Sub-Zero 648PRO User Manual page 21

F O O D S T O R A G E R E C O M M E N D AT I O N S
F R E S H V E G E TA B L E S
F R E S H V E G E T A B L E S
potatoes
pumpkins*
radicchio
radishes
romaine
rutabagas
salsify
shallots
snow peas
spinach
squash, summer*
squash, winter
sweet potatoes*
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.
NOTE: See food preservation guide for complete instructions on freezing vegetables. Recommended freezer storage temperature is 0˚F (-18˚C).
Recommended Storage Life
Temperature (refrigerator)
45–50˚F (4–10˚C) 2–4 months
38–55˚F (3–13˚C) 3–4 months
34˚F (1˚C) 2–3 weeks
34˚F (1˚C) 3–4 weeks
34˚F (1˚C) 2–3 weeks
34˚F (1˚C) 4–6 months
34˚F (1˚C) 2–4 months
34˚F (1˚C) 6 months
34˚F (1˚C) 1–2 weeks
34˚F (1˚C) 1–2 weeks
40–50˚F (4–10˚C) 1–2 weeks
50–55˚F (10–13˚C) 3–5 months
55–60˚F (13–16˚C) 4–7 months
37–40˚F (3–4˚C) 2 months
34–40˚F (1–4˚C) 3–4 weeks
34˚F (1˚C) 4–5 months
34–36˚F (1–2˚C) 1–2 months
34˚F (1˚C) 2–3 weeks
Comments
Wash vegetables in cool water and drain. Store in airtight
container 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.
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