Fruits and vegetables in general
When planning to store fruits and vegetables for a long period, it’s best to select those that are firm and less ripe. Generally, the shinier the fruit or vegetable, the fresher it is. Bags containing fruits and vegetables should be placed carefully atop other shopping bags to avoid pressure damage.
Refrigerator drawers should be cleaned once a week and lined with paper towels to absorb excess moisture.
It is better not to rinse fruits and vegetables before putting them in the refrigerator; this should be done right before use. If you do rinse them before storing, make sure to dry them well before refrigerating.
It is advisable to separate the fruits and vegetables being kept in cold storage because of the differences in their respiratory rates and the rate at which ethylene gas is released as they ripen.
Sliced vegetables such as carrots, celery, lettuce leaves, kohlrabi, and melon or watermelon, may be stored in closed containers in the refrigerator. When storing fruits and vegetables in the pantry, do not wrap them in plastic bags, to prevent rotting.
When slicing fruits and vegetables, avoid contact with any traces of meat on the cutting board, to avoid the transfer of contaminants. Separate cutting boards should be used for foods that require cooking and those that can be consumed fresh.