| Commodity | Selection | Storage | Ideal storage Temp | Potential storage life |
| Artichokes | When selecting an artichoke, you need to be aware that the criteria are different for each season. For spring artichokes, choose heavy, compact, plump artichokes that have a nice green color and tightly packed leaves. In the summer and fall seasons, good artichokes will be conical in shape. They should be heavy for their size. Winter artichokes are often frost-kissed and may have a white to bronze color. Choose artichokes that are heavy and plump. Choose deep-green, heavy artichokes. Their leaves should squeak when pressed together. | Artichokes should be stored in the refrigerator and used fairly quickly after purchase. Only trim the stems of the artichoke when you are ready to use them as trimming them early can cause the bottom to blacken. | 32° | 2 to 3 weeks |
| Asparagus | Choose fresh, firm asparagus with closed, compact tips and a nice green color. The thickness of the stalk does not affect the food’s tenderness, but it’s best to select stalks of the same size for uniform cooking. | Asparagus should be refrigerated and kept moist until it is ready to use. | 36° | 2 to 3 weeks |
| Beans, Grean | Choose beans that are long and straight and are without decay or rust spots. Beans should snap easily when they are bent. | Keep beans at a temperature about 40 F; if beans are kept at below 40 F, they can be damaged by the cold. | 40° to 45° | 7 to 10 days |
| Beets | Look for beets that are smooth and firm and have no defects on the skin. They should have a dark color. Do not choose beets that are shriveled, soft or have flabby skin. | Beets should be stored in the refrigerator. Use beet tops quickly as they can wilt or shrivel. | ||
| Bok Choy | Choose heads of bok choy that look fresh and have firm stalks. Avoid heads that are wilted or yellowed. | Bok choy should be stored in the refrigerator in a plastic bag. It should be used within 2-3 days of purchase. | 32° | 3 weeks |
| Broccoli | Choose broccoli that is dark green or purplish in color. Avoid stalks that have a lighter color. Choose product that has firm stalks. Limp stalks are an indication of poor quality. | Store broccoli in the refrigerator. If the broccoli is slightly wilted, dunk it in cold water to revive it. | 32° | 10 to 14 days |
| Brussels Sprouts | Choose Brussels sprouts that have a bright green color and a firm feel. Avoid product that looks wilted or soft and seems to have a faded color. | Brussels sprouts should be stored in the refrigerator and used within a week. | 32° | 3 to 5 weeks |
| Cabbage | Choose heads that are compact and heavy for their size. The outer leaves of the cabbage should be without defect and have good green or red color. | Do not wash cabbage before storing. Wrap cabbage in a perforated plastic bag before putting it in the refrigerator. Do not shred cabbage and store it. Use shredded cabbage immediately. | 32° | 3 to 6 weeks |
| Carrots | Choose carrots that are firm and brightly colored. If the tops are attached, make sure the tops are not wilted. Avoid limp or excessively cracked carrots. | Carrots are best stored in the refrigerator. Be careful not to store carrots with apples and pears as the carrots will absorb odors from those fruits. | 32° | 3 to 4 months |
| Cauliflower | Look for cauliflower where the heads are tightly packed. If the heads are spreading with space between the florets, it is a sign of poor quality. Avoid cauliflower heads that have brown on them. | Cauliflower should be kept in the refrigerator and eaten within a few days of being purchased. Wash before use. | 32° | 3 to 4 weeks |
| Celery | Choose celery that is firm and brittle. Avoid celery stalks that are limp or with wilted leaves. | Store celery in the refrigerator. Keep celery away from apples, onions and pears as it will absorb the odors that those produce commodities. | 32° | 1 to 2 months |
| Corn | When buying corn, pull back the husk and look at the kernels inside. The corn should have even, tightly packed rows of kernels. Look for corn with silks that have not dried out. It is a sign of freshness. Fresh corn husks should be tightly wrapped, grass green and slightly damp. The cornsilk can be dry, but not rotting. The stem end should be moist, not yellowed. | Corn can be husked and stored in the refrigerator. It can also be stored in the husk in the refrigerator. To remove corn from the cob, husk the corn and remove the silks. Use a sharp knife and downward strokes to remove the kernels. | 32° | 5 to 7 days |
| Cucumbers | Look for firm cucumbers with a deep green color. Avoid cucumbers that are not firm over their entire length or those with shriveled ends. | Unpeeled cucumbers should be washed in cold water to remove any soil or other dirt. Cucumbers should be refrigerated in a plastic bag soon after purchase. They should keep for about a week. | 50° to 54° | 10 to 14 days |
| Eggplant | Choose a firm, smooth-skinned eggplant that is heavy for its size. Try to avoid soft or brown spots, if you see pits, dents or wrinkles, the eggplant is bitter.Look for firm eggplants that are heavy for their size. The skin should be taut and unwrinkled. When squeezed, they should be springy, not spongy. | If left at room temperature for several days, eggplant will wrinkle and become soft. They should be stored in a cool and dry place or in the refrigerator for up to four days. | 50° to 54° | 1 to 2 weeks |
| Endive/Escarole | Endive grows in bunchy heads with narrow, ragged-edged leaves that curl at the end. The center is yellow-white. Avoid heads with wilted or browning leaves. Look for crisp heads that are bright green. Escarole heads should be crisp and green. Avoid heads with any signs of wilting. | Endive and escarole should be stored in the refrigerator and used within a week of being bought. | 32° | 2 to 3 weeks |
| Fennel | Look for fennel bulbs that have uniform leaves that are bright white. They should be crisp with no sign of cracking or darkening. | Fresh fennel should be stored in the refrigerator and used soon after it is purchased. | 32° to 36° | 2 weeks |
| Greens | The best greens to purchase should have a crisp, fresh look and be free of defects. Avoid greens that have insects or visible insect damage for they could still contain the insects. | Greens should always be washed thoroughly in lukewarm water to remove dirt that could stick to leaves. They can be wrapped in a damp paper towel, placed in plastic and stored in the refrigerator. If the towel is kept moist, they can keep for up to a week. | 45° to 50° | 5 to 7 days |
| Herbs | When choosing herbs, look for those with no signs of wilting. Brown or yellow leaves are also signs of deterioration. | Most herbs should be stored in the refrigerator and used within a few days of purchase. | ||
| Horseradish Root | Choose horseradish root that is clean and has no blemishes. The root should be firm to the touch. | Store grated horseradish root in a covered container in the refrigerator or the freezer for up to six weeks. Whole, fresh roots can be washed and stored in the refrigerator for several months. | 30° to 32° | 8 to 10 months |
| Kohlrabi | Look for kohlrabi that appears fresh and is less than 3 inches in diameter. Thicker kohlrabi has a tendency to be tough and woody. | Remove the leaf stems and store in the refrigerator. Kohlrabi will keep for several weeks. | 32° | 2 to 3 months |
| Leeks | The green tops of leeks should be fresh and crisp and extend two to three inches from the root end. Avoid those that are discolored or have wilted tops. | Leeks should be cleaned thoroughly because the leaves retain mud and grit once they are harvested. They can be placed in cool water for about 15 minutes to eliminate the dirt. | 32° | 2 months |
| Lettuce | Choose lettuce that is crisp and has no decay or wilted leaves. Iceberg lettuce heads should be compact and firm. | Lettuce should be stored in the refrigerator. If lettuce is wilted, it can be revived by dunking it in ice water. | 32° | 2 to 3 weeks |
| Mushrooms | Choose mushrooms that are smooth in appearance and have a dry top. If veils on the bottom are closed, the flavor will be mild. If the veils are open, the mushroom will have a rich flavor. | All varieties of mushroom should be kept refrigerated and used within several days of purchase. To prolong shelf life, plastic wrappers should be removed and mushrooms should be placed in a paper bag. To avoid an increase in moisture content, do not keep in air-tight containers. Moisture speeds up spoilage, therefore, do not rinse mushrooms until you’re ready to use them. Freezing is rarely recommended. | ||
| Okra | The bright green pods should be tender and free of damage. Avoid tough pods with a pale or faded green color. | Okra is a highly perishable item and needs to be handled gently. It deteriorates and bruises easily. | 45° to 50° | 7 to 10 days |
| Onions | Bulb onions should have a round shape and be firm to the touch. Their skin should be dry and easily peeled. | Onions can be stored at room temperature or placed in the refrigerator, for longer storage. Chilled onions thwart off the effects of sulfuric compounds that are likely responsible for causing your tears. Handle onions with care to prevent bruising or decay. Spring/summer onions are especially susceptible to bruising due to high water and sugar content. | ||
| Parsnips | Parsnips are a root vegetable, so some dirt may still be on the vegetable. However, they should be mostly clean, firm and have a fairly smooth surface. Choose medium-sized vegetables with uniform beige skin. Avoid parsnips that are soft or have deep ridges. | Wrap parsnips in a paper towel and place in a plastic bag. Place in the crisper of the refrigerator. Parsnips should keep for up to two weeks. | 32° | 4 to 6 months |
| Peas | Good peas should have a good green color. Avoid peas that have dark, soft spots. | Most peas should be served the day of purchase because most varieties perish quickly. If refrigerated, they should be kept in a plastic bag. All fresh peas should be washed before they are cooked but not before they are placed in the refrigerator | 32° | 1 to 2 weeks |
| Peppers, Bell | Good quality bell peppers should be firm, fresh looking and brightly colored, the skin should be smooth and shiny. Avoid peppers that appear shriveled, dull-looking or pitted. They are generally sold by color, and all are green before they ripen. Look for firm peppers with vivid colors. Check for soft spots and withering. | Peppers should be stored in the refrigerator and washed before use. | 45° to 50° | 2 to 3 weeks |
| Peppers, Chili | When shopping for chili peppers, they should be smooth, shiny, well colored and firm. Avoid peppers that appear shriveled or decayed. Dry lines on the skin of chili peppers indicate a hotter pepper. | To avoid the burning sensation on your skin or eyes, you can wear gloves when handling them. Always rinse utensils. Fresh chili peppers should be used within 14 to 21 days, whereas dried chili peppers can be stored up to two years. To eliminate some of the heat of chili peppers, remove the ribs and seeds and soak in cold water with a little salt or vinegar for no longer than 30 seconds. Soaking longer will cause them to lose flavor | 41° to 50° | 2 to 3 weeks |
| Potatoes | Choose potatoes that are firm and blemish-free. Avoid potatoes with soft spots or that have a green cast to the skin. Check the russet for soft spots, cracks or withering. Be sure the "eyes" have not sprouted. If the skin of a russet has a greenish tinge, do not buy it. Greenish skin means the potato was exposed to bright light too long. | All potatoes should be scrubbed before use. Because red potatoes have thinner skins, they should not be cleaned with a brush. When peeling, a vegetable parer is recommended because some of the potato’s nutrients are close to the skin. Potatoes should not be exposed to light; this can cause them to green. | 40° to 46° | 5 to 10 months |
| Pumpkins | The best pumpkins to choose are those that are heavy for their size and with the stem in one piece. Bigger doesn’t always mean better when it comes to pumpkins. Small pumpkins have more tender flesh. | Pumpkins will keep up to a month at room temperature and up to three months refrigerated. Stemless pumpkins decay more rapidly. | 54° to 59° | 2 to 3 months |
| Radishes | When purchasing radishes, look for those that are approximately one inch in diameter and are plump and round with a deep red color. Stay away from radishes that are too large or with yellow or decayed tops or those that have a spongy feel. If the leaves are still attached, the leaves should be crisp and green. | Refrigerated radishes (with the leaves attached)will last up to two weeks in plastic bags. Radishes with no leaves can last up to a month in your refrigerator | 32° | 1 month |
| Rhubarb | Color is the main indicator of quality in rhubarb. Rhubarb stalks should be red in color, crisp and be free of decay. | Remove any leaves from the rhubarb. Place in resealable plastic bag. Store in refrigerator for up to two weeks. | 32° | 1 to 2 weeks |
| Rutabagas | Lightweight rutabagas will probably have a woody flavor, so finding ones that are heavy for their size is best. Avoid those with punctures, cuts or decay. | The vegetable should be unwrapped and stored in a cool, dry, dark place with good ventilation. | 32° | 2 to 4 weeks |
| Spinach | When purchasing spinach, look for leaves that are fresh, tender and free of defects. Spinach is highly perishable and delicate and should have a healthy, green color. Soft or wilted leaves are a probable sign of decay. | Spinach should be stored in the refrigerator and washed before use. | 32° | 7 to 10 days |
| Squash, Acorn | Choose squash that is firm to the touch. Avoid squash that is soft or shows decay. Look for good color. There should be an orange blush on the dark green. The skin should be dull, not shiny. Avoid those with bruises, cracks or dents. | 54° to 59° | 2 to 3 months | |
| Sweet Potatoes | Choose sweet potatoes that are dry and show no signs of decay. Good potatoes will also be plump and smooth. | Sweet potatoes should not be refrigerated. They should be washed thoroughly, only just before use. | 59° | 2 to 7 months |
| Tomatillo | Choose tomatillos that are firm and bright green. Avoid dull-colored fruit and fruit with soft spots. | Store tomatillos in the refrigerator for up to 3 weeks. | 45° to 55° | 3 weeks |
| Tomatoes | Choose tomatoes that give slightly to firm pressure and have a rich red color. Avoid tomatoes that are too soft or have apparent bruising. | Tomatoes should not be refrigerated. Doing so slows down the ripening process and often takes away much of the flavors that are developed during the ripening process. Tomatoes can be ripened at home by placing them on a counter, in a fruit bowl or inside a brown paper bag for a few days until they are slightly soft and rich red in color. Tomatoes should be ripened stem side up to avoid bruising, and ripe tomatoes will hold at room temperature for two to three days. | 45° to 50° | 5 to 7 days |
| Turnips | Buy small- or medium-sized turnips because they have a sweeter, more flavorful taste. Large turnips with leaf scars or soft spots should be avoided. | Turnips should be kept refrigerated | 32° | 4 to 5 months |
| Yams | Yams do not look anything like a sweet potato. They have brown or black skin with purple or red flesh. Choose yams as you would any potato, avoiding those with soft spots or signs of decay. | Store in a cool, dry place but do not store them in your refrigerator. | 59° | 1 to 2 months |
| Zucchini | Choose zucchini that is firm and has a good green color. Avoid zucchini squash that is soft. | Zucchini can be stored in the refrigerator or at room temperature. Do not freeze zucchini because it has high water content and will turn to mush | 45° to 50° | 1 to 2 weeks |
