Proper storage techniques will help maintain the life of your produce.

Citrus is best kept at room temperature of 60-70 degrees and used within two weeks.

Berries and cherries are best kept covered in the fridge. Don’t wash until you use them – too much moisture in the package speeds spoilage. Use within 2 – 3 days. Same for cranberries but they can be stored fora week.

Avocados and bananas are best stored and eaten at room temperature, but can be refrigerated after ripening. To speed ripening of green bananas, place them in a paper bag in a drawer, cupboard or other dark place with a wrinkled apple. If they still don’t ripen after one week, they have been transported at a low temperature, and you might as well make chutney out of them.

Apples are best kept in the fridge stored loose – they need to breathe to stay crisp. Use within a month.

Eggplants, mature onions, winter squash, rutabagas and sweet potatoes are best kept moderately cool – no lower than 50 degrees.

Potatoes need a colder area of 45 – 50 degrees. A cool dry dark place is best. Use within a few weeks. However, they will keep longer. For optimum texture and flavor, store your tomatoes at room temperature and then refrigerate after they are cut.

Apricots, peaches, pears, nectarines and melons should be ripened before refrigeration. Cut portions should be covered before refrigerating. Use all within 3 – 5 days except melons, which should be used as soon as possible after ripening.

All other fresh vegetables belong in the refrigerator:

Keep green beans and lima beans in their pods, or, if not in their pods, in plastic. They’ll last 3 – 5 days in the fridge.

Keep corn in its husk in the fridge. Eat as soon as possible because its sugar quickly turns to starch, causing it to lose it’s flavor.

Carrots, radishes, turnips, beets and parsnips should be stored in plastic once the leafy tops are removed. They’ll last two weeks in the fridge.

Most other fresh vegetables store well in the crisper bin, but usually need plastic to avoid dehydration.

Broccoli, brussel sprouts scallions and summer squash will last 3 – 5 days in plastic bags in the crisper.

Spinach, kale, chard and collards have the same crisper life, but should be washed and drained thoroughly before packing in bags.

Lettuce, salad greens, peppers and cucumbers should be washed and stored in the crisper.

Cauliflower, celery and snap peas don’t have to be washed – use within a week.

Cabbage has a long fridge life of up to two weeks.

Asparagus is delicate and should be used within 2 – 3 days.