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Get Free Access ▸Most people tend to treat all fruits and vegetables the same, fitting them wherever there’s room in the fridge. The reality is that different types of produce have different storage requirements. Some need to be placed in the coldest part of the refrigerator, some need humidity, and some need to be stored on the counter at room temperature.
We often think of a refrigerator as having a single temperature—ideally at or below 40 degrees to comply with FDA guidelines for food safety—but actually, every refrigerator has its own microclimates, with warmer, cooler, and more humid zones. When we monitored one of our refrigerators in the test kitchen, we found that the temperature ranged from as low as 33 degrees to as high as 43. You can make this temperature variation work to your advantage by placing produce in the zone where it will fare best.
Cold Zone: Back, Top to Middle
The top and middle shelves at the back of the refrigerator are normally the coldest; we found that temperatures in this zone dipped as low as 33 degrees.
Moderate Zone: Front, Middle to Bottom
The areas at the front of our refrigerator, from the middle to the bottom shelves, were the most moderate, with temperatures that registered at least 37 degrees and sometimes higher.
Humid Zone: Crisper Drawer
Crispers provide a humid environment that helps keep produce with a high water content from shriveling and rotting; in our refrigerator, the crisper’s temperature mirrored the moderate temperature at the front of the fridge. However, if the humidity is too high, water can build up on fruits and vegetables and hasten spoilage. If your drawer has vents, you can regulate humidity by adjusting them; the more moisture that’s allowed to pass in and out of the drawer, the less humid the environment.
With the exception of berries (which we like to wash immediately in a vinegar solution; see below), it’s best to wash produce just before you use it. Moisture promotes the growth of mold and bacteria, which in turn causes spoilage. If you do wash produce ahead of time, make sure to dry it thoroughly before storing it.
In general, it’s a good idea to store produce in the packaging in which it was sold. Sometimes ready-made packaging has a function beyond simple convenience and can actually help preserve the contents. For example, though they appear solid, the bags in which spinach and other greens are now sold are made of a polymer that allows ethylene to pass through freely, staving off spoilage. Other types of packaging often feature small perforations or other openings (such as the bags in which celery is sold); here, too, the intent is to allow ethylene to escape while also protecting the produce from the drying effects of air.
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The following storage tips will help you make the most of the produce you buy.
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