A S
E T H Y L E N E P R O D U C I N G F O O D S
apples cherimoyas mamey sapote
apricots figs mangoes
avocados guavas mangosteen
ripening bananas honeydew nectarines
cantaloupe kiwifruit papayas
E T H Y L E N E S E N S I T I V E F O O D S
unripe bananas cabbage eggplant
green beans carrots unripe kiwifruit
belgian endive cauliflower leafy greens
broccoli chard lettuce
brussels sprouts cucumbers okra
NOTE: Do not store ethylene producing foods with ethylene sensitive foods.
Comments
Wash vegetables in cool water and drain. Store in airtight con-
tainer or plastic wrap.
Most vegetables should be stored in higher humidity.
Discard any fresh vegetables that are moldy or have other
signs of spoilage and wipe out the refrigerator compartment.
For fresh-cut produce, follow storage directions on package.
Refer to the list of ethylene sensitive and ethylene producing
vegetables and fruits.
passion fruit plums
peaches prunes
pears quince
persimmons tomatoes
plantains
peas watercress
peppers watermelon
spinach
squash
sweet potatoes