Sub-Zero BI-36S Built-In Use & Care Guide - Page 37

Food Storage Recommendations 37 subzero.com Fresh Vegetables FRESH VEGETABLES radishes romaine rutabagas salsify shallots snow peas spinach squash, summer* tamarillos tomatoes (ripe) turnips water chestnuts watercress Recommended Temperature 34°F (1°C) 34°F (1°C) 34°F (1°C) 34°F (1°C) 34°F (1°C) 34°F (1°C) 34°F (1°C) 40-45°F (4-7°C) 37-40°F (3-4°C) 46-50°F (8-10°C) 34°F (1°C) 34-36°F (1-2°C) 34°F (1°C) Storage Life (refrigerator) Comments 1-2 months 2-3 weeks 4-6 months 2-4 months 6 months 1-2 weeks 10-14 days 1-2 weeks 10 weeks 1-3 weeks 4-5 months 2-4 months 2-3 weeks Wash vegetables in cool water and drain. Store in airtight container or plastic wrap. Most vegetables should be stored in higher humidity. Discard any fresh vegetables that are moldy or have other signs of spoilage and wipe out the refrigerator compartment. For fresh-cut produce, follow storage directions on package. Refer to the list of ethylene sensitive and ethylene producing vegetables and fruits. *Sensitive to chill injury, a cause of spoilage. Damage may not be apparent until the vegetable is returned to a warmer temperature. See food preservation guide for complete instructions on freezing vegetables. Recommended freezer storage temperature is 0°F (-18°C). Ethylene Gas ETHYLENE PRODUCING FOODS apples apricots avocados ripening bananas cantaloupe cherimoyas figs guavas honeydew kiwifruit ETHYLENE SENSITIVE FOODS unripe bananas green beans belgian endive broccoli brussels sprouts cabbage carrots cauliflower chard cucumbers mamey sapote mangoes mangosteen nectarines papayas eggplant unripe kiwifruit leafy greens lettuce okra passion fruit peaches pears persimmons plantains peas peppers spinach squash sweet potatoes IMPORTANT NOTE: Do not store ethylene producing foods with ethylene sensitive foods. plums prunes quince tomatoes watercress watermelon