Food Storage Recommendations - Sub-Zero Built-In Refrigeration Use & Care Information Manual

F O O D S TO R AG E
F R E S H F R U I T S
F R E S H F R U I T S
apples
apricots
asian pears
avocados*
blackberries
blood oranges
blueberries
cantaloupe*
cassavas
cherries, sweet
clementines
cranberries*
figs, fresh
grapefruit*
grapes
guavas*
honeydew
kiwifruit
kumquats
lemons*
limes*
lychees
mangoes*
nectarines
oranges*
papayas*
peaches
pears
persimmons
pineapple*
plums and prunes
pomegranates*
quinces
raspberries
rhubarb
strawberries
tangerines
watermelon*
* Sensitive to chill injury, a cause of spoilage. Damage may not be apparent until the fruit is returned to a warmer temperature.
NOTE: See food preservation guide for complete instructions on freezing fruits. Recommended freezer storage temperature is 0˚F (-18˚C).
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R E C O M M E N D AT I O N S
Recommended Storage Life
Temperature (refrigerator)
34–40˚F (1–4˚C) 3–6 months
34˚F (1˚C) 1–2 weeks
34˚F (1˚C) 5–6 months
40˚F (4˚C) 2–4 weeks
34˚F (1˚C) 2–3 days
40–44˚F (4–7˚C) 3–8 weeks
34˚F (1˚C) 10–18 days
36–40˚F (2–4˚C) 10–14 days
34˚F (1˚C) 1–2 months
34˚F (1˚C) 2–4 weeks
40˚F (4˚C) 2–4 weeks
36–40˚F (2–4˚C) 2–4 months
34˚F (1˚C) 7–10 days
50–60˚F (10–16˚C) 4–6 weeks
34˚F (1˚C) 8–12 days
40–50˚F (4–10˚C) 2–3 weeks
45–50˚F (7–10˚C) 3–4 weeks
34˚F (1˚C) 4–6 weeks
40˚F (4˚C) 2–4 weeks
50–55˚F (10–13˚C) 1–5 months
48–50˚F (9–10˚C) 3–5 weeks
35˚F (2˚C) 3–5 weeks
50˚F (10˚C) 2–3 weeks
34˚F (1˚C) 2–4 weeks
34–48˚F (1–9˚C) 3–8 weeks
45–55˚F (7–13˚C) 1–3 weeks
34˚F (1˚C) 2–4 weeks
34˚F (1˚C) 2–3 weeks
34˚F (1˚C) 3–4 months
45˚F (7˚C) 2–5 weeks
34˚F (1˚C) 2–4 weeks
40˚F (4˚C) 2–3 months
34˚F (1˚C) 2–3 months
34˚F (1˚C) 2–3 days
34˚F (1˚C) 2–3 weeks
34˚F (1˚C) 5–10 days
40˚F (4˚C) 2–4 weeks
45–55˚F (7–13˚C) 2–3 weeks
Comments
Wash and dry most fruits, and store in the crisper compartment.
(Do not wash berries and cherries until you are ready to use
them, however.)
Most fruits should be stored in lower humidity.
Fully ripe fruits should be stored in the refrigerator at recom-
mended temperatures to slow down the ripening process.
Unripe fruits should be left to ripen at room temperature, in a
container that allows for air circulation.
To hasten the ripening process, you can place unripe fruit in a
paper bag that has holes poked in it. Close the bag and set it on
a counter. The fruit will produce ethylene, a gas that initiates
the ripening process. Check the bag each day.
Discard any fresh fruits that are moldy or have other signs of
spoilage and wipe out the refrigerator compartment.
Refer to the list of ethylene sensitive and ethylene producing
vegetables and fruits.