Knowing how to safely and correctly store our fresh fruits and vegetables at home is important for many reasons , including:

  • maintains product integrity
  • the fruit continues to ripen a little
  • avoid deterioration
  • It prevents illnesses
  • you get the best value for the money spent

Improper storage of some fresh whole fruits and vegetables can cause deterioration in both their taste and nutritional profile.
Clean your vegetables very well from any tape or sticky paper; Also, take them out of their bags or nets so they can breathe well.

How to store vegetables to prevent them from rotting

These are some effective techniques that will help you in the preservation of food so that you can take advantage of all its nutrients regardless of the time they have.


Place in a sealed airtight container, with slight humidity.


Place them loosely in a glass or upright container with room temperature water. (It will keep for a week out of the fridge)


Place in a paper bag at room temperature. To speed up their ripening place an apple in the bag with them.

Arugula / Arugula

The arugula, as well as the lettuce, should not remain moist. Soak them in cold water and put them to dry. Place the arugula in an open container, wrap it in a dry towel to absorb any extra moisture.


It is difficult to store well. Basil does not like cold, or being wet. The best method here is an airtight container / jar lightly covered with a small damp piece of paper inside and left outside in a cool place.


Beans or beans

Store in non-airtight containers and keep in the fridge / refrigerator. Eat as soon as possible. Some recommend freezing if you are not going to eat right away.

Beets or beets

Cut off the top to keep the beets firm (be sure to keep the leaves). Leaving the top in root vegetables draws moisture out of the root, which takes away flavor and firmness. Beets should be washed well and kept in an open container with a damp towel on top.

Beet greens

Place in an airtight container with a little moisture.


Place in an open container in the fridge or wrap in a damp towel before placing them in the fridge.

Broccoli Rabé

It is left in an open container in the crisper drawer of the refrigerator, but use as soon as possible.

Brussels sprouts

If you buy it with the stem, leave them on that stem. Place the stem in the fridge or leave it in a cold place. If you bought them loose, store them in an open container with a damp towel on top.


Leaving it out in a cool place is fine for up to a week, if not in the vegetable drawer of the refrigerator. Remove the outer leaves if they start to wilt. Cabbage may start to lose its moisture after a week, so it’s best to use it as soon as possible.


Cut the lids to keep them fresh longer. Place them in a closed container, with high humidity, either wrapped in a damp towel or wet with cold water every other day if they are stored that long.


It will last quite a while in a closed container in the fridge, but they say cauliflower tastes best the day it was purchased.

Celery root

Wrap the root in a damp towel and place it in the vegetable drawer of the refrigerator.


Leave unshelled in an open container if necessary, but corn is actually better eaten sooner rather than later for maximum flavor.


Wrapped in a damp towel in the fridge. If you are planning to eat them in a day or two after purchase, they should be left in a cool room.


It lasts best when it is simply placed in a cup or bowl of shallow water and left outside. If you want to keep it in the fridge, like I do, it is wrapped in aluminum foil. It will stay fresh for weeks.


It’s okay to leave it in a cool room. Do not wash it, the eggplant does not like all the moisture around its leaves. For longer storage, leave it loose in the vegetable drawer of the refrigerator.

Broad beans

Place them in an airtight container.


If used within a couple of days after it was purchased, the fennel can be left outside, standing in a cup or bowl with water (like celery). If you want to keep it for longer than just a few days, place it in the fridge in a closed container with a little water.


Store in a cool, dark place.

Green garlic

In an airtight container in the refrigerator or leaving it outside for a day or two is fine, best to consume before drying.

Green leafy vegetables

Remove any bands, lanyards, etc. Most green vegetables should be kept in an airtight container with a damp cloth to prevent drying out. Kale, collards, Swiss chard also keep well in a cup of water outside or in the refrigerator / fridge.

Green beans

They like humidity, but not so much. A damp cloth draped over an open or loosely closed container is fine.

Green tomatoes

Store in a cool place away from the sun to keep them green and use quickly or they will start to color


In a closed container in the refrigerator and should keep up to a week. A little more could promote mold.


Keep it moist in an airtight container in the refrigerator.


Leave in an open container in the crisper drawer in the refrigerator wrapped in a damp cloth or outside in a cup of water (only the bottom of the stem should be soaked in the water).

Okra / Okra / Gombo / Bamia

It does not like humidity. So wrap it in a dry towel in an airtight container. It does not store very well, better eat it quickly after purchase.


Store in a cool, dark and dry place, good air circulation is good, so do not stack them.

Mushrooms / mushrooms / mushrooms

Keep in the refrigerator in its original packaging. If you are using some kind, try to open a corner of the plastic wrap and only take what you need. Then, cover with a paper towel and cover with plastic wrap. Store them in the back in the refrigerator.


In an open container in the vegetable drawer, or, like a carrot, wrapped in a damp cloth in the fridge.

Peppers: Sweet / spicy

Store in a plastic bag before placing in the refrigerator’s crisper drawer, or in the refrigerator. Green peppers stay fresh longer than red or orange peppers. Lasts 1 – 2 weeks in the refrigerator or up to 10 months in the freezer. To freeze, slice it and place on a cookie sheet in the freezer until frozen, then put it in an airtight container and put it back in the freezer.

Potatoes (such as garlic and onion)

Store in a cool, dark and dry place, such as in a box in a dark corner of the pantry, a paper bag also works well.


Place in the refrigerator in an open container with a damp cloth on top.


Remove the leaves (and store separately) so they don’t draw excess moisture from the roots and place them in an open container in the refrigerator with a damp cloth placed on top.


Wrap in a damp towel and place in an open container in the refrigerator.


Ideally, in a cool, dark basement, or a closed container in the crisper to keep it moist.

Peas / Peas

Refrigerate in an open container.


Put it as soon as possible in an open container in the crisper. Spinach love to stay cold.


Remove any bands or ties and place in the refrigerator’s vegetable drawer.

Sprouts or sprouts

Keep them cold. Place them in the refrigerator as soon as possible and they should last 10-14 days.

Summer Squash

It’s okay to leave them outside for a couple of days in a cool place even after cutting.

Sweet peppers

Only wash them before you plan to eat them as humidity decreases storage time. Store in a cool place prior to use in a couple of days, put them in the vegetable drawer if you need to store them longer.

Sweet potatoes

Store in a cool, dark and well-ventilated place. Never refrigerate them – sweet potatoes don’t like cold.


Never refrigerate them. Depending on maturity, tomatoes can stay outside for up to two weeks. To speed up ripening, place them in a paper bag with an apple.


Remove the leaves (store separately) like radishes and beets, store them in an open container with a damp cloth.

Winter Squash / Squash

Store in a cool, dark and well-ventilated place. Many growers say that squash will become sweeter if stored for a week or so before eating.


It’s okay to leave it outside in a cool place for a couple of days even after cutting. Wrap in a cloth and refrigerate for longer storage time.

How to store fruit to prevent rot


Store in a cool place for up to two weeks. For longer storage in a cardboard box in the refrigerator.


In a cool place at room temperature or in the refrigerator / fridge if they are very ripe.


Store in an airtight container. Do not wash the cherries until they are ready to eat.


Set the bananas aside when you get home from the store. If you leave them on the stem, they ripen faster. Keep them outside, or in a basket with holes or openings to allow air to circulate.


Store in a cool place with good air circulation, never in an airtight container.


Do not forget that they are fragile. When warehouses be careful not to stack too many, single layer, if possible. A paper bag works well, they just wash before you plan to eat them.


Dried dates are well stored outside, in a container or in the paper bag in which they were purchased. Wet dates need a bit of refrigeration if you are going to store them for more than a week, either in a paper or cloth bag, as long as it is porous to keep moisture away from the date skin.


It does not like humidity, so do not store in closed containers. A paper bag works to absorb excess moisture, but a plate works best in the refrigerator for up to a week.


Be sure to select clumps that are mold-free if you’re storing them in the fridge. Another mistake people make when storing grapes is washing them before storing. While this can clean them and remove dirt on them, the water will have a negative effect on the grape skins; making them softer and promoting the growth of bacteria in the process.


Keep them at room temperature until ripe, and then refrigerate. Do not leave them in the refrigerator for more than 1-2 weeks.

Lemons and limes

If you are going to use them within a week, keep them outside at room temperature. Lemons and limes need air so if they are placed in a container, they can grow mold. Try to keep them separate or in an airy bowl. If they are not eaten in a week, you can store them in the refrigerator and they will last for a month. You can store them in a plastic bag in the refrigerator, so the juice will last longer.


Leave out until they mature in 2 – 5 days, then refrigerate, then keep for 5 – 7 days. If you want to freeze wash the shell and cut into pieces. Place the pieces on a cookie sheet until frozen then you can transfer to the plastic bag.


Uncut in a cool, dry place away from the sun for up to a couple of weeks. Cut melons should be in the fridge, an open container is fine.


(Similar to apricots) it’s okay to store in the refrigerator if they’re ripe, but it’s best to take out a day or two before you plan to eat them so they will soften at room temperature.

Peaches / Durznos (and almost all stone fruit)

Refrigerate only when fully ripe. More firm fruit will ripen outside.


They will keep for a couple of weeks in a cold place, but they are fine in a paper bag. To accelerate the ripening put an apple with them.


They stay juicier if they are kept at room temperature. If possible put them in a basket. Baskets are preferable to other containers, because they allow air to circulate freely around each piece of fruit.

Persimmon / Fuyu – (short / pumpkin shape).

Store at room temperature.


Keep them at room temperature until they mature. Once ripe, store them in the refrigerator for up to 5 more days.


Store up to a month stored in a cold place.


Wash them in a vinegar solution, with 1 part vinegar and 3 parts water. Place them in a plastic container in the refrigerator with a paper towel in the bottom. Replace a dry paper towel when it gets wet.


They don’t like being wet. They are fine in a paper bag in the refrigerator for up to a week. Check the bag for moisture every other day.


Keep the uncut watermelon outside at room temperature for up to 7-10 days. Once cut, the watermelon can be kept in the refrigerator for up to two days.

By Dr. Eric Jackson

Dr. Eric Jackson provides primary Internal Medicine care for men and women and treats patients with bone and mineral diseases, diabetes, heart conditions, and other chronic illnesses.He is a Washington University Bone Health Program physician and is a certified Bone Densitometrist. Dr. Avery is consistently recognized in "The Best Doctors in America" list.

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