Sub-Zero BI-36R Use & Care Manual page 37

Food Storage Recommendations
Fresh Vegetables
FRESH VEGETABLES
radishes
romaine
rutabagas
salsify
shallots
snow peas
spinach
squash, summer*
tamarillos
tomatoes (ripe)
turnips
water chestnuts
watercress
*Sensitive to chill injury, a cause of spoilage. Damage may not be apparent until the vegetable is returned to a warmer temperature.
See food preservation guide for complete instructions on freezing vegetables. Recommended freezer storage temperature is 0°F
Ethylene Gas
ETHYLENE PRODUCING FOODS
apples
apricots
avocados
ripening bananas
cantaloupe
ETHYLENE SENSITIVE FOODS
unripe bananas
green beans
belgian endive
broccoli
brussels sprouts
IMPORTANT NOTE: Do not store ethylene producing foods with ethylene sensitive foods.
Recommended Storage Life
Temperature (refrigerator)
34°F 1–2 months
(1°C)
34°F 2–3 weeks
(1°C)
34°F 4–6 months
(1°C)
34°F 2–4 months
(1°C)
34°F
(1°C)
34°F 1–2 weeks
(1°C)
34°F 10–14 days
(1°C)
40–45°F 1–2 weeks
(4–7°C)
37–40°F
(3–4°C)
46–50°F 1–3 weeks
(8–10°C)
34°F 4–5 months
(1°C)
34–36°F 2–4 months
(1–2°C)
34°F 2–3 weeks
(1°C)
cherimoyas
figs
guavas
honeydew
kiwifruit
cabbage
carrots
cauliflower
chard
cucumbers
Comments
Wash vegetables in cool water and drain. Store in airtight
container or plastic wrap.
Most vegetables should be stored in higher humidity.
6 months
10 weeks
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.
mamey sapote
mangoes
mangosteen
nectarines
papayas
eggplant
unripe kiwifruit
leafy greens
lettuce
okra
passion fruit
peaches
pears
persimmons
plantains
peas
peppers
spinach
squash
sweet potatoes
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(-18°C) .
plums
prunes
quince
tomatoes
watercress
watermelon