Sub-Zero 700BC User Manual page 25

F O O D S TO R AG 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 TA B L E S
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.
NOTE: See food preservation guide for complete instructions on freezing vegetables. Recommended freezer storage temperature is 0˚F (-18˚C).
E T H Y L 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
apricots
avocados
ripening bananas
cantaloupe
E T H Y L E N E S E N S I T I V E F O O D S
unripe bananas
green beans
belgian endive
broccoli
brussels sprouts
NOTE: Do not store ethylene producing foods with ethylene sensitive foods.
Recommended Storage Life
Temperature (refrigerator)
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
40–45˚F (4–7˚C) 1–2 weeks
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
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.
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 passion fruit
mangoes peaches
mangosteen pears
nectarines persimmons
papayas plantains
eggplant peas
unripe kiwifruit peppers
leafy greens spinach
lettuce squash
okra sweet potatoes
plums
prunes
quince
tomatoes
watercress
watermelon
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