Food Storage Recommendations
34
Recommended
Temperature
Storage Life
(refrigerator)
Comments
FRESH FRUITS
apples*
(macintosh, grimes golden,
yellow newtown)
apples
apricots
asian pears
avocados*
blackberries
blood oranges
blueberries
cantaloupe*
34–40°F
(1–4°C)
30°F
(-1°C)
34°F
(1°C)
34°F
(1°C)
40°F
(4°C)
34°F
(1°C)
40–44°F
(4–7°C)
34°F
(1°C)
36–41°F
(2–5°C)
1–2 months
3–6 months
1–2 weeks
5–6 months
2–4 weeks
2–3 days
3–8 weeks
10–18 days
2–3 weeks
Wash and dry most fruits, and store in the crisper compart-
ment. (Do not wash berries and cherries until you are ready to
use them, however.)
Most fruits should be stored in lower humidity.
cassavas
cherries, sweet
clementines
cranberries*
figs, fresh
grapes
guavas*
honeydew
34°F
(1°C)
34°F
(1°C)
40°F
(4°C)
36–40°F
(2–4°C)
34°F
(1°C)
34°F
(1°C)
40–45°F
(4–7°C)
45°F
(7°C)
1–2 months
2–3 weeks
2–4 weeks
2–4 months
7–10 days
2–3 weeks
2–3 weeks
3–4 weeks
Fully ripe fruits should be stored in the refrigerator at recom-
mended temperatures to slow down the ripening process.
To hasten the ripening process, you can place unripe fruit in
a paper bag that has holes poked in it. Close the bag and set
it on a counter. The fruit will produce ethylene, a gas that
initiates the ripening process. Check the bag each day.
kiwifruit
kumquats
lychees
nectarines
oranges*
papayas*
peaches
pears
34°F
(1°C)
40°F
(4°C)
35°F
(2°C)
34°F
(1°C)
34–45°F
(1–7°C)
45°F
(7°C)
34°F
(1°C)
34°F
(1°C)
4–6 weeks
2–4 weeks
3–5 weeks
2–4 weeks
3–8 weeks
1–3 weeks
2–4 weeks
2–3 weeks
Discard any fresh fruits that are moldy or have other signs of
spoilage and wipe out the refrigerator compartment.
Refer to the list of ethylene sensitive and ethylene producing
vegetables and fruits.
persimmons
pineapple*
plums and prunes
pomegranates*
quinces
raspberries
rhubarb
strawberries
34°F
(1°C)
45°F
(7°C)
34°F
(1°C)
40°F
(4°C)
34°F
(1°C)
34°F
(1°C)
34°F
(1°C)
34°F
(1°C)
3–4 months
2–4 weeks
2–5 weeks
2–3 months
2–3 months
3–6 days
2–3 weeks
7–10 days
tangerines
watermelon*
40°F
(4°C)
45°F
(7°C)
2–4 weeks
2–3 weeks
*Sensitive to chill injury, a cause of spoilage. Damage may not be apparent until the fruit is returned to a warmer temperature.
See food preservation guide for complete instructions on freezing fruits. Recommended freezer storage temperature is 0°F
(-18°C)
.
Fresh Fruits
