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Fruits
AVOCADO: Store in plastic bags, in
general refrigerator area, or open, in
crisper. Should remain fresh one week.
Flesh may discolor slightly in places.
APPLES: Will. usually keep fresh longer
than you are likely to leave them.
Over-stored early season apples may
look all right but the flesh can become dry
and mealy.
APRICOTS: Will not ripen fully if
refrigerated too early. Store as they are in
general refrigerator area. Should keep
fresh one week. Very prone to rotting.
BANANAS: Store in plastic bags in general
refrigerator area, or open, in crisper.
Will remain fresh for 1 to 2 weeks. The
skin may turn-black and discolor to some
extent, but the pulp is still good eating.
CHERRIES: Will last up to one week.
Very prone to rotting.
CUSTARD APPLES: Store in plastic bags,
in general refrigerator, or open, in crisper.
GRAPEFRUIT: Store as they are in
general refrigerator area.
Will usually keep fresh longer than you
are likely to leave them.
Long storage might produce skin blemishes,
which do not mar the quality of the edible
pulp.
Over-stored citrus may look all right,
but can develop a musty flavor typical of
over-ripe fruit.
GRAPES: Store in plastic wrap in general
refrigerator area, or in crisper.
Will usually keep fresh longer than you
are likely to leave them.
LEMONS: Store as they are in general
refrigerator area.
Will usually keep fresh longer than you
are likely to leave them.
Long storage might produce skin
blemishes, which do not mar the quality of
the edible pulp.
Over-stored citrus may look all right,
but can develop a musty flavor typical of
over-ripe fruit.
MANDARINS: Store as they are in general
refrigerator area.
Will usually keep fresh longer than you
are likely to leave them.
Long storage might produce skin
blemishes, which do not mar the quality of
the edible pulp.
MANGOES: Store in plastic bags, in
general refrigerator area, or open. in
crisper. Should stay fresh one week.
NECTARINES: Store as they are in the
general refrigerator area.
Should keep one week. Very prone to
rotting.
ORANGES: Store as they are in general
refrigerator area.
Will usually keep fresh longer than you
are' likely to leave them.
Long storage might produce skin
blemishes, which do not mar the quality of
the edible pulp.
Over-stored Citrus can develop a musty
flavor typical of over-ripe fruit.
PASSION FRUIT: Avoid rough handling.
Store in plastic bags, in general refrigerator
area, or open in crisper.
Should keep fresh one week to 10 days.
May tend to dry out.
PAPAW: Store in plastic bags, in general
refrigerator area, or open in crisper.
Should keep fresh for 1-2 weeks. Watch
for tissue collapse and rotting.
PEACHES: Can be half ripe when stored,
but preferably store ripened. Store as they
are in general refrigerator area.
Will last one' week. Susceptible to
rotting.
PEARS: Early season pears do not store well
when ripe, and should be
eaten straight away.
Late season pears can
be held for up to one
week when ripe, in
the general refrigerator area.
Unripe pears can be held in the refrigerator,
but must be removed to air
temperature to ripen.
Over-stored unripe pears will not ripen
normally, the flesh will either become dry
and mealy, or mushy.
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Vegetables
Must be fully mature before storage.
Use only sound produce.
All cut and bruised portions should be
put aside to be used straight away.
Handle as little as possible before and
during storage. Check often, and remove
any of the first sign of breakdown or
rotting.
BEANS: Store in ventilated plastic bag,
in general area of refrigerator. Should last
longer than you're likely to leave them.
BEETROOT: Store in ventilated plastic
bag, in general area of refrigerator. Should
last longer than you're likely to leave them.
For lengthy storage wash well in fresh
solution of one teaspoon household bleach
to one liter water.
BRUSSEL SPROUTS: Seal in plastic bag.
Store in general refrigerator area. Should
last longer than you're likely to leave them.
CAPSICUM: Put in ventilated plastic
bag or plastic wrap. Store in general
refrigerator area. Will keep for 2 to 3
weeks.
Watch for tissue collapse and rotting.
Remove at first sign, as subsequent decay
can be rapid.
CARROTS: Put in ventilated plastic
bags. Store in general refrigerator area.
Should last longer than you're likely to
leave them. May develop bitter flavor from
over storage. Holding at room temperature
for a few days should remove this. 1
For lengthy storage, wash well in fresh
solution of 1 teaspoon household bleach to
1 liter water.
CAULIFLOWER: Seal in plastic bag.
Store in general refrigerator area. Should
last longer than you're likely to leave it.
CELERY: Seal in plastic bag. Store in
general refrigerator area. Should last
longer than you're likely to leave it.
CHOKOS: Put in ventilated plastic bag.
Store in general refrigerator area.
Watch for tissue collapse and rotting.
Remove at first sign as subsequent decay
can be rapid.
CUCUMBERS: Put in ventilated
plastic bag, or plastic wrap. Store in
general refrigerator area. Should stay fresh
1 to 2 weeks.
Watch for skin pitting, water-soaked
areas and tissue collapse. Remove at first
sign as subsequent decay can be rapid.
EGGPLANT: Put in ventilated plastic
bag, or plastic wrap. Store in general
refrigerator area. Should last one week.
Watch for tissue collapse and rotting.
Remove at first sign; decay can be rapid.
LETTUCE Wash in fresh solution of 1
teaspoon household bleach to 1 liter water.
Seal in plastic bag. Should keep fresh 1
to 2 weeks. Remove outer leaves if rotting
develops.
MARROWS: Whole marrows should
NOT be put into the refrigerator.
Cut sections should be sealed in plastic
bag in refrigerator area.
MUSHROOMS: Seal in plastic bags in-
general refrigerator area.
Lining the bags with household tissues
will help to prevent slime developing.
Should keep fresh 3 to 4 days.
Darkening likely but this should not affect
cooked flavor.
PEAS: Put in ventilated plastic bag or
plastic wrap, and store in general area of
refrigerator.
Prolonged storage may cause dis-
coloration of the pods, but generally
should last longer than you're likely to
leave them.
POTATOES: Potatoes cannot be stored
in refrigerator. They should be held in a
well-ventilated area away from sunlight.
Will usually keep longer than you're likely
to leave them.
PUMPKIN: Whole pumpkins should
not be stored in refrigerator.
Cut pieces should be stored in plastic
bags in refrigerator's general area.
Prolonged storage' may lead to slight
discoloration. Will usually keep longer
than you're likely to leave it.
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