Handling Produce

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Storage and Handling of Fresh Fruits & Vegetables
*Temperature/ 32 IDEAL**
Item	Storage	Handling
Apples	Dry	Long shelf life, but will bruise easily.
Artichokes	Dry	Can Mold If Wet.
Asparagus	Moist	Stand Upright in Cold Water
Broccoli/Cauliflower	Moist	Store Only briefly, 5 days maximum.
Cabbage	Moist	Don't trim outer leaves until ready to use.
Carrots/Celery	Moist	Wash and store in Plastic Bags
Grapes	Dry	Wash before use.
Kiwi Fruit	Dry	Long shelf life if stored at 32*
Lettuce	Dry	Keep Away From Cooler Fans.
Mushrooms	Dry	Keep dry and cool.
Onions (Green)	Dry	Very Perishable.
Oranges (Fla.)	Dry	Proper Rotation will Maintain good fruit.
Peaches/Pears/Plums	Dry	To retard softening, refrigerate.
Radishes	Moist	Keeps tops dry.
Spinach	Moist	Top with ice to keep from wilting.
Strawberries	Dry	Highly Perishable, wash before use.
*Temperature/ 40- 45* IDEAL**
Item	Storage	Handling
Avocados	Dry	Ripen at room temperature.
Cantaloupes	Dry	Very perishable. Ripen quickly at room temperature.
Cucumbers	Dry	Avoid over chilling.
Grapefruit	Dry	*Suffers chill damage below 40.**
Lemons/Limes	Dry	Long shelf life. Will absorb odors.
Melons	Dry	Refrigeration retards ripening.
Oranges (California)	Dry	Proper rotation will maintain good fruit.
Onions (Dry)	Dry	Store in well-ventilated area.
Peppers	Dry	*Store briefly, never below 45.**
Pineapples	Dry	Will not ripen after harvesting.
Potatoes	Dry	Keep Away from Light.
Squash	Dry	Avoid Bruising.
*Temperature/ 60- 65* IDEAL**
Item	Storage	Handling
Bananas	Dry	*Storage below 58 causes freeze damage.**
Tomatoes	Dry	Ripen at room temperature.
Watermelon	Dry	Holding at room temperature can improve flavor.

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